Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Thursday, March 31, 2016

Snickers Cookies

Snickers Cookies 2 cup butter, cold & cut into cubes 1 cup sugar 1 cup brown sugar 2 eggs 2 tsp vanilla 2 3/4 cup flour 1 tsp salt 1 tsp baking powder 1/4 tsp baking soda 8 oz bag Snickers bites 1 cup semisweet chocolate Preheat oven to 375 Line a baking sheet with parchment paper In the bowl of a stand mixer cream together cold butter and sugars until fluffy, about 5 minutes Add in each egg, one at a time, mixing until well combined, scraping down the sides as necessary Add in vanilla, mixing until combined In a medium bowl whisk together flour, salt, baking powder and baking soda Slowly add in flour mixture, mixing until just combined Add in Snickers bites and with the mixture on medium high speed mix for 30 seconds-45 seconds, this will break the snickers up and incorporate them into the mixture Pour in chocolate chips and mix for another 30 seconds Using a small cookie scoop place mounds of cookie dough onto prepared pan Bake for 10 minutes Remove and let cool on pan for 5 minutes and then move to a wire rack to cool completely

Maple Walnut Fudge

Maple Walnut Fudge 2 (10 ounce) packages vanilla chips 1 (14 ounce) can sweetened condensed milk 1⁄4 cup butter 1 teaspoon maple EXTRACT 1 1⁄2 cups chopped walnuts Combine chips and condensed milk in glass bowl; Microwave on high for 2 minutes. Stir and microwave 1 minute more if needed to melt chips. Stir in the rest of ingredients. Spread into 8-inch square pan. Refrigerate and cut into squares when cool.

Mounds Brownies

Mounds Brownies 1 brownie mix (9x13 size)mixed and baked according to box directions 5 cups shredded coconut 1 can sweetened condensed milk Mix the coconut and milk together As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies. 1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edges.

Wednesday, March 30, 2016

Crab Balls

Crab Balls 1 lb. Back fin 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.

Tuesday, March 29, 2016

Zesty Lemon Pepper chicken

Zesty Lemon Pepper chicken 4 bone-in chicken breast halves or 4 chicken pieces 3 lemons 1 medium onion 3 tablespoons olive oil 1 tablespoon minced garlic ( or fresh) 1 teaspoon paprika 1 teaspoon dried thyme 1 teaspoon salt 2 tablespoons fresh ground pepper Put chicken into a large bowl. In a separate bowl, zest the lemon peel off the lemons. Then cut them in half and juice the lemons. (juice and zest in bowl; reserve lemon rinds). Mince onion and add it to the bowl with olive oil, paprika, thyme, salt and pepper. Reserve 3 tbsp of this marinade. Use hands or tongs to turn chicken over and coat it with the marinade. Marinate for 12 hours or overnight. Heat oven to 500 degrees. Put chicken skin side up on a shallow, medium-sized roasting pan. Place reserved lemon rinds into pan. Put chicken in oven and reduce heat to 375 degrees. Bake for 25 minutes, brushing with the reserved marinade, or until chicken is cooked through. Discard lemon rinds. Serve with remaining marinade

Garlic Parmesan Salmon Patties

Garlic Parmesan Salmon Patties 1 can Salmon 2 tbsp Margarine 2 eggs, beaten 1 tsp dry mustard 1 clove Garlic 1/4 grated parmesan cheese 2 tbsp dried onions 1/2 tbsp Chopped fresh Parsley 2/3 cup cracker crumbs Olive oil Drain the Salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt the butter in a large skillet over medium high heat. Add onion and cook until tender. In a medium bowl, combine the onions, 2/3 of the cracker crumbs, eggs, Parsley, mustard, parmesan and salmon. Mix until well blended and then shape them into patties. Take the remaining crumbs and coat the patties. Drizzle olive oil in a large skillet over medium heat. Cook the patties until brown and then carefully flip them over and brown the other side


STRAWBERRY CREAM CHEESE ICEBOX CAKE 2 lb. strawberries 2 sleeves graham crackers 1 -8 oz. pkg. cream cheese, room temperature 1 -14 oz. can sweetened condensed milk 2- 3.4 oz. pkg. instant cheesecake flavored pudding 3 cu. milk 1- 12 oz. carton whipped topping, divided Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13x9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top

Chocolate Ooey Gooey Cake

Chocolate Ooey Gooey Cake 8 tablespoons (1 stick) butter, melted, Plus 8 more tablespoons (1 stick) butter, melted, Plus additional butter, for greasing pan 1 (18.25-ounce) package chocolate cake mix 1 egg, plus 2 eggs 1 (8-ounce) package cream cheese, softened 3 to 4 tablespoons cocoa powder 1 (16-ounce) box powdered sugar 1 teaspoon vanilla extract Heat oven to 350 degrees (325 convection) and prepare and 9-inch round cake pan. Combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat the mixture into prepared cake pan and set aside. In a stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Mix until everything is well combined. Slowly add the remaining 1 stick of melted butter and vanilla and continue to beat the mixture until smooth. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Monday, March 28, 2016


SMALL BATCH CUPCAKES How to make only Six Cupcakes : 3/4 cup ANY Cake Mix 2 tablespoons butter, melted 1/4 cup milk 1 egg HEAT oven to 350°F. Line 6 muffin cups with paper baking cups. Blend 3/4 cup of the cake mix and 2 T. melted butter in small mixing bowl on medium speed until well blended. Add 1/4 cup milk and 1 egg. Beat on medium speed 2 minutes. Divide evenly into prepared muffin cups. BAKE 19 to 23 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan; cool completely. Frost cupcakes with your favorite frosting. Note: Reserve rest of the cake mix in a jar or air tight bag for future when you want to make more cupcakes!

Saturday, March 26, 2016

Strawberry Cream Cheese Bread

Strawberry Cream Cheese Bread 1/2 cup butter, softened 1 cup sugar 1 (3 ounce) cream cheese, softened 2 eggs 1 teaspoon vanilla extract 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk (half 'n half) 1 1/2 cups strawberries, chopped 1/2 cup finely chopped pecans (optional) With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add half 'n half and only stir just to blend -- do not over stir! Drain strawberries and blot dry. Carefully just fold in strawberries and nuts. Dough mixture will be thick. Grease and flour a 9x5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.

Orange Banana Nut Bread

Orange Banana Nut Bread 1-1/2 C. sugar (I used light brown, lightly packed) 3 tablespoons vegetable oil (I used melted butter) 2 eggs 3 medium ripe bananas, mashed (about 1-1/4 C.) 3/4 orange juice 3 C. all purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1 C chopped walnuts In a bowl, combine the sugar, oil/butter and eggs. Mix well. Stir in bananas and orange juice. Combine the dry ingredients in a separate bowl; add to banana mixture, mixing just until moistened. Stir in walnuts. Pour into two greased 8" X 4" loaf pans. ( I lined mine with parchment paper instead.) Bake at 325F for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack and cool completely. Makes 2 loaves.

Lemon Cream Cheese Pie 🍋

Lemon Cream Cheese Pie 🍋🍋 1 baked pie pastry (to fit in a 9-inch pie plate) 1 1/2 cups sugar 6 tablespoons cornstarch 1 pinch salt 1 cup water 2 -3 drops yellow food coloring (optional) 2 teaspoons grated lemons, rind of 2/3 cup fresh lemon juice 2 tablespoons butter 12 ounces cream cheese, softened 3/4 cup powdered sugar (confectioners) 3/4 cup heavy cream, whipped (measure 3/4 cup already whipped) 1 tablespoon fresh lemon juice In a saucepan, combine sugar, cornstarch and pinch of salt. Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened. Remove from heat; stir in butter; cool to room temperature for about 1 hour. Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth. Fold in the whipped cream and the 1 Tbsp lemon juice. Remove 1/2 cup of the whipped cream/lemon mixture for the garnish. Spread the remaining cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling. Chill in the fridge for a minimum of 8 hours or overnight. When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip. Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired. Refrigerate until ready to serve


PINEAPPLE BUNDT POKE CAKE 1 20 oz.can Crushed Pineapple 1 Box Yellow Cake Mix 1 Package Instant Vanilla Pudding ( 4 serving size) 4 eggs 3/4 cup Vegetable Oil 1 Vanilla Bean Pod, split in half 1 cup powdered sugar 1 Tbsp butter melted Confectioners Glaze (recipe below) Preheat oven to 350F. Spray 12-cup bundt pan with cooking spray. Drain pineapple; measure ¾ cup juice to use with cake mix. Reserve remaining juice for soaking mixture. Beat cake mix, pudding mix, eggs, oil and ¾ cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Soaking Mixture: Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired. Confectioner’s Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.

Friday, March 25, 2016


AMISH CINNAMON BREAD--will make 2 loaves No kneading, you just mix it up and bake it! Batter: 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or homemade buttermilk--- 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda Cinnamon/sugar mixture: 2/3 cups sugar 2 teaspoons cinnamon Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Taco Casserole

Taco Casserole 2 ounces Tortilla Chips (about 24), plus additional for serving 1 Tbs Chili Oil (or olive oil and red pepper flakes) 1 Onion, chopped 2 cloves Garlic, minced 1 pound Ground Chicken 2 Tbs Taco Seasoning 1 can Black Beans, drained 1 cup Hot Salsa 1 cup shredded Reduced Fat Cheddar Cheese Optional: Other toppings such as jalepenios, olives, etc. Heat oven to 350. Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens. Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalepenos or other toppings that you ant to be cooked. Bake for 20 minutes or until cheese is melted and gooey. Scoop up with additional chips if desired.

Cajun Grilled Shrimp

Cajun Grilled Shrimp wooden skewers 1/2 tsp salt 1/2 Tbsp garlic powder 1 Tbsp paprika 1 tsp pepper 1 tsp onion powder 1/8 tsp cayenne pepper 1/2 Tbsp oregano 1 pound shrimp (16-20 count), peeled and deveined but with tail still on 15-20 mini peppers For the Spicy Cajun Dipping Sauce 3/4 cup mayonnaise 2 Tbsp cream-style horseradish sauce 2 tsp ketchup 1 tsp dill pickle juice 1/2 tsp paprika 1/4 tsp salt 1/4 tsp pepper 1/4 tsp cayenne pepper For the Cajun Grilled Shrimp Soak the wooden skewers in water for at least 30 minutes before grilling. In a small bowl, combine all of the spices (salt, garlic powder, paprika, pepper, onion powder, cayenne and oregano). Rinse shrimp and pat dry with paper towels. Toss the shrimp in the spice rub until well coated. Thread the shrimp onto the skewers; set aside. Thread the mini peppers onto separate skewers. Place grill pan on grill; preheat grill to medium-high. Place the skewers with the mini peppers on the grillpan and cook for 4-5 minutes. After several minutes, rotate the mini pepper skewers and add the skewers of shrimp. Let shrimp grill for 2-3 minutes per side, or until pink in color and fully cooked. Remove shrimp and peppers from the grill and serve hot. For the Spicy Cajun Dipping Sauce Using a small bowl, combine all ingredients and whisk together until well combined. (Tip: This Dipping Sauce will taste better if you make it earlier in the day and then cover it and place it in the refrigerator for a couple of hours.

Chicken in a Cloud

Chicken in a Cloud 3 1⁄2 cups hot mashed potatoes 2 cups cooked cubed chicken (3 skinless boneless breasts) 1 (16 ounce) package frozen mixed vegetables, thawed and drained 1 (10 3/4 ounce) can cream of chicken soup 1⁄2 cup sour cream 2 tablespoons minced onion flakes (or snipped fresh chives) 1⁄2 teaspoon dry mustard (or 2-3 teaspoons Dijon mustard) 1⁄4 teaspoon garlic powder 1⁄4 teaspoon ground black pepper 2 cups shredded sharp cheddar cheese Preheat oven to 350 degrees F. Butter a 13 by 9 inch shallow baking dish. Spread hot mashed potatoes evenly across the bottom of the baking dish, coming up the sides somewhat to create a shell. In a large bowl, stir together the chicken, vegetables, soup, sour cream, onion or chives, mustard, garlic, and pepper. Spread the chicken mixture on top of the mashed potatoes, and sprinkle evenly with the shredded cheese. Bake uncovered for 45 minutes (or bake for about 1 hour if made ahead and refrigerated), until cheese is melted and casserole is hot and bubbly. Remove casserole from the oven, let stand for 10 minutes before serving. Good served with warm buttered biscuits. Note: This casserole is even more over-the-top awesome made with a breadcrumb or stuffing topping. Assemble the casserole as directed, reserving the grated cheese. During the last 30 minutes of baking, top casserole with 1-2 cups freshly torn soft breadcrumbs (or stuffing mix), seasoned with a pinch of poultry seasoning and a few dashes of celery seeds. Drizzle with 2-3 tablespoons of melted butter, and then top with the grated cheese. Bake until topping is lightly browned and casserole is hot and bubbling. Extra yummy

Brown Sugar Meatloaf

Brown Sugar Meatloaf 1/2 cup brown sugar, packed 1/2 cup ketchup 1 1/2 lbs lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup saltine crumbs, finely crushed Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Thursday, March 24, 2016

Easter Marshmallow Bark

Easter Marshmallow Bark 1 bag white chocolate chips {12 oz} 3 cups mini rainbow marshmallows about 1 TBSP shortening {optional, but it really makes the melting process easier!} Easter sprinkles or other fun sprinkles for decor on top! Measure out 3 cups of marshmallows. Line an 8×11 glass dish or a half-sized cookie sheet {like I used!} with parchment paper. Put white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Give it a small stir, then return to the microwave in 30 second increments, until chocolate melts completely when you stir it. My bowl of chocolate took 2 minutes in the microwave. White chocolate looks like it’s not all melted when in fact it really is. Stir it several times and make sure it really needs more microwave time before jumping the gun and just giving it more time. I usually have to stir mine for a good 30 seconds until it’s really fully melted. Melting white chocolate can be a little frustrating if you’ve never done it before. The reason is because white chocolate seizes easily. When chocolate seizes it actually looks like it’s not melted yet, which prompts people to return it to the microwave, which makes the whole thing worse. Stir several times after each 30-second increment in the microwave. Many times you’ll find that a good 20-30 seconds of stirring it around in the warm bowl will melt it the rest of the way! If you’ve had back luck with melting chocolate in the past, try adding shortening! After chocolate is melted, add marshmallows and stir to coat. You’ll want to do this kind of quickly- be sure the chocolate coats the marshmallows well, but if you take too long the marshmallows start to melt, which you don’t want. transfer chocolatey marshmallows to your prepared pan. Using a rubber scraper, make sure marshmallows extend to the edge of the pan. Press down slightly to make it all somewhat even. Shake on any sprinkles you’d like to decorate the bark with. Put in the freezer for about 20 minutes, until chocolate is set. You want to use the freezer so that it cools the mixture as quickly as possible- you don’t want those marshmallows to melt! Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces. If you use a cookie cutter, I suggest using a metal one and spraying the edges with cooking spray prior to cutting.

Pina Colada Pineapple Upside Down Cake

Pina Colada Pineapple Upside Down Cake -Topping - 1/3 cup melted butter 1 cup brown sugar 9 Pineapple rings (one can is more than enough) 9 Maraschino Cherries -Cake- 1/2 cup of softened butter 1 cup white sugar 2 eggs 1 1/2 tsp vanilla extract 3/4 cup of milk 1 3/4 cups of all-purpose flour 1 tbsp baking powder 1 1/2 cups sweeten coarse shred coconut. Preheat Oven to 350F Topping - Combine melted butter and brown sugar in a small bowl and spread in the bottom of an ungreased 9" (2.5L) pan. Place pineapple rings on top of the sugar mixture and put a cherry in the center of each ring. Set aside Cake Cream butter, sugar, eggs and vanilla in a large bowl with an electric mixer until light in texture and creamy Add milk and mix until combined Add remaining ingredients and beat until smooth. Spread batter evenly over pineapple Bake in pre-heated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean Cool 20 minutes in pan Loosen cake from edges of the pan and invert onto a serving platter

Butter Pecan Cake Brownies

Butter Pecan Cake Brownies Bottom Layer 1 (18 ounce) box butter pecan cake mix 1/2 cup butter, melted... 1 large egg Topping 1 (1 lb) box confectioners' sugar (3 1/2 cups) 1/2 cup butter, melted 2 large eggs 1 (8 ounce) package cream cheese, softened 1 cup pecans Preheat oven to 300°. Mix first three ingredients and press into a 9 x 13" pan. Mix confectioners' sugar, melted butter eggs and cream cheese together, pour on bottom layer. Sprinkle with pecan chips. Bake for 55 minutes or until cake tests done. Cut into bars when cool.

Smothered Cabbage

Smothered Cabbage 1 pound of smoked sausage, cut into small pieces 1 large onion, diced 1 medium sized cabbage, chopped 1 teaspoon salt 1⁄4 teaspoon cayenne pepper 1⁄2 teaspoon black pepper In a large saucepan, brown sausage over medium heat. Add onion and saute for 3 minutes.Add cabbage and cover. Cook for about 50 minutes, stirring occasionally.

Pumpkin Spice Cheesecake Enchiladas

Pumpkin Spice Cheesecake Enchiladas 1 (8 oz.) package of cream cheese, softened 1 cup canned pumpkin 1/2 cup sugar 1/2 tsp pumpkin pie spice 2 1/2 cups cool whip, thawed flour tortillas 6 tbsp. butter, melted 2 tsp. sugar 2 tsp. cinnamon caramel sauce In a large bowl beat softened cream cheese, canned pumpkin, sugar and pumpkin pie spice until well blended. Gently stir in cool whip. Spread some mixture down middle of tortillas. Roll up and place seam side down in large pan. In a small bowl melt butter, then combine with sugar, and cinnamon. Brush that mixture over enchiladas. Drizzle caramel sauce on top.


SPANISH RICE BAKE 1 pound lean ground beef 1/2 cup finely chopped onion 1/4 cup chopped green bell pepper 1 (14.5 ounce) can canned tomatoes 1 cup water 3/4 cup uncooked long grain rice 1/2 cup chile sauce 1 teaspoon salt 1 teaspoon brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon Worcestershire sauce 1 pinch ground black pepper 1/2 cup shredded Cheddar cheese 2 tablespoons chopped fresh cilantro Preheat oven to 375 degrees F (190 degrees C). Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

2 Minute Pineapple Coconut Pie

2 Minute Pineapple Coconut Pie 1 20 oz. can crushed pineapple, drained 1 large box instant vanilla pudding mix 3/4 c. Greek yogurt 1 8 oz. can pineapple, sliced, drained & halved 10 Marachino cherries, drained 4 Tbsp. shredded coconut 1 graham cracker crust Combine the crushed pineapple, dry pudding mix and yogurt. Mix well until incorporated. Pour mixture into graham cracker crust. Scatter 2 tablespoon shredded coconut over pie evenly. Place halved pineapple slices and cherries on top. Sprinkle remaining 2 tablespoons coconut over pineapple and cherries. Cover pie with plastic wrap and refrigerate at least 2 hours before serving.

Wednesday, March 23, 2016


MASHED POTATO PIE 2 C. cold or leftover mashed potatoes 2 eggs 1/4 C. cottage cheese 1/4 C. sour cream 2 green onions, chopped 1 T. bacon bits 1/4 tsp. garlic powder 1/2 C. shredded cheddar jack cheese In a mixing bowl, beat the eggs and add in the cottage cheese and sour cream. Stir to combine and add the potatoes and remaining ingredients. Mix together well and pour into a lightly greased (I used butter) baking dish. Bake at 375 degrees for 20 minutes and then move the dish to the upper part of the oven and cook for another 6-7 minutes or until it begins to get golden brown. Let sit for a couple minutes before slicing.

Pecan Pie Bread Pudding without the crust!

Pecan Pie Bread Pudding without the crust! 1 (16 oz) loaf day old French bread 2 and ½ cup milk 1 cup half & half 4 eggs, lightly beaten 1 cup granulated sugar 1 Tablespoon vanilla 1/8 teaspoon salt 1/2 cup butter, softened 1 and 1/2 cup packed brown sugar 1 cup pecan, chopped Preheat oven to 350*. Cube bread the place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand. Pour half of the bread mixture into a 8x8 inch pan. Top with half the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture. Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9x13 pan.


CONEY SAUCE for HOT DOGS 1&1/4 Lbs.- Hamburger 1- Large Onion 1/2- C. Sugar 1/2- C. Chili Powder 1/2- C. Ketchup 1&1/2- C. Water Chop Onion Mix Hamburger & Onion in skillet Brown Hamburger & Onion until Hamburger is done. Drain. Put mixture back in skillet and add remaining ingredients. Simmer 1 hour, stirring occasionally. Serve on Hot Dogs. Can be frozen until ready to use




PECAN PIE BARK Ingredients: 2 sticks butter 1 cup white sugar 1 & 1/4 cups pecan halves About 2 packages (approx. 12 sheets) honey graham crackers Preheat oven to 325 degrees F. Lay graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set Aside. In a large saucepan, bring butter, sugar, and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully and evenly pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes. Allow graham cracker bark to cool completely before breaking into pieces. Store in an airtight container.

Fudge Lovers Cream Cheese Cake

Fudge Lovers Cream Cheese Cake 1 box SuperMoist devil's food cake mix 1 box (4-serving size) chocolate instant pudding and pie filling mix 3/4 cup hot water 3/4 cup vegetable oil 1 teaspoon vanilla 4 eggs Filling 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1 egg 1/2 cup semisweet chocolate chips 1/2 cup chopped nuts, if desired Frosting 1 container Betty Crocker® Rich & Creamy chocolate Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts. Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Homemade Vicks Vapor Rub

Homemade Vicks Vapor Rub Many people choose to avoid Vicks because of chemicals and artificial ingredients that they would rather not put on their child's or their own delicate skin, but you must admit the stuff is awesome at relieving coughs and colds, so try this homemade version instead! 1/4 cup extra virgin olive oil 2 teaspoons beeswax 25-30 drops of eucalyptus essential oil 20-25 drops rosemary essential oil 10-15 drops lavender essential oil Melt the olive oil & beeswax in a small saucepan on low heat until melted, stirring with a wooden spoon. Turn off the heat & stir in the essential oils - drop by drop (keep stirring until all have been added). Pour into a small glass or metal container. Store in a cool, dry place for up to a year.

Oriental Ramen Broccoli Cole Slaw

Oriental Ramen Broccoli Cole Slaw 2 (3 ounce) packages beef-flavor ramen noodles 2 (8 1/2 ounce) packages broccoli coleslaw mix 1 cup toasted slivered almonds 1 cup sunflower seed 1/2 bunch green onion, chopped 1/2 cup sugar 3/4 cup oil 1/3 cup white vinegar Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours. Toss before serving.

Delicious Cheese Garlic Bread Spread

Delicious Cheese Garlic Bread Spread 1⁄2-1 cup margarine (I use real butter - its better for you!) 3 teaspoons chopped garlic 1⁄2 teaspoon garlic powder 1⁄8 teaspoon black pepper 1⁄4 cup parmesan cheese 1 cup grated cheddar cheese Microwave margarine in medium glass bowl for about 40 seconds or until about halfway melted. Mix in all ingredients, using a fork. Spread mixture over bread (I use a one of those long sourdough french loaves split in half lengthwise but I've also used plain thickcut bread or split dinner rolls). Place on baking sheet and bake for about 10 minutes at 450, until top is golden brown.

German Chocolate Pie

German Chocolate Pie 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.) Or homemade crust 3/4 cup packed brown sugar 3/4 cup light corn syrup 1/4 cup butter or margarine, cut up 2 oz. BAKER'S Semi-Sweet Chocolate (chopped ) 3 eggs 1 cup sweetened flaked coconut 1 cup chopped pecans Heat oven to 350°F. Line 9-inch pie plate with pie crust . Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min. or until mixture comes to boil. Add margarine and chocolate; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Add eggs, 1 at a time, beating well after each addition. Stir in coconut and nuts. Pour into crust. Cover the edge of pie crust with foil ( I always use the non-stick type foil for my pies ) bake 50 to 55 min.(( REMOVE foil from edges during last 20 min. of baking )) or until filling is set in center. Cool completely on wire rack.

Strawberry Shortbread Pie

Strawberry Shortbread Pie *For the Crust : 1 1/4 c. flour 1/4 c. sugar pinch of salt 1/2 c. butter (room temperature..very important) *For the cream cheese whippy layer: 1 c. heavy whipping cream 8 oz of cream cheese.. (room temp.) 1 1/4 c. powdered sugar 1 tsp vanilla *For the strawberry topping: 3 cups of sliced strawberries 1/2 c. powdered sugar 2 tsp. cornstarch 3 drops red food coloring To make your crust.. Preheat oven to 325.... mix your flour, sugar in a med. bowl... cut in the butter until crumbly.. then quickly combine mix it with your hands until it forms a dough... its ok if its a bit dry.... press evenly onto bottom and sides of 9" pie pan... don't press to hard.. bake for 20 to 25 min. Cool Completely To make the cream cheese layer: 1st whip your heavy cream until stiff. ... then set it in the refrigerator...In another bowl.. cream your cream cheese and 1 1/4 cup of powdered sugar until smooth.. 1 to 2 min...blend in vanilla...Fold the whipped topping in...***VERY IMPORTANT...Try not to eat it all.. ya it's that good...put the mixture in the cooled pie crust and smooth.. refrigerate. To make the strawberry topping... mix the sliced strawberries and 1/2 cup powdered sugar... Let Stand 30 min.... drain the juice.. SAVE it.... you need 1/3 cup if not enough add some water.. In a small sauce pan put juice, cornstarch and red food coloring... stir constantly till thickens...remove from heat... cool completely.. then combine with strawberries.. You can spread on pie now or wait till serving.. leave a bit of an edge so you don't make the crust soggy


CINNAMON PANCAKE STACK A YUMMY cinnamon filling and a cream cheese glaze..... AMAZING!!!! ... for the Pancakes: 4 cups all-purpose flour 8 tsps baking powder 1 tsp. salt 2 cups milk 2 cups water 4 tbsps canola oil 4 large eggs, lightly beaten for the Cinnamon Filling 1 cup butter, melted (200gm) 1 1/2 cup brown sugar, packed 2 tbsp ground cinnamon for the Cream Cheese Glaze 1/2 cup butter (100gm) 4 oz. cream cheese 1 1/2 cups sugar 1 tsp. vanilla To make the Cinnamon Filling: Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. To make the Pancakes: Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps. Heat your griddle/pan to exactly what temperature you want but not to high or you could burn the cinnamon. You don't want these too cook too quickly. Pour desired amount of mixture onto girdle or pan. cook for a few seconds to seal the base before adding the cinnamon mixture. Using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill. To make the Cream Cheese Glaze: In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency. Place pancake on plate, then cover with cream cheese glaze. keep doing this until you have run out of pancakes. pour cream cheese glaze over the top when finished.

Crock Pot Cheesy Chicken Tater Tot Casserole

Crock Pot Cheesy Chicken Tater Tot Casserole 2 boneless, skinless chicken breasts, cut into bite-sized pieces 1 pkg tater tots 1/2 cup bacon pieces - you can use the precooked stuff like I did or just dice up some cooked bacon slices 2 cups shredded cheddar cheese 3/4 cup milk or heavy cream salt and pepper to taste In a large, lightly greased crock pot, layer 1/2 the tater tots, then half the bacon pieces and half the cheese. Layer the chicken pieces over the cheese. Sprinkle the chicken with salt and pepper. Repeat the tater tot, bacon and cheese layer. Pour the milk over all. Cover and cook on low for 6 hours. The bacon provides a great deal of flavor and is perfect with the chicken and cheese. The tater tots lose their shape and resemble hash browns, so if you want to substitute hash browns, it would work wonderfully.


BLT Dip 1 pound bacon, cooked, drained, crumbled, and divided 2 (8-ounce) packages cream cheese, softened 2 cups shredded mozzarella cheese 2 cups shredded Fontina cheese.......Any smooth aromatic (stinky) cheese. 1/2 cup sour cream 1/2 cup mayonnaise 1/2 teaspoon Italian seasoning 1 teaspoon garlic powder 2 tablespoons Dijon mustard salt & pepper to taste 1 1/2 cups chopped seeded tomatoes 1 cup shredded Iceberg lettuce Toasted bread rounds, crackers, or pita chips (I’m crazy about Stacy’s Pita Chips, Parmesan Garlic & Herb) Preheat oven to 350˚. Spray a 1 1⁄2-quart baking dish with nonstick cooking spray. Set aside 1⁄2 cup crumbled bacon. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1⁄2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.


CHERRY CHEESE PIE 1 (9 inch) crumb crust 1 (8 oz) pkg. cream cheese 1 (15 oz) can Sweetened Condensed Milk 1/3 cup fresh lemon juice 1 tsp vanilla 1 (21 oz) cherry pie filling Soften Cream cheese to room temperature. Whip until fluffy, gradually beat in sweetened condensed milk, continuing to beat until well blended and smooth. Add lemon juice and vanilla. Blend well. Pour into crust. Chill 2-3 hours before garnishing top of pie with cherry pie filling.

Spicy Garlic Shrimp

Spicy Garlic Shrimp 12 shrimp (Jumbo sized, peeled, deveined, & tails intact) 2 tablespoons olive oil 2 garlic cloves (crushed with the side of a knife) 1/4 teaspoon red pepper flakes 1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended) 1 teaspoon lemon, zest of 2 teaspoons lemon juice 1 tablespoon fresh parsley (chopped) Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes, and shrimp. Season with grill seasoning or salt & pepper. Cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice, & chopped parsley. Remove shrimp to a serving platter, leaving the garlic cloves in the pan

Frozen Treat

Frozen Treat 1 large box Strawberry Jello 10 oz. frozen strawberries 15 oz can crushed pineapple,drained 8 oz. cool whip (or whipping cream, whipped up) 8 oz cream cheese, softened 2 bananas sliced 1/2 cup - 1 cup of Chopped Nuts, optional Mix all ingredients together in a bowl and pour into an oblong dish. Put in freezer for a few hours or overnight.

Fast-n-Easy Burritos

Fast-n-Easy Burritos 2 lbs of Ground Beef 2 16 oz cans of refried beans 1 10 oz can of Rotel drained (diced tomatoes and green chilies) 1 Cup of Chili Sauce ( I like that Heinz ...come in a bottle, usually by ketchup) Pkg of 10 in. flour tortillas warmed Small pkg of shredded cheddar cheese Sour cream (optional) Cook your ground beef Stir in the Refried Beans, Rotel, and chili sauce...heat through Put your meat mixture in the tortilla, top with cheese and sour cream if desired...fold and serve immediately.

Monday, March 21, 2016

Fluffernutter Fudge

Fluffernutter Fudge 2 cup granulated sugar 1 Tbsp light corn syrup pinch of kosher salt 3/4 cup whole milk 3/4 cup creamy peanut butter 2 cup mini marshmallows, divided 1/2 cup lightly salted roasted peanuts Prepare square 9 inch baking dish with parchment paper. Set aside. In large saucepan, add sugar, corn syrup, salt and milk. Bring to a boil and continue boiling until candy thermometer reaches soft ball stage (about 235 degrees). DO NOT OVERCOOK. Remove from heat and immediately stir in one cup of marshmallows. Stir stir stir, until melted. Add in peanut butter and mix until completely blended. Fold in remaining marshmallows and peanuts. Immediately pour into baking dish, working quickly to spread and smooth. Refrigerate for about 30 minutes to an hour. Cut into slices and keep refrigerated for best taste

M&M'S Peanut Butter Caramel Corn

M&M'S Peanut Butter Caramel Corn 18 cups popped popcorn (remove seeds) 1 cup unsalted butter 2 cups light brown sugar, packed 1/2 cup light corn syrup 1 tsp kosher salt 1/2 tsp baking soda 1 tsp vanilla extract 16 oz white almond bark (or vanilla melting chocolate or white chocolate) 1/2 cup creamy peanut butter 1 package (12.7oz) M&M'S Peanut Butter (about 1 3/4 cup) Line two baking pans with foil (preferably deeper pans like broiler pans, or disposable lasagna pans). Set aside. Preheat oven to 250F. In a large bowl, add popped popcorn (make sure all seeds are removed) . Set aside. In a small saucepan, combine butter, brown sugar, corn syrup and kosher salt. Bring to a boil over medium high heat. Stirring constantly, boil for one full minute. Remove from heat. Stir in vanilla and baking soda. Mixture will become frothy. Pour over popcorn. Stir by folding gently until all kernels are covered. Divide evenly and pour onto two prepared baking pans. Bake for one hour, stirring every 15 minutes. Remove from oven, pour into large bowl. In a small microwave safe dish, combine white almond bark and peanut butter. Heat for one minute, stirring until smooth (you may need to heat an additional 30 seconds if almond bark isn't completely melted). Pour over caramel corn, until evenly coated. Add in peanut butter M&M'S® and pour mixture onto parchment paper (or wax paper) on the counter. Allow to set (about 10 minutes. Store in airtight container or plastic freezer bags.

No Bake Oatmeal Scotchies

No Bake Oatmeal Scotchies 2 cup sugar 1/2 cup milk 1/2 cup margarine 1 tsp vanilla extract pinch of salt 1 cup butterscotch morsels 3 cup quick cook oatmeal (dry) In large saucepan, on medium high heat, add butter, sugar and milk. Bring to a boil, and boil for a complete full minute. Remove from heat and stir in vanilla, salt and butterscotch morsels. Stir for about 1-2 minutes, the butterscotch won't completely melt, it's okay. Fold in oatmeal. Drop by tablespoon onto a large sheet of parchment paper. Allow to set and cool, about 15 minutes. Store in airtight container.

S'mores Dip

S'mores Dip 14oz can sweetened condensed milk 12 oz semi-sweet chocolate morsels 12 large marshmallows pretzels and graham crackers, for dipping In large microwave safe bowl, add condensed milk and chocolate chips. Microwave for one minute. Stir and add in marshmallows. Microwave for 30 seconds. Stir and microwave an additional 30 seconds until marshmallows are soft. Stir and serve with pretzels, graham crackers, fruit, etc

Pineapple-Orange Sunshine Cake

Pineapple-Orange Sunshine Cake Cake ingredients: 1 box yellow cake mix with pudding 1 (11 oz.) can mandarin oranges, including juice ½ cup oil 4 large eggs Combine cake mix, oranges (including juice) and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in a prepared (greased and floured) 9” x 13” pan or you can use 2 9” round or square pans. Bake for approximately 20 minutes in a 350 degree oven. Cool on a rack while preparing frosting. Frosting ingredients: 1 package of Jell-O No Bake Cheesecake mix 1 (20 oz.) can of crushed pineapples, including juice 1 cup of sour cream 1 (16 oz.) container Cool Whip Empty cheesecake mix in a bowl; add crushed pineapples (including juice) and sour cream; mix until all ingredients are blended. Add Cool Whip and fold into the cheesecake mixture. Frost a completely cooled cake. This cake is best if made the day before you plan to serve. Keep refrigerated

Veggie Cream Cheese Stuffed Celery

Veggie Cream Cheese Stuffed Celery 8 stalks celery, cut into 3-inch pieces washed and dried well (very important) 2 (8 ounce) packages cream cheese, room temperature 1 -2 tablespoon milk... 1 (1 1/4 ounce) packet dry vegetable soup mix, I used Knorr's Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT). Cut into 3" pieces, and set aside. Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft. Add milk and cream together. Start with 1 T. and add more, if needed to make a creamy texture. Add Vegetable Soup dip mix, and mix well. Stuff celery with cream cheese mixture. Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hours. Serve.

Ranch Salad

Ranch Salad 1 (16 ounce) bottle Original Ranch Dressing 2 -3 cups rotini pasta 1 green pepper, chopped 1 small red onion, chopped 2 cucumbers, chopped 2 tomatoes, chopped (I use Roma) 1 tablespoon salad seasoning (seasoning isle) Cook pasta. Drain and rinse under cold water until noodles are cold. Put cold noodles into bowl. Pour Ranch dressing over and coat noodles. Chop pepper, red onion, cucumbers and tomatoes and add to bowl. Add Salad Seasoning and mix together. Refrigerate until time to serve.

hamburger and potato casserole

hamburger and potato casserole 1 lb. lean ground beef 3 cups thinly sliced potatoes (either peeled or with thin skins) 1/2 cup chopped onions 1 can Cream of Mushroom soup 3/4 cup milk 1 1/2 cups shredded cheese salt and pepper to taste Preheat oven to 350 degrees and lightly grease an 11 x 7 (2 quart) glass baking dish. In medium skillet, cook the onions and ground beef until done. Drain the grease. In a medium bowl, mix together the milk, soup, salt and pepper. Layer half of the potatoes, soup, cheese and then the hamburger meat. Repeat with the rest of the potatoes, soup, hamburger meat and then the cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Thursday, March 17, 2016

Peanut Butter Pudding Cookies

Peanut Butter Pudding Cookies 1/2 cup creamy peanut butter 3.4 ounce package instant vanilla pudding mix 1 large egg 4 tablespoons sanding/sparkling sugar Preheat oven to 350 degrees F. and line baking sheet with a silpat liner or parchment paper. Place peanut butter, pudding mix powder, and egg into a medium mixing bowl. Stir until well combined. With a medium cookie scoop, place dough into a bowl of sanding sugar. Roll then place onto baking sheet about 1 inch apart. Bake for 12-15 minutes, until baked through. Let cool on baking sheet for 10 minutes before removing. Serve room temperature or chilled.

Wednesday, March 16, 2016

Kicky Steak Strips with Rice

Kicky Steak Strips with Rice 1/2 cup Worcestershire sauce 2 tablespoons yellow mustard 1 pound top sirloin steak, cut into thin strips 1 cup uncooked long-grain white rice 2 cups water 1 tablespoon olive oil 1/2 cup chopped sweet onion 2 cloves garlic, peeled and chopped 1 teaspoon pepper In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.

Tuesday, March 15, 2016

Bunny Bait

Bunny Bait 13 cups popcorn 1 cup broken pretzels 1 cup M&M candy (I used the spring variety) 1 cup Robin Eggs Candy 6 oz White Chocolate Melts Spring sprinkles Lay a large piece of parchment paper on a flat surface, or on a cookie sheet In a large bowl combine popcorn, pretzels, M&M's & robins eggs Melt chocolate according to package instructions Pour half over popcorn mixture & gently toss to coat Pour remaining chocolate over mixture and toss once again, until everything is evenly coated Pour onto parchment paper and spread into a single layer Sprinkle the Spring sprinkles (or any that you prefer) over the popcorn mixture Let cool completely to set-up Serve


ROASTED JALAPEÑO QUESO 2 tablespoons olive oil 1/2 cup finely diced red or yellow onion 2 large jalapeños, seeded and finely chopped salt & pepper 32 oz. Velveeta cheese, cubed 2-10 oz. cans mild tomatoes with chiles {such as Rotel} 1/2 teaspoon ground cumin 1/2 cup drained and rinsed black beans {optional} In a large skillet over medium heat, saute onion and jalapeno in olive oil for 8 minutes or until very tender and browned. Sprinkle with a little salt and black pepper. The longer you cook your jalapenos, the less heat they will have. I like to cook mine a lot because I prefer the roasty toasty flavor of a well cooked jalapeno instead of just straight up heat. To each his own. To the jalapenos and onions, stir in cubed velveeta, Rotel, cumin and black beans {if using}. Stir to melt completely, another 8 minutes or so. Transfer to a warming bowl or Party Crock and serve immediately! Enjoy with chips, soft pretzels or anything your little heart desires.

Ecstasy Cake

Ecstasy Cake 1 box Dark Chocolate Fudge cake 1 can sweetened condensed milk 1 jar caramel ice cream topping 1 large tub Cool Whip 1 (8oz.) Heath milk chocolate toffee bits Prepare and cook cake as directed on the box in a 9x13 pan. Let cool. Take a drinking straw and poke holes close together all over the cake top. Slowly pour condensed milk over top of cake filling in the holes. Repeat this step using the caramel topping. Spread Cool Whip over the top and sprinkle toffee bits on top the Cool Whip. Chill several hours or overnight.

Monday, March 14, 2016

It Won't Last Cake

It Won't Last Cake! 3 cups all-purpose flour 1 1/3 cups vegetable oil 2 cups white sugar 3 eggs, beaten 1 cup crushed pineapple with juice 1 cup maraschino cherries 2 cups mashed bananas 1 cup chopped pecans or walnuts 1 1/2 teaspoons vanilla extract 2 teaspoons baking soda 1 1/2 teaspoon ground cinnamon 1 teaspoon salt Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F. Mix all the ingredients together. Pour into prepared bundt pan. Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).


SPRING RICE KRISPIE TREATS 5 cups rice krispie cereal 5 cups regular mini marshmallows 4 TBSP butter 1 cup pastel mini marshmallows 1 cup springtime M&M's Non-stick cooking spray Spray a 9×13 pan with non-stick cooking spray and set aside. Measure out rice krispie and set aside. Add regular mini-marshmallows and butter to a large , microwaveable bowl. (I like to spray the bowl and a rubber spatula first with non-stick cooking spray to make this entire process easier). Microwave for 1 minute on high, until marshmallows begin to puff up.Remove from microwave and stir in cereal. Once it's well incorporated, add in pastel mini marshmallows and M&M's.Stir until mixture is combined. Transfer to a 9×13 pan and press gently into pan, making the top as level as possible. Cool and cut into squares.

Orange Marshmallow Fluff

Orange Marshmallow Fluff 8 OZ. pkg. Lite whipped topping, thawed 1 pkg. Orange gelatin (I used sugar free) I small/mini can Mandarin Oranges, drained well 1 small can crushed Pineapple drained well, 1 cup mini marshmallows Mix whipped topping and gelatin together first, then ad fruit and marshmallows and chill for at least one hour. This smells and tastes like Orange Sherbet Ice Cream

Sunday, March 13, 2016

Cajun Green Bean

Cajun Green Bean 5 slices bacon, finely chopped 1 medium onion, chopped 1 cloves garlic, minced 2 lbs. green beans, trimmed and sliced in half (8 cups) 1/2 lb. baby potatoes, lightly steamed and halved 1 tbsp. seasoning salt 1 tsp. ground black pepper 1/2 tsp. cayenne pepper 1/4 cup water In a very large skillet or wok, fry bacon until crisp, 3 to 4 minutes. Add onion and garlic and cook, stirring, until browned, an additional 4 to 5 minutes. Add green beans, potatoes, seasonings and water and cook, stirring constantly, until beans are just cooked through and tender-crisp, 4 to 5 minutes.

Thursday, March 10, 2016

Stuffed Pasta Shells

Stuffed Pasta Shells. Kids favourite! Jumbo Pasta Shells - cooked 3 C - Cottage Cheese 2 C - Mozza Cheese 1/2 C Parmesan Cheese 1 Egg 1 tsp parsley 1 tsp oregano 1 tsp garlic powder 1 jar pasta sauce 1 lb hamburger (can be left out if needed) Cook Pasta. Cook hamburger and add pasta sauce. Set aside. Mix together cheese'/spices and egg. Stuff shells with cheese mix. Top with sauce mix. Cook for 30 min at 375.

Making some quick easy mostachol

Making some quick easy mostacholi for dinner! 1-1 1/2 lbs ground beef sautéed w/ onions (onions optional) 1 lb of noodles (I use penne) 8 oz Ricotta (you can substitute for cottage cheese if desired) 1 jar of your choice of Spaghetti sauce (this time I used Bertolli Garlic & Olive Oil - left over from a previous shopping trip) Mozzarella Cheese Italian Seasoning Sauté hamburger w/onions, drain set aside Cook noodles to desired liking, drain In pot mix the noodles, hamburger, ricotta and sauce. Pour into casserole dish, sprinkle mozzarella (I am very generous with the sprinkling!) Sprinkle the top of the cheese with Italian seasoning Bake at 350 for about 30 mins, or until cheese bubbly.

Chicken & Roasted Red Potatoes

Chicken & Roasted Red Potatoes 1/4 cup ranch dressing 6 large bone-in skinless chicken thighs, visible fat removed 4 slices bacon 1 1/2 lbs red potatoes, cut into 1-inch chunks 1 onion, cut into 1/2-inch chunks 1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA 2 tablespoons fresh parsley, chopped POUR dressing over chicken in shallow dish. Refrigerate 30 minute to marinate. HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels. ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture. BAKE 55 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Mexican Casserole

Mexican Casserole 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag) 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Wednesday, March 9, 2016

Garlic and Lemon Chicken With Potatoes and Green Beans

Garlic and Lemon Chicken With Potatoes and Green Beans 6 tablespoons olive oil 2 lemons, 1 thinly sliced, 1 juiced 4 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 pound trimmed green beans 8 small red potatoes, quartered 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds) Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly. Bake for 50 minutes or until cooked through. Serve warm.

Country Apple Pie

Country Apple Pie 3/4 cup sugar 1/4 cup flour 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 6 cups peeled, thinly sliced tart apples (5 large Granny Smith apples) 1 pack (2 crust) pie shells 2 tablespoons butter 2 tablespoons lemon juice Topping 1/4 cup melted butter 1/2 light cup brown sugar 2 tablespoons heavy whipping cream Preheat oven to 400 degrees. Mix sugar, flour, nutmeg and cinnamon in a bowl. Add apples and toss to coat. fill pie crust. Dot top with butter, sprinkle with lemon juice. Top pie with second pastry crust seal edges with fork add small slits to vent pie. Bake for 40 minutes or until golden brown. Topping, mix butter, brown sugar and whipping cream in saucepan until incorporated let boil 30 seconds then remove, pour slowly over pie while hot bake for 3 minutes and serve after

Rice, Broccoli, & Cheese Casserole

Rice, Broccoli, & Cheese Casserole 1 cup rice, cooked 1 cup milk 10 ounces frozen broccoli, cooked 1/2 lb Velveeta cheese, cubed 1 small onion, diced 1 (10 3/4 ounce) can cream of chicken soup 1 (4 ounce) can mushrooms Mix everything in a big casserole dish. Bake at 375°F, for 45 minutes.

No Bake Chocolate Oat Bars

No Bake Chocolate Oat Bars Makes 1 9x9" pan. 1 cup butter 1/2 cup packed brown sugar 1 teaspoon vanilla extract 3 cups quick cooking oats 1 cup semisweet chocolate chips 1/2 cup peanut butter Grease a 9x9 inch square pan. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

THE BEST potato soup recipe ever

THE BEST potato soup recipe ever 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces 1/2 regular package uncooked bacon, finely diced 1 medium onion, diced... 1/4 bunch celery, diced 8 cups milk 4 cups water 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water) 1 teaspoon salt 1 teaspoon black pepper 3/4 cup salted butter 3/4 cup flour 1/4 bunch freshly chopped parsley 1 cup whipping cream ***For garnish:*** Shredded cheese fried bacon bits chopped green onions In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Clean stainless steel sinks

Clean stainless steel sinks.... here's an easy fix! If your kitchen sink is a bit dingy, then make it look just like new with eco-friendly materials you already have in your kitchen. And there's no scrubbing involved with this quick clean that basically costs nothing to make. Safely buff your way to a fresh and sparkling basin that will stay that way for weeks. What You'll Need: Sponge Baking soda Vinegar Lemon or orange peel Olive oil Paper towel Give your sink a quick wash and rinse, removing all dishes and any food bits from the drain. Then sprinkle the entire sink with baking soda and use a soft sponge, working in a circular movement, to scrub the basin. Baking soda softly cleans without scratching stainless steel. Rinse the sink with vinegar, which will bubble and fizz. Vinegar naturally disinfects while helping remove hard water stains from your stainless steel sink. Then lightly rub with the sponge and rinse the sink with water. You can also drop a garbage disposal refreshing bomb down the drain to keep the entire sink smelling fresh. Put lemon or orange peel to good use, and rub the entire sink basin with a section of peel, rubbing the skin against the stainless steel, which helps deodorize the sink while helping the basin keep its new shine. Finish by buffing with a paper towel and a touch of olive oil. Your sink will stay wonderfully shiny for several weeks before needing a refresher.

Nanas Frozen Treat

Nanas Frozen Treat 1 large box Strawberry Jello 10 oz. frozen strawberries 15 oz can crushed pineapple,drained 8 oz. cool whip (or whipping cream, whipped up) 8 oz cream cheese, softened 2 bananas sliced 1/2 cup - 1 cup of Chopped Nuts, optional Mix all ingredients together in a bowl and pour into an oblong dish. Put in freezer for a few hours or overnight.


BACON JALAPENO DEVILED EGGS 12 large eggs, hard boiled and peeled 1 cup mayonnaise 1 1/2 tsp rice vinegar 3/4 tsp ground mustard stevia or small amount of sugar to taste 2 jalapenos, seeded and chopped 6 pieces bacon, cooked, crisp, and crumbled paprika Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined. Mix in the jalapenos and bacon Put the mixture in a ziploc bag and cut a small hole in the corner of the bag. Fill each egg hole with the mixture. Sprinkle with paprika. Chill.

Chicken Parmesan

Chicken Parmesan 2 chicken breast - (pound thin) 1/2 c bread crumbs 1/4 c grated parmesan cheese 1 egg 1/2 c milk Italian seasoning, salt and pepper 1/4 jar of spaghetti sauce shredded parmesan cheese shredded mozzarella cheese 3 Tbsp olive oil Combine bread crumbs, grated parmesan, Italian seasoning, salt and pepper. In a separate bowl, whisk together egg and milk. Heat olive oil in skillet. Dip chicken breast in egg and then in bread crumbs. Press the bread crumbs into both sides of chicken. Place in skillet on med-high heat and cook until golden brown. Place chicken on a baking sheet and place in oven on 375° for about 10 minutes. Heat up the spaghetti sauce in microwave for 1 minute. When chicken is done you are ready to assemble. Place cooked spaghetti on plate, chicken on top of spaghetti, top with a couple Tbsp of spaghetti sauce, shredded parmesan and shredded mozzarella. If you want the cheese melted ooey gooey, put plate in microwave until cheese is melted. Serve... If you want to cut out the carbs from the pasta, serve over sliced zucchini.


COCONUT-MACADAMIA PIE 1 pie crust, baked 15 oz. can Cream of Coconut 3 boxes (3 oz. each) Cook and Serve Vanilla Pudding mix 1 3/4 cups milk 3/4 cup macadamia nuts, chopped 1 1/2 cups heavy whipping cream 1 cup coconut, toasted Reserve 3 Tbsp. of the Cream of Coconut. Mix remaining cream of coconut, pudding mix, and milk. Cook until very thick, about 18 minutes. Remove from heat and stir in half the chopped nuts. Put 1/4 cup of the toasted coconut in the baked pie crust. Pour the filling over the coconut. Chill until set, about 1 hour. Whip reserved cream of coconut and heavy whipping cream until stiff. Spread over the pie. Top with remaining nuts and toasted coconut. Chill at least 3 hours.

Tuesday, March 8, 2016

Impossible Pie

Impossible Pie 2 cups milk 1 cup shredded coconut 4 eggs 1 teaspoon vanilla extract 1/2 cup all purpose flour 7 Tablespoon butter-Use the butter wrapper to butter the baking dish then lightly flour it 3/4 cup sugar 1/4 teaspoon ground nutmeg Put the milk, coconut, eggs, vanilla, flour, butter and sugar in bowl and Mix WELL. Pour into the greased and floured pie dish. I sprinkled nutmeg and a little extra coconut over the top. Bake at 350 degrees for 45 minutes or until the top is golden brown. Remove from oven, let it cool down.. Refrigerate till nice and cold. Grab a fork and RUN because it won't last long!

Taco Stroganoff

Taco Stroganoff . 1 small onion, chopped 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning mix 1/2 cup water 1 (14 1/2 ounce) cans corn, drained ( use type with diced peppers) 1 (8 ounce) packages cream cheese ( chive and onion flavor) 1 cup shredded cheddar cheese 8 ounces egg noodles, cooked and drained Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes. Add cream cheese and cheddar; cook until it heated through and cheese melts. Serve over noodles or toss with noodles.

Sunday, March 6, 2016

Bubble Buns (Quick Cinnamon Rolls)

Bubble Buns (Quick Cinnamon Rolls) 1 C. brown sugar 1 tsp. cinnamon 1/2 C. chopped nuts, optional 1 pkg. (10) refrigerator flaky biscuits About 1/2 stick butter, melted Combine sugar, cinnamon, and nuts, if desired. Separate biscuits into quarters. Dip in melted butter and roll into sugar mixture. Place 4 pieces (1 biscuit) in greased muffin cups. Bake at 400 degrees for 15-17 minutes. Serve warm. A speedy bread for breakfast in a hurry

Bourbon Wings

Bourbon Wings 16-18 fried chicken wing parts (drained) vegetable cooking spray 1/4 c brown sugar packed 1/4 tsp garlic powder 1/4 c soy sauce 1/4 c bourbon (I used Jim Beam) 2 TBSP ketchup Spray nonstick pan or frying pan with cooking spray then layer wings. Mix other ingredients very well and pour evenly over wings. Cook until your desired darkness or consistency and cover them checking frequently and turning over. I cooked about 20-30 minutes. This can also be prepared without frying the wings, just place frozen wins in the pan with cooking spray and follow the rest of directions.


SPAGHETTI SQUASH AU GRATIN 6 Servings 1 medium spaghetti squash 3 tablespoons butter 1 small yellow onion, very thinly sliced 1 teaspoon red pepper flakes 1/4 teaspoon garlic salt Salt and pepper to taste 3/4 cup sour cream 1 cup shredded cheddar cheese Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color. Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.

Peach Pineapple Cobbler

Peach Pineapple Cobbler 1/4 c. cold butter, diced into chunks 1/4 c. butter, melted 1 c. Splenda or sugar 1 c. flour 1 1/2 tsp. baking powder 1/2 tsp. cream of tarter 1/2 tsp. salt 1/2 tsp. pumpkin pie spice 1/2 c. sugar, for top, optional 3/4 c. milk 1/4 c. juice from peaches 1 tsp. vanilla 4 Tbsp. coconut flakes 28 oz. peaches, reserve juice 1 c. pineapple chunks Preheat oven to 350 degrees. Melt 1/4 c. butter in cast iron skillet. Set aside. Mix dry ingredients together in a bowl with a whisk. Once thoroughly blended, add in milk and peach juice you have reserved. Add peaches, pineapple and coconut to the melted butter, do not add juice to skillet. Stir gently to spread evenly in skillet. Pour flour mixture evenly over top of the fruit, being sure to fill all empty spaces. DO NOT STIR! Carefully place your butter chunks into the flour mixture. Spread out as evenly as possible. If you would like to add extra sugar to your cobbler, this is where you would add that last 1/2 cup. Sprinkle it over top of everything. Bake for 45-50 min or until it is golden and pulled away from sides. Turn oven off. Let rest in oven for about 20 min. Remove and allow to continue cooling. This can be eaten warm or cold. Add extra creaminess to it by putting frozen whipped topping or ice cream on top. NOTE: This can actually be made in a 9x13" pan, if desired. Just melt butter in microwave and pour into pan. Then continue with the rest of the recipe.

Buffalo Chicken Garbage Bread

Buffalo Chicken Garbage Bread 2 boneless chicken breasts 1 tsp. olive oil 1 pizza dough (I used store bought and let it sit out for about 20 minutes) 8 oz. of shredded mozzarella cheese (I used part skim)... 3 oz. of shredded cheddar cheese 1/2 cup of Franks Wing Sauce 1/3 cup of ranch or blue cheese dressing Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool. Pre-heat oven to 425 degrees F.** On a well floured surface, spread pizza dough into a long rectangle shape. Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier. Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the dough in so the middle doesn't 'ooze' out when baking. Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake on MIDDLE oven rack for 25 minutes to 40 minutes. Oven temps vary so adjust your time accordingly Let sit for five minutes and cut into and enjoy


TACO MEATLOAF 1 pound ground turkey 2 slices of cheddar cheese 1/2 cup shredded cheddar cheese 1/2 cup canned sweet corn kernels 1/4 cup chopped green bell peppers 1/4 cup chopped onions 1/2 cup salsa 1 packet of taco seasoning mix, dry Preheat oven to 375 degrees Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan (about 9″x5″) sprayed with nonstick spray. Layer the two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan’s edges). Evenly top with the remaining meat mixture. Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes. Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.

Manwich Sloppy Joe Casserole

Manwich Sloppy Joe Casserole 1 (16 ounce) can Manwich Sloppy Joe Sauce 1 pound ground beef 1 box prepared spaghetti noodles 1/2 cup green onions, sliced 1 cup grated Cheddar cheese In a large saucepan, cook ground beef until no longer pink. Drain the grease. Add Manwich Sloppy Joe Sauce and stir until well combined. Warm through and remove from heat. Spray a 9 inch x 13 inch casserole dish with cooking spray. Lay the prepared noodles into the pan, in an even layer. Spoon the meat sauce over the noodles. Using a spoon work some of the sauce into the noodles, leaving most of the sauce on the top in an even layer. Sprinkle sliced green onions over and grated cheese over the top. Bake in a preheated 350 degree oven for 10 minutes.

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.

Chewy Coconut Cookies

Chewy Coconut Cookies 1 1⁄4 cups flour 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1⁄2 cup butter 1⁄2 cup brown sugar 1⁄2 cup white sugar 1 egg 1⁄2 teaspoon vanilla 1 1⁄3 cups coconut Preheat oven to 350. In a separate bowl, mix together flour, baking soda, salt and set aside. In a separate bowl cream butter and sugars together. Add the egg and mix well. Combine the flour mixture with the sugar mixture. Add coconut and vanilla. Bake for 8-10, Times may vary due to different ovens.

Philly Steak Grilled Cheese

Philly Steak Grilled Cheese 1-1/2 Tablespoon Butter, Divided 1 teaspoon Dry Mustard 1/4 Onion, Sliced 1/4 Bell Pepper, Sliced 1/4 cups Mushrooms 3 ounces, fluid Steak, Sliced And Cooked To Your Preference 2 Tablespoons Montreal Steak Spice 2 slices Rye Bread 3 ounces, fluid Mozzarella Cheese Ground Black Pepper And Sea Salt To Taste Preheat the grill to medium heat. Heat 1 tablespoon butter in a skillet. Blend in the dry mustard, then sauté the onions, peppers, and mushrooms in the skillet until tender. Remove and set aside. In the same skillet, throw down the slices of steak and sprinkle with the Montreal Steak Spice, salt and pepper, evenly on each side. Toss the steak for approximately 1 minute (or until cooked to your liking). Remove from heat. Use the remaining butter to butter one side of each slice of rye; you don’t need much. Place the rye, buttered side down, on a 10 x 10 inch (approximately) sheet of tinfoil. Layer the sandwich with the steak first, the mozzarella cheese, and the vegetables. Close the sandwich and tightly wrap in tinfoil. Place on grill, and grill 2–3 minutes per side.


LEMON VELVET CAKE 1 1/4 cups sifted all purpose flour 1 1/2 cups sifted cake flour 1/2 teaspoon baking soda 1 1/2 tsp baking powder 1 teaspoon salt 1 1/2 cups sugar 2/3 cup vegetable oil 1/3 cup vegetable shortening at room temperature 1 tsp good quality vanilla extract 2 tsp pure lemon extract 3 large eggs 1 1/2 cups buttermilk zest of two small or one large lemons, grated and finely chopped FOR THE FROSTING 8 cups icing sugar (powdered sugar) 2 cups unsalted butter 1 tsp pure lemon extract 1 tsp minced lemon zest (optional) aproximately 4 tbsp milk Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy Beat the eggs in one at a time. Fold in the lemon zest. Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency. Fill and frost the cake. Garnish with candied lemon zest if desired. To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible. Bring one cup of water and one cup of sugar to a slow boil. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack. When cool, cut them in strips and roll in fine sugar.

Chicken Lombardy

Chicken Lombardy 8 oz package(s) sliced fresh mushrooms 2 tablespoon(s) butter melted 6 skinned and boned chicken breasts 1/2 cup(s) all-purpose flour 1/3 cup(s) butter 3/4 cup(s) marsala 1/2 cup(s) chicken broth 1/2 teaspoon(s) salt 1/8 teaspoon(s) pepper 1/2 cup(s) shredded mozarella cheese 1/2 cup(s) parmesan cheese 2 green onions chopped Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts


HOT FUDGE PIE 1 stick butter, softened 1 c sugar 2 eggs 1 tsp vanilla 3 Tbsp cocoa powder 1 tsp salt 1/2 c all purpose flour Preheat oven to 350 degrees. Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set. Hand mix to make it gooey, because if you use a mixer, it will have more of a brownie or cake texture, rather than "gooey"


CROCKPOT PINEAPPLE MOONSHINE 1 56 oz Can Pineapple Juice 2 Cups Sugar 3/4th liter Everclear Grain Alcohol or Vodka Add pineapple juice and sugar to crock-pot. Cook on LOW for 2 hours with lid slightly ajar. Allow mixture to cool completely before adding in Alcohol. Add in alcohol and mix well. Pour mixture into 4 Quart Canning Jars. Add lids and rings to jars. Store in a cool dry place.

Easy Homemade Chocolate Turtle Cake

Easy Homemade Chocolate Turtle Cake 1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 cups water ( or as called for by your cake mix) 1/3 cup oil ( or as called for by your cake mix) 3 eggs ( or as called for by your cake mix) 1 (18 ounce) boxes German chocolate cake mix Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add carmels, milk and butter and stir constantly till melted. Pour melted carmel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes

Shrimp and Mushroom Linguine with Creamy Cheese Herb Sauce

Shrimp and Mushroom Linguine with Creamy Cheese Herb Sauce 1 (8 ounce) package linguine pasta 2 tablespoons butter 1/2 pound fresh mushrooms, sliced 1/2 cup butter 2 cloves garlic, minced 1 package cream cheese 2 tablespoons chopped fresh parsley 3/4 teaspoon dried basil 2/3 cup boiling water 1/2 pound cooked shrimp Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender, about 7 minutes. Drain. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through. Toss linguine with shrimp sauce and serve.

BEST Crockpot Chicken EVERBEST Crockpot Chicken EVER

BEST Crockpot Chicken EVER 2 lbs boneless skinless Chicken Breasts (I like to dice them up so they're chicken tender sized) 1 Can cream of Chicken Soup 1/2 Packet of dry Italian Dressing 1/2Packet of dry Ranch Dressing (try my homemade Organic Ranch dressing mixhere) 1 8oz pkg of Cream Cheese Throw everything in the crockpot on low and cook 6-8 hours. After about 4 hours of cooking I usually stir everything together- but if you're not home it's no big deal. Just stir about 20 minutes before serving to really mix together the cream cheese and dressing packets.

Crescent Burgers

Crescent Burgers 1 lb. hamburger meat( YOU CAN REPLACE WITH GROUND TURKEY FOR FEWER CAL) 2 cups shredded cheddar cheese(YOU CAN USE NON FAT OR LOW FAT) couple drop of Worcestershire sauce 1, 1 oz. pkt. dry onion soup mix (28g) I think is the one they are talking about. 1 roll of crescent rolls 1 tsp. pepper Preheat oven to 350* Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes until golden brown.

Omelet Biscuits

Omelet Biscuits 2 C. self rising flour 3 T. margarine, made with canola oil 1/2 to 3/4 C. milk 1/2 C. chopped Canadian bacon 1/3 C. shredded sharp cheddar cheese 1 egg, scrambled(yes scramble the egg first) Place the flour into a mixing bowl, add the margarine and using a pastry blender or fork cut the margarine into the flour. Once combined, add in the Canadian bacon, cheese and scrambled egg. Slowly add in the milk, a little at a time, mixing with a fork. Once the dough forms (do not get it too wet so it is not sticky), flour your hands and knead the dough just a little, not to over work. With floured hands pinch off some of the dough and gently roll between your hands. Place on a lightly sprayed (I used canola oil cooking spray) baking sheet and lightly press down. Repeat with remaining dough. Bake in a 425 degree oven for 12-14 minutes or until tops begin to lightly brown. Brush with a little melted margarine if you desire.

Stuffed Chicken Breast w/ Shrimp and Crab

Stuffed Chicken Breast w/ Shrimp and Crab 1/2 cup onion, chopped fine 1/4 cup celery, finely chopped (or substitute celery salt and dried celery leaves to taste) 1/4 cup bell pepper chopped fine 1 (4 oz) can shrimp 1 (6 oz) can crab meat 1 egg 2 tbsp milk Chicken coating, bread crumbs, cornflakes or Panko Bread crumbs (your choice) Salt and black pepper to taste Cayenne to taste Onion powder and garlic powder to taste (optional) Oil for frying 4 large or 6 medium chicken breast fillets (boneless) Pound the chicken breast with a tenderizer hammer. Lay the meat flat as you will be rolling it up with stuffing after it's prepared. Drain and rinse the shrimp and crabmeat. Since the crabmeat is so fine, I just put water in the can and keep squeezing the lid to get the water out. In a medium bowl, mix the shrimp, crabmeat, onion, bell pepper, celery, onion and garlic powder. Salt and pepper to taste. Put the stuffing mixture on the chicken breast. Roll the chicken and secure with a toothpick to hold the chicken breast closed. Dip the chicken in the egg and milk mixture and pass in the coating. You can choose to season either the chicken or the coating. Cook the chicken in hot oil until the coating turns brown and the meat runs clear when pricked with a fork. Remove from oil and place on paper towel to drain. Serve warm. You may also bake the chicken after coating in a 350 degree oven until juices run clear and the coating turns brown (about 1 hour to 1 hour and 15 minutes.

Bacon Gravy

Bacon Gravy 6 slices bacon 2 tablespoons bacon grease 2 tablespoons flour 2 cups milk salt and pepper Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy. Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease. Add flour to grease, and whisk together. Cook for about a minute without burning the flour. Add milk; whisk together. Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken. Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency. Serve over biscuits.


OKRA PATTIES 1 lb fresh okra or 1 (18 ounce) bag frozen cut okra 1/2 cup onion (chopped) 1 teaspoon salt 1/4 teaspoon pepper 1 large egg 1/2 cup water 1 teaspoon baking powder 1 pinch garlic powder 1/2 cup flour 1/2 cup cornmeal oil (for frying) Combine cut okra, onion, salt, pepper, water and egg. Mix well. Combine flour, baking powder, cornmeal and garlic powder. Add to okra mixture, stirring well. Drop about 1/4 cup portions into about 1/2" hot oil. Fry over medium heat until well browned on both sides. Drain on paper towels

Strawberry Brownies

Strawberry Brownies Mix strawberry cake mix, 2 eggs, 1/3 c. oil, spread in 9x13 pan (dough will be thick) and bake at 350 for 14 minutes. For glaze, mix 1 c. Powdered sugar with 1 1/2 tablespoons milk or water. Pour over warm brownies

Pineapple Delight Dessert

Pineapple Delight Dessert Crust 3 cups graham cracker crumbs 3/4 cup butter, melted Filling 3/4 cup butter, softened 2 1/4 cups icing sugar (powdered sugar) 2 eggs 1 tsp vanilla Pineapple Layer 2 can of crushed pineapple, drained (about 1 cup) Whipped Cream Topping 1 1/2 cup whipping cream 3 Tbsp icing sugar (powdered sugar) 2 tsp vanilla Preheat oven to 350. Spray an 13 X 9 pan lightly with cooking spray. Set aside. In a medium bowl, combine graham cracker crumbs and butter until well combined and crumbly. Press into prepared pan. Bake for 10 minutes, then cool completely on a wire rack. In a separate bowl, mix together butter, icing sugar, eggs, and vanilla with an electric mixer until smooth. Drop by spoonfuls over crust (once it has completely cooled), and gently smooth to form an even layer. Bake for 10-12 minutes, then remove and cool completely on a wire rack. Beat the whipping cream, icing sugar and vanilla in a medium bowl until it is thick and stiff. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling. If you want to make it a little fancier, garnish the dessert with a sprinkle of graham cracker crumbs. Cover and chill until ready to serve, at least 2 hours.

Cheeseburger in Paradise

Cheeseburger in Paradise by Jimmy Buffett 1 lb. lean ground beef 1 large onion (chopped) 1/2 teaspoon of seasoned salt 1/2 teaspoon of garlic powder a dash or worcester sauce 1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella) 1 cup of milk 1/2 cup of Original Bisquick mix 2 eggs Heat oven to 400°F. Spray a 9 inch pie plate with non-stick cooking spray Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. Stir in salt, garlic powder and worcester sauce and then spread in pie plate. Next, sprinkle the shredded cheese on top of the beef. In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean. Bake in oven for 25 minutes. cheeseburger pie Serves 4-5 people

Friday, March 4, 2016

Fresh Pasta Salad

Fresh Pasta Salad 1 lb. Cut Macaroni 1 large cucumber, peeled and cut in small chunks 2 cups diced fresh tomato 5-6 chopped green onion scallions 8 pieces bacon, cooked crisp and crumbled 1 cup mayonnaise or Miracle Whip 1 package Ranch dry mix 1.5 cups traditional cut shredded cheddar cheese Cook pasta according to package directions. Drain in colander and cold water. Place drained pasta in large bowl. Combine mayonnaise and dry ranch mix and gently stir into pasta coating well. Add cucumber, tomatoes and scallions and gently blend. Add bacon and cheese and blend all well. Refrigerate until chilled.


PIÑA COLADA COCONUT FLUFF One 3.4-ounce vanilla instant pudding mix packet One 20-ounce can crushed pineapple, NOT drained One 8-ounce container Cool Whip, thawed 1 teaspoon rum or rum extract 1 cup shredded sweetened coconut 1/2 cup chopped, toasted pecans 2 cups mini marshmallows Toasted coconut flakes, for the top (optional) In a large bowl, mix the crushed pineapple, including the liquid, with the vanilla pudding mix until incorporated. Add the Cool Whip, rum, shredded coconut, pecans and marshmallows. Chill for 1 hour. If desired, add the toasted coconut just before serving. NOTE: USE COLORED MARSHMALLOWS FOR EASTER

Bunny bait

Bunny bait 2 cups pretzels 1 bag popped white popcorn 1 package Almond Bark white melting chocolate 1 bag of festive M&M’s 2 cups of Chex cereal 1 container of sprinkles Spread pretzels , popcorn and Chex on an foil covered bakinig sheet and drizzle white chocolate over the mixture ... Gently stir to coat evenly ... Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white ... Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture ... The ideas for packaging are endless , cute bags to give away as favors or just put it in a big bowl and it will be a hit

Spicy Macaroni and Cheese Casserole

Spicy Macaroni and Cheese Casserole 1 (7 1/4 ounce) package macaroni and cheese mix 1 lb ground beef 1⁄2 onion, diced 1 (14 ounce) can tomatoes and green chilies 1⁄2 cup milk 1⁄2 teaspoon red pepper powder 1⁄2 cup shredded cheddar cheese Make mac and cheese according to pkg instructions. Then brown and crumble ground beef with onion. Drain. In a 9x13-inch dish combine all ingredients and bake at 350 for 30 minutes.

Amish Broccoli Salad

Amish Broccoli Salad 1 head broccoli, chopped 1 head cauliflower, chopped 1 cup mayonnaise 1 cup sour cream 1/2 cup sugar 1/2 teaspoon salt 1/2 pound bacon, fried and crumbled 1 cup shredded Cheddar cheese Mix all together put in fridge for several hours then serve.

Thursday, March 3, 2016


CHEESY NOODLE BAKE 2 lbs Hamburger Meat 1 16 oz. bag of Extra Wide Egg Noodles 1 15 oz. of Ricotta Cheese 1 16 oz. of Sour Cream 1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano 1 15 oz. can of Hunts Tomato Sauce original flavor 2 Cups of Shredded Sharp cheese (See below before deciding) Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes. ~On the 2 Cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Parmesan~

Cornbread Waffles and Chili

Cornbread Waffles and Chili Chili 2 lbs Hamburger (ground turkey works) 1 can (20oz) diced tomatoes with juice 1 can (20 oz) crushed tomatoes (or tomato sauce) 2 cans (10oz) pork and beans (whatever flavor) 1 can (18oz) red kidney beans (rinsed) Chili Seasoning (to your taste - I like lots about 1/4 cup or more) 2 tbsp sugar (this brings out the flavor in the tomatoes) 1 tsp salt 1 tbsp or more of garlic powder 1 tsp onion powder any other seasonings you would like. Scramble fry the hamburger until cooked - drain. Add all of remaining ingredients and simmer over low heat for an hour or two, stirring often. This makes a large pot, and will feed a family of 5 - 7 Cornbread Waffles 1 1/2 cups cornmeal 2 1/2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2/3 cup white sugar 2 eggs 1/2 cup vegetable oil Mix cornmeal and milk in a large bowl and let sit for 5 minutes. Then add the remaining ingredients and mix until smooth. Pour a portion of cornbread mixture into pre-heated waffle maker. Wait 4 to 5 minutes until cornbread is cooked and golden. (I doubled this recipe) Serve warm chili over cornbread - garnish with grated cheese and sour cream (or greek yogurt)!

Homemade Reese Bars

Homemade Reese Bars 1 cup sweet butter 2 cups creamy peanut butter 1 1/4 cup graham cracker crumbs 1 lb. powdered sugar 6 oz. pkg chocolate morsels In saucepan melt butter and peanut butter together. Once melted, add graham cracker crumbs and sugar and mix until well blended. Press into a 9x13 baking dish. Melt chocolate morsels and spread over mixture in pan. Refrigerate for 20 minutes until chocolate has hardened cut.

Strawberry Pie

Strawberry Pie 3 Tablespoons cornstarch 1 cup sugar 1 1/2 cups water 3 oz box strawberry Jell-O 2 cups sliced strawberries Pre-bake a 10" pie shell Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.


CROCK POT CHICKEN POTATO PIE 1 lb. uncooked chicken, cubed 1 (26 oz) cream of chicken soup 1/2 C white wine or milk 1 can corn, drained 1 16-oz bag of frozen peas and carrots 1 small onion, chopped 4 oz mushrooms, chopped 1 t dried basil 1 t dried thyme 1/2 tsp. sage 1/2 tsp. pepper 3 red potatoes, sliced thin Put all of the ingredients except the potatoes into the slow cooker. Mix well. Layer the potato slices on top of the chicken mixture. Cook on low heat for 6 hours.

Ranch Potatoes

Ranch Potatoes 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes 1 can cream of mushroom soup, undiluted 1 1/4 cups milk 1 envelope ranch dressing mix 1 1/2 cups shredded cheddar cheese, divided salt and pepper 6 slices bacon, cooked and crumbled Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender

Wednesday, March 2, 2016


TWO MINUTE HAWAIIAN PIE 1 (20 oz) can crushed pineapple “UNDRAINED” 2 boxes instant Jello coconut pudding mix (these only come in small boxes). You can substitute 1 large 6 serving size vanilla if you don’t like the coconut flavor. 8 oz sour cream 1 Extra serving sized graham cracker crust (I like to make my own 10” pie pan or 9” deep dish) 1 (8 oz) can pineapple slices 8 maraschino cherries (or more if you like them) 1/2 cup sweetened flaked, coconut (optional) 1 (8 oz) container of cool whip, divided In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix, and sour cream; mix until well combined. Fold in ~1/2 of the container of cool whip. Put mixture into pie crust Top with the rest of the Cool Whip Drain pineapple slices and arrange on top of pie. Sprinkle flaked coconut on top of pineapple (If you don’t like it leave it off). Place cherries in center of pineapple rings. Refrigerate several hours and serve

Creamy BLT Dip

Creamy BLT Dip 1 lb. bacon, crisply cooked and crumbled 1 c. mayonnaise 1 c. sour cream 2 tomatoes, chopped Optional: chopped fresh chives Blend together bacon, mayonnaise and sour cream; chill. Stir in tomatoes just before serving; sprinkle with chives, if desired. Makes 2-1/2 cups.Great with garlic toasted begals,bread

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.


FRENCH TOAST BREAKFAST MUFFINS 1/3 c. butter, melted 1/2 c. sugar 1 egg (preferably room temperature) 1 1/2 c. all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 c. milk Topping (option: cut topping in half*) 1/2 c. sugar 1/2 c. butter, melted 1 tsp. cinnamon Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don't over mix the batter. Finally, don't over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. 1 time....I put peanut butter chips in the mix....about a 1/4 good!!!!! For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Tuesday, March 1, 2016

Snickerdoodle Bars

Snickerdoodle Bars 2 1/2 c flour 1 1/2 tsp baking soda 2 sticks butter (softened to room temp) 1 1/2 c sugar 1/2 c brown sugar (packed) 2 eggs 1 tsp vanilla 1/2 c dark chocolate chips 1 Tbsp cinnamon and 1 1/2 Tbsp sugar (mix these together) Glaze: 1 1/4 c powdered sugar 1 tsp vanilla 3 Tbsp milk In a large mixing bowl, cream butter, add sugars and mix well. Scrap the sides of the bowl and add vanilla, blend on slow and add eggs 1 at a time. Mix for about 1 minutes. Slowly add flour and baking soda. Combine until flour is mixed in well. Preheat oven to 350° Prepare a 9x13 pan with cooking spray. Spread 1/2 of the batter in the pan. The batter is very thick, so spread it as best you can. Sprinkle 1/2 of the cinnamon/sugar mixture over batter. Add chocolate chips on top of cinnamon. Using a spoon, drop batter over the chocolate chips until everything is covered. It's kind of globby. wink emoticon Bake for 40 minutes or until toothpick comes out clean. Cool completely before cutting. Cut into bars, mix the glaze and with a spoon drizzle the glaze over the bars.

Sweet & Salty Chex Mix

Sweet & Salty Chex Mix 1 10 oz. bag Chex Mix Chocolate Muddy snack mix 1 c. Reeses Puffs cereal 1 c. glazed peanuts 1 c. Reeses Pieces Mix all ingredients in medium bowl. Cover tightly to store.

Cheesy Mexican Chicken

Cheesy Mexican Chicken 1 (10 ounce) can tomatoes and green chilies 1 (10 ounce) can cream of chicken soup 8 ounces processed cheese, cubed or shredded 8 chicken breasts, cooked, cubed 7 ounces vermicelli, cooked, drained Mix the tomatoes with green chilies with the undiluted soup. Add the cheese and chicken. Cook until the cheese melts, stirring constantly. Place the vermicelli in a greased casserole. Pour the cheese mixture over the vermicelli. Bake at 350 degrees for 30 minutes or until the chicken is cooked through.

The Amazing Crockpot Ham, Green Beans and Potatoes

The 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.

Lemonade Cake with Lemon Cream Cheese Frosting

Lemonade Cake with Lemon Cream Cheese Frosting 1 Lemon boxed cake mix 4 eggs 1 1/4 cup milk 1/3 cup vegetable oil 2 Tbsp Lemonade from concentrate Glaze: 2 Tbsp Lemonade from concentrate 1 cup powdered sugar 1 Tbsp water Frosting: 8 oz block 1/3 less fat cream cheese 1/2 cup room temp butter 3 Tbsp Lemonade from concentrate 1/2 teaspoon vanilla 5 1/2 cups powdered sugar Preheat oven to 350° Spray 2 8" round cake pans generously with cooking/baking spray. In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes. Keep the remaining frozen lemonade concentrate in the will need it again. Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean. Let the cakes cool in pan...about an hour. Do not remove. When the cakes are cooled level them off so they are flat on top. Poke holes in cake that wasn't cut using a fork. Next make your glaze: in a medium bowl combine powdered sugar, lemonade and water. Stir until smooth. Pour equally over the top of the cakes..still in the cake pans. Cover and let sit for at least an hour, but overnight is best in refrigerator. For frosting cream butter and cream cheese together until combined. With mixer on low add your lemonade and vanilla. Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth. When ready to frost remove your cakes from the refrigerator. Loosen cake around the edges with a butter knife so they will release easily. Frost as desired.