Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Monday, June 26, 2017

Four Cheese Egg Casserole

Four Cheese Egg Casserole 7 eggs 1 cup milk 2 teaspoons sugar 8 ounces monterey jack cheese, grated 8 ounces cheddar cheese, grated 3 ounces cream cheese, room temperature, cubed 16 ounces cottage cheese, small curd 6 tablespoons butter, room temperature 1⁄2 cup flour 1 teaspoon baking powder 1 tablespoon fresh basil, chopped Beat together the eggs, milk and sugar. Add the cheeses, butter and basil. Mix well then add the flour and baking powder. Pour into greased 9x13 baking dish. Bake in a 325 degree oven for approximately 50 minutes or until knife inserted in the center comes out clean

CHEDDAR BACON BURGERS

CHEDDAR BACON BURGERS 1 pound ground beef 1/2 cup shredded Cheddar cheese 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 cup real bacon bits 4 hamburger buns Preheat grill for high heat. In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.

Company Chicken Casserole

Company Chicken Casserole 4 boneless skinless chicken breasts 1 cup chicken broth 2 cloves garlic 2 wedges of onion 4 cups Pepperidge Farms Herb seasoned stuffing mix 1 cube butter (1/2 cup) 1 can Cream of Chicken soup 1 pint sour cream 8 oz frozen broccoli cuts – thawed (optional) Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min. Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup). Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend. Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan. Blend the soup, sour cream and reserved broth together with a wire whisk. Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken. Pour the soup mixture over the chicken, then top with the remaining stuffing mixture. Bake for 30 min at 350°. Serve

Cream Cheese Squares

Cream Cheese Squares 2 (8 ounce) cans refrigerated crescent roll dough 2 (8 ounce) packages cream cheese 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup margarine, melted 1/4 cup white sugar 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

The Easiest Fresh Peach Cobbler Ever

The Easiest Fresh Peach Cobbler Ever! 1⁄2 cup unsalted butter, melted 1 cup flour 2 cups sugar 3 teaspoons baking powder 1 pinch salt 1 cup milk 4 cups peeled pitted thinly sliced fresh peaches 1 tablespoon lemon juice 3 -5 dashes cinnamon, to taste Preheat oven to 375* F. Pour melted butter in a 13x9x2 baking dish. In a medium bowl, combine flour, 1 c sugar, baking powder and salt and mix well. Stir in milk, mixing until just combined. Pour batter over butter in pan but do not stir. In small saucepan, combine peaches, lemon juice, and remaining cup of sugar and bring to boil over high heat, stirring constantly. Pour over batter mixture but do not stir. Sprinkle with cinnamon. Bake in preheated oven 40-45 minutes or until top is golden brown.

Berry Delight

Berry Delight 1 sm. pkg. strawberry Jello 2 c. strawberries, diced 2 c. heavy whipping cream 1/2 c. sugar 2 tsp. vanilla fresh blueberries fresh mint Prepare strawberry Jello according to package instructions. Add diced strawberries and place in refrigerator for approximately 4 hours to set. Make Homemade Whipped Cream: In electric mixer, whip the cream until it forms medium peaks. Slowly add sugar and vanilla and whip until it forms stiff peaks. After Jello has set, top with Homemade Whipped Cream and smooth it out on top. Add a layer of fresh blueberries and top with a mint sprig for garnish.

Peaches and Cream Pie

Peaches and Cream Pie 1/2 teaspoon salt 1 teaspoon baking powder 1 (3 ounce) package non-instant vanilla pudding mix 3 tablespoons butter, softened 1 egg 1/2 cup milk 1 (29 ounce) can sliced peaches, drained and syrup reserved 1 (8 ounce) package cream cheese, softened 1/2 cup white sugar 1 tablespoon white sugar 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

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.

Grout Cleaner

Grout Cleaner Mix 7 cups water, 1/2 cup baking soda, 1/3 cup lemon juice and 1/4 cup vinegar. Spray the concoction onto the dirty grout, let sit, and scrub with a brush. Sparkling grout awaits!

Sunday, June 25, 2017

Warm Toasted Marshmallow S'mores Bars

Warm Toasted Marshmallow S'mores Bars 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1 cup graham cracker crumbs 1 cup butter or margarine, melted 3 cups milk chocolate chips (18 oz) 4 1/2 cups miniature marshmallows Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

BBQ Pork Tenderloin

BBQ Pork Tenderloin 3 pounds Pork tenderloin (I used the one with 2 skinny ones in a package) 1 tablespoon chili powder 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons brown sugar 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon onion powder 2 cups your favorite BBQ Sauce Remove pork from the refrigerator and let sit on the counter for 15-20 before your plan on cooking it In a bowl combine chili powder, salt, pepper, brown sugar, garlic powder, cumin and onion powder Rub all over tenderloins and let sit while you heat up the grill Preheat grill to medium heat Rub vegetable oil over grates Place tenderloins onto grill and cook for 5 minutes and then flip, making sure to cook on all sides After you flip the fist time baste with BBQ sauce on the grilled side, and repeat after each turn Once pork has reached 140 degrees remove from grill and let rest for 5-10 minutes, the pork will finish cooking as it rests Brush with additional BBQ sauce just before serving

Friday, June 23, 2017

SPANISH STYLE CABBAGE

SPANISH STYLE CABBAGE 1/2 head of cabbage chopped 1 lb of hamburger meat 1 can of rotel 1 pkg Taco Seasoning Brown hamburger, drain. Sauté chopped cabbage in 2Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water. Simmer until liquid is absorbed

Thursday, June 22, 2017

HOMEMADE CHOCOLATE FROSTING

HOMEMADE CHOCOLATE FROSTING 3 3/4 cups of powdered sugar 1 stick unsalted butter (softened) 4 Tbsp cocoa 4 tbsp milk 1 tsp vanilla extract 1/8 tsp salt Beat all together until creamy, if needed add another tablespoon of milk

Wednesday, June 21, 2017

CALICO BEANS

CALICO BEANS 1-1/2# hamburger, browned 1/2# bacon, diced 1/2 c. onions 1/2 c. catsup 1 c. (or less) brown sugar 1 TB. mustard 1 TB. vinegar 1 large can kidney beans, partially drained 1 large can pork & beans, partially drained 1 regular can lima or butter beans, partially drained Combine all ingredients together and place in lg. greased baking dish. Bake at 350 for 1-1/2 hrs. or 4 - 5 hrs. on low in crockpot.

CAKE MIX CHOCOLATE WAFFLES

CAKE MIX CHOCOLATE WAFFLES 1 (18 ozs) chocolate cake mix 1 c. water 1/3 c. vegetable oil 3 lg. eggs Preheat a waffle iron using medium heat. In a large bowl, combine all ingredients, whisking until smooth. Spray waffle iron with non-stick cooking spray and pour batter onto hot iron, spreading out as you can. Cook according to appliance instructions. Serve warm with desired toppings.

BURGER AND BEAN QUESADILLAS

BURGER AND BEAN QUESADILLAS Flour tortillas Refried beans Cooked ground beef Salsa, favorite kind Cheddar or jack cheese, shredded Spray the griddle or skillet with cooking spray. Spread a tortilla with beans, then beef; top with salsa. Sprinkle with cheese. Top with another tortilla. Heat both sides until brown;cut into triangles and serve with more salsa and sour cream

PIZZA QUESADILLAS

PIZZA QUESADILLAS Flour tortillas Mozzarella cheese, shredded Pepperoni or cooked sausage Your choice of veggies, chopped 1 jar pizza sauce, warmed in microwave Spray griddle with cooking spray; heat. Top tortilla with cheese, meat and veggies of choice. Place another tortilla on top. Brown,then flip to cook the other side. Cut in triangles and serve with warm pizza sauce for dipping.

SPECIAL EGG SALAD

SPECIAL EGG SALAD 1 (3 ozs) pkg.cream cheese, softened 1/4 c. mayonnaise or salad dressing 1/2 tsp. sugar 1/4 tsp. onion powder 1/4 tsp. garlic powder 1/8 tsp. salt 1/8 tsp. pepper 6 hard cooked eggs, chopped In a small mixing bowl, beat cream cheese until smooth. Add mayo, sugar, onion and garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour before serving.Yield: 6 servings

EASY TACO PIE

EASY TACO PIE 1 - 8 ozs. can crescent rolls 1 lb. (lean) ground beef 1 - 1 oz. package taco seasoning 3 c. Doritos, crushed, divided 1 c. sour cream 1-½ c. shredded Mexican cheese Preheat oven to 375F. Set out crescent rolls (so they'll spread out easier) Brown hamburger on the stove with taco seasoning. Cook over medium high heat until the meat is browned. Drain any grease. Spread crescent rolls in a pie plate to form a crust, covering the bottom of the dish and going up the sides with the dough. (place roll points in middle and flat edges toward the outside). Place a layer of crushed Doritos as the bottom layer, adding them until the crescent dough is nicely covered (make sure to reserve some for the top layer). Add all of the meat, then layer on sour cream and cheese. Top with more crushed Doritos. Bake for 20 minutes or until crust is golden and cheese is melted. Let set for 5 minutes before cutting. Serves 8. Reheats best in the oven on a stone or in the pie plate

COW PIES

COW PIES 2 cups (12 ozs) milk chocolate chips (or use semi sweet) 1 Tb. shortening 1/2 c. raisins 1/2 c. chopped slivered almonds In a double boiler over simmering water (we used the microwave on low) melt the chocolate chips and shortening, stirring until smooth. Remove from the heat; stir in raisins and almonds. Drop by tablespoonsful onto waxed paper. Chill until ready to serve. Yield: 2 dozen

ZUCCHINI CASSEROLE

ZUCCHINI CASSEROLE 4 c. peeled, diced zucchini 1 grated carrot 1 grated onion 1 can (10.75 ozs) cream of chicken soup 1 cup sour cream (don't use fat free) 1 box (chicken flavored) stove top stuffing salt and pepper to taste 1 c. crushed cornflakes mixed with 1/4 c. melted butter Preheat oven to 350. Boil zucchini in salted water for 4 minutes; drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered. You can also add chopped cooked chicken to make this a one-dish meal

Crock Pot Sloppy Joe Casserole

Crock Pot Sloppy Joe Casserole 1 32 oz package frozen shredded hash brown potatoes thawed 1 10.75 oz can condensed cheddar cheese soup 1 egg lightly beaten 1 tsp salt 1/2 tsp pepper 1 lb ground beef 1/2 small onion finely chopped 1 15.5 oz can sloppy joe sauce shredded cheddar cheese for topping (optional) Spray your 5-qt crock pot (slow cooker) with nonstick cooking spray. In a large bowl, combine shredded potatoes with the soup, egg, salt & pepper. Stir well then spread it in the bottom of the crock pot. In a large skillet, over medium heat, brown and crumble ground beef along with chopped onion. Drain excess grease. Stir in sloppy joe sauce. Spoon sloppy joe mixture over hash brown mixture in crock pot. Cover and cook on low for about 4 to 4 1/2 hours. Recipe Notes Shredded hash browns can be substituted for southern style hash browns, which are the smaller cubed potatoes, or you can use the Potatoes O'Brien that have peppers and onion mixed in with the cubed potatoes. If you'd like, about 10 minutes before it is ready, add about a cup of shredded cheddar cheese to the top of the casserole. Then put lid back on crock pot and allow the cheese to melt.

Crock Pot Beef & Noodles

Crock Pot Beef & Noodles 1 2 lb chuck roast 2-3 tbsp vegetable oil 1 tbsp steak seasoning salt & pepper 1 medium onion diced 4 cups water 4 tsp Better than Bouillon concentrated beef stock 2 tsp Worcestershire sauce 1 tsp minced garlic 1 12 oz bag frozen egg noodles like Reames 1/2 cup heavy cream optional Season both sides of chuck roast with steak seasoning and salt & pepper. Rub it in well. In a large skillet over high heat, add vegetable oil. Once oil is heated, add chuck roast. It should make a nice, loud sizzle when you put it in. Brown for about 2 minutes, then flip it over and brown the opposite side. Brown for a couple of minutes then turn off heat. Transfer chuck roast to your 6 quart crock pot. Add in diced onion. Cover crock pot and cook on low for about 6-8 hours. No additional liquid needs to be added. After roast has cooked, pull it out and put it on a plate. Begin shredding the beef, taking care to remove any excess fat bits. Place the shredded beef back into the crock pot. In a bowl, whisk together the water, Better than Bouillon, Worcestershire sauce and minced garlic. Pour mixture into crock pot over beef. Stir in bag of frozen egg noodles. Stir then cover crock pot and cook for an additional hour on low until noodles are fully cooked. Recipe Notes Optional: During the last 15 minutes of cooking, add in 1/2 cup heavy cream.

Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken 3 lbs boneless, skinless chicken breasts 1 packet au jus gravy mix 1 packet ranch dressing mix 1/2 cup salted butter (1 stick) 6 peperoncini peppers Add chicken breasts to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Then, top with stick of butter. Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this. When it's ready, take a couple of forks and shred the chicken. It will be very tender. Recipe Notes Any chicken will work for this recipe. We like to serve this up on sub rolls but you can serve this however you prefer.

Chicken Philly Sandwich

Chicken Philly Sandwich 4 Tbsp butter divided use 2 Tbsp canola oil 1 pound raw chicken tenders diced into chunks 2-½ tsp lemon pepper seasoning 1 ½ tsp cajun seasoning ½ Tbsp kosher salt 1 tsp freshly ground black pepper ½ onion diced 2 slices provolone cheese 2 sub rolls 4 Tbsp mayonnaise Heat 2 Tablespoons of butter and 2 tablespoons oil in a pan (medium high heat). While waiting for the butter to melt, season chicken with lemon pepper , cajun seasoning, salt & pepper.. Make sure all diced chicken pieces get seasoning on them. Once the butter has melted in pan, add chicken and onions. As the chicken cooks, be sure to move it around and maybe break it up a bit if you diced your chicken pieces large. Cook for about 8 minutes on medium heat. I like to take a piece out and test for seasoning right before putting the cheese on. You may want to add little more salt or pepper at this point. Lower heat and place slices of cheese on chicken to melt. You may need to put a cover on your pan to help the cheese along with melting. Slather rolls with remaining butter and toast slightly under the broiler – make sure to keep a close eye on it as broilers can burn a piece of bread quickly! I sometimes just toast mine on the stovetop using a cast iron skillet. Once rolls are toasted, put lots of mayo on both sides of roll. Don’t skimp on the mayo – it really adds to the flavor of this dish. Scoop up chicken, onion and cheese mixture onto bun.

Country Pork Chops and Rice

Country Pork Chops and Rice 3 tbsp . butter 1 1/2 cups rice uncooked 1/2 cup chopped yellow onion 1/2 cup chopped celery salt pepper and garlic powder, to taste 2 tbsp . vegetable oil 4 in bone- pork chops 3 cups water 3 beef bouillon cubes 2 tbsp . Worcestershire sauce optional Preheat oven to 425F degrees. In a large skillet over medium-high heat, add in butter until it starts to melt, then add in rice along with celery and onion. Stir and cook until rice begins to brown slightly and onion and celery soften just a bit. Then put rice mixture into bottom of 9 x13 baking dish. In a medium bowl or large measuring cup, combine water with beef bouillon. Stir well. If you are using bouillon cubes, you'll want to use very hot water to mix the bouillon into so it dissolves well. Pour beef broth over rice. Add in Worcestershire sauce (if using). Using that same skillet, over high heat, add in a couple tbsp. vegetable oil. Season pork chops lightly with salt, pepper and garlic powder. Place 2 pork chops in skillet at a time and brown both sides. You aren't cooking them all the way through. You just want to get a nice brown color on both sides (about 2 minutes per side). Follow the same process for the last 2 pork chops. Place pork chops on top of rice mixture in baking dish. Cover baking dish with aluminum foil. Place in oven and bake for about 35-4o minutes. The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.

One-Pan Taco Rice Dinner

One-Pan Taco Rice Dinner 1 pound ground beef 1 packet taco seasoning 2 cups water 2 cups Minute Rice uncooked 1 cup salsa 1 cup shredded cheddar cheese In a large skillet, brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water. Stir well and allow mixture to come to a boil. Turn down heat, then add in uncooked Minute Rice and stir. Cover and cook for about 5 minutes (until rice is tender.) Then remove lid and stir in salsa and cheese. Turn off the heat and it's ready to serve! Recipe Notes Serve with diced tomatoes, shredded lettuce and sour cream.

TACO CHICKEN

TACO CHICKEN 3 - 4 lb. chicken 1 onion, chopped 1 stick margarine 1 (10 oz) can Rotel tomatoes (with green chilies), drained & mashed 1 (10-3/4 oz) can cream of mushroom soup 1 (10-3/4 oz) can cream of chicken soup 1 cup grated cheese 1 (7 oz) bag taco (or nacho) chips - {Doritos} Boil or bake chicken; remove meat from bones; save 1 cup broth. Preheat oven to 350. In large skillet, saute onion in margarine. Add tomatoes, soups & broth. Heat and cook until thickened. Break 1/2 the chips into the bottom of a greased 9" X 13" X 2" pan, covering the bottom. Layer chicken over chips, then pour soup mixture over the top. Sprinkle remaining chips over chicken, then sprinkle with cheese. Bake 30 minutes or until bubbly around the edges.

Loaded Potato & Ranch Chicken Casserole

Loaded Potato & Ranch Chicken Casserole 1 1.5 lb bag Baby Boomer Little Potatoes 2 lbs boneless, skinless chicken breasts cut into 1-inch cubes salt & pepper to taste 1/2 cup prepared ranch dressing divided use Topping: 2 cups Mexican Cheese Blend 1 cup cooked & crumbled bacon 1/2 cup diced green onion Preheat oven to 450f. Spray a 9 x 13 baking dish with nonstick cooking spray. Dice your Little Potatoes into 1-inch cubes. In a large bowl mix together the diced potatoes, salt & pepper and 1/4 cup ranch dressing. Scoop the potatoes into prepared baking dish (save that bowl, we're going to use it again for the chicken.) Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won't be fork tender quite yet.). While the potatoes are cooking, add the cubed chicken to the bowl you used to the potatoes and add salt and pepper and the remaining 1/4 cup ranch seasoning. Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. Cover the baking dish with aluminum foil (Warning: Baking dish will be VERY hot so use oven mitts to do this.) Place baking dish back in the oven and cook for an additional 20 minutes (or until chicken is fully cooked.) Take baking dish out of the oven and top with shredded cheese, bacon and green onion. Place back in oven for 8-10 minutes until cheese is melted and bubbly. Recipe Notes If you can’t find Little Potatoes, just purchase Yukon Gold yellow potatoes and dice them up into 1-inch cubes. You’ll need to purchase enough potatoes so that when you cut them up, they will fill the bottom of your 9 x 13 baking dish.

Crock Pot Chunky Beef & Potato Stew

Crock Pot Chunky Beef & Potato Stew 2 pounds beef stew meat 1/4 cup all­ purpose flour 3 tbsp olive oil 2 cups beef stock 1 14.5 oz can fire ­roasted diced tomatoes 1.5 lb package Baby Boomer Little Potatoes sliced in half 1 medium onion diced 4 stalks celery diced 1 cup baby carrots 2 tsp Worcestershire sauce 1 tsp balsamic vinegar 1 tsp dried oregano 1 tsp minced garlic 1 bay leaf salt & pepper to taste to thicken stew: 3 tbsp cornstarch 3 tbsp cold beef stock or water Chop up the celery and onion. If your beef stew meat is too large in size, then cut it up into more bite­ sized pieces. Begin heating up the olive oil in a large skillet. In a bowl, mix together the stew meat with flour, salt and pepper (if using.) Once your oil is super hot, add in half of the beef and brown it on both sides. We're not cooking it through ­ just browning the meat. Once all the meat is browned, place it in the bottom of your crock pot. Pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar. Give it all a stir. Then stir in Little Potatoes, celery, onion and carrots. Sprinkle oregano, minced garlic and bay leaf on top. Stir again then cover. Cook on low for 8 hours. Once it's done cooking, it's time to thicken it up with what is called a cornstarch slurry. Whisk together cornstarch with cold water or beef broth. Pour mixture into the beef stew and stir well. Cover and switch to the "high" setting. Let it cook on high for another half an hour to thicken up.

Northwoods Pie

Northwoods Pie 2 lbs ground beef 1 small onion diced 1 lb maple bacon 2 28 oz cans BUSH'S Maple Cured Bacon Baked Beans 4 cups shredded mozzarella cheese salt & pepper to taste Brown and crumble ground beef in a large frying pan along with diced onion. Season with salt & pepper. Drain excess grease and set aside. In the same pan, fry bacon until half way done (about 5 minutes on each side.) Season with salt & pepper. Place cooked bacon on paper towels to remove excess grease. In the bottom of an aluminum 9x13 baking pan, layer half the ground beef. Layer one can of BUSH'S Maple Cured Bacon Baked Beans Next, layer 2 cups shredded mozzarella cheese. Then layer half the slices of partially cooked bacon. Then continue with the same layers: ground beef, beans, mozzarella and bacon. Cover entire dish with aluminum foil. Bake in covered (350f degree) grill for about 30 minutes (until cheese is melted and everything is bubbly.) Recipe Notes This dish can also be cooked in the oven. Preheat oven to 350f degrees and cook for 30 minutes

German Chocolate Cheesecake Cake

German Chocolate Cheesecake Cake 1 package German Chocolate Cake Mix ingredients needed per package directions eggs, oil & water 2 8 oz packages cream cheese softened 1-1/2 cups granulated sugar 4 eggs lightly beaten 1 cup granulated sugar 1 cup evaporated milk 1/2 cup butter cubed 3 egg yolks lightly beaten 1 teaspoon vanilla extract 2-1/2 cups sweetened flaked or shredded coconut 1-1/2 cup chopped pecans Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining cake batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Recipe Notes Refrigerate leftovers.

Strawberry Jell-O Poke Cupcakes

Strawberry Jell-O Poke Cupcakes 1 box white cake mix ingredients required to make cake egg whites, water and oil 1 3 oz box strawberry gelatin 1 cup water 1 container of whipped white frosting Mix cupcakes as directed on the back of the box and bake as directed. Allow cupcakes to cool completely. Boil 1 cup water and add jello, stir until completely dissolved. Poke holes in cupcakes with fork or toothpick. Don't be afraid to pick right down in there several times. You want plenty of holes for the jell-o to seep into. Using a spoon, pour strawberry gelatin mixture over cupcake. Now they need to go into the fridge for about 2-3 hours to set. Once set, frost cupcakes using whipped frosting. Top it off with fresh, sliced strawberries. Recipe Notes This same recipe can be used to make a 9 x 13 cake. You can use any combination of cake mix or Jell-) flavor you like with these. Orange Jell-o works well with these. Also, for 4th of July celebrations, it might be fun to use a Berry Blue Jell-O.

Oreo Pudding Poke Cake

Oreo Pudding Poke Cake 1 box chocolate cake mix (ingredients needed to make cake- eggs, oil & water) 2 4 oz packages of Instant Oreo pudding 3 cups milk 2% or higher 1 8 oz tub whipped topping (COOL WHIP) thawed crushed Oreo cookies for topping Preheat oven to 350f degrees. Make cake mix according to package directions and bake in a well-greased 9x13 pan Bake cake according to times on the back of the box. When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle. In a medium bowl, add milk to pudding mixture and whisk until most of the lumps are removed. There will be a few lumps in the pudding because of the Oreo pieces that are in the pudding. Whisk for about 1-2 minutes until pudding just starts to thicken. Pour pudding mixture over warm cake, making sure to aim for the holes. Spread it out with a spoon and gently push down on the pudding to help get it into the holes. Spread whipped topping on top of pudding layer. Then put the cake in the refrigerator to allow it to cool completely. About an hour. Once it is set, top with crushed Oreo cookies. Recipe Notes Use a non stick cooking spray that has flour in it for best results. Keep cake refrigerated

Lemon Blueberry Cake

Lemon Blueberry Cake 1 1/2 cups all-purpose flour 2 tsp baking powder dash salt 1 1/4 cup vanilla yogurt 1 cup sugar 3 eggs 1/3 cup canola oil 2 tsp grated lemon zest 1 tsp pure vanilla extract 1 cup fresh blueberries + 2 tsp flour Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract. Add the dry ingredients into the wet ingredients and whisk until batter is smooth. Sprinkle 2 tsp flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until toothpick tester comes out clean. Recipe Notes Lemon Simple Sugar: 1/3 cup freshly squeezed lemon juice 1/3 cup sugar In a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside. When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool. Vanilla Glaze: 3/4 cup powdered sugar 1/2 tsp pure vanilla extract milk, as needed In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency. Pour over the cooled cake and let it run down the sides. Transfer to a serving platter, slice and enjoy!

Better than Brownies

Better than Brownies 1 package Cook & Serve Chocolate Pudding Mix 3.4oz, NOT Instant 2 cups milk 1 package Chocolate Cake Mix 18.5oz 1 cup Semi-Sweet Chocolate Chips 1 Cup Chopped Nuts Preheat oven to 350F degrees. In a medium sauce pan, prepare dry pudding mix according to package directions. Cook until slightly thickened. (Not too thick, but enough to cover and stick to a spoon). Remove from heat. Stir in dry cake mix. Stir until combined. Spread batter into a greased (I use nonstick cooking spray) 13 x 9 baking pan. Sprinkle with chocolate chips and nuts (if using). Bake at 350F degrees for about 30 minutes (until an inserted toothpick comes out clean). Cool and cut into squares.

Chubby Hubby Bars

Chubby Hubby Bars 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp table salt 3/4 cups unsalted butter (1 1/2 sticks) room temperature 1 cup packed light brown sugar 1/2 cup granulated white sugar 2 large eggs 1/3 cup chunky peanut butter 1 tbsp vanilla extract 1 1/4 cups chocolate chips divided use 1 1/2 cups chopped pretzels divided use 1/2 cup peanut butter chips Preheat oven to 350F degrees. Spray a 9 x 13 baking pan with nonstick cooking spray (I like the kind that has flour in it.) Put your pretzels in a sealable bag, and chop them up (roughly). I just pound mine with a rolling pin. In a medium bowl, combine flour, baking soda and salt. Using a mixer, beat together butter, light brown sugar and white sugar at medium speed. Mix until combined and fluffy. Add in eggs, vanilla and peanut butter. On low speed, slowly add in your flour mixture just until it is incorporated into the batter. Now add in 1 cup semi-sweet chocolate chips and 1 cup chopped pretzels. Stir this mixture up with a spoon, batter will be very stiff. Spread batter into baking pan. In a small bowl, mix together your remaining toppings, 1/2 cup chopped pretzels, 1/4 cup chocolate chips and 1/2 cup peanut butter chips. Sprinkle mixture over top of batter. Bake for about 30-35 minutes until golden brown. Cool completely before cutting into squares.

Cinnamon Roll Cake

Cinnamon Roll Cake CAKE: 3 cups all-purpose flour 1/4 tsp . iodized salt 1 cup white granulated sugar 4 tsp . baking powder 2 large eggs 2 tsp . vanilla extract 1 1/2 cups milk 1/2 cup unsalted butter melted, 1 stick CINNAMON FILLING: see notes below 1 cup unsalted butter softened to room temp., 2 sticks 1 cup packed light brown sugar 2 tbsp . flour 1 tbsp . ground cinnamon GLAZE: 2 cups powdered sugar 5 tbsp . milk 1 tsp . vanilla extract Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it). In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter). Don't overmix, just stir until combined. While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery). Spread this batter evenly into your baking dish. Now to make the filling. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter. Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean. While the cake is baking, make the glaze. Whisk together powdered sugar, milk and vanilla extract in small bowl. Pour the glaze over the warm cake. Recipe Notes I think you could get away with only using one stick of butter in the cinnamon/sugar filling mixture. I think two sticks of butter makes this filling a tad heavy and therefore, it likes to sink to the bottom a bit while baking. Serve warm or at room temperature.

Strawberry Shortcake Cake

Strawberry Shortcake Cake 1 16.5 oz box (yellow, white or vanilla) cake mix additional ingredients to make cake; eggs, oil and water 1 8 oz package cream cheese softened to room temperature 1/2 cup powdered sugar 1 8 oz container whipped topping (COOL WHIP) thawed 1 13.5 oz container premade strawberry glaze 3 cups fresh strawberries hulled and cut into bite size pieces Make your white cake according to package directions for a 9 x 13 baking dish. Allow the cake to cool. Then make the next layer. In a mixing bowl, combine softened cream cheese with powdered sugar until smooth. Stir in thawed whipped topping and combine well. Smooth over the cooled cake. In a bowl combine the strawberry glaze with the sliced strawberries. Spread this mixture on top of the cake. Slice and serve. Recipe Notes This cake needs to be kept refrigerated. You can usually find the strawberry glaze in the fruit section of your grocery store. Most grocers keep it right next to the strawberries. You can also make your own strawberry pie glaze if you have a favorite recipe for it.

Cookies and Cream Pie

Cookies and Cream Pie 10 rainbow candy cookies chopped 1 8 oz block cream cheese softened 1/2 cup granulated white sugar 1 tsp vanilla extract 1 8 oz tub COOL WHIP thawed rainbow sprinkles for topping In a medium bowl, beat cream cheese until smooth (this is easiest if you use an electric hand or stand mixer). Add in sugar and mix until combined and smooth. Stir in vanilla extract. Then fold in COOL WHIP. If you haven't done so already, chop up your cookies. Leave them a bit chunky. You want to see larger bits of cookie in your pie. Gently stir in the chopped cookies to the mixture. Spread mixture into graham cracker crust. And then add sprinkles. Put in the refrigerator to cool for a few hours. Slice and serve.

Graham Cracker Goodies

Graham Cracker Goodies 1 oz tub COOL WHIP whipped topping thawed, 8 . 1 oz box instant vanilla pudding 3.4 . 30 graham cracker squares sprinkles In a bowl combine COOL WHIP and dry vanilla pudding. Stir until pudding is completely combined with COOL WHIP. (It shouldn't be grainy.) Spread about 1 1/2 tablespoons of frosting on a graham cracker square (we just eyeball it). Put another graham cracker square on top and squish it down just a little. You want some of the filling to ooze out the sides just a bit because you need something for the sprinkles to stick to. Take each graham cracker goodie and dip each of the four sides in sprinkles. I'll usually pour the sprinkles onto plates or into bowls to make it easier for the kids to dip each goodie into. Place completed goodies onto a cookie sheet. Continue with above steps until all your goodies are finished. Place tray in freezer for at least an hour or two. Then serve cold. Recipe Notes Any leftovers can be kept frozen in an airtight, freezer-safe container. Just be sure to use wax paper to separate the layers.

Chocolate Marble Gooey Butter Cake

Chocolate Marble Gooey Butter Cake CRUST: 1 box yellow cake mix 1 stick salted butter melted 1 large egg FILLING: 1 8 oz block cream cheese softened to room temp. 2 large eggs 1 stick salted butter melted 1 tsp vanilla extract 3 3/4 cups powdered sugar 1 cup semi-sweet chocolate chips Preheat oven to 350F degrees. Spray a 9x13 baking pan with nonstick cooking spray. For the crust: In a medium bowl, combine cake mix, melted butter and egg. Beat together using an electric or stand mixer on low for 2 minutes. You'll notice the batter will start to pull away from the sides of the bowl. Spread the batter into the bottom of your baking dish. It's best just to get in there with your hands to get it all evenly spread out. For the filling: Using the same mixing bowl, add the cream cheese and beat on low until smooth. Add the eggs, melted butter and vanilla extract and mix on medium speed for 1 minute. Add in the powdered sugar and mix everything together until smooth and well incorporated. Place 1 cup chocolate chips into a microwave safe bowl or dish. Microwave chips on high for about 1 minute (maybe longer depending on your microwave). Stir chips to make sure they all melted. Measure out 1 cup of the cream cheese filling.Combine cream cheese filling with melted chocolate. Whisk together until well blended and all one color. Pour filling on top of crust and spread out evenly. Using a spoon, dollop chocolate filling on top of cream cheese filling. Using a butter knife, swirl the knife around so the top of the batter has a marbled effect. Bake for about 45 minutes. Be careful not to overbake. Cool for at least 30 minutes. Then cut into squares and serve.

Stuffing Coated Pork Chops

Stuffing Coated Pork Chops 6 boneless pork chops salt and pepper 1/2 cup flour 1 egg 2 tablespoons milk 1 box Stovetop Stuffing (pork chicken, or turkey flavor) 3 tablespoons butter melted Preheat oven to 425 degrees. Lightly season pork chops with salt and pepper. Place flour on a plate. Whisk together egg and milk in a bowl. Place stuffing mix on a plate. Coat each pork chop in flour, dip in egg mixture, and press both sides into stuffing mix, coating as well as possible. Pour melted butter into a 9x13-inch baking pan. Add pork chops to pan. Place in oven and bake 10 to 12 minutes. Flip pork chops over and continue to bake another 10 to 12 minutes. Recipe Notes Note: I used pork chops with a medium thickness. If your pork chops are thick, increase the cooking time.

Slow Cooker Barbecued Green Beans

Slow Cooker Barbecued Green Beans 8 slices thick-cut bacon 1/2 cup chopped onion 1/2 cup ketchup 1/3 cup packed light brown sugar 1/4 cup BBQ sauce 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 4 (14.5-ounce) cans green beans, drained Chop bacon and cook it in a large nonstick pan. Remove bacon and set aside. Discard all but 2 tablespoons bacon grease. Add onion to bacon grease left in pan and cook until soft. In a medium bowl, stir together ketchup, brown sugar, BBQ sauce, Worcestershire sauce, salt, pepper, and cayenne pepper. Add green beans to a lightly greased 4 to 6 quart crock pot. Add onions along with any bacon grease left in pan to crock pot. Pour ketchup mixture on top and stir in. Sprinkle bacon on top. Cover crock pot and cook on LOW for 4 to 5 hours.

Pecan Pie Cake

Pecan Pie Cake 1 (15.25-ounce) box Butter Pecan cake mix 1/2 cup butter (1 stick), softened 1 cup packed light brown sugar 2 eggs 2 tablespoons water 2 cups chopped pecans 1/2 cup butter (1 stick), softened 2 eggs 1 cup sugar 1 cup light corn syrup 1 cup milk Preheat oven to 325 degrees and grease a 9x13-inch baking pan. Measure out 2/3 cup of cake mix and set aside. Place remaining cake mix in a mixing bowl with 1/2 cup softened butter, light brown sugar, 2 eggs, and water. Use an electric mixer to mix well. Fold in pecans and pour batter into prepared pan. Place in oven and bake for 25 minutes. About 5 minutes before end of baking time, mix together 1/2 cup softened butter, 2 eggs, sugar, corn syrup, and milk along with the 2/3 cup of cake mix that was set aside. Remove pan from oven, pour second batter on top. Return pan to oven and bake another 30 to 35 minutes. Cake will still be jiggly in center. Serve warm with whipped cream or vanilla ice cream.

Oyster Casserole

Oyster Casserole 5 tablespoons butter divided 1/2 cup finely chopped yellow onion 1/3 cup finely chopped red bell pepper 1/3 cup finely chopped celery 1 (4-ounce) package mushrooms, sliced 1 garlic clove, minced 3 (8-ounce) containers fresh oysters, drained 2 tablespoons all-purpose flour 2/3 cup heavy cream 1/3 cup freshly grated Parmesan cheese 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground nutmeg 1 cup panko crumbs 2 green onions, sliced Melt 2 tablespoons butter in a pan over medium-high heat. Add onion, bell pepper,celery, and mushrooms. Cook, stirring frequently until vegetables are soft, about 5 to 7 minutes. Add garlic and cook 1 more minute. Add drained oysters and cook, stirring frequently, until oysters are about halfway cooked. Pour entire contents of pan (oysters and vegetables) through a fine-meshed sieve and discard all liquid. Transfer everything in the sieve to a greased 11x7-inch baking pan. Season lightly with salt and pepper. In a small saucepan, melt 1 tablespoon butter. Add flour and cook and stir for 1 minute. Gradually whisk in cream and cook until it begins to simmer and thicken. Add Parmesan cheese, whisk until melted, and remove from heat. Stir in salt, pepper, and nutmeg. Pour over the oysters. Melt remaining 2 tablespoons butter. Toss with Panko crumbs and green onions. Sprinkle on top of casserole. Place under broiler and broil until Panko crumbs are golden brown and mixture is bubbly.

Jalapeno Chicken Salad

Jalapeno Chicken Salad 2/3 cup mayonnaise 1 tablespoon lime juice 1/4 teaspoon ground cumin 3 cups shredded cooked chicken 1/2 celery rib, finely chopped 1/2 red bell pepper, seeded and finely chopped 1/2 red onion, finely chopped 1/2 avocado, diced 2 tablespoons cilantro, chopped 1/4 cup sliced pickled jalapeno peppers, diced salt and pepper 4 large flour tortillas cooking spray In a medium bowl, stir together mayonnaise, lime juice, and cumin. Add chicken, celery, red bell pepper, red onion, avocado, cilantro, and pickled jalapenos. Stir well to combine. Season to taste with salt and pepper. Heat a nonstick skillet over medium heat. One at a time, spray both sides of a tortilla with cooking spray and heat, flipping half way through, in skillet until soft and pliable and beginning to get brown spots. Quickly place tortilla over an overturned bowl, use your hands to shape it around the bowl. Let cool. To serve, place about 1 1/3 cups of chicken salad in each tortilla cup.

Frito Corn Salad

Frito Corn Salad s 1 (15-ounce) can whole kernel corn, drained 1 (15-ounce) can Fiesta corn, drained 2/3 cup mayonnaise 1/3 cup sour cream 1/2 red onion, finely diced 6 ounces cheddar cheese, grated 1 (9.75-ounce) bag BBQ or Chili Cheese Flavored Corn Chips Place corn in a large bowl. Stir in mayonnaise and sour cream. Add onion and cheddar cheese and stir to mix. Just before serving, sprinkle corn chips on top.

Strawberry Shortcake

Strawberry Shortcake 2 cups Self-Rising Flour 1/2 cup granulated sugar, divided 1/2 cup butter, cut into cubes and chilled well 1/3 cup half-and-half, plus a little extra for brushing the tops 1 large egg 3 cups sliced strawberries 1 cup heavy cream 2 tablespoons powdered sugar Lightly coat an 8x8-inch pan with cooking spray and preheat the oven to 450 degrees. Place flour and 1/4 cup sugar in a large bowl. Stir to combine. Scatter butter pieces on top and use a pastry blender to cut the butter into the flour mixture until there are no pieces larger than a pea. Whisk the half-and-half and egg together and add to flour mixture. Stir with a fork just until dry ingredients are moistened and it forms a dough. Transfer dough to prepared pan and use your fingers to spread it into an even layer. Brush the top of dough with a little half-and-half. Place in oven and bake for 18 to 20 minutes or until golden brown on top. While it is baking, combine strawberries and remaining 1/4 cup sugar in a medium bowl. If desired, you can mash some of the strawberries with a fork. Using an electric mixer, beat cream. Once it starts to thicken, add powdered sugar and continue to beat until soft peaks form. (Note: It helps if you chill the bowl you will be whipping the cream in beforehand.) Cut biscuit into 4 squares. Slice each biscuit in half and sandwich strawberries and whipped cream between the halves. Place extra strawberries and cream on top.

Dirty Rice

Dirty Rice 1 (14-ounce) can chicken broth 1 bay leaf 1 1/2 cups long-grain rice 1 tablespoon bacon grease or Vegetable oil 1/2 pound ground beef 1 medium onion, chopped 1 celery rib, chopped 1/2 green bell pepper, seeded and chopped 1/2 cup finely chopped chicken livers 2 cloves garlic, minced 1/2 teaspoon salt 2 teaspoons Cajun Seasoning, I like Tony Chachere's 1/4 teaspoon dried thyme Set aside 1/2 cup of the chicken broth and pour remaining chicken broth in a medium saucepan. Add 1 1/2 cups water and bay leaf. Bring to boil. Add rice, cover and cook 20 minutes. Heat bacon grease in a cast iron Dutch oven. Add ground beef and crumble it with a wooden spoon. Once you have the ground beef crumbled, add onion, celery, and green pepper. Cook stirring occasionally until beef is no longer pink and vegetables are softened. Add chicken livers and garlic and continue to cook 5 minutes. Add salt, Cajun seasoning, and thyme. Add reserved chicken broth and scrape the bottom of the pan to release all the brown pieces. Let simmer 1 minute. Remove bay leaf from rice and add rice to Dutch oven. Stir it into the ground beef mixture. Keep the heat on while you stir. Once it is combined well, remove from heat

Fried Green Beans

Fried Green Beans,YUMMMM 3 cups all-purpose flour 2 teaspoons salt, divided 2 teaspoons garlic powder, divided 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 2 teaspoons white vinegar 1 large egg 1 tablespoon baking powder Vegetable oil 1 pound fresh green beans, trimmed Ranch dressing In a medium bowl, whisk together flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and cayenne pepper. In another medium bowl, stir together 1 1/2 cups water, 1 teaspoon salt, 1 teaspoon garlic powder, and vinegar. In a small bowl whisk together egg and baking powder. Whisk into water mixture. Pour 2 inches of oil into a Dutch oven. Heat between 350-375 degrees. In batches, dip green beans in egg mixture and then dredge in flour mixture. Dredge in egg mixture a second time and then in flour mixture a second time. Fry beans for 3 to 4 minutes or until golden brown. Season to taste with salt and serve with Ranch dressing.

Cream Cheese Noodles

Cream Cheese Noodles 2 tablespoons butter 2 garlic cloves, minced 1 (8-ounce) block cream cheese, cut into chunks and softened 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon white pepper 1 pound pasta, cooked In a large saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Add cream cheese and reduce heat to low. Stir until cream cheese is about half melted. Add milk and continue to cook and stir until smooth. Stir in salt and both peppers. Remove from heat and stir in pasta.

Cinnamon Sugar Drop Biscuits

Cinnamon Sugar Drop Biscuits 2 cups White Lily Wheat and Almond Blend 2 tablespoons sugar 1 tablespoon baking powder 3/4 teaspoon salt 12 tablespoons cold butter cut into cubes 3/4 to 1 cup milk 2 tablespoons melted butter 2 tablespoons sugar 1 teaspoon cinnamon Preheat oven to 450 degrees and grease a baking sheet. In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. Sprinkle butter cubes across flour mixture and use a pastry cutter (or your fingers) to cut the butter in until mixture is mealy. Stir in 3/4 cup milk. Dough should be slightly wet. Add more milk if needed. Use a greased 1/4 cup measuring cup to scoop and drop biscuits onto prepared baking sheet. Brush tops with melted butter. Combine sugar and cinnamon and sprinkle on top of biscuits. Bake for 12 to 13 minutes.

Cheesy Jalapeno Corn Casserole

Cheesy Jalapeno Corn Casserole 1 (11-ounce) can corn, drained well 1 (14.75-ounce) can creamed corn 1 (8-ounce) container sour cream 1 large egg, lightly beaten 1 small onion, finely chopped 1-2 jalapenos, finely chopped 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon salt 2 tablespoons butter, melted 1 (7.5-oz) package corn muffin mix, I use Jiffy 1 1/2 cups shredded sharp cheddar cheese, divided Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.) In a large bowl stir together corn, sour cream, and egg. Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 cup cheddar cheese. Pour into prepared casserole dish. Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.

Cajun Nuts

Cajun Nuts 2 tablespoons bacon grease 2 cloves garlic, minced 2 cups unsalted peanuts 1 cup unsalted cashews 1 cup whole unsalted almonds 1 cup pecan halves 1/2 tablespoon Cajun seasoning 1 teaspoon salt 2 teaspoons sugar 1 teaspoon black pepper Cajun Seasoning 1/4 cup Lawry's seasoned salt 1 tablespoon onion powder 1 tablespoon paprika 1/2 tablespoon cayenne pepper 1/2 tablespoon garlic powder 1 teaspoon ground white pepper 1 teaspoon black pepper 1/2 teaspoon dry mustard 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Preheat oven to 200 degrees. In a small bowl, combine all ingredients for Cajun seasoning. (You will only use 1/2 tablespoon of this mixture. Save the rest for other uses.) In a small pan heat bacon grease over low heat. Add garlic and cook for 2 to 3 minutes. Place nuts in a large bowl. Drizzle bacon fat/garlic over nuts and toss to coat. Sprinkle 1/2 tablespoon of cajun seasoning, salt, sugar, and black pepper over nuts. Toss to coat evenly. Pour nuts onto a large baking sheet and place in oven for 45 minutes, stirring every 15 minutes.

Cabbage and Noodles

Cabbage and Noodles 12 ounces (7-8 slices) thick bacon, cut into1/2-inch pieces 1 small onion, diced 1 head green cabbage, sliced 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon crushed caraway seeds 12 ounces egg noodles 2 tablespoons butter Cook bacon in a large nonstick skillet until crispy. Remove with a slotted spoon and place on paper towel-lined plate. Add onion to bacon grease and cook until it begins to soften, about 2 minutes. Meanwhile, bring a large pot of salted water to a boil. Add noodles and cook according to package directions. When they are done, drain and place in a large bowl with butter. Add cabbage to skillet with bacon grease and cook until tender, about 10 minutes, using tongs to move cabbage around so that it cooks evenly. Add caraway seeds, salt, and pepper. Stir cabbage and bacon into noodles and serve.

Butterscotch Lush

Butterscotch Lush 1 (11.3-ounce) package pecan sandies 6 tablespoons butter, melted 1/2 cup flour 12 ounces cream cheese, softened 1 1/2 cups confectioners' sugar 1 (16-ounce) frozen whipped topping, thawed 2 (3.4-ounce) instant butterscotch pudding 3 1/4 cups milk chopped pecans, optional Place cookies in food processor and process until finely crumbled. Stir together cookie crumbs, melted butter, and flour in a medium bowl. Transfer cookie crumb mixture into a lightly greased 9x13-inch pan. Press evenly along bottom of pan. Place in 325 degree oven for 8 to 10 minutes. Let cool. Beat cream cheese until smooth and gradually beat in confectioners' sugar. With mixer on low, beat in 2 cups whipped topping just until combined. Spread cream cheese layer on top of crust. Using an electric mixer, beat both boxes of butterscotch pudding with milk on LOW until thick. Spread on top of cream cheese layer. Spread remaining whipped topping on top. Garnish with chopped pecans if desired.

Buttered Noodles

Buttered Noodles 1 (14.5-ounce) can chicken broth 1 cup water 1 chicken or beef bouillon cube 1 stick butter, divided 1 (12-ounce) package wide egg noodles 1/4 teaspoon garlic powder freshly ground black pepper chopped parsley Combine broth, water, bouillon cube, and half the stick of butter in a large nonstick skillet. Bring to a boil. Add noodles and cook, stirring frequently for about 8 minutes. (Note: Turn the heat down so the liquid does not boil vigorously and evaporate too quickly. Add more water if necessary. Add garlic powder and remaining butter and stir well. Remove from heat and season with pepper and sprinkle with parsley.

Bacon Cheddar Biscuits

Bacon Cheddar Biscuits 6 slices bacon 2 1/4 cups self-rising flour 8 tablespoons very cold butter cut into cubes 3/4 cup buttermilk 3/4 cup shredded cheddar cheese 2 tablespoons melted butter. Cook bacon until crisp. Let cool and then crumble. Reserve bacon fat. Preheat oven to 425 degrees. Add 1 tablespoon bacon fat to a 9-inch cast iron skillet and swirl to coat the bottom. Place flour in a medium bowl. Add butter and use your fingers or a pastry cutter to cut it into the flour until it resembles coarse meal. Stir in buttermilk just until a dough starts to form. Stir in cheese and crumbled bacon. Turn dough out onto a floured surface. Roll dough into a rectangle, fold in thirds and rotate 90 degrees. Roll into a rectangle again, fold into thirds and roll out to 3/4-inch thickness. Use a floured 2 1/2-inch biscuit cutter to cut biscuits. Place in prepared pan. Roll dough scraps out to cut more biscuits. Bake in oven for about 20 minutes.

3-Ingredient Crockpot Pork

3-Ingredient Crockpot Pork 1 (3 to 4 pound) boneless Boston Butt 1 (18-ounce) bottle barbecue sauce 1 (12-ounce) can coke Place Boston Butt in a 6-quart slow cooker, fat side up. Pour barbecue sauce and coke on top. Cover and cook on low for 8 to 10 hours. Meat should shred easily with a fork. Remove pork from crockpot and place in a large bowl or on a large plate. Shred with 2 forks. Discard any chunks of fat. Skim fat from sauce and return pork to crockpot.

Homemade Kit Kat Bars

Homemade Kit Kat Bars 72 club crackers 1 cup butter (2 sticks) 2 cups graham cracker crumbs 1 cup light brown sugar firmly packed 1/2 cup milk 1/3 cup sugar 2/3 cup creamy peanut butter 1 cup semi-sweet chocolate chips Line an ungreased 9 x 13 baking dish with layer of club crackers In a large saucepan, over medium heat, melt butter. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a gentle boil, and boil for 5 minutes. Make sure to stir constantly so it doesn't burn to the bottom of your sauce pan. Remove from heat and spread half the butter mixture evenly over crackers. Do your best to spread it out evenly. Layer with another layer of crackers. Then spread the other half of the butter mixture on top. Then a final layer of crackers on top of that. In a small saucepan, combine peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly until completely melted and blended. Spread evenly over top layer of crackers. Cover with plastic wrap and pop it in the fridge for an hour or two. You want that top chocolate layer to really cool down and firm up. Once it is completely cooled, slice into small squares.

Butter Crumble Apple Pie

Butter Crumble Apple Pie 1 9-inch pre-made pie crust or Make Your Own For the filling: 6 Granny Smith apples peeled, cored and sliced 1/4 cup all-purpose flour 1/2 cup sugar 1 tsp ground cinnamon For the butter crumble topping: 1 cup all-purpose flour 1/3 cup white sugar 8 tbsp butter (1 stick) room temperature If using the Wham Bam Pie crust, make that first and then pop the crust in the fridge while making the filling. Preheat oven to 400F degrees. In a bowl, combine sliced apples with flour, sugar and ground cinnamon. Give it all a good stir to make sure all the apple slices are thoroughly coated. Put apple filling into the pie crust. Making sure you spread it out and all the apple pieces are lying flat. To make the crumble, in a bowl, combine, flour and sugar. Then add in softened butter. Using a large fork, combine the flour mixture with the butter until it looks crumbly. Sprinkle the crumble mixture all over the top of the pie. Bake in the center rack of your oven for about 45 minutes until apples are soft and top is golden brown.

Pancake Puppies

Pancake Puppies 3 cups pancake mix (don't pack into measuring cup just scoop and scrape off excess) 1/3 cup sugar 1 1/2 tsp . ground cinnamon 1/2 tsp . ground nutmeg 2 eggs beaten 3/4 cup milk 2 tbsp . oil plus more for frying cinnamon sugar icing, or maple syrup for dipping Icing: 1 cup powdered sugar 1-2 tbsp . milk 1 tsp . vanilla or maple extract Pour several inches of oil into a deep saucepan. Begin heating it up to 375 degrees over medium-high heat. It's important to use a cooking thermometer to get it to the right temperature and not overheat the oil. In a large bowl, combine pancake mix, sugar, cinnamon and nutmeg, milk, beaten eggs and 2 tbsp. oil. Give it a good stir until well mixed. Scoop batter up using a spoon or a small cookie scooper and drop into the hot oil. Two things to really remember when making these. Don't make them too big and don't let your oil get out of control hot. A generous teaspoon of the batter is enough. Keep an eye on your oil temperature by using a cooking thermometer. Drop those puppies into the oil. Flip them over once during cooking so the get evenly brown on all sides. Don't try to cook too many at one time. Small batches work best so you have a chance to flip them around as they cook. Continue with this process until they are all done. When they are finished frying, place them onto a paper towel lined tray to drain excess grease. Sprinkle with cinnamon sugar as soon as they come out of oil. Or make icing to dip them in. To make the icing, stir together powdered sugar, milk and extract in a small bowl. Stir until smooth - then serve.

Peanut Butter Bomb Cake

Peanut Butter Bomb Cake 1 box yellow cake mix 1 1/4 cups water 1/4 cup vegetable oil 3 eggs 1 1/4 cup peanut butter divided use 1 tub chocolate frosting 5-6 Nutter Butter cookies crushed Preheat oven to 350F degrees. Spray a 9 x 13 baking pan with nonstick cooking spray. In a bowl, combine cake with with water, oil, eggs and 1 cup of peanut butter. Stir until combined well. Pour batter into prepared baking dish and bake for about 23-28 minutes. A toothpick inserted into the middle of the cake should come out clean when cake is done. Allow cake to cool completely before frosting. Then in a medium bowl, combine chocolate frosting with leftover (1/4 cup) peanut butter. Stir until combined. Spread frosting onto cooled cake. Place 4 or 5 cookies (more if you like lots of cookies) into a ziploc bag. And crush the cookies using a heavy object like a rolling pin. Sprinkle crushed cookies onto cake. Slice and serve.

No-Bake Apple Pie

No-Bake Apple Pie 5 pounds apples peeled, cored and thinly sliced, about 3 1 3/4 cup water divided use 1 3 oz lemon Jell-O 1/2 tsp cinnamon 1/4 tsp nutmeg 1 package Cook & Serve vanilla pudding 3 0z. 1 inch graham cracker crust 10- crushed cinnamon graham crackers for topping In a large saucepan, over medium heat, combine apples, 1 1/2 cups water, dry lemon Jell-O mix, cinnamon and nutmeg. Bring to a boil then reduce heat to low. Simmer for about 4 to 6 minutes, until apples are tender. Stir in dry pudding mix and add remaining 1/4 cup water. Cook and stir for about 2 minutes, or until mixture is thickened (like syrup). Remove from heat. Spoon filling into crust. Allow to cool on countertop. Then cover and refrigerate overnight. It will thicken and set as it cools in the fridge so it's important you give it time to completely cool. Take about 4-5 graham cracker squares and place in a Ziploc bag. Crush the crackers using a rolling pin or some other heavy object. Sprinkle crushed graham crackers over cooled pie. Slice and serve. Recipe Notes If you prefer your pie warm, you can always put your slices of pie (on a microwave-safe plate) and heat for a few seconds until warmed through. And serve with a good dollop of ice cream

Coconut Cream Pie Bars

Coconut Cream Pie Bars FOR THE CRUST: 1 3/4 cup all-purpose flour 1/2 tsp salt 1/2 cup vegetable oil 2 tbsp water FOR THE FILLING: 1/2 cup sugar 1/4 cup corn starch 2 cups half and half 4 egg yolks 3 tbsp butter 1 cup sweetened flaked coconut 1 1/2 tsp coconut extract FOR THE TOPPING: 2 cups heavy whipping cream 1/3 cup sugar 1 1/2 tsp vanilla extract sweetened coconut toasted Preheat oven to 400F degrees. Combine crust ingredients and spread into a 9 x 13 baking dish. Poke dough all over with a fork. Bake at 400F degrees for about 10-15 minutes. Crust should be a light golden brown and not "doughy". Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. Do not leave your pot. After a few minutes you will notice it has thickened. Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well. Then spread pudding mixture over crust. Allow to cool for a few minutes. Then cover with plastic wrap. Put it in the fridge to cool for about an hour. Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer. Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool. Sprinkle bars with toasted coconut then slice and serve.

Snickers Poke Cake

Snickers Poke Cake 1 box devil's food cake mix (ingredients needed to make cake: eggs, oil & water) 1 jar caramel ice cream topping 3 Snickers candy bars 1 8 oz tub whipped topping thawed chocolate and caramel syrup for drizzling Prepare cake according to box directions. As soon as the cake comes out of the oven, begin poking holes into the cake, using a fork. You want the holes big enough for the caramel sauce to get down into. Pour jarred caramel sauce over warm cake. Using the back of a spoon or an offset spatula, spread sauce and gently push it down into the holes. Let the cake cool completely before moving onto the next step. Once the cake is cooled, start preparing the topping. Chop up the 3 Snickers bars into bite size pieces. Add chopped Snickers to thawed whipped topping. Stir well. Then spread topping onto cooled cake. Drizzle cake with chocolate and caramel syrup. Slice and serve! Recipe Notes If you like (and we do), drizzle individual servings with just a bit more chocolate and caramel syrups.

Apple Pie Packets

Apple Pie Packets 1 apple cored and sliced 1 tbsp . butter 1 1/2 tbsp . brown sugar 1/4 tsp . ground cinnamon 1 tbsp . dried cranberries or raisins optional 1 tbsp . chopped pecans optional Preheat grill (to medium heat) Cut a 12 x 18-inch sheet of nonstick foil. Place apple slices on foil along with butter, brown sugar and cinnamon and dried cranberries. Wrap packet securely with double-fold seals, allowing for a bit of room for heat expansion. Place packet on grill; cover and cook for about 15 minutes over medium heat. Be careful when removing from the grill. I just use a grill-safe spatula and gently scoop up the packet and put it on a plate. Use caution when opening packets because there will be hot steam as you open them. We serve right in the packets. There will be juices on the bottom of the packet. Just gently stir your apples around a bit in those juices.

Gooey S'mores Treats

Gooey S'mores Treats 6 tbsp . butter 1 10 oz bag mini marshmallows 1 12 oz box Cinnamon Toast Crunch ., or Golden Grahams 1 cup Semi-Sweet Chocolate Chips Spray a 9 x 13 baking dish with nonstick cooking spray (this will just help get the bars out easier). In a large pot over medium heat, melt butter with mini marshmallows. Don't allow to burn. Stir frequently and melt gently until smooth and combined. Take pot off of heat. Stir in Cinnamon Toast Crunch cereal (or Golden Grahams, if using). Stir until mixture is totally combined. Now, at this point, you can stir in chocolate chips. They will melt as you stir them in. Or, if you want to keep them more intact, transfer mixture to another bowl (this will help it cool faster). And then wait a few minutes before stirring in chocolate chips. Pour mixture into prepared baking dish and spread out evenly. Allow mixture to cool completely and then slice.

Graham Cracker Cake

Graham Cracker Cake 32 squares cinnamon graham crackers crushed (2 3/4 cups) 2 tsp baking powder 2 tbsp all-purpose flour 1 cup sugar 1/2 cup salted butter softened, 1 stick 5 egg yolks 2 tsp vanilla extract 1/2 tsp ground cinnamon 1 cup milk 1 cup chopped walnuts Icing: 1/3 cup cream cheese softened 3 oz. 1/4 cup salted butter softened, 1/2 stick 1 tsp vanilla extract 2 cups powdered sugar 2 tbsp milk Preheat oven to 325F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray. Place graham cracker squares into a large plastic bag, and using a rolling pin, crush crackers into crumbs. Mix graham crackers with flour and baking powder. Set aside. Cream sugar and butter until light and fluffy. Add egg yolks, vanilla and cinnamon. Stir until smooth. Add in about 1/3 of graham cracker mixture. Then add about 1/3 of the milk. Keep alternating graham cracker mixture and milk until it is all incorporated. Then stir in walnuts. Spread batter into baking dish. It will be thick. Bake for about 20-25 minutes (until toothpick inserted comes out clean). Allow cake to cool completely. Then begin making frosting. Cream together the softened cream cheese and butter until smooth. Add powdered sugar and mix until smooth. Spread evenly over cooled cake. Then sprinkle some crushed graham crackers on top of the icing (optional). Slice and serve! Recipe Notes If not serving right away, this cake needs to be kept refrigerated (because of the icing).

Crescent Cherry Cheesecake Cobbler

Crescent Cherry Cheesecake Cobbler 1 8 oz tube crescent rolls 12 oz cream cheese softened, 1 1/2 blocks 3/4 cup granulated sugar divided use 1 tsp vanilla extract 1 21 oz can cherry pie filling 1/4 cup butter melted, 1/2 stick Preheat oven to 350F degrees. Spray an 8 x 8 baking dish with nonstick cooking spray. Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish. Spread them out and cover the bottom of your baking dish. Seal the seams as best as possible. Next, combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth. Then add in vanilla extract and mix again. Spread cream cheese mixture over crescent rolls in the baking dish. Then pour pie filling on top of cream cheese layer. Spread it around evenly. Finally, top with remaining crescent roll dough. Do your best to stretch it out on top and seal the seams of the crescent rolls. Pour melted butter on the top of the crescent rolls. Then sprinkle 1/4 cup sugar evenly over the melted butter. Bake for about 35-45 minutes. Top crust should look crusty and be golden brown in color. Slice and serve. Recipe Notes This must be kept refrigerated if not eaten the same day it’s made.

Strawberry Cloud Cake

Strawberry Cloud Cake 14 Twinkies strawberry syrup or glaze 2 cups fresh strawberries chopped whipped cream store-bought or homemade Unwrap cloud cakes (Twinkies) from wrappers and place side by side in a 9 x 13 inch baking dish. Drizzle strawberry syrup or glaze evenly over the cakes. Top evenly with sliced strawberries. Then top with whipped cream. Serve immediately.

Pineapple Fluff

Pineapple Fluff 1 3.4 oz vanilla instant pudding mix or coconut cream instant pudding 1 20 oz can crushed pineapple do not drain 1 8 oz container COOL WHIP thawed 2 cups mini marshmallows 1 cup shredded sweetened coconut optional ½ cup chopped pecans In a large bowl, stir together pudding mix and the entire can of crushed pineapple. Gently stir in COOL WHIP, marshmallows, coconut and nuts. Cover bowl with plastic wrap. Chill for a couple of hours before serving. Recipe Notes If you don't like shredded coconut, just leave it out and use coconut cream pudding instead of vanilla. Or, if you can't find the coconut cream pudding, just add a teaspoon of coconut extract to the mixture. To make it taste more like a Pina Colada, add a teaspoon of rum extract!

Crock Pot Apple Dump Cake

Crock Pot Apple Dump Cake 2 oz packets Martha White Apple Cinnamon muffin mix 7 ., or Apple Cider 2 cans apple pie filling 1 stick butter melted, 1/2 c. Lightly spray a 4-6 quart slow cooker (crock pot) with non-stick cooking spray. Pour in two cans of apple pie filling. Evenly sprinkle two packets of muffin mix on top of the apple pie filling. Pour melted butter over entire muffin mix. (the butter won't cover all the dry muffin mix.) Cover and cook on low or 3-5 hours. Recipe Notes You want the top to be golden brown and the apple pie filling should be bubbling up from underneath. Serve warm with a big scoop of vanilla ice cream!

Samoa Bundt Cake

Samoa Bundt Cake 1 1/2 cups semi-sweet chocolate chips 1/2 cup butter, softened 1 (16-ounce) package light brown sugar 3 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (8-ounce) container sour cream 1 teaspoon vanilla extract 1 cup hot water Caramel Frosting 3/4 cup butter (1 1/2 sticks) 1/4 cup jarred caramel sauce 3 cups powdered sugar 1 1/2 to 2 tablespoons heavy cream or milk Toppings 1 1/2 cups sweetened shredded coconut, toasted Caramel Sauce Hot Fudge Sauce Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray). Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside. Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes. Beat in eggs one at a time. Beat in melted chocolate just until blended. Sift together flour, baking soda, and salt. Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition. Slowly, with mixer on LOW speed, add hot water. Stir in vanilla. Pour batter into prepared Bundt pan. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes in pan then remove cake from pan to cool completely. To make frosting, beat butter and caramel sauce until creamy. Gradually beat in powdered sugar. Beat in enough heavy cream to get to desired consistency. Spread frosting on cooled cake. Sprinkle toasted coconut on cake and drizzle with caramel sauce and hot fudge sauce.

PINEAPPLE PRETZEL FLUFF DESSERT

PINEAPPLE PRETZEL FLUFF DESSERT 3/4 -1 cup crushed pretzels 1/3 cup white sugar 1/2 cup butter, melted 2 (8oz) pkgs cream cheese 1 (8oz) tub cool whip 1/3 cup sugar 1 teaspoon vanilla extract 1 (20 oz) can crushed pineapple in its own juice, juice drained and reserved 2 Tbsp cornstarch 1/4 cup sugar Preheat oven to 350 degrees. Mix melted butter, pretzels and sugar in a medium bowl, press into a 11x7 pan (you can use a 9x9) Bake crust for 8 minutes, remove and cool. Mix cream cheese, sugar and vanilla until smooth. Fold in cool whip and spread over cooled crust. In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice and bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 5 minutes. Stir in crushed pineapple. Spread over whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.

Suzy-Q Brownies

Suzy-Q Brownies For the brownies: 2 17.6 oz boxes fudge brownies I like Duncan Hines Decadent Fudge 4 eggs ¼ cup water ⅔ cup vegetable oil For the filling: 1 cup butter softened to room temp., 2 sticks 1 cup powdered sugar ½ tsp vanilla extract 1 7.5 oz jar marshmallow creme Preheat oven to 325f degrees. Spray the bottom of a 10x15x2 baking dish (also called a lasagna pan) with nonstick cooking spray. In a large bowl, prepare both boxes of brownies (mixing together brownie mix, eggs, water and oil.) Pour the brownie mixture into the prepared baking dish. Bake for about 35-40 minutes until center is set. Allow brownies to cool completely Loosen the edges of the brownie from the sides of the pan with a butter knife. Invert pan onto a large cutting board to release the brownie from the pan. Carefully cut the brownie in half, horizontally. Note: this is easiest if you spray your knife with nonstick cooking spray. Also, if the edges of your brownie got a bit crunchy, cut the edges off first. In a separate bowl, prepare filling. Using an electric mixer, cream butter. Then add powdered sugar and vanilla extract. Stir again. Finally mix in marshmallow creme. Evenly spread filling mixture on one half of the brownie. Carefully place the other half of the brownie on top. Then cut into 15 squares.

No Bake Preacher Cookies

No Bake Preacher Cookies 3 cups quick-cooking (1 minute) oatmeal uncooked 2 cups sugar 1 stick salted butter 1/2 cup 1/8 tsp salt 1/2 cup milk 1 cup creamy peanut butter 1 tsp vanilla extract 1/2 cup milk chocolate chips 1 tbsp butter Pour quick-cooking oatmeal into a large bowl and set aside. Roll out some wax paper onto your counter. In a medium pot, add in sugar, butter, salt and milk and turn heat up to medium-high. Stir well as butter melts and bring the mixture to boil. Allow to boil for one minute then remove from heat. Then add in vanilla extract and peanut butter and stir until smooth. Pour warm mixture over oatmeal. Stir well. Then scoop dough and drop about a tablespoonful on wax paper. Continue until you've used all the batter. If you prefer, gently smash down the cookies with your fingers. In a microwave safe bowl, add in chocolate chips and butter. Microwave in 20-second intervals (stirring after each time) until chocolate is melted. Drizzle melted chocolate over cookies. Allow the cookies to cool completely. Then store in an airtight container.

Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake 2 ½ cups Pancake Mix mix that requires only adding water 1/3 cup sugar ½ cup mini semi-sweet chocolate chips ½ cup water ½ cup sour cream ½ teaspoon vanilla extract ¼ cup sugar ½ teaspoon ground cinnamon ¼ cup walnuts or pecans optional ½ cup powdered sugar 1 tbsp milk Preheat oven to 375F degrees. Spray an 8 inch square pan or dish with non-stick spray Combine pancake mix, sugar and chocolate chips in medium bowl. Then add water, sour cream and vanilla. Mix until combined. Batter will be very thick. Spread batter into prepared baking dish. Combine ¼ cup sugar, cinnamon and nuts (if using) in a small bowl. Sprinkle mixture over dough. Bake 24-26 minutes until golden brown. Whisk together powdered sugar and milk in small bowl. Drizzle glaze over warm cake. Recipe Notes Allow cake to cool for just a few minutes. Serve warm. I used the pancake mix that is the “Just Add Water” type of mix. If you only have pancake mix that requires you to add milk, eggs & oil, then you will need to replace the ½ cup water in this recipe with 2 large eggs and 2 tablespoons of milk. Then proceed with the rest of the directions. Also, the glaze isn’t really necessary on this coffee cake at all. We just liked the little added bit of sweetness it added to the cake.

Crescent Apple Pie Danishes

Crescent Apple Pie Danishes 2 tubes crescent rolls 1 can apple pie filling 2 tbsp butter melted Cinnamon sugar 1/2 cup powdered sugar 1 tsp vanilla extract 3-4 tsp milk Preheat oven to 350 degrees (F) Separate dough into eight rectangles. Seal perforations. Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle with cinnamon sugar mixture (2 tbsp. white sugar mixed with 1 teaspoon of cinnamon) Roll up from long side; pinch edges to seal. Holding one end, loosely coil each. Spread out the dough in the center to make room for the filling. Place on cookie sheet that has been sprayed with nonstick spray. Open can of apple pie filling and using a knife, cut apple slices into smaller chunks. Top each coil with about 2-3 tablespoons of apple pie filling. Sprinkle the tops with a bit more cinnamon sugar mixture. Bake at 350(F) for 15-18 minutes, or until golden brown. For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish. Recipe Notes Best served warm. This would be wonderful with any type of pie filling. Peaches, strawberry or cherry would all be amazing. You can just skip the cinnamon sugar part for the strawberry or cherry fillings. Also, if you don't need so many danishes, just use one tube of crescent rolls and save the leftover pie filling for another time. Just put it in a container with a lid and store in the fridge for up to a week.

Crescent Cheese Danishes

Crescent Cheese Danishes 2 tubes crescent rolls 1 8 oz package cream cheese softened ¼ cup granulated white sugar 1 tsp vanilla extract 2 tbsp butter melted 8 tbsp light brown sugar 1/2 cup powdered sugar 1 tsp vanilla extract 4 tsp milk Preheat oven to 350 degrees (F) In a medium bowl, combine softened cream cheese with white sugar and vanilla extract until smooth. Separate crescent dough into eight rectangles. Seal perforations. Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle each rectangle with about 1 tbsp. of brown sugar. Roll up from long side; pinch edges to seal. Holding one end, loosely coil each. Spread out the dough in the middle some to make room for the filling. Place on cookie sheet that has been sprayed with nonstick spray. Top each coil with about 2 tablespoons of cream cheese filling. Bake at 350(F) for 15-18 minutes, or until golden brown. For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish. Recipe Notes If you don't need so many danishes, just use one tube of crescent rolls and save the leftover cream cheese filling for another time. Just put it in a container with an airtight lid and store in the fridge for up to a week.

Pecan Praline French Toast

Pecan Praline French Toast 1 16 oz French bread loaf 1 cup light brown sugar packed 1/3 cup butter melted 2 tbsp maple syrup 3/4 cup chopped pecans 4 eggs lightly beaten 1 cup milk 2% or higher 2 tbsp sugar 1 tsp ground cinnamon 1 tsp vanilla extract Spray a 9 x 13 baking dish lightly with nonstick cooking spray. Cut French bread into 10 slices. Each slice should be about 1-inch thick. In a bowl, combine brown sugar, melted butter and maple syrup. Spread this mixture into the bottom of your baking dish. Sprinkle chopped pecans on top of the brown sugar mixture. Arrange bread slices on top of pecan layer. It's important that your pieces of bread lay flat and do not overlap. Next, whisk together eggs, milk, sugar, cinnamon and vanilla. You want to make sure the eggs and milk are combined well. You can whisk it for several minutes or use your handheld mixer to ensure that it is mixed really well. Pour the egg mixture evenly over bread layer. Next, cover with a layer of aluminum foil. Then pop it in the fridge overnight (for at least 8 hours). In the morning, preheat your oven to 350F degrees. Then bake the French toast for 35-40 minutes. Recipe Notes For crispier French toast, bake it uncovered the entire time. For softer French toast, bake it covered the entire baking time. Once it's finished, you just scoop up the slices (flipping them over so the praline side is on top) and serve!

Buttermilk Pancakes with Maple Butter Sauce

Buttermilk Pancakes with Maple Butter Sauce 2 1/4 cups all-purpose flour 2 tablespoons sugar 1 packet RapidRise Yeast 1 teaspoon salt 1/2 teaspoon baking soda 2 - 2 1/3 cups buttermilk or sour milk 2 tablespoons corn oil 1 egg beaten 1 teaspoon vanilla extract optional For the maple butter sauce: 2 tablespoons butter 1 14 oz can sweetened condensed milk 14 . 1/2 teaspoon maple extract Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl. Combine buttermilk and oil in a separate, microwave-safe bowl. Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling. Add your heated milk to your flour mixture, along with your beaten egg and vanilla extract. Stir everything together, but be gentle. Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated milk. It should be the consistency of cake batter not thick brownie batter. Now, cover your bowl with plastic wrap or a dish towel and set it someplace warm so that the batter can rise for about 10-15 minutes. You should see it almost double in size. Remember, yeast likes warmth, not cold. Once you've noticed the batter has doubled in size and is looking "bubbly, start heating up your skillet or griddle to medium-high heat. If you are using a skillet or pan that isn't nonstick, be sure to spray some nonstick spray or rub it with oil before making your pancakes. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook pancakes until edges are dry and surface is bubbly. These are your indicators that the pancakes are ready to flip! Bubbles are good here too! Just look until you see that the edges are getting dry. Dry edges mean you will be able to flip them easier and that side is done cooking. Using a flat spatula, begin flipping them over and they should be nice and golden brown. Cook the opposite side until golden brown and then work on your next batch. For the maple butter sauce: In a small pan over low heat, melt butter. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients. Once it's ready and heated through. Put it into a glass pouring dish (I just use a glass measuring cup) and pour over warm pancakes. Recipe Notes For the maple butter sauce: In a small pan over low heat, melt butter. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients.

Easy Orange Rolls

Easy Orange Rolls 12 frozen dinner rolls 1/3 cup melted butter zest of 1 orange 1/2 cup sugar GLAZE: 1 cup powdered sugar 2 Tablespoons orange juice 2 Tablespoons milk Place frozen rolls in a greased 9 x 13 inch baking dish. Cover with greased plastic wrap and let thaw according to package directions. (This usually takes 4 to 5 hours depending on the temperature in your kitchen. You can even thaw them in the refrigerator overnight!) Preheat oven to 350° F. Pour melted butter evenly over the tops of thawed rolls. In a small bowl, mix together the orange zest and sugar. Pour sugar mixture evenly over the buttery tops of rolls Bake, uncovered, 18 to 20 minutes. Remove from oven and let stand 10 minutes before glazing. While rolls are baking, whisk together all the glaze ingredients in a small bowl. Pour glaze all over rolls.

Fluffy French Toast

Fluffy French Toast 1 cup all-purpose flour 2 tsp . baking powder 1 tsp . sugar 1 tsp . ground cinnamon 1 cup milk 2 eggs 1 tsp . vanilla extract 12 slices Texas Toast bread thick sliced bread In a bowl combine all the dry ingredients (flour, baking powder, cinnamon and sugar.) Stir together well. In an 8 x 8 square dish, whisk together the wet ingredients (milk, eggs and vanilla extract.) Add dry ingredients to the wet ingredients and whisk together vigorously. Batter will be lumpy. Heat a large nonstick skillet over medium-high heat. Begin dipping bread slices into the batter. Dip one side of the bread, flip it over and dip the other. Let excess batter drip off then place coated bread immediately onto the pre-heated skillet. Flip when browned and then brown the other side. About 4-5 minutes per side. Recipe Notes Sprinkle finished French toast with a dusting of powdered sugar and drizzle on fresh maple syrup.

Snickerdoodle Skillet Biscuits

Snickerdoodle Skillet Biscuits For the biscuit: 2 1/2 cups self-rising flour 1 tbsp . sugar 1/3 cup cold butter cubed 3/4 cup milk 1 egg beaten For the topping: 1/4 cup sugar 1 tsp . cinnamon Preheat oven to 450f degrees. Grease an 8-inch cast iron skillet with butter (or no-stick cooking spray.) In a bowl, add the flour and sugar. Stir well. Then add milk, beaten egg and cubed butter. Stir it all up with a fork and/or a pastry cutter. Continue to mix the ingredients together with the fork until a sticky dough forms. Sprinkle a light coating of flour onto the counter and add the dough. Tip: I like to put some wax paper down on my counter then add the flour. (helps with clean up later.) Knead the dough about 3 times (pressing the dough onto itself.) Sprinkle a bit more flour on a rolling pin then roll out the dough to about 1/4" thickness. Using a 3-inch biscuit cutter, cut the dough into 5 or 6 biscuits. In a wide bowl or plate, mix together the cinnamon and sugar topping. Take a little bit of water or milk and lightly coat the biscuits to help the cinnamon sugar mixture stick to them. Coat both sides of each biscuit in cinnamon sugar then place into prepared skillet or baking dish. Pop skillet into the oven and bake for about 15-17 minutes. They will puff up a bit and will have a light brown crust on top. Recipe Notes Serve warm with butter!

Sweet & Crunchy Peanuts

Sweet & Crunchy Peanuts 4 cups unsalted peanuts 2 cups sugar 1 cup water In a large pan or a medium pot, over medium heat, combine the sugar and water. Stir until sugar is dissolved. Add in the peanuts and continue cooking. Stir frequently. Mixture will get all nice and bubbly. This process will take about 10-12 minutes. You want the syrup mixture to dissolve until it is thick and gooey. At this point, you'll want to start to preheat oven to 300F degrees. Once the mixture becomes hard to stir and becomes a super thick, sticky mixture, it is ready for the next step. Spread peanuts onto a baking sheet lined with parchment paper (this will make it easier to remove later). Spread them out and separate them as best as you can. Bake in 300F degree oven for about 12-15 minutes, stirring around every 5 minutes. Until peanuts start to look whitish and crystallized-looking. Take out of oven and allow to cool before storing. Recipe Notes These can be stored in an airtight container and will last for months. If you'd like, you can use lightly salted peanuts if you like that sweet and salty combination of flavors.

Easy Baked Churros

Easy Baked Churros 1 sheet puff pastry thawed 1/4 cup butter 1/2 stick 1/2 cup sugar 2 tsp . ground cinnamon Preheat oven to 450F degrees Line a baking sheet with parchment paper. Carefully unfold thawed puff pastry sheet and lay it out on a cutting board or your counter. Make a horizontal cut across the puff pastry (using a pizza cutter or sharp knife) Then make several vertical cuts into the pastry until you have 1-inch wide strips. Carefully place the dough strips onto your parchment-lined baking sheet. Bake for about 10 minutes or until golden brown. While the churros are baking, start getting your butter and cinnamon sugar ready. Melt butter in a bowl. In a separate bowl, combine cinnamon sugar. Then lay out some parchment paper or wax paper. As soon as they come out of the oven you are going to get to work dipping them. Dip each baked churro, one at a time, in the melted butter. Coat all the sides. Don't soak them, just a light dip in the pool is enough. Then roll the churro in the cinnamon sugar. Spinning it around so you coat all sides. Continue with this process until all the churros are coated. Recipe Notes This recipe is for one puff pastry sheet. Most boxes of puff pastry come with 2 sheets. Just double this recipe if you are going to make both sheets. Only bake one sheet at a time.

Crock Pot Sausage Bites

Crock Pot Sausage Bites 2 16 oz packages kielbasa cut into 1/2-inch pieces 2 14 oz packages mini smoked sausages Lit'l Smokies 3/4 cup ketchup 1 14 oz can whole-berry cranberry sauce 1/2 cup grape jelly Place all ingredients into your slow cooker. Stir to mix well. Cover and cook on the low setting for 6-8 hours. Recipe Notes The sausages are already pre-cooked. You're really just warming them up here and making a yummy sauce for them to bathe in. Serve from the crock pot or set them out with toothpicks.

Warm Bacon Cheddar Dip

Warm Bacon Cheddar Dip 1 8 oz block cream cheese softened to room temp 1 tsp chili powder 1/2 tsp salt 1/2 tsp pepper 1 cup salsa 1 small tomato diced 1/4 cup sliced black olives drained well (optional) 1 cup shredded Mexican style cheese blend 1 cup cooked and crumbled bacon sliced green onions for topping Preheat oven to 350F degrees (if serving warm.) In a large bowl, beat together cream cheese, chili powder, salt, pepper and salsa. Spread mixture into an ungreased 9-inch pie pan (or similar size baking dish.) Top with tomatoes, sliced black olives, shredded cheese and crumbled bacon. At this point you can dig in with some tortilla chips or bake in preheated oven for about 10-15 minutes until warmed through and cheese is melted. Recipe Notes Top with sliced green onions and serve with tortilla chips! This dip can be served warm or cold. Either way it is fantastic tasting. If you are serving cold, just prepare according to the directions and serve immediately or cover with plastic wrap and place in refrigerator until ready to serve.

Mexican Layer Dip

Mexican Layer Dip 2 oz containers bean dip 8 1 oz package prepared guacamole 8 1 cup Marzetti Ranch Veggie Dip 1 cup shredded cheddar cheese 1 tomato diced 1/4 cup sliced olives optional sliced green onions for topping Spread the contents of both bean dip containers into a 9-inch pie pan. Top bean layer with prepared guacamole. Next, top with Marzetti Ranch Veggie Dip. Then sprinkle on shredded cheese and diced tomatoes. Finally top with sliced olives and sliced green onions! Recipe Notes Serve with tortilla chips

Crock Pot Sweet & Sour Meatballs

Crock Pot Sweet & Sour Meatballs 1 28 oz bag Frozen Homestyle Meatballs 1 20 oz can pineapple chunks in 100% juice save juice 1 green pepper diced 1 cup brown sugar 2/3 cup vinegar 2 tbsp soy sauce 3 tbsp cornstarch First, drain the juice from your can of pineapple into a medium bowl (you'll need that later for the sauce.) It should give you about a cup of pineapple juice. Place frozen meatballs into your 4-6 quart crock pot. Then top meatballs with pineapple chunks and green peppers. Add brown sugar, vinegar, soy sauce and cornstarch to the pineapple juice you set aside. Whisk it all together well. Pour sauce over meatballs. Cover and cook on low for 2 hours. After a couple of hours, switch your crock pot to high and cook for an additional hour. Doing this will thicken the sauce. The sauce should be thicker and bubbling around the edges. Recipe Notes Serve by themselves as an appetizer or over rice for a meal!

Crock Pot Caramel Apple Dip

Crock Pot Caramel Apple Dip For the dip: 5 cups peeled & finely diced granny smith apples 1/2 tsp ground cinnamon 1 15 oz container caramel dip divided use For the cinnamon chips: 10 flour tortilla shells 2 tbsp melted butter cinnamon sugar 4 tbsp. sugar mixed with 1 tsp. cinnamon For the dip: Add chopped apples into a 3-quart (or larger) slow cooker and sprinkle with cinnamon. Spoon 3/4 of the caramel dip (save the rest for later) on top of the apples. Stir until combined. Cover and cook on high for 1-1.5 hours or low for 2-3 hours For the cinnamon chips: Preheat oven to 350f degrees. Spray a couple of cookie sheets with nonstick cooking spray. Place tortilla shells onto the cookie sheets then spread the melted butter onto each tortilla shell with a pastry brush. Sprinkle generously with cinnamon sugar mixture. Cut the tortillas into triangles (using a pizza cutter or a knife.) Bake for about 8-10 minutes until light, golden brown. Allow to cool. Recipe Notes The apples will cook down slightly. They will also produce some extra liquid. What I like to do (after cooking) is remove some of that extra liquid (with a turkey baster or a spoon.) Then add the leftover caramel dip and stir it in at the end. This will keep the dip thicker. Then re-cover and put the slow cooker on the "warm" setting.

Crock Pot Smothered Pork Chops

Crock Pot Smothered Pork Chops 4 bone-in pork chops (or boneless) 1 envelope onion soup mix (1 oz. packet) 1 (14 oz.) can chicken broth (lower sodium) 1 can (10.5 oz.) cream of chicken soup 1 envelope dry pork gravy mix (1 oz. packet) 1 tsp. garlic powder to thicken sauce: 3 tbsp. corn starch 3 tbsp. cold water In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix. Whisk together until combined. Season both sides of the chops with a little bit of garlic powder. Place pork chops into the slow cooker. Do your best to spread them out and cover with the gravy mixture. Cover and cook on low about 4-6 hours. Just before the pork chops are done - whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently. Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)

Tuesday, June 20, 2017

Tow Boat Pie

Tow Boat Pie The first layer is a graham cracker crust: 1 pkg. graham crackers, crushed 1 stick butter 1/2 cup sugar Second layer 2 pkg. cream cheese 1 cup powdered sugar 1 container cool whip 1 tsp. vanilla 1 cup peanut butter whipped together and spread on top of crust Third layer 2 pkg. chocolate pudding mix 2 cups milk mix and pour over cream cheese filling Fourth layer 1 container of cool whip....topped with chocolate syrup and sprinkled some heath bits.

Peanut Butter Butterscotch Confetti

Peanut Butter Butterscotch Confetti 1 cup butterscotch chips 1/2 cup peanut butter 1/4 cup hard butter 8 ounces coloured mini marshmallows Heat the butterscotch chips, peanut butter, and butter. Stir until smooth. Watch it; peanut butter burns quickly! Cool a wee bit. Stir in marshmallows. Pat into a greased 8x8-inch pan and chill. Cut into squares.

Crummy Peach Pie

Crummy Peach Pie Pie Crust... you can make it or use a bought one.. 5 to 7 large peaches peaches, sliced and peeled if desired 1/2 cup melted butter 3/4 cup white sugar 3/4 cup brown sugar 1 cup flour 1 teaspoon cinnamon 1/4 teaspoon ginger 2 pinches salt 1 Tablespoon cornstarch Preheat the oven to 375 degrees. Press pie crust into a 9 inch pie plate. Whisk together sugars, flour, cinnamon, ginger and salt. Add melted butter and stir with a wooden spoon until mixture is moist. In another bowl, toss the peach slices with the cornstarch and about 3/4 cup of the buttery sugar mixture. Place in the pie crust. Crumble the rest of the buttery sugar mixture on top of the peaches. Don't be afraid to pile it high. I wished I would have had more peaches on hand... It may seem like a lot, but trust me...it's just perfect! Place the pie on a baking sheet covered with parchment paper- bake for 45-50 minutes or until filling is bubbly and topping is golden brown.

Simple Lemon Scrub

Simple Lemon Scrub Take a lemon, cut it in half. Dip one half in sugar, then scrub your face and lips. Lemon – A natural source of Vitamin C; an ingredient commonly used to lighten sun and age spots and even out skin tone. Sugar – A natural exfoliate; a natural source of glycolic acid which evens out skin tone, cleans pores, and improves overall skin texture by removing dead, dull skin cells. Exfoliating your skin not only gets rid of dead cells that limit moisturizer penetrating your skin, but it also leaves the skin feeling smooth and silky.

Pink Lemonade Sparking Fruit Punch

Pink Lemonade Sparking Fruit Punch 4 cans of frozen lemonade concentrate 1/2 gallon of cranberry juice 1 46oz of red fruit punch {Hawaiian punch recommended} 1 quart of chilled Ginger Ale 1 46oz can of pineapple juice 2 lemons {thinly sliced} Ice Viola! Simple, easy and perfect for summer.

Blueberry Pie Bars

Blueberry Pie Bars Yields - 24 bars Crust 1 1/c cups all purpose flour 1/2 cup sugar 3/4 cups butter, cold & cubed 1/2 teaspoon salt Filling 2 eggs 1 cup sugar 1/2 cup sour cream 1 teaspoon vanilla bean paste 1/2 teaspoon salt 1/2 cup all purpose flour 3 cups fresh blueberries 2-3 Tablespoons course sugar Preheat oven to 350 Spray a 9x13 pan with non-stick spray, set aside In the bowl of a stand mixer, or a medium bowl, mix together all the crust ingredients until they are crumbly Reserve 1 cup and press remaining curst into the bottom of the pan, pushing it up the sides a little as you press it in Bake for 15 minutes to let crust set While crust is baking in a medium bowl whisk together eggs, sugar, sour cream, vanilla bean paste and salt until well combined Stir in flour, mixing until just combined Gently stir in blueberries until just combined Once crust is set pour filling on top of the crust and spread gently to cover the entire pan Sprinkle reserved crust over the top and the course sugar Place back into the oven and bake for another 50-55 minutes or until top is browned and filling is set Remove and let sit for atlas 1 hour before serving

Watermelon & Strawberry Lemonade

Watermelon & Strawberry Lemonade 8 cups cubed and seeded watermelon 1 cup strawberries, halved 1/2 cup fresh lemon juice 2 cups water Combine all the ingredients and blend until it is smooth (you may have to do it in 2 batches!) A fun trick I have learned, is to cube the watermelon and freeze it and the strawberries ahead of time. Then you have a slushy

BUTTERMILK PIE

BUTTERMILK PIE (100 yr. old recipe) 1 9" unbaked pie shell 3 eggs beaten 1/3 cup flour 1 Cup buttermilk 1 tsp vanilla extract 1/2 cup melted butter 1 cup sugar Mix the sugar and flour. Add the other ingredients and blend. Pour into unbaked pie shell that has been poked with a fork to prevent the crust from rising. Bake at 350 degrees until done. The crust is lightly brown and the center is set. (40 minutes). Optional: Top with cinnamon sugar

WHACK GREEN BEANS

WHACK GREEN BEANS ( because they are so addictive). 5 (15 ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too) 12 slices bacon 2/3 cup brown sugar 1/4 cup butter, melted 7 teaspoons soy sauce 1 1/2 teaspoons garlic powder Put the drained beans in a 9x13 pan. Add the cooked bacon pieces. Mix the remaining ingredients ( the crack sauce). Pour over the beans and bake 40 minutes at 350. Toss and serve

Easy Taco Casserole

Easy Taco Casserole 1 7oz. bag Nacho Cheese Doritos, crushed 1 lb. hamburger, browned 1 pkg. taco seasoning, mixed according to directions 1 (8 oz.) pkg. shredded Cheddar cheese 1 (8 oz.) pkg. shredded Mozzarella cheese Shredded Lettuce Sliced tomato Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Monday, June 19, 2017

Chicken Enchilada-Stuffed Spaghetti Squash

Chicken Enchilada-Stuffed Spaghetti Squash 2 8-ounce boneless, skinless chicken breasts 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded 1 1/4 cups red enchilada sauce, divided 1 medium zucchini, diced 1 cup shredded pepper Jack cheese Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes. Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl. Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 °F oven until the squash is tender, 40 to 50 minutes.) Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, 1/2 teaspoon pepper and 1/4 teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining 1/4 cup enchilada sauce and cheese. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.