Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Thursday, June 29, 2017

Asian Napa Cabbage Slaw

Asian Napa Cabbage Slaw 1 pound napa cabbage , thinly shredded 12 oz snow peas , thinly sliced 1 1/3 cups radishes , thinly sliced 1 cup green onions , thinly sliced 3/4 cup cilantro leaves , finely chopped 2/3 cup sliced almonds Creamy Soy Dressing 3 Tbls sugar 3 Tbls white wine vinegar 1 Tbls soy sauce 1 clove garlic , minded 1/2 tsp ground ginger 1/2 tsp sesame oil 1/4 tsp cayenne pepper 1 cup mayo In a large bowl toss together all of the veggies for the slaw. To make the dressing, whisk together sugar, white wine vinegar, and soy sauce together. Mix in garlic, ginger, sesame oil, and cayenne pepper. Whisk in mayo until smooth and creamy. Mix about 2/3rds of the dressing with the salad. Add more if needed. Add almonds before serving. Recipe Notes You can make this salad ahead of time. Just store the dressing separate, and add when you are ready to serve.

Chicken Enchilada Chili

Chicken Enchilada Chili 1 pound boneless skinless chicken breasts , cut into bit sized pieces 1 small onion , chopped 1 cup frozen corn 1 (10 oz) can diced tomatoes with green chilies (Rotel) 1 (14 oz) can enchilada sauce (whatever heat level you like) 1 small can tomato sauce Cheddar Cheese , shredded (optional garnish) Chili Cheese Fritos (optional garnish) In a large pan brown chicken and onions together, until chicken is no longer pink. Add in frozen corn. Stir and cook for 2 minutes. Pour in tomatoes, enchilada sauce, and tomato sauce. Bring to boil. Cover and reduce heat. Let simmer for 15 minutes. To serve, top with cheddar cheese and crushed fritos.

Mac n' Cheese with spicy jalapenos and bacon

Mac n' Cheese with spicy jalapenos and bacon 1 box short cut pasta , cooked 2 minutes shy of done 2 jalapenos , seeded and diced 10 slices bacon , cooked and crumbled 4 Tbls butter 4 Tbls flour 2 cups milk (I used skim milk) 1 cup heavy cream (I used half and half) 1 tsp salt 1/2 tsp black pepper 2 cups Sharp Cheddar Cheese (reduced fat is fine), grated 1 cup Monterey Jack Cheese , grated 1 cup Pepper Jack Cheese , grated 1 cup plain bread crumbs Preheat oven to 350 degrees. Once you have cooked the bacon, reserve a couple teaspoons of the grease. Add the breadcrumbs to the pan, and toast lightly. Set aside. Melt butter in a large sauce pan over medium heat. Saute jalapeno for 1-2 minutes. Whisk in the flour, and cook for another minute. Add the milk and cream, and whisk until smooth. Cook for 5 minutes. Slowly add in the cheese, stirring constantly until melty. Add salt, pepper, bacon and cooked pasta. Pour into a large baking dish (2 qt dish). Sprinkle the toasted breadcrumbs evenly over the pasta. Bake for 20-25 minutes until bubbly and the breadcrumbs are golden brown. Let set for a few minutes before serving

Pork Enchiladas

Pork Enchiladas Servings: 6 1 pound cooked pork roast , shredded 1 small onion , diced 4 (10 oz) cans red enchilada sauce 1 tsp cumin 1/2 tsp cayenne pepper 2 cups cheddar cheese 12 corn tortillas , warmed In a pot over medium heat, cook the pork with 1 can of the enchilada sauce, cumin and cayenne. Stir occasionally for 10 minutes. Preheat oven to 350 degrees. Dump 1 can of enchilada sauce into the bottom of a glass 13 x 9 inch baking dish. One at a time, dip the warm tortillas into the enchilada sauce. Fill with meat, cheese, and onions. Roll tightly, and place seam side down in the baking dish. Pour remaining enchilada sauce over the top, sprinkle with any cheese you have left. Cover with foil and bake for 35 minutes or until bubbly and hot. Let sit for 5 minutes before serving (the enchiladas will come up much easier)

Easy Hoisin Glazed Shrimp

Easy Hoisin Glazed Shrimp 3 Tbls hoisin sauce 1 Tbls rice vinegar 3 tsp water 1 Tbls fresh ginger , grated 2 Tbls low-sodium soy sauce 1/4 tsp red pepper flakes 12 oz large shrimp , peeled and deveined salt & pepper to taste 2 tsp canola oil 2 green onions , thinly sliced In a small bowl, whisk together hoisin sauce, rice vinegar, water, ginger, soy sauce, and red pepper flakes. Pat dry shrimp, season with salt and pepper. In a large skillet heat canola oil over medium-high heat. Add shrimp and cook for about 1-2 minute per side. Pour hoisin mixture over the shrimp, and toss until well coated and fully cooked. Serve over rice and garnish with green onions

Chorizo and Egg Breakfast Wrap

Chorizo and Egg Breakfast Wrap 3 eggs , beaten 1/4 pound chorizo 2 Tbls Jalapeno Sandwich Spread 2 Tbls roasted red peppers 1/4 cup cheddar cheese 2 whole grain tortillas or your fav. In a skillet brown the chorizo, breaking apart into small pieces. Remove from pan. In the same skillet cook the scrambled eggs over medium heat. Season with salt and pepper as desired. During the last minute of cooking, add the chorizo and mix to combine. Wrap tortillas in a damp paper towel and warm them in the microwave for 20 seconds. To assemble the wrap lay a tortilla on a plate. Spread 1 Tbls of jalapeno sandwich spread. Top with 1/2 of the egg and chorizo mixture. Sprinkle over 1 Tbls of red peppers, and 1/2 of the cheese. Fold over. You can secure with a toothpick if desired

French Onion Pork Chops

French Onion Pork Chops 4 pork chops 1 Tbls olive oil salt and pepper to taste 1 onion , finely chopped 1 Tbls Worcestershire sauce 1 can condensed French onion soup 2/3 cup water 1 box stuffing mix 1/2 cup mozzarella cheese In a large skillet swirl olive oil around the pan. Season both sides of the pork chops with salt and pepper. Add pork chops and onions to the pan. Brown the pork chops for 3-4 minutes on each side. Remove from pan, and continue cooking the onions until soft. Stir in Worcestershire sauce and can of soup. Add pork back to the pan and simmer until cooked through. Meanwhile combine water and stuffing mix in a bowl. Spoon around the pork chops. Sprinkle evenly with cheese. Cover and cook for 5 minutes until cheese is melted and stuffing is done

Skillet Beef Stroganoff

Skillet Beef Stroganoff 2 tablespoons Butter 1 small Onion, Finely chopped 2 8 ounce packages Mushrooms, I used a combo of baby bella and button, sliced 3/4 cup Beef Stock 1 package Frozen Beef Ravioli, Approximately 1 pound, 9 ounces 1/3 cup Heavy Cream 1/2 cup Sour Cream salt and pepper, To taste Fresh Parsley, Choppped In a large skillet melt butter until foamy. Add onions and sauté for a few minutes until golden and soft. Add mushrooms and stir until well coated. Brown for 5-6 minutes. Pour in ravioli, tossing to mix everything together. Add beef stock, mix well. Cover and let cook for 5-8 minutes, or until ravioli are cooked, stirring half way through. Pour in cream, mix until well blended. Remove from heat. Stir in sour cream and season with salt and pepper to taste. Garnish with fresh chopped parsley.

One Pot Cajun Pasta

One Pot Cajun Pasta 1 pound Smoked Sausage, Like turkey kielbasa, sliced 1 small Onion, Finely chopped 2 cloves Garlic, Minced 1 pound Pasta 4 cups Chicken Broth 1/2 cup Heavy Cream 1/2 cup Milk 1/2 cup Parmesan Cheese 1-2 tablespoons Cajun Seasoning In a large skillet, over medium high heat, brown sausage and onion together for 5 minutes; until sausage is browned and onions are tender. Add garlic and cook for 1 minute until fragrant. Add pasta, chicken broth, heavy cream, milk, parmesan cheese, and Cajun seasoning to the pan. Stir until well combined. Bring to a boil, cover and reduce to a simmer. Cook for 10 minutes until the pasta is cooked, stirring occasionally. Adjust the Cajun seasoning to your desired heat level

Chicken Spring Rolls

Chicken Spring Rolls 1 cup cooked chicken , thinly sliced 1 1/2 cup match stick carrots 1 avocado , sliced 1 cucumber , thinly sliced 2 cups rice noodles , cooked according to package directions 8 sheets rice paper Dipping Sauce 1/3 cup Teriyaki Sauce (low sodium) 1/2 tsp fresh ginger , grated 1/2 tsp garlic , grated 1 tsp sesame seeds Fill a 13x9 inch baking dish with warm water. Place 1 sheet if rice paper in. Let sit for 15-20 seconds until soft and pliable. Spread on a plate. Fill with about 1/4 cup carrots, and rice noodles, 2 slices of avocado, a couple slices of chicken, and a few cucumber slices. Fold over the bottom half, fold in both of the sides, and roll to close. Place on a tray or plate. Repeat with the rest of the ingredients. Place in fridge until ready to serve. Mean while to prepare the dipping sauce mix together teriyaki sauce, garlic and ginger until smooth. Sprinkle with sesame seeds.

Chow Mein Noodles with Chicken

Chow Mein Noodles with Chicken 5 3 ounce packages Instant Ramen Noodles, Seasoning packet discarded 1 pound Chicken Breast, Thinly sliced salt and pepper 3 tablespoons Olive Oil 1 small Onion, Diced 1 10 ounce package Shredded Cabbage 2 cloves Garlics, Minced 2 teaspoons Fresh Ginger, Grated 1/3 cup Soy Sauce 3 teaspoons Sesame Oil Bring a large pot of water to boil and cook ramen according to the time on the package. Heat a large skillet over medium high heat. Add olive oil, swirling to coat. Season chicken with salt and pepper. Add to pan, and cook for 2-4 minutes until browned. Add onions and cabbage, mix together and cook for 3-5 minutes. In a bowl mix together garlic, ginger, soy sauce and sesame oil. Pour into skillet and cook for 3-5 minutes. Stir in cooked noodles and serve.

Garlic Beef Noodle Bowls

Garlic Beef Noodle Bowls 2 Tbls olive oil 1 pound skirt steak , cut into thin strips 4 cloves garlic , minced 1 tsp fresh ginger , minced 1/4 cup soy sauce 2 Tbls brown sugar 1 tsp sesame oil 8 oz noodles (udon, lo mein, linguine etc) 2 Tbls sliced green onions 2 tsp sesame seeds Cook noodles according to package directions. In a small bowl mix together brown sugar, soy sauce, and sesame oil. Stir until well combined. Set aside Heat oil over high heat in a large skillet. Once hot, add beef strips. Cook for 2-3 minutes, until beef is browned. Add garlic and ginger to the pan, cook for 1 minute until fragrant. Add soy sauce mixture to the pan. Bring to a simmer, and cook for 3-5 minutes until sauce slightly thickens. Add cooked noodles to the pan, stir to coat. Sprinkle green onions and sesame seeds over the pan to serve.

Mexican Skillet Potatoes

Mexican Skillet Potatoes 3 large potatoes , cut into small pieces 1 pound ground beef 1 packet taco seasoning 3/4 cup water (or what is called for with seasoning packet) 2-3 Tbls vegetable oil 1 cup salsa 1 cup cheddar cheese , shredded Desired Toppings In a large skillet over medium high heat, brown ground beef. Once cooked, added taco seasoning and water. Bring to a boil and cook until liquid is absorbed. Remove taco meat from the pan, and cover with foil to keep warm. Add oil to the pan, and swirl to coat. Add potatoes and cook for 20-25 minutes, until crispy and for tender. Pour salsa evenly over the potatoes. Top with taco meet, and sprinkle with cheese. Cover and let cook for 3-4 minutes until the cheese is melted. Serve immediately with desired toppings.


HOMEMADE DARK HOT CHOCOLATE MIX Makes 20 servings 3 cups nonfat dry milk powder 2 cups powdered sugar 1-1/2 cups unsweetened cocoa powder 1 cup dark chocolate chips 1/2 cup semi sweet chocolate chips 1/4 tsp salt Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months. (I like to use the empty cocoa powder tins to store the mix.) To make, put 1/4 to 1/3 cup of the mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.


LUCKY CHARMS MARSHMALLOW CRISPY TREATS Makes 24 bars 4 Tbsp (1/2 stick) unsalted butter 4 cups (10.5 oz. bag) mini marshmallows 6 cups Lucky Charms cereal Coat a 9×13-inch pan with cooking spray. Set aside. In a large saucepan, melt the butter over low heat. Add marshmallows and stir frequently, until melted and smooth. Fold in the cereal until well combined and coated. Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level. Allow to cool completely before cutting into 24 bars


GARLIC-PARMESAN CHICKEN STUFFED SHELLS FOR TWO Serves 2 9 jumbo pasta shells 2 Tbsp unsalted butter 2 Tbsp minced garlic (about 4 cloves), divided 2 Tbsp all-purpose flour 1/4 tsp salt Pinch poultry seasoning 1-1/2 cups milk 1 cup cooked, shredded chicken 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese 3/4 cup shredded mozzarella, divided 1 egg, lightly beaten 1/2 Tbsp fresh chopped herbs (parsley, basil, oregano), plus more for garnish 2 Tbsp Italian seasoned breadcrumbs Preheat oven to 350 degrees F. Lightly coat a 5×7-inch casserole dish with nonstick spray and set aside. Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool. In a medium saucepan, over medium heat, melt butter. Add 1 tablespoon garlic and saute until fragrant, stirring to avoid burning. Add flour, poultry seasoning, and salt. Whisk and cook for about 1 minute. Slowly add milk while stirring. Continue to stir and cook until thickened. Remove from heat. In a large bowl, mix together the chicken, ricotta, 1/2 cup mozzarella, Parmesan, egg, herbs, and remaining garlic. Spread 1/4 cup sauce on the bottom of the prepared casserole dish. Stuff each shell with some of the ricotta mixture and place on top of the sauce in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes, until golden and bubbly. Sprinkle with additional herbs, let stand for a couple of minutes and then serve.


CHOCOLATE CARAMEL CREAM PIE Makes 1 pie 1 refrigerated, rolled pie crust 2/3 cup sugar 1/4 cup cornstarch 1/2 tsp salt 4 egg yolks 3 cups milk 1/3 cup cocoa powder 6 oz. semi-sweet chocolate, melted 1/4 cup caramel sauce 2 Tbsp unsalted butter, softened 1 tsp vanilla extract 3/4 cup heavy cream 2 Tbsp powdered sugar Preheat oven to 425 degrees*. Transfer and fit the pie crust into a 9-inch pie plate and flute the edges. Take a piece of foil and lightly coat the shiny side with cooking spray and place that side down in the the pie, covering the crust. Top the foil with pie weights or dried beans. Bake for 30 minutes, remove the foil and bake another 10 minutes or until golden brown*. Remove from oven and let cool completely before filling. Meanwhile, in a medium sizes saucepan whisk together the sugar, cornstarch, salt and egg yolks until combined. While continuing to whisk, slowly pour in the milk. Place pot over medium heat, and whisk in the cocoa powder. Continue to whisk while bringing to a boil. Once it starts to boil, reduce to a simmer and cook the filling for another minute or two until mixture has become very thick. Whisk in the semi-sweet chocolate, caramel, butter, and vanilla. Filling should be thick and creamy. Transfer to a large bowl and place a piece of plastic wrap directly on top of the filling. Allow to cool to room temperature on the counter, about an hour, then move to the fridge for a couple hours or until chilled. In a medium bowl, beat the heavy cream on high speed for a few minutes until it forms soft peaks. Sprinkle in the powdered sugar and beat until the cream holds a stiff peak. Chill until ready to assemble the pie. Once everything has cooled and chilled, spoon the filling into the crust. Top with whipped cream and decorate with sprinkles, if desired. Serve immediately or refrigerate until ready.


PINEAPPLE SANGRIA Serves 4-6 1/2 cup pineapple juice 1/2 cup triple sec 1/2 cup white rum 2 Tbsp honey 750 ml white wine 1 lemon, sliced 1 lime sliced 6-8 fresh strawberries, sliced 1/2 cup fresh pineapple chunks Place pineapple juice, triple sec, rum, and honey in a large glass pitcher. Stir until honey is dissolved. Add wine and fruit, cover and store in the refrigerator for at least a couple hours, best overnight. Serve over ice, with a splash of lemon-lime soda or other sparkling beverage if desired. Garnish with more fruit.


GRILLED S’MORES PACKETS Serves 1 Heavy duty foil (if cooking in the oven regular foil is okay) 1 graham cracker sheet, broken in half 1/4 of a milk chocolate bar 1-2 marshmallows Additional fillings, such as fruit or other candy (optional) Toppings such as ice cream, sprinkles, etc (optional) Prepare fire pit or grill (or oven set to 400 degrees). In the center of the square sheet of foil, place half of a graham cracker, following by the chocolate, additional fillings if desired, a marshmallow (or two), and then the second half of the graham cracker. Fold up the sides like a packet and place on grate over fire for 5-8 minutes. Carefully remove from fire and allow to cool for 1 minute. Unwrap and enjoy immediately or serve on a plate topped with ice cream.


APPLE PECAN PRALINE BREAD Makes 1 loaf or 3 mini loaves BREAD 2 cups all-purpose flour 1/2 cup sugar 1/4 cup brown sugar 3 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 cup toasted chopped pecans 1/2 cup diced apple 1 egg, beaten 1 cup applesauce 3 Tbsp unsalted butter, melted GLAZE 2 Tbsp unsalted butter 1/4 cup brown sugar 2 Tbsp milk 1/2 tsp vanilla extract 1/2 cup powdered sugar 1/2 cup toasted chopped pecans Preheat oven to 350 degrees and grease a standard sized loaf pan (or three mini loaf pans). In a large bowl, whisk together the flour, sugars, salt, baking powder, baking soda, cinnamon and nutmeg. Fold in the pecans and apple to the dry ingredients. In a medium bowl, combine the egg, applesauce, and melted butter. Add to dry ingredients and mix until a dough forms, but do not overmix. Smooth batter into loaf pan. Bake for 1 hour (30 minutes for mini loaves) or until toothpick comes out clean. Let cool completely. Once the bread is cool, prepare the glaze. In a small saucepan over medium heat, bring brown sugar, butter and milk to a boil. Keep at a boil for 1 minute, whisking constantly. Remove from heat. Add vanilla and powdered sugar and using a hand mixer beat on medium speed until smooth. Pour the glaze immediately over the cooled bread and sprinkle with pecans.


BANANA BREAD GRANOLA BITES Makes approximately 2-1/2 dozen 1-1/2 cups old fashioned oats 1 cup walnuts 1 (2.7 oz.) package Bare Snacks cinnamon dried banana chips* (about 1 cup) 1 cup pitted dates, chopped 1/4 cup agave nectar (or pure maple syrup) 1 tsp vanilla extract 1/2 cup dark chocolate chips Line a platter or plate with was paper. Set aside. In a food processor, grind the oats and nuts together until it resembles a coarse flour consistency. Add in the banana chips and dates and pulse until they are chopped up and well blended with the oat flour. Add in the agave and vanilla. Mix well until a clumpy dough forms that you can easily shape into a ball without it falling apart. If needed, add more agave nectar a little at a time. Add the dark chocolate and pulse a few times to incorporate. Shape into 1-inch balls and lay on prepared plate. Freeze or refrigerate for st least 30 minutes before serving. Store in an air-tight container in the fridge or freezer.


BUCKEYE GRANOLA Makes approximately 5 cups 4 cups rolled oats 1/2 cup ground flaxseed 1/2 cup chocolate peanut butter 1/2 cup honey 1 tsp cinnamon 1 tsp vanilla extract 1 cup mini Buckeye candies (or mini peanut butter cups) Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine oats and flaxseed. Mix well. In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon and vanilla. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the buckeyes and store in an airtight container.


BUCKEYE COCONUT MACAROONS Makes approximately 4 dozen small or 2 dozen large 4 oz. dark chocolate, chopped 1 (14 oz.) bag sweetened shredded coconut 1/2 cup granulated sugar 6 Tbsp cocoa powder 4 large egg whites 1 tsp vanilla extract 1/4 tsp salt 1/2 cup creamy peanut butter Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats. In a microwave safe bowl, melt chocolate in microwave on 50% heat for 30 second intervals until smooth. In a food processor, blend the coconut for one minute. Add sugar and cocoa powder, then blend another minute. Add egg whites, vanilla, and salt and blend until combined, then the melted chocolate until smooth. With a tablespoon measuring spoon or small cookie scoop, scoop batter into 1-inch mounds (for larger cookies use 2 tablespoons or medium cookie scoop). Press down into the center of each cookie gently with your thumb. Bake for 15 minutes (20 minutes for large), until shiny and just set. Using the back of a wooden spoon, press the centers of the cookies down gently if they’ve puffed up. Immediately fill cookies with a small spoonful of peanut butter, just enough to fill as it will melt due to residual heat. Remove to a wire rack to cool completely. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.

Peanut Butter Cookies with Nutella swirled

Peanut Butter Cookies with Nutella swirled throughout! 1 cup creamy peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 tsp baking soda 1/2 tsp vanilla 1 egg 1/3 cup Nutella 1/4 cup sugar , for dipping Preheat oven to 350 degrees. In a large bowl combine all of the ingredients except the Nutella. Stir until everything is well combined. Add the Nutella, and stir gently. You want to incorporate it into the dough, but leave a definite swirl. Scoop 1 inch balls of dough, and place on a cookie sheet. Dip fa for in the sugar, and gently press down on the balls of dough to create the cross marks. Bake for 10 -12 minutes. Cool slightly on the cookie sheet for a couple minutes before removing to a wire rack serves 2

Wednesday, June 28, 2017


STRAWBERRY CRUMB BARS 2 1/3 cups flour 2/3 cup sugar 1/2 tsp salt 1 cup Butter - cut into 1/2 inch pieces + 2 Tbls butter 1/4 cup brown sugar 1/2 cup Quick Cooking Oats 3/4 cup strawberry jelly 3/4 cup fresh strawberries , hulled and chopped 1 tsp lemon juice Preheat oven to 375 degrees. Spray a 13x9 in pan with non stick spray. In electric mixer stir together flour, sugar and salt. With the mixer on a low speed add the 1 cup of butter, 1 piece at a time. Continue mixing until combined - about 1 to 1 1/2 minutes. Take 1 1/4 cups of this mixture and set aside. With the remaining, press this firmly into the bottom of the pan. Bake at 375 for 14 minutes. The edges will be slightly browned. While that is baking. Add brown sugar, and oats to the reserved flour mixture. Work in the remaining 2 Tbls of butter, using your fingers. Work until it is in small clumps. Combine the jelly, strawberries and the lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there. Spread filling evenly over the hot crust. Sprinkle with the streusel topping over the strawberries. Bake for 22 to 25 minutes. The crust will be brown, and the filling will be bubbly.

Outrageous Brownies

Outrageous Brownies 1 pound butter 1 pound semisweet chocolate 6 oz unsweetened chocolate 6 eggs 3 Tbls instant coffee granules 2 Tbls vanilla 2 1/4 cups sugar 1 1/4 cups flour 1 Tbls baking powder 1 tsp salt 3 cups walnuts , chopped (I left them out) 1 (12oz) bag semisweet chocolate chips Preheat oven to 350 degrees. Grease and flour a 12x18x1 inch jelly roll plan. In a large bowl melt together butter, semisweet chocolate, and unsweetened chocolate. Let cool slightly. In a separate bowl stir together eggs, coffee granules, vanilla, and sugar. Add the melted chocolate, and stir to combine. Add flour, baking powder, and salt. Fold in chocolate chips and walnuts if using. Pour batter into the prepared pan. Bake for 15 minutes. Rap the baking sheet against the oven racks to let the air out. Bake for an additional 15 minutes, or until a toothpick comes out clean. Be careful not to over bake.

Sugar Cookie Chex Mix

Sugar Cookie Chex Mix 6 cups Rice Chex cereal 1/4 cup butter 2 Tbls corn syrup 1/4 cup sugar 2 tsp vanilla extract 1/4 cup powdered sugar 1/4 cup white chocolate chips 2 tsp sprinkles Pour cereal into a large microwavable bowl. In a 2 cup microwavable measuring cup heat butter until melted. Add sugar and corn syrup. Heat for 30 seconds, stir until smooth. Add vanilla. Pour over cereal, and mix to coat. Add white chocolate chips, and stir. Heat for 2 minutes, stirring after 1 minutes. Sprinkle with powdered sugar and mix. Pour on a lined baking sheet to cool. Sprinkle immediately with colored sprinkles.

S'mores Bars

S'mores Bars Crust 1 1/2 cups Graham Crackers (1 sleeve), crushed 1/3 cup butter , melted 1/4 cup sugar Cookie layer 1/2 cup butter , softened 1/2 cup shortening 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1 tsp vanilla 2 1/4 cups flour 1 tsp salt 1 tsp baking soda 1 1/4 cup mini marshmallows 1 bag chocolate chips 3 Hershey Bars , broken into pieces Preheat oven to 350 degrees. Line a 13x9 baking pan with foil. Set aside Mix together the graham cracker crumbs, melted butter, and sugar. Press into the bottom of the prepared pan. Bake for 7 minutes. Allow to cool slightly. Cream butter, shortening, sugar and brown sugar together. Blend in eggs and vanilla. Stir in flour, salt and baking soda. By hand mix in the chocolate chips and marshmallows. Spread over the graham cracker crust. Bake for 15 minutes. Top with broken pieces of Hershey Bars. Return to oven and bake for 20-25 more minutes. Remove and allow to cool completely before cutting.

Angel Crisp Cookies

Angel Crisp Cookies 1/2 cup sugar 1/2 cup brown sugar 1 cup shortening 1 egg 1 tsp . vanilla 2 cups flour 1 tsp baking soda 1/2 tsp salt 1 tsp cream of tartar Additional sugar for rolling Preheat oven to 350 degrees. In a stand mixer bowl combine sugar, brown sugar, and shortening. Mix until well combined. Add egg and vanilla and mix. Mix in flour, baking soda, salt and cream of tarter until well combined. Roll into 1 inch balls, and roll in granulated sugar. Place on a baking sheet. Using your thumb, gently press into the center of each ball. Bake for 9-10 minutes until just starting to turn golden brown. Remove from oven and cool for a few minutes before removing to a wire rack to cool completely. Store in an air tight container

No Bake Peanut Butter Puffs Bars

No Bake Peanut Butter Puffs Bars 3 Tbls butter 1 (10oz) package large marshmallows 1/2 cup peanut butter 7 cups Reese's Peanut Butter Puffs Cereal 1 cup peanut butter cups , chopped 1/2 cup peanut butter candies Spray a 9x13 in pan with non-stick spray. Set aside. In a large bowl melt together butter, marshmallows, and peanut butter until smooth. Mix in cereal until everything is well coated. Add peanut butter cups and candies and mix to incorporate. Pour into prepared pan, and use a spatula coated in non-stick spray to press down evenly. Let cool completely before cutting into squares

Oreo Peanut Butter Dip

Oreo Peanut Butter Dip 1 1/2 cups honey roasted peanuts 10 Oreo sandwich cookies In a food processor or blender add peanuts and Oreo cookies. Turn on and let it work until smooth. Depending on your appliance it can take 2-4 minutes. Store in an air tight container in the fridge for up to 2 weeks. Recipe Notes

Soft and Chewy Butterscotch Chip Pudding Cookies

Soft and Chewy Butterscotch Chip Pudding Cookies 3/4 cup butter , softened 3/4 cup brown sugar 1/4 cup sugar 1 egg 1 tsp vanilla 1 package instant butterscotch pudding 2 cups flour 1 tsp baking soda 1/2 tsp salt 1 package butterscotch chips Preheat oven to 350 degrees. Cream together butter, sugar, and brown sugar together until light and fluffy. Once well combined add egg and vanilla. Slowly add in flour, pudding mix, salt, and baking soda. Mix in butterscotch chips Scoop round balls onto cookie sheet. Slightly flatten the cookie. Bake for 10 minutes. Remove and allow to cool on the baking sheet for 5 minutes. Move cookies to a wire rack to cool completely.

Peanut Butter Cup Dump Cake

Peanut Butter Cup Dump Cake 1 box chocolate cake mix 1 box chocolate instant pudding mix 1 3/4 cups milk 1 (8 oz) package mini Reese's PB Cups, chopped Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick spray. Set aside In a large bowl whisk together milk and pudding mix. Add in cake mix and stir until combined, will be very thick. Fold in peanut butter cups. Bake for 25 minutes, or until tester comes out clean.

Chocolate Cream Cake

Chocolate Cream Cake 1 box chocolate cake mix , plus ingredients on the box 1 (16 oz) container Cool Whip, thawed 3/4 cup powdered sugar 2 tsp almond extract Bake cake according to the box instructions, baking into 2 layers. Cool completely. Using a serrated knife, cut the top of the cake so it is flat and level. Save the extra cake, crumbling into a bowl. In a large bowl mix together thawed cool whip, powdered sugar, and almond extract. Set one layer of the cake on a large plate or serving platter. Spread with layer of cream. Top with the remaining layer of cake. Use the rest of the cream to "frost" the cake. Sprinkle the extra cake crumbs over the cream. Store in the fridge

Peanut Butter Magic Shell

Peanut Butter Magic Shell 1/3 cup peanut butter 3 Tbls butter (or coconut oil) In a microwave safe bowl, melt together peanut butter and butter. Stir until well blended. Let sit for a few minutes to cool. Pour over your favorite ice cream. Store at room temperature

No Bake Oreo Cheesecake

No Bake Oreo Cheesecake Crust 1 package original Oreo's 5 Tbls butter , melted Filling 1/2 cup sugar 1 (8oz) package cream cheese 11/4 cup heavy cream 1/4 cup powdered sugar 1 tsp vanilla 1 row Oreo cookies , crushed Using a food processor grind the Oreo's into fine crumbs. Mix with the melted butter. Press firmly into a 9 inch spring form pan or pie plate. Set in the freezer while you work on the filling. In a stand mixer whisk heavy cream until you get soft peaks. Add powdered sugar and vanilla, and mix until stiff peaks. Place in a separate bowl, and set aside. In the stand mixer bowl, using a paddle attachment, beat together cream, cheese, and sugar until well combined. Using a spatula, fold in the whipped cream. Once well mixed, fold in the 1 row of crushed Oreo cookies. Pour into prepared crust. Set in fridge for 1 hour. Top with additional whipped cream if desired, and more Oreo cookies

Nutella No Bake Bars

Nutella No Bake Bars 2 cups Sugar 4 Tbls Cocoa 1 stick Butter 1/2 cup Milk 1/2 cup Nutella 1 Tbls Vanilla 2 1/2 cups Oatmeal In a heavy saucepan, bring the sugar, cocoa, butter and milk to a boil. Boil for 1 minute. Then add in Nutella, vanilla, and oatmeal. Pour mixture into an 8x8 pan, or drop by the spoonful onto a lined cookie sheet. Put in fridge to harden. I think they are best eaten cold, so I always keep mine in the fridge

Honey Bites

Honey Bites 2 cups Honey Nut Cheerios 1/2 cup creamy peanut butter 1/3 cup honey 1 tsp vanilla extract 1/2 cup Reese’s pieces candy In a bowl mix together peanut butter, honey, and vanilla until smooth. Add in Honey Nut Cheerios and Reese’s Pieces. Mix until everything is evenly coated. Set bowl in fridge for 30 minutes. Using slightly damp hands, roll into about 1 inch balls, placing on a baking sheet. Don’t let your hands get dry or they will get sticky, and you will not be able to roll into balls. Place baking sheet in the fridge for 2-3 hours until balls are firm. Store in an air tight container.

POO Poo Spray

POO Poo Spray 1 tsp rubbing alcohol 30-40 drops of essential oil of choice (order my favorite brand here) – this time I used Lemongrass and Peppermint.. water Pour rubbing alcohol in a 3 oz spray container and add essential oils. The alcohol keeps the oils from separating from the water, so you don’t have to shake it before each use. You can use any combination of oils that you’d like. Add water to fill the container. Give it a good shake and you’re ready to go! I’ve found 3-4 sprays is enough to cover the bowl and trap all of the stink particles below.

Southern Style Dirty Rice

Southern Style Dirty Rice 1 lb. ground meat 3 cups uncooked long grain white rice 4 tbsp. Creole Seasoning (used Zatarain's) 1 1/2 tbsp. Sweet Bell Peppers 1 tbsp. minced Onion 1 tbsp. minced garlic 1 tbsp. soy sauce 6 1/2 cups water 2 tbsp. of butter *dash of paprika on top for taste Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.Dash with paprika and enjoy! You can use fresh peppers and onion. For my quick version I didn't. This make's 8-12, 1 cup servings.

Simple Caribbean Jerk Chicken

Simple Caribbean Jerk Chicken 1 envelope Italian salad dressing mix 2 tablespoons brown sugar 2 tablespoons oil 2 tablespoons soy sauce 1 teaspoon cinnamon 1 teaspoon thyme 1/2 teaspoon ground red pepper 2 1/2 lbs chicken pieces Mix all ingredients except chicken in bowl. Pour over chicken. Cover and marinate 1 hour or over night in fridge. GRILL until chicken is done

Hot Fudge Crock Pot Brownies

Hot Fudge Crock Pot Brownies 1 Brownie Mix , plus ingredients listed on the box to make the batter (box for 13x9 inch pan) 1/2 cup sugar 1/4 cup cocoa powder 3/4 cup boiling water Prepare the brownie batter as directed on the box. Pour into crock pot In a small bowl whisk together sugar, cocoa powder, and boiling water. Pour gently over brownie batter, not mixing or stirring at all. Cover and cook on high for 2-3 hours, or until done. Best served warm.

Strawberry Milkshake Pie

Strawberry Milkshake Pie Filling 1 pound fresh strawberries, hulled and sliced 1/4 cup Granulated Sugar 1 quart vanilla ice cream 1/2 cup milk Waffle Cone Crust 8 waffle cones 5 tablespoons unsalted butter, melted 1/4 cup Imperial Sugar Extra Fine Granulated Sugar In a bowl, mix sliced strawberries with 1/4 cup sugar. Let marinate for about 30 minutes, until they are nice and juicy. Meanwhile prepare crust. Using a blender or food processor, process waffle cones until they are crumbs. Mix in melted butter and sugar until the consistency of wet sand. Pour and press evenly into a pie plate. Refrigerate until ready to use. Once strawberries are juicy, blend together ice cream, milk and strawberries until smooth. Pour into prepared crust and place in freezer for 4 hours, or until set. To serve, let pie thaw for 10 minutes before slicing. Top with whipped cream if desired. If using frozen strawberries, thaw and then chop to see how juicy and sweet they are. If they are super juicy and sweet, do not add sugar. If you want them a little sweeter, start with 2 tablespoons of sugar, mix together and let strawberries sit for 10 minutes. Continue adding sugar to taste.

Reese’s Peanut Butter Rice Krispie Treats

Reese’s Peanut Butter Rice Krispie Treats 1/2 cup butter 1 (10 oz) bag large marshmallows 1 jar Reese's peanut butter chocolate spread 7 cups Rice Krispies Topping 1/2 cup semi-sweet chocolate chips melted 1 1/2 cups chopped peanut butter cups (about a full bag of mini's) Line a 13x9 in baking dish with foil, and spray with non-stick spray. In a large microwave safe bowl melt butter, marshmallows and peanut butter spread together (heat for 45 seconds at a time, stirring in between). Add Rice Krispies, and stir to evenly coat. Press firmly into the prepared pan. Drizzle melted chocolate evenly over the top of the Krispie treats. Sprinkle with peanut butter cups, pressing gently to make sure they stick in the chocolate. Let the chocolate completely set up, before cutting into squares. Store in an air tight container for 3-4 days.

Fudge Nut Bars

Fudge Nut Bars Bars 1 cup butter , softened 2 cups brown sugar 2 whole eggs 2 tsp vanilla extract 3 cups old fashion oats 2 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp salt Fudge Layer 1 (12 oz) package semi-sweet chocolate chips 1 (14 oz) can sweetened condensed milk 2 Tbls butter 1 tsp salt 1 cup chopped nuts 1 tsp vanilla extract 1/4 cup nuts for topping Preheat oven to 350 degrees. Grease or line a 13x9 inch baking dish with parchment paper. Set aside. In an electric stand mixer, beat butter and brown sugar together until light and fluffy. Mix in eggs and vanilla. Stir in oats, flour, baking soda, and salt until well combined. Press 2/3rds of mixture into the bottom of the prepared baking dish. In a microwave safe bowl melt together chocolate chips, sweetened condensed milk, butter and salt. Heat for 1 minute, stir until smooth. Heat at 15 second intervals if it needs more. Mix in vanilla and nuts. Stir until well combined. Pour over base mixture, spread evenly. Crumble remaining base mixture over the fudge layer. Sprinkle with remaining 1/4 cup nuts. Bake for 25-30 minutes until set and starting to turn golden brown. Remove from oven and let cool completely before serving.

Eggnog Muffins

Eggnog Muffins 2 1/4 cups flour (plus 2 Tbls) 1 cup sugar (minus 1 tsp) 2 tsp baking powder (minus 1/2 tsp) 1/2 tsp ground nutmeg (I used freshly grated) 2 eggs 1 cup eggnog (plus 1/4 cup) 1/2 cup butter , melted and cooled 1 tsp vanilla Preheat oven to 375 degrees. Prepare 12 cup muffin pan. Combine flour, sugar, baking powder and nutmeg. Set aside. In another bowl combine eggs, eggnog, butter and vanilla. Combine wet and dry ingredients, and stir until just combined. Scoop into prepared muffin pan, fill about 3/4 full. Bake for 15-18 minutes. Cool on wire rack for a few minutes, then remove from pan.

Homemade Granola

Homemade Granola 3 cups Old-Fashioned Oats 1 cup Rice Krispies 1 cup Walnuts , chopped 1/3 cup brown sugar 1/2 tsp salt 1 tsp cinnamon 1/3 cup coconut oil (or canola oil) 1/4 cup honey 1 Tbls sugar 1 Tbls + 2 tsp vanilla 1/2 cup dried cranberries Preheat oven to 300 degrees. Line or spray a large baking sheet (with edges) with non stick spray. In a large bowl mix together the oats, Rice Krispies, walnuts, brown sugar, salt and cinnamon. In a small sauce pan combine the honey, coconut oil, and sugar. Over medium heat bring the mixture to a simmer. Remove from heat and add the vanilla. Pour oil mixture over the oats. Mix until everything is well coated. Spread onto the prepared baking sheet. Bake for 30 minutes, stirring every 10 minutes. Granola should be a light golden brown color. Remove from the oven, and mix in the dried cranberries. Allow the granola to cool completely before removing from the pan. Store in an air-tight container.

Easy Cheese Danish

Easy Cheese Danish 1 sheet Puff Pastry dough , thawed 8 ounces Cream Cheese , softened 1 tsp Lemon Zest 1 tsp Vanilla Extract 4 Tbsp Sugar 1 Egg + 2 Tablespoons water , whisked for egg wash Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet. On a lightly floured surface roll out thawed puff pastry into a 12x9" rectangle. Cut in half lengthwise, yielding 2 4-1/2" strips. Cut those two strips crosswise into thirds, to yield six 4x4 1/2" pieces. With a knife, score 1/2" border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising. In a bowl, stir together softened cream cheese, sugar, vanilla and lemon zest. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders. Brush evenly with the whisked egg wash. Bake for 20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature. Sprinkle with powdered sugar before serving.

Sweet and Spicy Almonds

Sweet and Spicy Almonds 2 1/2 cups almonds 1 Tbls sugar 1/4 cup honey 1 tsp cayenne pepper 3/4 tsp salt Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silpat liner. In a bowl (large enough for the almonds), mix together the sugar and salt. Set aside. In a small sauce pot, over medium low heat, melt the honey. Mix in the cayenne. Add the almonds, and stir to coat. Spread the nuts in a single layer, onto the lined baking sheet. Bake for 10 minutes, until lightly toasted. Remove from the oven, allow the nuts to cool for a few minutes. Add the nuts to the sugar and salt mixture, and toss to coat. Remove the liner from the baking sheet. Pour the nuts back onto the baking sheet, spreading to a single layer. Allow them to cool completely. Store in an air tight container.

Cheddar Jalapeno Pretzels

Cheddar Jalapeno Pretzels 4 cups pretzels 1/3 cup Butter Flavored Olive Oil 2 rounded Tbsp cheddar cheese powder (popcorn seasoning will work too) 1/2 tsp Jalapeno Powder Preheat oven to 200 degrees. Line a baking sheet with parchment paper or a silicon liner. In a bowl toss pretzels and olive oil to coat. Sprinkle cheddar cheese powder and jalapeno powder over the pretzels, and mix until well coated. Spread on prepared baking sheet. Bake for 60 minutes, stirring every 15 minutes. Remove and let cool completely. Let sit for at least 4 hours before serving, best served the next day. Store in an air tight container for up to one week. Recipe Notes 1/2 tsp of jalapeno powder gives a small amount of heat, add more if you like it spicy.

Loaded Twice Baked Potato Casserole

Loaded Twice Baked Potato Casserole 4 pounds russet potatoes , mostly peeled and chopped into cubes 4 cloves garlic , mashed 5 Tbls butter 1 cup sour cream 1/2 - 1 cup heavy cream or milk (amount depends on how creamy you like it) 2 cups shredded cheddar cheese 1 package Jones Dairy Cherrywood Smoked Bacon , cooked and crumbled 1 Tbls salt (approximately, adjust to taste) 1 tsp black pepper 1/4 cup green onions , finely chopped Add potatoes and garlic to a large pot. Fill with water, so the potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain. Preheat oven to 350 degrees. Mash potatoes. Sir in butter, sour cream, and heavy cream. Mash further if necessary to get to your desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese, and bacon (reserve some for the topping). Pour into 13x9 in baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes until hot and cheese is melted. Sprinkle with green onions before serving.

Tuesday, June 27, 2017

Caramel Apple Cheesecake Dip

Caramel Apple Cheesecake Dip 8 ounces cream cheese, room temperature 21 ounce can apple pie filling 1/2 cup caramel sauce Nilla wafers or graham crackers, for dipping Add all of the ingredients to a large mixing bowl. Stir well with a wooden spoon to combine. Serve at room temperature, straight from the fridge, or heated in the microwave.


STRAWBERRY WATERMELON SPRITZER 10 medium strawberries (enough for 1 cup of puree) 1 1/2 cups watermelon (enough for 1 cup of puree) 1 cup ice 2 cups lemon lime soda Add the strawberries, watermelon, and ice to a blender and blend until smooth. Add the soda, stir to combine, and serve in a sugar rimmed glass.

Easy Apple Pie

Easy Apple Pie 8 med. size apples, peeled and chopped 2 T. sugar 1 tsp. cinnamon 1 1/2 sticks butter 1 C. all purpose flour 1 C. sugar 1 tsp. salt 1 large egg Place the chopped apples in a lightly greased 2 quart baking dish. Apples should fill 3/4 of the dish. Combine 2 T. sugar and 1 tsp. cinnamon and sprinkle over the top of the apples. In a pot, melt the butter and once melted remove from the heat and whisk in 1 C. sugar then 1 C. flour and salt, combine well and whisk in the egg. Once all combined spoon over the top of the apples. Bake in a 350 degree oven for 40-45 minutes or until the topping is golden brown.


CLOUD BREAD 3 eggs, separated 3 tablespoons cream cheese, softened 1 teaspoon sugar 1/4 teaspoon cream of tartar Preheat oven to 300 degrees F. Coat 2 baking sheets with cooking spray. In a small bowl, mix egg yolks, cream cheese, and sugar until smooth. In a medium bowl, combine cream of tartar with egg whites; beat with an electric mixer on high speed until fluffy and stiff peaks form. Gently fold egg yolk mixture into egg white mixture until well combined. Spoon mixture into 10 even rounds on baking sheets. Bake 25 to 30 minutes, or until golden brown. Let cool 5 minutes, then remove to a wire rack to cool completely. Notes The best way to store this low-carb Cloud bread is in an airtight container. If you'd like your bread a little firmer, allow it to sit overnight.

Appledoodle Cookies

Appledoodle Cookies ¾ cup butter (one and a half sticks), softened ¾ cup brown sugar ¼ cup sugar 1 teaspoon vanilla 1 egg 2 cups flour 1 small (3.5 ounces)l box instant cheesecake or vanilla pudding mix, not prepared (see Note) 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon salt pinch nutmeg 1 cup apples, peeled and diced small (optional) 1 cup white chocolate chips (see Note) Cinnamon Sugar: ⅓ cup sugar 1 teaspoon ground cinnamon In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth. In a medium bowl whisk together flour, pudding mix, baking soda, cinnamon, salt, and nutmeg. Add dry mixture to wet ingredients and mix until combined well. Stir in apples and white chocolate chips (if using). Chill in the fridge for one hour. *I tried it with chilling and not chilling and didn't notice a big difference. For the Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon. Preheat oven to 350 degrees and line baking sheets with parchment paper. Take around 2 Tablespoons of dough and roll into a ball and then roll generously in the cinnamon sugar. Place on prepared baking sheet. Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Store in airtight container at room temperature. Notes *cheesecake pudding or vanilla pudding too can be used

Monday, June 26, 2017

Four Cheese Egg Casserole

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


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

Company Chicken Casserole

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

Cream Cheese Squares

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

The Easiest Fresh Peach Cobbler Ever

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

Berry Delight

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

Peaches and Cream Pie

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


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

Grout Cleaner

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

Sunday, June 25, 2017

Warm Toasted Marshmallow S'mores Bars

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

BBQ Pork Tenderloin

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

Friday, June 23, 2017


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

Thursday, June 22, 2017


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

Wednesday, June 21, 2017


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


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


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


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


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


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


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


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

Crock Pot Sloppy Joe Casserole

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

Crock Pot Beef & Noodles

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

Crock Pot Mississippi Chicken

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

Chicken Philly Sandwich

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

Country Pork Chops and Rice

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

One-Pan Taco Rice Dinner

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


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

Loaded Potato & Ranch Chicken Casserole

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

Crock Pot Chunky Beef & Potato Stew

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

Northwoods Pie

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

German Chocolate Cheesecake Cake

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

Strawberry Jell-O Poke Cupcakes

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

Oreo Pudding Poke Cake

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

Lemon Blueberry Cake

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

Better than Brownies

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

Chubby Hubby Bars

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

Cinnamon Roll Cake

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

Strawberry Shortcake Cake

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

Cookies and Cream Pie

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

Graham Cracker Goodies

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

Chocolate Marble Gooey Butter Cake

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

Stuffing Coated Pork Chops

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

Slow Cooker Barbecued Green Beans

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

Pecan Pie Cake

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

Oyster Casserole

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

Jalapeno Chicken Salad

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

Frito Corn Salad

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

Strawberry Shortcake

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

Dirty Rice

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

Fried Green Beans

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

Cream Cheese Noodles

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

Cinnamon Sugar Drop Biscuits

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

Cheesy Jalapeno Corn Casserole

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

Cajun Nuts

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

Cabbage and Noodles

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

Butterscotch Lush

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

Buttered Noodles

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

Bacon Cheddar Biscuits

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

3-Ingredient Crockpot Pork

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