Easter Egg Nests Cookies

Easter Egg Nests Cookies

1/4 cup sugar
1 egg
1 teaspoon vanilla extract
3 to 4 drops yellow food color
1/4 cup all-purpose flour
2 cups flaked coconut
36 jelly beans

Preheat the oven to 350 degrees F. Coat cookie sheets with nonstick cooking spray. In a medium bowl, beat the sugar, egg, vanilla, and food color until well blended. Beat in the flour until smooth. Fold in the coconut. Drop by heaping teaspoonfuls 2 inches apart onto the cookie sheets. Flour your thumb. Press an indentation into the center of each cookie to create a nest. Bake for 10 to 12 minutes, or until the edges are golden. Remove from the oven. Gently push 2 jelly beans into each nest. Let the nests cool slightly on the cookie sheets. Remove to wire racks to cool completely. Store in airtight containers. Yields about 18 small nests.

Frosted Chocolate Chips Brownies

Frosted Chocolate Chips Brownies

1/2 cup butter, softened

1 cup sugar

4 eggs

1 can (16 oz.) chocolate syrup

2 tsp vanilla

1 cup flour

1 cup (6 oz.) semisweet chocolate chips

1 cup nuts, chopped

Chocolate Sour Cream Frosting

1 cup (6 oz.) semisweet chocolate chips

1/4 cup butter, cubed

1/2 cup sour cream

2 1/4 cups confectioners' sugar

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the chocolate syrup and vanilla. Gradually add the flour. Stir in the chocolate chips and the nuts. Pour into a greased 13 x 9 inch baking pan. Bake at 350 F for 35-40 or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the Frosting: In a microwave, melt the chocolate chips and butter. Stir until smooth. Cool for 5 minutes. Whisk in the sour cream. Gradually stir in the confectioners' sugar until smoth. Frost the brownies. Cut into the bars. Store in the refrigerator. Makes 1 dozen

CHOCOLATE CHEESECAKE CUPCAKES

CHOCOLATE CHEESECAKE CUPCAKES

1 box Devil's food cake mix

1 (8 oz.) pkg. cream cheese

1 egg

3/4 c. sugar

3/4 c. chocolate chips

Cupcake liners and muffin pans

Preheat oven. Mix cake using package directions. Fill cupcake liners 2/3 full. Mix

cream cheese, egg, sugar and chocolate chips together. Drop about a teaspoon on top

of each cupcake. Bake cupcakes using package directions. Makes 2 dozen cupcakes

Microwave Scotch Crunchies

Microwave Scotch Crunchies

12 oz. bag of butterscotch chips
1 cup of creamy peanut butter
6 cups of corn flakes


1. Melt chips and peanut butter in microwave for 2 1/2 minutes. Stir,
and continue another 30 seconds in microwave. Stir again, until most of
the chips are creamy and smooth.
2. Add corn flakes to mixture, and gently stir in until most flakes are
evenly coated.
3. Drop by teaspoons-full onto waxed paper. Let set until hardened,
about half an hour, depending upon how cool your kitchen is.

Orange Crispy Cookies

1 of our favorites,enjoy
Orange Crispy Cookies

1 pkg. (18 1/4 oz.) white cake mix

1/2 cup butter, melted

1 egg, beaten

2 tsp grated orange peel

2 tsp orange extract

1 cup crisp rice cereal

1 cup chopped walnuts, optional

In a large bowl, combine the first five ingredients. Mix well. Stir in the cereal and the walnuts, if desired. Roll into 1-inch balls. Place 2 inches apart onto ungreased baking sheets. Bake at 350 F for 12-14 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Makes 4 dozen

Baby Ruth Cookies

Baby Ruth Cookies

1 1/4 Cup Unsifted Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 Cup (1 stick) Margarine
3/4 C Sugar
1 Egg
1/2 tsp. Vanilla
1 Cup Chopped Baby Ruth Candy bars

Sift together flour, baking soda and salt; set aside. Cream together margarine and sugar until light and fluffy. beat in egg and vanilla. Stir in Baby Ruths and dry ingredients until well blended. Chill for 30 minutes. Drop dough by 1/2 teaspoonfuls onto greased baking sheets. Bake at 350 degrees F. for 10-12 minutes, or until done. Remove from sheets and cool on wire racks.

Candy Bar Popcorn

Candy Bar Popcorn

1 (3.5 ounce) package microwave popcorn
1 king size bar chocolate-coated caramel-peanut nougat candy

Directions

Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.

BAKED PORK CHOPS

These are so good

BAKED PORK CHOPS

6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
2 tablespoons all- purpose flour
2 eggs, beaten
1 1/2 cups Pepperidge Farm herb seasoned stuffing, crushed
1 (10 1/2 ounce) can Franco-American pork or turkey gravy (for serving)

Coat chops with flour. Dip into egg. Coat with stuffing. Place chops on baking sheet.

Bake at 400 degrees F for 20 minutes or until chops are no longer pink.

In small saucepan over low heat, heat gravy. Serve with chops.

Makes 6 servings

Caramel Apple Burritos

Caramel Apple Burritos

Makes 5 servings.

3 large tart apples, peeled and sliced
10 caramels
5 (8-inch) flour tortillas, warmed

Place apple slices in a nonstick saucepan. Cover and cook over medium heat for 3 to 4 minutes, or until tender. Reduce heat.

Add caramels. Cook, stirring constantly until caramels are melted.

Spoon apple mixture below the center on each tortilla. Fold sides and ends over filling. Roll up. Place filled burritos on a serving plate.

Frozen Heaven

Frozen Heaven

9 ice cream sandwiches
1 container Cool Whip, thawed
3 Heath Bars
5 Reese's Peanut Butter Cups

Cover the bottom of a 13 x 9-inch glass dish with ice cream sandwiches, cutting to make them fit snugly. Spread Cool Whip over sandwiches. Crumble the candy over the dish. Place in freezer. Cut into squares to serve

Crockpot Cabbage and Beef Casserole

Crockpot Cabbage and Beef Casserole

1 1/2 pounds ground beef
1 medium onion, chopped
1 small head cabbage
2 cans diced tomatoes (15 oz each)
1 can tomato sauce (8 oz) or 1 can condensed tomato soup
1/2 to 1 teaspoon cinnamon (optional)
salt and pepper to taste
About 2 cups hot cooked rice

Brown ground beef with onion; transfer to Crock Pot. Slice cabbage
into small wedges; place on ground beef. Mix tomatoes, sauce, and
seasonings; pour over all. Cover and cook on low 8 to 10 hours. Serve
over the rice or mix together. Serves 6.

White Chocolate Butterfinger Fudge

White Chocolate Butterfinger Fudge

1 (12 ounce) package white chocolate chips
1 container white chocolate almond frosting
1 cup crushed Butterfinger candy bar, divided

Line an 8-inch square pan with aluminum foil. extending foil over edges. Lightly butter foil.

Melt chips in large saucepan over very low heat stirring until smooth remove from heat. Stir in frosting and half of the crushed Butterfinger bar. Spread into buttered pan. Sprinkle with remaining crushed Butterfinger bar, pressing slightly into the top of the fudge. Refrigerate for one hour.

Killer Brownies

Killer Brownies

1 box chocolate cake mix
3/4 cup butter
1/3 cup evaporated milk
1 pkg. caramels
1/3 cup evaporated milk
1 cup chocolate chips

Mix cake mix, butter and 1/3 cup evaporated milk. Spread half of mixture in a greased 9- by 13- inch pan. Bake at 350 degrees for 15 minutes, until dry looking. Pull from oven; let set for 5 minutes.

Pour melted caramels mixture (caramels and 1/3 cup evaporated milk; melted in double boiler) over cake mixture. Sprinkle 1 cup chocolate chips over melted caramels. Drop rest of cake mixture over chocolate chips in 1 teaspoonful drops. Bake 20-25 minutes. (May take a little longer.)

Peanut Honey Huggers

Peanut Honey Huggers

1/2 cup honey
2 tablespoons butter
1 teaspoon ground cinnamon
4 cups roasted, salted peanuts

Combine honey, butter and cinnamon in a 2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235°F Stir in nuts; mix thoroughly to coat. Microwave at HIGH 5 to 6 minutes or until foamy; stir after 3 minutes. Spread in single layer on foil sprayed with non-stick vegetable spray. Cool. Break into small pieces.

Nutty Chocolate Mint Fudge

Nutty Chocolate Mint Fudge

7 ozs. marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp. salt
1 1/2 cups mint chocolate chips
1/2 cup chopped nuts
1 tsp. vanilla extract

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Remove from heat. Add mint chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8 inch square pan. Chill until firm, about 2 hours. Cut into 1 inch squares. Makes 12 servings.

Dumplings In Cherry Sauce

A GREAT recipe for Valentines day

Dumplings In Cherry Sauce

1 can cherry pie filling

1 1/4 cups orange juice

Dumplings;

1 cup packaged biscuit mix

2 tablespoons brown sugar, packed

1/4 cup milk

Combine cherry Pie filling with 1 cup of the orange juice in a heavy skillet.

Cook over low heat, bringing to a boil, stirring regularly.

Let simmer while making dumplings.

In medium bowl, combine biscuit mix and sugar.

Make a well in the center and add milk and 1/4 cup orange juice all at once.

Stir with fork until mixed. Divide portions and drop into sauce.

Cook covered for 10 minutes. Remove cover and cook 10 more minutes.

Makes 6 servings.

Chocolate Chip Cream Cheese Cookies

Chocolate Chip Cream Cheese Cookies

1/4 c. oleo or margarine
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. Cake Mix (white)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts

Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add
chips and nuts. Bake at 375 degrees for 10 to 12 minutes

Cheesy Nacho Bake

Cheesy Nacho Bake

Prep Time 15 min Total Time: 35 min Makes 6 servings

What you need:

1 lb. lean ground beef

1 can (14 1/2 oz) diced tomatoes, undrained

1/4 cup water

6 oz. tortilla chips (7 cups)

1 pkg 1 1/4 oz. taco seasoning mix

3/4 cup Breakstone's or Knudsen Sour Cream, divided

1 1/2 cups Kraft Natural Finely Shredded Mild Cheddar Cheese

1 green onion, sliced

Make it:

Heat oven to 350ºF. Brown meat in large skillet; drain. Return meat to skillet. Add tomatoes, water and seasoning mix; stir. Cook 10 min., stirring occasionallly. Stir in 1/4 cup sour cream. Place half the chips in 13 x 9 inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.

Bake 20 min. or until heated through. Top with onions and remaining sour cream.