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.

Marshmallow 'N' Chocolate Popcorn Balls

Marshmallow 'N' Chocolate Popcorn Balls

5 qts. popped popcorn
1 jar marshmallow topping
1 12-oz. pkg. chocolate bits, semi-sweet or milk chocolate
2 T water
1 t vanilla

Place popped corn in large greased pan. Melt marshmallow topping and chocolate bits in top of double boiler. Stir in water and vanilla. Pour chocolate mixture over popcorn, mixing thoroughly. Shape into balls. If desired, place wooden ice cream stick in balls. Makes about 14 popcorn balls

Red Raspberry Cake

Red Raspberry Cake

1 box white cake mix
2/3 c. oil
4 eggs
1 (3oz) box raspberry Jello
1 (10 oz) pkg. frozen red raspberries- -use the juice too

Mix all ingredients together. Bake in a 9X13 pan at 325 for 50 minutes.
Frost with white or cream cheese frosting.

Candy Wrap Cookies

Candy Wrap Cookies

1 (18oz.) - Sliceable Refrigerated Sugar Cookie Dough (14 slices)
14 - Mini Milky Way candy Bars or other favorite

Cut the dough into 1/4 inch slices; wrap each slice around 1 mini candy bar. Place onto an ungreased cookie sheet and bake at 350 degrees for 14-18 minutes or until golden brown. Let cool 1 minutes then transfer to a wire rack to completely cool

Frozen Lemon Squares

Frozen Lemon Squares


1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 large egg yolks
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
Yellow food coloring
Heavy cream, whipped or frozen whipped topping

Instructions
HEAT oven to 325ºF. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly onto bottom of ungreased 8 or 9-inch square pan.
BEAT egg yolks, sweetened condensed milk, lemon juice and food coloring in small bowl. Pour into prepared pan.
BAKE 30 minutes. Cool. Top with whipped cream.
FREEZE 4 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Dessert can be chilled instead of frozen.

Banana Quesadillas

Banana Quesadillas

1 pound cream cheese, softened
1/2 cup powdered sugar
2 ripe bananas, peeled
1 t. banana extract
10 flour tortillas
4 t. butter
1/2 cup caramel sauce, give or take
4 medium bananas

I sliced the bananas thinly and dumped them, the sugar and the cream cheese and banana extract in the mixer together and beat until smooth. I would NOT use a hand mixer for this, as it is rather thick and will be hard on the motor. Use your big mixer or food processor. Note: This was absolutely untrue for me. It made a mess of my processor. My hand mixer had no problem with it. Spread about 1/4 to 1/2 cup of the filling over half of each tortilla. Fold the other half over the filling and press lightly. Place on large plate, cover with plastic wrap and refrigerate until filling sets, about 30 minute or longer. In a large sauté pan, over medium heat, melt 1 T. of the butter and pan fry the tortillas in batches, about 2 minutes per side. To serve, slice each tortilla into thirds and arrange the slices in center of a serving plate. Slice remaining bananas and arrange slices on the sliced quesadillas, drizzle a couple spoonfuls of caramel sauce over
Variations:
1 t. vanilla extract and 1/4 to 1/2 t. ground cinnamon
Other toppings: Warmed Hot Fudge Sauce or even strawberries, even a couple squirts of "Redi Whip" would be good.

Unbelievable Banana Dog

Unbelievable Banana Dog

1 hot dog bun
2 tablespoons creamy peanut butter
honey
1 banana small unpeeled

Open the hot dog bun. Spread one side of the inside of the bun with
peanut butter. Slowly pour or spoon a little honey over the peanut butter
in a zigzag pattern.

Close bun. Wrap in plastic wrap. Pack in a lunchbox with the banana.

At lunch time, peel banana. Open hot dog bun and place banana inside.
Lunch is now ready.

PARMESAN POTATO STICKS

PARMESAN POTATO STICKS 2 pounds potatoes 1/2 cup butter 1/2 cup bread crumbs 1/2 cup Parmesan cheese 14 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder Cut each potato into quarters. Cut the quarter pieces into thirds. Melt butter. Set aside. Combine remaining ingredients. Roll each potato piece in melted butter, then in seasonings. Arrange on a baking sheet. Pour remaining butter and sprinkle remaining seasonings over pieces. Bake at 400° for 30 - 35 minutes. Makes 8 servings.