Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Wednesday, August 31, 2016

Crab Bombs

Crab Bombs 1 lb. Crab meat 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.

Sweet Potato Pie

Sweet Potato Pie 1 unbaked pie crust 1 lb sweet potatoes, cooked and peeled 1/4 cup butter 2 eggs 14 oz. sweetened condensed milk 1 tsp. vanilla 1 tsp. grated orange rind 1 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. salt Preheat oven to 350 degrees F. In bowl, beat sweet potatoes and butter until smooth. Add milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into pie shell and bake 30 minutes or until golden brown cool. And top with whipped cream.

Garlic Shrimp Pasta

Garlic Shrimp Pasta 1 lb medium shrimp, deveined and tails removed 1 lb spaghetti noodles (more or less, depending on family size) 6 -8 garlic cloves, according to personal taste, minced 1/4 cup butter olive oil (3 drizzles) Italian seasoning fresh ground pepper red pepper flakes salt herbs (according to taste) Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done. While pasta is boiling, wash shrimp. Melt butter over medium heat. Add shrimp. Let cook till a little pink and starting to curl. Then add garlic. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there. Keep tossing all ingredients around in skillet till all is incorporated and hot.

Country Cabbage

Country Cabbage 3 slices bacon 1/2 cup chopped onion 1/2 cup chopped celery 1 cup green pepper, chopped 5 cups shredded cabbage 1 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1 (16 ounce) cans tomatoes Fry bacon until crisp. Remove from skillet, set aside. In the same pan, add onions, celery and green pepper, cooking until tender, but not brown. Add cabbage, sugar, salt, pepper and tomatoes. Bring to a boil, reduce heat to medium low. Cover and cook 5-8 minutes. Top with crumbled bacon and serve.

Shrimp & Veggie Stir Fry

Shrimp & Veggie Stir Fry 1 lb. large shrimp, peeled and de-veined 1 bunch broccoli florets 1 small onion, chopped 1 red bell pepper, chopped 4 large mushrooms, quartered 4 T. butter 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) sesame seeds (optional) Melt 2 T. of the butter over med. high heat in a skillet. Add in the veggies and cook for 3-4 minutes to soften, but still be crunchy. Remove from the skillet. Melt the remaining butter in the skillet and add in the shrimp (make sure the shrimp are dry, I use a paper towel to do this). Stir and cook for 4-5 minutes or until pink. Add the veggies back to the skillet along with the house seasoning and a sprinkling of sesame seeds. Toss to rewarm the veggies for a minute. Serve with rice.

Crock pot Chicken & Noodles

Crock pot Chicken & Noodles 2 cans cream of chicken soup 2 can chicken broth (15oz each) 1 stick butter or margarine 1 lb chicken breasts (fresh or frozen) 1 packages frozen egg noodles (24 oz) In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 5-6 hours. Take the chicken out and shred. Put back in crockpot. Add the frozen noodles and cook for 11/2-2 more hours. (I stir every in a little chopped parsley salt and pepper when done

Tuesday, August 30, 2016


PECAN PIE FUDGE 1 pie crust (from a box of 2 or from scratch) 1 1/2 cups pecan halves, coarsely chopped 1/2 cup dark corn syrup 1/3 cup evaporated milk (mine was low-fat) 3 cups white chocolate chips 1/2 cup brown sugar 1 teaspoon vanilla extract 1/4 teaspoon maple extract Preheat oven to 400F. Line a 8x8” or 9x9” pan with foil and spray with cooking spray. Place pecans on a baking sheet and toast lightly in the oven. Do not walk away from the oven. After about 1 minute, open the oven and gently shake the pan. Pecans are ready as soon as you smell them. Unroll pie crust and cut an 8x8 square (or 9x9 if you are using that size pan). Place in pan and poke with fork several times. Bake for 10-12 minutes until the crust is golden around the edges. When the crust comes out of the oven, add the corn syrup, evaporated milk, white chocolate chips, and brown sugar to a medium saucepan and heat over medium-low heat. Stir constantly until mixture is melted and smooth. Turn off heat and stir in vanilla and maple extract. Pour over hot crust. Immediately top with pecans and press down lightly so that all the pecans are touching the fudge. Let fudge cool until firm. You can do this in the refrigerator, but if it’s cool enough in your house you can cool it on the counter, covered with plastic wrap after it cools to room temperature. Slice into squares (or triangles) and serve. Can be stored at room temperature, sealed in a container or ziploc bag.


SMALL BATCH 45 MINUTE DINNER ROLLS {WITH MAPLE BUTTER} ROLLS 1/2 cup warm water (30 seconds in the microwave; think hot bathwater) 3 tablespoons olive oil 1 tablespoons sugar 1 tablespoons active dry yeast 1/2 teaspoon salt 1 1/2 cups all-purpose flour MAPLE BUTTER 1/4 cup salted butter, very soft 2 tablespoons pure maple syrup 1/8 teaspoon maple extract, optional ROLLS Preheat oven to 400°F. Spray a 6” round cake pan (or other similar sized pan) with cooking spray. Place the water, olive oil, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Let the mixture rest for 15 minutes. It will be very frothy when your timer rings! Mix in the salt and flour using the dough hook. Start on “Stir” for a few seconds, until the flour starts to incorporate. Switch to “2” for about 30 seconds and then kick it up to “3” until the dough completely comes together. You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left). If your dough is too wet, add an additional tablespoon or two of flour. Place dough on a cutting board and section into 4 balls. Place the rolls prepared pan. Let rest for 5 more minutes. Bake for about 11-15 minutes, until the tops start to get golden. Enjoy with dinner, or for breakfast with maple butter. MAPLE BUTTER Whisk all ingredients in a small bowl. Store covered in refrigerator, best served at room temperature.


PUMPKIN BREAD WITH MAPLE GLAZE 1/2 cup granulated sugar 1/4 cup brown sugar 1/3 cup vegetable oil (or coconut oil) 1 cup pumpkin puree 2 eggs 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 teaspoon baking soda 1/3 cup buttermilk 2 cups flour (2 cups all-purpose or 1 cup all-purpose + 1 cup whole wheat) 3 tablespoons butter, melted 1 cup powdered sugar 1 teaspoon vanilla extract 1/2 teaspoon maple extract 1-2 tablespoons heavy whipping cream Preheat oven to 350°F. Spray a 9x5” loaf pan with cooking spray, or grease and “sugar” it with shortening and sugar (like you’d “flour” a pan). Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour. (I used 1 cup each of all-purpose and whole wheat. You can use my combo or 2 cups all-purpose flour.) Pour batter into prepared pan. Bake for 37-40 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. Mine took 39 minutes to get to that point. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top. Let the bread cool before glazing. Make the glaze: whisk melted butter and powdered sugar. Mixture will be thick and gloppy. Whisk in extracts and 1 tablespoon heavy whipping cream. It will smooth out, just keep whisking. Add more cream, up to 1 extra tablespoon, for desired consistency. Spread on bread, let dry before serving. NOTES: You can substitute nonfat or regular milk, or even almond/coconut milk in the glaze but it will be thinner. More fat = thicker glaze!


SNICKERDOODLE APPLE COBBLER 1 cup unsalted butter, softened and divided 6 Granny Smith (or your favorite flavor) apples, peeled and sliced thin 1/2 cup brown sugar, packed 3 teaspoons cinnamon, divided 3/4 cup + 1/3 cup granulated sugar, divided 1 egg 1 tablespoon vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon salt 2 cups flour Preheat oven to 350°F. Melt 1/4 cup of butter in a large skillet over medium-low heat. Add the sliced apples, brown sugar, and 1 teaspoon cinnamon. Toss to coat. Cook for 5-8 minutes over medium-low heat, stirring often, until the apples just become translucent. Set aside to cool while you make the topping. Cream 3/4 cup butter and 3/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour. Pour apples into a 9x13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the top in a single layer. Mix remaining 1/3 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Sprinkle evenly over cookie dough. Bake for about 24-26 minutes until the cookie dough starts to brown. Cool slightly before serving. Serve warm with ice cream or whipped cream. Store in refrigerator loosely covered for up to 3 days.

Apple Pie Pancake Rolls

Apple Pie Pancake Rolls 1 cup Buttermilk Pancake Mix 1 cup apple juice or apple cider 1/2 teaspoon cinnamon 1 can (21 ounces) apple pie filling Whisk pancake mix, apple juice or cider, and cinnamon in a large bowl until smooth. Batter will be thin. Let sit while pan is preheating. Preheat a small frying pan over medium-low heat. Spray with nonstick cooking spray. Place about 2 tablespoons of batter into pan and swirl the pan to make a thin pancake that’s about 5” in diameter. Cook about 45-60 seconds then carefully flip and cook for an additional 30 seconds, until the bottom is browned. (To easily flip the pancake make sure you’ve sprayed the pan with nonstick cooking spray. Use a spatula to lift up the edges. Work the spatula under one part of the pancake and then flip it.) Warm the apple pie filling, if desired. Place 3-4 apples from the apple pie filling in the center of each pancake and roll up. Dust with powdered sugar and serve warm.


PUMPKIN SPICE SNOWBALLS 1 cup unsalted butter, softened 1 1/2 cups powdered sugar, divided 1 teaspoon vanilla extract 2 1/4 cups all purpose flour 1/2 teaspoon salt 2 teaspoons cinnamon, divided 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 3/4 cup chopped nuts (pecans or walnuts work best) Preaheat oven to 375°. Line two cookie sheets with parchment paper. Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt, 1 teaspoon cinnamon, ginger, and allspice and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands. Scoop 1 tablespoon balls of dough and place on prepared cookie sheet. Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a few minutes, until you can handle them. Fill a small bowl with the remaining 1 cup powdered sugar and 1 teaspoon cinnamon and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.) The added cinnamon in the rolling mixture is optional, but it amps up the fall flavor! Store in an airtight container for up to 4 days or freeze for up to one month. (If you freeze them you’ll need to re-roll them in powdered sugar after defrosting.) NOTES: Use real butter for best results. Do not substitute margarine or butter spread. Do not overmeasure the flour! Use a spoon to fill the measuring cup, do not pack it. If you only have pumpkin pie spice, omit the cinnamon, ginger, allspice, and nutmeg in the recipe and use 1 teaspoon pumpkin pie spice. Still use the cinnamon in the rolling mixture.

Peanut Butter Cocoa Pebbles No-Bake Dessert

Peanut Butter Cocoa Pebbles No-Bake Dessert FOR THE CRUST: 1/3 cup peanut butter 3/4 cup chocolate chips 3 cups Cocoa Pebbles FOR THE FILLING: 8 ounces cream cheese, room temperature 1/4 cup peanut butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 (8 ounce) container whipped topping (or about 3 cups freshly whipped cream) More Cocoa Pebbles for garnish Place peanut butter and chocolate chips in a medium sized microwave safe bowl. Heat on high in 30 second increments, stirring between each, until melted and smooth (about 1 minute). Stir in cereal and stir to coat. Spray a 9x9” pan with nonstick cooking spray. Place the crust in the bottom of the pan and press it flat with a spatula. Chill while you make the filling. Beat cream cheese until smooth, then mix in the peanut butter until no lumps remain. Mix in sugar and vanilla and then fold in whipped topping. Spread cheesecake mixture over the crust. Chill to set, about 30 minutes (or longer), then sprinkle with more cereal for garnish. Cut and serve with chocolate sauce. Store in the refrigerator for up to 3 days.

Broccoli Cheddar Chicken

Broccoli Cheddar Chicken 4 boneless skinless chicken breasts 1 can of Cheddar Cheese Soup 1 cup milk 1 1/2 cups Ritz Crackers (one sleeve) 4 tablespoons of melted butter (you can use more) 8 ounces frozen broccoli 4 ounces shredded cheddar cheese 1/2 teaspoon seasoned salt Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

Better Than Sex Fruit Salad

Better Than Sex Fruit Salad 1 can(s) fruit cocktail drained (we like chunky tropical) drained, 15 oz. 1 can(s) crushed pineapple (small can, 8 oz.) 1 can(s) cherry pie filling, 21 oz. 2 bananas sliced 1 can(s) sweetened condensed milk, 14 oz. 8 oz sour cream 1 pkg Cool Whip, 8 oz. (thawed) Mix together Cool Whip, sweetened condensed milk and sour cream. Add the fruit cocktail, pineapple, cherry pie filling and bananas. Cover and refrigerate for at least four hours. Serve.

Barbecue Beef Bake

Barbecue Beef Bake package refrigerated crescent rolls 1 pound ground beef 1 cup corn (frozen or canned) 3/4 cup ketchup 1/4 cup brown sugar 3 tablespoons bottled Italian salad dressing 2 teaspoons yellow mustard 1 teaspoon Worcestershire sauce 3 ounces cream cheese 1 1/2 cups grated cheddar cheese Preheat the oven to 375 degrees. Open and unroll the crescent rolls. Press them into the bottom of a 9x13 baking dish and pinch the seams together so that you have one large sheet of dough covering the bottom of the pan. Brown the ground been over medium heat. While the beef is cooking, combine the ketchup, brown sugar, Italian salad dressing, mustard, and Worcestershire sauce in a small bowl. Drain the beef when it's cooked through and add the sauce and corn to the pan. Stir to coat the meat in the sauce. Microwave the cream cheese for 15 seconds or until it's easily spreadable. Spread on the crescent roll dough. Pour the meat mixture over the cream cheese and spread it out evenly. Sprinkle the top with the cheddar cheese. Bake for 15-20 minutes or until the crescent rolls are cooked through and the cheese is melted.

Nacho Casserole

Nacho Casserole 1 pound ground beef, or ground turkey 1 packet taco seasoning 4 cups crushed tortilla chips, or nacho cheese doritos 1 cup sour cream 1 10 ounce can ro-tel 8 ounces extra sharp cheddar cheese, grated 2 tablespoons fresh cilantro, chopped For Topping: guacamole jalapeño sour cream taco sauce Preheat oven to 350°F. Cook the ground beef or turkey until cooked through and no longer pink, breaking it into small pieces as it cooks. Drain the grease. Add the taco seasoning to the pan with the cooked meat along with ¼ cup of water. Continue cooking, stirring occasionally, for 3 minutes. Place half of the crushed chips in the bottom of a 9x9 baking dish. In a small bowl, stir together the sour cream and Ro*Tel. Spoon half of the mixture over the chips. Top with half of the taco meat and half of the cheese. Repeat the layers ending with the cheese. Bake for 20 minutes or until the cheese has melted and the casserole is heated through. Sprinkle with chopped cilantro. Serve with guacamole, jalapenos, sour cream, or hot sauce as desired.


CHICKEN FAJITA PASTA 1 pound campanelle pasta (or any small shape) 1 pound chicken breasts 3 bell peppers, any color 1 small onion 2 tablesoons LouAna coconut oil, divided 2 tablespoons fajita seasoning 1/4 cup sour cream 1/4 cup prepared salsa 1/2 cup shredded cheddar 2 tablespoons diced cilantro Bring a large pot of water to a boil and cook pasta according to package directions. While cooking pasta, dice the chicken, peppers, and onion into bite-sized pieces. Heat a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet and let melt. Add the chicken to skillet and sprinkle with the fajita seasoning. Cook, stirring often, until no longer pink, about 6 minutes. Remove from pan and set aside. Add remaining tablespoon of coconut oil to skillet and melt. Add peppers and onions to skillet and cook until tender-crisp, stirring often, about 5 minutes. Return chicken to skillet. Add in the cooked pasta, sour cream, salsa, and cheese and stir well to combine. Sprinkle with cilantro before serving.

Sloppy Joe Pot Pie

Sloppy Joe Pot Pie 2 pounds ground beef 2 green bell peppers 1 sweet onion 2 cups sweet corn 2 15-ounce cans sloppy joe sauce 1 cup grated cheddar cheese 1 package large refrigerated biscuits (8 biscuits) 2 green onions Crumble beef in large skillet. Dice the peppers and onions and add to the skillet with the beef. Cook until beef is cooked through, stirring often. Drain fat. Add the corn and sloppy joe sauce to the pan. Stir well to combine. Pour mixture into a 9x13 baking dish and topped with grated cheddar. Place biscuits on top of cheese. Bake in a 350 degree Fahrenheit oven for 18 minutes or until biscuits are cooked through and golden brown. Dice the green onions and sprinkle over the top. Serve immediately.


SOUR CREAM RICE BAKE 1 pound ground beef 15 ounces canned tomato sauce 1 1/2 cups long grain, white rice 3 cups water (or beef broth) 1 cup cottage cheese 1/2 cup sour cream 1 cup cheddar cheese, shredded salt and pepper, to taste Add the rice and water to a medium sauce pan over medium heat, stirring occasionally. Bring to a boil, reduce heat to low, and cover the pan. Cook for 15-18 minutes, stirring occasionally, until the water is absorbed. Allow to sit, covered, for 5 minutes. While the rice is cooking, brown the ground beef in a skillet until cooked through. Remove from the heat, drain the grease, and add the tomato sauce to the pan. Add the rice to a large mixing bowl and dump in the sour cream and cottage cheese. Stir to combine. Salt and pepper, to taste. In a 2 quart baking dish place half of the rice on the bottom of the dish. Top with half of the meat and tomato sauce mixture. Sprinkle on half of the cheese. Repeat the layers. Bake at 350 degrees for 10 to 15 minutes or until the cheese is melted.

Monday, August 29, 2016


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.


JALAPENO POPPER GRILLED CHEESE 2 ounces cream cheese, softened 1 tablespoon sour cream 10 pickled jalapeno pepper slices, or to taste - chopped 2 ciabatta sandwich rolls 4 teaspoons butter 8 tortilla chips, crushed 1/2 cup shredded Colby-Monterey Jack cheese Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat. Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich. Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

White Trash Sliders

White Trash Sliders 1 pound ground beef 1 pound sausage 1 pound Velveeta 1/2 teaspoon onion powder 1/2 teaspoon black pepper 24 slider buns or soft dinner rolls, toasted or steamed Brown ground beef and sausage until cooked through. Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done). Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly. Serve on slider buns

Cheesy Zucchini Casserole

Cheesy Zucchini Casserole 4 slices bread, cubed 1/4 cup melted butter 2 cups cubed zucchini 1 large onion, chopped 1 teaspoon garlic salt 1 egg, beaten 2 cups shredded Cheddar cheese Preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Lasagna-Stuffed Spaghetti Squash

Lasagna-Stuffed Spaghetti Squash 2 spaghetti squash (3 lb.), halved, seeded 1 Tbsp. oil 1 lb. Italian sausage 1 onion, chopped 2 cloves garlic, minced 1 jar (24 oz.) Pasta Sauce 1/2 cup Ricotta Cheese 1/4 cup Shredded Parmesan Cheese 1 cup Shredded Italian* Five Cheese Blend, divided Heat oven to 400ºF. Brush cut sides of squash evenly with oil; place, cut sides down, on baking sheet. Bake 30 min. or until tender. Meanwhile, cook sausage with onions and garlic in large skillet on medium heat 10 min. or until sausage is done, stirring frequently. Stir in pasta sauce; simmer 10 min., stirring occasionally. Remove from heat. Combine ricotta, Parmesan and 1/2 cup Italian Cheese. Place squash halves on baking sheet; fill with layers of ricotta mixture, meat sauce and remaining Italian cheese. Bake 15 to 20 min. or until heated through. Cut in half to serve.

Whole Chicken in a Crock Pot

Whole Chicken in a Crock Pot awesome crockpot prep and leave meal! 2 tsp paprika 1 tsp salt 1 tsp onion powder 1 tsp thyme 1/2 tsp garlic powder(I prefer garlic galore) 1/4 tsp cayenne pepper 1/4 tsp black pepper 1 yellow onion, chopped 2 stalks of celery, chopped 1 large chicken Combine all the spices in a small bowl. Place the chopped onion and celery in the bottom of the crock-pot. Remove any parts from inside the chicken. Rub the seasonings all over the chicken. Place the prepared chicken in the crock-pot on top of the onions breast side up. Cook on high for 4–5 hours or on low for 8–10.

Easy Country Breakfast Casserole

Easy Country Breakfast Casserole 2 cups frozen hash browns 2 lbs cooked and drained sausage or 2 lbs bacon ( I sometimes use a bit of both.) 1/2 cup chopped onion 1/2 cup chopped green bell pepper 12 eggs 2 cups milk 2 teaspoons salt 1 teaspoon fresh ground pepper 1 teaspoon dry mustard 12 ounces grated cheddar cheese Line a prepared 9 x 13 baking dish with frozen hash browns. Top evenly with cooked sausage (or bacon), onion, and green bell pepper. In a separate dish, mix together eggs, milk, salt, pepper, and dry mustard. Pour this over meat and hash browns. Top everything evenly with the grated cheddar cheese. Refrigerate overnight. Bake in a preheated 350 degree F oven for about 45 to 60 minutes (or until done and slightly brown).

Sunday, August 28, 2016

Marshmallow Peanut Butter Dip

Marshmallow Peanut Butter Dip 1/2 cup marshmallow creme 1/4 cup Jif® creamy peanut butter 1 teaspoon lemon juice 2 teaspoons water Whisk the marshmallow creme, peanut butter, lemon juice and water in a small bowl until well mixed. Cover the bowl and refrigerate for 30 minutes before serving.

Friday, August 26, 2016


THE ARE YOU KIDDING CAKE 3 large eggs 1 box cake mix (any flavor) 1 can pie filling (any flavor) Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9×13 pan. It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies. Try all of these Pineapple cake mix and blueberry filling Chocolate cake mix and cherry filling Yellow cake mix and cherry filling Yellow cake mix and blueberry filling Butter pecan cake mix and apple filling Yellow cake mix and apple filling Yellow cake mix and blackberry filling Strawberry cake mix and blueberry filling

Bacon Cheddar Deviled Eggs

Bacon Cheddar Deviled Eggs 14 hard-cooked eggs 1/2 cup mayonnaise 1/2 cup sour cream 1 1/2 teaspoons Dijon mustard 1 teaspoon fresh lemon juice 1/4 teaspoon black pepper 1/3 cup crumbled cooked bacon 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese 2 tablespoons chopped fresh chives or scallion (green onion) tops Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves. Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

Spicy Chicken Spaghetti

Spicy Chicken Spaghetti 1 lb Pasta cooked 1 lb Chicken tenders 2 Tbsp Butter 16 oz Velveeta 1 CUP Milk 1 10oz Can Rotel (tomatoes & chilies) 1 10oz Can Cream of chicken soup 1/2 tsp Cumin 3 TBS Sriracha 1 CUP Panko or other bread crumbs 1 CUP Grated Cheddar cheese S&P to taste Crushed red pepper as garnish Cook & drain the pasta. Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up. Melt the butter in a deep stock pot sprayed with cooking spray, too. The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later. Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat. Add the chicken. Toss it with the pasta. Add S&P to taste. Spray a casserole dish with cooking spray & put the chicken spaghetti in it. Top with grated cheese & bread crumbs. Cook at 350°F for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit.

Roasted Sweet Potatoes

Roasted Sweet Potatoes 3 Sweet potatoes, peeled and cut into bite size cubes 2 tsp olive oil 1 tbsp butter 1 tbsp of brown sugar (organic) 1 tsp of ground cinnamon 1/4 tsp of ground nutmeg Pinch of ground ginger Sea salt, to taste Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes

Thursday, August 25, 2016

Nacho Casserole

Nacho Casserole 1 tbsp. extra-virgin olive oil 1 onion, chopped 1 lb. ground beef 4 tbsp. Flour, divided 2 tbsp. tomato paste 1 3/4 c. chicken stock 1 (15-oz.) can tomato sauce 1 tbsp. chili powder 1 tsp. cumin 1/4 tsp. paprika kosher salt Freshly ground black pepper 3 c. cooked white rice 2 1/2 c. shredded cheddar, divided 1/2 c. Shredded Monterey Jack 1/4 c. sour cream 1 c. crushed tortilla chips 2 tbsp. butter 1 c. milk 1/4 c. Thinly sliced green onions Hot sauce, for serving Preheat oven to 375 degrees F. Heat olive oil in a large oven-proof skillet over medium heat. Sauté the onion, stirring occasionally, until it begins to soften. Add beef, using a wooden spoon to break up the meat, and sauté until the meat is cooked through. Drain the fat and return the pan to the stove. Stir in 2 tablespoons flour, and cook 1 minute. Add tomato paste and stir to combine. Add chicken stock, tomato sauce, and spices. Season with salt and pepper to taste. Bring the mixture to a simmer. Reduce the heat to low and let simmer for 5 to 10 minutes. Stir in cooked rice, 1/2 cup cheddar cheese, Monterey Jack, and sour cream. Stir in more salt, pepper or spices if necessary, to taste. Cover with crushed tortilla chips. Bake until top is golden brown, about 15 to 20 minutes. Meanwhile, make nacho cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in remaining flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir in remaining 2 cups of cheese, whisking constantly until sauce is smooth. Season to taste with salt and pepper. Pour the cheese sauce over the cooked chips when the casserole comes out of the oven. Garnish with green onions and drizzle with hot sauce.

Wednesday, August 24, 2016

Pumpkin Crunch Cake

Pumpkin Crunch Cake 1 can (15 oz) pumpkin 1 can (12 oz) evaporated milk 3 large eggs 1 1/2 cups sugar 1 t. cinnamon 1/2 t. salt 1 box yellow cake mix 1 c. pecans, chopped 1 c. butter, melted Cool Whip Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish. Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.

No Pot - Chicken Pot Pie

No Pot - Chicken Pot Pie 2 Cans of Cream of Chicken Soup 1 Can of Chicken Broth 4 Cups of Chicken Breast Cut up 1 16oz bag of frozen mixed veggies 1 Can of Rotel 8 oz of Velveeta Cheese 1/8 tsp of Cilantro Sea Salt and Black Pepper to taste Add your chicken and broth and cook till no longer pink... add remaining ingredients and simmer for 20 min... stirring occasionally

Cracker Barrel Old Country Store Biscuits

Cracker Barrel Old Country Store Biscuits 2 1/4 cups Bisquick 2/3 cup buttermilk 1 teaspoon sugar 1 tablespoon butter, melted melted butter, for brushing Preheat oven to 450°F. Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms. Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough. Roll 1/2 thick, or thicker if you prefer towering biscuits. Cut out into 2" rounds (or your preferred size). Place close together on an ungreased baking sheet. Brush tops with melted butter. Bake for 8 to 10 minutes; I usually find 8 minutes is enough. When you remove the biscuits from the oven, brush the tops with melted butter again.


SAUSAGE CASSEROLE 1 pound of sausage (browned) 1 cup raw rice 1 cup chopped onion 2 cans of mushroom soup 2 cans of cream of chicken soup mix altogether put in a greased 9 x 13 dish. bake at 350 for 1 1/2 hr. enjoy

Pumpkin Delight Pecan Squares

Pumpkin Delight Pecan Squares 1 15 oz can pumpkin puree 1 10 oz can evaporated milk 3/4 cup light, organic brown sugar 3 whole eggs + 2 whites (slightly beaten) 3 1/2 tsp pumpkin pie spice 1 box yellow cake mix 3/4 cup unsalted butter, melted 1 cup coarsely chopped pecans (or substitute your favourite nut) 1/2 cup toffee bits (these are optional, but if you use them, the taste is OUT OF THIS WORLD!!!) Get your oven preheated to 350 degrees F. Prepare a 9 x 13-inch baking pan by spraying it lightly with low-calorie cooking spray (Pam is good). Add the pumpkin, milk, sugar, eggs and pumpkin pie spice, into a large bowl; stir well to thoroughly combine. Pour the pumpkin mixture into the prepared pan. Sift the boxed cake mix into a separate bowl and crush up any chunks, then evenly sprinkle the contents on top of the pumpkin mixture. Shake evenly on the top of this layer the chopped pecans and toffee bits. Drizzle the melted butter evenly over the entire mixture. Pop the pan in the oven and bake the squares for 45 to 50 minutes until a toothpick inserted in the center comes out clean and edges are lightly browned.

Chocolate Chip Peanut Butter Ball Cookies

Chocolate Chip Peanut Butter Ball Cookies 18-24 cookies 1 cup flour 1⁄2 cup white sugar 1⁄2 cup brown sugar 1 cup peanut butter 2 cups chocolate chips 1 egg granulated sugar, for rolling Combine all the above ingredients (we do it by hand, but I am sure a mixer is fine) and roll into balls, then roll into sugar. Place on cookie sheet. Bake at 350 for 10 minutes, no longer! Let cool, if you can--

Cream Cheese Peach Pie Delight

Cream Cheese Peach Pie Delight 1 package of white or yellow dry cake mix 1/3 cup butter, room temperature 2 large eggs, divided 29 ounce can of peach slices, drained 8 ounces of Cream Cheese, room temperature 1/3 cup of sugar 1 teaspoon Vanilla Extract Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.


BROWNIE GOOEY BARS 1 (approximately 18 ounces) brownie mix 1 egg 1/2 cup (1 stick) unsalted butter 1/2 cup sweetened condensed milk (regular or fat-free) 1 cup semi-sweet chocolate chips Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray for easy removal. Add brownie mix, egg, and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until at thick mixture forms (thicker than cookie dough). You can do this with a hand mixer but it will take a really long time! Press half the mixture into the bottom of the prepared pan. Top with the chocolate chips and pour the sweetened condensed milk over the top, but try to not let the milk touch the edges of the pan. (That will cause it to bubble and brown.) Break pieces of the remaining dough and drop them evenly over the top of the bars, then press gently to compact. Bake for 27-32 minutes, until the top starts to loose the glossy look. Cool to room temperature before cutting. Store at room temperature for maximum gooeyness.


PUMPKIN MAGIC CAKE For the Cake 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil) For the Pumpkin Pie 1 (15oz) can Pumpkin Puree 1/2 cup evaporated milk 1/2 cup heavy cream 3 eggs 1 cup brown sugar 1 tsp pumpkin pie spice For the Frosting 1 (4 serving size) box vanilla instant pudding mix 1 tsp pumpkin pie spice 1 cup cold milk 8 oz Cool Whip, thawed Preheat oven to 350 degrees F. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside. In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature. Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake. You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy! Notes Before baking the cake, you can place it on top of a rimmed baking sheet just in case any of the cake spills over the edge of the pan while baking. UPDATE: After you are done baking the cake, it may look like it did not settle into layers, but it has! Frost it, cut it, and marvel at it's awesomeness. :)

Tuesday, August 23, 2016

Biscuit Egg Casserole

Biscuit Egg Casserole 1 can Grand biscuits 1 package of Jimmy Dean pre-cooked Sausage Crumbles 1 cup shredded mozzarella cheese 1 cup shredded cheddar cheese 8 eggs, beaten 1 cup milk 1/4 tsp. salt 1/8 tsp. black pepper Preheat oven to 425. Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal. Sprinkle with sausage and cheese Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese. Bake 25-30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.

Monday, August 22, 2016

Cream Cheese Cinnamon Crescents

Cream Cheese Cinnamon Crescents 2 (8 ounce) cans crescent roll dough 2 (8 ounce) packages cream cheese 1 3/4 cups sugar 1 teaspoon vanilla 1/2 cup butter 1 teaspoon cinnamon Roll out one can of crescent rolls in bottom of 9×13 pan. I sprayed pan with cooking spray. Cream together: 2 8oz. cream cheese. 1 cup sugar. 1 teaspoon vanilla. Spread this mixture over crescent rolls. Lay second tube of crescent rolls over mixture. Melt 1/2 cup butter, mix in 3/4 cup sugar, 1 teaspoon cinnamon, and pour over top. Bake at 350° for 30-35 minutes.

Apple Praline Bread

Apple Praline Bread 1 cup sour cream 1 cup brown sugar 2 eggs 2 tsp vanilla 2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups Granny Smith apples, peeled and finely chopped 1 cup nuts (walnut or pecan or a combo), divided For the praline sauce: ¼ cup brown sugar and ¼ cup butter Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking) Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn’t get too dark, I suggest using a light colored loaf pan. For the praline sauce: In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Apple Praline Bread Cool completely

Guacamole Omelette

Guacamole Omelette 3 large eggs 1 t olive oil or butter Pinch of salt Salsa and sour cream (optional) Guacamole 1 large ripe avocado 1 small Roma tomato, diced 1 T diced red onion 1/2 T key lime juice (regular lime juice will also do) 1/2 T finely chopped cilantro Pinch of salt Cut the avocados in half, remove the seed and peel. Dice into large chunks, then combine with the rest of the guacamole ingredients in a medium bowl and mash together with a fork. Check for seasoning and adjust according to taste. Set aside. Beat the eggs together in a small bowl. Heat the butter or oil in an omelette pan over medium high heat. Add the eggs and swirl the pan around until the egg is evenly distributed. Cook until the omelette is set and there is only a small amount of unset egg left. Remove from heat and allow the residual heat from the pan to finish setting the omelette. Spoon the guacamole onto one half of the omelette and fold over the other half. Slide onto a plate, garnish with salsa & sour cream if desired, and enjoy

Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1/2 cup canned pumpkin (not pumpkin pie mix) 1 1/2 cups granulated sugar 1 teaspoon vanilla 2 cups flour 1/2 cup graham cracker crumbs 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon cinnamon 1/2 cup graham cracker crumbs (for rolling the cookies) 1/4 teaspoon pumpkin pie spice (optional) Preheat the oven to 350° and line 2 sheet trays with parchment paper. In a large bowl, stir together cream cheese, butter, and pumpkin until completely smooth. Add in the sugar and vanilla and stir until combined. Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon. Carefully mix until it is completely mixed and smooth. Scoop into balls and roll in the remaining graham cracker crumbs (with the pumpkin pie spice mixed in if desired). Place on the tray and bake for 15 minutes. Remove and slightly press down so they are flat. Bake for 3 more minutes. Repeat with remaining dough. Let cool and store in the fridge. These are best served cold, just like regular cheesecake.


FROZEN PINEAPPLE PIE 1 can ( 14 ounces) Sweetened Condensed Milk 1 can (6 ounces) Pineapple Frozen Juice Concentrate 1 carton (8 ounces) frozen whipped topping 1 graham cracker crust ( or chocolate crust) Pie Shell ( 9 inch) Combine sweetened condensed milk and fruit juice concentrate in a bowl. Fold in topping. Pour into pie shell. Freeze. Defrost slightly before serving. Variations: Substitute lime, pink lemonade, lemon, cranberry, orange or tangerine for pineapple.

Hamburger Soup

Hamburger Soup 1 tablespoon olive oil 1/2 a med sized onion, diced 1 tablespoon minced garlic 1 pound lean ground beef 1 can condensed tomato soup, plus 1 can of water 2-14 oz. cans beef broth 1 cup of corn or other canned/frozen vegetables 1 cup small pasta, cooked to package directions Heat olive oil in a 5 quart pot or dutch oven. Add onion and saute for a few minutes, until they begin to soften. Crumble ground beef and stir garlic into the pot with the onions and cook until beef is no longer pink. Drain as much of the grease as possible. (I use paper towels to soak up the fat). Season beef with salt and pepper. Stir in beef broth, tomato soup and water. Bring to a boil over medium-high heat, then turn heat down to a simmer (medium to medium-low). Add the vegetables and continue to simmer until vegetables are hot,; about 6-8 minutes. Stir in cooked pasta. Divide into bowls, garnish with parsley if desired, and serve hot. Notes If you are short on time or just would prefer to mkae the soup all in one pot, you can cook the pasta in the broth as it simmers. It will take 10-15 minutes, depending on your heat setting and the type of pasta.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles 3 1/4 cups all-purpose flour 3 1/2 tsp cornstarch 1 tsp cream of tartar 1 tsp baking soda 1/2 tsp baking powder 1/2 + 1/8 tsp salt 3/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1 cup granulated sugar 3/4 cup packed light brown sugar 1 cup unsalted butter, softened 1 large egg yolk 3/4 cup canned pumpkin puree 1 1/2 tsp vanilla extract For rolling 1/4 cup granulated sugar 1 1/2 tsp ground cinnamon In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

Sunday, August 21, 2016

Amazing Chicken Casserole

Amazing Chicken Casserole 1 (16 ounce) packages Pepperidge Farm stuffing ( herb seasoned-blue package) 1/2-1 cup butter 2 (10 3/4 ounce) cans cream soup ( celery, mushroom, chicken) 1 (5 ounce) cans evaporated milk 1/2 small onion, chopped 4 cups cooked chicken, chopped ( rotisserie chicken works great!) 1 (15 ounce) cans sweet peas or 2 cups frozen peas Preheat oven to 350 degrees F. In large pot, melt butter over medium-high heat. Add dry stuffing, stir to coat evenly with butter. Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish. In large bowl, combine evaporated milk, cream soups, and onion. Gently fold in peas and chicken. Pour chicken/soup mixture over stuffing in baking dish. Top with remaining stuffing. Bake for 45 minutes, or until bubbling in the middle. Serve and enjoy!

Friday, August 19, 2016

Meat and Cheese Stuffed Pasta Shells

Meat and Cheese Stuffed Pasta Shells 1 lb ground beef 1 large onion, diced 1 garlic clove, chopped 8 ounces mozzarella cheese, shredded 1/2 cup Italian style breadcrumbs 1/4 cup fresh parsley, chopped 1 egg, beaten 1 (26 ounce) jar of your favorite spaghetti sauce 8 ounces tomato sauce 1/2 cup parmesan cheese, grated 18 jumbo pasta shells, cooked and drained salt and pepper, to taste 1/3 cup dry red wine Boil water for pasta. Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool. Cook pasta in water, drain. Preheat oven to 400 degrees. Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper. Mix spaghetti sauce with tomato sauce; cover bottom of a 13×9 casserole dish with 1/4 of the sauce. Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row. Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese. Bake in oven for 20-25 minutes or until bubbly and browned.

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas 1 pint sour cream 1 (10.5 ounce) can cream of chicken soup 1 (4 ounce) cans green chilies, diced 6 flour tortillas (we used whole wheat but any will work) 1 small package mild cheese, shredded 3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken! Preheat oven to 350*F. Combine soup, sour cream and chilies in a bowl. Take 3/4 cup of soup mixture and slather the entire bottom of a 9×13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom. In each tortilla, layer soup mixture, cheese & chicken. Roll up and place in casserole dish. Top with remaining soup mixture and sprinkle with remaining cheese. Bake for 20 minutes or until hot and bubbly and cheese is melted.

Crock Pot Pork Chops and Mushrooms

Crock Pot Pork Chops and Mushrooms 4 boneless pork chops, 1/2-inch thick 2 medium onions, sliced 1 (4 ounce) cans mushrooms, sliced, drained 1 (1 1/4 ounce) envelopes dry onion soup mix 1/2 cup water or 1/2 cup dry white wine 1 (10 3/4 ounce) cans cream of mushroom soup Place meat in greased 3 1/2 to 4 1/2-quart slow cooker. Top with onions and mushrooms. In a separate bowl, combine soup mix, water, and soup. Pour over mushrooms and pork chops. Cover and cook on low heat 6 to 8 hours.

Best Steak Marinade

Best Steak Marinade 1/3 cup Soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper 1/4 teaspoon hot pepper sauce 1 teaspoon dried minced garlic Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired

Thursday, August 18, 2016

Baked Dutch Apple Pie

Baked Dutch Apple Pie graham wafer crust 1 egg yolk, beaten Filling: 5 cups sliced apples 1 tbsp lemon juice 1/2 cup white sugar 1/4 cup brown sugar 3 tbsp flour 1/2 tsp cinnamon 1/4 tsp salt 1/4 tsp nutmeg Topping: 1/4 cup white sugar 1/4 cup brown sugar 3/4 cup flour 1/3 cup butter Brush graham crust with egg yolk, and bake at 375F for 5 minutes. Remove from oven and set aside. Combine apple slices with lemon juice. Add in all other filling ingredients. Pour into crust and carefully spread evenly and press down slightly. Combine topping ingredients, adding the butter last, and mixing with a pastry blender or fork, until mixture is crumbly. Add topping to the top of the pie. Bake at 375F for 50-55 minutes.

Boneless Pork Ribs with Rub

Boneless Pork Ribs with Rub (Crock Pot recipe) 1 1/2 pounds of boneless pork ribs Rub: 1/4 to 1/2 cup brown sugar * 2 tbsp paprika 1 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/2 tsp dried onion 1/4 tsp cayenne pepper (optional) * adjust to your personal preference for sweetness Place ribs in glass pie plate or baking dish. Mix rub ingredients, adjusting to your personal tastes. Rub pork ribs with spice mixture. Cover and place in fridge overnight. When ready to slow cook the next day, place ribs in crock pot and cook on low for 4-6 hours until ribs are tender but not at complete 'fall apart stage".

Mexican Street Corn Salad

Mexican Street Corn Salad Dressing: 1/2 cup cilantro, fresh, chopped 3 tbsp lime juice 1 tsp salt 1/2 tsp black pepper 2 tbsp olive oil Salad 2 cups fresh or frozen kernel corn 1 cup radishes, sliced thin (I omitted this) 1 cup cherry tomato halves 1/2 cup feta cheese crumbles Mix dressing. Combing with salad ingredients and refrigerate until ready to serve.

Carolina Mustard BBQ Sauce

Carolina Mustard BBQ Sauce This is a favorite BBQ Sauce for chicken or pork 3/4 cup yellow mustard 1/4 cup apple cider vinegar 3 tbsp brown sugar 1/2 tbsp paprika 1 tsp Worcestershire sauce 1/2 tsp black pepper 1 tsp hot sauce (optional) 1 tbsp ketchup pinch of celery salt Combine all ingredients. Store unused portions in the refrigerator.

Texas Oven Ribs

Texas Oven Ribs 3 to 4 pounds beef ribs 1 3/4 cup ketchup 1/2 cup onion, chopped 1/4 cup brown sugar 1 cup water 1/2 to 1 tsp garlic, minced 1 tbsp Worcestershire sauce 1 tsp salt Preheat your oven to 300F. On the stove, in a large pot combine ketchup, onion, brown sugar, water, garlic, salt and Worcestershire sauce. Bring to a simmer. Trim your ribs if needed, and add to the pot, covering the beef with the sauce. Put a lid on your pan and put it in the oven for 3 hours or until tender. (Mine took 2 and 1/2) Twice during your cooking time, stir contents and return to oven.

Beef and Vegetable Pot Pie

Beef and Vegetable Pot Pie 1 lb beef, cut into cubes (I used petite steaks) 1/2 cup flour, seasoned with salt and pepper 1 - 2 tbsp oil 2 large potatoes, peeled and chopped 1 medium onion, chopped 1 cup sliced carrots 1 1/2 to 2 cups water 2 beef bouillon cubes 1 sheet of puff pastry, thawed rosemary seasoning salt oregano garlic powder 1 egg white, beaten Preheat oven to 400F. Place bouillon cubes in water and set aside to dissolve. Dredge beef cubes in flour, seasoned with salt and pepper. Pan fry them in a skillet, with oil. Remove from pan when completely browned and set aside. In the same pan, saute the chopped potatoes, onion, and carrots for a couple of minutes. Add bouillon water to the vegetables, cover and cook for 5 minutes or so more. Add beef back to the pan with the vegetables. Stir to combine. Sprinkle 1 tbsp flour over top and stir, while mixture thickens. (Add more water if it thickens too much for you) Season with chopped rosemary, garlic powder, oregano and seasoning salt. I added about 1/2 tsp each. Adjust yours to your personal taste. Pour meat and vegetable mixture in the bottom of a prepared 8x8 baking dish. Cover with the puff pastry sheet. Brush with egg white, and sprinkle a little chopped rosemary on top. Bake at 400F for 20 minutes.

Three Cheese Spaghetti

Three Cheese Spaghetti 12 oz spaghetti, cooked and rinsed 2 tbsp olive oil 3 cloves garlic, minced 3/4 cup heavy cream 3/4 cup chicken broth 3/4 cup of Italian blend cheese salt and pepper 2 tbsp fresh parsley chopped Cook pasta, according to directions on the box. Drain, reserving 1 cup of the water. Set aside. In a large skillet, saute the minced garlic in the olive oil. Add in 1/2 cup of the pasta water, heavy cream and chicken broth. Keep on medium heat - -do not boil. Add in spaghetti and toss with the liquid mixture. Simmer for a few minutes until everything is heated through. Remove from heat and add in the shredded cheese. Toss until the cheese is melted. Add the chopped parsley. Season with salt and pepper to taste. Serve immediately. - See more at:

Mexican Pork Chops and Rice

Mexican Pork Chops and Rice 6 thick (3/4 inch) pork chops salt and pepper oil 3/4 cup uncooked long grain rice 1 1/2 cup water 1 tsp salt 1 (8 oz) can tomato sauce 1 pkg taco seasoning 1/2 cup cheddar cheese 1 med green pepper, sliced into rings Season pork chops with salt and pepper. Brown chops on both sides in small amount of oil in a skillet. Place browned pork chops in the bottom of a prepared 9x13 baking pan. Sprinkle dry rice around the pork chops. In a bowl combine the water, salt, tomato sauce and taco seasoning. Mix well. Pour over top of the pork chops and rice. Cover pan with foil and bake for 1 hour at 350F. Remove foil, and sprinkle the pork chops with cheese and top with the pepper rings. Return to the oven, uncovered and bake for another 15 minutes.

Blackberry Upside Down Cake

Blackberry Upside Down Cake 3 tsp melted butter 1/3 cup packed brown sugar 1 -1/2 tsp grated orange rind 2 cups fresh (or frozen) blackberries 1-1/4 cup all purpose flour 1-1/2 tsp baking powder 1/4 tsp salt 2/3 cup white sugar 2 Tbsp softened butter 1 egg 3/4 tsp vanilla 1/2 cup milk Preheat oven to 350 degrees F. Spread the 3 tsp of melted butter in bottom of 9” round cake pan Sprinkle evenly with brown sugar, then orange rind and blackberries. Combine flour, baking powder and salt in a mixing bowl. In another bowl beat white sugar into softened butter. Add egg and vanilla and beat well. Alternate adding the flour mixture into creamed butter/sugar mixture with the milk (start and end with flour). Spoon batter over berries. Bake at 350 for 40 minutes Cool in pan on wire rack for 5 minutes. Loosen cake edges with knife Invert cake onto plate. Serve with a dollop of whipping cream or vanilla ice cream.

Pecan Pie Cobbler

Pecan Pie Cobbler Your favorite dough recipe for double crusted pie 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 1/2 teaspoons vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavored cooking spray 2 cups pecan halves Ice cream, if desired Heat oven to 425°F. Grease 13×9- inch (3-quart) glass baking dish. Roll one half of your dough flat and place in a 13×9-inch pan, trimming the sides to fit. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with whisk. Stir in chopped pecans. Spoon half of filling into the pastry-lined dish. Roll the second half of the dough into another 13×9-inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray the top crust with butter flavored cooking spray. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry. Decorate the top with pecan halves. Bake 30 minutes more until filing is set. Cool 20 minutes on cooling rack. Serve warm with ice-cream.

Chicken Pot Pie Soup

Chicken Pot Pie Soup Biscuit Rounds 2 cups flour 1 tsp salt 2/3 cup shortening 5-6 tbsp milk Mix ingredients, cutting in the shortening until the mixture crumbles. Form into a ball and flatten it. Wrap in plastic wrap and refrigerate for at least 30 minutes to an hour. Overnight is preferable. Roll chilled dough out to 1/8 of an inch thick and cut into rounds. Bake on a cookie sheet at 425F for about 10 minutes until lightly browned. Set aside. Soup 2 tbsp butter 1 cup cubed potatoes 1 cup chopped onion 2 stalks celery, chopped 2 carrots, chopped 1/2 cup flour 1/2 tsp salt 1/4 tsp pepper 6 cups chicken broth 1 tsp chicken bouillon powder 2 cups cooked chicken, chopped or shredded 1 cup frozen peas 1 cup frozen corn Melt butter in large stock pot. Add in potatoes, onion, celery, carrots. Cook until onions are translucent, stirring frequently. Add in flour, salt and pepper. Stir to coat all vegetables. Slowly add the chicken broth and bring to a boil. Reduce the heat and allow the soup to simmer until potatoes are cooked to fork tender. Add in chicken, bouillon powder and frozen vegetables and continue to simmer until everything is heated through. Serve with a couple of biscuit rounds in each bowl.

Skillet Pork Chops and Potatoes

Skillet Pork Chops and Potatoes 4-6 boneless pork chops salt and pepper 1 (14 oz) can diced tomatoes (Italian style) 1 small can tomato paste 3-4 potatoes cut into large chunks 1 onion, chopped 1 sweet pepper, sliced Season pork chops in a large skillet with salt and pepper and pan fry on both sides. Set aside. In the same skillet, mix together and heat diced tomatoes and tomato paste. Reduce heat to a medium simmer. Place tomatoes on top of the tomato sauce mixture. Place pork chops on top of the potatoes, and then add the sliced pepper pieces and onions. Cover and allow to cook on the medium simmer for 20-30 minutes until the potatoes are tender.

Pumpkin Spice Pull Apart Bread

Pumpkin Spice Pull Apart Bread 1 can (16.3 oz) Grands! Flaky biscuits (8 biscuits)I love Grands) 3/4 cup canned pumpkin pie mix 2 tablespoons butter, melted 1/3 cup granulated sugar 1 teaspoons pumpkin pie spice 2 cups powdered sugar 1/4 cup milk 1 teaspoon vanilla 1/2 tsp pumpkin pie spice Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits. Spread pumpkin pie mix on top of each. Top each with melted butter. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice; sprinkle over each. Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through. Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/2 teaspoon pumpkin pie spice. Drizzle over loaf

Railroad Dinner Deluxe

Railroad Dinner Deluxe Layer the following in the order presented in a deep oven proof casserole dish (with a lid) 1 lb lean ground beef, uncooked 1 to 1 1/2 cups leftover brisket or roast 1 onion, chopped 2 celery stalks, chopped 3 slices of uncooked bacon, chopped 1 large can of baked beans 1 cup small carrots 4 potatoes sliced and layered on top salt and pepper 1 can diced tomatoes (or Rotel) 1/2 cup shredded sharp cheddar Bake at 375 for 1 1/2 to 2 hours (until potatoes are fork tender)

Aloha Bread

Aloha Bread 1/2 cup butter, softened 1 cup sugar 2 eggs 1 cup mashed ripe bananas (about 2 medium) 1/4 cup milk 1 tablespoon grated orange peel 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup flaked coconut 1/2 cup chopped macadamia nuts 1/2 cup crushed pineapple, drained (keep some of the juice) Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in coconut, nuts and pineapple. Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean. Approx. 50 minutes. Cool 10 minutes before removing from pan to a wire. While cooling, take 1 t orange zest, and 1 cup of powdered sugar. Add just enough of the pineapple juice to make a glaze. Drizzle over the warm bread. Note: I cut the batter in half and made two smaller loafs. It baked quicker.

Upside Down Pizza

Upside Down Pizza 1 lb ground beef 1 lb ground sausage 1-2 sweet peppers, chopped 1/2 cup chopped onion 1 jar pasta sauce 1 1/2 tsp fresh basil, chopped 1 1/2 tsp fresh oregano, chopped 1/2 cup sliced pepperoni 1 small can of mushrooms, sliced 3 cups shredded mozzarella cheese 2 can (8 oz) crescent rolls Parmesan cheese Italian seasoning Preheat oven to 375F. Brown sausage and ground beef in a skillet, with garlic, peppers, and onions. Cook until the meat is no longer pink, and drain excess grease. Add in sauce, mushrooms, basil and oregano. Mix well and heat through. Spread meat mixture in the bottom of a prepared 9x13 pan. Layer pepperoni slices on top. Top with mozzarella cheese. Flatten crescent rolls and pinch together seams. Place on top of the cheese layer. Sprinkle Parmesan cheese and Italian seasoning on top. Bake for 30-35 minutes.

Macaroni Coleslaw Salad

Macaroni Coleslaw Salad This makes a large quantity (16 servings) so I usually cut everything in half. Salad: 7 oz dry macaroni 1 pkg of coleslaw mix (approx 14 oz) 2 sm/med onions chopped 2 ribs of celery, chopped 1 cucumber, chopped 1 green pepper, chopped 1 can water chestnuts, drained and chopped Dressing: 1 1/2 cups mayonaise 1/3 cup sugar 1/4 cup apple cider vinegar 1/2 tsp salt 1/4 tsp pepper Cook macaroni according to package, Drain well and rinse with cold water. Mix macaroni and coleslaw mix together. Add in the chopped vegetables and mix well. In a small bowl, combine the dressing ingredients. Pour dressing over macaroni/coleslaw mix and toss well until the dressing is evenly distributed. Chill well before serving.

Amish Chicken

Amish Chicken 6-8 chicken pieces (I used thighs) 1 cup flour 2 tsp garlic powder 1 tbsp salt 1 tsp pepper 2 tsp paprika 1 1/2 cups heavy cream 1 1/2 cups water Mix together all of the dry ingredients (flour and seasonings) in a ziploc bag. Shake each piece of chicken separately in the flour mixture and place in large casserole dish. Combine the water and heavy cream, and pour over top of the chicken pieces. Place casserole dish in a 350F oven for 90 minutes. Remove chicken from the sauce. Add 2 cups rotini pasta, and cook in sauce until tender. Add in frozen peas and continue to cook until heated through. Serve alongside of the chicken.

Wednesday, August 17, 2016


S’MORE COBBLER 1 cup whole milk 1 (5 oz.) package “cook and serve” chocolate pudding mix 6 whole graham crackers 1/2-3/4 cup mini chocolate chips 1 box chocolate cake mix 3/4 cup butter large marshmallows Preheat oven to 350 F. Combine milk and chocolate pudding package. Pour into a greased 9×13 pan and spread evenly. Break graham crackers in half so that you have 12 squares. Place the graham cracker squares on top of the pudding leaving space between each square. Sprinkle on the mini chocolate chips. I added a little more because I love as much chocolatey-goodness as I can get! Melt butter in microwave. Mix in cake mix to the melted butter until completely blended. Spread on top of the mini chocolate chips/graham crackers. Bake at 350 for 20 minutes. Remove and place large marshmallows on top to cover. Bake another 5 minutes then switch oven to broil. Watch closely at this point because your marshmallows will brown fast. It should only take 1-2 minutes to brown after the oven has been switched to broil. Take out of oven and let cool a little bit. This is best eaten warm!

Mexican Fried Cauliflower

Mexican Fried Cauliflower 1 large head of cauliflower 8 egg whites oil for frying 1 (16 oz) can tomato sauce salt and pepper, to taste 1 tsp. oregano 1 large onion 4-6 Tbsp. vinegar, to taste Rinse and dry cauliflower head. It is important to make sure it is patted completely dry. Chop cauliflower into 2-inch sections and set aside. Beat egg whites until just before stiff peaks form. Dip cauliflower sections into egg whites and place into frying oil. Fry until golden brown on each side. Place fried cauliflowers into a new large skillet or pan. Place them close together. Pour can of tomato sauce over fried cauliflower. Chop onion into large slices and sprinkle into sauce. Sprinkle sauce with salt, pepper and oregano. Next pour the vinegar over the top. Cover and cook for 25-35 minutes, flipping cauliflower halfway though. Cook until a fork can easily be insisted into each cauliflower. We like to serve it over rice.

Cookies and Cream Popcorn

Cookies and Cream Popcorn 9 cups popped popcorn 20 Oreos, finely crushed 24 oz. White Vanilla Almond Bark Melt white vanilla almond bark according to package directions until completely melted and smooth consistency. Drizzle almond bark over popped popcorn. Sprinkle finely crushed oreo crumbs through out popcorn to evenly distribute. Let almond bark set up and dig in!

Pineapple Punch

Pineapple Punch 2 liters ginger ale or 7-up 1 (46 oz.) can Dole pineapple juice 1 quart vanilla ice cream, add up to a ½ gallon ad needed (2 quarts) 1 quart Pineapple sherbet, add up to a ½ gallon as needed (2 quarts) In a large punch bowl, combine ginger ale (or 7-up) and pineapple juice. Using an ice cream scoop, scoop pineapple sherbet and vanilla ice cream by rounded scoops into punch bowl.

Graham Cracker Toffee

Graham Cracker Toffee 16 graham cracker sheets 1/2 cup brown sugar 1 cup butter 1 cup chopped pecans 6 oz. milk or semi sweet chocolate chips Preheat oven to 350 degrees F. Line cookie sheet with foil and spray with cooking spray. Cover prepared cookie sheet with whole graham cracker sheets. In saucepan, bring brown sugar and butter to a boil over medium heat. Boil for four minutes stirring constantly. Pour over graham crackers and bake for 8 minutes at 350 degrees F. After baking, Immediately sprinkle chocolate chips over the top of graham cracker and let sit for about two minutes. Spread melted chocolate with a knife. Sprinkle nuts over the top. Let sit for about two hours and them cut and serve. Sometimes, if I am in a hurry, I will cool the cookies in the freezer for a quicker serve time.

Cranberry Orange Pound Cake

Cranberry Orange Pound Cake 1 cup butter 1 1/4 cups sugar 2 Tablespoons orange zest 3 eggs 1/2 teaspoon vanilla 3/4 cup buttermilk 2 1/2 cups fresh cranberries 2 1/2 cups flour 2 teaspoon baking powder 1 teaspoon salt ORANGE GLAZE 1 1/2 cup powdered sugar 1 Tablespoon orange juice 1 Tablespoon orange zest 1 Tablespoon milk 1/4 teaspoon vanilla Preheat oven to 350 degrees F. In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes. Add eggs one at a time and beat an addition minute per egg. Add vanilla and mix in. In a separate large bowl, mix and combine dry ingredients together. Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries. Grease and flour either 2 large bread pans or 3 small bread pans. Pour batter and bake at 350 degrees F for 55 to 60 min. Let loaves cool and pour glaze over them. ORANGE GLAZE Whisk glaze ingredients together until smooth.

BBQ Beef Pie Pockets

BBQ Beef Pie Pockets 1 1/2 lbs. ground beef 1 (18 oz.) bottle BBQ sauce, I love Sweet Baby Rays 1 cup shredded cheese, divided (I use Cheddar or Colby Jack and Monterey Blend) 1 box refrigerated Pillsbury Pie Crust Cook ground beef in a skillet until browned and cooked through. Drain out juices. Pour BBQ sauce into pan and stir until ground beef is evenly coated. Unroll both sheets of refrigerated pie crust dough. Cut each of the round pie crusts into quarters (or smaller if you want smaller sections) On one quarter of pie crust dough, put ¼ of ground BBQ beef (about ¾-1 cup.) Then sprinkle on ¼ cup shredded cheese over top of the beef. Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off. You can flute the pie crust edges for a prettier look. Repeat until you have 4 pie pockets (or more if you cut your pie crusts into smaller sections). Cut about three small slits on the tops of each pie pocket for breathing. Bake at 425 degrees F for 25 minutes or until tops are golden brown.

Kitchen Sink Trail Mix

Kitchen Sink Trail Mix 1 (18.75 oz.) bag Chex Mix Traditional Snack Mix 2 1/2 cups Bugles 2 1/2 cups Chocolate Chip Teddy Grahams 1 1/2 cups Pretzel M&Ms 1 cup licorice bits 1 1/2 cups Sweedish Fish 1 1/2 cups Gold Fish Crackers Combine all ingredients together into a large bowl and stir to evenly distribute ingredients.

Homemade Marinara Sauce

Homemade Marinara Sauce 1/4 cup olive oil 1 cup chopped onions 2 garlic cloves, minced 2 (14.5 ounce) cans stewed tomatoes 6 ounce can tomato paste 1 teaspoon oregano 1 Tablespoon basil 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup white wine In large sauce pan heat oil and add onions and garlic cook unil tender. Add stewed tomatoes, tomato paste, oregano, basil, salt, pepper and wine. Cook for 30 minutes on low. With a hand blender puree sauce well. And Enjoy

Cheesy Jalapeno Bacon Bread

Cheesy Jalapeno Bacon Bread 1 loaf french bread, sliced lengthwise 16 ounces cream cheese 1 Tablespoon minced garlic 1/2 cup cooked and chopped bacon 2 Jalapeños, thinly sliced 1 1/2 cups grated Mozzarella cheese Preheat oven to 375 degrees F. In a medium bowl, microwave cream cheese for 1½ minutes on high. Stir until smooth. Add garlic and bacon and stir until well combined. Spread mixture over bread and sprinkle top with cheese. Top bread with sliced jalapeños. Line a cookie sheet with foil and place bread on foil and bake for 15 minutes or until cheese is melted and bubbly.

Sweet Corn Jalapeño Bacon Spoon Bread

Sweet Corn Jalapeño Bacon Spoon Bread 8.5 ounce Jiffy corn Muffin Mix 14.75 can ounce cream style corn 15 ounce can whole kernel corn, drained 1/2 cup butter, melted 1 cup sour cream 3 eggs 1/2 teaspoon salt 1/2 cup sugar 1/4 cup flour 1/2 cup bacon 2 Tablespoons jalapenos, chopped Preheat oven to 375 F. Lightly grease 10 inch cast iron skillet. In a large mixing bowl combine, muffin mix, cream corn, whole kernel corn, melted butter, sour cream, eggs, salt, sugar, and flour and mix well. Stir in bacon and jalapeños. Pour into skillet and bake at 375 degrees F for 35-45 minutes, or until spoon bread is set.

Cookie Dough Fudge

Cookie Dough Fudge COOKIE DOUGH RECIPE 1/4 cup butter, softened 1/4 cup brown sugar 1/8 cup sugar 1 Tablespoon milk 1/2 teaspoon vanilla 1/2 cup flour 1/4 cup mini chocolate chips FUDGE 3/4 cup butter 2 cups sugar 1 cup brown sugar 2/3 cup evaporated milk 1 cup semi-Sweet Chocolate Chips 1 cup milk Chocolate Chips 7 ounces marshmallow fluff COOKIE DOUGH In small bowl beat butter, brown sugar, sugar, milk and vanilla. Add flour and mix. Add chocolate chips and mix. Roll into ½ inch balls and place in freezer. FUDGE Line a 9x13 pan with foil. Make sure to leave over-hanging edges with foil. Set aside. In a large sauce pan, over medium heat, melt butter, sugar, brown sugar and evaporated milk together, stirring constantly and bringing it to a full rolling boil. Reduce heat to low and continue to boil and stir constantly for 4-5 minutes. Remove sauce pan from heat and stir in Semi-Sweet Chocolate Chips and milk Chocolate Chips. Stir until melted and mixed in then add marshmallow cream and stir until smooth. Pour half of fudge into prepared pan and evenly spread to distribute. Distribute Cookie Dough balls evenly over the top of the fudge. Carefully spread remaining fudge over the tops of cookie dough until smooth and uniform. Refrigerate until fudge is completely set up and cooled. Once fudge is set, remove from fridge; carefully lift out the fudge with overhanging foil. Cut into 1-inch squares. Store in an airtight container.

Frozen Tropical Fruit Salad

Frozen Tropical Fruit Salad 10 ounces cream cheese, softened 1/3 cup mayo 3 Tablespoons powdered sugar 1 teaspoon coconut extract 1 cup heavy cream, whipped until stiff peaks form 3/4 cup coconut 1 1/2 cups pineapple chunks 1 1/2 cup sliced bananas 1 1/2 cups sliced strawberries Spray a 9x13 baking dish with cooking spray. In a large mixing bowl, beat cream cheese, mayo, coconut extract and powdered sugar until smooth. Fold in the whipped cream. Add coconut, pineapple, bananas and strawberries. Stir gently and pour into baking dish and cover. Place in the freezer for 24 hours before serving.

Easy Homemade Peach Crisp

Easy Homemade Peach Crisp 4 cups sliced peaches SAUCE 1 cup sugar 2 Tablespoons cornstarch 1 cup water 1 teaspoon vanilla CRUMBLE MIXTURE 1 cup brown sugar 1 cup flour 3/4 cup oatmeal 1/2 cup butter, melted SAUCE In a small saucepan, combine all sauce ingredients and bring to a boil. Stir until thickened. Remove from heat and add vanilla. CRUMBLE In a medium mixing bowl combine all the topping ingredients and mix well. PEACH CRISP Preheat oven to 350 degrees F. Spray 9x13 baking dish with cooking spray. Divide the crumble in half and place ½ of the crumble mixture on the bottom of the baking dish and press until evenly distributed to make a crust. Place sliced peaches over the crust. Pour sauce evenly over the peaches. Sprinkle remaining crumble mixture over the sauce. Bake at 350 degrees F for 35 to 45 minutes or until golden brown. Serve with ice cream.

Turtle Fudge

Turtle Fudge 14 oz caramel, I used Peter's caramel block but you can use Kraft caramels and prepare it with evaporated milk as directed on package. 1 Tablespoon evaporated milk 1 cup semi sweet chocolate chips 1 cup milk chocolate chips 1 cup sweetened condensed milk 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 cups chopped pecans Grease a 8x8 baking dish. Melt caramel and evaporated milk together in a microwave safe bowl, or according to package directions. Set aside. On stove top over medium heat, combine chocolate chips, sweetened conduced milk and salt. Heat until chocolate is melted stirring consistently. Stir in pecans and vanilla. Pour half of the fudge mixture in the pan. Pour the caramel over the fudge. Pour remaining half of fudge over the caramel, swirl gently with a knife. Cover and refrigerate until set.

Gooey Chocolate Peanut Butter Crunch Bars

Gooey Chocolate Peanut Butter Crunch Bars 3 cups Reese’s Peanut Butter Puff’s Cereal 3 cups Chocolate Cheerios Cereal 2 cups mini marshmallows 1 cup light brown sugar, packed 1 cup light corn syrup 1 cup creamy peanut butter 1 teaspoon pure vanilla extract 1 teaspoon kosher salt 1 cup white candy melts, melted (I use Ghirardelli) 1 cup chocolate candy melts, melted (I use Ghirardelli) Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray. Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn’t have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate. Let cool completely before cutting into squares. Serve room temperature.

Nutella Gooey Butter Cake

Nutella Gooey Butter Cake For the Cake 1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix 1 large Egg 1/2 cup butter, melted For Filling 8 oz cream cheese, softened 2 large eggs beaten 1 cup Nutella 1 teaspoon vanilla 2 cups powdered sugar Heat oven to 325° F and lightly grease 13x9-inch pan Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers. For Filling: Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Then slowly and powdered sugar and beat until smooth. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey) Dust with powdered sugar on top after cake has cooled. Notes This cake is even better the next day and can be prepared up to three days in advance. If you can not find the Duncan Hines Dark Chocolate Fudge Cake mix, any 18-1/4 ounce chocolate cake mix will do.

Tuesday, August 16, 2016

Razorback Layer Dip

Razorback Layer Dip 6 oz. cream cheese 12 oz. black beans 12 oz. Rotel 6 oz. cheddar cheese, shredded Preheat oven to 300 degrees. Press cream cheese firmly into the bottom of an oven safe dish. Mix the Rotel and black beans together with even parts and drain all juices. Spread evenly over the layer of cream cheese. Cover the Rotel and beans with shredded cheddar cheese. bake dish for 30 minutes or when all cheese is melted. Serve with tortilla chips.

Strawberry Wet Cake

Strawberry Wet Cake 1 box strawberry cake mix 1 3 oz. strawberry jello 2 16 oz. containers of sliced sweetened strawberries (I used frozen) 3/4 cup oil 4 eggs 2 8 oz packages cream cheese, softened 1 cup granulated sugar 1 cup powdered sugar 1 tsp vanilla Mix cake mix, jello, oil, and eggs. Beat for 2 minutes or until well combined. Stir in ¾ cup strawberries with juice and mix well. Pour batter into a greased 13 x 9 pan and bake at 350 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let cake cool completely. Make icing by beating together cream cheese, both sugars, and vanilla. Spread onto cooled cake. Top with remaining strawberries and juice. Cover and refrigerate overnight.

Country Farm Chicken Casserole

Country Farm Chicken Casserole 2 large chicken breasts 1 medium vidalia onion (Sweet) 5 slices bacon 2 large potatoes 1/2 cup canned mushroom (1 Cup Fresh) 1 (10 3/4 ounce) cream of chicken soup 3/4 cup chicken broth 1 tablespoon melted butter salt pepper garlic powder Preheat oven to 425 degrees. Cook the bacon; crumble and set aside; reserve bacon grease. Peel and cube the potatoes; fry potatoes in bacon grease. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease. Fry the mushrooms in the bacon grease. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). After the chicken is cooked, cut into cubes. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce. In an 8×8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. Bake for 30 minutes covered with foil. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.


BEEFY MEXICAN RICE SOUP 2 pounds ground beef 1/3 cup chopped onion 1 teaspoons minced garlic 3 Tablespoons taco seasoning 2 quarts beef stock 2 cups frozen corn 1 can (15.5 oz) black beans, rinsed and drained 1 can (14.5 oz) petite diced tomatoes, drained 1 cup tomato puree 2 teaspoons lime juice 2 teaspoons salt 1 teaspoon cilantro 1 cup whole grain rice In a large saucepan, brown the ground beef and onion. Drain. Add in the taco seasoning and mix together. Add the beef stock, corn, black beans, diced tomatoes, puree, lime juice, salt and rice. Bring this to a boil, then cover and simmer for 35-40 minutes until the rice is done. Serve with cheese, sour cream, and hot sauce, if desired!


HOT COCOA KRISPIES BITES 1 bag (10 ounces) Hot Cocoa 3 Musketeers candies 2 tablespoons milk 1 tablespoon hot cocoa powder 2 1/2 cups Cocoa Krispies cereal 3 tablespoons marshmallow bits 3 tablespoons mini chocolate chips 1/4 cup hot cocoa mix powder 1/4 cup powdered sugar Unwrap the 3 Musketeers candy bars and place them in a heavy bottomed saucepan. Turn the heat on to medium low. Add the milk and hot cocoa powder. Melt the candies, stirring constantly until they are smooth. Once the chocolate is melted, remove it from the heat. Stir in the Cocoa Krispies cereal and mix. Add in the marshmallow bits and mini chocolate chips and mix well. Drop by teaspoonfuls onto cookie sheets that have been lined with wax paper or parchment paper. Make about 40 mounds. With buttered fingers, roll the mounds into balls, then roll the balls in either powdered sugar or hot cocoa mix, whichever you desire! Store in an airtight container.


ALMOND JOY CHOCOLATE COCONUT TRUFFLES 15 oz package of Oreos 8 oz cream cheese, softened 6 Fun Size Mounds candy bars 1 cup shredded coconut 36 almonds 6 squares semi-sweet baking chocolate Extra shredded coconut, to garnish the tops of the truffles In a stand mixer or with a hand mixer, beat Oreos and cream cheese together for 2 minutes. Add in the Mounds candy bars and coconut. Beat until smooth. The type of Oreo cookies used (double stuff or brand type) can affect how thick the batter is. If it seems like the batter is too sticky, add some powdered sugar, a tablespoon at a time, until it thickens a bit. Be careful how much you add, however, since it will harden as it sits in the fridge. Refrigerate the truffle mixture for an hour so that it is easier to roll into balls. After refrigerating, take an almond and roll a scoop of Oreo mixture around it to form a 1 inch ball. Continue this until all of the Oreo mixture is used up. Place them on a baking sheet covered in wax paper and put them in the freezer to harden. This will make them easier to dip in chocolate! Melt the chocolate, either in double broiler or in the microwave. Dip the frozen truffle balls in the chocolate, covering completely. While the chocolate is still wet, garnish with some extra coconut flakes, if desired. Allow the chocolate on the truffles to harden completely.


NO BAKE NUTELLA FUDGE 2 cups Nutella hazelnut spread 1 stick butter, softened 1 3/4 cups powdered sugar 1/2 teaspoon vanilla extract 1 cup milk chocolate chips 1 tablespoon butter, softened Mix Nutella and butter together in a stand mixer. Beat until smooth and creamy. Add the sugar and vanilla. Beat on medium speed until the mixture is completely combined. The mixture will be very thick, but should be smooth. Line an 8x8 pan with wax paper. Press the Nutella mixture down evenly in the pan. Melt the chocolate chips in a microwave safe bowl very slowly*, about 30 seconds, then stir. Then continue to melt it in 15-20 second intervals, stirring in between until the chocolate is almost melted. Add the softened tablespoon of butter, mix and melt the chocolate an additional 10 seconds. The chocolate should be smooth. Spread the chocolate evenly over the Nutella mixture. Allow the fudge to set in the refrigerator for about 10 minutes. Remove the dish from the fridge. Pull up on the wax paper to remove the fudge from the pan. While the chocolate is still slightly soft, cut the bars**. Place the bars on a cookie sheet and slide them back into the fridge to continue to set for an additional 10 minutes. Store the bars in an airtight container.


CARROT WALNUT CAKE 2 eggs 3/4 cup corn oil 1 cup brown sugar 3/4 teaspoon vanilla 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon Dash of salt 1 1/2 cups all-purpose flour 1 1/2 cups grated carrots 1/2 cup chopped walnuts Powdered sugar, for sprinkling on top Preheat the oven to 350 degrees. In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well. Add the baking powder, baking soda, cinnamon and salt. Mix until combined. Mix in the flour, stirring until the flour is fully incorporated in. Fold in the carrots and walnuts. Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan. Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean. Once the cake has cooled, sprinkle powdered sugar on top and serve.


STRAWBERRY SHORTCAKE PANCAKES For the macerated strawberries: 3 cups quartered strawberries 1/4 cup white sugar For the streusel: 1/2 cup white sugar 1/2 cup all-purpose flour 3 tablespoons butter For the pancakes: 2 2/3 cups all-purpose flour 1/4 cup white sugar 2 tablespoons baking powder 1 1/2 teaspoons salt 1/3 cup canola oil 2 eggs 2 1/2 cups milk 1 cup chopped strawberries (very small pieces) Whipped cream, optional At least 6 hours before you plan to serve the pancakes, mix together the 3 cups of strawberries and 1/4 cup sugar in a bowl. Cover the bowl and refrigerate. As this mixture sits, it will create a syrup. For the streusel: In a small bowl, mix together the flour and sugar. Soften the butter just a bit. It should not be melted, but just barely softened. Cut this butter into the sugar/flour mixture until it creates coarse crumbs. Set aside. In a large bowl, Mix together the flour, sugar, baking powder and salt. Add the oil, eggs and milk. Whisk the ingredients until just combined. Do not overmix. Gently fold in the 1 cup of chopped strawberries. Heat a griddle to 300-325 degrees. Spray the griddle with cooking spray. Ladle the pancake batter onto the pan and let it cook for 1 minute. Sprinkle about 2 tablespoons of streusel on the top of each pancake while it is cooking. Once you see bubbles on top of the pancake, flip it and allow it to cook for an additional 2 minutes, or until the pancake is cooked through. Remove the pancakes to a plate and repeat until all of the batter is used. Serve with the macerated strawberries and whipped cream, if desired.

Pumpkin Snickerdoodle Muffins

Pumpkin Snickerdoodle Muffins 1 pkg Krustez cinnamon crumb cake mix 1 15 oz can pumpkin puree 1/8 cup water 1 tsp pumpkin spice 1/2 tsp ground nutmeg 1/4 cup cinnamon topping (from mix) Save remaining cinnamon topping to use on the top muffins Pre-heat oven to 350°. Whisk cake mix, pumpkin spice and nutmeg in a large bowl. Add in pumpkin, water, and cinnamon topping and stir until combined. Fill 12 cupcake liners 3/4 the way full with batter. Sprinkle 1-2 tsp of the cinnamon topping on top and press down lightly with the back of a spoon. Bake for 25 minutes or until a tooth pick comes clean. Remove from oven and allow to cool in pan for 2 minutes, then transfer to a cooling rack.


BUTTERY CRUSTED BAKED POTATOES Cracker crumbs give these buttery crusted baked potatoes and savory, lightly crisp coating. A great side dish for meat loaf, hamburgers or fried chicken. 6 red potatoes, washed and dried 6 tablespoons salted butter, melted 1 cup crushed butter crackers (round Ritz-style crackers) 1/2 teaspoon salt (optional) Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray. Cut the washed and dried red potatoes in half. Pour the melted butter in a bowl and place the crushed crackers in another bowl. Dunk the potato halves first in butter, then coat them in cracker crumbs. Place the potatoes cut side down on a baking sheet. Bake at 425 degrees for 30-40 minutes or until the potatoes are soft throughout.

Blocked Sinus Relief Home-made Remedies

Blocked Sinus Relief Home-made Remedies Nasal Irrigation The first thing to do when you suspect you have sinus infection is to dilute 1/4 teaspoon of salt in 1 cup of warm water and then draw this solution into an ear bulb syringe. Gently place the bulb into your nose and squeeze while breathing into get the salt water up into the nasal passages where it can help clean away the mucus and decrease swelling. Inflammation in the nasal passageway creates nasal pressure that can lead to headaches and prolonged infection. Ginger Compress Another natural remedy for sinus infection includes ginger. Get yourself an actual root of the ginger plant and use a cheese grater to slice about 1/4 cup of the root. Add the ginger to a pint of boiling water. Let it simmer for 15 minutes and then strain the results. Dip a washcloth into the pot until it is nice and damp and then cover your face to help with the nasal drainage and hopefully, the end of your sinus problems. Grape Seed Extract Grape seek extract contains very powerful antioxidant properties that can serve to reduce the inflammation of the sinus cavities and nasal passages. Take 50 milligrams of grape seed extract three times a day to speed up the process of healing when you have a sinus infection and to quickly reduce swelling and that lingering sinus headache. Diet Proper nutrition during a sinus infection involves more what you don't want to eat than what you do. Since sinus infections are all about the production of mucus and the drainage of same, avoid any kind of food or beverage that stimulates mucus production or inhibits drainage. This could include alcohol, milk, ice cream and foods high in sugar.

Fajita Seasoning Mix

Fajita Seasoning Mix 1 tablespoon cornstarch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sugar 3⁄4 teaspoon crushed chicken bouillon cube 1⁄2 teaspoon onion powder 1⁄4 teaspoon garlic powder 1⁄4 teaspoon cayenne pepper 1⁄4 teaspoon cumin Combine all ingredients in a small bowl. Use as needed in recipes calling for fajita seasoning.


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.

20 Minute Honey Garlic Shrimp

20 Minute Honey Garlic Shrimp 1/3 cup honey 1/4 cup soy sauce (I use reduced sodium) 1 Tablespoon minced garlic optional: 1 teaspoon minced fresh ginger 1 lb medium uncooked shrimp, peeled & deveined 2 teaspoons olive oil optional: chopped green onion for garnish Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.) Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until no longer pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Strawberry Popsicle

Strawberry Popsicle 1 cup mashed strawberry 1⁄2 cup water 3 -4 tablespoons sugar juice of half lime Mix everything. Pour them in Popsicle molds or in little cups. Freeze. Serve.

Peanut Butter Rice Crispy Treats

Peanut Butter Rice Crispy Treats 1 cup sugar 1 cup Karo syrup 1 1⁄2 cups peanut butter 5 cups Rice Krispies butter, for hands Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil. Place the rice crispies in a large bowl. Stir the mixture on to the top of the cereal, til all is covered. Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil, and always reverted to the hand spreading method). Place in fridge to cool. Cut in squares.

Monday, August 15, 2016

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.

Pineapple Pie

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

Caramel-Pecan Chocolate Dessert

Caramel-Pecan Chocolate Dessert 1 package (1 lb 3.8 oz) fudge brownie mix 1/4 cup water 1/2 cup vegetable oil 2 eggs 1 cup milk chocolate chips 1/2 cup whipping (heavy) cream 20 caramels (from 14-oz bag), unwrapped 1 egg, beaten 1 cup broken pecans 3/4 cup whipping (heavy) cream 2 tablespoons powdered sugar Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour. Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled. Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.


EVERYTHING RICE KRISPIES TREATS 5 cups Rice Krispies cereal (or something similar) 4 Tbsp (1/4 cup) unsalted butter 10.5 oz bag of marshmallows (10 oz bag will work, too) 1/2 cup creamy peanut butter (I use the creamy unsalted PB from Trader Joe’s with peanuts as only ingredient) 1 1/2 cups chocolate chips 3/4 c. shredded coconut, toasted Prepare your tray. Line a 9x13in pan with parchment paper. To help it stay in place, you can spray the pan lightly with non-stick cooking spray, then press the parchment on top. To toast the shredded coconut: Spread shredded coconut onto a parchment-lined baking sheet. In a preheated 350 degree oven, bake for about 8 minutes or until golden brown. Do not burn! Check after about 5 minutes and keep an eye on it. It can darken quickly. Measure out Rice Krispies into a bowl. If you’ve made Rice Krispies treats before, you know that having everything ready to go is helpful! On medium heat on stovetop, melt the butter is a large pot. Once the butter is melted, add marshmallows. Use a heat-resistant spatula to stir marshmallows frequently until completely melted, so it won’t stick to the bottom of the pot. When the marshmallows have formed a melted goo, add peanut butter to the mixture. Mix well until incorporated. Try to do this quickly. Turn off heat. Off the stovetop, add Rice Krispies cereal. With the spatula, carefully stir until marshmallow mixture and cereal are blended. It helps to scrape the marshmallow mixture from the bottom and fold it over the top of the cereal, repeating this motion. Assemble: Dump mixture into your prepared parchment-lined pan. Spread mixture, creating an even layer on the bottom of the pan. In a microwaveable bowl, microwave chocolate chips in 30 second intervals (stirring in between) until completely melted. It should take less than 2 minutes. Do not burn chocolate. Add melted chocolate on top of the Rice Krispies layer. Use spatula to even it out, so the Rice Krispie layer is completely covered. Sprinkle toasted coconut on top of the chocolate. Pop the pan into the refrigerator for about 20 minutes or until the chocolate is completely set and hardened. Eat: At this point, you’re pretty much done. The layered Rice Krispies treat should come out of the pan easily by gently lifting the parchment out of the pan. If you don’t want one giant Everything Rice Krispies Treat, then cut into pieces however you like.


PB FROSTED BROWNIES for the brownie: 2 c. sugar 1 c. flour 1 tsp baking soda 1 c. butter 2 eggs 1 c. water 1/3 c. cocoa 1/2 c. buttermilk 1 1/2 tsp vanilla for the icing: 1/4 c. butter, softened 1/4 c. reduced fat cream cheese, softened 1/4 c. reduced fat peanut butter 3 tbsp milk 2 c. confectioner’s sugar combine flour, sugar, baking soda and set aside In a medium saucepan combine butter, cocoa and water and bring to boiling while stirring constantly. Remove from heat. Add chocolate mixture to the flour mixture, beat on medium speed until combined. Add eggs, vanilla and buttermilk & beat for one minute (batter will be thin) Pour into greased 9 X 13 pan Bake at 350 for 30-35 minutes For the Icing Cream together first three ingredients and then gradually add sugar to desired consistency, The milk can be left out for a stiffer icing, or if the milk makes the icing too thin, additional sugar can be added. Spread on cooled brownies.

Peanut Butter Crunch Cake

Peanut Butter Crunch Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup peanut butter 1/2 cup brown sugar 1 cup water 3 eggs 1/4 cup vegetable oil 3/4 cup semi-sweet chocolate chips, divided 3/4 cup peanut butter chips, divided 1/2 cup chopped peanuts Add cake mix, peanut butter, and brown sugar to a mixing bowl. Beat on low speed until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened. Beat on high speed for 2 minutes. Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine. Pour batter into a greased 13 x 9 inch baking dish. Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter. Bake at 350 degrees for 40-45 minutes or until a pick comes out clean. Cool completely.

Pineapple & Cream Cheese Upside Down Cake

Pineapple & Cream Cheese Upside Down Cake 1/4 c butter, melted 1/2 c packed brown sugar 1 can(s) (20 oz) dole pineapple slices,drained 8 marachino cherries 1 pkg (9 oz) yellow cake mix 2 pkg (8 oz each) cream cheese, softened 1 pkg (3.0 oz) lemon gelatin 2 eggs Preheat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Note: If using a regular sized cake mix, use a larger spring form pan, and increase the baking time, at least by 15 minutes. ( I used a regular mix and a 9.5 inch pan ). Keep checking it with a wooden pick in the center till comes out clean.Stir together melted butter and brown sugar in pan. Place 8 pineapple slices in sugar mixture. Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan. Prepare cake mix according to the package directions. Pour half cake batter evenly over pineapple. Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth. Spread cream cheese mixture gently over cake mix. Pour remaining cake mix over cheese cake in pan. I wrapped the pan in foil, as it was leaking a bit after 10 minutes of baking. Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and turn out onto serving platter.