Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Monday, August 21, 2017

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.


BACON JALAPENO FRY SAUCE 1/2 cup mayonnaise 1/4 cup ketchup 2 tablespoons cooked crisp bacon, minced 2 tablespoons fresh jalapeno, minced Mix all ingredients together and serve immediately. Use as a dip for fries or onion rings or as a spread for sandwiches and burgers.


CROCK POT CHEESY CUBAN DIP 1 c. shredded pork 1 c. ham, chopped 1/3 c. pickles, chopped 1 c. swiss cheese, shredded 8 oz. cream cheese 2 tsp. dijon mustard Mix all of the ingredients in a 2 qt Crock Pot and cook on low for 2-3 hours or on high for 1 hour. Stir until the dip is smooth and the cheeses are evenly distributed. Serve with crackers and bread.


BACON RANCH CHEESY BREAD 1 Large French or Sourdough Loaf - sliced in half, lengthwise 1/2 Cup Unsalted Butter - room temp 1 (1oz) Package Dry Ranch Dip Mix (I use half the package for a more mild ranch flavor) 1/2 Lb. Cooked Bacon - chopped 2 Cups Shredded Mozzarella Cheese 1 Cup Shredded Mild Cheddar Cheese Preheat oven to 375°F Place bread on large baking sheet. Mix butter and dry ranch dip until combined. (use 1/2 package for lighter ranch flavor or whole package for a strong flavor) Spread mixture onto bread. Top evenly with chopped bacon. Mix mozzarella and cheddar cheeses. Layer cheese on top of bacon. Bake for 10 minutes or until cheese is melty. Broil on high for 2-3 minutes to brown top. Slice and serve.


MISSISSIPPI SIN DEVILED EGGS 1 dozen hard-boiled Eggs, peeled ½ c Mayonnaise 2 oz. Cream Cheese 1/4 c diced Ham 1/4 c diced Cheddar Cheese 1/8 tsp Hot Sauce Salt to taste Paprika for garnish Cut eggs in half and remove yolks placing them in a medium-sized bowl. Add mayonnaise and cream cheese to the egg yolks and use an immersion blender to puree them until the mixture is smooth. Add diced ham and diced cheese to the mixture and stir together. Add hot sauce and salt to taste. Place the mixture in a piping bag and pipe bag into eggs. If you don't have a piping bag you can use a spoon to fill the eggs. Garnish with paprika.


CHORIZO QUESO FUNDIP 2 teaspoons vegetable oil ½ cup chorizo, cooked and crumbled or chopped 2 tablespoons white onion, diced 2 tablespoons green bell pepper, diced 2 tablespoons red bell pepper, diced 2 tablespoons fresh cilantro, chopped 1 jalapeno, seeds removed finely diced 1 teaspoon chili powder 1 1/2 cup pepper jack cheese, shredded 1 1/2 cup sharp cheddar, shredded 1 lime wedged 1 plum tomato, seeds and pulp removed, diced Tortilla chips Heat medium cast iron skillet or some other over-safe pan over high heat. When hot, add vegetable oil. Add chorizo, white onion, green bell pepper, red bell pepper, cilantro, jalapeno and chili powder. Sauté until soft, approximately 2-3 minutes. Remove from heat. Heat oven broiler to high heat. Sprinkle cheese evenly over chorizo and vegetable mixture. Don’t attempt to stir it, it will get clumpy. Place under broiler for 3-4 minutes or until cheese is melted, brown and bubbly. Remove and top with the juice of one fresh lime, diced tomatoes, and additional cilantro, if desired. Serve with tortilla chips!


WARM & CHEESY CRACK DIP 8 ounces cream cheese, softened 1 (1-ounce) package Ranch dressing mix 1 (3-ounce) container prepared bacon bits 2 cups cheddar cheese, shredded (plus extra for garnish) 16 ounces sour cream Thinly sliced green onion, for garnish Preheat oven to 400 degrees. In mixing bowl, combine all ingredients; mix well. Transfer to a 2-quart baking dish and cover with aluminum foil. Bake for 25 to 30 minutes or until hot and bubbly. Removed from the oven, uncover, and top with more shredded cheddar cheese and green onion for garnish. Serve warm. NOTES Instead of prepared bacon bits, you can also use 6 to 7 strips of bacon cooked crispy and crumbled

Bacon Jalapeno Popper Quiche

Bacon Jalapeno Popper Quiche 9 inch frozen pie crust 1/2 cup cream cheese, room temperature 2 jalapenos, diced (deseed for less heat) 1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well) 3 slices bacon, cooked crisp and coarsely chopped 1/2 cup whipping cream 1/2 cup half-and-half 5 large eggs 1 teaspoon paprika salt 1/2 cup shredded cheddar cheese optional-light sour cream Preheat oven to 400 degrees F Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes Bake it for 10 minutes Remove the crust and lower the oven temperature to 350 degrees While the crust is hot, spread the cream cheese all over the bottom as evenly as possible Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on) Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling Beat the eggs together in a bowl Add the hot cream mixture to the eggs, whisking constantly to combine Add the paprika, salt and bacon Pour into the crust and bake for 30 minutes Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes) Cool slightly before serving Optional-serve with light sour cream


BANANA BLUEBERRY CRUMB MUFFINS Serves: 12 1 1/2 c. flour 1 t baking soda 1 t baking powder 1/2 t salt 3 bananas, mashed 3/4 c white sugar 1 egg, beaten 1/3 c butter, melted 1 c fresh blueberries 1/3 c brown sugar, packed 2 T flour 1/4 t cinnamon 1 T butter Preheat the oven to 350 degrees line muffin tin with papers in a large bowl combine 1 1/2 c flour with baking soda, baking powder and salt in a med bowl combine bananas, sugar egg and melted butter add the banana mixture to the flour mixture stirring just until moistened fold in blueberries gently in a small bowl combine brown sugar, 2 T of flour and cinnamon using a fork cut in the 1 T of butter spoon muffin batter into muffin papers sprinkle the brown sugar mixture evenly over the tops of the muffins bake for 18-20 minutes until the toothpick inserted into the center comes out clean


KING CAKE DONUTS Serves: 7 or 8 1 cup flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon nutmeg 1 egg 1/3 cup packed light brown sugar 1/4 cup 1 or 2% milk 1/4 cup vanilla yogurt 1 tablespoon butter melted 1 1/2 teaspoons vanilla extract 2 cups confectioner's sugar, sifted 2 tablespoons whole milk 1 teaspoon almond extract purple, yellow and green sprinkles for decorating Preheat your oven to 350 and spray a donut pan with non-stick spray In a medium bowl whisk together the flour, baking soda, baking powder and nutmeg In another medium bowl whisk the egg, brown sugar, milk and yogurt until it is very smooth. Add the melted butter and vanilla until well combined Pour the wet ingredients into the dry ones and stir until it is just combined. You do not want to overmix and the batter will be very thick. For easier use, place the batter in a large baggie and clip off the corner. Pipe the batter into the donut cups (about 2/3's full) Bake for 9-10 minutes - the edges should be light brown. Remove and cool on a rack Combine the sifted powdered sugar, almond extract and milk. Dip each donut into the icing and place back on rack (place something underneath to catch any dripped icing). Immediately place each color of sprinkles on (in thirds)


CHEESY BACON & JALAPEÑO HASH BROWNS 1 medium onion chopped 1 jalapeño, finely diced 1/2 lb. bacon, chopped into 1/2" pieces 2 lbs. hashbrowns thawed 2 c. sour cream 2 c. shredded cheddar cheese 1 can cream of chicken or mushroom soup 1/4 c. (1/2 stick) butter, melted 1/2 tsp. pepper 1 tsp. salt Preheat oven to 350°. In a saute pan over medium-high heat, saute the bacon for 6-8 minutes until crispy. Remove the bacon from the pan and in the bacon grease saute the onions and jalapeños for 3-4 minutes, until the onions are translucent. Set aside 1/2 cup of cheddar cheese and 1/2 of the cooked bacon. In a large bowl, mix all of the remaining ingredients together including the onion and jalapeño and 1/2 of the bacon. Spray a 9x13 pan with non-stick cooking spray and fill with hash brown mixture. Bake at 350° for one hour. Top with remaining cheese and bacon and bake an additional 15 minutes. Serve immediately.


LEMON POPPY SEED MUFFINS 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons poppy seeds 1/3 cup soft butter 3/4 cup sugar 2 eggs 2/3 cup vanilla yogurt 1/2 teaspoon vanilla extract 2 tablespoons lemon zest 3 tablespoons fresh lemon juice 1 cup powdered sugar 2-3 tablespoons fresh lemon juice Preheat your oven to 425 and then line a muffin pan with liners In a medium bowl sift the flour, baking powder, baking soda, salt and poppy seeds together - set aside In a large bowl beat the butter on high until is creamy (about 90 seconds) then add the sugar and beat together until well mixed. Add the eggs, vanilla, zest and yogurt mixing until just combined. Then add in the lemon juice and stir in Add the flour mixture a little at a time until just combined Place batter in liners about 3/4 full Bake for 5 minutes then turn oven down to 350. Bake an additional 10 minutes or until a toothpick comes out clean Let cool on wire rack Make glaze by combining the powdered sugar and lemon juice until you get a drizzling consistency. Drizzle on muffins Keep for 3 days at room temperature


CHURRO MUFFINS Muffins: 1/2 cup white sugar 1/4 cup butter, melted 1/2 cup milk 1 teaspoon vanilla 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Churro Cinnamon Sugar Topping: 1/4 cup butter 1/2 cup sugar 1 teaspoon cinnamon Preheat oven to 375 degrees F. Coat a 24 mini-muffin pan with cooking spray. Mix 1/2 cup sugar and 1/4 cup butter in a large bowl. Stir in the milk and vanilla, then mix in the flour, baking powder, and salt until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the top of the muffins are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted butter in a small bowl. In a separate bowl, combine 1/2 cup of sugar and cinnamon. Turn the muffin tin pan over to release the muffins on a plate or cooling rack. Dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture. Let cool and serve.


BLUEBERRY ALMOND TURNOVERS Serves: 8 turnovers 1 (12 oz.) tube, crescent roll dough 1 c. blueberries, fresh or frozen 4 oz. (1/2 container) blueberry cream cheese 1/4 c. sliced almonds 1 Tbsp. sugar For Glaze: 1/2 c. powdered sugar 1 Tbsp. milk 1/2 tsp. almond extract Preheat oven to 350 degrees. On a baking sheet lined with a silicone baking mat or parchment paper, lay out the crescent dough, by separating into individual triangles. On each piece of dough, spread about 1 tablespoon of the cream cheese in the center of the dough. Top with about 6-8 blueberries, and a sprinkling of almonds. Loosely fold each triangle in half. Sprinkle each turnover with a small amount of the turbinado sugar. Bake at 350 degrees for 14-16 minutes or until turnovers are golden brown. Mix glaze by stirring together the powdered sugar, milk and extract. Stir until smooth. While the turnovers are still warm, drizzle with the glaze. Serve right away.


TROPICAL MUFFINS 8 tablespoons unsalted butter (1 cube) 2 cups flour 1/2 cup brown sugar 1 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 1/4 teaspoon salt 2 eggs, beaten 1/2 cup buttermilk 1 teaspoon vanilla 2 cups (about 4 medium sized) mashed ripe banana 1.7 ounces (about 1 cup) freeze dried mango, crushed 1 ounce (about 1/2) coconut chips Preheat oven to 400 degrees F and grease muffin tins with butter. In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure the butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Scrape bottom of the pan with wooden spoon to release any brown specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool. In a large bowl, sift together flour, brown sugar, baking powder, baking soda, sugar, and salt. Set aside. In a separate bowl, whisk eggs, buttermilk, vanilla, and cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the mashed bananas, dried mango, and coconut. Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-25 minutes. When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.


CHORIZO AND POTATO BREAKFAST TACOS 2 tsp vegetable oil 1/2 lb ground Mexican chorizo Bag of Simply Potatoes and Onion (can substitute with 2 russet potatoes, cubed, and 1 medium yellow onion, diced) 1 serrano pepper, sliced thinly 2 green onions, sliced thinly kosher salt and black pepper, to taste 2-3 large eggs, lightly beaten 1 Tbsp butter Soft taco size flour or corn tortillas Chopped fresh cilantro, for garnish (optional) Salsa, for garnish (optional) Sour cream, for garnish (optional) Shredded cheese, for garnish (optional) Heat vegetable oil in a large skillet, over MED-HIGH heat. Add chorizo and brown, breaking into crumbles, until fully cooked and crispy. Transfer to a plate, reserving the grease in the skillet. Add potatoes and onion, seasoning with salt and pepper to taste, and saute in the chorizo grease (adding a bit of vegetable oil if necessary), until potatoes are tender on the inside and crispy on the outside, about 12-15 minutes. Add Serrano pepper and sliced green onions and cook for 1 minute more. Add potato mixture to the cooked chorizo on the plate. Wipe out skillet to remove browned bits of food. Add butter and heat over LOW heat. Add beaten eggs to skillet and scramble, seasoning with salt and pepper to taste. Once cooked, set aside. Microwave or char tortillas over an open burner flame, until pliable and warm. Top tortilla with potato and chorizo mixture, eggs, and garnish as desired.


SLOW COOKER CHIPOTLE RANCH CHICKEN 2 pounds boneless, skinless chicken breasts (thawed) 1/4 cup water 1 tablespoon olive oil 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoons salt 1/2 teaspoon onion powder 1/2 teaspoon dry oregano 1/2 teaspoon smoked paprika 1/4-1/2 teaspoon ground chipotle chili pepper* 1/4 cup ranch dressing Lightly grease slow cooker with nonstick cooking spray. Add 1/4 cup water. In a small bowl, whisk together olive oil and all spices (everything but Ranch dressing). Rub mixture all over chicken then place chicken in the bottom of your slow cooker. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred. Remove chicken to a cutting board, and let rest 5 minutes before shredding. Drain excess liquid in slow cooker. Return shredded chicken and add 1/4 cup ranch dressing (or more for “saucier” chicken. Stir to combine. Serve in tacos, in burritos, on salad, etc. NOTES *If you aren't sure how much to add, then start with 1/4 teaspoon then add more to taste at the end of cooking.

Friday, August 18, 2017

Frito Enchilada Pie

Frito Enchilada Pie 4 c small fritos 3 c cooked ground beef, taco seasoned 3 c grated cheese 10 oz can of enchilada sauce I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted. Garnish with sour cream, pico de gallo, salsa, salad, whatever your heart desires

Mexican Salad

Mexican Salad 1 head iceberg lettuce 1⁄2 cup grated sharp cheddar cheese (2 ounces) 1⁄2 cup chopped green onion 1⁄2 cup sliced ripe olives (I use black) 4 tomatoes, sliced 1 cup crushed tortilla chips Avocado Dressing 1 avocado, mashed 1 tablespoon lemon juice 1⁄2 cup sour cream (4 ounces) 1⁄2 cup vegetable oil 1⁄2 teaspoon sugar 1⁄2 teaspoon garlic salt 1⁄2 teaspoon chili powder Tear lettuce into bite size pieces. Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl. To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth. This may be done in a blender. Toss salad and dressing and add crushed chips last.

Slow Cooker Carnitas

Slow Cooker Carnitas Yields - 10-12 TACOS 1-2 tablespoons vegetable oil 4-5 pounds pork roast or thick pork chops or pork tenderloin, trimmed of excess fat andcut into large 3-4 inch chunks 2 teaspoons salt 1 teaspoon pepper 1 teaspoon chili powder 1 cup beer (whatever you have on hand, I used Corona) or use chicken stock or water 1 onion, chopped into quarters 4-5 garlic cloves, peeled and smashed 2-3 teaspoons chili powder 1 teaspoon cumin 1 teaspoon salt 2 limes, juiced Tacos Flour or corn tortillas Pico de gallo Salsa Verde Fresh cilantro Cojita Cheese In a large saucepan heat oil over medium high heat In a small bowl combine salt, pepper and chili powder Sprinkle over pork Place pork into skillet, searing on all sides until nicely browned, about 3-4 minutes per side Place into slow cooker Add in beer, chopped onion, garlic, additional chili powder, cumin & salt Stir to combine Cook on low for 6-8 hours or high for 3-4 hours, or until meat is tender and pulls apart easily Preheat oven to broil Line a rimmed baking sheet with foil Remove pork from slow cooker and shred with a fork, or your hands, and place onto prepared pan Place onions onto pan as well Drizzle 1/2-1 cup of the remaining liquid from the slow cooker over the meat on the pan Sprinkle lime juice over pork Place under broiler and cook for 5-7 minutes or until meat is browned on the edges and a little crispy Remove from oven Build tacos with any or all the above options (or whatever you are going to serve)


CREAMY LEMON SQUARES FOR THE CRUST 4 tablespoons butter, melted and cooled, plus more for pan 1-1/2 cup graham cracker crumbs 1/4 cup sugar FOR THE FILLING 2 large egg yolks 1 can (14 ounces) sweetened condensed milk 1/2 cup fresh lemon juice (3 lemons) Preheat oven to 350F. Brush a square baking dish with melted butter. Crush graham crackers Then add in sugar and butter and blend to mix. Press mixture into bottom of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes. TO MAKE THE FILLING In a large bowl, whisk together egg yolks and condensed milk. Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges. Bake until set, about 15 minutes. Cool in pan on rack. Chill at least 1 hour before serving. Serve with whipped cream.


HAYSTACKS 2 cups kidney beans, cooked 1 teaspoon salt 2 tablespoons chili powder 1 teaspoon ground black pepper 1 (14.5 ounce) package corn tortilla chips 1 head iceberg lettuce - rinsed, dried, and shredded 2 large tomatoes, chopped 1 green bell pepper, chopped 1 onion, chopped 1 (10 ounce) can chopped black olives 1 carrot, shredded 1 cup shredded Cheddar cheese 1/2 cup sour cream 1 cup salsa In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through. To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream

Crock Pot Taco Soup

Crock Pot Taco Soup 12 oz. dried pinto beans (do not soak) 64 oz. chicken broth (I used 2, 32 oz. cartons) 1 large onion, chopped 1 lb. ground beef 2 pkgs. taco seasoning 1 C. water 10 oz. can diced tomatoes with green chilies (juice also) 1 C. frozen whole kernel corn Toppings: Shredded Colby jack cheese, chopped green onions or whatever you may like on yours. In a 6 quart crock pot add the dried beans, chicken broth and chopped onion. In a skillet, brown the ground beef, breaking it up as you cook it. Drain the grease and add the taco seasoning and 1 C. water, stir to combine. Remove from heat and add to the crock pot. Add the canned tomatoes with juice. Stir to combine well and cook on high for 5 hours or low for 7 hours. Add the corn during the last hour of cooking. Serve with shredded cheese, green onions

Southwest Chicken and Bacon Rollups

Southwest Chicken and Bacon Rollups 1 cup cream cheese spread, softened ( garden vegetable flavored) 1 (10 ounce) cans chunk chicken, drained 1/3 cup bacon, crumbled 1/2 cup salsa 4 8-inch flour tortillas In a bowl, combine cream cheese, chicken, bacon and salsa. Gently stir until well combined. Spread chicken mixture on each tortilla. Roll up and wrap in plastic wrap. Refrigerate until serving time. To serve, cut tortillas into 1 inch pieces. If desired, serve with additional salsa for dipping.

Strawberries & Cream Bread

Strawberries & Cream Bread (Strawberry or Blueberry) Yield: 1 loaf 1 3/4 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar (use if you want a sweeter bread) 2 eggs, room temperature 1/2 cup sour cream, room temperature 1 teaspoon vanilla 1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or 1 1/4 cups fresh blueberries 3/4 cup walnuts (optional) Combine flour, baking powder, baking soda, salt and cinnamon; set aside. In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla. Stir into flour mixture only until dry ingredients are moistened. Fold in strawberries and nuts. Pour into a greased 8 x 4 inch loaf pan. Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean. Let stand 10 minutes in pan. Turn out on rack to cool.

Garlic Shrimp Pasta

Garlic Shrimp Pasta 1 lb medium shrimp, deveined and tails removed 1 lb spaghetti noodles (more or less, depending on family size) 6 -8 garlic cloves, according to personal taste, minced 1/4 cup butter olive oil (3 drizzles) italian seasoning fresh ground pepper red pepper flakes salt herbs (according to taste) Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done. While pasta is boiling, wash shrimp. Melt butter over medium heat. Add shrimp. Let cook till a little pink and starting to curl. Then add garlic. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there. Keep tossing all ingredients around in skillet till all is incorporated and hot.

Pineapple Coconut Snowballs

Pineapple Coconut Snowballs 1 (8 ounce) package cream cheese, softened 1 (8 ounce) can crushed pineapple, well drained 2 1/2 cups flaked coconut When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with. In a small bowl, beat cream cheese and pineapple. Mix well. Cover and refrigerate for 30 minutes. Roll mixture into 1-inch balls. Roll in coconut. Refrigerate for 6 hours or overnight. Serves 24

Fried Potato Patties

Fried Potato Patties 2 cups cooked smashed potatoes ( plain, boiled and fork-smashed potatoes work best) 1 cup shredded mozzarella cheese ( can substitute cheddar) 1 large egg, lightly beaten 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder or 2 tablespoons thin sliced green onions 1/4 teaspoon black pepper 1 egg, lightly beaten 1 cup breadcrumbs 1/4-1/2 cup vegetable oil Combine first 7 ingredients; chill. Shape mixture into 6 patties. Dip each patty into lightly beaten egg then lightly coat with breadcrumbs. Heat vegetable oil and fry over medium heat until lightly browned, turning once. Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.

Thursday, August 17, 2017


SLOW COOKER CAJUN HAM AND BEANS 1 package Hurst's Cajun 15 Bean Soup 8 ounces carrots 1 sweet onion 4 stalks celery 2 cloves garlic 8 cups chicken broth 15 ounce can diced tomatoes 2 cups diced cooked ham Rinse and sort the beans, removing any debris. Add beans and seasoning packet to a 6 quart slow cooker set to high. Dice the carrots, onions, celery, and garlic and add to the slow cooker along with the chicken broth. Cover and cook on high for 5 hours or until beans are tender. Add canned tomatoes (undrained) and ham to the slow cooker. Stir and continue cooking for 1 more hour. Serve with a dollop of sour cream.

Wednesday, August 16, 2017


CHOCOLATE PEANUT BUTTER PUDDING CAKE 1 box chocolate cake mix 1 small box instant chocolate pudding mix 1 1/2 cups milk 1 cup chopped peanut butter cups Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. Add cake mix, pudding mix, and milk to a medium bowl and whisk together until combined. Spread into the prepared pan and sprinkle the top with the chopped peanut butter cups. Bake 25 minutes or until the edges are pulling away from the pan and a tester comes out mostly clean.


CHEDDAR BACON EGG SALAD 6 eggs 4 slices bacon 1/2 cup mayonnaise 1 tablespoon mustard 1 teaspoon vinegar 1 teaspoon dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup grated cheddar cheese Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes. Run the eggs under cold water or place them in an ice bath until cold. While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon. Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine. Stir in the bacon and cheddar. Serve as a dip with crackers or between bread as a sandwich

Tuesday, August 15, 2017

Donkey Balls

Donkey Balls 2 packages crescent rolls pref buttery flavored 1 16 oz cream cheese, don’t use fat free… they r horrible 1 packages jimmy dean sausage (standard size) 1/4 tsp garlic powder 1 small fresh onion… minced cook sausage, garlic powder and onion until brown and lightly crispy. drain sausage. does not hafta be rinsed take room temp cream cheese and sausage mixture. I do not add salt and pepper because of butter flavoring in rolls. unroll crescent rolls and cut crescent in half to make a triangle. take a teaspoon of the mixture and spoon into each crescent roll. then wrap mixture up into little ball making sure the mixture is sealed inside. place balls on the cookie sheets and bake for 8 minutes. DON’T BURN BOTTOMS. cool for 3 minutes should make about 40-48 balls. a reviewer suggested that she had to cook them longer (14 minutes) … so it may take longer depending on size..

Beer, Bacon and Cheddar Cornbread

Beer, Bacon and Cheddar Cornbread 6 slices thick cut bacon chopped and fried Dry Ingredients 1 1/2 cup corn meal 1 1/2 cup All purpose flour 2 tbsp . sugar 1 1/2 tbsp . baking powder 3/4 tsp . salt 1/2 cup sharp cheddar cheese shredded Wet Ingredients 3 large eggs 1/2 cup milk 1/3 cup sour cream 1 cup beer 1/2 cup melted butter For the topping 1 cup shredded sharp cheddar cheese In a mixer combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. Add the wet ingredients to the dry in the mixer until just combined, then add the bacon. Pour into a greased baking tray and spread the batter evenly. ( 9 x 13 inch cake pan) Add the 1 cup of cheese to the top, spreading evenly. Bake at 375 F for 30 – 35 minutes.

Dunkaroo Dip

Dunkaroo Dip 1 box funfetti cake mix (DO NOT add the ingredients that you usually would to actually make the cake – you need just the mix) 2 cups plain yogurt 1/2 container of cool whip. Mix together all ingredients Serve with animal crackers or graham crackers.

Marshmallow Caramel Popcorn

Marshmallow Caramel Popcorn 1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn. Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.


CROCKPOT PINEAPPLE MOONSHINE 56 ounces canned pineapple juice 2 cups granulated sugar 3/4 liter everclear grain Add pineapple juice and sugar to crock-pot. Cook on LOW for 2 hours with lid slightly ajar. Allow mixture to cool completely before adding in Alcohol. Add in alcohol and mix well. Pour mixture into 4 Quart Canning Jars. Add lids and rings to jars. Store in a cool dry place

Mexican Casserole

Mexican Casserole 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed (I didn’t use the whole bag) 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Taco Spaghetti

Taco Spaghetti 8 ounces spaghetti 1-1/4 pounds lean ground beef or ground turkey 1 (1-oz) package taco seasoning 2/3 cup water 1 can (10.75-oz) cream of chicken soup 1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained 1 (8-oz) package Velveeta cheese, cubed 1-1/2 cups shredded cheddar cheese Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan with cooking spray. Set aside. Cook pasta according to package directions. Drain. Set aside. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese. Bake for 30 minutes or until heated through.


ROASTED GARLIC MUSHROOMS 16 even-sized open cup mushrooms, stalks cut level 3 tbsp olive or coconut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Texas Trash Dip

Texas Trash Dip (2) 16 oz. cans refried beans 8 oz. cream cheese, softened 1 cup sour cream 3 tbsp. taco seasoning or 1 packet 2 cups Monterey Jack cheese, shredded 1 cup Cheddar cheese, shredded Preheat oven to 350. In a medium bowl, use an electric handheld mixer to combine the refried beans, cream cheese, sour cream, and taco seasoning. Spread mixture evenly on bottom of 9 x 13 baking pan. Sprinkle both cheeses on top of bean mixture and place pan in oven for about 25-30 minutes. Remove from oven and serve with tortilla chips or crackers!

Louisiana Crawfish Casserole

Louisiana Crawfish Casserole 1 lb crawfish tail 1 (10 3/4 ounce) cans French onion soup 1 (10 3/4 ounce) cans cream of mushroom soup 1 (10 ounce) cans Rotel tomatoes & chilies 1 1/2 cups rice, cooked 1/3 cup butter, melted 1/4 cup chopped bell pepper 1/2 cup chopped green onion 1/3 cup chopped fresh parsley 1 cup chopped celery salt and pepper 1/2 cup grated monterey jack cheese 1 cup grated cheddar cheese Mix all ingredients except cheeses and pour into a large greased casserole. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.

Shrimp De Jonghe

Shrimp De Jonghe 2.5 to 3 lbs of raw peeled and deveined shrimp. 3 sticks of butter. 1 head of garlic peeled and sliced really thin. ½ tsp of crushed red pepper. 1 cup of plain bread crumb. 1 cup of parmesan cheese. In a bowl, mix together che breadcrumbs and cheese and set aside. In a large saute pan, melt the butter, stir in the chopped garlic and crushed red pepper and cook on low for 10 to 15 minutes. Sprinkle the breadcrumb mixture over the pan a couple handfuls at a time mixing each time to check the consistency. I used about 1 ¾ cups of cheese and breadcrumbs. Add in the shrimp and stir for 1 minute then pour into a casserole dish and bake in a preheated oven to 325° for 30 minutes.

Southern Style Dirty Rice

Southern Style Dirty Rice 1 lb. ground meat 3 cups uncooked long grain white rice 4 tbsp. Creole Seasoning 1 1/2 tbsp. of Sweet Bell Peppers 1 tbsp. minced Onion 1 tbsp. minced garlic 1 tbsp. soy sauce 6 1/2 cups water 2 tbsp. of butter *dash of paprika on top for taste Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika

Cream Cheese Dumplings with Blueberry Sauce

Cream Cheese Dumplings with Blueberry Sauce 1 (8 ounce) box cream cheese softened 5 tablespoons sugar 1 teaspoon orange extract 20 pot sticker wraps 1 1/2 cups blueberries Canola oil for frying Powdered sugar Beat cream cheese, 2 tablespoons sugar and orange extract until smooth. When working with the wraps cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out. Holding the wrapper in one hand, dip your index finger on your free hand in cold water. Moisten 1/2 of the wrap with that finger making a 180 degree circle around the edge of the wrap that is furthest from you. Now place a rounded teaspoonful of the cream cheese mixture in the middle. Fold over and gently seal one end to the other; pressing the wrap together to close tightly. Repeat until cream cheese mixture is gone; placing them on a cutting board and covering with moistened paper towels. Combine blueberries and 3 tablespoons of sugar in small saucepan. Cover and place on low heat. Simmer for 10-15 minutes and remove from heat. Heat oil in heavy pot to 375 degrees. Working in batches cook stuffed dumplings for about 45-60 seconds turning halfway through. Drain on paper towels. Sprinkle with powdered sugar and serve with blueberry sauce on the side or drizzle over the top.

Sour Cream Lasagna

Sour Cream Lasagna 1 (8 ounce) package lasagna noodles 1/2 pound ground pork sausage 1/2 pound ground beef 1 clove garlic, minced 1 (28 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 1 tablespoon dried parsley 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 pinch white sugar 1 (16 ounce) container sour cream 3 eggs, lightly beaten 3/4 cup grated Parmesan cheese 1/2 cup chopped pitted green olives 2 teaspoons salt 1/4 teaspoon ground black pepper 2 (12 ounce) packages shredded mozzarella cheese, divided Preheat oven to 375 degrees F (190 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes. Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl. To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9×13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread 8 ounces cream cheese ½ cup canned pumpkin puree (not pumpkin pie filing) 1 teaspoon cinnamon 1 teaspoon pumpkin spice 1 teaspoon vanilla extract 4 tablespoons brown sugar Add all ingredients to a mixing bowl. Beat until well combined. Refrigerate covered for at least an hour. Serve with your favorite fruit dippers, on top of bagels or cinnamon graham crackers


PRALINE CRUNCH 10 cups 8 cups Crispix cereal 2 cup pecan halves 1/2 cup brown sugar, packed 1/2 cup corn syrup 1/2 cup butter 1 tsp vanilla extract 1/2 tsp baking soda Preheat oven to 250ºF. In a large bowl, combine cereal and pecans. In a medium saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly. Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces.

Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies 1½ cups all-purpose flour 1 cup white whole wheat flour 1 tsp. baking soda ¼ tsp. salt ½ tsp. baking powder ½ tsp. ground cloves 2 tsp. ground cinnamon 1 cup quick oats (not instant) ¾ cup brown sugar ¼ cup granulated sugar 1 cup coconut oil (or 2 sticks butter, softened) 2 large eggs 2 tsp. vanilla extract 2 cups grated carrot (3-4 carrots) ½ cup flaked coconut ¾ cup chopped walnuts powdered sugar milk Preheat oven to 350º F. In a medium bowl, combine flours, baking soda, salt, baking powder, cloves, cinnamon and oats. Mix well and set aside. With a mixer, beat together sugars and coconut oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add carrots, coconut and walnuts; blend until combined. Batter will be a lumpy. Add flour mixture and blend at a low speed until just combined. Do not overmix. Drop by tablespoons onto ungreased cookie sheets and bake for 13-15 minutes. Watch them so they don’t brown too much! Immediately transfer cookies to a cooling rack. If you want your cookies a little sweeter, blend a small amount of powdered sugar with a small amount of milk in a bowl. Add milk or powdered sugar until to the perfect consistency you like. Drizzle it over the cookies and serve.


CHICKEN AVOCADO STUFFED GARLIC BREAD 1 French bread 4 oz. cream cheese-softened 3 tablespoons sour cream 1 ½ cups cooked chicken- chopped in small pieces 1 cup shredded mozzarella cheese 1 small avocado- diced 1 green onion-sliced Salt and pepper to taste 1/3 cup melted butter 2 teaspoons minced garlic (3 cloves) 2 tablespoons parsley-chopped 2 ½ tablespoons grated Parmesan Preheat the oven to 375 F. Place a large sheet of aluminum foil onto large baking sheet. In a medium bowl place softened cream cheese and sour cream, stir with a fork just to combine. Add chopped chicken, avocado, shredded cheese and sliced green onion. Stir until evenly combine. Slice the French bread into thirds and using a sharp knife shallow out each piece of bread. Stuff the inside of bread with chicken-avocado mixture. Press it as much as you can so the bread will be filled generously. But do this carefully or the bread might fall apart. Slice each piece of stuffed bread into 1 inch slices, then place them on a baking sheet lined with foil. Arrange them tightly side-by-side. In a small bowl stir together melted butter, grated Parmesan, minced garlic and chopped parsley. Brush the top and sides of bread. Drizzle remaining mixture on top. Wrap the foil over the French bread. Bake for 15–18 minutes, until the cheese has melted and the bread starting to brown.


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


CHOCOLATE NUTELLA FROSTING 2 cup powdered sugar 1 cup unsalted butter 1/2 cup cream cheese 2/3 cup Nutella 8 oz semisweet baking chocolate 1/3 cup cocoa pinch of salt 1 tespoon vanilla Melt 8 oz chocolate and let it cool to a room temperature. Beat the butter and sugar until it’s light and fluffy, then add cream cheese and mix well. Add vanilla, salt, cocoa, Nutella and melted chocolate and mix it well to combine evenly. Set the frosting in the fridge for 15 minutes to set, then frost the cake or cupcakes.


STUFFED FRENCH BREAD 1 loaf french bread 1 Tablespoon olive oil 1 Lb. lean ground beef 1 small onion -chopped 1 teaspoon minced garlic 1/2 cup chopped leek (you can use other chopped vegetables: carrots, celery, green bell pepper…) 1 can cream of mushroom soup (or cream of celery or chicken soup) 1 Tablespoons milk ( or more if needed ) 1 Tablespoon mustard salt and pepper, to taste 1 1/2-2 cups shredded cheese chopped parsley (optional) Preheat the oven to 350 F. Slice French bread in half (lengthwise), scoop the center of each half and crumble it in a large bowl. Place the halves of bread onto a baking sheet and set aside. In a large skillet place 1 Tablespoon of olive oil and ground beef and cook over medium-high heat until the beef is browned, stirring occasionally. Add chopped onion, chopped leek (or other vegetables) and minced garlic and cook a few minutes until the vegetable is tender. Add soup, mustard, salt and pepper to taste and cook for at least 5 minutes. If the mixture is too thick add a little milk. Add cooked beef mixture to the bread and stir to combine. Spread the mixture in the center of one half of the french bread. Spread shredded cheese in the center of other half of the french bread. and place the bread carefuly back on top of first half. Bake 10-15 minutes (until the cheese is melted). If you don’t want to brown the bread too much or to become too crispy, cover with aluminium foil. Let it cool 5-10 minutes before slicing. Garnish with chopped parsley if you like.


JALAPENO PIMENTO CHEESE BALLS YIELDS 30 1 cup extra-sharp cheddar cheese-freshly shredded from a block 1 cup freshly shredded sharp cheddar cheese 8 oz cream cheese, softened 1/3 cup mayonnaise 1/4 tsp garlic powder 1/4 tsp ground cayenne pepper 1/4 tsp onion powder 1-2 jalapenos-seeded and minced (optional) 1 (4 oz) jar diced pimento-drained well salt and pepper to taste 1/3 lb bacon-cooked to crispy texture,cooled and chopped 1 cup toasted pecans-chopped Combine cheese, mayonnaise, garlic and onion powder, cayenne pepper, pimento and jalapenos in the bowl of an electric mixer and blend at medium speed until well combined. Season with salt and pepper, cover and refrigerate for 1 hour to firm up. in a shallow bowl combine chopped pecans and cooked bacon. Roll pimento cheese into tablespoon-size balls and roll into bacon-pecan mixture. Store in the fridge. Just before serving place a pretzel stick inside each ball


CARROT POKE CAKE For Carrot Cake: 2 cups all-purpose flour 1 ¾ teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ¼ teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 cup vegetable oil ½ cup sugar 1 ¼ cup light brown sugar 4 eggs 1 teaspoon vanilla 3 cups freshly grated carrots 1 cup chopped pecans or walnuts For Filling: 2 x 3.4 oz. box white chocolate instant pudding mix 4 cups milk For Cream Cheese Frosting: 6 oz. cream cheese- softened 1/3 cup unsalted butter-softened 1 teaspoon vanilla 2 cups powdered sugar (plus 2-3 tablespoons more if needed) Dash of salt To make the cake preheat the oven to 350 F and grease 9 x 13 glass dish. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves, set aside. In a large bowl combine oil, eggs, vanilla, sugar and brown sugar. Mix just to combine. Add flour mixture and mix just to combine. Fold in grated carrots and pecans or walnuts. Spread the cake batter into prepared dish and bake 40-50 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 10 minutes and using the handle of a wooden spoon poke the holes all over the cake less than 1 inch apart. Meanwhile whisk together instant pudding mix and 4 cups of milk until no lumps remain. Pour the pudding over the cake trying to get as much you can to get the pudding down into the holes. Smooth the top and place the cake in the fridge until the pudding has set and the cake is cooled completely. To make the frosting beat the butter, cream cheese, vanilla and dash of salt until smooth and creamy. Gradually add powdered sugar and beat on high speed for 2-3 minutes. Spread the frosting over the cooled cake and set back in the fridge for 30-45 minutes before serving. Store the cake in the fridge up to 5 days.


STRAWBERRY CUSTARD CAKE For strawberry puree: 10 oz. fresh strawberries 2 Tablespoons granulated sugar 1 Tablespoon fresh lemon juice For the cake: 4 egg whites Dash of salt 4 egg yolks 1 ½ cups powdered sugar ½ cup unsalted butter-melted and slightly cooled 1 ¼ cup milk-lukewarm 1 ¼ cup strawberry puree 1 teaspoon vanilla ¾ cup all-purpose flour A few drops of red food coloring-if desired powdered sugar-for dusting the cake Preheat the oven to 325 F. Coat 8 x 8 (2 inch deep) square baking dish with cooking spray and line with parchment paper leaving an overhang on two sides. Lay the second piece of parchment paper on top, across the first one, leaving an overhang on the other two sides so you can take the cake out of the pan easier. Place strawberries, lemon juice and 2 tablespoons sugar in a blender or food processor and pulse until smooth. Beat egg whites until soft peaks form, add a dash of salt and continue beating until stiff peaks form, set aside. In another bowl beat egg yolks. Gradually add powdered sugar and continue beating until light and fluffy and the mixture is pale yellow. Add melted butter in egg yolks and mix until combine. Add strawberry puree, milk and vanilla and mix on low speed until combine. Mix in flour until combine. The batter is really thin and that’s OK. Mix in a few drops of red food coloring if desired. Add beaten egg whites into the mixture and using a rubber spatula or a whisk gently incorporate them. A distinct layer of fluffy lumps and clumps of egg whites should remain at the top. Do not overstir or overmix it, egg whites should float on top when you pour the batter in baking dish. Bake for 50-70 minutes or until the cake is just barely jiggly in the center but feels firm to touch. Baking time might vary depending on your oven or baking dish you use (glass, ceramic, metal…) but start checking after 50 minutes. If the top browns too quickly before the minimum of 50 minutes, you can tent the top with aluminum foil. Cool the cake completely, dust with powdered sugar and serve. Garnish with fresh strawberry if desired.


EASY BANANA MAGIC CAKE 1/2 cup unsalted butter-melted and slightly cooled 2 cups milk-lukewarm 4 eggs-separated ¾ cup sugar 2 tablespoons light brown sugar ½ cup mashed banana (1 medium banana) 1 cup flour 1 teaspoon vanilla extract powdered sugar for dusting Preheat the oven to 325°F. Lightly grease 8x8 inch baking dish, set aside (you can line it with parchment paper leaving the sides overhang the pan, it will be easier to serve, you can lift the cake and transfer plate). Whip the egg whites until STIFF peaks form, set aside. Beat the egg yolks and sugars until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in mashed banana just to combine. Mix in flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). NOTES: The batter is very, very thin!!! Pour the batter into the pan and bake for 45-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 45 minutes. If the top browns quickly before the minimum of 45 minutes, you can cover the cake with aluminum foil. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center!