Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Thursday, August 31, 2017


EASY CHICKEN PIES 6 oz. cream cheese, softened 5 Tbsp. melted butter, divided 4 cups chopped, cooked chicken 1/4 cup milk 1/2 tsp. salt 1/4 tsp. black ground pepper 2 Tbsp. finely chopped onion 1 Tbsp. coarsely chopped pimento 2 cans crescent roll dough 3/4 cup Italian bread crumbs Blend cream cheese & 3 tablespoon butter. Add chicken and next five ingredients–fold together until blended. Unroll crescent roll dough and divide into rectangles (4 per can) pressing together the diagonal perforations. Place rounded 1/2 cup chicken mixture in center of each dough rectangle. Fold dough over filling and pressing edges together to seal. Dip turnovers in remaining melted butter and then roll in bread crumbs. Bake at 350 degrees for about 15-20 minutes or until golden brown. These can be assembled ahead of time and then placed in the oven 30 minutes before serving. If you find it difficult for the perforations to “hold together” you may want to try using a rolling pin to gently roll the perforations together.

Sautéed Asparagus

Sautéed Asparagus 1 bunch fresh asparagus 1 clove garlic ( minced) 2-3 TBLS butter Salt and Pepper to taste Wash asparagus. Cut the woody ends off and discard . Cut asparagus into bite size pieces. Melt butter in skillet. Add asparagus and garlic. Saute until tender. Add salt and pepper Simple, Easy, and Delicious


SLOW COOKER POOR MAN'S STEW 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. Serve with buttered sandwich bread.


SLOW COOKER HONEY MUSTARD KIELBASA BITES 1 (14-oz.) pkg. kielbasa, sliced (use your favorite, or could even use lower fat chicken summer sausage) 1/3 cup yellow mustard 3 Tbsp. honey 1 garlic clove, minced 1/4 tsp. black pepper Mix the mustard, honey, garlic and black pepper in a small bowl. Add the sliced kielbasa and mustard mixture to a 1.5 quart or larger slow cooker. Cover and cook on HIGH for 1.5 hours, stirring occasionally. Switch the slow cooker to warm for the party. Leave out toothpicks for your guest to enjoy the kielbasa bites. Note: This recipe can be doubled or tripled for a larger party. You also can brown the kielbasa in a pan on the stove-top before adding to the slow cooker.


SLOW COOKER GARLIC LEMON BUTTER ARTICHOKES 3 Medium sized artichokes or 2 large ones. salt pepper 2 garlic cloves, minced ½ lemon ¼ cup butter 1 cup water Slow Cooker Size: 6-quart or larger Cut the bottoms off the artichokes so they sit flat. Also cut the very tops off the artichokes (see my photos, I did about a half inch. If you have a hard time getting the artichokes to fit, peel off a few off the leaves and that should allow them all to fit nicely. Add the artichokes to the slow cooker. Sprinkle over a pinch of salt and pepper, then add the garlic. Squeeze over the lemon juice. Cut the butter into slices and place on top of the artichokes. Add the water to the bottom of the slow cooker. Cover and cook on HIGH for 3.5 hours without opening the lid during the cooking time. Serve with melted butter (or mayonnaise if that's your thing).


SLOW COOKER DORITOS CASSEROLE These items go in first, for 8 hours! (1) 28 ounce can Red Enchilada Sauce 1 pound boneless skinless chicken breasts Then... 1 cup Sour Cream 8 ounces Monterey Jack Cheese (note- half goes in the casserole, half on top) (1) 11 ounce bag Nacho Cheese Doritos, crushed (save ½ cup for topping) 2.5 ounce can olives Add the chicken breasts, and enchilada sauce to your slow cooker. Cover, and cook on LOW for 8 hours. Shred the chicken breasts right in the slow cooker. Stir in the sour cream and half of the cheese, stir. Stir in the chips in, reserving a ½ cup for the top. Sprinkle the rest of the cheese on the top, then the olives, then the remaining chips. Cover, and turn slow cooker to HIGH for 30 minutes. Serve and enjoy!


SLOW COOKER BEEF AND POTATO AU GRATIN 1 lb. ground beef (plus a touch of salt and pepper to season) 3 lbs. peeled potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced) 1 cup thinly sliced white onion 1 tsp. paprika ½ tsp. garlic powder 1 tsp. parsley 1 tsp salt ¼ tsp. pepper 3 cups shredded sharp cheese ½ cup chicken broth (or beef broth) Slow Cooker Size: 5-quart or larger Brown the ground beef on the stove top. Add a touch of salt and pepper to season. In a small bowl combine the paprika, garlic powder, parsley, salt and pepper. Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again. Drizzle over the broth evenly over the layers. Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft. Serve and enjoy!


SLOW COOKER CHEESY CHICKEN PENNE 1.5 lbs. boneless skinless chicken breasts 2 (10.5-oz) cans cream of chicken soup (don't add water) ½ cup chicken broth ¼ tsp. pepper ½ tsp. dried leaf tarragon (can substitute oregano or thyme here) 1.5 cups sliced mushrooms 1 small sweet yellow onion, diced Add at the end 1 cup sour cream 2 cups shredded cheddar cheese, divided 1 lb. penne pasta (cooked according to package directions on the stove-top) Slow Cooker Size: 5-quart or larger Add the cream of chicken soup and chicken broth to the slow cooker, stir until smooth. Add the tarragon, pepper, mushrooms and onions, stir. Add the chicken breasts. Cover the slow cooker and cook on LOW for 6 hours without opening the lid during the cooking time. After the cooking time is up, start cooking the pasta according to the package directions to Al dente on the stove-top, do not over cook! Shred the chicken with 2 forks. Add sour cream and half of the cheese, stir. Add the cooked and drained pasta and stir again. Sprinkle over remaining cheese. Cover the slow cooker and cook for an additional 20 minutes on low. Serve and enjoy!

Lemon Truffles

Lemon Truffles 1 cup white chocolate 5 Tbsp. unsalted butter 3 Tbsp. heavy cream pinch salt 1 tsp. lemon extract icing sugar, for dusting Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat. Keep covered in the fridge for up to one week. Freeze for longer storage.

German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars Yield: 24 bars (about 2-inch square) 3 cups pecan halves 1 & 3/4 cups all-purpose flour 3/4 cup confectioners' sugar 3/4 cup cold butter, cubed 1/4 cup unsweetened cocoa 1 & 1/2 cups semisweet chocolate chips 3 large eggs 3/4 cup firmly packed light brown sugar 3/4 cup light corn syrup 1/4 cup unsalted butter, melted 1 cup sweetened flaked coconut Preheat oven to 350°. Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking. Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil. Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan. Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes. Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust. Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour. Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Cheesy Potato Rolls

Cheesy Potato Rolls (makes 12 rolls) 1/2 C. warm tap water 1 T. instant yeast 1 T. sugar 4 T. butter, room temp. 1/2 tsp. salt 1/2 tsp. mustard powder 1 large egg, room temp. 1/2 C. room temp. mashed potatoes 1 C. shredded sharp cheddar cheese 1 3/4 - 2 C. all purpose flour In a measuring cup add the yeast and sugar to the warm water and allow to proof (foam up). Place the butter, salt and mustard powder in the bowl of a stand mixer. Using the whisk attachment beat the butter for 2 minutes to get it fluffy. Add the egg, and potatoes and 3/4 C. of the cheese and mix until well combined. Remove the whisk and attach the dough hook. Add the yeast mixture and 1 1/2 C. of flour. Mix at med. speed adding more flour to form a soft, not too sticky, dough. Once you have the dough, turn it out onto a lightly floured surface and knead a couple of times, form into a ball and place in a lightly greased bowl and cover with a clean towel. Allow to rise till doubled in size, about an hour. Punch down the dough and turn back out onto the floured surface. Knead a couple of times and divide into 12 pieces. Form each piece into a ball and place in a buttered 9x9 pan. Cover and allow to rise for 40 minutes. Brush lightly with a little melted butter and bake them in a 350 degree oven for 15 minutes. Remove and top with the remaining cheese and return to the oven for 15 more minutes. Note: This can all be done by hand without the mixer, also my potatoes were baby red potatoes I mashed with the skin on so that's the red spots you see in my rolls.

Toasted Sunny Side Up Egg & Cheese Sandwich

Toasted Sunny Side Up Egg & Cheese Sandwich 2 -3 tablespoons butter (or to taste) or 2 -3 tablespoons margarine (or to taste) 1 -2 large egg (I use 2 eggs for one sandwich) salt and black pepper (to taste) 2 slices whole wheat bread or 2 slices white bread 1 -2 tablespoon mayonnaise 1 slice American cheese Toast the 2 slices of bread. Butter one side of one piece of toast, then on the other slice spread with mayonnaise (use any amount of butter and mayo desired). Place 1 slice of cheese over either the buttererd side or the mayo side. Heat about 1-2 tablespoon butter into a skillet over medium heat. Break eggs into the skillet, then season with salt and black pepper to taste. Cover the skillet and cook eggs until cooked but leave the yolk semi-soft. Place the cooked egg/s over the cheese on the bread and top with the remaining slice of toast.

Chicken Mozzarella

Chicken Mozzarella 4 boneless skinless chicken breasts 1 (10 1/2 ounce) can cream of chicken soup 8 ounces shredded mozzarella cheese 1⁄2 cup Italian seasoned breadcrumbs 1⁄3 cup melted butter or 1⁄3 cup margarine Place chicken in baking dish and cover with soup. Sprinkle cheese evenly over soup. Sprinkle bread crumbs over cheese. Drizzle with melted butter. Bake for 40-45 minutes at 350 until golden and bubbly.

Orange Marmalade Upside Down Cake

Orange Marmalade Upside Down Cake 1 cup unsalted butter, room temperature 1 cup Imperial Sugar Extra Fine Granulated Sugar 1 1/2 cups all-purpose flour* 2 teaspoons baking powder 3/4 cup vitamin D milk 8 tablespoons orange marmalade 3 large eggs, beaten Cooking Spray *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 350°F. Using a stand mixer with paddle attachment, cream butter and sugar together for 30 seconds. Scrape sides of bowl to ensure the butter and sugar are well incorporated. On low, pour in beaten eggs then increase to medium speed. Beat for 30 seconds, then stop, scrape the sides of the bowl and then beat for another 20 seconds to insure the eggs are fully mixed in. On low, mix in flour, baking powder and milk alternating dry ingredients to wet. Be careful not to over mix. Line 8 x 8 x 2 inch square pan with parchment paper. Spray cooking spray on top of the parchment paper. Spread all of marmalade to cover baking dish / parchment paper bottom. Then begin to spoon batter over marmalade. Place baking dish inside a water bath (in a deeper baking dish with warm water 1/3 of way up dessert baking dish). Cover baking dish with tin foil and place in the oven for 1 hour 15 minutes. When time is up, insert a toothpick in center to ensure that it comes out clean. Allow it to cool about 5 minutes. Place a large plate on top of the baking dish, then flip cake over and let cake fall onto plate. Let it cake set for a minute allowing the marmalade to fall off the parchment paper. When all marmalade has fallen, remove parchment paper. Let cool for an additional 10-15 minutes then cut and serve. Notes: For a little extra sweetness - serve with a scoop of vanilla ice cream on side.

Homemade Taco Seasoning

Homemade Taco Seasoning 4 tablespoons chili powder - for an extra kick use chipotle chili powder 1 tablespoon garlic powder 1 tablespoon ground cumin 3 teaspoons salt (reduce if you would like) 3 teaspoons black pepper (reduce if you would like) 2 teaspoons paprika (I used smoky, but you can use sweet) 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon dried cilantro In a mason jar, or bowl add all ingredients. If using jar, close and then shake to combine. If using a bowl, whisk ingredients until well combined. Store in an airtight container in the pantry ***I used 1/4 of this recipe per 1 pound of meat for traditional tacos

Wednesday, August 30, 2017


PINA COLADA RUM CAKE 1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow 1/4 C (4 oz.-1 stick) unsalted butter, softened 3 large eggs 8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup) 1/4 C reserved juice of crushed pineapple 1/4 C Malibu Rum (or any light rum) Preheat oven to 350 degrees. Spray Pam for baking into a bundt pan. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine. Beat at medium speed for two minutes. Fold in drained crushed pineapple. Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. While cake is baking, prepare glaze. GLAZE: 1/2 C cream of coconut (Coco Lopez) 1/2 C Malibu rum 1/4 C confectioner’s sugar Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside. When cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake. Pour half of glaze over warm cake, letting it soak in. When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.

Cream Tropical Dream Cake

Cream Tropical Dream Cake Cake ingredients 1 box Angel Food cake mix 1 (20oz) can pineapple tidbits with juice Icing Ingredients 8 oz whipping cream whipped 4 oz cream cheese whipped 1/4 cup cream of coconut Cake directions Preheat oven to 350F. Mix cake mix and pineapple tidbits (with juice) together until combined. Pour into a greased bundt pan and bake for 35-40 minutes. Remove from oven when done and cool before inverting onto a plate. While the cake is cooling prepare the icing. Icing Directions Put all the icing ingredients into a blender and pulse until mixed. When nice and fluffy, store in the fridge while the cake cools. Remove icing from fridge and pulse a few more times. Gently spread the icing over the top and sides of the cake. Sprinkle with 1/2 cup of almond slivers. Refrigerate until ready to serve.

Caramel Sauce

Caramel Sauce 8 tablespoons butter 2 cup packed brown sugar (I use light brown or golden) 1 cup heavy cream Pinch of sea salt 2 tablespoon vanilla extract Melt butter in a pot on medium low heat. Add in brown sugar, cream, and salt. Whisk every couple of minutes and cook over medium low heat for 10 minutes. Add vanilla and cook another 2 minutes. Pour into container and enjoy. Can also be refrigerated for later use.


NO BAKE CHOCOLATE PIE 1/2 cup chilled whipping cream 1-1/2 cups powdered sugar, divided 1 teaspoon vanilla extract 1/3 cup HERSHEY'S Cocoa 1 package (8 oz.) cream cheese, softened 1 9-inch graham cracker, shortbread cookie or chocolate crumb crust, homemade or pre-packaged ( we used a packaged shortbread cookie crust ) Beat whipping cream, 1/2 cup powdered sugar and vanilla until stiff; set aside. Stir together remaining 1 cup powdered sugar and cocoa in small bowl. Beat cream cheese in separate bowl until fluffy. Gradually beat in sugar and cocoa mixture, beating until blended. Lighten mixture by blending half of whipped cream into chocolate mixture. Fold in remaining whipped cream. Spoon into crust. Refrigerate several hours or until firm. Garnish as desired. Makes 8 servings.

Best BBQ Chicken Kabobs

Best BBQ Chicken Kabobs 2 pounds boneless, skinless chicken thighs or breasts 2 teaspoons kosher salt 1 1/2 tablespoons sweet paprika 2 teaspoons smoked paprika 4 teaspoons sugar 2-3 slices raw bacon, cut into 1/2-inch pieces 1 cup of your favorite BBQ sauce Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour. Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through. Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.

Pina Colada Squares

Pina Colada Squares All purpose flour 1 Cup (16 tbs) Baking powder 1 Teaspoon Salt 1⁄4 Teaspoon Butter/Margarine 1⁄4 Cup (4 tbs) Egg 1 , separated 2% milk 1⁄4 Cup (4 tbs) Canned unsweetened crushed pineapple 14 Ounce (1 Can) Cornstarch 2 Tablespoon Rum extract 2 Teaspoon Vanilla 1 Teaspoon Cream of tartar 1⁄4 Teaspoon White sugar 1 Tablespoon Coconut 1 Cup (16 tbs) Bottom Layer: Combine flour, baking powder and salt. Cut in margarine or butter until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8" pan (square). Middle Layer: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer. Top Layer: Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork. Bake in a 180°C (350°F) oven 30 minutes until top is golden brown. Cool and cut into squares.

Taco Squash Boats

Taco Squash Boats 1 large spaghetti squash cut in half 1 can black beans drained and rinsed 1 lb ground turkey 1 medium roma tomato 5 medium mushrooms 5 medium sweet peppers 1/2 cup spinach 1 packet taco Seasoning 1/2 cup pepper jack cheese Spices to taste Preheat oven to 400. Cut and shell out the 'guts' of the squash. Drizzle some oil over the squash and bake for 45 min. Put ground turkey in a pan with a tsp of oil and brown. Throw in all the veggies, black beans and taco seasoning. Sauté until veggies are tender and meat is cooked through. Once squash is done, fluff the edges of it pulling the strands away from the sides but not removing it. Load the turkey mixture into each boat and top with even amount of cheese. Bake for another 10 minutes and serve hot.

TWINKIE Strawberry Surprise

TWINKIE Strawberry Surprise 10 Hostess Twinkies 1 (3 1/2 ounce) boxes instant vanilla pudding 1 1/2 cups milk 1 (8 ounce) containers frozen whipped topping, thawed 2 boxes sweetened frozen strawberries, thawed Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan. Pour strawberries all over the top. In a large bowl, mix pudding, milk and whipped topping until well combined. Spread over strawberries. Cover and refrigerate several hours overnight.

Tuesday, August 29, 2017

Rolo Brownies

Rolo Bownies YIELDS - 36 BROOKIES Cookie Dough 1/2 cup butter 3/4 cup brown sugar 1 egg 1 teaspoon Vanilla Bean Paste (or vanilla extract) 1 cup flour 1 teaspoon salt 1/2 teaspoon baking soda 1 cup mini chocolate chips Brownie Batter 1 cup butter 2 cups semi-sweet chocolate chips 1 cup sugar 1 cup brown sugar 4 eggs 1 tablespoon Vanilla Bean Paste (or vanilla extract) 1 cup unsweetened cocoa powder 1-2 teaspoons espresso powder (optional, but so good) 1 1/4 cups flour 1 teaspoon baking powder 1 teaspoon salt 24-30 Rolos (or caramel candy) Preheat oven to 350 Line a 9x13 pan with parchment paper In a large microwave safe bowl melt butter Whisk in brown sugar until well combined Add in egg and vanilla bean paste, mixing until just combined Gently stir in flour, salt and baking soda Add in chocolate chips until well combined Roll dough into small balls (about 1-2 teaspoons) and place onto plate and put in freezer while you make brownies In the same bowl (making sure you wipe it out) melt butter and chocolate chips in microwave for 2 minutes Stir until chocolate is melted and smooth Mix in sugars until just combined Add in each egg one at a time, mixing until just combined Stir in vanilla bean paste, cocoa powder, espresso powder Add in flour, baking powder and salt, mixing until just combined Pour batter into prepared pan Unwrap rolos Remove cookie dough from freezer and place into brownie batter Press rolos into batter around the cookie dough Bake for 25-30 minutes, or until it is just set in the center Remove and let cool for 20 minutes in pan and then remove to a cooling rack to cool completely Cut into squares and serve NOTES You can use Rolo candies, caramel candy, or any candy you would prefer...I think Rolo's are the best

Thursday, August 24, 2017

Magic Flan Cake

Magic Flan Cake Chocolate Cake 1/2 cup caramel sauce 155g 1/2 cup plus 2 tbsp all-purpose flour 60g 1/3 cup cocoa powder 46g 2 tsp cinnamon 1/2 tsp baking soda 1/4 tsp salt 4 oz bittersweet chocolate chopped 6 tbsp unsalted butter 85g 1/2 cup buttermilk 1/2 cup sugar 105g 2 eggs 1 tsp vanilla extract Flan 28 oz sweetened condensed milk 2 14 oz cans or 828 ml 2 1/2 cups whole milk room temperature 6 oz cream cheese 170g, room temperature 6 large eggs room temperature 4 large egg yolks room temperature 1 tsp vanilla extract Preheat oven to 350 F degrees. Spray an angel food cake pan (without a removable bottom) with cooking spray. Pour the caramel sauce evenly over the bottom of the pan. In a medium bowl combine the flour, cocoa, cinnamon, baking soda, salt and mix; set aside. In a microwave safe bowl and the chocolate and butter and microwave in 30 seconds intervals until chocolate is melted and it's smooth. Mine took about 1 minute and 30 seconds. Add buttermilk, sugar, eggs and vanilla to the melted chocolate and whisk until it's smooth. Pour chocolate mixture to the dry ingredients and whisk until it well incorporated and smooth. Pour the chocolate batter evenly over the caramel in the angel food cake pan. To make the flan simply add all the flan ingredients to a blender and process on low until smooth. Be careful, there's a lot of batter here, so you want to make sure you do this on low otherwise it might explode all over. Pour the flan batter over the chocolate in the pan. Place the cake pan in a large roasting pan and place it in the oven. Add enough hot water to the roasting pan to reach halfway up the sides of the pan. Careful so you don't burn yourself. Bake the cake for about 1 hour and 30 minutes, mine took about 1 hour and 40 minutes, or until you insert a toothpick in the cake and it comes out clean. Cool the cake completely in the pan and refrigerate it overnight. Next day, fill the roasting pan with water, or your sink and place the bottom of the cake pan in the water to warm the caramel and the flan portion of the cake. You only need to do this for a couple minutes. Carefully turn the cake onto a large serving platter or cake stand. Recipe Notes Please note to use a angel food cake pan with no removable bottom, as the caramel and batter will seep out of it. Store the cake covered with plastic wrap in the fridge.

Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad 8 large eggs hard boiled 12 oz elbow macaroni uncooked 1/4 tsp salt 1/4 tsp black pepper ground 2 tbsp Dijon mustard 1 cup mayonnaise 3 medium dill pickles chopped 1/2 medium red onion chopped 2 ribs celery chopped 1/2 cup black olives sliced 1/2 tsp smoked paprika 1 tbsp chives chopped Peel the eggs and cut them in half to remove the egg yolks. Transfer all the egg yolks to a bowl, and chop up the egg whites and set aside. Cook the macaroni according to the package instructions. Drain the water and rinse with cold water. I do this to cool the pasta a bit. Set aside. Mash up the egg yolks with a fork, then season with salt and pepper. Add more salt and pepper as per your taste. Add the mustard and mayonnaise to the egg yolks and stir everything together until well combined. Add the macaroni to a large bowl, then add the egg yolk mixture, the chopped egg whites, pickles, onion, celery, olives and paprika. Stir well until combined. Taste for seasoning and adjust as necessary. Garnish with more paprika and chives.

Spicy New Orleans Shrimp

Spicy New Orleans Shrimp 1 lb white tiger shrimp 2 tbsp butter unsalted 2 tbsp olive oil 2 tbsp sweet chili sauce 1 tbsp Worcestershire 1 tsp chili powder 1 tsp liquid smoke 1 tsp smoked paprika 1 tsp dried oregano 1 tsp sriracha hot sauce or tabasco 4 cloves garlic minced juice from 1/2 lemon salt and pepper to taste 2 tbsp parsley chopped Peel and devein the shrimp. Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes. Remove skillet from the heat and let cool for a couple minutes. Add the shrimp and toss it around so that it's fully immersed in the sauce. Cover with foil and refrigerate for at least 30 minutes to 4 hours. Preheat oven to 400 degrees. Bake shrimp for 10 to 15 minutes. Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.


GREEN BEAN SALAD 2 pounds fresh green beans - trimmed 3 tsp salt 2 tbsp pepper 3 tbsp chopped fresh flat-leaf parsley 2 tbsp extra virgin olive oil 1 tbsp lemon zest 2 tbsp lemon juice 1 tsp crushed red pepper 2 cloves garlic minced Fill a large pot 1/2 - 3/4 way with water and bring to a boil Add in green beans and cook until crisp tender, about 15-20 minutes Drain and place green beans in a large bowl In a medium bowl combine remaining ingredients and pour over warm green beans Stir to combine gently Serve warm or chill to serve at a later date

Strawberry Refrigerator Dessert

Strawberry Refrigerator Dessert 3-4 cups strawberries sliced 12-15 Whole Graham Crackers 1 1/2 pints heavy whipping cream 4-5 Tablespoons sugar 1 1/2 teaspoons vanilla Using mixer - Mix whipping cream, sugar and vanilla on medium to high speed until stiff peaks form (I keep going until it is thicker but stop mixing before it is "butter") *Always best to make sure the heavy cream, mixing bowl and beaters are super cold. Just put bowl and beaters in the fridge for awhile before mixing. Line 8 X 8 pan with whole graham crackers (You can break some more to fill in any gaps around the edge) Spread whipped cream on the graham crackers Top that layer with sliced strawberries Repeat this 2 times Top with remaining strawberries Put a few whole berries in the middle to make it prettier Chill in fridge approx. 3 hours

Homemade Buttermilk Bread

Homemade Buttermilk Bread 2 cups all-purpose flour 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 1 large egg 1/4 cup butter, melted Heat oven to 350 degrees and spray a 9X5-inch loaf pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, eggs, and butter. Pour liquid ingredients into dry and stir until flour is incorporated. Do not overmix. Batter will look shaggy. Scrape batter into prepared pan and spread to corners. Bake 45 to 50 minutes or until golden on top. Cool 15 minutes before slicing

Wednesday, August 23, 2017

Baked Parmesan Fish

Baked Parmesan Fish 16 ounces fish fillets 1 egg 2 tablespoons milk Breading 1/3 cup parmesan cheese, grated 2 tablespoons flour 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients. One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork. Can be served with lemon wedges if desired.

Perfect Beef Pot Pie

Perfect Beef Pot Pie 2 lb stew meat, cut into small cubes 1 cup flour 5 Tbsp oil 1 onion, chopped 2 cloves garlic, chopped 4 bouillon cubes 6 cups water 1 Tbsp thyme ¾ tsp salt 1 tsp Worcestershire ½ tsp pepper 1½ cup potatoes, cubed 1 cup carrots, diced 1 cup frozen peas 1 pie crust 1 egg 1 Tbsp water Dredge the meat in the flour, shake off any excess and place on a plate. Heat the oil in a large skillet over medium high heat then brown the beef on all sides. Remove the meat and brown the onions and garlic. Stir in the bouillon and water and all the other ingredients, plus the meat, but exclude the potatoes, carrots and peas. Cover and heat to boiling. Simmer 1½ hours, then add the vegetables and cook for about 20 more minutes, or until tender. (If the stew isn’t thick enough, just mix in a couple Tbsp of corn starch dissolved in water and cook for 10 more minutes.) Lightly grease a large pie pan, and pour in the the stew. Gently lay your pie crust over the top, sealing the edges well and cutting a few steam vents in the top with a knife. Beat the egg and 1 Tbsp water together and lightly brush over the crust. Bake at 450 F for about 30 - 40 minutes, or until the crust is browned. Serves 6 people.

Hamburger Hot Pot

Hamburger Hot Pot 1-1/2 pounds ground chuck or lean ground beef 1/4 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper 6 medium potatoes, peeled and sliced 3 medium onions, sliced 1 can (10-3/4 ounces) condensed golden mushroom soup 1/2 cup water In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside. Place half the potatoes and half the onions in greased Crock-Pot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top, being sure to moisten and cover evenly. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. Serves 4 to 6.

Strawberries and Cream Magic Bars

Strawberries and Cream Magic Bars 9 graham cracker sheets (approximately 5.4 oz worth), crushed 6 TBSPs of unsalted butter, melted 2 TBSPs granulated sugar 1 1/4 cup all purpose flour 1/4 tsp salt 1/4 tsp baking powder 3/4 cup granulated sugar 1/2 cup unsalted butter, room temperature 1 tsp vanilla extract 1 large egg 1/2 cup quartered fresh strawberries, pureed 4 oz room temperature cream cheese 1/2 cup thinly sliced fresh strawberries 1/2 cup white chocolate chips 1/2 cup sweetened condensed milk Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside. In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan. In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside. Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined. Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay. Beat together the cream cheese and the 1/2 cup pureed strawberries. Spread evenly over the cookie dough. Evenly spread the 1/2 cup sliced strawberries over the cream cheese layer. Top with the white chocolate chips and then evenly cover with the sweetened condensed milk. Bake for 30 minutes. Refrigerate overnight before slicing. Store in the refrigerator in an airtight container.

Southwestern Baked Spaghetti

Southwestern Baked Spaghetti 8 ounces uncooked spaghetti 1/2 cup milk 1 egg 1 lb ground beef 1 medium onion, chopped 1 medium green bell pepper, chopped 2 garlic cloves, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 2 (8 ounce) cans tomato sauce 1/2 cup shredded cheddar cheese 1/2 cup shredded monterey jack cheese Cook spaghetti per package directions. Combine milk and egg, mix well. Combine drained spaghetti, milk and egg; mix well. Pour spaghetti mixture into a buttered 9X13 inch casserole dish. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes. Spread meat mixture over spaghetti. Sprinkle with cheese. Bake at 425°F for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.

Chicken Noodle Casserole

Chicken Noodle Casserole 6 oz. large elbow noodles 3 C. cooked chicken, shredded 10.5 oz. can cream of chicken soup 10.5 oz. can cream of mushroom soup 1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...mix together and store in an airtight container) 1 C. frozen peas and carrots, thawed 1/2 C. frozen whole kernel corn, thawed 1 1/2 C. shredded sharp cheddar cheese 1/4 C. plain breadcrumbs 1/4 C. panko breadcrumbs 1 1/2 T. butter Cook the noodles according to pkg. directions, drain and set aside. In a mixing bowl combine both soups and the seasoning. Stir in the chicken and veggies along with 1 C. of the cheese. Stir in the noodles and combine well. Pour into a lightly greased 9x13 dish. Sprinkle the top with the remaining cheese, plain breadcrumbs and panko, dot the top with the butter. Cover with tinfoil and bake in a 350 degree oven for 25 minutes, uncover and bake and additional 10 minutes. If you want to brown up the breadcrumbs a little more pop it under the broiler for a minute or two.

French Onion Chicken Casserole

French Onion Chicken Casserole 3 cups Chopped cooked chicken 1 cup chopped celery 1 cup shredded cheddar cheese 1 cup sour cream 1 cup mayo 1 can cream of chicken ½ cup slivered almonds 1 6 oz French's fried onions Preheat oven to 350 and coat a 9x13 baking dish. In large bowl, stir celery, cheese, sour cream, mayo and cream of chicken. Add chicken and almonds. Spoon into dish. Bake uncovered for 30 minutes. Sprinkle fried onion and cook another 5 minutes.

The Best Crack Cake

The Best Crack Cake 1 box Duncan Hines yellow cake mix 1/4 c brown sugar 1/4 c white sugar 1 box (3.4 oz.) vanilla pudding instant mix 2 teaspoons cinnamon 4 eggs 3/4 c water 3/4 c oil 1/2 c white wine (really any kind) Preheat oven to 350 degrees. Mix the above ingredients by hand or hand mixer. Grease a bundt pan. Pour into pan. Bake for one hour. When cake comes out of the oven: Melt 1 stick butter into 1 cup sugar and 1/4 cup wine. Pour over hot cake. Let the cake cool. Flip out of pan onto plate and serve.

Redneck Casserole

Redneck Casserole 1 (28 ounce) cans baked beans 6 -8 hot dogs 4 cups tater tots 1 cup sharp cheddar cheese, shredded Set your oven to 450. Dump your can of baked beans into a medium sized casserole dish. Set the dish aside. Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce. Cover the bean and dog mixture with tatertots. Use as many as you'd like. Just make sure to cover the mixture completely. Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese. Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).

Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole 2 lbs chicken breasts, cubed 8 potatoes, cubed 1⁄3 cup olive oil 1 1⁄2 teaspoons salt 1 tablespoon fresh ground pepper 1 tablespoon paprika 2 tablespoons garlic powder 3 tablespoons hot sauce 2 cups cheddar cheese, shredded 1 cup bacon, crumbled 1 cup green onion, diced Preheat oven to 500 degrees. In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add potatoes to bowl and allow to marinate for 10 minutes. Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside. Coat baking dish with cooking spray. Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes. Fry bacon and set aside to drain. Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce. Once potatoes are done, spread the chicken on top. Bake for 12 minutes. Crumble the bacon, grate the cheese, and chop the green onions. Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted. Add fresh green onions before serving.

Chicken Avocado Cilantro Salad

Chicken Avocado Cilantro Salad 3 Tbsp olive oil 1/3 cup Lime juice (fresh or bottle) 2 Tbsp chopped cilantro 2 cloves garlic (crushed) 1 tbsp brown sugar Red chili flakes (to taste) 1 tsp salt Chicken breasts/tenders or thighs 1/2 yellow pepper 1/2 red pepper 1 small red onion Romaine leaves washed and cut up 2 ripe avocados Put olive oil, lime juice, chopped cilantro, garlic, brown sugar, red chili flakes and salt into a bowl and mix well. Divide into half -- one you will be using as a marinade for your chicken via grill, or sautéed method. The other 1/2 will be your dressing at the end. Coat your chicken pieces into the 1/2 of the marinade, coat well and grill/sauté. Keep aside. Now in the same pan, saute the onion, and peppers - set aside. Cut up 2 avocados and slice. On a bed of lots of romaine lettuce, add chicken, onion-pepper mix, and avocados. Pour remaining marinade dressing over the entire bowl and mix well!

Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies Preheat oven to 350 degrees. Grease a 9x13 pan Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese. *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

Tuesday, August 22, 2017

Vanilla Coffee Creamer (an more)

Vanilla Coffee Creamer 2 cups heavy cream, half-and-half, or milk* 1 14 ounce can sweetened condensed milk 2 teaspoons vanilla In a 1-quart canning jar combine all of the ingredients; seal. Store in the refrigerator up to 2 weeks. Shake before serving. CHOCOLATE COFFEE CREAMER: Prepare as directed, except add 3 tablespoons chocolate-flavor syrup. Reduce vanilla to 1 teaspoon. Makes about 3 1/2 cups. AMARETTO COFFEE CREAMER: Prepare as directed, except add 1 teaspoon almond extract and 1/2 teaspoon ground cinnamon. Omit Vanilla. Makes 3 1/4 cups. CARAMEL COFFEE CREAMER: Prepare as directed, except add 1/4 cup Homemade Caramel Sauce (recipe, page xxx) or caramel-flavor ice cream topping. Reduce vanilla to 1 teaspoon. Makes 3 1/2 cups. SPICED PUMPKIN COFFEE CREAMER: Prepare as directed, except add 3 tablespoons canned pumpkin and 1 teaspoon pumpkin pie spice. Reduce vanilla to 1 teaspoon. Makes about 3 1/2 cups. HAZELNUT COFFEE CREAMER: Prepare as directed, except substitute 2 teaspoons hazelnut extract for the vanilla. Makes 3 1/4 cups. EGGNOG COFFEE CREAMER: Prepare as directed, except add 2 teaspoons rum extract and 1/2 teaspoon ground nutmeg. Reduce vanilla to 1 teaspoon. Makes 3 1/4 cups. FRENCH VANILLA COFFEE CREAMER: Prepare as directed, except substitute 2 teaspoons vanilla bean paste for the vanilla. Makes 3 1/4 cups. *TIP: If you prefer, you may use nondairy milk, such as soy, coconut, or almond milk.


CAJUN CHICKEN PASTA 1/2 lb thin spaghetti 2 small chicken breasts, cubed 2 tsp Cajun seasoning, divided 1/4 tsp paprika 1/2 tsp pepper 1 tbsp. olive oil 1 1/4 cup chicken stock, divided 1 tbsp. butter 1 tbsp. flour 1/2 cup half & half 1/2 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese Fill a pasta pot, or stock pot, with water and bring to a boil Cook spaghetti according to package directions, drain and set aside In a large bowl combine chicken, 1 tsp Cajun seasoning, paprika & pepper until chicken is evenly coated Heat olive oil in a large skillet Add in chicken and sauté chicken while slowing adding in 1/4 cup of chicken stock, cooking until chicken is no longer pink, then set aside In the same skillet melt butter Stir in flour, making a roux, making sure to cook for 2-3 minutes Slowly whisk in remaining 1 cup chicken stock and half & half Bring to a boil and remove from heat Whisk in cheeses, whisking until melted Add in spaghetti and chicken, tossing until pasta is completely coated Serve with crusty bread


PUMPKIN SPICE CREAMER Serves 10 1 cup skim milk 1 cup half & half cream 3 tbsp. pumpkin puree 1 tbsp. brown sugar 1 tsp pumpkin pie spice 3 tbsp. maple syrup 1 tsp vanilla In a medium saucepan whisk together all the above ingredients over medium heat Bring to a low boil and then reduce heat and simmer for 5 minutes, stirring often to make sure sugar dissolves Strain through a fine mesh strainer Use immediately or store in an airtight container for up 2 weeks


PINEAPPLE CREAM CHEESE COBBLER 1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup of all Purpose flour 1 cup sugar 2 Teaspoons baking powder 1/2 teaspoon salt 2 cans (20 oz cans) Pineapple chunks (drained) 8 oz cream cheese, cut into small pieces. Preheat oven 350 degrees. melt butter and pour into 9 x 13 inch glass baking dish. in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the Pineapple chunks,arranging in a single layer as much as possible. Drop cream cheese pieces over pineapple chunks. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

Monday, August 21, 2017

Cinnamon & Sugar Tortillas

Cinnamon & Sugar Tortillas 2 Tortillas 2 TBSP butter, melted 2 TBSP Sugar 1 TBSP Ground Cinnamon Heat a large skillet to medium low. In a small bowl mix together the sugar and cinnamon, mix. On one side of the tortilla brush with the melted butter and sprinkle with sugar mixture. Place the buttery side down in skillet and heat for about 30 seconds. While the bottom side is browning, brush top side with butter and sprinkle with sugar mixture. Flip the tortilla over and cook the other side for another 30 seconds, until golden brown. Repeat process for your second tortilla. Serve along side with a scoop of vanilla ice cream


CINNAMON SUGAR POPCORN 3/4 C Coconut Oil 3/4 C Pure Cane Sugar 3 TSP Cinnamon 5 C Popcorn PREHEAT oven to 350. Place popcorn on large bar pan. In the Classic Batter Bowl, whisk together Coconut Oil, Sugar and Cinnamon. Drizzle Cinnamon mixture over popcorn, tossing together until coated. Bake in oven for 6-8 minutes until heated. Remove, let cool


BAKERY STYLE FUDGE BROWNIES 1 C All Purpose Flour 1 1/2 TSP Baking Powder 3/4 TSP Salt 2 C Semi Sweet Morsels, melted 1 C Unsalted Butter 2 C Sugar 6 Large Eggs 2 TBSP Vanilla Extract (I LOVE vanilla!) 1 C Semi Sweet Morsels *optional Instructions PREHEAT oven to 350. In a large bowl whisk together flour, baking powder and salt. In a separate large mixing bowl whip together butter and eggs one at a time until combined. Adding in vanilla extract and semi sweet morsels at the end. Place on a 11x17 lightly greased baking sheet and bake for 25-25 minutes depending on your oven. You'll see the crust set up nicely and the middle a little under baked. That's the softness of the brownie. If you prefer a more cake like brownie bake for an additional 5-10 minutes. Frost with your fav cho. iceing


CROCK POT PUMPKIN SPICE DUMP CAKE White Cake Mix 15 oz. Pumpkin 1/2 TSP Nutmeg 1/2 TSP Ginger 1 TSP Cinnamon 14 oz. Sweetened Condensed Milk Smucker's Salted Caramel Vanilla Ice Cream Walnut or Pecans, optional In a Crock pot dump in white cake mix, nutmeg, ginger and cinnamon and whisk. Next dump in pumpkin and condensed milk and mix without mixing in cake mix. Cook on high for 2 hours and stir. Continue cooking for another 2 hours until cake has set. Serve warm with vanilla ice cream, salted caramel and nuts


SAUSAGE HASH 1 Roll Sausage 1 Green Onion, Diced 1 Yellow Onion, Diced Pinch or two of Shredded Cheese Salt & Pepper to Taste Cooked Egg, Over Easy In a large skillet cook green peppers and onion in skillet. After 4-5 minutes add in sausage and brown, drain. While sausage mixture is draining make eggs over easy with salt and pepper. Enjoy over a biscuit, in a whole wheat tortilla or over potatoes


CRACK CHICKEN SALAD 3-4 Chicken Breasts 2 C Chicken Broth 3 C Water 1 Green Onion 4 TBSP Mayo 3 TBSP Black Pepper Salt to taste In a large pot place the chicken broth, water and chicken breasts, cook. In a food processor (or you can totally chop) chop up the green onion and place in a large bowl. Once the chicken has boiled completely, remove and let drain. You want to reserve the water/chicken broth mixture so keep it on the stove! Cut the chicken breasts in half and place in the food processor and shred. Place in bowl with green onions. In the large bowl pour in mayo and mix with the chicken. Now the chicken salad will be a little dry. This is the time to scoop a TBSP at a time of the water mixture. This helps the chicken not be so dry , I typically do 5-7 TBSP's of water, but you may need more or less depending on how big the chicken breasts are. Mix in salt and pepper, chill and serve. There is A LOT of pepper in the crack chicken salad. If you don't want so much pepper add less.


GARLIC LIME SHRIMP 2 tablespoons of unsalted butter 2 lbs of peeled shrimp 1 lime 1/4 tsp paprika, sea salt, pepper, onion powder, garlic powder, and a ginger 3 large mashed cloves of garlic -I LOVE garlic so this was important to have a lot Peel, rinse, and pat dry your shrimp In a skillet, heat butter, and then add mashed garlic to saute until slightly golden brown In a bowl, add dry spices to shrimp. With the exception of the salt you can add more or less of each. Add shrimp to the skillet and cook for 3-5 minutes or until shrimp is slightly seared a golden brown and liquid is mostly gone. Squeeze the juice of one half lime over the shrimp 1 minute before it is done cooking. You can add more juice when serving as I will for more zesty flavor. Serve over a bed of whole grain brown rice, or enjoy alone.


CROCK POT CHICKEN OVER RICE 2-4 Boneless Skinless Chicken Breasts 2 Cans Cream Of Mushroom Milk Salt and Pepper to taste 3 c Cooked Rice Place the chicken breasts into your Crock Pot. Spoon out cream of mushroom soup over the top of the chicken breasts. Using soup can fill twice with milk, pouring over the soup. Turn Crock Pot on low and let cook for 6-8 hours. Cook rice according to directions. I do 3 c of boiling water to 3 1/4 Minute White Rice. While rice is cooking shred or dice your chicken and place back into the crock pot giving it a nice big stir. Taste and add salt and pepper to your taste.


CHICKEN TERIYAKI STUFFED PEPPERS 2 chicken breasts, split in half 4 tbsp Garlic Salt 2 TBSP Butter 1 yellow onion, diced 2/3 C Water 2/3 C Teriyaki Sauce 2/3 C Rice Mozzerella Cheese 3 Green Peppers In a large skillet cook chicken breasts with Garlic Salt sprinkled on both sides, remove from pan once cooked through. In the same skillet add butter until melted, scraping the pan from the pieces of the chicken. Add in diced onions cooking until translucent. Add in water, teriyaki sauce and rice, bring to a boil and add chicken. Heat through until rice is light and fluffy. Add in 1 C mozzerella cheese, stirring until incorporated and melty! Wash and scoop out seeds from Green Pepper. Place Green pepper into a baking dish and stuff with Chicken Teriyaki mixture. Sprinkle with more cheese! Cook at 350 for 20-30 minutes until cheese is melty.


CINNAMON PRETZELS 3/4 C Coconut Oil 3/4 C Pure Cane Sugar 3 TSP Cinnamon 1 15 oz. Bag Pretzel Twists PREHEAT oven to 350. In a Large Batter Bowl mix together coconut oil, sugar and cinnamon. Stir in pretzel twists until incorporated. On Large Bar Pan spread pretzels evenly. Baking 15-20 minutes until mixture has dried. Allow to cool before serving.

Parmesan Garlic Potatoes

Parmesan Garlic Potatoes 1 pound baby potatoes, washed & patted dry, cut into 1/2 inch cubes 2 tablespoons extra virgin olive oil 3 garlic cloves, minced 1 tablespoon course all purpose seasoning 1 teaspoons salt 1 teaspoon pepper 1/4 cup shredded parmesan cheese Preheat oven to 425 Line a rimmed baking sheet with parchment paper In a large bowl toss together cubed potatoes, olive oil, garlic and seasonings until well combined Pour onto prepared pan, making sure potatoes are in a single layer Place into oven for 20-25 minutes, or until potatoes are soft, tossing once half way through Remove and sprinkle with cheese Place back into oven and continue cooking for another 5-10 minutes or until cheese is melted Remove and serve immediately

Bourbon Chicken

Bourbon Chicken 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1⁄4 teaspoon ginger 3⁄4 teaspoon crushed red pepper flakes 1⁄4 cup apple juice 1⁄3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1⁄2 cup water 1⁄3 cup soy sauce Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice

M&M Cookie Bar

M&M Cookie Bar Serves 24 2 1/4 cup flour 1 tsp salt 1/2 tsp baking soda 12 tbsp butter, melted & cooled to room temperature 1 cup brown sugar 1/2 cup sugar 2 eggs 2 tsp vanilla 1 1/4 cup M&M candies, divided 3/4 cup chocolate chips, divided 3/4 cup peanut butter chips, divided 2 tsp sea salt (optional) Preheat oven to 350 Line a 9x13 pan with parchment paper or spray with nonstick spray, set aside In a bowl whisk together flour, salt & baking soda In the bowl of stand mixer, or a large bowl, cream together butter, brown sugar & white sugar until fluffy Add in one egg at a time until fully incorporated Mix in vanilla, until well combined Slowly mix in flour mixture until just combined Mix in 1 cup M&M candies, 1/2 cup of chocolate chips and 1/2 cup peanut butter chips until just combined Press batter into prepared pan until evenly distributed Sprinkle remaining M&M's, chocolate chips and peanut butter chips, gently pressing them into the batter Sprinkle sea salt, if using, over batter Bake for 25-30 minutes, or until golden brown Remove and let cool for 20 minutes in pan and then cool completely on cooling rack Cut into bars

Bar-b-Que Twists

Bar-b-Que Twists Hamburger meat Bar-b-que sauce salt and pepper to taste Mrs. dash no salt seasonings (optional) Colby Jack cheese (or any shredded cheese) Rotini noodles Preheat oven 350 degrees Brown your hamburger meat add your salt and pepper and any additional seasoning you would like. Boil your noodles as per box instructions Drain your hamburger meat and add in the bar-b-que sauce store bought or homemade your choice. I used store bought as I needed a quick meal. Stir together and add in the drained noodles once they are done. After everything is mixed in together place the mixture into a casserole dish and top with cheese. Slide it in the oven for about 5-10 minutes for the cheese to melt and serve.

Butterfinger Cookies

Butterfinger Cookies YIELD - 48 cookies 1⁄2 cup butter, softened 3⁄4 cup sugar 2⁄3 cup brown sugar, firmly packed 2 large egg whites 1 1⁄4 cups chunky peanut butter 1 1⁄2 teaspoons pure vanilla extract 1 cup all-purpose flour 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 5 (2 1/8 ounce) butterfinger candy bars, chopped Preheat oven to 350°F degrees. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on a baking sheet. Bake at 350° for 10-12 minutes, or until cookies just start to turn brown. Do not over bake! Let sit on cookie sheet for a few minutes, before transfering to a wire rack. Cool completely.

Broccoli Salad

Broccoli Salad 1/8-1/4 cup sugar ( to your taste) 1 tablespoon vinegar 1/2 cup mayonnaise 1/2 lb bacon, fried & chopped 1 cup cheddar cheese, grated 2 small broccoli, heads raw cut into bite sized pieces 1 onion, chopped ( red or white) In small mixing bowl combine sugar,vinegar & miracle whip,stir well. (depending on the size or amount of your broccoli you can double the dressing). In large mixing bowl combine bacon,cheese, broccoli,and onion. Pour first mixture over second and stir until coated. Refrigerate. This gets better the longer it sits. You may double the dressing and use to your taste


BAYOU BROWNIES 1 cup chopped pecans 1⁄2 cup butter, melted 3 large eggs 1 (18 1/4 ounce) package yellow cake mix 1 (8 ounce) package cream cheese 1 (16 ounce) package powdered sugar Combine pecans, butter, 1 egg and cake mix. Stir until well blended. Press into the bottom of a lightly greased 13X9 inch pan. Set aside. Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl. Beat at medium speed until smooth. Pour cream cheese mixture over cake mix layer. Bake at 325 for 40 minutes or until cheese mixture is set. Let cool completely in pan on wire rack.

Macaroni Caesar Salad

Macaroni Caesar Salad 1 (8 ounce) package uncooked macaroni 5 eggs 1 (8 ounce) bottle Caesar salad dressing 3 slices bacon, chopped 2 cups croutons 1 head romaine lettuce, torn into bite-size pieces Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain and rinse under cold water to cool. At the same time, Place eggs in a saucepan and fill with enough cold water to cover. Cover with a lid and bring to a boil. Remove from the heat once boiling, and let stand covered for 10 minutes. Drain, cool, peel and chop. Fry bacon in a skillet over medium heat or cook in the microwave on a paper towel lined plate until crisp. Drain, crumble and set aside. In a large bowl, combine the lettuce and macaroni. Stir in the eggs, bacon, Caesar dressing and croutons. Refrigerate for about 30 minutes before serving.

Dusting Spray

Dusting Spray 1 cup water 1/4 cup vinegar (cuts grease, grime, disinfects) 2 tsp. olive oil (protects and shines wood) 10-15 drops essential oil (orange or lemon are nice and helps to make your home smell naturally fresh and clean) *Mix all ingredients in a spray bottle. To use, shake well and either spray directly onto furniture or on a cloth. Wipe away dust to leave your home fresh and clean

Blackberry Cheesecake Bars with Brown Sugar Crust

Blackberry Cheesecake Bars with Brown Sugar Crust For the crust: 2 1/2 cups flour 1 cup brown sugar 1/2 teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon salt 3/4 cup soft butter For the filling: 8 oz. softened cream cheese 1/4 cup sugar 1 teaspoon vanilla 2 tablespoons flour 1 egg 2 cups washed and dried blackberries Preheat the oven to 350ºF. Line an 8x8 inch pan with parchment paper and grease the parchment paper. Mix together all the crust ingredients until crumbly and press firmly into the bottom of the pan. Combine the cream cheese, sugar, vanilla, 2 tablespoons of flour, and egg and mix until smooth. Pour over the crust. Sprinkle with the berries. Bake for about 35 minutes. Store in the refrigerator.

Chicken Veggie Bake with Gravy

Chicken Veggie Bake with Gravy 4 chicken breasts 4 potatoes, washed, cubed 2 cups carrots (or veggies of your choice) washed 1 tsp black pepper 1 tsp sea salt 1 tsp paprika 2 tsp Rosemary 1 tsp garlic powder 1 tsp onion powder Extra virgin olive oil Gravy: 2 + 1/4 cups low sodium chicken broth 1 tsp black pepper 2 tsp dried parsley 2-3 Tablespoons corn starch Preheat oven to 425F. Place the chicken, potatoes and carrots in a large baking pan. Sprinkle the seasonings on top. Drizzle with olive oil (couple of tablespoons). Using hands... Toss everything together until well coated. Bake for 45-55 minutes. When chicken is almost ready... Bring 2 cups broth, pepper and parsley to a boil. Whisk the corn starch in the other 1/4 cup of broth and add to same pot. Whisk to blend and turn off heat. If you like your gravy thicker, remove some of the broth from the pot and add more corn starch... Return to pot and whisk. Gravy will thicken more as it cools. Plate, pour some gravy on top

Simply Roasted Carrots

Simply Roasted Carrots Serves 4 1 lb carrots (peeled & trimmed or you can use baby carrots - I left green ends on just for fun) 2 tbsp extra virgin olive oil 2 tsp salt 2 tsp pepper 1 tsp garlic powder Fresh chopped parsley for garnish (optional) Preheat oven to 400 Line a rimmed baking sheet with foil Place trimmed carrots onto prepared pan and drizzle with olive oil, tossing to coat carrots evenly Sprinkle salt, pepper and garlic powder again tossing to coat carrots Place into oven and roast for 15-20 minutes, or until carrots are tender, tossing once Remove and place on platter topping with fresh parsley (if using)

Cajun Shrimp & Sausage Pasta

Cajun Shrimp & Sausage Pasta 1/2 - 3/4 lb cooked fettuccine 2 TBS olive oil 1 lb peeled, deveined raw large shrimp 1 TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.) 1 1/2 hot linked or smoked turkey sausages, sliced and quartered 1/2 cup diced green pepper 1/2 cup diced yellow onion 1 TBS minced garlic 1/2 cup chicken stock 1 tsp dried thyme 1 tsp dried basil 1/2 cup heavy cream 1/2 cup grated Parmesan Essence Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Bacon Cheeseburger Casserole

Bacon Cheeseburger Casserole Bacon, 6 or more slices (depending on how much you want!) 1Lb ground beef (or any ground meat could work) 4 eggs 3 Tbsp regular ground mustard (you could also use dijon to add some bite) 1/4 Cup diced pickles (about 2-3 pickles) 1 onion, diced 2-4 garlic cloves, crushed and diced 1/2 Cup shredded cheese 1 Jalepeno, diced (optional) Preheat oven to 350 degrees. Grease an 8x8 casserole dish, and set it aside In a frying pan on medium heat, cook up the bacon (if you dice it up first, it cooks a lot faster). Once cooked, set it onto newspaper or paper towel to drain In the same pan (with the bacon grease) cook up your ground beef until cooked through and no longer pink While the beef is cooking, in a small bowl whisk up the eggs and mustard until well combined Once the ground meat is cooked, drain if necessary, then place into the prepared casserole dish Now add to the dish your cooked bacon, pickles, onion, garlic, and jalepeno (is using). Be sure to distribute these ingredients evenly, or feel free to use a spoon to stir everything up a bit Now, evenly pour your egg & mustard mixture over the whole thing Finish by adding the shredded cheese to the top Place into the oven to bake for 30-35 minutes, until the egg has set, and the cheese on top is getting toasty at the edges

Cheesy Potato Rolls

Cheesy Potato Rolls (makes 12 rolls) 1/2 C. warm tap water 1 T. instant yeast 1 T. sugar 4 T. butter, room temp. 1/2 tsp. salt 1/2 tsp. mustard powder 1 large egg, room temp. 1/2 C. room temp. mashed potatoes 1 C. shredded sharp cheddar cheese 1 3/4 - 2 C. all purpose flour In a measuring cup add the yeast and sugar to the warm water and allow to proof (foam up). Place the butter, salt and mustard powder in the bowl of a stand mixer. Using the whisk attachment beat the butter for 2 minutes to get it fluffy. Add the egg, and potatoes and 3/4 C. of the cheese and mix until well combined. Remove the whisk and attach the dough hook. Add the yeast mixture and 1 1/2 C. of flour. Mix at med. speed adding more flour to form a soft, not too sticky, dough. Once you have the dough, turn it out onto a lightly floured surface and knead a couple of times, form into a ball and place in a lightly greased bowl and cover with a clean towel. Allow to rise till doubled in size, about an hour. Punch down the dough and turn back out onto the floured surface. Knead a couple of times and divide into 12 pieces. Form each piece into a ball and place in a buttered 9x9 pan. Cover and allow to rise for 40 minutes. Brush lightly with a little melted butter and bake them in a 350 degree oven for 15 minutes. Remove and top with the remaining cheese and return to the oven for 15 more minutes. Note: This can all be done by hand without the mixer, also my potatoes were baby red potatoes I mashed with the skin on so that's the red spots you see in my rolls.


OLD FASHION SUGAR COOKIES 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups granulated sugar 1/4 cup packed light-brown sugar 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1 cup unsalted butter, (2 sticks), softened 2 large eggs 1 tsp vanilla Sugar, for sprinkling Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside. Mix butter and sugar until pale and fluffy in a mixer with paddle attachment, about 2-3 minute. Mix in eggs, 1 at a time, and then vanilla extract. Reduce speed; gradually add flour mixture, and mix until just combined. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. Yield: 26 large cookies

Fresh Strawberry Upside Down Cake

Fresh Strawberry Upside Down Cake 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored Jell-O mix 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Preheat an oven to 350 degrees F (175 degrees C). Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Peanut Butter Squares

Peanut Butter Squares 2 cups creamy peanut butter 1⁄2 cup margarine or 1⁄2 cup unsalted butter 2 3⁄4 cups powdered sugar 12 ounces chocolate chips 1 tablespoon margarine or 1 tablespoon butter, melted With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be "kneaded by hand". Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan. In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix. Stir constantly until melted, mixture will be glossy. Spread immediately over peanut butter mixture. Allow to cool and harden slightly, cut into squares. DH suggested using a pizza cutter to cut these into squares and it works great! After these are cut and the chocolate has set, I store these covered

Apple Pie Bars

Apple Pie Bars For the Crust you will need 1 egg 2 sticks of butter softened 1/2 cup sugar 2 cups of flour 1/2 tsp salt For the Filling you will need: 4 large apples, peeled, cored and sliced 4 tablespoons melted butter 1/2 Cup brown sugar 2 tsps cinnamon 1/2 tsp nutmeg For the Topping you will need : 2/3 cup brown sugar 2/3 cup flour 4 tablespoons butter melted Preheat oven to 350... line a 13 x 9 pan with parchment paper and set aside Make your crust in a large bowl,, combine the egg, butter and sugar,, mix till creamy. Add flour and salt... stir well... Flour your fingers and press the dough evenly in the prepared pan... bake for 15 min. Make your filling in a large bowl combine apples butter , brown sugar, cinnamon and nutmeg... stir well.. pour over crust Make your topping in a small bowl and spread over filling Bake an additional 30 min.... let cool cut

Homemade Egg Noodles

Homemade Egg Noodles 2 cups flour (all purpose) 1/4 teaspoon salt 2 medium eggs 1/4 cup water In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole. Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out. Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can. Cook in a broth that's boiling and then reduce to simmer for 25-30 minutes.

Saturday, August 19, 2017


CHOCOLATE MOUNTAINS Cookie 1/2 C shortening 1/2 C evaporated milk 2 Tbsp water 1 egg 1 tsp vanilla 2 C flour 1/2 tsp baking soda 1/2 tsp salt 1 cup sugar 1/2 C cocoa 1/2 C chopped walnuts, optional (I didn't put them in) 24 large marshmallows, cut in half Frosting 1/3 C soft butter 2 C powdered sugar 1 1/2 tsp vanilla About 2 Tbsp milk 6 Tbsp cocoa 2 Tbsp oil preheat oven to 350 degrees F beat the shortening, milk, water, egg and vanilla in a stand mixer or with a hand mixer in a medium bowl whisk remaining ingredients for cookies except the marshmallows slowly add the dry ingredients into the wet and mix until just just combined drop cookie dough by the teaspoonful on a greased cookie sheet bake for 8 minutes cut marshmallows in half remove cookies from oven and place marshmallows on top, cut side down, while they're still hot allow to cool Frosting While cookies cool mix all frosting ingredients with a mixer frost the marshmallows like a mountain


COWBOY BARK 8 oz. Semi Sweet Chocolate Chips 8 oz. Dark Chocolate Chips 1/3 c Pretzels, crushed 1/2 c Oreos, roughly chopped 1/4 c Peanuts, crushed 1/4 c Almonds, crushed 1/3 c Toffee, crushed Have all of the toppings chopped and ready to go. Place a silicone mat/parchment paper/wax paper on a cookie sheet. Melt the two types of chocolate in the microwave, stopping to stir every 15 seconds until chocolate is smooth. Pour on to the cookie sheet spreading the chocolate out evenly over the sheet, keeping it about 1/8 inch thick. Sprinkle toppings across the chocolate pressing down lightly to make sure they stick to the chocolate. Place cookie sheet in refrigerator for 1 hour or until chocolate has hardened. Break up chocolate into large pieces. Try to share!

Candy Corn Bark

Candy Corn Bark 1 cup yellow chocolate melts 1 cup orange chocolate melts 1 cup white chocolate chips 1/2 cup candy corn 1/4 cup candy corn M&Ms Line a 10 by 16 inch pan with wax paper. Melt the chocolates in three separate bowls according to package directions. Put spoonfuls of yellow chocolate at different spots over the wax paper. Repeat with the orange chocolate and the white chocolate. Gently swirl the chocolates together with the back of a spoon to make one large piece of chocolate (you will end up about two inches from the outside edge of the pan. Working quickly before the chocolate hardens, place the candy corn and then the M&Ms in the chocolate. Allow to harden completely in the refrigerator and then break apart.


PUMPKIN SPICE SUGAR COOKIES For the cookies: 1 cup butter, softened ½ cup sour cream 1 cup sugar 2 eggs ½ teaspoon vanilla 2 ¾ cup flour 1 teaspoon baking soda ¾ teaspoon salt 1 teaspoon cream of tartar For the frosting: ½ cup butter softened ½ cup shortening 1/4 cup canned pumpkin 3-4 cups powdered sugar 3/4 teaspoon pumpkin pie spice pinch of salt Preheat oven to 350. In the bowl of a mixer, cream together butter, sour cream and sugar. Beat in eggs. Add vanilla. In a bowl, combine flour, baking soda, salt and cream of tartar. Carefully add dry ingredients to batter. Beat until combined. Using a cookie scoop, scoop out the dough, about the size of a walnut and with floured hands roll into a ball. Place on cookie sheet. Flatten cookies with the bottoms of a glass that has been dipped into sugar. Bake for 10 minutes. Do not over bake. Let cookies rest on baking sheet for 2 minutes before removing to a cooling rack. For the frosting, cream together butter and shortening. Beat in pumpkin. Add powdered sugar one cup at a time. Blend in pumpkin pie spice and a pinch of salt. If frosting is too thick add milk or water until creamy. Frost over completely cooled cookies.

Candy Corn Crunch Cookies

Candy Corn Crunch Cookies 1 & 1/3 cup butter {I use salted} 1 cup light brown sugar 1 cup granulated sugar 2 large eggs 2 tsp. vanilla extract 1 tsp. baking soda 1 tsp. salt 3 & 1/2 cups all-purpose flour 3/4 cup candy corn 1 cup chow mein noodles Preheat oven to 375ºF and line a baking sheet with parchment paper. Cream together the butter and sugars until light and fluffy. Add egg and vanilla and mix well. In a small bowl, combine the baking soda, salt, and flour. Add to the wet ingredients, 1/2 cup at a time, until fully mixed. Carefully fold in the candy corn and chow mein noodles. Drop dough by spoonful on baking sheet and bake for 7-8 minutes.


EGGNOG RICE PUDDING 2 1/2 cups full fat Eggnog 1/3 cup arborio rice, uncooked salt, pinch 1 egg 1/4 cup brown sugar, packed 1/4 tsp nutmeg 1 tsp molasses 1 tsp vanilla add eggnog, rice and salt into a medium saucepan and bring to a boil, stirring frequently cover, reduce heat and cook for 20 to 25 minutes, until rice is tender (not all the liquid will be absorbed) in a small bowl whisk together the egg, brown sugar, nutmeg and molasses slowly stir in 1/2 cup of the rice mixture into the egg mixture (about a tablespoon at a time) add the egg mixture into the warm rice mixture in pan and cook on low for 5 to 10 minutes you can either serve it up warm or allow it to chill then enjoy!

Turtle Poke Cake

Turtle Poke Cake 1 box Chocolate Cake Mix + ingredients required on back of box 1 can Caramel Flavored Sweetened Condensed Milk 1 can Chocolate Frosting 2 c Pecans, chopped 1 c Turtle candies, chopped Bake the chocolate cake according to package instructions in a 13" x 9" pan. Let the cake cool completely then poke holes across the entire top. Pour the caramel sweetened condensed milk over the cake, saving a small amount for later. Using a knife, spread the caramel over the cake making sure it gets in all of the holes. Place the cake in the refrigerator for 30 minutes - 1 hour. Once the time has passed remove the cake from the refrigerator and spread the chocolate frosting over the cake. Sprinkle the top with chopped pecans and chopped Turtle candies then drizzle with the remaining caramel sweetened condensed milk.


NUTELLA SNICKERDOODLES 2 cups flour 2 teaspoons baking powder ¼ teaspoon salt 1/2 cup butter, softened 1/3 cup Nutella ¾ cup sugar ½ brown sugar 2 large eggs 3 tablespoons sugar 1 ½ teaspoons cinnamon Preheat oven to 350F. Line cookie sheets with parchment paper. In a small bowl sift together flour, baking powder, and salt in a medium bowl. Set aside. In a large mixing bowl or stand mixer cream together butter, Nutella, sugar, and brown sugar until light and fluffy. Stir in eggs, then mix in dry ingredients. Mix until well combined. In a small mixing bowl stir together the remaining 3 tablespoons of sugar and 1 ½ teaspoons of cinnamon. Scoop balls of cookie dough, I used my cookie dough scooper. Roll the cookie dough pieces into the cinnamon and sugar mixture. Place cookie dough on the cookie sheet once rolled in the cinnamon and sugar. Place cookies in preheated oven and bake for 10-12 minutes. Slightly cool cookies on the cookie sheet before removing and devouring


TROPICAL POKE CAKE 1 (15.25 oz) White Cake Mix and the ingredients it calls for 1 (3 oz) package Island Pineapple Jello 1 cups water, divided 1 (8 oz) container Cool Whip, thawed 1 teaspoon coconut extract 1/2 cup coconut, toasted Prepare cake mix according to package directions. Pour into 13x9 pan and bake according to package directions. Remove cake from oven and allow to cool for 15 minutes. Bring 1 cup of water to boil; add Jello. Stir until completely dissolved; remove from heat. Add remaining cup of water. Use a drinking straw to poke holes all over the top of cake, being careful not to go all the way through the bottom of the cake. Pour the Jello mixture over the top of the cake allowing it to seep into the holes. Cover the cake and refrigerate for 1 hour. Meanwhile, stir the coconut extract into the Cool Whip. Spread Cool Whip on top of the chilled cake. Top with toasted coconut. Cover and store in refrigerator until ready to serve


CHOCOLATE CHIP COOKIE S'MORES BARS Cookie Dough 2 cups all-purpose flour 1/2 tsp salt 1/2 tsp baking soda 3/4 cup butter, melted 1 cup brown sugar, firmly packed 1/2 cup granulated sugar 1 egg 1 egg yolk 1 tbsp vanilla 1 cup Private Selection Semi-Sweet Chocolate Chips S'mores Bars 1 sleeve graham crackers, pureed to crumbs 1/4 cup melted butter 1/8 tsp cinnamon 13 oz. marshmallow creme 2-1.55 oz. Milk Chocolate Bars Preheat the oven to 325 degrees F line a 13 x 9 baking dish with foil and then spray with cooking spray and set aside Cookie Dough in a medium mixing bowl whisk together the flour, salt and baking soda, then set aside pour 3/4 cup melted butter into the bowl of a stand mixer and mix in granulated sugar and brown sugar add egg and egg yolk one at a time pour in the vanilla turn mixer down to low and pour in the flour mixture mix until just combined, then remove bowl from mixer and stir in the chocolate chips using clean hands spread 1/2 to 3/4 of the dough into an even layer in the bottom of the baking dish S'mores Bars add the graham crackers into a food processor and pulse until a fine crumb pour in the melted butter and cinnamon and pulse again until well combined pour the mixture over the cookie dough in the baking dish and carefully spread into an even layer pat the graham cracker mixture down to form a crust spread out the marshmallow creme in lots of dollops over the graham crackers then grease your hands or a spatula and VERY carefully try to spread the marshmallow into a layer as best you can grab tablespoon amounts of cookie dough and flatten them in your hands place all around on top of the marshmallow creme then top is squares of your milk chocolate bar bake for 30-40 minutes or until golden brown and edges start to pull away allow it to cool completely before lifting out using the foil to a cutting board cut into squares and serve!


TRIPLE CHOCOLATE GOOEY CAKE 1 box devil's food cake mix 3/4 cup butter, melted 3 eggs 1 package (8 oz) cream cheese, softened 2 tablespoons unsweetened baking cocoa 2 cups powdered sugar 2 teaspoons vanilla 1/2 cup semisweet chocolate chips 1/2 cup milk chocolate chips Whipped cream, if desired Heat oven to 350° F. Grease 13 x 9-inch (3-quart) baking dish with butter or cooking spray. In large bowl, mix cake mix, 1/2 cup of the melted butter, 1 egg and 1 teaspoon of vanilla. Press in bottom of baking dish. Set aside. In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs and baking cocoa; beat until smooth. On low speed, add powdered sugar in two additions. Add remaining 1/4 cup melted butter and 1 teaspoon of vanilla; beat until smooth. Stir in chocolate chips. Spread in pan on top of cake mix mixture. Bake 40 to 50 minutes or until center appears set but still slightly jiggles when shaken. Cool at least 30 minutes. Serve with whipped cream.


BANANA SPLIT POKE CAKE Cake: 1 box Marble Cake Mix 3 large eggs 1 1/4 cup milk 1/3 cup vegetable oil Fruit Layer: 1 3.4 oz. package Jell-O instant banana cream pudding plus ingredients to make 1/2 cup strawberry ice cream topping 1/2 cup pineapple ice cream topping Strawberry Frosting: 2 cup heavy cream, divided 1/2 cup confectioners' sugar 1/3 cup Jell-O instant strawberry pudding mix Vanilla Frosting: 1/2 cup heavy cream 3 tbsp confectioners' sugar 1 tbsp Jell-O instant vanilla pudding mix Topping: chocolate sauce (NOT HOT) sprinkles chopped nuts maraschino cherries Cake: Preheat oven according to box directions. Spray a 9 x 13-inch pan with cooking spray and set aside. Combine cake mix, eggs, milk, and oil in a large bowl or stand mixer and beat until combined. Pour half of the batter into the prepared pan and add the chocolate mix from the cake box to the remaining batter in the bowl and mix just until combined. Zig zag the chocolate batter over the vanilla batter and run a knife up and down through the batter. Bake according to box directions and let cool completely once done. Fruit Layer: Poke holes all over the cooled cake, prepare banana pudding and pour over the cake. Spoon strawberry sauce and pineapple sauce on top of the pudding and swirl around with the back of the spoon. Strawberry Frosting: Add ingredients to a large bowl or stand mixer fitted with a whisk attachment and whip on medium high until light and fluffy, about 2 to 3 minutes. Scrap down the sides as needed. Dump frosting out onto fruit covered cake and use a frosting or rubber spatula to cover the cake evenly. Vanilla Frosting: Combine all ingredients in a medium bowl or large stand mixer and beat until light and fluffy, about 2 minutes. Transfer to a piping bag with a large star tip. Topping: Drizzle cake with chocolate sauce. Pipe on small peaks of vanilla frosting, 3 across and 5 down. Add sprinkles and chopped nuts and top each peak with a cherry. Slice and serve shortly after preparing or store in the fridge.


CINNAMON TOAST CRUNCH BARS 6 cups Cinnamon Toast Crunch cereal 5 tablspoons butter 1 (10 ounce) + 1 1/2 cups miniature marshmallows (divided) 1/4 teaspoon kosher salt Grease a 9x9 inch pan with butter and set aside. In a large pot, melt butter over medium heat. Add the 10 ounce bag of marshmallows and salt. Cook and stir until just about completely melted/smooth. Remove from heat and add the cereal and remaining marshmallows. Mix until cereal is evenly coated. (If you want the additional marshmallows pretty intact, completely mix the cereal with the melted marshmallows before adding them in.) Press into the butter dish and cool completely. Cut and serve.

Almond Butter Cookies

Almond Butter Cookies 2 cups sugar, divided 3/4 cup unsalted butter, softened 1 large egg 1 tsp almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup water Preheat oven to 375°F and line a baking sheet with parchment paper. Combine 1 cup of the sugar and the butter in a large bowl or stand mixer fitted with a paddle attachment. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract and beat until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Place remaining 1 cup sugar in another bowl and water into a separate small bowl. Shape dough into 1-inch balls and dip the top of each ball into the water and then into sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-14 minutes or until edges are lightly browned.


DOUBLE CHOCOLATE PEANUT BUTTER BARS 1 (15.25 oz.) chocolate cake mix 3/4 c. melted butter 1/2 c. milk 1 c. creamy peanut butter, slightly warmed 1 c. semi-sweet chocolate chips 1 c. peanut butter chips Preheat oven to 350 degrees. Lightly spray a 9 x 13" pan with non-stick baking spray. Set aside. In a bowl, combine the cake mix, melted butter, and milk. Mix until completely combined. Spread 1/2 of the batter into an even layer on the bottom of the prepared pan. Make sure to reserve the remainder of the batter. Bake the bottom crust for 15 minutes at 350 degrees. Remove from oven. While bottom crust is still hot, pour the warmed peanut butter evenly over the crust. Next, sprinkle with the chocolate and peanut butter chips. Using a teaspoon, evenly spoon small dollops of the reserved batter over the chocolate chip layer. Bake again for an additional 15 minutes. Remove from oven and let cool completely before cutting into squares. Store any leftovers in an airtight container.


CHOCOLATE CHIP COOKIE SANDWICHES Cookies 1 cup unsalted butter, softened 1 cup brown sugar, tightly packed 1/2 cup sugar 2 eggs 1 ½ teaspoons vanilla extract 2 1/3 cups all-purpose flour 1 teaspoon baking soda 1 tsp baking powder 3/4 teaspoon salt 3/4 cup chocolate chips 3/4 cup semisweet chocolate chips Chocolate Buttercream 1 cup semisweet chocolate chips 1 cup unsalted butter, softened to room temperature 2 cups powdered sugar 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1-2 Tablespoons heavy cream Cookies Preheat oven to 375F and prepare cookie sheets by lining with parchment paper. Set aside. Beat butter in the bowl of a stand mixer (or using a hand mixer) until well-creamed. Add sugars and beat on high speed until well-combined (about 1 minute). Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set mixer to low speed and gradually stir dry ingredients into butter mixture. Stir until well-combined. Stir in chocolate chips. Drop cookie dough by rounded 2-tsp sized scoop onto prepared cookie sheets, at least 2" apart. Bake on 375F for 10-12 minutes, or until cookies are beginning to turn golden brown. Allow to cool completely on baking sheet before transferring to cooling rack or filling with buttercream (cookies will be flat and will be fragile when warm). While cookies cool, prepare your frosting. Chocolate Buttercream Frosting In a microwave-safe bowl, microwave chocolate chips at 15-second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally). Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well. Gradually add sugar, scraping down the sides and bottom of bowl occasionally. Sprinkle in salt and vanilla extract, stir well. Gradually add heavy cream, increase speed to high and beat for 1 minute, pausing halfway through to scrape down sides of the bowl. Spread or pipe chocolate frosting onto the bottom of one completely cooled cookie. Sandwich with another cooled cookie and repeat until all cookies have been filled.


CHOCOLATE ORANGE CUPCAKES 1/2 cup cocoa powder 1 cup all-purpose flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk 1/4 cup oil 1 egg 2 tsp vanilla 1/2 cup hot coffee 1 Tablespoon orange zest Frosting: 2 sticks butter, softened Juice from 1 orange 5-6 cups powdered sugar Orange food coloring (if desired) Preheat oven to 350. Prepare a 12 cup cupcake pan with liners. In a mixing bowl, combine your cocoa powder, flour, sugar, baking powder, baking soda and salt, set aside. In another bowl mix together your milk, oil, egg, and vanilla. Slow beat your wet ingredients into your dry ingredients until combined. Add in your hot coffee and continue mixing until incorporated. Fold in your orange zest. Fill your cupcake liners about halfway full with batter and bake for about 18-22 minutes or until toothpick comes out clean and center springs back when touched. Remove from oven to cool, repeat with remaining batter. Meanwhile to make frosting beat your butter until fluffy, about 3 minutes. Add in your orange juice and continue to beat until smooth. cup at a time add in your powdered sugar until you reach your desired consistency. Mix in your food coloring as desired. Once cupcakes are cool pipe your frosting on top of cupcakes.

Lemon & Onion Barbeque Pork Chops

Lemon & Onion Barbeque Pork Chops 4 boneless pork chops 4 thin slices onion 4 thin slices lemon 4 tbsp brown sugar 4 tbsp ketchup Preheat the oven to 350 degrees Place the pork chops in a 9x13 pan Place a slice of onion on each pork chop Place a slice of lemon on top of each onion Put a tablespoon of brown sugar on each lemon slice Put a tablespoon of ketchup on top of brown sugar Cover the pan with foil Bake for 1 hour (depends on the thickness of the pork chops. I used thin cut and 45 minutes was good) Take the foil off the pan and baste the pork chops with juice from the pan Bake an additional 20-30 minutes


LEMON SPAGHETTI 1 lb thin spaghetti 1/2 cup olive oil 2/3 cup Parmesan, shredded 1/2 cup fresh lemon juice 2 tbsp lemon zest, divided 1/4 cup Italian parsley, chopped salt to taste 1 tsp fresh ground pepper Cook pasta according to package directions, making sure to salt the water in a large bowl whisk together oil, Parmesan 1 tbsp lemon zest and lemon juice drain pasta and add to the lemon sauce in bowl toss pasta in sauce add salt to taste and pepper toss in the fresh Italian parsley sprinkle remaining 1 tbsp lemon zest on top of pasta


ONE POT ENCHILADA SOUP 2 Tbsp Canola Oil 1/2 White Onion, diced 2 Garlic Cloves, minced 1 1/2 lbs Ground Beef 2 tsp Cumin 1 tsp Chili Powder Kosher Salt, to taste Cracked Black Pepper, to taste 2 Tbsp Tomato Paste 1 Can (10 oz) Rotel 1 Can (14.5 oz) Diced Tomatoes 1 Can (15 oz) Pinto Beans, drained 1 Can (15 oz) Corn, drained 1 Can (19 oz) Enchilada Sauce 2 C Beef Broth 2 Tbsp Cornmeal 2 C Cheddar Cheese, shredded 3 C Tortilla Strips Cilantro, for garnish In a large pot over medium-high heat, add the oil. Toss in the onion and saute for 3 minutes, or until they begin to soften. Add the garlic and cook for an additional minute. Add the ground beef and cook, breaking it up in the process, until browned, around 5 minutes. Add the cumin, chili powder, salt and pepper, followed by the tomato paste and continue cooking for 1 more minute. Dump in the Rotel, tomatoes, pinto beans, corn, and enchilada sauce, followed by the beef broth. Stir thoroughly to combine and bring to a rolling boil. Reduce heat, cover, and simmer for 10 minutes. Mix the cornmeal with a little water to make it into a paste, then uncover the pot, add the paste, and stir thoroughly. Let sit uncovered for 10 minutes, then serve with cheddar cheese, tortilla strips, and cilantro.


MEXICAN BEEF AND VEGETABLE SOUP 2 tablespoons olive oil 1 1/2 lbs top sirloin steak, cubed into 1" chunks 1 large onion, diced 1 cup diced celery 1 cup diced carrots 3 garlic cloves, minced 1 1/2 teaspoons cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 28 ounce can diced tomatoes 8 cups beef stock 3 tablespoons lime juice salt, to taste 1 lb. Yukon gold potatoes, peeled and diced into cubes 1 cup canned yellow corn fresh parsley, to garnish (optional) Place a large dutch oven or soup pot over medium heat and add one tablespoon of olive oil. Place half of the beef in the pot and brown each side until browned. Remove the beef with a slotted spoon and place into a separate bowl. Repeat with the other half of the beef. Add the other tablespoon of olive oil and the onions to the pot and cook over medium heat until the onions are translucent. Place the celery, carrots, garlic, cumin, oregano, pepper, cayenne pepper, diced tomatoes with the juice, and beef stock, lime juice, and potatoes into the same pot and mix until combined. Bring the soup to a boil, cover with a lid and allow it to simmer for 20 minutes. Taste and season with salt. Place the corn into the soup and mix. Garnish with fresh parsley and serve warm.


TACO MAC N CHEESE PASTA BAKE 2 tbsp olive oil 2 garlic cloves, minced 1 onion, finely chopped 1 lb ground beef 1 packet Taco seasoning powder 1 can black beans, drained 28 oz can crushed tomato 2 1/2 cups grated Monterey Jack cheese 12 oz / 340g dried elbow macaroni pasta, cooked and drained Chopped cilantro or parsley, to serve Preheat oven to 350F. Heat olive oil in a large skillet over high heat. Add garlic and onion, cook for 3 minutes. Add beef and cook, breaking it up as you go, until browned. Add taco seasoning and mix in. Add black beans and crushed tomato. Mix and simmer for 3 minutes. Place cooked pasta in baking dish, pour over beef filling and 1/2 the cheese. Toss, then top with remaining cheese. Bake for 20 - 25 minutes or until cheese is golden and bubbly. Serve, garnished with cilantro if using.

Chicken Jalapeno Popper Stuffed Shells

Chicken Jalapeno Popper Stuffed Shells Jalapeno Cream Sauce 3 tablespoons unsalted butter 1 jalapeno, seeded and diced 1 clove garlic, minced 3 tablespoons all-purpose flour 2 cups half-and-half Shells: 7 strips thick-cut bacon One 12-ounce package jumbo shells pasta 16 ounces Neufchatel cream cheese, softened 2 cups sharp cheddar cheese, divided 1 whole rotisserie chicken, skin removed & shredded (about 3 cups) Toppings: 1 jalapeno, cut into rings (seeds removed, optional) Crumbled bacon Preheat your oven to 350 degrees F. Jalapeno Cream Sauce: Place a medium-sized pot over medium heat. Add butter and cook until just melted. Add the jalapeno and garlic to the butter. Cook for 1 minute stirring constantly until fragrant. Add flour and whisk to combine. Cook for 1 minute. Slowly pour the half-and-half into the pot whisking constantly to help prevent lumps. Cook for 8 to 10 minutes or until the sauce has thickened, whisking occasionally. Remove from the heat and set aside. Shells: Place the bacon strips in a large skillet and cook over medium-high heat, turning as needed, until crispy, about 8 minutes. Remove to a paper towel lined plate to drain. Once cool enough to handle chop the bacon into small pieces. While the bacon & sauce cooks, place the jumbo shells in a pot of boiling water and cook according to package directions until al dente. Drain the pasta and set aside. To a large mixing bowl, add the Neufchatel cream cheese and 1 1/2 cups of the cheddar cheese. Use a wooden spoon or sturdy rubber spatula to stir until combined. Add the shredded chicken and 2/3 of the bacon to the cheeses. Stir to combine. Add 1/3 of the jalapeno cream sauce (it's fine that the sauce is still warm) and stir until combined. The sauce will help loosen the cream cheese mixture. Assembly: Pour 1/3 of the jalapeno cream sauce into a 9-inch x 13-inch baking dish. Spread into an even layer. Use a spoon to stuff the jumbo pasta shells with the chicken jalapeno popper filling. Don't be afraid to add a generous amount of filling. Arrange the stuffed shells in the prepared baking dish until filled. Spoon the remaining sauce over the shells. Sprinkle the rest of the cheddar cheese over the shells. Bake for 20 minutes, or until the cheddar cheese is melted and the filling is warmed through. Carefully remove the baking dish from the oven. Immediately top the pasta with the jalapeno rings and reserved bacon. Serve immediately. NOTES Rotisserie chickens can be found near the deli section of the grocery store


ZESTY THREE BEAN SALAD 8 ounces green beans, canned and rinsed 8 ounces yellow wax beans, canned and rinsed 8 ounces Great Northern beans, canned and rinsed 1 tablespoon Dijon mustard 2 tablespoons apple cider vinegar 1 tablespoon extra virgin olive oil 1 tablespoon white onion, finely minced or grated 1 garlic cloves, finely minced or grated 1/4 teaspoon fine sea salt 1/4 teaspoon black pepper, ground After rinsing all three types of beans, place them in a large container. In a separate small bowl, whisk together Dijon mustard through black pepper. Toss with beans. Refrigerate and cover for 4-24 hours. Before serving, allow to sit at room temperature for 20-30 minutes and toss to recoat.


FUNYUN POPCORN 2 T coconut oi,l plus 1 T coconut oil 2/3 popcorn kernels 2 t salt 1 t pepper 2 t garlic powder, more to taste 2 t onion powder, more to taste heat a large pot over med high heat melt 2 T of coconut oil pour in popcorn kernels and cover with lid shake over heat often to keep kernels moving over heat cook until there is a few seconds between pops melt last 1 T of coconut oil on popped popcorn sprinkle salt, pepper, garlic and onion powder over popcorn


PEANUT BUTTER DIP 2 cups milk 1/2 cup light sour cream 1 pkg. vanilla instant pudding and pie filling mix (3.4 oz) 1 cup reduced fat creamy peanut butter 1/3 cup sugar apples Combine milk, sour cream, and pudding mix in medium bowl Whisk until smooth Add peanut butter and sugar to pudding mixture and stir until well blended Serve with sliced apples Store in refrigerator If dip becomes too thick, stir in additional milk


UGLY DIP 8 oz cream cheese, softened 8 oz sour cream 1 can Hormel beef with gravy 1 small can diced green chilies 1/4 c to 1/2 c chopped green onion hot sauce or red pepper flakes to taste (optional) combine cream cheese and sour cream in a med bowl until smooth add in remaining ingredients serve with chips or crackers


FALL HARVEST CHEX MIX 4 Cups Rice Chex 2 Cups Wheat Chex 2 Cups Pretzel Sticks 3 Cups Bugles 2 Cups Brach’s Autumn Mix 2 Cups peanuts 2 Cups Craisins 2-3 squares chocolate candy coating orange sprinkles In a large mixing bowl, dump all ingredients (except the chocolate and sprinkles) and stir to mix. Spread mixture onto a large baking sheet (best to do this in two batches, with about half the mix at a time. Melt the chocolate candy bark/coating in the microwave according to package instructions. Using a fork or spatula, drizzle the chocolate over the mix and let the kids follow immediately with orange sprinkles over the chocolate. Let the chocolate harden, then return to a large bowl and serve!

Cranberry Jalapeno Cheese Log

Cranberry Jalapeno Cheese Log 1 cup fresh cranberries 1 small jalapeño, seeds and stem removed* 2 tablespoons packed brown sugar 8 ounces goat cheese, log shape Process fresh cranberries, jalapeño, and brown sugar in food processor until a thick paste forms. On a sheet of plastic wrap, spread an even layer of the cranberry mixture to form a square shape that is as long as the length of your goat cheese and wide enough to wrap around the circumference. Place the goat cheese on the cranberry mixture, then lift the plastic wrap around so that the cranberry mixture bonds tightly to the cheese. Wrap tightly with any excess plastic wrap and store in the refrigerator until ready to serve. Serve at room temperature with crackers. NOTES * One small jalapeño gives just enough kick to add some great flavor. If you want it to be more spicy, you'll have to use two small or one large jalapeño.


SLOW COOKER HONEY MUSTARD KIELBASA BITES 1 (14-oz.) pkg. kielbasa, sliced (use your favorite, or could even use lower fat chicken summer sausage) 1/3 cup yellow mustard 3 Tbsp. honey 1 garlic clove, minced 1/4 tsp. black pepper Mix the mustard, honey, garlic and black pepper in a small bowl. Add the sliced kielbasa and mustard mixture to a 1.5 quart or larger slow cooker. Cover and cook on HIGH for 1.5 hours, stirring occasionally. Switch the slow cooker to warm for the party. Leave out toothpicks for your guest to enjoy the kielbasa bites. Note: This recipe can be doubled or tripled for a larger party. You also can brown the kielbasa in a pan on the stove-top before adding to the slow cooker.

Cranberry Cinnamon Snack Mix

Cranberry Cinnamon Snack Mix 12 oz. box Cinnamon Chex 14.5 oz. Cinnamon Oatmeal Squares 10 oz. bag dried cranberries 9.75 oz. mixed nuts 1 bag Snyder's Salted Caramel Pretzel Pieces 3/4 c. butter, melted 1/4 c. honey 1/2 tsp. cinnamon 2 tsp. salt 2 c. white chocolate chips Preheat your oven to 300°. In a large roasting pan, add the Chex, Oatmeal Squares, cranberries, nuts and pretzels In a small bowl, combine the melted butter, honey, cinnamon and salt. Give it a quick stir and our it over the cereal mixture in the roasted pan. Using a large spatula, fold the mixture together until all of the cereal is well coated with butter. Bake for 30 minutes, stirring every 10 minutes. Spread the snack mix over wax paper and allow to cool. Mix in the chocolate chips and store in an airtight container.


CHEESY MEXICAN RICE BITES Serves: 16 balls 1 tablespoon oil 1/2 onion, sliced 1 jalapeno, seeded and diced 3 cups low-sodium chicken broth 1 (10-ounce) can diced tomatoes and chilis 1 cup short grain rice 1/2 cup Mexican Queso Quesadilla cheese, cubed (Mozzarella could be used) 2 tablespoons chopped fresh cilantro 2 large eggs 1/2 cup grated parmesan cheese 1 1/2 cups breadcrumbs 1-1/2 teaspoons Chili Powder 1 teaspoon cumin Vegetable oil, for frying In a skillet over medium-high heat, heat oil and saute the onion and jalapeno for about 5 minutes and set aside. Meanwhile, in a medium saucepan over medium-high heat, add the chicken broth and bring to a boil. Stir in the diced tomatoes and chilies and rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread the rice on a parchment-lined baking sheet and let cool completely. Combine cheese and cilantro in a bowl; set aside. Beat the eggs in a large bowl, then stir in the cooled rice, onions, jalapenos, parmesan cheese and 2/3 cup breadcrumbs, chili powder and cumin. Shape the mixture into sixteen 1-1/2 inch balls. Push a small piece of Queso Quesadilla cheese in the center of each ball. Push the rice around the cheese and close the ball. Place the remaining breadcrumbs in a shallow bowl. Roll the rice balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. Heat 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve with enchilada sauce as a dipping sauce.