Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Saturday, December 9, 2017

Hamburger Potato Cheese Casserole

Hamburger Potato Cheese Casserole 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick 2 -3 tablespoons chopped onions 1 lb ground beef ( really lean is preferable) salt and pepper Cheese sauce (the same one I use for macaroni and cheese) 2 cups milk ( I use skim) 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces shredded sharp cheddar cheese ketchup ( optional condiment) I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish. Preheat oven to 350. Brown hamburger and onion. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is – you can always salt it later if it needs it). Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired). Make Cheese sauce:. Melt 3 T butter in saucepan over med-high heat. Add 3 T flour, and the salt and pepper. Stir quickly to blend. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture. Reduce heat, stir till thickened and bubbly. Remove from heat and add shredded cheddar. Stir until cheese melts. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it’s well coated. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit. Even with the leanest ground beef, this can get little pools of grease on top – I just spoon these off. It doesn’t mean the whole thing is greasy – just cheesy.

Thursday, December 7, 2017


WHITE CHOCOLATE CINNAMON SUGAR PRETZELS 1 lb bag of pretzels ⅔ cup of oil (I used canola oil) ¼ cup of brown sugar ¼ cup of white sugar 2 tablespoons of cinnamon In a large mixing bowl, combine oil, sugars, and cinnamon and mix until blended together. Once mixed, stir in the pretzels until throughly coated. Spread out onto a baking sheet. Baked at 200 degrees for 10 minutes. Gently stir around and then back another 5-10 minutes. Allow to cool completely. Meanwhile, slowly melt some white chocolate chips in a small bowl in the microwave. Drizzle the chocolate with a fork over the pretzels. Allow to cool and then store in an airtight container.


EASY GRINCH PUNCH Serves: 10 1 half gallon of lime sherbet 1 2-liter of sprite 1 gallon of Green Hawaiian fruit punch red sanding sugar (optional) In a large punch bowl, spoon in the lime sherbet. Pour half of the sprite and half of the Hawaiian punch over the sherbet. Stir to combine. Completely optional but completely adorable, take a glass and dip the rim in a plate of water. Then dip the rim in red sanding sugar. It will look beautiful and will taste even better! Spoon in your grinch punch and serve!

Wednesday, December 6, 2017


NO BAKE OREO CHEESECAKE 2 cups of Oreo crumbs 10-15 Oreos chopped coarsley 2 TBSP melted butter 2 packages (8oz each) cream cheese softened 3/4 Cups Granulated Sugar 1 8 oz. tub cool whip 1 TSP vanilla Mix Oreo crumbs with melted butter and press into a 9 inch pie dish, and up the sides to form crust, set aside. Mix cream cheese, sugar, and vanilla on low speed w/mixer til well blended, slowly add crumbled oreos, then gently fold in 8oz coolwhip. Once mixed together, gently spoon into pie crust, smooth out top. Refrigerate at least 1 hour. Right before serving insert 1 oreo into each slice.

Nanas Cinnamon Rolls

Nanas Cinnamon Rolls 1 can of texas buttermilk biscuits Cinnamon sugar; I made Melted butter Icing 1/2 Cup powder sugar 1 Tbsp milk Bake for 14 min and ice them; I used a knife to give it the cinnamon roll look


PULL-APART GARLIC BREAD 1 roll (or 2) of Grand sized biscuits 1/2 stick of REAL butter Garlic powder Parsley Cut each biscuit into quarters. Place quartered biscuits in a large bowl. In another small bowl melt butter in the microwave. Add enough garlic and parsley to taste great. Stir seasoned butter mixture. Pour butter over biscuit quarters. Toss until well coated. Place butter coated biscuit quarters in a Bundt pan, piece by piece. Drizzle any left over seasoned butter over the top for all of that buttery goodness to soak in. YUM! Bake at 350 degrees until well browned... About 25 minutes. Place a plate over the Bundt pan and flip. That's all there is to it

Quick And Easy Sticky Buns

Quick And Easy Sticky Buns (makes 1 dozen) 1 (10 ounce) can refrigerated biscuit dough 2 tablespoons margarine, melted 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 2 tablespoons dark corn syrup 1/4 cup chopped pecans Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all . Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

King's Hawaiian Bread

King's Hawaiian Bread 6 cups all-purpose flour, plus 1/2 cup flour 3 eggs 2 cups pineapple juice 3/4 cup sugar 1/2 teaspoon ginger 1 teaspoon vanilla 2 (1/4 ounce) envelope yeast 1/2 cup butter (one stick) or 1/2 cup margarine, melted ( one stick) Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour. Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts. Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour. Bake at 350 degrees for 25-30 minutes or golden brown.

Chocolate Pecan Coconut Cookie

Chocolate Pecan Coconut Cookie 1 14 oz bag sweetened coconut flakes 2 cups semi-sweet chocolate chips 1/3 cup chopped pecans 1 14 oz can sweetened condensed milk Preheat oven to 350F. Line a large baking sheet with parchment paper. Mix all ingredients in bowl. Scoop out dough with a cookie scoop and shape into discs. Pat the tops flat. Rinse hands frequently to keep them from getting sticky. Bake cookies for 10-12 minutes or until tips of coconut are just starting to turn golden brown. One thing to note is that how the cookies look going in is how they will look coming out. If you want your cookies flat, make sure to shape them into discs before placing on the cookie sheet. If you want them in mounds, you can drop them straight from the cookie scoop.


GOOEY BUTTER COOKIES 1 stick butter 1- 8 oz. pkg. cream cheese 1 box butter-flavored cake mix 1 egg 1/4 tsp. vanilla powdered sugar Preheat oven to 350 degrees Mix all ingredients together except for powdered sugar. Dough should be thick. Roll dough into small balls and then roll in powdered sugar. Bake for 11-13 minutes.

Eggnog Cookies

Eggnog Cookies 1 3/4 cups all purpose flour 1/2 cup cornstarch 1/4 tsp salt 1/4 cup powdered sugar 1 cup butter, softened 1/4 cup eggnog 1 cup powdered sugar for rolling the cookies Mix together the flour, cornstarch, and salt in a medium bowl and set aside. Cream together the butter and sugar. Beat in the eggnog. Add the flour mixture gradually until well combines. Cover and refrigerate for an hour or until the dough is firm. Preheat the oven to 350 and line two baking sheets with parchment paper. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart. Bake 12-14 minutes. Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar. Makes about 3 dozen.

French Vanilla & Chocolate Chip Cookies

French Vanilla & Chocolate Chip Cookies 1 Box French Vanilla Cake Mix 2 Eggs 1/2 Cup Vegetable Oil. 1 1/2 Cups Chocolate Chips Bowl Of Cinnamon Sugar Mixture Mix cake mix, eggs and oil in large bowl. Fold in chocolate chips. Make small teaspoon size balls and roll until coated in the cinnamon sugar mixture. Place on baking sheet and bake at 350 degrees for 10-12 minutes

Chocolate-Almond Snowballs

Chocolate-Almond Snowballs 12 ounces of semi-sweet chocolate chips 1 can (14 oz) sweetened condensed milk 1 teaspoon pure vanilla extract 1/2 cup finely chopped toasted almonds 1/4 teaspoon coarse salt 2/3 cup finely shredded unsweetened coconut 75 whole Almonds Melt Chocolate in microwave for about 2 minutes. Stir until smooth, then add the sweetened condensed milk, vanilla, chopped almonds, and salt. Stir until combined. Let cool. Put in Refrigerator and get good and cold. Roll mixture into 1-inch balls. Place coconut on dinner plate, roll balls in coconut to coat evenly. Lightly press 1 almond in the center of each cookie ball. Chill until set, about 30 minutes or up to 5 days. Serve and Enjoy!!! Makes 75

Coconut Creme Cheese Pineapple Balls

Coconut Creme Cheese Pineapple Balls 1 8 OZ pkg Cream Cheese ( I use neufchatel) 1 16 oz Pineapple Crushed Pecan Pieces ( as little or as much as you prefer) Coconut Drain Pineapple before anything else, it needs to be drained good Blend all ingredients together except Coconut. When all ingredients are hand mixed well, form into balls. If you dampen your hands the mixture will not be as sticky on them. Place into fridge until set 4 hrs to overnight When completely set, roll balls into coconut until completely covered

Egg and Green Chile Casserole

Egg and Green Chile Casserole 7 Eggs Beaten 1 pkg. Cheddar Cheese 1 can Chopped Green Chiles 1 tsp. Flour ¼ tsp. Baking Powder ½ stick of butter melted ¼ cup Milk Beat together the eggs, flour, baking powder, milk, and butter. Add remaining ingredients and stir together. Place in a buttered casserole dish and bake at 350 degrees till its set up in the middle.

Overnight Tex-Mex Egg Bake

Overnight Tex-Mex Egg Bake 12 oz bulk spicy pork sausage 5 cups frozen southern-style hash brown potatoes (from 32-oz bag) 1 can (4.5 ounces) chopped green chiles, undrained 3 cups shredded Colby-Monterey Jack cheese (12 oz) 6 eggs 1 1/2 cups milk 1/4 teaspoon salt 1 cup Thick 'n Chunky salsa Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel. Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours. Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

Incredible Breakfast Bake

Incredible Breakfast Bake 1 Can Flaky Grands Bag shredded cheddar 8 oz. Half cup milk Cubed ham or ground cooked sausage 1 cup cooked 5 eggs Salt and pepper Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

Croissant Bacon and Egg Casserole

Croissant Bacon and Egg Casserole (Serves 4-6) 3 med. size croissants 2 T. butter, melted 6 slices bacon, cooked and roughly chopped 5 large eggs 1/2 C. milk pinch of salt and pepper 4 oz. shredded sharp cheddar cheese dried chives or fresh if you happen to have them Lightly spray a 9x9 baking dish with cooking spray. Take each croissant and tear it into bite size pieces and place in the bottom of the pan. Drizzle the butter over the croissants. Top with 1/2 of the cheese then the chopped bacon. Whisk together the eggs, milk, salt and pepper. Pour over the casserole and using the back of a spoon mash around the top to make sure the croissants absorb some of the liquid. Top with the remaining cheese and sprinkle some chives over the top. Place in a 350 degree oven for 30 minutes. Serve immediately.

Fiesta Scrambled Eggs

Fiesta Scrambled Eggs 6 large eggs 1/4 C. milk 1 T. butter 1 jalapeno, seeded and minced 1 small tomato, chopped 4 green onions, chopped (whites and greens) pinch of salt and pepper 3/4 C. shredded Colby Jack Cheese (more for topping) Crushed tortilla chips (for topping) Salsa Combine the eggs and milk in a bowl and whisk together. Melt butter in a non-stick skillet over medium high heat. Add in the jalapeno, 1/2 of the green onions and saute for 1 minute. Reduce heat to medium and add the tomatoes and the egg/milk mixture to the pan. Gently stir the eggs until they begin to set, add in 3/4 C. cheese, salt and pepper and continue to stir, total time approx 3-4 minutes. Remove from heat and plate, topping with a few green onions, more cheese and some of the crushed tortilla chips. Serve with salsa.

Crockpot Sweet & Sour Meatballs

Crockpot Sweet & Sour Meatballs 10oz chili sauce (one jar) 16oz grape jelly (one jar) 2lb frozen meatballs (we used Rosinas) Optional siracha (for dipping) In a crockpot, add chili sauce and grape jelly. Whisk to combine ingredients and make sauce smooth. Add in meatballs. Stir to coat all meatballs with the sauce. Cover and cook on low for 4 - 6 hours. Serve with toothpicks.

Salted Nut Squares

Salted Nut Squares Tastes just likePayday candy bar And NO BAKE!!! (about 30 bars) 3 cups salted peanuts (no skins), divided 2 & 1/2 tablespoons butter 2 cups peanut butter chips 14 ounces sweetened condensed milk 2 cups miniature marshmallows kosher salt or sea salt, optional Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan. Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth. Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended. Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt. Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature. Notes These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

Caramel Butter Pecan Bars

Caramel Butter Pecan Bars 2 cups all-purpose flour 1 cup packed brown sugar 3⁄4 cup cold butter 1 1⁄2 cups chopped pecans 1 (12 ounce) jar caramel ice cream topping, warmed 1 (11 1/2 ounce) package milk chocolate chips Preheat oven to 350 degrees F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350 degrees F. for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temperature or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars.

Granny Cake

Granny Cake 1 1/2 cup sugar 2 cup flour 1/2 tsp. salt (omit if using self-rising flour) 1 tsp. baking soda (omit if using self-rising flour) 2 eggs 1 (20 oz.) can crushed pineapple in its own juice (including juice) 1 cup brown sugar 1 cup chopped pecans 1 cup evaporated milk 1/2 cup sugar 1 stick margarine 1 tsp. vanilla Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes. Cook the milk, sugar, margarine and vanilla until mixture comes to a rolling boil. AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake.

Million Dollar Cake

Million Dollar Cake 1 (18 1/4 ounce) package yellow cake mix 3 eggs (or as called for by your cake mix) 1/3 cup oil (or as called for by your cake mix) 1 1/3 cups water (or as called for by your cake mix) 8 ounces cream cheese 1 1/2 cups confectioners' sugar 1 (20 ounce) can crushed pineapple in juice 2 (8 ounce) cans mandarin oranges, drained 1 (3 1/2 ounce) package vanilla instant pudding mix 1 (8 ounce) container frozen whipped topping, thawed Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

Cheesy Chicken Noodle Casserole

Cheesy Chicken Noodle Casserole 1/2 cup chopped onion 3 tablespoons butter or 3 tablespoons margarine, melted 2 (10 3/4 ounce) cans cream of chicken soup 2 cups shredded cheddar cheese, divided 1 cup milk 3 1/2 cups chopped cooked chicken 2 1/2 cups cooked noodles (egg noodles, macaroni, etc) salt pepper 1/4 cup Ritz cracker crumbs In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and noodles; taste and adjust seasoning with salt and pepper. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes.

Ro-Tel Chicken Spaghetti

Ro-Tel Chicken Spaghetti 4 -6 chicken breasts, cooked & chopped 1 can cream of mushroom soup 1 can chicken broth 1 can Ro-Tel tomatoes 1 lb Velveeta cheese, cubed 12 ounces spaghetti, cooked & drained In a bowl mix together the soup, broth& Ro-tel tomatoes. In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese. Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta Servings: 2 2 boneless skinless chicken breast halves, cut into thin strips 4 ounces linguine, cooked al dente 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought) 2 tablespoons butter 1 thinly sliced green onion 1 -2 cup heavy whipping cream 2 tablespoons chopped sun-dried tomatoes 1/4 teaspoon salt 1/4 teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder Garnish 1/4 cup grated parmesan cheese Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

Salted Caramel Popcorn

Salted Caramel Popcorn ½ cup unpopped popcorn kernels = about 16 cups popped corn. 1 cup salted butter 1 cup light brown sugar ⅓ cup light corn syrup 1½ - 2 tsp kosher or sea salt, divided Preheat oven to 300° Line a large baking sheet with parchment paper or a silicone mat, set aside. Pop popcorn kernels (in your preferred method) into a large bowl. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil, and boil for 4 minutes without stirring. Pour caramel mixture over popcorn and stir to coat evenly. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter. Notes You can add in 2 cups of nuts to the un-coated popcorn if desired. Coat with caramel as states! This makes about 16 cups of caramel popcorn.


MISSISSIPPI SIN DIP 24 oz cream cheese softened 1/2 cup mayo 8 oz chopped green chilies 2 cups cheddar cheese 16 oz sour cream 12 oz deli honey ham, very Finely chopped Preheat oven to 250* Mix all ingredients together and put in large baking dish. Bake for 30 minutes till it is hot and bubbly. Serve with chips or crackers.

Mexican Chip Casserole

Mexican Chip Casserole 1 lb ground Beef 1 Med. onion chopped 1 garlic glove, minced 1 can 10 3/4 ounces condensed Cream of Mushroom Soup 1 Can of Fiesta Corn 1 Can Chopped Green Chilies.. 4 oz 1 10 1/2 ounce package of corn chips 1 can 10 ounce enchilada sauce 1 to 2 cups ( 4 to 8 ounces) shredded Colby-Monterrey Jack Cheese In a skillet, cook beef, onion and garlic over med, heat until meat is no longer pink and onion is tender,, drain... Add Soup, corn and chilies.. mix well. In a ungreased shallow 3 qt. baking dish, layer meat mixture , chips and sauce.. top with cheese.. Bake, uncovered at 350 for 8 to 10 min. or until heated through.

Crockpot Orange Chicken

Crockpot Orange Chicken 6 Boneless Skinless Chicken Breasts 1 cup Low Sugar Orange Marmalade 3/4 cup Barbeque sauce of your choice 3 TBSP Soy Sauce Cook you Chicken breasts in crockpot on high for 3.5 hours. Do not remove the cover, leave it alone!! After 3.5 hours remove chicken and drain the juices from crockpot. In a medium sized bowl mix together orange marmalade, BBQ Sauce and Tamari/soy sauce. Cut the chicken breasts into bit size pieces and transfer back to crockpot. Pour the orange sauce over the chicken and mix well. Cook for an additional 30 minutes in crockpot.

Crock Pot Chicken N' Dumplings

Crock Pot Chicken N' Dumplings 4 boneless skinless chicken breasts, cut in small chunks 2 (10 ounce) cans condensed cream of chicken soup 1/4 cup onion, finely diced 1/2 cup baby carrots, cut into small chunks 2 cups water 2 (10 ounce) packages refrigerated biscuits 1 chicken bouillon cube Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 7 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.


SLOW COOKER ITALIAN CHICKEN Serve over pasta or eat just the way it is !! Save the leftovers to use in wraps, YUM! 1 pound boneless skinless chicken.. 1 yellow pepper cut into chunks 1 red pepper cut into chunks 1 onion chopped 3 garlic cloves minced 2 tsp dried basil 1 tsp oregano 1/2 tsp thyme 1 tsp sea salt (optional) 1 14.5 oz can stewed tomatoes Place chicken in bottom of crockpot Place peppers and onions and garlic on top Sprinkle the basil, oregano, thyme and sea salt Pour stewed tomatoes with juice over all Cook on low for 6 hours

Crock Pot Seafood & Sausage Gumbo

Crock Pot Seafood & Sausage Gumbo 2 lbs shrimp 1 lb beef sausage 1 c oysters 1 c crab meat (lump preferred) crab claws hot cooked rice 2 large onions, chopped 3 c okra 2 Tbsp olive oil 1 can stewed tomatoes 2 quarts of water minced garlic, 3 cloves salt, pepper, cayenne pepper Cook shrimp and sausage in olive oil with chopped onion. In crock pot combine water, stewed tomatoes, okra and cooked rice. Then add shrimp, sausage, crab meat, oysters, and crab claws with onion. Cook in crock pot on low for 2-3 hours.

Crock Pot Pizza Soup

Crock Pot Pizza Soup 1 (16 ounce) can crushed tomatoes (can use stewed or whole) 2 (16 ounce) cans beef broth (can sub bouillon) 2 (16 ounce) cans mushrooms (can use fresh if desired) 1 medium green pepper, diced 1 small onion, diced 1 lb Italian sausage 1/2 lb pepperoni, thinly sliced 1 teaspoon garlic powder 2 teaspoons dried oregano 2 teaspoons italian seasoning 1 cup freshly grated mozzarella cheese 1/4 cup grated parmesan cheese Saute the sausage until brown. Drain grease from the sausage and place the sausage in a crock pot. Add all the other ingredients (except the cheeses) to crock pot. Cook in slow cooker on low for 6 to 8 hours. Spoon into bowls and sprinkle with cheeses.

Easy Crock Pot Orange Chicken

Easy Crock Pot Orange Chicken 4-5 Boneless Chicken Breasts - Thawed 3/4 cup Orange Marmalade (or Apricot Preserves) 3/4 cup of BBQ sauce 2 tbsp. Soy Sauce Sesame Seeds and Orange Zest for garnish (optional) Serve over: Rice, Peas, Cabbage, etc.. Orange Marmalade Substitutes: Reduce Orange Juice Apricot Preserves Orange Zest, Sugar and Water over LOW heat Cook the Chicken in the crock pot on HIGH for 3 hours - covered Drain the Juice from the Crock Pot Mix the BBQ sauce, Orange Marmalade, and Soy Sauce Pour Mix over chicken, cover and cook on high for an additional 30 minutes. Steam your rice and veggies, place in the bowl and serve.

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler 3/4 cup uncooked old fashioned oats 2/3 cup brown sugar 3/4 cup granulated sugar 1/2 cup biscuit baking mix (like bisquick) 3/4 tsp ground cinnamon 5 fresh peaches, peeled and sliced Grease inside of 3=4 quart crock pot. (Grease well so it doesn't stick and burn) In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker. Cover and cook on low for 4 hours. Serve warm and top with vanilla ice cream

Crockpot Beer Chicken

Crockpot Beer Chicken 2lbs skinless, boneless chicken breast (or thighs) 1 bottle or can of your favorite beer 1 tsp salt 1 tsp garlic powder or 3 cloves of minced 1 tsp. dried oregano 1/2 tsp black pepper Plce all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours Feel free to change out the spices and herbs and use whatever you like!

Easy Crockpot Chicken Pasta

Easy Crockpot Chicken Pasta 4 chicken breasts 1 packet Ranch dressing mix 4 oz cream cheese (cubed up) 2 cans cream of chicken soup (empty and stir up in bowl ) 2 Cups Penne Pasta (I just poured it into the boiling water did not really measure) – have cooked, drained and rinsed while chicken cooking. Set aside. Put Chicken in crockpot, pour cream of chicken soup over chicken and then sprinkle Ranch packet over chicken – DO NOT STIR. Cook on low in crock pot for 4 hours – DO NOT LIFE LID – 15 minutes before DONE add cubed up cream cheese – do not stir. Cover and continue cooking until cheese softens and melts – about 15 to 20 minutes - remove chicken and add pasta and stir – cover and Turn OFF. Take chicken and shred with a fork or cut up into small pieces – whichever you prefer. Add to crock pot and stir well. ENJOY. (I also sprinkled a few REAL BACON Bits and Parmesan cheese over the top of my own plate)

Crockpot Slop

Crockpot Slop Put in crockpot in order..DO NOT STIR!!!! 1 LARGE CAN OF GREEN BEANS (do not drain) 8 cut up Russet Potatoes 2 Sliced Up Kielbasa Sausage 1 diced up onion Put in enough water to cover the potatoes Drop in 4 Chicken Buillion Cubes. Salt and Pepper to taste! Cook in Crockpot for 4-6 hours on High Then Stir and Serve

Easy and Saucy Crock Pot Pork Chops

Easy and Saucy Crock Pot Pork Chops 4 pork loin chops with bone (I get fairly thick chops so they don't dry out in the crock pot) 1 teaspoon garlic powder 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 2 tablespoons vegetable oil 2 cups ketchup 1⁄2 cup packed brown sugar 1 teaspoon hickory-flavored liquid smoke (don't omit this!) Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown the pork chops in oil on both sides. In a bowl, combine the ketchup, brown sugar and liquid smoke. Pour half of the sauce into the bottom of a slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-1/4 to 5 hours or until meat is tender.

Pepperoni Stuffed Banana Peppers

Pepperoni Stuffed Banana Peppers 8 med. size banana peppers 4 oz. cream cheese, room temp. 1/4 C. parmesan cheese 1/2 C. shredded mozzarella cheese 1/4 C. pepperoni, diced 3 T. Italian bread crumbs Wash the peppers and slice down the middle, gently remove the seeds. Place the peppers on a tin foil lined baking sheet. In a bowl combine cream cheese, parmesan cheese, 1/4 mozzarella cheese, pepperoni and bread crumbs. Using your hands stuff each pepper with the mixture. Place in a 425 degree oven for 15 minutes, or until peppers begin to brown. Remove and top with remaining mozzarella cheese. Return to the oven for 5 minutes to melt the cheese. Pop under the broiler for a minute or two to add a little color to the cheese if you like.

Crock Pot Lasagna

Crock Pot Lasagna 1 pound Ground Beef Lasagna noodles 1 jar spaghetti sauce 1 1/2 cups cottage cheese 1 1/2 cups shredded Mozzarella cheese 2 tablespoons grated Parmesan cheese Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done.

Sloppy Stuffed Peppers

Sloppy Stuffed Peppers 4 Bell Peppers (any color you choose) 2 lbs Ground Beef 1 Small Onion (chopped) 3/4 cup of chopped carrots 3/4 cup of chopped celery 1tsp minced garlic 8 0z can of mild Rotel 1/3 cup of beef broth 1/4 cup of reduced sugar ketchup 2 tbsps of tomato paste 1 tbsp. of worcestershire sauce 1 tsp. mustard 1 tbsp of chili powder 1tsp cumin 1tsp salt Preheat your oven to 350 degrees Wash your peppers and cut the tops off..clean seeds out.... Grease your pan and then salt and pepper your peppers ....bake for 35 min. Over Med heat...cook your ground beef, onion, carrots, celery, and garlic. If you have grease drain it. Then add the Rotel, beef broth, ketchup, tomato paste, worcestershire sauce,mustard, chili powder, cumin, and salt...... Mix all well and simmer for 10 min. Remove your peppers from the over... stuff with mixture and ENJOY

Homemade Beef & Noodles

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


HAMBURGER STEW W/GARLIC CHEDDAR MUFFINS 1 1/2lbs Hamburger 2 Lg Cans Veg-All 1 Reg Can Cut Green Beans 2 Pkts Brown Gravy Mix 1 Pkt Chicken Gravy Mix 1 Pkt Garlic Cheddar Biscuit Mix 1/2++ C Milk Preheat oven - 450* Mix 1/2 C Milk with Biscuit mix. If making biscuits, drop spoon fulls of mix on lightly greased cookie sheet... if making MUFFINS add a bit more milk to thin down enough to be a muffin mix - spoon muffin pan 1/2 full of mix. Place in preheated oven for 8-10 min. Set timer to take out of oven, so you don't forget while you are cooking rest of dinner. Meanwhile, Crumble & begin browning hamburger in skillet. Feel free to season according to your taste. While hamburger is cooking, pour 2 1/2 cups water in large pot & turn on to boil. Get another 1 C of COLD water, mix in all packets of gravy mixes. (Remember to stir hamburger occasionally.) When water begins to boil, add gravy mixture to boiling water & whisk until starts to thicken. Open canned veggies, drain, add to gravy. After hamburger is done, drain, then add to gravy & veggies. Simmer a few minutes. Serve

Company Casserole

Company Casserole 8 ounces egg noodles 1 lb lean ground beef 1 (15 ounce) cans tomato sauce 1 (8 ounce) packages cream cheese 1/4 cup sour cream 1 cup small curd cottage cheese 1/2 cup chopped green onion 2 tablespoons chopped green peppers 2 tablespoons melted butter Cook noodles; drain and set aside. Brown meat; drain. Add tomato sauce to beef; remove from heat. In a separate bowl, mix cream cheese, cottage cheese, sour cream, onions and peppers. Butter a casserole dish and spread 1/2 the noodles in the bottom. Cover noodles with 1/2 the cheese mixture, then 1/2 the meat mixture, then 1 more layer of noodles, then cheese mixture and then meat mixture. Pour 2 tablespoons butter over top; press down slightly. Bake at 375° for 1 hour to 1 hour 15 minute. If drier casserole is desired, cook 15 minutes longer

Hamburger Gravy over Mashed Potatoes

Hamburger Gravy over Mashed Potatoes 4 Servings 1 1/2 lbs ground round 3 tbsp margarine 1/3 cup all-purpose flour 3 cups milk salt , to taste black pepper , to taste 1 pinch cayenne pepper hot cooked mashed potatoes Brown ground round. Drain any grease. Add margarine and flour. Cook for a few minutes over medium heat. Add milk. Increase heat and cook, stirring constantly until thickened. Add salt and pepper to taste. Add the cayenne pepper. Serve over mashed potatoes.

Bacon Cheeseburger Potato Pie

Bacon Cheeseburger Potato Pie 1 1/2 lbs lean ground beef 1/2 cup plain breadcrumbs 1/4-1/2 cup finely chopped onion 1/4 cup ketchup 2 teaspoons prepared mustard 1/2 teaspoon salt 3 slices bacon 1 1/4 cups water 3 tablespoons margarine or 3 tablespoons butter 1/4 teaspoon garlic salt (I use garlic powder though, and extra of it) 3/4 cup milk (skim is fine) 2 cups instant mashed potatoes 1 cup shredded cheddar cheese, divided in half 1 medium tomato, chopped 2 green onions, sliced (or you can use white onion) Heat oven to 375 degrees F. Combine ground beef, breadcrumbs, onion, ketchup, mustard and salt and mix well. Press hamburger mixture in bottom and up sides of an ungreased 9 inch pie pan to cover completely. Bake in preheated oven for 15 minutes. While meat mixture is baking, cook bacon until crisp. Drain on paper towel, cool, and crumble. Discard bacon drippings or save for another recipe. In a medium sauce pan, combine water, margarine and garlic salt. Bring to a boil. Remove from heat and add milk. With a fork, stir in potato flakes. Then stir in 1/2 cup of cheddar cheese. Remove partially baked"crust" from oven, pour off any fat. Spoon potato mixture into crust evenly. Return to oven for another 10-15 minutes or until meat is thoroughly cooked, and potatoes are heated through. Remove pie from oven. Top with tomato, remaining cheese and crumbled bacon. Return to oven, and bake for 5 minutes longer, until cheese is melted. Remove from oven, top with green onions. Let stand 10 minutes before serving.


CROCK POT BEEF AND BROCCOLI 1 pound boneless beef chuck roast, sliced into thin strips 1 cup beef consomme ½ cup soy sauce ⅓ cup brown sugar or honey 1 tablespoon sesame oil 3 garlic cloves, minced 2 tablespoons cornstarch 2 tablespoons cooled sauce from the crock pot after being cooked Fresh broccoli florets (as many as desired) Hot cooked rice (brown rice, or riced cauliflower) Place beef in a crock pot. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture. Boil until your desired consistency is reached). Add broccoli to the crock pot. Stir to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken). Serve over hot cooked rice.

Cream Cheese Potato Soup

Cream Cheese Potato Soup 4 cups chicken broth 4 cups peeled and cubed potatoes 1⁄4 cup minced onion 1⁄2 teaspoon seasoning salt 1⁄4 teaspoon white pepper 1⁄4 teaspoon ground red pepper 1 (8 ounce) package cream cheese, cut into chunks Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.

Pork Chops with Bacon Gravy

Pork Chops with Bacon Gravy 4 slices bacon, chopped 4 pork sirloin chops 1/2 C. chopped onion 1 C. flour plus 3 T. flour 1 tsp. each salt and pepper 2 C. milk 3 T. bacon grease or butter In a large, heavy bottom skillet (I used an iron skillet) cook the chopped bacon over medium high heat for 2 minutes, add in the onions and continue to cook till bacon is crisp and onions begin to brown. Remove with a slotted spoon to a bowl and set aside. On a plate combine 1 C. flour, salt and pepper. Dredge each pork chop in the flour and fry in the bacon grease left in the pan, you may need a little more if you don't have jarred bacon drippings you can use butter or veg. oil (I keep bacon grease drippings in a jar in the fridge for cooking). Cook the chops for 4 minutes on one side, turn and cook for 3 more minutes. Remove from pan to a plate. At this point remove and of the breading from the chops in the pan and take a look at how much grease you have. You need 3 T. in the pan, so add to if you need more (bacon grease, butter or oil). Then sprinkle in the flour and stir to combine, add in the milk and stir till it begins to thicken, add in the bacon and onion mixture. Once it is "gravy" consistency turn off the heat and add the pork chops back to the pan to heat through, about 2 minutes. Serve with gravy on top.

Peanut Butter Snowballs

Peanut Butter Snowballs 1 cup confectioners' sugar 1/2 cup creamy peanut butter 3 tablespoons butter, softened 1 pound white candy coating, coarsely chopped In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on a waxed paper-lined baking sheet. Chill for 30 minutes or until firm. Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen. Recipe Note Editor's Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together.

Tuesday, December 5, 2017


ELF BISCUITS 1 (5 1/3 ounce) package graham crackers (1 sleeve) 3⁄4 cup butter or 3⁄4 cup margarine 1⁄2 cup sugar 1 cup chopped pecans or 1 cup almonds Preheat oven to 300°F. Arrange 11 whole graham crackers on an un-greased 15 x 10 inch jelly roll pan. Bring butter, sugar, and nuts to a boil in a medium saucepan, and boil 2 minutes. Pour mixture over the graham crackers, spreading quickly to cover. Bake for 12 minutes. Remove crackers to wax paper to cool. Cut with a knife along perforations and serve.


YUM BARS BASE 1 1⁄4 cups flour 1⁄4 cup packed brown sugar 1⁄2 cup unsalted butter, at room temperature TOPPING 2 tablespoons flour 1⁄2 teaspoon salt 1⁄4 teaspoon baking powder 2 eggs 1 1⁄2 cups packed brown sugar 1 1⁄2 teaspoons vanilla 1⁄2 cup chopped walnuts 1⁄2 cup chopped maraschino cherry 1⁄2 cup unsweetened desiccated coconut Preheat oven to 350°F For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on. While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes. Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.


SWEET PARTY MIX 1 (12 ounce) package crispy corn and rice cereal 5 ounces slivered almonds 6 ounces toasted, chopped pecans 3/4 cup butter 3/4 cup dark corn syrup 1 1/2 cups light brown sugar Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan. In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans. In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal. Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.


MOVIE THEATRE POPCORN popcorn butter or olive oil salt Pop the corn using your favorite method-- I use hot air-- and place it in a roasting pan or on a cookie sheet. Bake the popcorn in a 200-210 degree oven for a minimum of 1 hour. I've let it bake for more than 4 hours and it just keeps getting better. Remove popcorn from oven and season with your favorite toppings-- I use olive oil and salt and sometimes a sprinkling of nutritional yeast. But, melted butter and salt is also delicious.


JALAPENO CHEDDAR CORNBREAD 2 cups yellow cornmeal 1 teaspoon salt 1 tablespoon sugar 2 teaspoons baking soda 1 1⁄2 cups grated sharp cheddar cheese 1 (15 ounce) can creamed corn 1⁄2 cup canned sliced jalapeno, drained 1 cup buttermilk 4 eggs, lightly beaten 3⁄4 cup unsalted butter, melted Preheat the oven to 375°F. Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray. In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda. Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend. Stir in the melted butter. Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean. Remove from oven and let cool in pan 15 minutes then cool on wire rack.


GOOEY CARAMEL CORN 1⁄2 cup butter 1 cup brown sugar 1⁄2 cup corn syrup 12 cups popped popcorn, old maids removed In a saucepan, bring to a boil butter, brown sugar, and corn syrup. Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly. Make sure to scrape the bottom as the mixture settles. We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.


TWICE BAKED POTATO CASSEROLE 8 medium potatoes, baked 1⁄2 teaspoon garlic powder 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1 lb bacon, cooked and drained (or 1 bottle Hormel bacon pieces) 2 cups sour cream (I used light sour cream) 1 (8 ounce) package light cream cheese 3 cups shredded cheddar cheese (I used sharp cheddar) 2 green onions, chopped Scoop out and mash potatoes lightly until consistent size. Place half in greased 13x9 baking dish. Sprinkle with half the salt, pepper, garlic and bacon. Mix together sour cream and cream cheese. Top with half the sour cream and cream cheese mix, and cheeses. Repeat layers. Bake, uncovered at 350* for 25 minutes. Sprinkle with onions.


TACO CASSEROLE 1 lb ground beef 1 (1 1/4 ounce) package taco seasoning 1 (15 ounce) can refried beans 2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.) 1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it) 2 green onions, chopped 1 (2 1/3 ounce) cansliced black olives 1 tomatoes, chopped 2 cups corn chips (coarsely crushed or chopped) Brown ground beef and drain. Add taco seasoning and cook according to package directions, adding proper amount of water. Put corn chips on bottom of 8x8" dish. Cook refried beans on stove until hot. Add 1 cup cheese and 1 cup salsa. Stir until combined. Pour beans over corn chips in dish. Add beef to top of beans. Sprinkle remaining cheese over top. Sprinkle green onions and black olives over cheese. Bake in a 375 degree oven until the cheese is sufficiently melted. Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.


SEASONED TORTILLA STRIPS 1⁄4 cup vegetable oil 2 teaspoons chili powder 1⁄2 teaspoon ground cumin 1⁄4-1⁄2 teaspoon cayenne pepper or 1⁄4-1⁄2 teaspoon ground red pepper 12 6-inch corn tortillas salt Tabasco sauce, to taste (if you like them spicy!) Preheat oven to 375 degrees. Stir oil and all spices together. Brush one side of all the tortillas with oil/spice mixture. Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips. Put strips in a single layer on a couple of cookie sheets sprayed with Pam. Bake until golden and crisp, about 10-15 minutes. (If pans are on different oven racks switch their positions about halfway through baking.). Remove from oven and sprinkle with salt. Cool completely in pans.


SOUTH OF THE BORDER S'MORES 2 flour tortillas (8-10 inch) 3 large marshmallows, cut in half 2 tablespoons milk chocolate chips 1⁄2 teaspoon cinnamon sugar, mixture Generously coat a medium skillet with vegetable spray and heat it over medium heat. Place a tortilla in the skillet, then sprinkle the marshmallow halves and the chocolate chips evenly over it. Top with the second tortilla and spray it with vegetable spray as well. Cook the tortilla stack for 1-2 minutes or until lightly browned, then carefully flip it and cook on the other side for an additional 1-2 minutes. Remove the tortillas to a cutting board, sprinkle the cinnamon sugar over the top, then cut the s-more into quarters. Makes 4 S'Mores.


HOISIN MARINATED WINGS 1⁄4 cup hoisin sauce 1 garlic clove, crushed 2 teaspoons fresh ginger, grated 2 tablespoons soy sauce 2 tablespoons sesame oil 2 1/2 lbs chicken wings Combine hoi sin sauce, garlic, ginger, soy sauce and seasme oil in a bowl. Add chicken wing pieces, mix, cover and refrigerate for at least 2 hours or overnight. Place on a rack in a baking dish, lines with foil. Bake at 180oC for 30-45 minutes until cooked through.


CINNAMON SUGAR PECAN DIP 1 (8 ounce) container brown sugar and cinnamon cream cheese 8 ounces vanilla Greek yogurt 4 ounces frozen whipped topping, thawed 1/2 cup chopped pecans 1 (7.2 ounce) package Snack Factory(R) Original Pretzel Crisps(R) In a mixing bowl, combine the cream cheese and yogurt. Mix until well blended and smooth. Gently fold in the whipped topping and nuts until combined. Chill 30 minutes. Sprinkle top with nuts and cinnamon and serve.


FAST AND EASY CARAMEL POPCORN 2 (3 1/2 ounce) bags microwave popcorn or 2 (3 1/2 ounce) bagsapprox 1 cup corn 1⁄2 cup margarine 1⁄4 cup light corn syrup 1 cup brown sugar 1 teaspoon baking soda 1 brown paper bag Place popped corn in brown bag. Melt margarine, brown sugar and syrup in microwave on high for 5 min stirring once every 1/2 minute Stir in baking soda, mixture will foam! Pour over popcorn in bag and shake well. Place in microwave on high for 1 inches Shake again, heat for one more minute. Shake, pour into bowl to cool and then enjoy!


TIJUANA TRASH 2 cups tortilla chips, broken into 1 inch pieces (I like to use small Tostitos and break them in half) 1 1⁄2 cups Crispix cereal or 1 1⁄2 cups Corn Chex 4 -5 cups popped popcorn 6 ounces nuts, of choice (I like Spanish peanuts and almonds) 4 tablespoons light corn syrup 4 tablespoons butter 4 tablespoons brown sugar 3⁄4 tablespoon chili powder 1⁄8 teaspoon ground cinnamon 1⁄4 teaspoon cayenne pepper Preheat oven to 250 degrees F. Combine tortilla chips, cereal, popcorn and nuts in a large roasting pan. (Lining the pan with foil first helps the clean-up later--). Combine corn syrup, butter, brown sugar, chili powder, cinnamon and cayenne pepper in a small saucepan and heat to boiling. Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly. Bake uncovered 1 hour, stirring every 20 minutes. Remove from oven and turn onto a sheet of waxed paper to cool. will keep in an airtight container for about 2 weeks.


MARSHMALLOW CREAM CHEESE FRUIT DIP 1 (8 ounce) package cream cheese, softened 1 (15 ounce) jar marshmallow cream fresh fruit graham cracker, stick (optional) Blend cream cheese and Marshmallow Cream with hand mixer until combined. Serve with assorted fresh fruit and graham cracker sticks, if desired.


TIGER BUTTER FUDGE 1 lb white chocolate 12 ounces peanut butter, chunky style 1 lb semisweet chocolate, melted Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan. Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into 1 1/2- x 1-inch pieces. Store in refrigerator.


APPLE BITES 1 medium apple (which ever kind you prefer) 1⁄2 teaspoon cinnamon (or more/less - how you prefer.) Cut up apple (with or without skin - your choice) into bite sized chunks. Put the chopped apple into a container with a lid (ex. an empty margarine container). Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple. Eat and enjoy


SHRIMP SALAD 1 lb cooked shrimp, peeled and deveined 1⁄2 cup mayonnaise 1⁄3 cup chopped celery 1⁄4 cup finely diced onion 2 teaspoons Old Bay Seasoning 2 teaspoons lemon juice 1⁄4 teaspoon Worcestershire sauce Cut shrimp in half. Combine with remaining ingredients. Chill 1 hour. Serve on bed of lettuce or sandwich roll.


BUTTERY FARM BISCUITS 2 cups flour 1 tablespoon baking powder 1⁄4 teaspoon salt 1⁄4 cup cold unsalted butter, cut into small pieces (or use salted and leave out the salt) 3⁄4 cup skim milk Combine flour, baking powder& salt. Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs. With a fork stir in the milk, very gently, until a soft dough forms. Don't over mix. Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square. Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart. Bake in 400F oven for about 15-20 minutes or until they are golden. Transfer to a wire rack& cool for about 10 minutes.


BANANA STREUSEL MUFFINS 2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon salt 1⁄2 teaspoon baking soda 1⁄2 teaspoon cinnamon 2 eggs 1 cup sour cream 1⁄4 cup butter or 1⁄4 cup margarine, melted 2 medium ripe bananas, , 1-cup STREUSEL 1⁄4 cup sugar 3 tablespoons all-purpose flour 1⁄4 teaspoon cinnamon 2 tablespoons butter or 2 tablespoons margarine In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon. In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three-fourths full. For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375F for 20 to 25 minutes.


CHEERIOS SQUARES 3 tablespoons margarine 6 cups miniature marshmallows (10.5 oz) 1⁄2 cup smooth peanut butter or 1⁄2 cup crunchy peanut butter (we prefer superchunky) 5 cups Cheerios toasted oat cereal Grease a 13x9 pan. Melt margarine. Add marshmallows, toss to coat with the margarine. You can do this on the stovetop or microwave on high for 1 1/2 minutes or until smooth when stirred. Stir in the peanut butter. Immediately add the cereal. Mix lightly until well coated. Using a greased spatula or wax paper (I put plastic baggies on my hands), press the mixture into the greased pan. Cool and cut into squares.


OATMEAL APPLE COOKIES 3⁄4 cup shortening 1 1⁄4 cups firmly packed brown sugar 1 large egg 1⁄4 cup milk 1 1⁄2 teaspoons vanilla 1 cup flour 1 1⁄4 teaspoons cinnamon 1⁄2 teaspoon salt 1⁄4 teaspoon baking soda 1⁄4 teaspoon nutmeg 3 cups quick oats (not instant or old fashioned) 1 cup peeled diced apple 3⁄4 cup raisins (optional) 3⁄4 cup coarsely chopped walnuts (optional) Preheat oven to 375° and grease cookie sheet. Combine shortening, sugar, egg, milk and vanilla in large bowl. Beat at medium speed until well blended. Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture at low speed until just blended. Stir in oats, apples, raisins and nuts. Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets. Bake for 13 minutes or until just set. Cool for a minute or 2 on cookie sheets and then remove to a wire rack to cool completely.


FRIED HAM SANDWICH 4 slices bread (suggested country white-any will do) 2 ounces deli ham (sliced in slivers) 1 small onion, sliced very thinly 1 tablespoon mayonnaise (can be reduced fat) 1⁄2 teaspoon butter (or margarine) (optional) Spray skillet with cooking spray. If using optional butter, melt this in pan until completely melted. Toss in onion and cook until translucent. (about 2/3 minutes). Add ham on top of onion, and continue to warm on medium heat for 3/4 minutes. Flip over ham/onion and continue to warm for 2 more minutes. Spread bread with mayonnaise add warmed ham/onion mixture. Press down tops of bread, and kinda "smash" together. Cut in half and devour.


GARLIC RICOTTA STUFFED MUSHROOMS 7 large white mushrooms, stems removed 5 garlic cloves, crushed 3 -4 tablespoons part-skim ricotta cheese 1⁄4 teaspoon salt 1⁄2 teaspoon cracked black pepper 1 tablespoon olive oil 4 tablespoons grated parmesan cheese Preheat oven to 350°F. Clean mushrooms, remove stems. Chop stems, and the one extra mushroom. Heat olive oil in sauté pan. Add chopped stems and the one extra mushroom. Halfway through cooking add crushed garlic, salt and pepper. Remove from heat and allow to cool slightly in a small mixing bowl. Add ricotta and 2 tablespoons grated Parmesan. Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray. Sprinkle remaining Parmesan on top. Bake for approx 20-25 minutes.


JALAPEÑO BITES 1 (8 ounce) package cream cheese, softened 8 ounces grated parmesan cheese 3 tablespoons chopped jalapeno peppers 2 large egg yolks 2 cups dry breadcrumbs Preheat oven to 350°F. Combine the cream cheese, Parmesan, jalapeño peppers and egg yolks in a bowl and mix to form a paste. Shape a 1/2 tablespoonful at a time into 1/4-inch rounds and roll in the bread crumbs. Place on an ungreased baking sheet and bake for 10-15 minutes or until golden brown. Serve warm.


FRESH ORANGE MUFFINS 1 orange, quartered and seeds removed (with peel) 1⁄2 cup orange juice 1 large egg 1⁄2 cup butter or 1⁄2 cup margarine 1 3⁄4 cups all-purpose flour 3⁄4 cup white sugar 1 teaspoon baking powder 1 teaspoon baking soda Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside. Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed. Add egg and butter to food processor and combine; pour into large bowl. Combine dry ingredients together in a separate bowl, then add all at once to orange mixture. Stir to combine. Fill muffin cups about 3/4 full. Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.


CARAMEL PUFF CORN 1 (8 ounce) bagpuff corn 1 cup butter (do not substitute) 1 cup brown sugar 1⁄2 cup light corn syrup 1 teaspoon baking soda Place puff corn in a large roaster pan. In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes. Add the baking soda- this will cause the caramel mixture to foam up. Stir well and remove from heat. Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes. Remove from oven, spread out onto wax paper to cool.


RANCH CRACKERS 3⁄4 cup oil 1 (11 ounce) box oyster crackers 1 (1 ounce) package original ranch dressing mix (unprepared) 1⁄3 cup parmesan cheese Mix oil, dressing mix and cheese in a large bowl, add crackers and mix well. Let stand a couple hours, stirring occasionally. Will store a couple of weeks covered

Christmas Rum Balls(Or Bourbon Balls

Christmas Rum Balls(Or Bourbon Balls 2 1⁄2 cups vanilla wafers, crushed 2 tablespoons cocoa 1 1⁄4 cups icing sugar 1⁄2 cup spiced rum (the rum is called Spiced Rum) or 1⁄2 cup Bourbon 2 tablespoons white corn syrup (one brand is Karo) 1 cup pecans or 1 cup walnuts, broken Sift the cocoa with 1 cup sugar. Stir in the spiced rum mixed with the syrup. Add crushed vanilla wafers and nuts. Mix thoroughly. Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain. Store in a tin.

Pasta Fagioli

Pasta Fagioli 2 lbs. of ground beef 1 onion, chopped 3 carrots, chopped 4 stalks of celery, chopped 2 (28 ounce) cans diced tomato's, undrained 1 (16 ounce) can red kidney beans, drained and rinsed 1 (16 ounce) can white kidney beans, drained and rinsed 3 (10 ounce) cans of beef stock 3 tsp. oregano 2 tsp. pepper 5 tsp. parsley 1 tsp. tabasco sauce (optional) 1 (20 ounce) jar spaghetti sauce 8 ounces of pasta Brown the beef and drain the fat......then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest

Monday, December 4, 2017


TENNESSEE WHISKEY CHOCOLATE CHIP COOKIES 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 1 cup white sugar 1 cup firmly packed brown sugar 2 eggs, beaten 1 tablespoon Tennessee whiskey 1 teaspoon vanilla extract 1 (12 ounce) bag semi-sweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking soda, and salt together into a bowl. Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat the first egg into the butter until completely blended; beat in the second egg. Add whiskey and vanilla extract; beat until smooth. Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart. Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.

Christmas Peanut Butter Blossoms

Christmas Peanut Butter Blossoms 1 pouch (1 lb 1.5 oz) peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg Sugar 36 Hershey's Kisses Brand milk chocolates, unwrapped white decorating gel holiday candy sprinkles red decorating icing Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms. Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.

Mackinac Island Fudge

Mackinac Island Fudge Mackinac Island is an oasis of nostalgia nestled in Michigan’s Lake Huron. To get there, hop on a ferry or small plane to arrive at the tiny little island, less than 4 miles in size. The island is a beloved tourist destination known for its beautiful landscape, quaint small town charm, great restaurants, and most notably – its fudge. Mackinac Island fudge remains a popular, beloved treat. It’s a confection that’s well over a century old, and those who’ve tried it absolutely rave about it. 8 tablespoons unsalted butter ½ cup milk ½ cup granulated white sugar ½ cup brown sugar, firmly packed Pinch of salt 1 teaspoon vanilla extract ½ cup unsweetened cocoa powder 2 cups confectioners’ sugar Mix butter, milk, salt, brown and white sugars in a heavy pan on medium heat. Bring to a boil and stir continuously for 6 minutes. Remove from heat and cool briefly, then add vanilla, cocoa powder, and confectioner's sugar. Beat with an electric mixer until fudge is smooth and thick. Pour onto a buttered baking pan. When cool enough to touch, use a spatula to help roll mixture into log form, wrap it in plastic wrap and place in freezer for 20 minutes. Slice to serve.

Christmas Rum Balls(Or Bourbon Balls

Christmas Rum Balls(Or Bourbon Balls 2 1⁄2 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups) 2 tablespoons cocoa 1 1⁄4 cups icing sugar 1⁄2 cup spiced rum (the rum is called Spiced Rum) or 1⁄2 cup Bourbon 2 tablespoons white corn syrup (one brand is Karo) 1 cup pecans or 1 cup walnuts, broken Sift the cocoa with 1 cup sugar. Stir in the spiced rum mixed with the syrup. Add crushed vanilla wafers and nuts. Mix thoroughly. Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain. Store in a tin

Saturday, December 2, 2017


CREAMY SHRIMP CHOWDER 1/2 cup celery (chopped) 1/3 cup onion (diced) 2 Tablespoons butter 8 ounces cream cheese 1 cup milk 1 1/2 cups cooked potatoes (cubed) 1/2 pound prepared cooked shrimp (thaw and drain) 2 Tablespoons dry white wine 1/2 teaspoon salt Saute celery and onions in butter in a large pot. Mix in cheese and milk, stirring over low heat until the cheese melts. Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve and enjoy!

Chocolate Bomb Pudding Shots

Chocolate Bomb Pudding Shots Sm Chocolate Instant Pudding ¾ c Kahlua ¾ c Coconut Rum. 4oz Cool Whip (Extra Creamy preferred but not required) . Whisk Kahlua and Instant Pudding together until as thick as it will get (1-2 minutes). Once it has thickened, add Liquor and whisk until all lumps and clumps are gone. Once the mixture is nice and smooth again, whisk in Cool Whip. . Fill almost ¾ of a 1oz plastic shot cup with the mixture then cover and place in the freezer. . It does take several hours to set. For BEST results, I let them set overnight. May use little ice cream tester spoons when serving them.


KID FRIENDLY JELLO FROSTING This frosting recipe has a lot of things going for it. It is fast, super light, smooth and creamy on the tongue (very similar to a 7 minute frosting, but so much easier). Neatest of all, is that it is flavored with jello, so you can make it in ANY Jello flavor you like...watermelon? blueberry? pina colada? Kids will LOVE this frosting. 3 ounce pkg. of Jello (favorite flavor) 2/3 cup granulated sugar 1 egg white 1 teaspoon vanilla 1/2 cup BOILING water . Place the Jello powder, granulated sugar, egg white and vanilla in a GLASS OR METAL mixing bowl of a stand mixer. DO NOT USE PLASTIC and make sure your glass or metal bowl is clean of any grease or oil. Turn the mixer on HIGH and immediately add the half cup of BOILING water. Whip on high for five minutes and you will get this: NOTE: This recipe only seems to work if you use a stand mixer, with whisk attachment. Also, make sure you use a glass or metal mixing bowl, do not try this with a plastic bowl. NOTE: Some people have commented that they don't think raw egg whites are safe for children to eat. The egg whites in this recipe are no longer raw after you add the BOILING WATER. NOTE: This recipe makes enough to frost 24 cupcakes, or a 9 x 13 cake. If you are going to do any piping or edges, you might have to double the recipe. NOTE: This frosting pipes beautifully and holds its shape well. Like any 7 minute type frosting, it does get a little sticky/tacky the second day, so its best if you make it the day you want to serve it. If you have to make it the night before, just store it in an airtight container that doesn't touch the frosting. NOTE: This frosting has so many fun possibilities for birthday cakes/cupcakes. It would also make a wonderful filling. UPDATE: Since posting this, a few people have commented that this frosting deflated on them after a day at room temperature. I've never had this problem, because I live in a DRY climate, but those of you living in HUMID climates are having this problem. So... if you live in a humid climate, you'll need to store the frosted cake in the fridge.

White Cheese Chicken Lasagna

White Cheese Chicken Lasagna 9 lasagna noodles 1/2 cup butter 1 onion, chopped 1 clove garlic, minced 1/2 cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley 1/4 cup grated Parmesan cheese for topping Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

Crock Pot Seafood & Sausage Gumbo

Crock Pot Seafood & Sausage Gumbo 2 lbs shrimp 1 lb beef sausage (I use Hillshire Farms) 1 c oysters 1 c crab meat (lump preferred) crab claws hot cooked rice 2 large onions, chopped 3 c okra 2 Tbsp olive oil 1 can stewed tomatoes 2 quarts of water minced garlic, 3 cloves salt, pepper, cayenne pepper Cook shrimp and sausage in olive oil with chopped onion. In crock pot combine water, stewed tomatoes, okra and cooked rice. Then add shrimp, sausage, crab meat, oysters, and crab claws with onion. Cook in crock pot on low for 2-3 hours.

Friday, December 1, 2017

Easy Lemon 7­Up Cake

Easy Lemon 7­Up Cake From Scratch Ingredients: 5 eggs 3 cups self rising flour 3/4 lb butter, softened (3/4 LB of butter equals 3 sticks) 3 cups sugar 2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor 3/4 cup carbonated lemon­lime beverage, any brand Ingredients using Box Cake Mix 1 box of yellow cake mix 4 eggs 3/4 cup of vegetable oil 1­4 ounce box of instant lemon pudding 3/4 cup of carbonated lemon lime soda of your choice/any brand Lemon Glaze Ingredients: 1/2 cup powdered sugar 2 tablespoon lemon juice 1 teaspoon of milk From Scratch Directions: Mix butter and sugar together for about 10 minutes. Add in your eggs­1 at a time, beating after each is added in. Add in flour and lemon extract/juice. Fold in your lemon­lime soda of choice. Pour into well­greased 12­cup Bundt pan Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top Directions using Box Cake Mix Preheat your oven to 325F Grease your bundt pan. In a separate large bowl combine all the cake ingredients, plus pudding ans the soda and mix well. Pour the mixed batter into the greased bundt pan Bake for about 45 to 55 minutes or until set. Allow to cool completely before removing from the pan Top with Glaze.


ELF MUNCH 10 c of kettle Corn 6 tbsp butter 6 C mini marshmallows 1 C red and green M & M’s 1 box of whopper chocolates 3 drops of green food coloring 1 cookie sheet fitted with parchment paper In a large stock pot melt the butter Add in the marshmallows and mix until melted Add in the green food coloring and mix until combined Mix in the popcorn and stir until coated Pour onto the cookie sheet and sprinkle with M&M’s and whoppers Let sit for 10 minutes before enjoying!

Patty Melts with Secret Sauce

Patty Melts with Secret Sauce 1½ pounds ground beef 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt ½ teaspoon ground black pepper 12 slices sourdough bread or my favorite-seeded rye bread ½ cup Secret Sauce 3 medium Vidalia onions, thinly sliced 6 slices Cheddar cheese 8 tablespoons unsalted butter Sauce ¼ cup Dijon mustard ¼ cup mayonnaise 1 tablespoon barbecue sauce ½ teaspoon hot sauce In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days. In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties. In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown. In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet. Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties. Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed.

Thursday, November 30, 2017


GINGERBREAD BARS WITH EGGNOG CREAM CHEESE FROSTING For the Bars ½ C butter, softened ½ C sugar ⅓ C brown sugar 1 egg 1 tsp vanilla extract 3 tbsp molasses 2 C all-purpose flour 1 tsp baking soda 1 tsp cinnamon ½ tsp ginger ¼ tsp nutmeg ¼ tsp allspice ½ tsp salt For the Frosting 4 oz cream cheese, softened 2 tbsp butter, softened 1¼ C powdered sugar 1 tbsp eggnog sprinkles, optional Preheat oven to 350. Lightly spray a 9x9 inch baking dish with non-stick cooking spray. In the bowl of stand mixer or with an electric mixer, cream together butter and sugars. Add in egg, vanilla, and molasses and beat until creamy. In a separate bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and beat until combined. Spread batter into prepared baking dish. Bake for 20-25 minutes or until edges start to turn golden brown. Remove to a wire rack to cool. While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth. Spread frosting over cooled bars. Top with sprinkles.

Hershey's Old Fashioned Rich Cocoa Fudge

Hershey's Old Fashioned Rich Cocoa Fudge 3 cups sugar 2⁄3 cup cocoa 1⁄8 teaspoon salt 1 1⁄2 cups whole milk, no substitute 1⁄4 cup real butter, no substitute 1 teaspoon vanilla extract Line 8 or 9 inch square pan with foil; butter foil. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes). Remove from heat. Add butter & vanilla. DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours). Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready. Quickly spread into prepared pan; cool. Cut into squares.

Sugar Plums

Sugar Plums 1 cup graham cracker crumbs 1 1/2 cups fine coconut 1 (6 ounce) packages red Jell-O, any flavor 1 (3 ounce) packages red Jell-O, same flavor 1 (14 ounce) sweetened condensed milk Mix graham crumbs, coconut, large package of jello (dry mix) and milk together really well. Shape into 1 inch balls. Roll in remaining package of jello (dry mix). Reshape if necessary (You can shape them like strawberries if you want). Chill. Keep them in the fridge or freezer-they taste better cold.


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

Wednesday, November 29, 2017

Frozen Lemonade

Frozen Lemonade ½ cup lemon juice or juice of 2 lemons ⅔ cup unsweetened almond milk 1 teaspoon sugar (or more depending on how sweet you like yours) 2 pinches salt 1 teaspoon vanilla extract 3 cups ice cubes (around one full ice tray) Place all ingredients except ice in blender. Blend until combined then add ice and blend on low until everything is completely blended.

Pineapple Dessert Bars

Pineapple Dessert Bars 2 1/2 cups graham cracker crumbs 1 cup unsalted butter 1 1/2 cups powdered sugar, plus 4 tbs. 1 egg (or pasteurized egg substitute if you’re worried about the raw egg) 1 1/2 tsp.vanilla 1 pint whipping cream 1 cup crushed pineapple, drained 1 pinch salt Melt 1/2 cup butter, combine with 2 1/4 cups graham cracker crumbs; press into 8×11” baking dish; bake at 350F for 15 minutes, cool thoroughly. Cream 1/2 cup butter and 1 1/2 cups powdered sugar with electric mixer until fluffy; add egg and 1 tsp. vanilla and beat for a few more minutes; spread mixture on top of cooled crust and chill until firm. Whip cream and 4 tbs. powdered sugar; then add salt and 1/2 tsp. vanilla, and whip until it holds soft peaks; fold in the pineapple; pile the topping over the filling; sprinkle 1/4 cup graham cracker crumbs over the top, and chill.

Peppermint Patty Cake

Peppermint Patty Cake FOR THE CAKE: 2 sticks Butter 4 Tablespoons (heaping) Cocoa Powder 1 cup Water, Boiling 10 whole Miniature Peppermint Patties, Unwrapped 1/2 cup Buttermilk 1 teaspoon Baking Soda 2 whole Best Eggs 1/2 teaspoon Vanilla Extract 1/4 teaspoon Mint Extract 2 cups All-purpose Flour 2 cups Sugar 1/4 teaspoon Salt FOR THE FROSTING: 4 sticks , Softened 2 whole Vanilla Beans, Caviar Scraped Out 6 cups (more To Taste) Powdered Sugar, Sifted 1 dash Salt 4 Tablespoons Half-and-half, More To Taste 1/4 teaspoon Mint Extract Extra Miniature Peppermint Patties, For Decorating For the cake: Preheat oven to 350 F. Grease and flour two round cake pans. In a medium saucepan, melt 2 sticks of butter and stir in 4 tablespoons cocoa. Pour in boiling water, let the mixture bubble up for 30 seconds, then turn the burner to low. Add 10 peppermint patties and stir until almost totally melted. Remove pan from heat and set aside. In a measuring cup mix together the buttermilk, baking soda, eggs, vanilla, and mint extract. Set aside. In a large mixing bowl, stir together flour, sugar, and salt. Pour the hot cocoa mixture into the bowl, stirring to slightly cool it. Pour in the buttermilk mixture and stir until smooth. Pour batter into cake pans and bake for 16-18 minutes, or until done. Remove cakes from pans and let them cool completely on a wire rack. For the frosting? In a large bowl beat butter until fluffy. Add vanilla caviar to bowl. Slowly add powdered sugar and salt and beat until fluffy. Add half-and-half and mint extract and beat until totally fluffy. Place one layer of cake face down on a platter (flat side up) and spread a good layer of icing on top. Place the second layer face down on top, then ice the top and sides of the cake, getting plenty of icing around the sides. Decorate the cake with a circle of peppermint patties. Store leftovers in the fridge

Sticky Fingers

Sticky Fingers 1 cup milk 6 plus 2 tablespoons sugar 1 teaspoon salt 1 envelope active dry yeast ½ cup warm water 5 plus ¼ cups flour 4 plus 3 plus 1 tablespoons butter, softened 1 egg ⅔ cup light brown sugar ½ plus 1 teaspoon cinnamon ½ cup light corn syrup ½ cup nuts, chopped (optional) In a small saucepan heat the milk. Stir 6 tablespoons of the sugar and the salt into the milk until dissolved. Remove milk from heat and set aside to cool. Sprinkle yeast over the warm water and set it aside. Put 5 cups flour in a large bowl and make a well in the center. When the milk is cool, pour it into the center of the flour. Add the yeast mixture, 4 tablespoons of the butter and the egg. Stir with a wooden spoon until a soft dough forms. Sprinkle your counter top or a cookie sheet with the remaining flour. Place the dough on the floured surface and knead until smooth. Oil a large bowl. Place the dough in the bowl, turning it until it is coated with oil. Cover the bowl with a towel and set aside in a warm place until the dough doubles in size, about 50 minutes. In a small bowl combine 3 tablespoons of the butter, the brown sugar, ½ teaspoon of the cinnamon and corn syrup. Pour the brown sugar mixture into a 13”x9” baking pan. Sprinkle nuts, if using, over the sugar mixture. Combine the 1 teaspoon cinnamon with the remaining 2 tablespoons sugar. Divide the dough in half and roll out each half to make a 12” square. Spread half of the remaining 1 tablespoon butter and sprinkle half the cinnamon-sugar on each square of dough. Roll up each square like a jelly roll and cut into 6 pieces. Place the pieces in the pan, swirl-side up. Cover the pan with a towel and set aside in a warm place to let the buns rise to double in size, about 1 hour. When ready to bake, preheat oven to 350º. Bake the buns until they are nicely brown, about 25 minutes. Remove them from the oven and let sit for 5 minutes. Then turn the pan upside down onto a tray to remove the buns while still hot.

Tornado Cake

Tornado Cake 1 1/2 cups sugar 2 large eggs 2 cups UBLEACHED all-purpose flour (bleached flour toughens baked goods) 1 cup chopped nuts 2 cups fruit cocktail with syrup 16-oz. can 2 tsp baking soda 1/4 cup brown sugar packed BOILED COCONUT ICING: 1 stick unsalted butter (1/2 cup) 1 cup coconut 3/4 cup brown sugar packed 1/2 cup evaporated milk or half and half CAKE: Mix regular sugar, eggs, fruit cocktail, baking soda and flour. Pour into greased and floured 9×13” pan or baking dish. Combine brown sugar and nuts; sprinkle over batter. Bake at 325° for 40 minutes. Spread icing on cake while hot. BOILED COCONUT ICING: Combine icing ingredients in saucepan and boil for 2 minutes. Spoon over cake while hot. Let cool; cut into squares.

Sassy Pineapple Cake

Sassy Pineapple Cake 1 box pineapple or yellow cake mix 1 1/4 c buttermilk 4 eggs, less whites from 2 eggs (save 2 egg whites for icing) 1/2 c sugar 1/2 c oil 1 tsp vanilla extract TOPPING BETWEEN LAYERS: 2 20 oz cans crushed pineapple, undrained 3/4 c granulated sugar SEVEN-MINUTE ICING: 2 egg whites 1 1/2 c granulated sugar 2 Tbsp white corn syrup 1/3 c cold water 1 tsp pure vanilla extract Chopped nuts CAKE: DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat oven to 350. Grease & flour three 9″ cake pans. (I have also used 8″ pans as well as a 9×13 sheet cake pan). Mix together the cake mix along with the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (* Or make your own scratch cake). Mix with electric mixer on medium for 2 1/2 to 3 minutes. Pour into prepared cake pans. Bake at 350 for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out. TOPPING: Once you get your layers in the oven, pour the pineapple (juice & all) into an appropriate size saucepan. Add the 3/4 cup sugar, mix well & cook on med-low, stirring occasionally, until layers are done. Turn burner off but leave saucepan on burner so it’ll stay warm. *SEE QUICK TIP. ICING: Put your water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, combine the 2 remaining egg whites, the 1 1/2 cups sugar, 2 TBSP syrup and 1/3 cup “cold” water. Using an electric hand mixer, beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The icing should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until icing is very stiff, thick and shiny. TO ASSEMBLE: Put one cake layer on cake plate. Punch several holes into layer, pour a third of pineapple topping over layer then spread on a fourth of icing and repeat with the second layer. Place last layer on top and pour last third of topping over layer. Ice top & sides with icing. Note: make sure you have about half the icing left for the top & sides. Add chopped nuts to the top of the cake after it has been iced.

Heavenly Freezer Cake

Heavenly Freezer Cake 1 angel food cake, cut into 12 (1-inch) slices 1/2 gallon strawberry ice cream, cut into 12 slices 1 (12-ounce) container frozen whipped topping, thawed 1 (8-ounce) can crushed pineapple, drained 1/3 cup chopped walnuts Arrange cake slices in the bottom of a 9- x 13-inch baking dish. Place ice cream slices evenly over top of cake. In a medium bowl, mix whipped topping and pineapple; spread over ice cream. Sprinkle with nuts, cover, and freeze at least 2 hours before serving.

Gooey Pecan Pie

Gooey Pecan Pie 1 cup sugar 1 1⁄2 cups corn syrup (I use 1/2 dark and 1/2 light) 4 eggs 1⁄4 cup butter 1 1⁄2 teaspoons vanilla 1 1⁄2 cups pecans, coarsely broken 1 unbaked deep dish pie shell In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly. At this point I like to strain the mixture to make sure it’s smooth and lump free. Stir in butter, vanilla, and pecans and pour into crust. Bake in a 350°F oven for about 45 to 60 minutes or until set.

Gooey Chocolate Bars

Gooey Chocolate Bars 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 Cool Whip, 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

Creamy, Caramel Apple Dip

Creamy, Caramel Apple Dip 8 oz. cream cheese, softened 3/4 c brown sugar 1/4 c white sugar 1 1/2 tsp vanilla extract 1 1/4 c peanuts, finely chopped, optional Mix above ingredients together with an electric mixer. Spoon caramel dip into a serving bowl. Refrigerate until ready to serve. Slice your favorite apples and treat them with fruit fresh, or dip them into lemon juice, to keep them from turning brown. Ok, now dip your apple slices into that yummy caramel dip.

Over the Top Brownies

Over the Top Brownies For the Brownies: 1 1/2 cups coconut 1 teaspoon instant coffee granules 1 teaspoon boiling water 2 cups brown sugar 1 cup butter or margarine 4 large eggs 1 teaspoon vanilla 1/2 cup cocoa 1 cup flour 1/2 teaspoon salt For the Frosting: 1 teaspoon instant coffee granules 1 teaspoon boiling water 1 teaspoon vanilla or Kahlua if desired 2 cups icing sugar 2 tablespoons butter 2 tablespoons coconut oil (or you can omit this and increase the butter to 4 tablespoons) 1-3 tablespoons cream (enough to make a spreadable consistency) reserved 1/2 cup toasted coconut 1 square dark chocolate Brownies: Place coconut in a skillet over medium heat. Stir constantly until coconut is golden brown, watching closely as it burns easily. Remove to a plate and let it cool. Set aside 1/2 cup for the frosting. Add 1 teaspoon boiling water to instant coffee granules in a small cup and stir to dissolve. Set aside to cool. Place brown sugar and butter in bowl and beat well. Add eggs one at a time beating between additions. Add coffee and vanilla and mix. Add cocoa, flour and salt, mixing just until blended. Stir in 1 cup toasted coconut. Spread evenly in buttered 9″x13″ pan. Bake at 400º F for approximately 25 minutes or until toothpick inserted into brownies comes out clean. Remove to a rack and let cool in pan. Frosting: Mix coffee granules with hot water and set aside. Beat together icing sugar with butter and coconut oil Add coffee mixture and vanilla. Add enough cream to make frosting thick but easy to spread. Spread on brownies. Top with toasted coconut and shaved or grated chocolate. Cut into bars and serve.


CRANBERRY ORANGE POUND CAKE 1 box SuperMoist golden vanilla or yellow cake mix 1 box (4-serving size) vanilla instant pudding and pie filling mix 1 cup water 1/2 cup butter or margarine, softened 1 to 2 teaspoons grated orange peel 4 eggs 1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries) Powdered sugar, if desired Orange Sauce, if desired 1 cup granulated sugar 1 tablespoon all-purpose flour 1/2 cup orange juice 1/2 cup butter or margarine Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan. Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar. In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps 1 lb ground beef 1 tablespoon Worcestershire sauce (I used a little more to taste) 1 tablespoon ketchup 1 teaspoon dried minced onion pepper and salt to taste 5 flour tortillas (the larger ones) shredded cheddar cheese sliced tomatoes yellow mustard Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman). Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!

Cranberry Banana Loaf

Cranberry Banana Loaf 1 cup sugar 1/2 cup softened butter 1 cup mashed ripe bananas (about 3 medium) 1/4 cup milk 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon vanilla extract 3/4 cup dried cranberries 1/2 cup chopped or crushed walnuts Preheat the oven to 350° F (175° C). Line the loaf pan with baking parchment. In a large bowl, cream the sugar and butter together until smooth. Add the eggs, one at a time, mixing until very smooth. In a separate bowl, blend the mashed bananas and milk. Measure the flour and add the baking powder to it; mix. Reserve 2 tablespoons. Add the flour alternately with the milk/banana mixture, starting and ending with the flour. Blend the vanilla extract into the batter. Dust the cranberries and walnuts with the reserved dry flour mixture. Mix them into the batter thoroughly. Bake 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Check the bread 40 minutes into the baking time. If it seems that the crust is browning too quickly, place a strip of tin foil loosely over the top.

Amazing Glaze

Amazing Glaze 1 cup powdered sugar 1 tablespoon bourbon 1 tablespoon milk 1 tablespoon maple syrup 2 teaspoons ground cinnamon Stir together the glaze ingredients. Taste and adjust the amount of bourbon, maple syrup, or cinnamon as you see fit.

Pina Colada Cake

Pina Colada Cake 1 box yellow cake mix oil (per mix directions) eggs (per mix directions) water (per mix directions) 1 can(s) crushed pineapple with juice; 20 oz 1 can(s) cream of coconut, 10 – 12 oz 1 Cool Whip whipped topping, 8 oz Bake cake mix according to package directions in 9 x 13 pan. While still warm, poke holes with end of wooden spoon into cake. Pour cream of coconut over cake. Next, spoon pineapple and juice evenly across cake top. After cooling completely, top with whipped topping. You may also garnish with toasted coconut, if you desire. Refrigerate several hours before serving. Keep refrigerated

Lemon Buttermilk Sheet Cake

Lemon Buttermilk Sheet Cake 2 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk, room temperature 3 tablespoons grated zest and 1/4 cup juice from 3 lemons 1 teaspoon vanilla extract 1 3/4 cups granulated sugar 12 tablespoons (1 1/2 sticks) unsalted butter, softened 3 large eggs plus 1 egg yolk, room temperature Glaze 3 cups confectioners’ sugar 3 tablespoons lemon juice 2 tablespoons buttermilk For the cake: Adjust oven rack to middle position and preheat oven to 325 degrees. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray. Combine flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon juice and vanilla in a liquid measuring cup. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup sugar mixture to small bowl, cover and reserve. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds. Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes. For the glaze: whisk confectioners’ sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. Serve

Hot Chocolate Dump Cake

Hot Chocolate Dump Cake 1 package (3.4 oz) Jell-O chocolate-flavor instant pudding and pie filling 1 1/2 cups milk 1 box SuperMoist chocolate fudge cake mix 4 cups miniature marshmallows 1 cup semisweet chocolate chips 2 teaspoons dry hot chocolate Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, beat dry pudding and milk with whisk 2 minutes. Stir in cake mix and 2 cups of the miniature marshmallows until combined. Spread batter evenly in bottom of pan. Scatter chocolate chips evenly on top. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Immediately sprinkle remaining 2 cups miniature marshmallows on top. Cool completely in pan, about 1 hour. Sprinkle top lightly with dry hot chocolate mix just before serving.

French Toast Bake

French Toast Bake 1 loaf sourdough bread 8 eggs 2 cups milk ½ cup heavy cream ¾ cup sugar 2 TB vanilla Topping: ½ cup flour ½ cup Brown sugar 1 tsp. cinnamon ¼ tsp. salt ½ cup cold butter, cut into pieces Cut loaf into cubes and place evenly in a greased 9×13 pan. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread. Cover your pan with Saran Wrap and refrigerate overnight. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

Cresent Moon Cookies

Cresent Moon Cookies 1/2 cup butter at room temperature 1/2 teaspoon vanilla or almond extract 1 cup powdered sugar 1 cup all-purpose flour, sifted 1 1/3 cup finely ground almonds A pinch of salt More powdered sugar for covering the cookies Preheat the oven to 325° F (160° C). Beat the margarine or butter with the flavoring until it’s light and creamy. Add the powdered sugar and beat again until the mass is light. Add the rest of the ingredients, beating to mix thoroughly. Knead the dough briefly. It should feel smooth and firm. If it doesn’t hold together, add flour cautiously, by tablespoons, to achieve firmness. Take pieces of dough about the size of a heaping teaspoon. Roll them into thick strands about 3″ and shape them into crescents. Place each crescent on your baking pan as it’s finished, spacing them well apart. The dough is delicate and will fall apart with too much handling. Use your fingertips to roll. It literally takes about 2 seconds per strand. If the raw crescent looks weird, just squash it up and start over. It takes a little practice to get regular crescents. The middle of the crescent will be fatter than the tips, and that’s fine. Bake for 15 minutes. The cookies should still be pale, or only a little brown at the tips. Sift the powdered sugar over the cookies while they’re still on the baking pan. Or let them cool for a few minutes, then drag them through the sugar. Either way, put them on a wire rack to finish cooling completely. These cookies are almost irresistible fresh out of the oven, but the flavor improves over 24 hours.

Cookie Butter Poke Cake

Cookie Butter Poke Cake 1 chocolate box cake mix 3 eggs 1 1/4 cups water 1/2 cup oil 1 cup cookie butter 1 1/4 cup heavy whipping cream 1 16 oz tub Cool Whip Preheat oven to 350 F degrees. Make the chocolate cake mix according to directions with the eggs, oil, and water in a sheet pan. When cake is done allow it to completely cool. Poke holes using the wrong end of a wooden spoon about every 1 1/2 to 2 inches all over the cake. Mix up the cookie butter and cream until smooth and like a pudding texture. Slather the top of the cake with the cookie butter mixture. Allow it to settle in to the cake for about 30 minutes and then freeze it for about 1-2 hours. Pull it out of the freezer and frost the top of the cake with Cool Whip. Let it sit in the fridge for at least an hour before serving

Lemon Pineapple Dump Dessert,,its EASY

Lemon Pineapple Dump Dessert 1 box Lemon Cake Mix {15.25 oz.} 2 cans Lemon Creme Pie Filling {21 oz. each} 1 stick Butter, melted Spray inside of Crockpot with non-stick cooking spray Empty cans of Lemon Creme Pie Filling into bottom of crockpot, and spread out evenly. In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}. Pour cake/butter crumble mixture over lemon mixture in crockpot, and spread out evenly, and cover crockpot with lid. Cook on HIGH for 2 hours, or LOW for 4 hours. Serve with Ice Cream or Whip Cream

Snicker Fluff Squares

Sniker Fluff Squares For the Crust: 1½ C crushed graham cracker crumbs (12 whole graham crackers) ¼ C sugar ⅛ tsp salt 6 tbsp butter, melted 3 tbsp caramel sauce (store bought or homemade) For the Filling: 12 oz ⅓ of the cream cheese, softened 1 C confectioner’s sugar ½ C creamy peanut butter 1 tsp vanilla extract ½ C Snicker’s bars, chopped 1 8oz container whipped topping, thawed caramel topping, optional chopped Snicker’s bar, optional Spray a 9 inch pie plate with non-stick cooking spray. In a medium bowl, stir together graham cracker crumbs, sugar, salt, and butter until thoroughly combined. Press into the bottom of prepared pie plate. Drizzle with caramel sauce. Cover and refrigerate while making filling. In the bowl of a stand mixer, beat together cream cheese and confectioner’s sugar until smooth. Add in peanut butter and vanilla extract and beat until combined. Stir in chopped Snickers. Gently fold in whipped topping. Pour filling into pie crust. Drizzle with more caramel sauce and additional chopped Snickers, if desired. Refrigerate for 4 hours or until set. Cut into pieces and serve.

Apple-Pecan Sweet Bread

Apple-Pecan Sweet Bread 1 3/4 cups all-purpose flour 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon baking powder 2 eggs 3/4 cup sugar 1/3 cup vegetable oil 2 tablespoons applesauce 2 cups finely chopped apples 1 cup chopped toasted pecans 1 tablespoon sugar for sprinkling the top Preheat oven to 350 degrees. Grease a loaf pan. In large bowl mix together flour, cinnamon, nutmeg, salt and baking powder. In medium bowl mix together eggs, sugar, vegetable oil and applesauce. Add wet ingredients to dry and mix just until incorporated. Fold in apples and half of the pecans. Pour batter in loaf pan and sprinkle with remaining pecans and 1 tablespoon of sugar. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 55 to 60 minutes.

Snickerdoodles Cobbler

Snickerdoodles Cobbler 1/2 cup softened butter 1/2 cup shortening (I used butter flavored Crisco) 1 1/2 cups sugar 2 eggs 1 TBSP vanilla 2 3/4 cups flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt cinnamon-sugar mixture (1/2 cup sugar + 2 TBSP cinnamon) 2 20-oz cans apple pie filling caramel sauce, for topping Preheat oven to 375 degrees F. Spray a 9×13 glass pan with non-stick cooking spray. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Take about 2/3 of the snickerdoodle dough and press it flat into the bottom of the 9×13 pan, pressing against the edges so that they rise just a bit around the sides of the pan. Sprinkle half the cinnamon sugar mixture on top of the dough. Spread both cans of apple pie filling over the dough, making sure it extends to all sides. Take the remaining cookie dough and crumble it with your fingers, placing small pieces covering the top of the apple pie filling. It won’t completely cover it, but it will be close. Sprinkle the remaining cinnamon-sugar mixture on top. Cover cobbler with foil. (I sprayed the side that would be touching the cobbler with non-stick spray.) Bake at 375 degrees F for 40 minutes. Remove foil and bake another 12-20 minutes. Let cool for 10 minutes and serve, topped with caramel sauce if desired. Or a scoop of vanilla ice cream and then caramel sauce.

Layerd Custard Bars

Layered Custard Bars 1/2 cup butter, softened 1/4 cup white sugar 5 tablespoons unsweetened cocoa powder 1 egg, beaten 1 3/4 cups graham cracker crumbs 1 cup flaked coconut 1/2 cup finely chopped almonds (optional) 1/2 cup butter, softened 3 tablespoons heavy cream 2 tablespoons custard powder 2 cups confectioners’ sugar 4 (1 ounce) squares semisweet baking chocolate 2 teaspoons butter In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8×8 inch pan. For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set. While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

Sweet Tator Bars

Sweet Tators Bars FOR THE CRUST: 2 sleeves graham crackers 1/4 c. sugar 1 tsp. salt 10 tbsp. unsalted butter, melted FOR THE FILLING: 2 c. puréed sweet potatoes 3 tbsp. sugar 3 large eggs 1 tsp. pure vanilla extract 1 tsp. ground cinnamon 1 tsp. ground ginger 1 1/2 c. heavy cream FOR TOPPING: mini marshmallows Make crust: Preheat oven to 350°. Line an 8″-x-8″ baking pan with parchment paper. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs. Add melted butter and pulse until texture resembles wet sand. Press into pan and bake until golden, 10 minutes. Make filling: Mix together all filling ingredients until evenly combined. Add filling to crust and bake until set (no longer jiggly in the middle), 48 to 50 minutes. Let cool slightly. Heat broiler. Cover top of bars with mini marshmallows and broil until golden, 1 to 2 minutes. Let cool completely before slicing and and serving.