Coconut Caramel Frozen Pie

Coconut Caramel Frozen Pie

7 oz. pkg. coconut
1/2 c. pecans
1/4 c. butter
16 oz. Cool Whip
8 oz. cream cheese, room temperature
1 can sweetened condensed milk
1 (12 oz.) jar caramel ice cream topping
2 (9 inch) pie crusts, baked and cooled

Melt butter in frying pan, add coconut and nuts. Stir over medium heat until brown.

Whip cream cheese and sweetened condensed milk together until smooth and fold in Cool Whip. Layer Cool Whip mixture, caramel, and coconut mixture in pie crust and freeze. You may need to heat the caramel a little before using.

Giant Chocolate Kiss - Microwave

Giant Chocolate Kiss - Microwave

1 lb Powdered sugar
1/2 c Cocoa
1/2 c Butter
1/4 c Milk
1 ts Vanilla
1/2 c Chopped walnuts (optional)

Combine sugar, cocoa, butter, and milk in a 2 qt. casserole. Microwave on HIGH 2 minutes. Add vanilla and walnuts. Stir, pour into a generously buttered large funnel (rubber band a piece of foil over spout of funnel) making sure you fill the spout end. Place funnel in a tumbler and set in freezer or refrigerator until set.

When set carefully unmold and wrap with foil creating a big "KISS".

You can add a streamer with your own special verse, if desired.

Cream Cheese Danish

Cream Cheese Danish

2 pkg cream cheese -- (8 oz.)
2 packages crescent rolls
1 cup sugar
1 egg
1 teaspoon vanilla

Line a 9x13 greased pan with one package of rolls. Cream together...cream
cheese, sugar, egg, and vanilla. Spread mixture on top of rolls. Place
second package of
rolls on top of cream cheese mixture. Bake at 400 degrees for 10
minutes. Reduce heat to 350
and continue baking for 15-20 minutes more. Cool. May sprinkle with
powdered sugar
or cinnamon.

Frozen Orange Balls

Frozen Orange Balls

1 box vanilla wafers, 12 oz

3 cups powdered sugar

1 can frozen orange juice concentrate, 6 oz

1/2 cup butter or 1 stick margarine, melted

1/2 cup chopped pecans

1/2 cup flaked coconut

Crush vanilla wafers. Mix with all ingredients except coconut. Shape into small balls and roll in coconut. Freeze and serve frozen. Makes about 3 dozen.

Ranch Spaghetti Pie

Ranch Spaghetti Pie

* 1½ cups Hidden Valley® Original Ranch Dressing
* ½ cup ricotta cheese
* 2 eggs
* 8 ounces spaghetti, cooked and drained
* ½ pound ground beef or sausage, cooked and drained
* 1 cup shredded cheese

Whisk together dressing, ricotta and eggs until smooth. Combine spaghetti and meat. Stir in sauce. Pour into greased 9-inch pie plate; sprinkle with cheese. Bake at 350°F for 35 minutes. Let cool 10–15 minutes before cutting.

Popcorn Candy

Popcorn Candy

8 cups popped corn
2 cups dry roasted peanuts (lightly salted)
1 lb. white almond bark
1 tsp. cinnamon (optional)

Combine popcorn & peanuts in a 4 qt. bowl. Melt the almond bark in a 1
qt. glass bowl in microwave on 50% power 3 ½ to 4 ½ min. or until
smooth, stirring often. (All of the bark must be melted.) Add cinnamon
if desired; pour over corn & peanut mixture, stirring gently for an
even coating. Spread mixture onto wax paper-lined baking sheet to
cool. When cooled break into pieces to serve. This candy can be stored
in a covered container or plastic bags for a long time. At holiday
time, sprinkle with colored sugar before it cools, red and green for
Christmas, pink and yellow for Easter, etc.

Pumpkin Cobbler

Pumpkin Cobbler

1 stick of butter
1 cup self-rising flour
1 cup sugar
1 cup milk
1 tsp vanilla
2 eggs
1 small can (5 oz) evaporated milk
1 large can (30 oz) pumpkin pie filling
vanilla ice cream or whipped cream, if desired

Preheat oven to 350. Cut the butter into 4 pieces and place the
pieces in a 9x13 glass baking dish. Place the dish in the
preheating oven to melt the butter. Meanwhile, in a medium bowl mix
together the flour, sugar, milk and vanilla. Remove the melted
butter from the oven and pour the flour mixture into the baking
dish. Do not stir. Set the mixture aside.

Break the eggs into a large mixing bowl and whisk them. Add the
evaporated milk and pumpkin pie filling. Stir to mix well. Slowly
pour or spoon the filling mixture onto the crust batter in the
baking dish. Do not stir. (The crust batter will rise to cover the
pumpkin as it bakes.)

Bake until the crust is a dark golden brown on top about 50 mins to
1 hour. Let the cobbler rest 20 mins or up to 1 hour before
serving. Serve topped with ice cream or whipped cream, if desired

Sweet and salty popcorn

Sweet and salty popcorn

1/3 cup popcorn kernels, popped

2 tablespoons butter

1 tablespoon confectioners' sugar

1 teaspoon salt

Place popcorn in a large bowl. Put the butter in a small microwave-safe cup;
microwave it on high in 15-second bursts until melted. Whisk in the
confectioners' sugar and salt with a fork. Drizzle half of the butter mixture
over the popcorn. Stir the popcorn; drizzle with the remaining half.

Cover the bowl with a dinner plate. Holding the plate and the bowl together with
both hands, shake the popcorn vigorously for several seconds to distribute the
ingredients. Serve or store the popcorn in an airtight container or resealable
plastic bag. It will stay fresh for up to three days.

Yield: Makes: 3 servings

Crock Pot Stew Recipe

Crock Pot Stew Recipe

1 1/2lbs. Chicken breast (with or without bone)
4 large potatoes
3 carrots
1 can Golden Mushroom Soup
1 can French Onion Soup
1 1/2 cups water or sherry
Pepper to taste


Cut chicken into bite-sized pieces and place in crock pot. Wash, peel, and cut potatoes into bite-sized pieces. Add to crock pot. Wash, peel, and cut carrots. Add to crock pot. Add both cans of soup and water or sherry. Add pepper to taste. Stir together. Cook in crock pot for 4-6 hours on high or 8-10 hours on low. Serve with cornbread, biscuits, or breadsticks for a complete meal! Serves 4-6 people.

Ranch Chicken Crescent Pizza

Ranch Chicken Crescent Pizza

1 roll Pillsbury Crescent Rolls or a Sheet
2 cups cooked chicken, chopped

enough ranch dressing to coat the chicken to your liking
2 cups mozzerella cheese, shredded
1/4 teaspoon garlic powder
italian herbs
dried parsley

1. Spray a small cookie sheet with nonstick spray. Spread the dough evenly across the pan and up the sides. Bake in a 375 degree oven for about 10-12 minutes or until dough is just barely cooked through.
2. In a small bowl, mix the chicken with the ranch dressing and the garlic powder until evenly coated. Evenly distribute the chicken over the crust.
3. Sprinkle cheese over the chicken. Top with a sprinkle of Italian herbs and dried parsley.
4. Place back in the oven for an additional 5-7 minutes, or until the cheese is bubbly.

Zoo Bars

Zoo Bars

1 box yellow cake mix
1/2 cup butter
1 egg
20 mini Reeses' cups-chopped
2 T cornstarch
1 jar of caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts
1 can of milk chocolate frosting
1/2 cup salted peanuts

Mix dry cake mix, butter, and egg. Beat smooth. Stir in Reeses'. Press into a Pam sprayed 13x9. Bake 350 for 20 minutes.

Meanwhile, in a saucepan-mix cornstarch, caramel topping, and peanut butter smooth. Cook on low until it comes to a boil-about 22-25 minutes. Cook at a boil while stirring for about 30 seconds. Remove from heat. Stir in 1/2 cup peanuts. Spread evenly on warm crust.

Bake 6 minutes. Cool completely. Frost. Sprinkle on remaining 1/2 cup peanuts. Refrigerate 1 hour before serving. Store in fridge.

Popcorn Candy

Popcorn Candy

8 cups popped corn
2 cups dry roasted peanuts (lightly salted)
1 lb. white almond bark
1 tsp. cinnamon (optional)

Combine popcorn & peanuts in a 4 qt. bowl. Melt the almond bark in a 1
qt. glass bowl in microwave on 50% power 3 ½ to 4 ½ min. or until
smooth, stirring often. (All of the bark must be melted.) Add cinnamon
if desired; pour over corn & peanut mixture, stirring gently for an
even coating. Spread mixture onto wax paper-lined baking sheet to
cool. When cooled break into pieces to serve. This candy can be stored
in a covered container or plastic bags for a long time. At holiday
time, sprinkle with colored sugar before it cools, red and green for
Christmas, pink and yellow for Easter, etc.

HALLOWEEN POPCORN TREATS

HALLOWEEN POPCORN TREATS

1/2 cup candy corn
Vegetable cooking spray
4 cups miniature marshmallows
8 cups air popped corn

Lightly coat 6 quart Dutch oven, spray a 13 x 19 baking pan with
vegetable spray. Slice each piece of candy corn in half lengthwise.
In Dutch oven over very low heat, melt marshmallows, stirring constantly.
Remove from heat. Add popcorn, stirring to coat evenly; stir in candy
corn. Using wax paper, press mixture evenly into pan, let cool about
1 hour. Cut into 24 squares.

Cream Cheese Pumpkin Muffins 1 package (8 ounces) cream cheese, softened 1 egg 1 tablespoon sugar MUFFIN: 2-1/4 cups all-purpose flour 3 teaspoons p

Cream Cheese Pumpkin Muffins

1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon sugar

MUFFIN:
2-1/4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
24 pecan halves, optional

Directions

For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.

Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.

Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen

Yam Bread

Yam Bread

6-8 servings
1 package Jiffy corn muffin mix
1 egg
2 tablespoons melted shortening
3/4 cup milk
1 can cut yams
1 cup sugar
1 stick butter
1 teaspoon vanilla extract

Mix yams, sugar and vanilla extract until smooth.
Blend muffin mix, milk, egg and shortening with the yam mixture until
smooth. Pour into a greased baking pan or muffin pan. Bake 15 to 20 minutes or until brown.

Banana Strawberry Boat

Banana Strawberry Boat

* 1 banana
* 2 tsp strawberry preserves
* 2 tsp whipped topping
* 1 tsp raisins

1. Peel the banana and cut it down the middle.
2. Place the banana in a boat shaped or oblong dish.
3. Top with the strawberry preserves.
4. Place the whipped topping over the strawberry preserves.
5. Finally, sprinkle the raisins over evenly.

Pumpkin Pie Salad

Pumpkin Pie Salad

1 can pumpkin pie filling
1 (10-1/2 ounce) bag mini marshmallows
1 cup walnuts, chopped
1 (12-ounce) container Cool Whip
1 small box vanilla pudding (add dry)
1 teaspoon cinnamon

In a bowl combine the Cool Whip and pie filling. Mix well. Add the
remaining ingredients. Mix well. Refrigerate before serving.

Peppermint Pattie Poke Cake

Peppermint Pattie Poke Cake

Cake:
1 package chocolate fudge cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 eggs

Filling:
1 box (4-serving size) white chocolate instant pudding mix
2 cups milk
1/2 teaspoon peppermint extract

Frosting:
1/4 teaspoon peppermint extract
1 tub (12-oz.) Betty Crocker Whipped milk chocolate frosting
3/4 cup coarsely chopped chocolate-covered peppermint patties (8
candies)

Heat the oven to 350°F. Grease bottom only of a 9x13-inch pan with
shortening or spray bottom with cooking spray.

In large bowl, beat cake mix, water, oil and eggs with electric mixer
on low speed 30 seconds. Beat on medium speed 2 minutes, scraping
bowl occasionally. Pour into pan.

Bake 32 to 37 minutes or until toothpick inserted in center comes out
clean. Cool 15 minutes. Poke top of warm cake every 1/2-inch with
handle of wooden spoon.

In medium bowl, beat pudding mix, milk and 1/2 teaspoon peppermint
extract with wire whisk about 2 minutes. Immediately pour pudding
evenly into holes in cake. Cover loosely and refrigerate about 2
hours or until chilled.

Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting
over top of cake. Sprinkle with peppermint patties. Store loosely
covered in refrigerator.

Yields: 15 servings

Note: To keep candies from sticking together, sprinkle 1 tablespoon
sugar over the cutting board. As you cut the candies, toss them with
the sugar.

Brown Sugar Pumpkin Pie with Caramel Whipped Cream

Brown Sugar Pumpkin Pie with Caramel Whipped Cream

1 refrigerated pie crust, softened as directed on box, (Pillsbury, etc)

Filling:

3 eggs

3/4 cup packed dark brown sugar

3/4 cup whipping cream

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground allspice

1 can pumpkin, 15 oz. (NOT pumpkin pie filling)

Topping:

1/2 cup whipped cream, whipped

1/4 cup caramel topping

Heat oven to 425. Prepare crust as directed on box for one crust filled pie. In large bowl, beat eggs lightly with wire whisk or hand beater. Beat in remaining filling ingredients until smooth. Cover edge of pie crust with 2 to 3 inch strips of foil to prevent excessive browning. Remove foil for last 15 minutes of baking. To prevent spilling filling, place pastry lined pie plate on oven rack. Pour filling into pie plate. Bake pie 15 minutes. Reduce oven temperature to 350. Bake about 45 minutes more or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate until chilled, about 4 hours. Serve pie topped with whipped cream and drizzled with caramel topping. Serves 8

Mexican Chicken Soup

Mexican Chicken Soup

1-1/2 lbs boneless skinless chicken breasts, cubed
2 tsp oil
1/2 cup water
1 envelope taco seasoning
1 can 32 oz V8 juice
16 oz salsa
15 oz can black beans, rinsed/ drained
10 oz pkg frozen corn
6 tbs cheddar cheese
6 tsp sour cream
2 tbsp fresh minced cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water
and
taco seasoning; simmer until chicken is well coated. Transer for a 5-qt
slow
cooker. Stir in V8, salsa, beans and corn. Cover and cook on low 3-4
hours.
Serve with cheese, sour cream and salsa.
Makes about 6 servings.

Peppermint Puffs

Peppermint Puffs

1 cup firmly packed light brown sugar

3/4 cup Butter Flavor Crisco Stick

2 TBSP milk

1 TBSP vanilla

1 egg

1-3/4 cups all-purpose flour

1 tsp. salt

3/4 tsp. baking soda

2/3 cup crushed peppermint candy (like Starlite mints....about 25 candies)

1. Preheat oven to 375. Place sheets of foil on countertop for cooling cookies.

2. Combine brown sugar, shortening, milk and vanilla. Beat at medium speed until well blended. Beat in egg.

3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in crushed candy.

4. Shape dough into 1-inch balls. Place 2" apart on un-greased (or parchment paper lined) baking sheets.

5. Bake....1 sheet at a time at 375 for 8-10 minutes for chewy (11-13 minutes for crisp). DO NOT OVER BAKE.

Cool for 2 minutes on baking sheet.

6. Remove to foil and cool completely

Makes 3 dozen cookies.

Pretzel Goodies

Pretzel Goodies

1 pound white chocolate
1 cup small pretzels, broken into small pieces
1 cup pecans, chopped

Melt the chocolate. Stir pretzels and pecans into chocolate and drop
by teaspoon onto wax paper.

Drunk Boo Berry Jello

Drunk Boo Berry Jello

Ingredients:
1 8-serving box of Berry Blue Jello
4 packets Knox unflavored gelatin
5 cups boiling water
2 cups vodka

Method:
Mix the jello and unflavored gelatin with the boiling water and dissolve. Then add the two cups vodka and pour into your favorite mold. You can also chill in a flat pan and cut out in shapes using a cookie cutter.

Pumpkin Preserver

Pumpkin Preserver

An easy pumpkin (Jack-o-Lantern) preserver is to spray your pumpkin with WD-40. IMPORTANT: Let it set for at least 24 hours before adding your candle!

This will keep the pumpkin from rotting/molding, etc. for about 3 weeks or so.

Crispy Fudge Treats

Crispy Fudge Treats

6 c. crisp rice cereal (like Rice Krispies)
3/4 c. powdered sugar
1 3/4 c. semisweet chocolate chips
1/2 c. corn syrup
1/3 c. butter or margarine
2 t. vanilla extract


Combine the cereal and sugar in a large bowl; set aside.

Place chocolate chips, corn syrup and butter in a 1-quart microwave-safe dish.
Microwave, uncovered, on HIGH for about 1 minute; stir gently until smooth.
Stir in vanilla.

Pour over cereal mixture and mix well. Spoon into a greased 13x9x2-inch baking
pan.

Refrigerate for 30 minutes; then cut into squares. Store in refrigerator.

Makes 3 dozen.

Mad Mix For Halloween

Mad Mix For Halloween
10 cups popped popcorn
1 bag plain M & M's
1 jar peanuts
1 cup raisins

Mix everything up into a bowl and enjoy

Chewy Caramel Candy Popcorn Squares

Chewy Caramel Candy Popcorn Squares


8 cups popped popcorn*
2 cups honey graham cereal
1 cup red and green candy coated chocolate pieces
1 cup pretzel sticks, broken in half
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup light corn syrup
2 tablespoons all-purpose flour

Combine popcorn, cereal, candy and pretzels in very large bowl; set aside.

Melt butter in 2-quart saucepan over medium heat. Stir in all remaining ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 4 minutes). Boil 1 minute.
Pour caramel mixture over popcorn mixture; toss to coat well. Press firmly into buttered 13x9-inch pan. Cool completely; cut into bars.

Makes 36 bars.

*Substitute 1 (3 to 3.5-ounce) package microwave popcorn, popped.

Microwave Directions: To prepare caramel mixture, melt butter in microwave-safe bowl on HIGH about 1 minute. Stir in brown sugar, corn syrup and flour. Continue cooking on HIGH, stirring once, until mixture comes to a boil (1 to 2 minutes). Continue as directed above.

CRAFT:Twinkle (Craft)

Twinkle (Craft)

Christmas tree lights
4 to 6 foot grapevine or willow branches
Wire
White spray paint
Ribbons or bows

Christmas tree lights reflect the sparkle in punch. To make a punch bowl wreath, twist 4 to 6 foot grapevines or willow branches together, forming a circle large enough to fit around your punch bowl. With wire, tie vines together loosely at four evenly spaced intervals. Let stand several weeks until dry. Remove wire; Spray with white paint. Weave small clear Christmas tree lights through branches.

Pumpkin Pie Spice

Pumpkin Pie Spice

1 T. ground cinnamon
2 t. ground ginger
1/2 t. ground nutmeg
2 T. sugar (for a sweetened version)

Mix all ingredients and store in a cool dry place.

Chocolate River Bars

Chocolate River Bars

1 stick butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp almond extract
1-1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

Mix butter, brown sugar, and granulated sugar; beat until fluffy. Add egg and almond extract and beat well. In a separate bowl, stir together flour, soda, and salt. Mix into butter mixture, beating well.

Spread batter into greased 13x9x2-inch baking pan. Sprinkle chocolate chips evenly over top of batter. Place in oven at 350 degrees for 2 minutes, just until chocolate softens.

With a table knife, swirl the melted chocolate pieces into the batter. Return the pan to the oven and bake 12 to 15 minutes, or until golden. Cool.

Cut into 32 bars.

Peach-Blueberry Cobbler Cake

Peach-Blueberry Cobbler Cake

2 cups flour

1/2 cup sugar, plus extra for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

6 Tablespoons cold butter, cut into 24 pieces

1 1/4 cup buttermilk

2 peaches, diced

3/4 cup fresh blueberries

Preheat oven to 400 degrees F. Grease a 9-inch glass

Or ceramic pie plate. Whisk flour, 1/2 cup sugar, baking

Powder, baking soda and salt together in a medium

Bowl. Add butter and rub together quickly with fingertips

Until small, pea-size pieces form. Pour in buttermilk and

Stir until it just comes together to form a batter. Fold in

Peaches and blueberries. Scrape batter into prepared

Pie plate and smooth top into an even layer using a

Rubber spatula. Sprinkle top with extra sugar. Bake

For 35 to 37 minutes. Remove and cool on a wire rack.

Honey Popcorn

Honey Popcorn

1/2 c Honey
1/2 c Margarine
6 c Popped popcorn (or more)
1 c Shelled peanuts

Heat honey and margarine in a saucepan until well blended. Cool.
Combine popcorn and peanuts in a large bowl. Pour honey mix over
popcorn, stirring as you pour. When popcorn and peanuts are well
coated, spread in a pan in a single layer. Bake at 350 degrees for 5
to 10 minutes or until crisp but not brown, stirring several times.

The difference between crisp (not brown) and burnt can be a matter of
minutes. Keep in an air tight container.

A Texas Breakfast Casserole

A Texas Breakfast Casserole

1 can Crescent rolls
1 lb Sausage; cooked and drained
Fresh mushrooms; sliced
3/4 lb Monterey jack cheese; grated
6 Eggs; beaten
1 can Cream of onion soup

Line a 13x9 inch Pyrex dish with rolls, sealing perforations.
Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.

Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Barbecue Stuffed French Bread

Barbecue Stuffed French Bread

1 1/2 lb. ground beef
1 1/2 c. barbecue sauce
shredded cheddar cheese
1 loaf firm French bread

Brown ground beef; drain. Cut off the top of the french bread and pull out inside of loaf, making a shell. Stir barbecue sauce and bread crumbs into ground beef. Pour this mixture into loaf shell and spread evenly. Cover with cheddar cheese and put top of loaf back on. Wrap in foil and bake at 350 degrees for 20 minutes. Slice for individual
servings.

KIX cereal PEANUT BUTTER BALLS

KIX cereal PEANUT BUTTER BALLS

1 (18 oz.) jar crunchy peanut butter
2 sticks margarine
1 box powdered sugar
Dash of vanilla
2 c. KIX cereal
1 (12 oz.) bag chocolate chips

Melt margarine. Blend all ingredients together and make into balls.
Freeze about 1 hour. Melt chocolate and dip balls. Place on tray and refreeze.

EASY DOES IT DONUTS

These are fun to make with kids of all ages

EASY DOES IT DONUTS

2 eggs

2 (13 oz.) pkgs. apple cinnamon or blueberry muffin mix

2/3 c. all purpose flour

Cooking oil or shortening for deep fat frying

Powdered sugar, granulated sugar or cinnamon sugar (see below)

In medium mixing bowl beat eggs; set aside. Drain both cans of apples or blueberries

from muffin mixes; add to beaten eggs. Stir in flour and dry muffin mixes. On well

floured pastry sheet roll out dough to 1/2" thickness. Cut out donuts with a floured

2 1/2" diameter donut cutter, pressing straight down.

Meanwhile, in a large saucepan or deep fat fryer heat cooking oil to 375 degrees.

Fry the donuts and holes, a few at a time, for 1 to 1 1/2 minutes or until golden

brown, turning several times. Drain on paper toweling. If desired, sprinkle powdered

sugar over tops of rolls in granulated sugar or cinnamon sugar. Makes 16 donuts.

CINNAMON SUGAR:

1/2 c. packed brown sugar

1 1/4 tsp. ground cinnamon

Combine.

Today

ok I am working and between calls I am trying to figure out what to cook for Sunday dinner,it is so hot almost to hot to cook,but I have not seen the kids for a couple weeks,so looking through recipes.Hope this rain stop s by Friday ,,have stock car races to go to Sat nite,I hope Mark has his car fixed before Sat,I will talk to him tomorrow to see how the car is going,,got a call,,,,,,,,,,,,,,,,,,,,,,,,,,,
Ok,,,I will post the recipes as soon as I decide WHAT I am cooking

Nutella Crescent Pastries

Nutella Crescent Pastries

2 packages refrigerated crescent rolls
1 jar Nutella

Separate triangles. Spread each triangle with a scant tablespoon of Nutella. Bake according to package directions.

Snickerdoodle Coffee Cake

Snickerdoodle Coffee Cake

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup milk
1/4 cup melted butter
1 egg

Preheat oven to 400 degrees F. Grease and flour an 8- or 9-inch square pan. Mix together the flour, sugar, baking powder, salt, cinnamon, milk, butter and egg. Pour into prepared pan. Sprinkle top heavily with sugar to form a crusty top. Bake for 25 minutes. Best when served warm.

Cheaters Chicken Caccitore

Cheaters Chicken Caccitore

6 skinless boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell peppers, seeded and cubed
8 ounces fresh mushrooms,sliced
1 onion finely diced
2 tablespoons minced garlic

Put the chicken in the slow cooker.

Top with the spaghetti sauce, green peppers,mushrooms, onion and garlic.
Cook on low for 7 to 9 hours.

Coconut Raspberry Bars

Coconut Raspberry Bars

3/4 cup butter, softened
1 cup sugar
1 egg
1/2 tsp vanilla
2 cups flour
1/4 tsp baking powder
2 cups flaked coconut, divided
1/2 cup chopped walnuts
1 jar (12 oz.) raspberry preserves
1 cup vanilla or white chips

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder. Gradually add to the creamed mixture. Mix well. Stir in 1 1/4 cups coconut and the walnuts. Press three-fourths of the dough into a greased 13 x 9 inch baking pan. Spread with the preserves. Sprinkle with the chips and the remaining coconut. Crumble the remaining dough over the top. Press lightly. Bake at 350 F for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Makes 3 dozen

Gooey Butterfinger Cake

Gooey Butterfinger Cake

1 (3.4 ounce) package chocolate instant pudding and pie filling mix
1 (15 ounce) package cream-filled snack cakes (such as Twinkies)
6 (2.1 ounce) Butterfinger Candy Bars, finely chopped
1 (8 ounce) container frozen whipped topping, thawed

Prepare pudding mix according to package directions. Cut or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9-inch baking pan. Spread pudding over cake pieces; top with half of chopped Butterfingers. Cover with whipped topping and remaining chopped Butterfinger. Refrigerate for 3 to 4 hours before serving.

Makes 16 servings

Vanilla Orange Freeze

Vanilla Orange Freeze

2 pints vanilla ice cream
1 12-ounce can frozen orange juice concentrate
1/3 cup cold water

Coat an 8 x 8 inch pan with cooking spray. Line it with parchment paper by cutting 2 strips and overlapping them inside the pan (make them long enough to hang over the edges of the pan by 2 to 3 inches. Chill in freezer for 10 minutes. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Transfer to the chilled pan and spread to smooth the surface. Freeze for 30 minutes. Whisk together 3/4 cup of the orange juice concentrate and the cold water. Pour over the ice cream. Freeze for 2 hours or overnight if overnight, wrap in plastic to prevent freezer burn. Lift the ice cream out of the pan by pulling up the ends of the paper. Use a hot chef's knife to cut the dessert into 8 rectangles. Serves 8.

Potato Salad Deviled Eggs

Potato Salad Deviled Eggs
8 eggs
1 large potato, coarsely chopped
2 teaspoons pickle relish
2 teaspoons mustard
4 teaspoons creamy salad dressing (such as Miracle Whip®)
salt to taste
ground black pepper to taste
paprika for garnish

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks. While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10-15 minutes. Drain the potato, and let cool. In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes

Fudgy Oatmeal Butterscotch Cookies

Fudgy Oatmeal Butterscotch Cookies

1 devil's food cake mix
1 1/2 cups quick cooking or old fashioned oats, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon oil
1 teaspoon vanilla extract
1 1/4 cups mini-chocolate chips
1 cup peanut butter chips

Preheat oven to 350 degrees F.

In a large bowl combine all ingredients except chocolate and peanut butter chips; mix thoroughly. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart.

Bake 10 to 12 minutes. Cool 1 minute on cookie sheet, remove to rack and cool completely. Store in airtight container.

Makes 3 dozen cookies

Chocolate Covered Blueberries

Chocolate Covered Blueberries
1 cup semi sweet chocolate chips
1 tablespoon shortening
2 cups fresh blueberries, rinsed and dried

Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted. Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.

Pork Chops Deluxe

Pork Chops Deluxe

6 (4 ounce) boneless pork chops, trimmed
2 tablespoons water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can condensed golden mushroom soup
1/3 cup chopped onion
2 teaspoons Dijon mustard
1 pound fresh mushrooms, sliced
1/4 teaspoon salt
3 cups hot cooked rice
2 tablespoons minced fresh parsley

Coat a skillet with nonstick cooking spray/ brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside.

Add juice, soup, onion, mustard, mushrooms and salt, if desired, to skillet; mix well. Return chops to skillet. Cover and simmer for 30 minutes or until pork is tender.

Stir in tomatoes; heat through. Combine rice and parsley.

Serve the pork chops and sauce over rice.

Cherry Cheesecake Turnovers

Cherry Cheesecake Turnovers

1 sheet frozen puff pastry from a 17.3 oz. pkg. thawed
1/2 cup cream cheese, softened, about 4 oz
3 T. sugar
1/2 cup cherry pie filling
1 egg, lightly beaten with 1 T. water

Heat oven to 425. Roll out pastry sheet into a 12 inch square on lightly floured surface. Cut into 4 squares. In small bowl, mix cream cheese and sugar. Blend together with spatula. Put 1 1/2 T. of the cream cheese mixture in the center of each square. Top with 2 T. pie filling. Brush edge of each square with water. Fold each square in half to form a triangle. Press edges together firmly and then fold them to seal securely. Place turnovers on greased baking sheet. With sharp knife, cut 3 small slits in top of each turnover and brush with egg. Bake until puffed and golden, 12 to 15 minutes. Cool on pan at least 5 minutes before serving. makes 4 servings
You may use blueberry pie filling instead of cherry for blueberry turnovers.

Blue Ambrosia

Blue Ambrosia

1 c Blueberries
1 c Sour cream
1 c Crushed or chunk pineapple
1 c Small green seedless grapes, halved
2 c Diced marshmallows
2 tb Sugar
1/2 c Shredded coconut

Drain pineapple, then combine with rest of ingredients in a bowl. Chill at least one hour. Add coconut just before serving.

Makes 6 servings

Easy Does It

Easy Does It

6 Chicken breasts
1 can Whole cranberry sauce
1 Bottle Heinz cocktail sauce
1 pk Lipton's onion soup mix

Put the chicken in a casserole dish. Mix Cranberry sauce, cocktail sauce and onion soup mix Pour over chicken Bake covered for about an hour

Campfire Marshmallow Bananas

Campfire Marshmallow Bananas

4 ripe bananas, unpeeled
1 Tbs. plus 1 tsp. mini marshmallows
aluminum foil

With the peel on, cut each banana down the middle. Stuff with
marshmallows. Wrap tightly in aluminum foil and place on hot coals for
5 - 7 minutes, or until marshmallows completely melt, turning
frequently.

Mexican S'mores

Mexican S'mores

10 inch flour tortilas
Mini marshmallows (about 2 Tablespoons for each one)
Mini Chocolate Chips (about 1 1/2 Tablespoons for each one)
Peanut Butter
Aluminum foil
Spread each tortilla with peanut butter. Sprinkle a line of marshmallows follows by a line of chocolate chips. Fold over sides and crimp to seal. Roll up tightly and wrap in aluminum foil. To heat, bake in a 350 oven for about ten minutes or place over hot coals or at edge of fire until heated through and marshmallows are melted. Allow to sit for a few minutes to cool before eating.

Texas Coleslaw

Texas Coleslaw

1	bag (16 ounces) coleslaw mix
1/2	cup chopped fresh cilantro
2	cans (11 ounces each) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1/4	cup vegetable oil
3	tablespoons lime or lemon juice
3/4	teaspoon ground cumin
1/2	teaspoon salt

	Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
	Cover and refrigerate 1 to 2 hours to blend flavors.

Corn Bread Cabbage Casserole

Corn Bread Cabbage Casserole

5 cups coarsely chopped cabbage
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 1/4 cups milk
1/2 cup chopped yellow sweet pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
4 cups prepared crumbled corn bread

In a medium saucepan cook cabbage, covered, in a small amount of boiling, lightly salted water for 5 minutes. Drain and set aside.

In the same pan melt margarine or butter. Stir in flour, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in sweet pepper, cheese, and onion. Stir until cheese is melted. Remove from heat.

Place 3 cups of the corn bread in a 2-quart casserole. Top with cabbage, sauce, and remaining corn bread. Bake, uncovered, in a 375º oven 30 to 35 minutes or until heated through.

Serves 8.

Blue Ribbon Strawberry Cake

Blue Ribbon Strawberry Cake

1 (18.25-ounce) package yellow cake mix
1 quart strawberries, hulled and sliced
1/2 cup granulated sugar
1 (16-ounce) container frozen whipped dessert topping, thawed
1 (14-ounce) can sweetened condensed milk

Bake cake according to package directions. Punch holes in cake with a fork or skewer. Combine berries and sugar in a small bowl. Sprinkle evenly over warm cake. Cool completely on a wire rack.
Meanwhile beat dessert topping and condensed milk in a medium bowl. Spread on top of strawberries. Chill for at least 2 hours before serving.

Sweet Blueberry Drop Biscuits

Sweet Blueberry Drop Biscuits

Makes 12 biscuits.

Nonstick cooking spray

2 cups self-rising flour

1/3 cup sugar

1/4 cup chilled shortening

2/3 to 3/4 cup buttermilk or milk

1 cup fresh or frozen blue-berries, thawed and drained

1. Heat oven to 500 degrees. Spray baking sheet with nonstick cooking spray.

2. Combine flour and sugar in bowl. Cut in shortening until lumps are the

size of peas. Blend in just enough buttermilk with a fork until dough leaves

sides of bowl. Gently stir in blueberries.

3. Drop dough by rounded tablespoonfuls onto baking sheet 1 to 2 inches

apart. Bake 8 to 10 minutes or until golden brown. Serve with butter.

Almond Chocolate Spread

Almond Chocolate Spread

1/4 cup (60 ml) ricotta cheese
4 tsp (20 ml) cocoa powder
2 tsp (10 ml) sugar, or more to taste
1/4 tsp (1 ml) almond extract

Combine all ingredients and mix until smooth. Spread on bread, toast, rolls, or
muffins. Makes about 1/4 cup

Sinful Strawberry Cake

Sinful Strawberry Cake

1 box of strawberry cake mix and ingredients to make cake as directed
1 box instant vanilla pudding
1 cup milk
8 oz. cream cheese
Cool Whip
container of strawberry glaze
About half a quart of fresh, ripe strawberries

Make a strawberry cake mix according to box.
Bake in a 9X13 pan and cool.

Mix together:
1- 8 oz cream cheese (softened )
1 box instant vanilla pudding
1 cup milk
1/2 of a big Cool Whip

Beat till creamy. Spread over cooled cake.
Over the above layer, spread a bag or container of strawberry glaze.
Slice fresh strawberries on top of glaze.Top with remaining Cool whip. Garnish with strawberries on top.
Chill.

This must be kept in the refrigerator and is better the second day.

Blueberry Swizzle Cake

Blueberry Swizzle Cake

1 cup light brown sugar
1 cup flour
1 1/2 tablespoon cinnamon
1 teaspoon salt
1/2 cup butter
1/2 cup chopped pecans
1 package white cake mix (1 lb. 2 ozs.)
1 1/2 cup blueberries

Mix well sugar, flour, cinnamon, salt, and butter. Add pecans and
blend thoroughly.
Prepare cake mix per instructions. Sprinkle 1/2 sugar mixture over
bottom of greased 13x9 baking pan. Spread cake batter evenly over
sugar mixture. Sprinkle blueberries and rest of sugar mix over cake
batter. Use knife to fold blueberries and sugar mix into cake batter
for a ripple effect. Bake at 350 for about 40 minutes or until
toothpick comes out clean. Let cool. Cut into squares.

Sofrito

Sofrito

1 T. olive oil
1 onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 jalapeno pepper, seeded and minced
3 cloves garlic, minced

Add the olive oil to sauté pan an place over medium heat. When hot, add onion and cook 4 to 6 minutes or until onion turns clear. Add peppers and garlic. Cook for another 4 to 6 minutes or until soft. This aromatic is used for soup, sauces, rubs for meats and poultry and also for frying rice.

Strawberry Creme Twinkies

Strawberry Creme Twinkies

1 box Twinkies, split lengthwise
1 large box instant Jell-O vanilla pudding
2 1/2 cups milk
1 large box frozen sweetened strawberries, thawed
1 (12-oz.) container Cool Whip, thawed

Layer Twinkies, cut side up, in 9x13-inch pan. Spoon strawberries
evenly over top of Twinkies. Mix milk with vanilla pudding until it
starts to thicken. Spread over strawberries. Frost with Cool Whip.

Cover and chill at least 1 hour

Alarm Bell Peppers

Alarm Bell Peppers

6 lg. bell pepper
1 lb. hamburger
1/2 lb. sausage
1 cup chopped onions
1 cup cooked rice
3 cups tomato sauce
2 cups shredded mozzarella cheese
1 t. pepper

Cut off top of Pepper and clean out membrane, removing all seeds. Rinse peppers thoroughly. Cook rice as pkg. directs and set aside. Cook hamburger, onions and sausage until brown. Stir occasionally. Stir in rice. Add black pepper and 2 cups of tomato sauce. Stuff each pepper with mixture. Put upright in baking dish. Pour remaining 2 cups tomato sauce over peppers and sprinkle cheese on top. Cover and cook for 30 minutes at 350.

Peanut Butter Fluff

Peanut Butter Fluff

Base

2 cups graham cracker crumbs
1 cup peanut butter
1 cup powdered sugar

Mix well together; press mixture in bottom of 9 x 13 pan.

Filling

Prepare 1 large or 2 small boxes of vanilla instant pudding as directed on box. Pour over crust.

Cover with Cool Whip. Refrigerate until ready to serve.

Cherry Mallow Dessert

Cherry Mallow Dessert

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 can (21 ounces) cherry pie filling
3 cups miniature marshmallows
1 cup heavy whipping cream, whipped

Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely.
Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours. Yield: 9 servings.

Baked Maple French Toast

Baked Maple French Toast

Serves 4

8 slices white bread
3 Tablespoons butter - melted
1/2 cup pure maple syrup
1/2 cup milk
2 large eggs - separated
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
powdered sugar for dusting
Preheat oven to 325 degrees.

Cut each bread slice in half diagonally. Brush each piece (both sides) with butter. Place on a cookie sheet and bake 10 minutes. Remove bread from oven.
Increase oven temperature to 350 degrees. Arrange bread pieces side-by-side in a lightly greased 9x9 inch baking dish. In a medium bowl, combine the egg yolks, maple syrup, vanilla, cinnamon, nutmeg and salt. Mix well. In a seperate metal or glass bowl, beat the egg whites until soft peaks form. Fold yolk mixture into the egg whites. Pour combined mixture over the pieces of bread in the baking pan. Bake about 25 minutes until golden brown. To serve, sprinkle with powdered sugar and serve with butter and syrup.

Blackberry Dumplings

Blackberry Dumplings

1 quart blackberry, rinsed
1 cup water
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract

Dumplings
1 1/2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup milk

Mix berries, water, 1 cup sugar, 1/4 t salt and lemon in large, wide saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. For dumplings: Combine flour, 1 T sugar, baking powder, 1/4 t salt, nutmeg and milk. Stir until mixed. Drop by TBS into berry mixture. Cover tightly and simmer 15 minutes. Serve in bowls with a dollop of whipped cream.

Caramel Popcorn Bars

Caramel Popcorn Bars

Wrap these bars individually in plastic wrap, and pack them to take to a sporting event. You?ll be ready when the munchies hit!


1 bag (3.5 oz) microwave popcorn (any variety), popped
1 cup coarsely crushed peanut brittle (6 oz)
1 bag (14 oz) caramels
1 tablespoon water
1/4 teaspoon vanilla

Butter bottom and sides of 13x9-inch pan. Remove and discard unpopped kernels from popped popcorn.

In large bowl, mix popcorn and peanut brittle. In 4-cup microwavable measuring cup, microwave caramels and water uncovered on High 2 to 4 minutes, stirring every minute, until smooth. Stir in vanilla.

Pour over popcorn mixture; toss until evenly coated. Press in pan with buttered hands. Let stand about 30 minutes or until set. For 24 bars, cut into 6 rows by 4 rows with wet knife.

STRAWBERRY FILL - UPS

STRAWBERRY FILL - UPS
1 can refrigerator biscuits
1/3 c. strawberry preserves
1 egg, well beaten
2 tbsp. milk
2 tbsp. sugar
Preheat oven to 400 degrees. Arrange biscuits in a round cake pan. With thumb, make
a hallow space in the center of each biscuit. Fill the hallow with strawberry preserves.
Mix egg, milk, and sugar together; brush over top of biscuits. Bake 15 minutes or
until biscuits are brown. Serve warm.

Banana in a Blanket

Banana in a Blanket

1 flour tortilla
Peanut butter
Mini M&M's®
Banana

Heat tortilla in microwave on a paper towel for about 15 seconds.
Spread tortilla with peanut butter. Sprinkle M&M's® on peanut
butter. Lay peeled banana on the edge of tortilla. Roll tortilla
around banana.

Musketeers Fried Pies

Musketeers Fried Pies

1 Can refrigerated biscuit dough (10 biscuits)

1 Large Three Musketeers bar, cut into 10 wedges

oil (for deep frying)

powdered sugar (optional garnish)

Roll each biscuit out flat.

Lay one candy bar wedge in middle of each biscuit and fold over.
Crimp edges together.
Deep fry until golden brown.
If desired, roll in powdered sugar

Caramel Graham Crackers

Caramel Graham Crackers

24 Graham Crakers
1 cup chopped pecans
1 cup brown sugar
1/2 cup butter
1/2 cup margarine

Line a baking sheet with foil. Cover with a layer of graham crackers. Mix butter, margarine and sugar in saucepan. Bring to a boil and cook for 2 minutes. Pour over crackers, sprinkle nuts on top and bake at 350 degrees for 12 minutes. Cool and cut apart into squares

BANANA SCOTCH CUPCAKES

BANANA SCOTCH CUPCAKES
1 pkg. banana cake mix, without pudding
1 pkg. butterscotch instant pudding mix (3 1/2 oz.)
1 c. water
1/3 c. vegetable oil
4 eggs
1/2 c. butterscotch pieces
Milk chocolate ready to spread frosting with 1 1/2 tsp. brandy extract
Preheat oven to 350 degrees. Combine cake mix, pudding mix, water, oil and eggs.
Beat with electric mixer at low speed until blended. Beat at medium speed 2 minutes,
scraping down side of bowl often. Stir in butterscotch pieces.
Place paper liners in 12 (2 1/2 inch) muffin pan cups. Divide about 1 3/4 cups batter
evenly among the 12 cups. Refrigerate unused batter, covered, while cupcakes are
baking.
Bake in preheated oven for 20 minutes or until done. Remove from pans; cool on wire
racks. Repeat twice, using remaining batter. Frost.

Strawberry Squares

Strawberry Squares

1 cup flour
1/2 cup crushed pecans or walnuts
1/4 cup packed brown sugar
1/2 cup butter or margarine softened
1 1/2 cup whipping cream
2 cup sliced fresh strawberries
1 cup sugar
2 tbsp. lemon juice

For crust, in a bowl combine flour, nuts and brown sugar. Add melted butter. Toss to combine. Spread in a shallow baking pan. Bake at 350 for 20 minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture in a 9x13 pan. Set aside. In a mixing bowl beat 1/2 C. of the whipping cream until soft peaks form. Add the strawberries, sugar and lemon juice. Beat mixture well. In another bowl, beat the remaining 1 C. whipping cream until stiff peaks form. Fold into the strawberry mixture. Transfer to prepared pan. Top with remaining crust mixture. Cover and freeze for at least 6 hours. Let stand at room temperature for 15 minutes before serving.

Coffee Mug Chocolate Cake

Coffee Mug Chocolate Cake
Personal size cake in only 5 minutes.
Servings: 1
Time: 1 minute Minutes Preparation Time
3 minutes Minutes Cooking Time
Ingredients:
* 4 Tbsp. flour
* 4 Tbsp. sugar
* 2 Tbsp. cocoa
* 1 egg
* 3 Tbsp. milk
* 2 Tbsp. oil
* dash vanilla
Directions:
Mix dry ingredients in microwave proof coffee mug. Add egg and mix well, add milk, vanilla, and oil, mix well. Bake in 1000 watt microwave oven 3 minutes. Will rise over the top, but don't worry. Let cool a couple of minutes and tip out on a plate or sit down with a cup of coffee and "have your cake and eat it too". Would serve two if you feel like sharing.

Strawberry Fields No-Bake Cheesecake

Strawberry Fields No-Bake Cheesecake

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
3/4 cup sugar
2 tablespoons sugar
4 (8 ounce) packages neufchatel cheese
1/2 cup strawberry preserves
2 cups fresh strawberries, chopped
1 (8 ounce) container Cool Whip Lite, thawed

In a medium bowl, mix together the graham cracker crumbs,melted butter, and 1/4
cup sugar; press into bottom of 13x9 pan. Refrigerate while preparing filling.
In a small bowl, stir together the 2 tablespoons sugar and fresh strawberries;
set aside.
Beat Neufchatel cheese and 3/4 cup sugar with electric mixer on medium speed for
3 minutes or until creamy.
Add the preserves; mix well.
Mash the strawberries in small bowl with a fork; stir into cheese mixture.
Stir in the Cool Whip.
Spoon over crust; spread evenly.
Cover with plastic wrap; refrigerate for at least 4 hours before serving.
Store leftovers in refrigerator.
SERVES 16

Chocolate Fantasy Bars

Chocolate Fantasy Bars

1 pkg. chocolate cake mix (2 layer)
1/3 C. vegetable oil
1 egg
1 C. chopped nuts
1 C. semi-sweet chocolate chips
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
Dash salt

Preheat oven to 350 degrees.

With mixer on medium speed, beat cake mix, oil and egg in large bowl
until crumbly. Stir in nuts. Set aside 1 c. of crumb mixture. Firmly
press remaining mixture on bottom of a greased 9x13 baking pan.

In small sauce pan, melt chips with condensed milk, vanilla and
salt. Pour evenly over prepared crust. Sprinkle with reserved crumb
mixture evenly over top.

Bake at 25-30 minutes or until edges are firm. Cool; cut into bars.
Drizzle with tube decorating icing if desired. Store loosely covered
at room temperature.

Creamy Ranch Pork Chops & Rice

Creamy Ranch Pork Chops & Rice

1 TBS vegetable oil

4 boneless pork chops, ¾" thick each

1 can (10¾ oz.) cream of mushroom soup

½ soup can milk

1 pkg. (1 oz.) ranch salad dressing mix

Paprika

*Ranch-Style Rice

Heat the oil in a skillet; add the chops and cook until browned. Add the soup, milk and ½ package salad dressing mix; heat to a boil. Cover and cook over low heat for ten minutes, or until done. Sprinkle with paprika. Serve with Ranch-Style Rice (see below).

Ranch-Style Rice: Add remaining salad dressing mix to water when making white rice from package directions.

Strawberry Cobbler

Strawberry Cobbler

1 cup flour
1 1/2 cups milk
1 stick real butter, no substitutions
1 cup sugar
2 pkg frozen strawberries (about 2 cups)

Melt butter in casserole dish. (I do mine in microwave) pour butter in
mixing bowl, add flour, sugar, and milk. Mix well. Pour into
casserole. Put strawberries on top. Bake 350 until well brown and
bubbly all over.

Pineapple Delight Salad

Pineapple Delight Salad

1 can Eagle brand sweetened condensed milk
1 (6 oz) can frozen lemonade (thawed)
1 (8 oz) Cool Whip
1 (15 oz)can crushed pineapple, well drained
2 cups mini marsmallows

Mix Eagle brand milk and lemonade together. Add the rest of the ingredients. Mix well and chill.

Marshmallow Delights

Marshmallow Delights


1 package (8 ounces) refrigerated crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter, melted

Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. Bake at 375° for 13 to 15 minutes. Serve warm. Yield: 8 servings.

Bootleg Cake

Bootleg Cake

1 box German chocolate cake mix with pudding
1 (8oz) pkg. softened cream cheese
4 eggs
1 box confectioners' sugar

1 stick melted margarine

Combine cake mix, 2 eggs and melted margarine. Mixture will be stiff; spread in a greased 9x13-inch pan. Mix cream cheese, sugar, and other 2 eggs. Pour on chocolate batter. Bake at 350 for 30 minutes or until golden brown. Cool; cut into squares.

DEEP SECRET CUPCAKES

DEEP SECRET CUPCAKES

1 pkg. chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 egg
3/4 c. mini chocolate chips
Dash of salt

Mix cake mix according to package instructions. Set aside.
Beat cream cheese and sugar. Add egg and salt. Stir in
chocolate chips. Fill cupcake paper 2/3 full with cake mix.
Drop 1 tablespoon chocolate chip mixture into each
batter-filled paper. Bake in preheated oven at 350 degrees
for 25 minutes.

Banana Butterscotch Drops

Banana Butterscotch Drops

3 ripe medium bananas, mashed
1 box yellow cake mix
2 cups old fashioned oats
1 cup butterscotch baking chips

Preheat oven to 350 degrees. Spray cookie sheets with nonfat cooking spray. With a mixer on medium speed, mix bananas for one minute. Add cake mix and continue mixing for 1 1/2 to 2 minutes or until all ingredients are blended. With a wooden spoon, stir in oats and butterscotch chips until well blended.

Drop by rounded teaspoonfuls of cookie dough onto prepared cookie sheets. Bake for 14 to 15 minutes or until bottoms are golden brown.

Makes 6 dozen

Sweet Trail Mix

Sweet Trail Mix

2 cups honey graham cereal
1 cup miniature marshmallows
1 cup peanuts
1/2 cup chocolate chips
1/2 cup raisins

Mix all ingredients together. Store covered

Cajun Candy

Cajun Candy

3 cups sugar
1 cup evaporated milk
1/2 cup white Karo syrup
2 cups broken pecans
4 tablespoons butter
1 teaspoon vanilla

Mix sugar, milk, syrup, and pecans in a heavy saucepan and cook until it
reaches the soft ball stage. Add the butter and vanilla and quickly drop
by spoonfuls onto wax paper. I do not advise making these on a humid
day. Preparation Time: 45 minutes Serves: 2 dozen

Nutella Stix and Stones

Nutella Stix and Stones

1 cup white chocolate chips

1 cup peanut butter chips

1 cup Nutella

1 cup hazelnuts, toasted and chopped (see note)

1 cup cocktail peanuts

2 cups chow mein noodles

1/2 cup dried cranberries OR raisins

Line 2 cookie sheets with foil. Melt the white chocolate chips and peanut

butter chips in a microwave for 2 minutes at 50 percent power or over a

double boiler.

Add the Nutella and stir until smooth. Gently fold in nuts,

noodles and cranberries until well combined. Drop by heaping tablespoons onto

prepared sheet and allow to sit for 30 minutes or more. Store in an air-tight

container.

Makes 36 pieces.

Upside Down Chocolate Pudding Cake

Upside Down Chocolate Pudding Cake

1 cup Bisquick
1 cup sugar
1/3 c. and 3 Tablespoons unsweetened cocoa 1/2 cup milk
1 tsp. Vanilla
1 2/3 c. hot tap water

Mix Bisquick, 1/2 c. sugar, 3 T. unsweetened cocoa, milk and vanilla.
Spoon batter evenly into greased slow cooker. Mix remaining sugar,
cocoa, and hot tap water. Pour over batter in slow cooker. Cook on High
2-21/2 hours or until batter no longer looks shiny on top. DO NOT
OVERCOOK!

Angel Food Delight

Angel Food Delight

This tastes best when made 24 hours in advance to allow ingredients to soak into the angel food cake.

2 angel food cakes (in loaves)
2 (15 ounce) cans crushed pineapple (undrained)
2 (8 ounce) containers Cool Whip, thawed
1 bag flaked coconut
1 large jar maraschino cherries, drained and halved

Break 1 loaf of angel food cake into bite-size pieces and place in 13 x 9 x 2-inch pan. Top with 1 can pineapple and half of the cherries. Spread 1 container of Cool Whip over entire pan and top with coconut (as much as desired). Repeat layering with remaining ingredients. Cover and refrigerate overnight

PEANUT CRUNCHIES

PEANUT CRUNCHIES

1 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 cups flour
½ teaspoon cinnamon
1/4 teaspoon salt
2 cups chopped peanuts
½ cup sugar and ½ teaspoon cinnamon, mixed

Mix butter, sugar, vanilla. Stir in flour, salt, cinnamon. Add peanuts.
Form into 4 dozen balls
and roll in cinnamon-sugar mixture. Place on ungreased sheets and flatten.
Bake at 350 degrees
for 10 minutes or until edges are golden brown

Chocolate Bombs

Chocolate Bombs
Makes 1 muffin pan

1 cup butter or margarine
3 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup all purpose flour
1/3 cup cocoa powder

Preheat oven to 350 degrees. Melt the butter in a saucepan at low temp.
In a bowl, mix the eggs, sugar and vanilla thoroughly. Sift the flour
and cocoa into the sugar mixture and the add the melted butter - mix
well. Pour the mixture into 12 - 1/2 cup non-stick muffin tins and bake
for 15 minutes or until the muffins are cooked in the middle (poke with
a toothpick and if comes out clean they are done). Cool them in the
tins.

Killer Triple Chip Brownies

Killer Triple Chip Brownies
Yield: 32 Servings
Butter; to grease the foil
16 tb Unsalted butter; softened
2 c Sugar
8 oz Bittersweet chocolate melted and slightly cooled
2 ts Vanilla extract
4 Eggs
1 c Unbleached all-purpose flour
1 t Salt
1 c Chopped walnuts
2 c Semisweet chocolate
2 c Milk chocolate
2 c Butterscotch bits
Instructions:
Preheat oven to 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with a
large piece of aluminum foil, smoothing it into the corners. Butter the foil. In
a large bowl, cream the butter with the sugar together until it is light in
color. Stir in the melted chocolate. Add the vanilla, then add the eggs, beating
until blended. In another bowl, combine the flour and salt. Add the walnuts and
all the bits, tossing to coat them with the flour. Scrape the flour, nuts and
bits into the bowl with the butter, and stir with a wooden spoon just until all
the ingredients are mixed. Do not over-beat. Scrape the batter into the prepared
pan, holding the foil so that it does not move.
Place the pan in the middle of the oven and bake until a toothpick inserted in
the center comes out almost clean, about 50 minutes. Remove the pan and let it
stand for an hour, then cover the pan with foil and place it in your freezer for
at least 1 1/2 hours or in your refrigerator overnight. Turn the cooled brownies
out onto a clean workspace, lift off the foil and cut into 32 squares. Store in
the refrigerator or the freezer in an airtight tin.

Texas Teriyaki Marinade

Texas Teriyaki Marinade
1 cup brown sugar, not packed
1 1/2 cups teriyaki sauce
1/4 cup worcestershire sauce
1/2 teaspoon liquid smoke flavoring
1/4 teaspoon meat tenderizer

In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.

Caramel Brownies

Caramel Brownies

7-oz. pkg. caramels
2/3 cup evaporated milk, divided
18 1/4 oz. box German Chocolate cake mix
2/3 cup butter
1 cup pecans, chopped
12 oz. pkg. chocolate chips

Combine the caramels and 1/3 cup evaporated milk in a microwave-safe bowl. Heat, stirring occasionally, until the caramels have melted. Combine the cake mix with the remaining 1/3 cup milk and butter. Press half of the cake in a greased and floured 9 x 9 inch pan. Bake at 350 F for 8 minutes. Remove from the oven. Scatter the chocolate chips over the crust. Then drizzle the melted caramels over the chips. Drop the remaining cake mixture by spoonfuls on top of the caramels. Continue to bake for an additional 18 minutes. Let cool before cutting.

Cool Whip Pound Cake

Cool Whip Pound Cake

18 oz. any flavor cake mix
2 cups Cool Whip
3 eggs
1 1/4 water

Blend all ingredients together on medium speed 5 minutes, scraping sides & bottom of bowl often. Pour into greased & floured 10" bundt or tube pan. Bake at 350º about 55 minutes or until tester comes out clean. Cool in pan 15 minutes & frost as you wish.

Pineapple Filled Croissant Cookies

Pineapple Filled Croissant Cookies

2 1/2 c flour
1 c margarine
2 egg yolks
1/4 c water
pineapple jam

Mix eggs & margarine together, add flour, will be like pie crust, mix with water. Make 24 balls. Pat down in circles, put 1/2 tsp pineapple jam on top. Fold cirles in half, pinch edges. Bake 350 20-25 min. Roll in confectioners sugar or frost

Goldfish Crunch

Goldfish Crunch

2 pkgs. salted goldfish
1 1/2 c. salted peanuts
1 1/2 c. seedless raisins
1 c. butter
1/2 c. sugar
1/2 c. light brown sugar
2 tbsp. light corn syrup
1 tsp. vanilla
2 tbsp. water

Lightly oil 3 large cookie sheets. Mix goldfish, raisins, and nuts in large baking pan and warm in 275 degree oven while making syrup. Melt butter in 2 or 3 quart saucepan. Add sugars, corn syrup and water. Boil until candy thermometer reaches 270 degrees (soft crack stage, separates into hard threads that are not brittle in cold water test). Remove from heat and stir in vanilla. Pour over warm goldfish mixture, tossing gently. Spread on cookie sheets and separate into bite size pieces. Cool and store in air tight container. Makes about 8 cups.

Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

1/2 cup butter, softened

3/4 cup sugar

1 egg

1/2 tsp coconut extract

1 cup plus 2 tbsp flour

1/2 tsp baking soda

1/2 tsp salt

1 cup (6 oz.) semisweet chocolate chips

1/2 cup flaked coconut

In a small bowl, cream the butter and sugar. Beat in the egg and coconut extract. Mix well. Combine the flour, baking soda, and salt. Add to the creamed mixture. Stir in the chocolate chips and the coconut. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 F for 11-13 minutes or until golden brown. Remove to wire racks to cool. Makes about 1 1/4 dozen cookies

Millionaire Pie

Millionaire Pie

1 cup sweetened, flaked coconut
1 cup crushed pineapple, well drained
1/2 cup chopped pecans
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
5 tablespoons lemon juice
1 cup frozen whipped topping
1 (6 oz.) prepared graham cracker pie crust

Instructions
COMBINE coconut, pineapple, pecans, sweetened condensed milk and lemon juice in large bowl; mix well. Fold in whipped topping. Pour into prepared crust. Cover and chill 3 hours or overnight.