Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Wednesday, November 30, 2016

Slow Cooker Pepper Steak

Slow Cooker Pepper Steak 2 pounds of beef sirloin cut into 2 inch strips. Garlic powder. 3 Tb of vegetable oil. 1 cube of beef bouillon. 1/3 cup of hot water. 1 Tb of cornstarch. 1/2 cup of chopped onion. 2 large roughly chopped green bell peppers. 1 (14.5 ounce) can of stewed tomatoes with juice. 3 Tb of soy sauce. 1 tsp of white sugar. 1 tsp of salt. Heat the vegetable oil in a large skillet over medium heat and brown the strips after seasoning them with garlic powder to taste. Once browned, place the strips in a slow cooker. In a large bowl, mix together the bouillon cube with hot water to dissolve then add the cornstarch and stir to dissolve. Pour the mixture over the meet in the crockpot, add in the onion, green peppers, stewed tomatoes, soy sauce, sugar and salt and stir to combine. Cook for 3 to 4 hours on high or 6 to 8 hours on low. Enjoy! Simple, easy and delicious! The best part about this pepper steak is the slow cooking, everything tastes better when cooked on low right! I served this with some rice and a vegetable salad, it was perfect.


EASY STICKY CHICKEN 3 -5 pounds bone in chicken with skin (folks usually use legs and/or thighs) 1 cup ketchup 1 cup honey 1 cup brown sugar 1/2 cup low sodium soy sauce 1/2 teaspoon garlic powder Preheat oven to 350. In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat. Bring it just to a boil while stirring. Remove from heat. Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat. Place in oven, uncovered, turning chicken after 45 minutes.continue baking another 30minutes Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.


HASH BROWN CHICKEN JALAPEÑO CASSEROLE 2 cooked chicken breasts, shredded 2 Jalapeños, cut into rondelle 1⅓ cups sweet corn 1 cup ricotta cheese 1 cup heavy cream 16 ounces mozzarella cheese, shredded 2 packages Hungry Jack Cheesy Hashbrowns salt and pepper Preheat oven to 400F. Choose a cooking method for the chicken, it can either be grilled, boiled for 10 minutes, or cooked in the slow cooker. Leftover pulled chicken can also be used. Mine was slow cooked and shredded, a rotisserie chicken can also be used. Shred the chicken and add it to the bottom of a 9x9 inches baking dish. Top with 1 cup of sweet corn and the 2 jalapeños cut into rondelles. If you want to reduce the spiciness of this dish, remove the seeds from the peppers. In a medium sauce pan, over medium heat combine ricotta cheese, heavy cream and 8 ounces of shredded mozzarella cheese. Stir until the cheese is melted and the mixture is smooth and combined, about 4-5 minutes. Add salt and pepper to taste. Pour the mixture over the chicken. Top with ⅓ cup of sweet corn and 8 ounces of shredded mozzarella cheese. Cook hash browns per package direction and add them as the final top layer. Bake for 20 - 25 mins at 400F and broil for 2 minutes. Remove from oven, let the casserole stand at room temperature for 10-15 minutes, top with extra jalapeños (optional) and serve.


EGGNOG BREAD 2 eggs, beaten 1 cup eggnog 2 teaspoons rum flavored extract 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup butter, softened 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans. Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

Chicken Parmesan Casserole

Chicken Parmesan Casserole 1 1/4 cups Italian breadcrumbs 1/2 cup panko breadcrumbs 1/4 cup dried mashed potato flakes 4 large chicken breasts cut into large bite size pieces Salt & Pepper 2 eggs 1/4 cup milk 2 tablespoons butter 2 tablespoons olive oil 2 1/2 cups marinara 1 cup mozzarella 1/4 cup parmesan 1/4 cup provelone Pasta (optional) Preheat oven to 350 degrees. Combine both breadcrumbs and potato flakes in a large plastic ziploc bag. Salt & pepper chicken pieces. Whisk eggs and milk together. Dunk chicken pieces in egg mixture. Move chicken pieces to ziploc bag and shake to coat. Heat oil and butter in large saucepan over medium heat. Brown chicken pieces on all sides and transfer to casserole dish sprayed with nonstick cooking spray. Top with marinara sauce. Add mozzarella, parmesan and provelone. Bake for 25 minutes or until lightly browned on top. Serve over pasta.

Ecstasy Cake

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

Hamburger steaks with onion gravy

Hamburger steaks with onion gravy 1 lb. ground beef 1 egg 1/3 cup bread crumbs 1/2 tsp. black pepper 1 tsp. salt 1/2 tsp. onion powder 1 clove garlic minced 1 tsp. Worcestershire sauce 1 tbsp. oil 1 1/2 cup thinly sliced onion 2 tbsp. all-purpose flour 1 cup beef broth 1/2 tsp. salt In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoe

Fudge brownie pie

Fudge brownie pie 3/4 cup flour 1 cup of regular sugar 1/4 cup unsweetened cocoa powder, sifted 1 teaspoon baking powder 1/4 tsp salt 4 ounces butter, melted 2 large eggs, beaten 2 teaspoons vanilla 1/2 cup chopped toasted pecans 2 handfuls of mini marshmallows For the frosting: 2 ounces butter, melted (1/4 cup) 1 ounce cocoa powder, sifted (1/4 cup) 2 ounces evaporated milk (1/4 cup) 1 cup powdered sugar, sifted (8 ounces) Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

No-Bake Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna Nilla Wafers 8 oz cream cheese white sugar (1/3 cup) 8 oz tub of cool whip 1/2 cup cherry preserves 1 can of cherry pie filling Line a loaf pan or small dish with nilla wafers. Beat the cream cheese and sugar until smooth and then mix in the cool whip. Spread half the cheesecake mix on top of nilla wafers. Stir the cherry preserves to loosen it and measure out 1/2 cup. Gently spread cherry preserves on top of the cheesecake mixture. Then add another layer of nilla wafers and then the rest of the cheesecake mixture. Lastly, add the can of cherry pie filling on top and spread evenly. Refrigerate overnight. When you are ready to serve you may add some more nilla wafers, nilla wafer crumbles or cool whip on top.


CRANBERRY ORANGE CAKE 1 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sour cream 1 cup sugar 3 large eggs zest of one orange – about 1 tablespoon juice of an orange 1/2 cup butter 2 tablespoons sugar 1 1/2 cups fresh cranberries For the Icing: 1 cup powdered sugar 2 – 3 tablespoons water, milk or orange juice Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside. Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated. Add the orange juice and zest. Add the sour cream. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries. Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake. Notes: I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan. The flour amount is correct. This makes a delicious cake with a tart cranberry cake. Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake. If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.

Soft Caramel for Popcorn

Soft Caramel for Popcorn 1 c brown sugar 1 stick butter 1 c karo syrup 1 can condensed milk Heat until mixed the pour over popcorn

Coconut Pecan Praline Cookies

Coconut Pecan Praline Cookies 2 cups pecans 2 cups sweetened shredded coconut 1 1/2 cups sugar 1 cup brown sugar 1/2 cup evaporated milk In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth. Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool. Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie “dough” onto wax paper-lined baking sheets. Let set completely (freezing if necessary), then enjoy!

Easy Mexican Casserole

Easy Mexican Casserole 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Chicken Roll Ups

Chicken Roll Ups 1 pkg cream cheese (8oz) 1 pkg crescent rolls (6 ct) (note, you can also use TWO packages of regular sized crescents) 2 shredded, cooked chicken breasts 1.5 C grated chedder cheese 1 C grated Monterey Jack 1/4 t salt 1/4 t pepper bread crumbs 1/4 stick melted butter Combine chicken, cheeses, salt and pepper. Spoon onto crescents. Roll them up making sure they are sealed around the chicken mixture. Brush tops with butter and sprinkle with bread crumbs. Bake at 350 for 20-25 minutes. To reheat, just place in a 325 degree oven for 15 minutes.

Tuesday, November 29, 2016

Cream Cheese Cookies

Cream Cheese Cookies Makes about 48 cookies 3 oz. Cream Cheese 1/2 cup shortening (you can also substitute butter in the same amount, but I've always used shortening.) 1/2 cup sugar 1 egg yolk 1 cup sifted flour 1/4 tsp. kosher salt 1/2 tsp.vanilla colored sprinkling sugar Preheat oven to 350 degrees F. In a mixer, cream together cream cheese and shortening. Add sugar, egg yolk, flour, salt, and vanilla and thoroughly combine. Drop by level teaspoons onto cookie sheet. Sprinkle with colored sugars to decorate before placing into the oven. Bake for 13-15 minutes or until edges are lightly golden.

Chicken Tortilla Soup

Chicken Tortilla Soup 4 cans of corn 2 cans of chicken 1 tbsp. of olive oil 2 tsp. chili powder 1/2 cup diced onions 4 cups of water 2 tbsp. of chicken base 1 can of stewed tomatoes or salsa Garnish shredded cheese tortilla chips I put in a medium skillet the olive oil , onions and chili powder until the onions are tender. The I added everything else and covered on Medium until it boiled then reduced heat and simmered it for 15 minutes. I put in a bowl and sprinkled shredded cheese and crushed tortilla chips. You can serve with bread if you want.


CHICKEN JALAPEÑO POPPER SOUP 1 bag stir fry veggies 1 bag of great northern beans 16 oz 1 can rotel (tomatoes and green chilies) 1 can diced tomatoes with onion celery and bell pepper 1 Jalapeño pepper 1 Tbs. fresh minced garlic 2 Tsp. chili powder 1 Tsp. Cumin 1 Tsp. Oregano crushed red pepper to taste 32 oz box of all natural chicken broth 1 package of cream cheese 8 oz. 1 package of turkey bacon 5 oz. 1 whole bell pepper some extra frozen peas (about 1 cans worth) chicken amount to taste Pre-cook the chicken and bacon before adding them to the rest of the ingredients. Let it get hot before adding in the cream cheese. otherwise you put it all in the crockpot and let cook for 6-8 hrs or until all ingredients are thoroughly cooked.


CHRISTMAS SLUSH PUNCH 2 1/2 cups white sugar 6 cups water 2 (3 ounce) packages strawberry flavored Jell-O(R) mix 1 (46 fluid ounce) can pineapple juice 2/3 cup lemon juice 1 quart orange juice 2 (2 liter) bottles lemon-lime flavored carbonated beverage Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.


OLD FASHIONED GINGERBREAD CAKE 1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Monday, November 28, 2016

Crab Bombs

Crab Bombs 1 lb. Crabmeat 1 Egg, beaten 1 cup Ritz Crackers, crushed 1 tsp. Yellow Mustard 2 tbsp. Fresh Lemon Juice 2 tbsp. Fresh Parsley, chopped 1 tsp. Old Bay Seasoning 1 tbsp. Worcestershire Sauce Place crabmeat 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 crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.


JALAPENO POPPER MEATBALLS 1 pound ground beef 1/2 white onion, minced 1 to 2 jalapenos, minced 3/4 cup plain bread crumbs 1/2 cup finely shredded cheese 1/3 cup milk 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon dried basil 4 ounces cream cheese Preheat oven to 400 degrees. Lightly spray a 9x13 pan or four sided baking sheet with nonstick cooking spray. In a medium-size mixing bowl, combine ground beef, onion, jalapenos, bread crumbs, cheddar cheese, milk, Worcestershire sauce, basil, and salt. Mix thoroughly until ingredients are evenly distributed. Shape into 20 roughly shaped meatballs. Divide the cream cheese into 20 tablespoon-sized pieces, one for each meatball. Working one at a time, take a meatball and flatten it in the palm of your hand. Place a piece of cream cheese in the center and wrap the meatball around the cheese, sealing it inside the middle. Place the fully shaped meatballs into the prepared baking pan. Cook in the preheated oven for 25-30 minutes. Serve hot.

Sunday, November 27, 2016

Peanut Butter Pretzel Caramel Popcorn

Peanut Butter Pretzel Caramel Popcorn 8 cups plain popcorn (about 1/3 cup popcorn kernels) 2 cups pretzels 1/2 cup honey 1/3 cup granulated sugar 1/2 cup creamy peanut butter 1/2 teaspoon vanilla extract Salt, to taste 1 1/2 cups Pretzel Bites Place the popped popcorn and pretzels in a large bowl and set aside. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla extract. Immediately pour the peanut butter caramel over the popcorn and pretzels. Gently stir until well coated. Season with salt, to taste. Stir in HELLO Pretzel Bites. Serve! Note-We used air-popped popcorn, but you can use microwave popcorn or stove top popcorn.

Crunchy Pecan Banana French Toast

Crunchy Pecan Banana French Toast 6 eggs 2 Tbsp Milk 1 tsp vanilla extract 1 c. corn flake cereal, crushed 1 c. pecans, crushed 8 slices thick, hearty bread 3 Tbsp butter 2 bananas Maple Syrup n a shallow bowl whisk together eggs, milk and vanilla. In another shallow bowl mix together corn flakes and pecans. Melt butter in a large skillet over low heat. Dip bread first into egg mixture then coat with cereal mixture. Place in skillet and cook until golden brown on each side. Top with bananas and maple syrup

Cheesy Chicken Stuffing Casserole

Cheesy Chicken Stuffing Casserole 1 (10.75 oz) can cream of chicken soup 1/2 c. milk 1 (8 oz) package Mozzarella cheese slices 2 c. dry stuffing mix 1/2 c. butter, melted 1 lb boneless, skinless chicken breasts Preheat oven to 350 degrees. In a medium sized mixing bowl mix together milk and cream of chicken soup. Place chicken breasts in a 8x8 inch glass baking dish. Pour chicken soup mixture over chicken breasts. Layer cheese on top and then sprinkle stuffing over the cheese. Pour butter over the stuffing. Bake for 1 hour or until chicken is cooked through and stuffing is golden brown.

Salted Caramel Corn

Salted Caramel Corn 3 quarts plain popped popcorn (about ½ cup unpopped kernels) 1/2 cup light corn syrup 1 cup brown sugar 1/2 cup butter (1 stick) 1/2 teaspoon baking soda 1/2 tablespoon kosher salt Preheat oven to 200 degrees F. In a sauce pan, combine corn syrup, brown sugar, and butter. Heat over medium-high heat, stirring occasionally until butter is melted. Once, mixture has reached the boiling point, allow to boil for 5 minutes without stirring. Remove from heat and stir in baking soda. With the popcorn in a very large bowl, drizzle hot caramel over the popcorn. Carefully stir to coat. Arrange popcorn onto two large greased baking sheets and bake for 1 hour, stirring every 15 minutes. After an hour, remove from oven and sprinkle with kosher salt.

Fajita Chicken Casserole

Fajita Chicken Casserole 4 cups shredded cooked chicken (about 3 large breasts) 2 cups instant rice 1 (10.5-Ounce) can cream of chicken soup 1 cup sour cream 1 cup frozen diced onion and bell pepper blend 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), drained 1 1/2 cups chicken broth 1 (1.12-Ounce) packet fajita seasoning ( I prefer McCormick) 1 (8-ounce) (2 cups) shredded Mexican blend cheese Lightly spray a 9x13" casserole dish with nonstick cooking spray. In a large bowl, combine the chicken, uncooked rice, cream of chicken soup, sour cream, frozen onion and bell pepper, drained tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix until well combined. Pour the mixture into the prepared dish and spread it evenly. Place the dish in the oven cook for 15 minutes @ 350. Remove from the oven the oven with 2 minutes remaining and add the remaining cheese, finish cooking.

Buffalo Chicken Dip

Buffalo Chicken Dip 2 (12.5-ounce) cans white meat chicken, drained 1 (8-ounce) package cream cheese, softened 1 cup shredded mozzarella cheese 3/4 cup prepared ranch dressing, divided (or blue cheese dressing) 1/4 cup buffalo wing sauce Preheat the oven to 350° F and lightly grease a small baking dish (about 2 quarts). Combine the chicken, cream cheese, mozzarella cheese, and ½ cup of the ranch dressing in a medium sized bowl. Spread mixture into the the prepared dish and drizzle with the remaining ¼ cup of ranch dressing. Drizzle buffalo sauce over top adding more or less to suit your taste. Bake for 20 to 30 minutes or until the dip is bubbly around the edges. Serve alongside celery sticks, corn chips, pita chips, or crackers.

Crock Pot Salibury Meatballs

Crock Pot Salibury Meatballs 2-3 pounds fully cooked frozen meatballs 1- 2 cans (10 ounces) cream of mushroom** 1 cup milk 2 tablespoons Worcestershire 1-2 teaspoons black pepper* 1 onion, sliced In small bowl, stir together the cream soup, milk, black pepper, and Worcestershire sauce. Place meatballs in a 4-6 quart slow cooker. Pour sauce over all and top with onions. Cook on low, 7-8 hours or high, 3-4, stirring at least once to help the onions cook.

Strawberry Bread

Strawberry Bread Serves: 2 loaves 3 cups all-purpose flour 1 teaspoon salt 2 cups sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup chopped pecans 1 (15-ounce) container frozen sliced strawberries, thawed 1 cup vegetable oil 3 eggs, lightly beaten Preheat the oven to 350°. Lightly grease two light-colored loaf pans with non-stick cooking spray. In a large bowl, whisk together the flour, salt, sugar, baking soda, and cinnamon until combined. Stir in the pecans, strawberries, oil, and eggs. Mix until just combined. Pour into the loaf pans and bake 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.

Slow Cooker Beef Tips and Rice

Slow Cooker Beef Tips and Rice 2 pounds beef stew meat 1 (10.75-ounce) can cream of mushroom soup 1 (1.61-ounce) packet brown gravy mix (see note) 1 beef bullion cube 1 cup water 1 small onion, chopped Combine the ingredients in the bowl of a 4-quart slow cooker and mix to combine. Cook covered on low for 7 to 8 hours. Serve over hot white rice. Notes If you can't find the larger packet of brown gravy mix (one that makes 2 cups of gravy) then you can use two smaller packets.

Grits and Sausage Casserole

Grits and Sausage Casserole 1 lb ground pork sausage 4 1/4 cups water 2 teaspoons salt 1 cup quick-cooking grits 1 cup shredded sharp Cheddar cheese 4 oz cream cheese, cut into small cubes 1/4 teaspoon black pepper Preheat the oven to 350° and lightly spray a 2-quart baking dish with non-stick cooking spray. Cook the pork sausage in a medium skillet over medium-high heat until no longer pink. Drain the grease away and set aside. Heat the water in a medium saucepan to boiling. Stir in the salt and whisk in the grits. Stir briskly to prevent clumping. Reduce the heat to low and simmer for 10 to 12 minutes, or until tender, stirring occasionally. Add the drained sausage (reserving about ¼ cup for the topping), cheddar, and cream cheese and pepper into the grits. Stir well and pour into the greased baking dish. Sprinkle the remaining sausage on top and bake for 25 to 30 minutes.

Praline Crunch

Praline Crunch 10 cups 8 cups Crispix cereal 2 cup pecan halves 1/2 cup brown sugar, packed 1/2 cup corn syrup Coupons 1/2 cup butter 1 tsp vanilla extract 1/2 tsp baking soda Preheat oven to 250ºF. In a large bowl, combine cereal and pecans. In a medium saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly. Pour cereal mixture into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces.

Bacon Ranch Potato Salad

Bacon Ranch Potato Salad 3 lbs small red potatoes salt 1/2 cup mayo 1/2 cup sour cream 1 (1-ounce) packet ranch salad dressing mix 4 green onions, sliced thin 4 strips bacon, cooked and crumbled (about ⅓ cup crumbled) Wash and cut potatoes into about 1-inch chunks. Place the potatoes in a large pot with just enough water to cover them. Add enough salt to make the water taste like ocean water. Place over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook about 15 minutes, or until the potatoes are tender when pierced with a knife, but not mushy. Meanwhile, make the dressing by combining the mayo, sour cream, and ranch dressing mix. Once the potatoes are cooked through, drain them well. If you like your potato salad cold, spread the potatoes on a baking sheet and and chill them in the refrigerator. (If you find that you may have cooked them too long, this also helps firm them up so when you toss them with the dressing, they won't all fall apart.) Combine the potatoes, dressing, green onions, and bacon in a large bowl and toss to coat. Serve immediately or refrigerate until served.

Slow Cooker Meatballs

Slow Cooker Meatballs Serves: About 12 meatballs 2 (24-ounce) jars spaghetti sauce 1 1/2 pounds ground beef 1 egg, lightly beaten 1/2 teaspoon garlic powder 1 teaspoon onion powder 1/2 cup seasoned bread crumbs 1/2 teaspoon salt 1/4 teaspoon black pepper Lightly spray the crock of a slow cooker with nonstick cooking spray. Pour one jar of the sauce in the slow cooker. In a large bowl, combine the ground beef, egg, garlic powder, onion powder, bread crumbs, salt and black pepper. (I like to use a fork for this. It gets everything blended without overworking the mixture.) Scoop about ¼ cup of the meat mixture and roll it into a ball. Place the meatball into the slow cooker on top of the sauce and repeat until all of the meat mixture has been formed into balls. Top with the other jar of sauce and cook covered on low for about 5 hours.

Chicken Lombardy

Chicken Lombardy 8 oz package of sliced fresh mushrooms. 2 Tbs of melted butter. 6 skinned and boned chicken breasts. 1/2 cup of all purpose flour. 1/3 cup of butter. 1/2 cup of chicken broth. 1/2 tsp of salt. 1/8 tsp of pepper. 1/2 cup of shredded mozzarella cheese. 1/2 cup of parmesan cheese. 2 chopped green onions. In a large nonstick skillet, melt 2 Tbs of butter over medium high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly. Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten to ⅛ inch thickness. Coat the chicken in the flour and cook for 3 to 4 minutes per side in 1 or 2 Tbs of butter over medium heat in a nonstick large skillet. Remove the chicken from the skillet and leave the drippings in the skillet. Sprinkle the mushrooms over the chicken. In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 minutes stirring occasionally. Season with salt and pepper and pour the sauce over the chicken. In a bowl, mix together the cheeses and onions and sprinkle over the chicken. In a preheated oven to 450°, bake the chicken for 12 to 14 minutes.

Saturday, November 26, 2016

Chicken Alfredo Biscuit Bake

Chicken Alfredo Biscuit Bake 3 large cooked and shredded boneless chicken breasts. 1 (12 oz) can of flaky canned biscuits. 1 jar of Alfredo sauce. 2 cups of shredded mozzarella cheese. 1 tsp of garlic powder. 1 tsp of Italian seasoning plus more for the top. Preheat the oven to 375° and lightly grease a casserole dish. In a large bowl, pour the alfredo sauce and mix in garlic powder and 1 tsp of italian seasoning. Cut the biscuits into 6 pieces each and fold into the sauce. Mix in the chicken and 1 cup of the cheese. Toss well to coat. Pour the mixture in the casserole and top with 1 cup of cheese and drizzle some italian seasoning. Bake for 30 minutes. Enjoy! Simple, easy and creamy! You won’t believe how good the alfredo sauce goes with the chicken. With some biscuits and extra cheese, it’s irresistible!

Nilla Wafer Pear Crumble

Nilla Wafer Pear Crumble You’ll Need (for the pear): 2 large cans of drained and sliced pears. ¼ cup of sugar. 2 tbsps of flour. 2 tsps of vanilla. ½ tsp of ground ginger. You’ll Need (for the topping): ⅓ cup of flour. ¼ cup of brown sugar. ¼ cup of cold butter. 12 crushed nilla wafer cookies. How to: Mix together the pears, ¼ cup of sugar, 2 tbsps of flour, vanilla and ginger until well combined then spread the mixture in an 8×8 baking dish. Mix together the flour and brown sugar in a medium bowl and cut in the butter and blend to crumble. Fold in the crushed nilla wafers and mix to combine. Top the pears mixture with the wafers mixture and bake for 35 minutes in a preheated oven to 375°. Simple, easy and delicious! I served this amazing nilla wafer pear crumble with vanilla ice cream, you can also serve it with a little of heavy cream poured over it.

The greatest Queso Ever

The greatest Queso Ever 1 block (32 oz) of velveeta cheese. 1 package (8 oz) of cream cheese. 1 can (10 oz) of rotel. 1 can (10.75 oz) cream of mushroom soup. 1 pound of ground beef or sausage. In a pan, brown the ground beef over medium heat. In a crock pot, pour the cream cheese and add in the velveeta cheese after you cut it into cubes. Mix in the rotel and the cream of mushroom soup and stir until well combined. On low setting, cook the ingredients for an hour. Add the meat halfway through cooking. Stir occasionally.

30 Minutes Chicken Cordon Bleu Casserole

30 Minutes Chicken Cordon Bleu Casserole 1 (12 oz) package of bowtie pasta. 1 cup of chicken broth. 2 cups of half and half. 2 cans cream of chicken soup. 1 tsp of dijon mustard. ¼ tsp of onion powder. Salt and pepper. 3 tbsps of sour cream. 2 cups of cooked and cubed chicken. 2 cups of chopped ham. 1-2 cups of shredded swiss cheese. 1 cup of Italian panko bread crumbs. First, cook the pasta according to the package instructions and set aside. Mix together the chicken broth, half and half, cream of chicken soups, mustard, onion powder, salt and pepper in a large skillet and simmer for 4 to 5 minutes. Mix in the sour cream, chicken, ham and the pasta. Toss to well combine then pour the mixture in a 9×13 baking dish. Drizzle the swiss cheese on top with the bread crumbs. In a preheated oven to 400°, bake for 20 minutes et Voila! Simple, easy and super delicious! I love cordon bleu, and this casserole makes me love it even more. It’s amazing what you can do in 30 minutes!

Baked Lemon Garlic Tilapia

Baked Lemon Garlic Tilapia 3-6 tilapia filets. 6-8 crushed and diced large cloves of garlic. 2 ½ tbsps of butter (4 tbsps if no cooking spray). 4 tbsps of fresh lemon juice. 3 tsps of fresh or dried parsley. 1 tsp of fresh or dried oregano. Salt and pepper. Cooking spray. In a saucepan over low heat, melt 2 ½ tbsps of butter, sauté the garlic for 1 minute. Add in 3 tbsps of lemon juice, the parsley, oregano, salt and pepper and mix together then turn off the heat. If you have cooking spray, spray lightly the baking dish, if not, use 1 ½ tbsps of butter. Pour 1 tbsp of lemon juice in the dish then place the fish on top and season with herbs, salt and pepper. Pour the lemon mixture over the fish and sprinkle some parsley for garnish. Bake in a preheated oven to 400° until the fish is cooked through. Enjoy!

Pecan Balls

Pecan Balls 2 sticks of margarine. 4 tbsps of sugar. 2 cups of chopped pecans. 2 cups of flour. 2 tsps of vanilla. In a bowl, mix all of the ingredients using your hand and roll into balls. In a preheated oven to 350°, bake for 25 to 30 minutes. Once lightly browned, roll in the powdered sugar while still hot, and again when cooled. Easy,and sweet! I personally LOVE a lot of powdered sugar. Try it yourselves and let me know what you think.

The Most Fudgy Brownies Ever

The Most Fudgy Brownies Ever 1/2 cup butter softened 4 oz cream cheese 1/2 cup Nutella 3 cup powdered sugar 1 teaspoon vanilla extract 4 oz chocolate melted 1/4 cup cocoa 4 eggs (beaten) 1/2 teaspoon baking powder 2 cup milk Grease the 10x10 inch pan and line it with the baking paper Preheat the oven at 350 degrees F. Lightly beat the eggs and set aside Melt the chocolate and set aside In the bowl beat well cream cheese, butter, Nutella and gradually add sugar and continue mixing until it’s fluffy. Add vanilla, cocoa and melted chocolate, baking powder and salt and mix well. Add beaten eggs and mix on low speed. When it’s well incorporated add the milk and whisk well. Spread the batter in the prepared pan (the batter will be very runny) Bake for about 35-40 minutes. Let it cool completely, than chill them in the refrigerator for a few hours, cut and serve.

Tropical Cheesecake Fruit Salad

Tropical Cheesecake Fruit Salad 8 oz. cream cheese-softened 1/2 cup sugar 8 oz. cool whip-thawed 1/2 teaspoon vanilla 6 cups chopped fruit (I used crushed canned pineapple, kiwi, bananas, maraschino cherries and mango) 1/4 cup shredded coconut (divided) 2 Tbsp. toasted flaked coconut +1 Tbsp. shredded coconut to sprinkle on top before serving Beat together softened cream cheese with sugar and vanilla until light and smooth. Stir in thawed Cool Whip (or whipped cream) and shredded coconut . In a large bowl place crushed pineapple(drained), diced mango and kiwi, sliced bananas and maraschino cherries(drained). Add cream cheese mixture and gently fold in. Before serving sprinkled with toasted flaked coconut and 1 tbsp. shredded coconut. Serve immediately or place in the fridge to chill.

Cranberry Pistachio White Chocolate Truffles

Cranberry Pistachio White Chocolate Truffles 11 oz. white chocolate - chopped into small pieces 5 Tablespoon unsalted butter 3 Tablespoon heavy cream pinch of salt 1 teaspoon orange or vanilla extract (optional) 1/3 cup finely chopped dried cranberries 1/3 cup finely chopped toasted pistachio 1/3 cup powdered sugar In a small sauce pan over low-medium heat melt butter, add heavy cream and stir just to combine, then stir in salt (and orange or vanilla extract if desired) and set aside. Over a double boiler melt finely chopped white chocolate, stirring casually until smooth and completely melted. DO NOT over heat the chocolate!!! It takes some time to melt completely, but do not heat above 105 F or the chocolate will separate and be unusable (if touched with finger, it will feel about the same temperature as your body) Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. NOTES!!!Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them. Stir in finely chopped cranberries and pistachio and let it sit at room temperature for an hour, cover with a plastic wrap pressed on the top of the mixture so a film does not form. Then refrigerate for 2-3 hours (until firm). With a small spoon or a melon baler scoop out the mixture and roll into an inch balls. It might stick to your hands so clean your hands with a paper towel after rolling each ball. Roll each truffle into powdered sugar to coat them well. Store in the fridge in airtight container up to 1 week or freeze for longer storage.

Texas Sheet Cake Cookies

Texas Sheet Cake Cookies For the Cookies: 1/2 cup unsalted butter (softened at room temperature) 1/3 cup granulated sugar 1 egg 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon salt 1 1/3 cup flour 1/2 cup semi-sweet chocolate chips (or 3.01 oz semi sweet baking chocolate) -melted For the Icing: 1/2 cup unsalted butter 2 Tablespoon cocoa powder 3 Tablespoon milk 1 teaspoon vanilla 2 1/2 cups powdered sugar Cookies Preheat oven to 350°F Line baking sheet with parchment paper and set aside. Beat butter and sugar until light and fluffy. Add in egg and vanilla and mix until well combined, mix in salt and baking powder. Gradually add in flour while mixing on low speed (dough should be thick) Mix in melted chocolate. Drop about Tablespoon size mound of a dough onto baking sheet. Bake about 8 minutes ( do not overbake them, the cookies should just appear set, but to stay soft on the inside). Transfer to a wire rack to cool. Icing Combine butter, cocoa powder, milk and vanilla in a medium sauce pan over medium heat, whisk until melted and combine, take from the heat and whisk in powdered sugar, pour over the cookies and cool completely.

Chocolate Chip Shortbread Cookies With Peanut Butter

Chocolate Chip Shortbread Cookies With Peanut Butter 1/2 cup unsalted butter (room temperature) 1/3 cup creamy peanut butter 1/2 teaspoon vanilla extract 1 1/4 cup all-purpose flour 1/4 cup powdered sugar 1/2 teaspoon sea salt 1/2 cup miniature milk chocolate chips (or 3.2 oz. milk chocolate chopped in small chunks-do not leave large chunks because it will be hard to slice the cookies when you take the dough out the fridge) 1/3 cup miniature chocolate chips Whisk the dry ingredients together and set aside. Cream together softened unsalted butter and peanut butter, then mix in vanilla. Add dry ingredients to butter mixture and mix until the dough comes together. Stir in chocolate chips. Transfer the dough out onto parchment paper ( if the dough is still crumbly work it with your hands until it completly holds together) Form the dough into a log(but press it relly well or it wil crumble when you slice the cookies) and roll it up in the parchment paper and refrigerate for at least a couple of hours. Preheat the oven to 325F and line a baking sheet with parchment paper. With a sharp knife slice the log into slices about 1/3 inch ( if the slices crumble a bit, you will have to press it back together with your hands) Bake the cookies for about 12-14 minutes (they will look undone, but don't over bake them) Let them cool for 5 minutes on a baking sheet before transfer them to a rack.


STRAWBERRY JAM CHEESECAKE COOKIES For the cookie dough: 3 cups all-purpose flour 1 cup confectioners' sugar 1 cup unsalted butter-room temperature 1 egg pinch of salt For the filling: strawberry jam 1 cup heavy cream 10 ounces cream cheese-room temperature 6 ounces crème fraîche 1 teaspoon vanilla 2/3 cup sifted confectioners' sugar To make the cookie dough, in a medium mixing-bowl, mix together all ingredientes to form a ball. The dough should be thick , but not too sticky. Divide the dough in two slightly flattened ball. Work with one ball at the time. Between two baking paper roll out the dough about 1/6 to 1/5 inch thick. Using a beveled cookie cutter, cut out circles and drape one circle over each bowl cavity of mini cupcake pan and gently press to form smooth surface. Set in the freezer for 5- 10 minutes while preheating the oven. Preheat the oven to 350 F. Bake for 10-15 minutes, until golden. Remove from oven and let them cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely (if the cookies stick a little to the pan rotate them gently while taking them off) Let them cool completely on a wire rack Place 1 teaspoon strawberry jam on every cookie bowl. To make the filling, beat the heavy cream on medium-high speed until medium-stiff peaks form, set aside. Beat the cream cheese, crème fraiche , vanilla and confectioners' sugar on medium speed until combined. Gently fold whipped cream into the cream-cheese mixture until combined. Spoon filling over strawberry jam to fill the cups to the top. Garnish with sprinkles on top or mix some sprinkles into the filling. Freeze the cups until firm, about 30 minutes. Store in the fridge.

Christmas Maraschino Cherry Shortbread Cookies

Christmas Maraschino Cherry Shortbread Cookies 1 cup unsalted butter- room temperature 1/2 cup powdered sugar 1/2 tablespoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup maraschino cherries-chopped(spread cherries on paper towel to drain well or you can use dried maraschino cherries) 2/3 cup chocolate chips Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and maraschino cherries. Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour. Preheat the oven to 325 F and line baking sheet with parchment paper. Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between. Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top) Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

Friday, November 25, 2016

Hawaiian Pineapple Poke Cake

Hawaiian Pineapple Poke Cake 1 (18 1/4 ounce) box yellow cake mix 1/3 cup oil 3 eggs 1 1/4 cups water 1 (20 ounce) can crushed pineapple, drained 1 (8 ounce) package cream cheese, softened 1 (3 3/4 ounce) package instant vanilla pudding 1 1/2 cups cold milk 2 cups non-dairy whipped topping grated coconut (to garnish) chopped nuts (to garnish) Prepare cake according to package directions using oil, eggs and water. Bake in greased and floured 9X13 pan. When cool, punch holes in cake with handle of wooden spoon. Pour pineapple over top of cake. Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread. Spread over top of cake. Top with whipped topping, coconut and nuts. Refrigerate until ready to serve.

Creamy Burrito Casserole

Creamy Burrito Casserole 1 lb ground beef or 1 lb ground turkey 1/2 medium yellow onion, chopped 1 (1 1/4 ounce) package taco seasoning 6 large flour tortillas 1 (16 ounce) can refried beans 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese 1 (10 3/4 ounce) can cream of mushroom soup 4 ounces sour cream jarred hot sauce, if desired to spice it up Brown ground meat/turkey and onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. You could put some hot sauce on this now. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 30 minutes.

Blueberry Cheesecake Bars

Blueberry Cheesecake Bars 6 tablespoons butter, melted 2 cups graham cracker crumbs 2 (8 ounce) packages cream cheese, softened 3/4 cup sugar 2 large eggs 1 teaspoon vanilla 1 (8 ounce) jar blueberry jam (or preserves) 1 cup blueberries Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan. Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended. Set aside. Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture. Bake 30 minutes or until slightly puffed. Cool completely in pan. Refrigerate leftover bars for up to 3 days.

Chicken Caesar Lasagna

Chicken Caesar Lasagna 1 (16 ounce) package ready-to-bake no-boil lasagna noodles 2 (10 ounce) containers refrigerated alfredo sauce 3 tablespoons lemon juice 1/2 teaspoon black pepper 3 cups chopped chicken breasts (can be boiled or cooked in a skillet, or you can use Rotisserie chicken) 1 (10 ounce) package frozen chopped spinach, thawed and well-drained 1 cup bottled roasted red pepper, drained and chopped 1 (16 ounce) package shredded Italian cheese blend parmesan cheese breadcrumbs Preheat oven to 325. Combine all ingredients except noodles and cheese. Arrange a layer of noodles in the bottom of a lightly greased rectangular baking dish. Top with 1/3 filling mixture and 1/4 cheese. Repeat layers until noodles and filling are gone, ending with cheese. Cover and bake for 45-55 minutes. Remove cover and sprinkle with Parmesan cheese and bread crumbs and bake for 5 minutes longer, until cheese is melted and top is crusty.

Blueberry Streusel Pie

Blueberry Streusel Pie Pie 2 cans (21 oz each) blueberry pie filling (or any other fruit filling you prefer) 1 tablespoon cornstarch 1 tablespoon lemon juice and 1 teaspoon grated lemon peel, from 1 medium lemon, if desired 1 frozen deep dish pie crust (from 12-oz package) Streusel 1/2 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup butter Heat oven to 425°F; place cookie sheet in oven to preheat. In medium bowl, stir together pie filling, cornstarch, lemon juice and lemon peel. Spoon into frozen crust. In small bowl, mix Streusel ingredients with fork until crumbly; sprinkle over filling. Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.

Cowboy BBQ Burger Bean Bake

Cowboy BBQ Burger Bean Bake 2 strips bacon cut in small pieces 1 medium onion 1 lb ground chuck 2-16oz cans pork & beans 1/2 c ketchup 1/2 c sorghum 1/2 tsp dry mustard 1 Tbs Worcestershire sauce Fry bacon and remove bits from skillet. Saute onion in bacon grease. Add ground chuck to skillet and cook until browned. Drain excess grease. Combine all other ingredients to ground chuck mixture and bake in oven proof baking dish @ 350* for 30 minutes. TIP: If you can't find sorghum- substitute 1/4 c molasses

Creamy Chicken & Rice

Creamy Chicken & Rice 2 tbsp. olive oil 4 tbsp. butter 5 cups chicken stock, heated through 1 onion, chopped 3 carrots, chopped 4 cloves garlic, minced 2 boneless, skinless chicken breasts, cut into 1 inch pieces 2 tsp salt 1 tbsp. pepper 1 cup dry white wine 2 cups brown rice 1/2 cup grated or shaved parmesan cheese 1/3 cup fresh parsley, chopped In a dutch oven heat olive oil and butter until bubbling, over medium heat In a separate pot begin heating up chicken stock to add in later Add in chopped onion and carrots Sauté vegetables until soft, stirring often, 5-7 minutes Add in minced garlic and continue to cook for 1-2 minutes, making sure to not let the garlic burn Add in chicken, salt & pepper and let cook until chicken is browned and cooked through, 7-8 minutes Increase heat to high and add in wine bringing it to a boil, stirring to loosen up all the bits on the bottom of the pot Let wine cook down until almost all is evaporated, stirring occasionally Add in hot chicken stock and rice, stirring to combine Bring mixture back to a boil and reduce heat to a simmer Cover pot and let simmer until rice is cooked and most of the liquid is absorbed, 40-45 minutes - if using white rice cook time should only be 15-20 minutes Remove from heat and stir in cheese until it is fully melted Serve topped with fresh parsley Store in refrigerator, or freeze for a quick meal

Bean Soup-Real Navy Bean Soup

Bean Soup-Real Navy Bean Soup 1 cup navy beans 1 cup pinto beans 1 medium onion 2 lbs ham hocks 1 lb ham, chopped 3 -4 bay leaves fresh ground black pepper 6 cups water 3 garlic cloves Put beans in a larger bowl covered with water and soak overnight. Make sure there is at least 3 inches of water covering the beans. After soaking overnight drain the beans and put into crock pot. Chop the onion, garlic and ham, add to crock. Put the smoked ham hocks in along with the Fresh Ground Pepper and bay leafs. Add the water making sure there is at least 1 to 1 1/2 inches of water covering the beans, ham hocks etc. Cook on low for 7-8 hours. Remove the ham hocks and any fat that has cooked off the hocks! Put the ham off the hocks back in the pot, if you have a warm setting use that setting while you are separating the fat from the ham on the hocks. Serve hot. Don't Forget To Remove The Bay Leaf!


CRANBERRY PINEAPPLE ICED TEA 8 cups cool water 2 Lipton Cold Brew tea bags 2 1/2 cups 100% cranberry juice 3 cups 100% pineapple juice In a gallon pitcher, pour the cool water over the tea bags. Allow the tea to brew for 5 minutes, dunking the tea bags frequently. After 5 minutes, stir the tea and remove the tea bags. Add the cranberry and pineapple juices to the tea. Stir well. Pour the drink over ice to serve. Store any leftovers in the refrigerator and stir well before serving again.

White Trash

White Trash 2 cups mini pretzels 2 cups bugles, fritos or other corn chip 1 cup cereal-Cheerios, Chex 2 cups broken Oreos 1 cup dry roasted peanuts 1 cup M&Ms 1 package white chocolate almond bark or Candy melts Spread pretzels, corn chips, cereal, and Oreos on a wax paper lined cookie sheet. Mixing them up. Melt almond bark according to package directions. Drizzle melted chocolate over pretzel mixture, using a plastic spoon to move mix around a bit to coat. Sprinkle mixture with nuts and M&Ms. Let chocolate cool completely, break into pieces. Store in an air tight container.

Millionaire Squares

Millionaire Squares Crust 1/2 cup butter 2 cups crisp oatmeal cookies Filling 1/2 cup chocolate chips 1/2 cup butter 1 large egg 2 cups confectioner's sugar 1/2 cup chopped pecans Melt 1/2 cup butter in medium saucepan over low heat or in glass bowl in microwave. Crush cookies, like you would for making a pie crust. I used 2/3 of my package. We won't talk about what happened to the rest. These cookies are hard, using a food processor or mini chopper like I have is easiest. Combine butter and crumbs till all crumbs are moist and buttery. Reserve 1/4 cup for topping. Press remaining crumbs into the bottom of a greased 8 x 8 pan. I placed a square of parchment paper on the bottom of my pan. Bake in a 350 degree oven for 5 minutes. Remove from oven and let cool completely. Heat chocolate and 1/2 cup butter in medium saucepan on lowest heat, stirring often until chocolate is almost melted. Remove from heat and stir until smooth. Add egg, beat well to combine, stir in sugar, just a spoonful at a time. Once all sugar is added and you have a smooth consistency, stir in nuts. Spread evenly over crust, using the back of a spoon. Sprinkle reserved crumbs over top. Chill until firm. Using the parchment paper on the bottom of the pan makes it easy to remove to a cutting board and cut evenly into squares. I cut into 16 squares.

Coconut Pecan No-Bake Chocolate Bars

Coconut Pecan No-Bake Chocolate Bars 1 1/2 cups semi-sweet chocolate chips 1 cup creamy peanut butter 1/2 cup honey 1/4 cup butter 1 1/2 cups old fashioned oatmeal 1 1/2 cups sweetened coconut flakes 1 cup chopped pecans Place the chocolate, peanut butter, honey, and butter in a large glass mixing bowl. Microwave for 2 minutes at full power. Remove from the microwave and stir until the chocolate has fully melted and well combined. Add the oatmeal, coconut, and pecans to the melted chocolate. Stir to combine. Line an 8-inch pan with parchment paper. Scoop the chocolate mixture into the pan and spread across the pan with a spatula. Refrigerate until firm, at least 3-4 hours. Use the parchment to lift the cold chocolate from the pan. Use a sharp knife to slice into bars or small squares. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy!

Bacon N Ranch Dip

Bacon N Ranch Dip 2 cups ranch dressing (any you prefer) 1 cup sour cream 1/2 cup grated parmesan cheese 1/4 cup sliced green onion 1 (3 ounce) package bacon, pieces 1 Mix all ingredients in bowl & cover. 2 Refrigerate at least 1 hour. (It tastes better the longer it sets.).

Texas Taco Chili

Texas Taco Chili 1 lb ground beef 1 onion, finely diced 1 envelope taco seasoning 2 cans (15 oz) chili beans, un-drained 2 cans 14.5 oz) petite diced tomatoes, un-drained 2 cups frozen sweet corn Fritos, shredded cheese, sour cream, avocado chunks for garnish In large pot, cook ground beef with the diced onion until no longer pink. Drain. Add in taco seasoning and mix together. Add in the cans of chili beans, diced tomato, and frozen corn. Stir together. Bring to a low boil, turn heat to medium-low and let simmer for 15-20 minutes (or longer). Stirring every 5 minutes. Serve with Fritos, cheese, sour cream, avocado chunks! NOTE:You can use chili beans (pinto beans in a chili sauce; choose mild, medium, hot) or ranch style beans (pinto beans in a seasoned tomato sauce). I could not find the ranch style beans, and I actually preferred using the chili beans. I always use 1 can of pinto chili beans + 1 can of white chili beans. You can use any type of bean combination, or 2 of the same, but make sure they are the chili beans.

Key Lime Cheesecake Fruit Dip

Key Lime Cheesecake Fruit Dip 1 package (8 oz bar) cream cheese, softened 1 can (14 oz) sweetened condensed milk 1 teaspoon vanilla extract 2 containers (6 oz) key lime pie yogurt juice & zest from 1 lime Put softened cream cheese bar in a mixing bowl and blend together, with a hand mixer, until it's smooth and creamy. Add in sweetened condensed milk, vanilla extract, key lime pie yogurt, juice & zest from 1 lime. Blend together until completely combined and smooth & creamy. Store in fridge for at least 3-4 hours before serving so that it can thicken up. You can even store in the fridge overnight. Serve with fresh fruit. PLAN AHEAD: this dip needs to refrigerate for at least 3-4 hours before serving so that it can thicken up. Take out of fridge right before serving because the longer it's out at room temperature, it will not be as thick.

Cowboy Salsa

Cowboy Salsa 1 can (15.5 oz) pinto beans, drained & rinsed 1 can (15.5 oz) black beans, drained & rinsed 1 bag (16 oz) frozen gold n' white corn, thawed but still cold 2 avocados, cut into small chunks 5 roma or plum tomatoes, seeded and chopped 1/4-1/2 cup chopped cilantro 1/2 of a red onion, finely chopped juice of 2 limes 1/2 teaspoon kosher salt, or more to taste 1/2 teaspoon cumin 1/2 teaspoon garlic powder Combine all ingredients in a large bowl. Stir together well. Let sit in refrigerator for 1 hour before serving. Serve with tortilla chips, or a spoon! Notes NOTE:I either set my frozen corn bag on the counter for a couple of hours, or I put it on defrost mode in the microwave for 3 minutes. You want it to still be cold, not warmed at all. ** Any leftovers will keep in the fridge 3-4 days.

Cranberry-Jalapeno Cream Cheese Salsa Dip

Cranberry-Jalapeno Cream Cheese Salsa Dip 1 bag (12 oz) fresh cranberries 5 green onions, chopped 1/4 cup chopped fresh cilantro 1 jalapeno pepper, seeded and finely diced 1 cup sugar (or less to taste) 1/2 teaspoon cumin 2 tablespoons fresh lemon juice (about 1 large lemon) pinch of salt 2 packages (8 oz each) cream cheese, light or regular Pulse the cranberries in a food processor, food chopper or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors can develop and the cranberries lose a bit of their tartness. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish and top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese. Can be served right away for refrigerate for up to an hour. Serve with crackers.

Coconut Cream Fruit Dip

Coconut Cream Fruit Dip 1 block (8 oz) cream cheese 15 oz can or squeeze bottle cream of coconut 1 cup heavy whipping cream 2 tablespoons powdered sugar Place cream cheese in microwave safe bowl. Put in microwave for 20 seconds. This will get the cream cheese soft enough so that when you blend it, there will be no lumps. Add in the cream of coconut and using an electric hand mixer, blend it together for 2 minutes until creamy and well combined. In a stand mixer, whip the 1 cup heavy whipping cream and 2 tablespoons powdered sugar on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the cream cheese/cream of coconut mixture, stir gently to combine together. Put in fridge for at least 2-3 hours for best results. NOTE: cream of coconut is NOT the same thing as coconut milk. You can find cream of coconut in the mixers aisle with the margarita mix-ins and stuff. It is non-alcoholic. The brand I usually find is called ' Coco Real' and it comes in a 21 oz bottle, but i just don't use the entire bottle (you only need 15 oz), I guess at the amount and it turns out fine. ** to speed up the process of whipping the heavy cream- put your bowl and whisk attachment into the freezer for an hour or so before. Cuts the time in half.

Chip Dip

{3 ingredients!} Chip Dip 1 container (8 oz) sour cream, or 1 cup 1 tablespoon dry ranch seasoning mix ( from a 1 oz packet) 1 container (8 oz) chive whipped cream cheese Combine all ingredients in a bowl and stir together well until it is all combined. Store in fridge 2-3 hours before serving. Serve with potato chips and /or crackers

Avocado Dip

Avocado Dip 6 avocados, chunked small 1 can (15 oz) corn, drained 1 can (15 oz) black beans, drained and rinsed 1/2 of a red onion, finely chopped 1 cup green salsa verde Combine avocados, corn, black beans, and red onion into a mixing bowl. Mix together. Pour in salsa verde and gently stir together until combined. Serve right away or leave in fridge until serving.

Tropical Fruit Fluff

Tropical Fruit Fluff 1 (15.25 oz) can tropical fruit, lightly drained 1 (20 oz) crushed pineapple 1 box (3.4 oz)coconut cream instant pudding, DO NOT prepare 2 (5.3 oz) tropical fruit greek yogurt 1 1/2 cups mini marshmallows 1 (8 oz) tub cool whip, thawed 1/4-1/2 cup chopped pecans, optional In large bowl combine crushed pineapple (do not drain), tropical fruit (lightly drained), and the coconut cream instant pudding mix (just the powder). Stir together until combined. Stir in the remaining ingredients; yogurt, marshmallows, thawed cool whip, and optional pecans. Let refrigerate for a couple of hours before serving. Notes You can easily make this lower in sugar. Use sugar-free pudding mix, and/or lite or fat free cool whip.

Fritos Corn Salad

Fritos Corn Salad 3 can (15 oz) sweet yellow corn, drained well 5-6 green onions, finely chopped 1 orange bell pepper, chopped 1 yellow bell pepper, chopped 4 roma/plum tomatoes, seeded and chopped 1/2 cup chopped cilantro 1 1/2 cups shredded cheddar cheese 1 cup mayonnaise (full-fat is best) juice of 1 lime 1/2 teaspoon chili powder 1/2 teaspoon cumin 1 bag (14.25 oz) Fritos Chili Cheese Corn chips Combine corn, green onions, bell peppers, tomatoes, cilantro, and cheddar cheese in a mixing bowl. In a separate small bowl, stir together the mayo, lime juice, chili powder, and cumin. Stir together with a fork and add into the larger mixing bowl of vegetables. Stir everything together in the large mixing bowl. Refrigerate for 2-4 hours and then add the chips OR add chips and serve right away. NOTE: If you're worried about the spice/heat level, go ahead and use a bag of plain Fritos Corn chips. I have a pretty low tolerance for heat and spice, and this salad as written was perfect. Even my almost 2 year old ate the chips by themselves and loved them. It's up to you. If you add use the regular corn chips, I would increase the chili powder to 1 teaspoon.

Avocado, Corn & Tomato Salad

Avocado, Corn & Tomato Salad 1 bag (16 oz) frozen corn, thawed 2 avocados, chunked 1 pint cherry or grape tomatoes, halved 1/2 cup finely diced red onion 1/4 cup chopped cilantro dressing 2 tablespoons olive oil zest of 1 lime 1 tablespoon fresh lime juice (about 1/2 a lime) 1/2 teaspoon kosher salt 1/4 teaspoon pepper Combine thawed corn, chopped avocados, tomatoes, red onion, and cilantro into a mixing bowl. Stir together. In smaller bowl, combine all the dressing ingredients together and stir together with a fork. Pour over the salad and stir gently to combine. Put the salad in the fridge to chill for 2-3 hours or eat right away. Serve with tortilla chips. Notes This is best served after its been chilled in the fridge for 2-3 hours. But, it is still delicious if eaten right away I like to use the gold n' white corn for this recipe

Asian Ramen Noodle Salad

Asian Ramen Noodle Salad salad 2 (3 oz) packages Oriental flavored ramen noodles, crumbled 1/2 cup sliced almonds 1 bag (16 oz) coleslaw mix 1/2 cup thinly sliced green onions 1 bag (8 oz) microwaveable steamable shelled edamame sweet asian vinaigrette 1 seasoning packet from ramen noodles 1/3 cup sugar 1/3 cup canola or vegetable oil 2 tablespoons water 3 tablespoons rice vinegar 2 teaspoons low-sodium soy sauce 1/2 teaspoon sesame oil Cook the microwaveable edamame according to package directions. Let cool completely. Spread out the crumbled ramen noodles and the sliced almonds onto a cookie sheet. Bake at 425 degrees for 5 minutes. Stir the mixture and cook for an additional 3 minutes. Let cool completely. Combine the remaining salad ingredients into a large bowl and stir together. Combine the vinaigrette ingredients and whisk together. Pour over the salad mix and stir together well. Store in the fridge until ready to eat. Can be eaten right away or eaten after a couple of hours in the fridge. I prefer to make it 2-3 hours before serving, then it is still crispy but it has had time for the dressing to soak into the salad. Notes If you prefer not to use the seasoning packet that come in the ramen noodle pack, just add salt & pepper to taste


(4 INGREDIENT!) SNICKERDOODLE PUMPKIN MUFFINS 1 package (21 oz) Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix 1 tablespoon pumpkin pie spice 1 (15 oz) can pumpkin 2 tablespoons milk, 2% or whole 1/4 cup cinnamon crumb mix (included in the box) plus more for topping Preheat oven to 350 degrees and line a cupcake pan with paper liners. In large mixing bowl combine the cake mix and pumpkin pie spice, stir with a wire whisk. Add the can of pumpkin, milk, and 1/4 cup of the cinnamon crumb mix (included in cake mix box). Stir together with a wooden spoon until combined. Do not over mix, you just want to mix until there are no flour pockets remaining. Fill each cupcake liner almost full (a little over 3/4 full). Sprinkle the remaining cinnamon crumb mixture over the top and lightly press down so the crumbs adhere to the batter. Bake for 22-25 minutes. A toothpick should come out clean when inserted. Cool in the cupcake pan for 3 minutes and then remove to a wire rack to cool completely.

Tomato Beef Country Casserole

Tomato Beef Country Casserole 1 bag (12 oz) wide egg noodles 1 lb lean ground beef 1/2 teaspoon salt 1 can (10.75-oz) condensed tomato soup 1 can (10.75-oz) golden mushroom creamed soup 1 cup milk, 2% or whole 2 tablespoons dried onion flakes 2 teaspoons Worcestershire sauce 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/2 cup - 1 cup shredded parmesan cheese or provolone Heat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Cook noodles according to package instructions. Cook for the lowest recommended time because it will cook in the oven later. Drain when done cooking. While noodles are cooking, brown ground beef with the salt in a skillet over medium high heat. Drain. In a large mixing bowl combine the condensed tomato soup, golden mushroom soup, milk, onion flakes, Worcestershire sauce, pepper, and garlic powder. Stir together. Add the cooked ground beef and the cooked (and drained) egg noodles. Stir together. Pour into your prepared dish and sprinkle the cheese on top. Bake for 25 minutes. Use 2% or whole milk (I use whole) because it's thicker and has a higher fat content. The lower fat milks have more water and are thinner, which will affect the outcome of the casserole. I used some shaved parmesean cheese but you can use provolone cheese or an Italian blend shredded cheese. If you can't find golden mushroom creamed soup, use regular cream of mushroom soup. You can use the twisty wide egg noodles or the straight wide noodles

Philly Cheesesteak Sloppy Joes

Philly Cheese steak Sloppy Joes 1 lb ground beef 1 yellow onion, finely chopped 1 green pepper, finely chopped 1 tablespoon cornstarch 1 cup beef broth 1/4 cup A-1 steak sauce 2 teaspoons steak seasoning salt & pepper, to taste sliced provolone cheese hamburger buns In a skillet pan, over medium high heat heat, cook ground beef, onion, and green pepper until beef is cooked and no longer pink. Drain. Add cornstarch into the beef mixture and stir together until dissolved and beef is coated in the cornstarch. Add beef broth, steak sauce, steak seasoning. Bring to a low boil and then turn down heat to medium-low and let simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed. It will thicken a little bit more once taken off the heat. While beef is cooking toast your buns and cheese. Separate hamburger buns and place tops and bottom onto the cookie sheet. Place a slice of cheese on the bottom bun, and then broil on high for 2-3 minutes. Using a slotted spoon, place some meat onto a bun and put top bun on.

Homemade Macaroni & Cheese Chili

Homemade Macaroni & Cheese Chili Chili 1 lb lean ground beef (85/15 or leaner) 1 (15 oz) can pinto beans 1 (15 oz) can tomato sauce 1 packet of chili seasoning, I get the mild flavor one 2 tablespoons brown sugar 1/4 cup sour cream Macaroni & Cheese 1/4 cup (4 tablespoons) butter 1/4 cup flour 2 cups milk 8 oz (2 cups) shredded cheddar cheese 8 oz elbow macaroni noodles salt and pepper, to taste In a large stock/soup pot, brown beef, and drain fat. Return beef to pan and add pinto beans, tomato sauce, chili seasoning, brown sugar, and sour cream. Stir occasionally and keep warm while you prepare the macaroni & cheese. In a separate pot, boil elbow macaroni noodles according to directions on package. Don't forget to add a bit of salt to the pasta water. It makes all the difference. Meanwhile, in a medium saucepan, over medium-high heat, melt butter. Add flour and cook 1 minute, while stirring. Pour in milk while whisking constantly. It will thicken up nicely after a few minutes. Stir constantly so it does not burn. Once thick add shredded cheese and stir until melted. Drain noodles and add to pot with chili. Add cheese to pot with chili. Stir and season additionally with salt and pepper, if needed. Serve hot.

Cranberry Fluff

Cranberry Fluff 1 12-ounce package fresh cranberries 1 cup granulated sugar 1 can (8 oz) crushed pineapple, un-drained 2 cups mini marshmallows 4 ounces cream cheese, softened 2 cups heavy whipping cream In a food processor or mini food chopper (you can also use a blender or by hand with a knife), pulse until the cranberries are coarsely or finely chopped, depending on your preference. Add the sugar and pineapple, pulse once or twice, and pour into a bowl. Cover and refrigerate for at least an hour to let the flavors blend. Stir in the marshmallows. In a medium bowl or bowl of a stand mixer with the whisk attachment, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad and stir to combine together. Cover and refrigerate for at least 4 hours or up to overnight. It tastes best if it has at least 8 hours in the fridge before serving.

Thursday, November 24, 2016


PUMPKIN PECAN COBBLER 1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 cup pumpkin puree 1/4 cup milk 1/4 cup melted butter or vegetable oil 1 1/2 teaspoons vanilla topping: 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 cup chopped pecans 1 1/2 cups very hot water Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Wednesday, November 23, 2016

Mexican Rollups

Mexican Rollups 1 package of cream cheese (8 oz) softened 1/2 cup sour cream 4 tbsp taco seasoning mix 1/2 cup of corn 1/2 cup black beans, rinsed and drained 1/2 cup chopped tomatoes 1/4 cup fresh cilantro 3 tbsp chunky salsa 4 large flour tortillas (i used whole wheat) 1 cup cooked shredded chicken In a mixing bowl combine cream cheese, sour cream, and taco seasoning. Mix well then stir in corn, beans, cilantro, tomatoes and salsa. Add chicken. Mix well. Spread a heaping spoonful over each tortilla and spread to the edges. Roll up and enjoy-or if you want to cut them up like i did, Roll up and refrigerate for one hour before cutting.

Elvis Presley Cake

Elvis Presley Cake (Jail House Rock) White cake mix 8 oz can crushed pineapple 1 c. sugar 8 oz pkg Cream Cheese 1/2 c. butter, softened 3 c. powdered sugar 1 tsp. vanilla 2-3 c crushed pecans Bake a white cake, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla and crushed pecans, mix good and put on cake. This is sooooo good!

Roasted Butternut Squash

Roasted Butternut Squash 1 med butternut squash 1 tbsp butter 1 tbsp maple syrup (or brown sugar) 1 tsp rosemary Dash salt & pepper to taste Dash cayenne pepper Peel and chop squash into bite size pieces. Spread out over a baking sheet (with rim). Sprinkle all ingredients over the top, Bake at 375 until tender…(about 35 minutes).

Roasted Green Pepper Salad

Roasted Green Pepper Salad 1 Green pepper 3 Large Diced Tomatoes 6 Stalks of finely chopped green onion 1 Tsp. of garlic paste 1 Tsp. Fresh Cilantro ~Finely chopped 1/2 Cup of diced cucumber (Optional) 2 Tbsp. lemon juice 1/3 Cup of Extra Virgin olive oil or coconut oil Salt & pepper to taste 1 Tsp. Cumin (Mandatory to enhance the roasted green pepper flavor) Cut the green pepper in half and roast in the oven for 15 or 20 mn. when it cools down remove the seeds and peel the skin, you don’t have to remove every bit of it, a little black spots will add color and flavor. Add all diced vegetables to a big bowl, add lemon juice, olive oil, cumin and season to taste. Add cilantro mix well and serve.

Garlic Shrimp and Brussels Sprouts

Garlic Shrimp and Brussels Sprouts 8 Brussels Sprouts cut in half 8 pre cooked shrimp 2 garlic cloves sliced a pinch or 2 of basil salt and pepper to taste about a tsp butter olive oil Preheat a skillet with a little olive oil, add garlic and brussel sprouts, cook for about 2 min on med-high heat, flipping your sprouts, add butter, once it’s melted add your shrimp, season with salt and pepper and basil. Make sure you flip your sprouts and shrimp so that both sides have nice color. Once everything has a nice brown color its done. Serve


EASY CARAMEL PIE 1 pie shell, cooked 1 14 ounce can Eagle Brand sweetened condensed milk 1 8 ounce tub Cool Whip or 1 can whipped cream 2 bananas, sliced (enough to cover bottom of crust) 1/2 cup chopped walnuts (optional) Cook pie shell according to instructions. Remove label from can. Place unopened can of Eagle Brand milk in saucepan; completely cover the can with water. Boil 3 hours, replacing water when needed. Keep can COMPLETELY submerged in boiling water at all times. After 3 hours boiling, cool can completely (approximately 4 hours). Sprinkle 1/4 cup chopped walnuts on the crust. Slice bananas and place in a layer on the top of the crust. Carefully open cooled can of sweetened condensed milk and pour into precooked pie shell. Refrigerate for at least 1 hour. Top with Cool Whip and 1/4 cup chopped walnuts.

Mound’s Cake

Mound’s Cake 1 Devil’s Food Cake Mix 2 cups sugar (divided) 24 large marshmallows 1 1/2 cups milk (divided) 14 oz pkg. coconut 1 stick of butter 1 1/2 cups of chocolate chips Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan…cook over low heat until marshmallows are melted….. Stir in coconut and spread on top of warm cake Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil…stir in chocolate chips and spread over coconut mixture. Also Good refrigerated!


CHICKEN JALAPEÑO POPPER SOUP 1 bag stir fry veggies 1 bag of great northern beans 16 oz 1 can rotel (tomatoes and green chilies) 1 can diced tomatoes with onion celery and bell pepper 1 Jalapeño pepper 1 Tbs. fresh minced garlic 2 Tsp. chili powder 1 Tsp. Cumin 1 Tsp. Oregano crushed red pepper to taste 32 oz box of all natural chicken broth 1 package of cream cheese 8 oz. 1 package of turkey bacon 5 oz. 1 whole bell pepper some extra frozen peas (about 1 cans worth) chicken amount to taste Pre-cook the chicken and bacon before adding them to the rest of the ingredients. Let it get hot before adding in the cream cheese. otherwise you put it all in the crockpot and let cook for 6-8 hrs or until all ingredients are thoroughly cooked.


CHRISTMAS SALAD Lime Jello 6 oz. Lemon Jello 6 oz. Cherry Jello 6 oz. Cream Cheese 8 oz. Whipping cream 1/2 pt. Crushed pineapple 1 can – 16 oz. (save the juice to use) Pineapple juice 1/2 can. Nuts are optional. We used crushed walnuts. Make 1 box of Cherry jello let it set. Combined Lemon jello, 1/2 cup hot water, pineapple juice, cream cheese and crushed pineapple layer on top of the cherry jello let set. Next make the lime jello as per directions on box then pour on top and let it set. Beat the whipping cream layer on top then sprinkle the nuts over it.


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

No Bake perfectly peanutty granola bars

No Bake perfectly peanutty granola bars 1 1/2 c Rice Krispies 1 1/2 c quick oats… 1/2 c brown sugar (packed) 1/2 c honey 1 tsp vanilla extract 1/2 c peanut butter Reese’s mini candy or chocolate chips (optional) *if using candy or chocolate chips, put them in freezer while preparing this so they don’t melt! *spray a 7×11 baking pan with cooking spray Pour Rice Krispies and oats in large bowl. Put brown sugar and honey in a pan. Stir together. Allow to come to boiling. (Stirring a few times before then) Remove from heat, add peanut butter and vanilla. Stir until mixed. Add wet mixture to dry mixture, along with candy or nuts, mix well. Once mixed, pour into baking pan. Slightly wet your hands and press into the pan for a minute or two. (You want it firm so it will stay together) Cut into desired size and put in fridge until chilled (1 1/2-2 hours), remove and let come to room temp. Store in Tupperware or ziplock bag for up to a week.

Crock Pot Cheesy Chicken Tater Tot Casserole

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

Homemade Pickle Dip

Homemade Pickle Dip 2 (8 oz) cream cheese 1 cup of diced dill pickles 1/2 cup of dill pickle juice 1 tsp of minced onion Dash of salt (optional) Combine the cream cheese and pickle juice, blending till smooth. Add your pickles, onions and salt. Mix well. May add more juice and pickles until proper dipping consistency. Chill and serve. We use dippin veggie chips to go with it.

Hot Crab Dip

Hot Crab Dip 1 package (8 ounces) cream cheese, softened 1 cup mayonnaise 2 chopped green onion 2 teaspoons Old Bay Seasoning 1 pound lump crab meat 1/4 cup shredded cheddar cheese Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay Seasoning in medium bowl until well blended. Add crabmeat; toss gently. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.

Avocado Egg Salad

Avocado Egg Salad Serves: 2 4 hard boiled eggs, peeled and chopped 1 medium avocado, diced 4-5 tbsp diced red onion… 4 celery stalks, diced 1 diced cucumber 1-2 tbsp Dijon mustard 2 tsp rice wine vinegar Sea Salt and pepper to taste Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit. Taste and adjust mustard, vinegar, salt and pepper to liking. Always start with the lesser amount of ingredients and adjust taste with more if needed. Can be eaten alone, over a bed of spinach or stuffed in lettuce cups.


BANANA PUDDIN’ CAKE 1 Box Yellow or Banana Cake Mix (make according to box directions,you will need eggs, oil and water) 2 (3.4 oz) boxes of instant banana cream pudding 4 cups of whole milk 3 bananas 8 ounces whipped topping (like cool whip or dream whip) 1 1/2 – 2 cups crushed(kinda chunky) vanilla wafers Preheat oven 350 degrees Make cake in a 9 x 13 pan…according to box directions Allow to cool for 2-3 min..Then using the end of a wooden spoon or something similar poke your holes in the cake… be sure to go to the bottom…you are going to want the holes pretty big so the pudding gets down there 2. In a med bowl whisk your pudding with 4 cups of milk until all lumps are gone. 3. Pour pudding over cake…use the back of your spoon or spatula to get down in holes. Put in fridge and cool for approximately 2 hours 4.Slice Bananas and place them across top of cake 5. Spread whipped topping on top 6. Sprinkle crushed vanilla wafers on top of cool whip…its good to have some bigger pieces…don’t crush them too much. 7.Cover and chill in fridge 8.Optional: slice some more bananas and place on top and sprinkle with 1/2 c. wafers right before serving.

Egg Drop Soup

Egg Drop Soup 4 Cups Chicken Broth 1/4 tsp White Pepper 1/4 tsp ground ginger 1/4 tsp garlic powder 1 tbsp sherry 1 cup frozen corn and peas, optional Combine all these ingredients in a large saucepan and set aside 1 1/2 tbsp cornstarch In a small container mix just enough water to the cornstarch to dissolve it and set aside 1 large egg 1 tbsp water Combine egg and water and mix well Cook soup mix on high until it boils than add the cornstarch mixture. Continue cooking for about 1 minute than turn the heat off. While slowly stirring the soup mixture slowly pour the egg into the soup. Add saltine crackers (optional) and serve


UPSIDE DOWN SWEET POTATOES 6 tablespoons melted butter 6 tablespoons grated parmesan cheese 4 medium sweet potatoes about 1/4 cup brown sugar Preheat oven to 400 degrees. Pour melted margarine in 8×11 baking dish. Sprinkle Parmesan cheese over melted butter. Cut potatoes in half lengthwise, rub with brown sugar and place cut side down over butter/cheese mixture. Bake for 30-35 mins or till tender.

Mexican Chicken

Mexican Chicken (pollo mexicano) 3-4 boneless chicken breasts 1 can re-fried beans 1 can enchilada sauce, red or green 1 can green chilies 8 oz Mexican shredded cheese chopped onion chopped mushrooms Toppings (optional) chopped tomato chopped lettuce sour cream brown rice Pre-heat oven to 350 degrees. Lay chicken breasts on bottom of 9×13 baking dish. In bowl mix re-friend beans, chopped onions, enchilada sauce and green chilies all together until well mixed. Once all mixed up pour over chicken. Top with shredded cheese. Bake in oven for about 35-40 minutes. Let cool. Top with additional toppings if preferred.


ENCHILADA PASTA 2 tbsp olive oil 2 tsp minced garlic 1 cup of diced yellow onion 4 cups of Top Secret Taco Filling (recipe at the bottom) 14 oz can chicken broth 2 cups of red enchilada sauce 3 cups dry rotini pasta 2 cups of colby jack shredded cheese Toppings.. black olives, green onions, tomatoes, sour cream In a large skillet saute garlic and onions in olive oil add taco meat add pasta, broth and enchilada sauce stir well Bring to a boil.. then reduce heat to low and cover Simmer for 10 to 15 min.. until pasta is tender Stir in 1 cup of shredded cheese Remove from heat and top with remaining cheese.. let stand 5 min. Then serve with choice of toppings Enjoy . Top Secret Taco Filling You are gonna want to make extra to have some to freeze.. its THAT GOOD 3 lbs of ground beef 1/4 cup dried minced onion 2 cups of water 3/4 cup taco seasoning (a packet is about 1/4c) 2 tsp ground cumin 10 oz can of diced chilies MILD Brown you hamburger and onion stir in water, taco seasoning, cumin and green chilies .. Let simmer 10 min.. Enjoy… could even use this for taco soup…over lettuce.. you name it.

3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies 1 cup peanut butter 1 cup sugar 1 egg Preheat oven to 350 degrees. Mix ingredients together in a large bowl until well-blended. Roll peanut butter mixture into Tablespoon size balls. Place on lined cookie sheet. Make Criss crosses on top with a fork, my granddaughter loves this par the most! wink emoticon Bake 12 minutes for chewier cookies; Bake 15 minutes for crispy ones. Be careful removing them from the baking sheet, they may break, but will harden as they cool.


DIY CREAM CHEESE FRUIT SPREAD (1-2 servings) Magic Bullet or blender 3 tablespoons cream cheese (I use neufchatel) 4-5 fresh strawberries or whatever berries you’d like! Pulse until mixed, scraping down sides when needed. Done! Spread on whole grain bagels or muffins.


TERIYAKI CHICKEN FAJITAS 3 Teriyaki chicken breasts, pre-cooked 1 small onion, sliced thin rings 1 bell pepper, sliced strips 1 carrot, peeled & cut into small strips pepper to taste 4-6 tortillas, taco size Cut chicken breasts in strips. Place all ingredients into skillet and saute until veggies are softened and cooked to desired liking. Heat tortillas and put filling into each one.

Pumpkin Pie Spice Coffee Creamer

Pumpkin Pie Spice Coffee Creamer 1 c powdered nondairy creamer 4 tsp cinnamon 2 tsp ginger 2 tsp nutmeg 1 tsp cloves 1 tsp allspice Mix all together. Store in airtight container.

Strawberry Cream Cake

Strawberry Cream Cake 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups low fat buttermilk 1 teaspoon vanilla 1/2 cup butter, softened 1 1/2 cups sugar 4 egg whites 2 pounds fresh strawberries, sliced (reserve a 3-5 Strawberries for topping) 1/4 cup sugar for strawberries 2 cups heavy whipping cream 4 Tablespoons sugar for whipping cream 1 8 oz container of cream cheese, whipped Preheat oven to 350° F. Grease and lightly flour two 9-inch round cake pans. Sift dry ingredients & set aside. Combine buttermilk & vanilla & set aside. Beat butter & sugar in a large bowl for one minute. Beat in egg whites one at a time. On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour. Spread into pans & bake 20-25 minutes. Cool 10 minutes and remove from pans to cooling rack. While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little. Whip the cream with sugar until firm. Spread the whipped cream cheese over the bottom layer of cake. Layer half the berries & juices on bottom cake & cover with cream. Place the second cake layer on top, and cover with remaining berries & their juice. Cover the whole cake with remaining cream. Slice reserved strawberries in half and arrange on top of the cake.

Tacos In A Casserole

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

Tuesday, November 22, 2016

Mounds Brownies

Mounds Brownies 1 brownie mix. 5 cups of shredded coconut. 1 can of sweetened condensed milk. 1 container of chocolate frosting. Mix the brownie mix and bake it in a 9×13 pan according to package directions. In a bowl, mix together the coconut and milk together. Once you take the brownies out of the oven, spread the coconut mixture on the top. Microwave the chocolate frosting to make it pourable and pour it over the brownies.

Monday, November 21, 2016

Shepherd’s Pie

Shepherd’s Pie 1 pound of ground beef. 3 cups of veggie of your choice. 1 small onion. Mashed potatoes. Cheese of your choice. In a skillet, brown the ground beef with onions. In an 8×8 pan, place the uncooked veggies and top with the ground beef then the mashed potatoes. Sprinkle the cheese over the top and bake in a preheated oven to 350° until the cheese is melted and the veggies are hot throughout! Easy, and delicious! The good thing about this recipe is that you may choose the veggies you like, I personally use peppers, carrots and beans but feel free to choose what you like!

Stove Top Sausage Stuffing

Stove Top Sausage Stuffing 1 cup of celery, chopped fine 1 cup of onions, chopped fine 1/2 stick butter 2 packages of herb seasoned or turkey stuffing 1 pound pork sausage, browned and crumbled 5-6 cups chicken broth Brown sausage in skillet, remove sausage from pan and place in separate bowl. Reserve grease in pan. melt butter into drippings Chop onions and celery. Add to frying pan and sauté until onions begin to be translucent. Add vegetables (ft an dall) to bowl with sausage. Add in breadcrumbs and mix to combine. Pour in broth to get a moist base (you'll lose some liquid in the oven, so make sure it has plenty of broth. Bake 30-40 minutes at 350 (longer if its too moist serve immediately.

Squash Casserole

Squash Casserole 1/4 cup butter, melted (1/2 stick) 1 can Condensed Cream of Chicken Soup 1/2 cup sour cream 4 medium yellow squash, sliced (can use part zucchini if desired) 1/2 cup shredded Cheddar cheese 1 sleeve butter crackes (club or ritz) crushed Stir the soup, sour cream, squash and cheese in a medium bowl. Sprinkle a thin layr of crackers in bottom of a casserole dish. pour in squash mixture, top with remaining crackers.Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.

Friday, November 18, 2016

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

Thursday, November 17, 2016

Cheesy Spinach & Bacon Dip

Cheesy Spinach & Bacon Dip! 16 ounces Velveeta 1 14oz can Diced Tomato with Green Chiles 6 slices Crispy Bacon, chopped 1 10oz pkg frozen spinach, thawed & drained Combine all ingredients in a microwave safe bowl. Cook for 3 minutes on high. Stir. Cook again, in 2 minute increments, stirring each time until cheese is melted and ingredients are thoroughly blended. Serve with Tostitos Fajita Scoops

Bacon Ranch Potato Salad

Bacon Ranch Potato Salad 2 lbs of potatoes... I use new potatoes with skin left on 1 cup of Sour Cream 1/2 cup of miracle whip 1 pkg of Hidden Valley Ranch dip 6 strips of BACON (cooked) 1/2 med size onion (chopped) 1/4 cup of shredded cheddar cheese Scrub your potatoes and then cut into quarters.. boil till soft but not mushy drain.... let cool a bit.. while they are cooling in another bowl mix sour cream, miracle whip and dressing mix crumble in your already cooked bacon and sauteed onions (what I do is cook the bacon then when its done put it on a plate to cool... I already have my onions chopped and I put them in the grease and cook for approx 3 min.) Mix everything together well and fold onto the potatoes .. make sure to cover them all well.. then I add the cheese and mix well..

Pork Chops w/Taters and Stuffing

Pork Chops w/Taters and Stuffing 4 boneless pork chops 3 oz. pork stuffing mix (comes in a 6 oz. box, saving the other half to try later with chicken) 1 large russet potato (washed and sliced into thin rounds) 1 small onion, sliced thin... 10.5 oz. can cream of mushroom soup 1/4 soup can of water 1/2 tsp. soy sauce Homemdae house seasoning: (equal parts garlic powder, onion powder and black in airtight container) 1 T. olive oil or vegetable oil 1/4 C. shredded cheddar cheese Lightly spray a 9x13 casserole dish with cooking spray. Place the potatoes in a single layer over the bottom of the dish, top with the onions. Heat oil in a skillet, season the pork chops with some of the house seasoning. Place the chops in the pan and cook to brown on both sides, 1-2 minutes per side. Remove the pork chops and place across the top of the potatoes. Using the same skillet, make the stuffing according to directions (halving the recipe of course). Top each chop with some of the stuffing. In a bowl combine the soup, water and soy sauce. Pour over the entire dish. Cover with foil and bake for 50 minutes at 350 degrees. Remove the foil, sprinkle the cheese across the top and return to the oven for 10 minutes.

Wednesday, November 16, 2016

Taco Pizza

Taco Pizza 1 lb of ground beef. 1 envelope of taco seasoning mix. 2 (8 oz) cans of Pillsbury crescent rolls. 1 (16 oz) can of refried beans. 2-3 cups of shredded cheddar cheese or Mexican blend. 1/2 cup of chopped tomatoes. 1/4 cup of sliced black olives. 4 chopped green onions. Preheat the oven to 375°. In a skillet, brown the ground beef and drain it. According to package instructions, add the taco seasoning to the beef. Place unrolled crescent rolls into rectangles in a 11 ½ inch x 16 ½ inch jelly roll pan or cookie sheet. Press the dough on the bottom and ½ inch up sides to form the crust. Bake for 11 to 13 minutes. Microwave the beans for 1 minutes and spread over the crust. Add cooked beef mixture to the top and sprinkle with cheese then tomatoes, black olive and green onion. Bake for 3 to 6 more minutes and serve hot! Easy, peasy and delicious! This taco pizza is really good guys, so many flavors, you won’t believe it! And there’s enough for 12 people!

Banana Butterscotch Bread

Banana Butterscotch Bread 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup butter 3/4 cup white sugar 1 large egg 3 ripe bananas, mashed 3/4 cup butterscotch chips 1/2 cup chopped walnuts (optional) Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


COCONUT CREAM BREAD PUDDING 1 (8 oz) package Philadelphia Cream Cheese, softened 1 cup Domino Granulated Sugar 4 large eggs 2 cups half and half 1 cup canned cream of coconut 6 Tbsp butter, melted and divided 1 16 oz french bread loaf, crust removed, cut into 1 inch cubes Vegetable cooking spray 1/2 cup sweetened flaked coconut 1/2 cup chopped pecans or walnuts 1 bottle caramel topping as needed per serving Preheat oven to 350 degrees Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes and until sugar is dissolved. Stir in 2 cups half and half, 1 cup of cream of coconut, and 3 TBSP melted butter. Stir in bread cubes. Let stand 5 minutes. Coat a 13 X 9 inch baking dish with cooking spray. Pour bread mixture into dish. Bake at 350 degrees for 35 minutes or until set. Stir together flaked coconut, walnuts or pecans, and 3 TBSP melted butter. Sprinkle coconut mixture over baked pudding, and bake 5-8 more minutes or until browned. Cut bread pudding into 8 to 10 servings, and serve with caramel topping.

Ambrosia Cake

Ambrosia Cake 1 cup pineapple juice 2 eggs 1/2 cup sugar 2 tablespoons unsalted butter pinch of salt 1 angel food cake mix 16 ounces vanilla frosting 2 teaspoons orange juice 1 tablespoon orange zest 30 ounces mandarin oranges, drained 20 ounces pineapple slices, drained and cut into quarters 8 ounces cream cheese frosting 2 cups sweetened shredded coconut - toasted Container: Angel Food cake pan PINEAPPLE CURD: Bring juice from canned pineapple to boil. Whisk together eggs and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour. CAKE: Bake cake according to package directions. When cooled, slice horizontal into 3 even layers. Take vanilla frosting, orange juice and orange zest; stir to combine. Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges. Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2. Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting. Cut 4 pineapple rings into quarters and layer on top of cream cheese frosting. Add the second can of mandarin oranges on this layer with the pineapple. Press toasted coconut into sides and on top of cake.

Two-Ingredient Homemade Biscuits

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

White Chocolate No-Bake Cheesecake Pie

White Chocolate No-Bake Cheesecake Pie 1 cup white chocolate chips 2 (8 ounce) packages cream cheese, cut up in small pieces 1 (8 ounce) containers frozen whipped topping, thawed 1 9-inch graham cracker crust 1/3 cup toffee pieces ( or other topping of your choice) Melt the chocolate chips slowly in microwave, stirring often until smooth. Stir in cream cheese until smooth. Fold in whipped topping. Pour into crust. Cover and chill until set (about 4-5 hours). Sprinkle with topping.

Jalapeno Corn Casserole

Jalapeno Corn Casserole 14 ounces cream-style corn 1 jalapeno, chopped 1 egg 1 cup low fat cheddar cheese, grated garlic powder to taste salt & pepper to taste 3 tablespoons margarine 1/4 cup cornmeal Combine all ingredients together and pour into small Pam sprayed casserole. Bake at 350 degrees F. for 30 minutes.

Bacon and Cheese Stuffed Portobello Mushrooms

Bacon and Cheese Stuffed Portobello Mushrooms 2 large portabella mushrooms 2 tablespoons extra virgin olive oil 1/2 sweet onion 4 ounces cream cheese 4 slices bacon ( precooked) 1/3 cup mozzarella cheese 1 tablespoon parmesan cheese salt and pepper Preheat oven to 400 degrees. Wash the portobellos then scrape out the gills and remove the stems. Place them cap down in a pan then drizzle 2 tbsp of olive oil over them. Roast in the oven for 12 minutes. While they are roasting, in a skillet over medium heat add a tbsp of olive oil. Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes. Add the bacon and cook for an additional 2 minutes. Remove from heat and stir in the cream cheese. Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again. Spread the mixture onto the mushrooms. Distribute the Parmesan cheese over each mushroom. Distribute the Mozzarella Cheese on each mushroom. Place back into the oven for 5 minutes. Take out and enjoy!

Pecan White Chocolate Chip Cookies

Pecan White Chocolate Chip Cookies 1⁄2 cup margarine OR 1⁄2 cup unsalted butter 1 cup white sugar 1 cup brown sugar 1 teaspoon vanilla 2 large eggs 1 1⁄2 c. oatmeal 2 3⁄4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup chopped pecans 1 cup white chocolate chips Preheat oven to 375°F. In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Stir in oatmeal. Sift flour, baking powder, baking soda into the mix. Stir together until combined. Add in pecans and white chocolate chips. Bake at 375°F for 10-12 minutes or until done to your liking. *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.


REESE'S FUDGE Peanut Butter Layer 1 cup butter, melted 1 pound powdered sugar 1 1/2 cup creamy peanut butter 1 1/2 cup graham cracker crumbs (about 1 sleeve) Topping 1 (12 oz) package milk chocolate chips 1 1/2 cup creamy peanut butter In a large bowl mix together all of the ingredients for the peanut butter layer. Use a large fork to blend well. Press into 13x9 inch baking pan. Chill for 1 hour. Place chocolate chips and peanut butter into a bowl. Microwave for 1 minute. Stir until melted and smooth. Pour over peanut butter layer. Chill for 2 hours, until firm. Store in fridge

Mexican Street Corn Salad

Mexican Street Corn Salad 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.

Fiesta Corn

Fiesta Corn 1/2 pound bacon, chopped 5 cups frozen corn 1 red pepper, chopped 1 yellow pepper, chopped 8 oz cream cheese, cut into chunks 1/2 cup half and half cream 1 can (4 oz) green chiles 2 tsp sugar 1 tsp pepper 1/2 tsp salt In a large pot, cook bacon until crispy. Remove bacon from grease and drain on a paper towel. Discard all bacon grease except for 1 tbsp. Cook the chopped peppers and frozen corn in the same pot with the reserved bacon grease. Cook until vegetables are heated through and tender. Add in remaining ingredients. Bring to a boil, then simmer, covered for 10 minutes, stirring occasionally to mix ingredients well.

Fudge Nut Crunch

Fudge Nut Crunch 3/4 cup brown sugar 1/2 cup butter (no substitutes) 1/2 cup salted peanuts 5 oz chocolate chips Place peanuts on bottom of a tinfoil pie plate. Melt butter in a medium sauce pan, on med-high. Add brown sugar and stir to dissolve. Cook on low boil for 2-3 minutes, stirring constantly. Pour melted sugar mixture over top of the peanuts. Immediately sprinkle chocolate chips over top. Cover plate with foil for 30-60 seconds to allow the chips to soften. Remove foil, and spread melted chips over top, then place it in the fridge to harden. Break into pieces, and store in covered container in fridge.

Orange Cranberry Pecan Loaf

Orange Cranberry Pecan Loaf 2 cups flour 1 cup sugar 4 tbsp butter, cut into small pieces 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3/4 cup orange juice 1 tbsp orange zest 1 egg 1 cup fresh cranberries, chopped fine 1/2 cup finely chopped pecans Heat oven to 350F and prepare a 9x5 loaf pan with cooking spray. Combine dry ingredients together in a bowl. Cut in butter until the mixture is crumbly. In another bowl, mix together orange juice, zest and the egg. Mix well. Add wet mixture to the dry, mixing only until moistened. Do not over mix. Fold in chopped pecans and cranberries. Spoon the batter into the loaf pan. Bake 60 minutes or until the loaf is set (use a toothpick to test) and golden brown. ​Allow to cool slightly before removing from the pan.