Butterscotch Popcorn Bars

Butterscotch Popcorn Bars 2 quarts unsalted popped popcorn 1 cup salted peanuts 1 cup raisins 1/2 cup butter or margarine 1 (10 1/2 ounce) package miniature marshmallows 1 cup butterscotch chips In a large bowl, combine the popcorn, peanuts and raisins. In a large saucepan over low heat, melt butter. Stir in the marshmallows and chips until melted and smooth. Pour over popcorn mixture and stir until evenly coated. Immediately pour into a greased 13 x 9-inch pan and press down evenly. Cool before cutting.

Bisquick Cinnamon Raisin Biscuits

Bisquick Cinnamon Raisin Biscuits 2 cups Bisquick 1/2 cup milk 1/3 cup granulated sugar 1/3 cup raisins 1 teaspoon cinnamon Preheat oven to 425 degrees F. Stir all ingredients until soft dough forms. Drop by 9 spoons-full onto ungreased cookie sheet. Sprinkle with additional sugar, if desired. Bake for 10 to 12 minutes or until golden

Heavenly Fruit Dip

Heavenly Fruit Dip 7 oz. jar marshmallow crème 8 oz. pkg cream cheese Allow cream cheese to soften and cream together with marshmallow crème. Serve on a tray with your favorite frui

Mexican Meatloaf

Mexican Meatloaf 1 pound ground beef (substitute the ground turkey for the beef.) 1 cup dried breadcrumbs 1 cup each salsa and chopped onions 1 large egg 1/2 cup shredded Cheddar cheese 1 teaspoon garlic powder Heat oven to 350 degrees F. Mix all ingredients in a large bowl until well blended. In shallow baking dish, shape mixture into an 8 x 4" loaf. Bake 1 hour or until cooked through

Creamy Chicken & Cheddar Rice

Creamy Chicken & Cheddar Rice 1 lb boneless chicken breasts, cut in strips 1 tsp garlic powder 1 can (10-3/4 oz) cream of mushroom soup 1 soup can milk 1-1/2 cups instant Rice, uncooked 2 cups chopped broccoli 1 cup shredded cheddar cheese Spray nonstick skillet with cooking spray. Add chicken. Cover and cook 5 minutes or until chicken is cooked through. Sprinkle with garlic powder. Add soup and milk. Bring to boil. Stir in rice and broccoli. Cover and cook over low heat 5 minutes or until rice is tender. Add in 1/2 cup cheese. Sprinkle remaining cheese on top

New Age Candy Apple

New Age Candy Apple This recipe makes a single serving of a new age candy apple. New age because it uses sugar free gelatin, diet cherry cola and reduced fat whipped topping.BUT still YUMMY! 1 granny smith apple peeled 1/4 teaspoon sugar free cherry flavored gelatin 2 tablespoons diet cherry cola 2 tablespoons thawed frozen reduced fat nondairy whipped topping Slice apple crosswise into 1/4 inch thick rings; remove seeds. Place stack of apple rings in small microwaveable bowl; sprinkle with gelatin. Pour cola over rings. Cover loosely with waxed paper. Microwave at high 2 minutes or until liquid is boiling. Allow to stand, covered, 5 minutes. Arrange rings on dessert plate. Serve warm with whipped topping

Granola Candy

Granola Candy Granola - not just for breakfast! Mix your favorite granola with peanut butter, honey and dry milk for these candies you shape into balls you just pop in your mouth. 1/2 cup peanut butter 1/2 cup honey 1 cup dry milk Granola, or other cereal (Grape Nuts works great) Mix the first three ingredients in a large bowl. Shape into balls. Roll the balls in the granola

Crockpot Pork Chops and Mushrooms

Crockpot Pork Chops and Mushrooms 4 boneless pork chops 2 med onion sliced 1 can sliced mushrooms, drained 1 envelope dry onion soup mix 1/2 cup water 1 can cream of mushroom soup Place meat in a greased crock pot. Top with onions and mushrooms. In a separate bowl, combine remaining ingredients. Pour over pork chops. Cover and cook on low 6-8 hours

Caesar Pasta Salad

Caesar Pasta Salad 1 lb. pasta -- bowtie or spiral 1 pint grape tomatoes -- halved or quartered 4 green onions -- sliced on the bias (4 to 5) 1/2 cup red onion -- minced 1 cucumber -- peeled, seeded and cubed juice of 1 lemon 12 oz. Caesar dressing -- approx. 1/2 cup shredded Parmesan cheese -- or more to taste kosher salt and fresh black pepper -- to taste Cook pasta in salted boiling water. Drain and rinse under cold water. Meanwhile, in a large bowl mix together tomatoes, green onions, red onion, and cucumber. Add pasta, lemon juice, about 8 oz. of dressing, and salt and pepper. Chill several hours. Before serving stir in the rest of the salad dressing.

Take a Hike Trail Mix

Take a Hike Trail Mix 3 tablespoon raisins 2 tablespoon peanuts 2 tablespoon sunflower seeds 2 tablespoon unsweetened, shredded coconut 1 tablespoon semisweet mini-chocolate chips Handful of pretzel wheels Handful of potato sticks Mix all ingredients together. Store in airtight container

CEREAL PEANUT BARS

CEREAL PEANUT BARS 2/3 c. sugar 2/3 c. light corn syrup 1 1/2 c. chunky peanut butter 3 c. corn flakes 3/4 c. chocolate chips Combine sugar and corn syrup in pan and bring to boil. Remove from heat; stir in peanut butter. Pour over cereal in a bowl and mix well. Spread in greased 9 inch square pan. Melt chocolate chips and spread over bars. Let stand and cool. Cut into bars, about 32

Milky Way Fudge

Milky Way Fudge 1 (17.6 ounce) box brownie mix with milk chocolate chunks 1/4 cup butter, melted 2 tablespoons hot water 1 egg 12 miniature Milky Way bars, chopped Heat oven to 325 degrees F. Line an 8-inch square pan with enough foil to overhang sides by 2 inches; coat with cooking spray. At low speed, beat brownie mix, butter, water and egg until combined. At medium speed, beat until mixture is lightened, 2 minutes. Stir in candy. Spread in pan. Bake 25 minutes or until center is set. Cool 15 minutes. Using foil, let from pan; cool on rack. Refrigerate until set, 1 hour. Cut into 1-inch squares

Angel Food Pineapple Orange Muffins recipe 1 box fat free angel food cake mix 1 (14 ounce) can crushed pineapple with juice, don't drain juice 1 (10 ounce) can mandarin oranges in juice, drained Zest of 1 orange Heat oven to 350 degrees F. Line muffin pans with 24 paper liners or spray with nonstick cooking spray. Combine first three ingredients and mix well. Blend zest in last. Fill muffin cups approximately 3/4 full. Bake approximately 15 minutes

Captain Crunch Chocolate Chip Cookies

Captain Crunch Chocolate Chip Cookies 1 cup unsalted butter, at room temperature 2 cups granulated sugar 2 eggs 1 tsp vanilla extract 1 3/4 cups all-purpose flour 1 cup Captain Crunch Flour (pulverized Captain Crunch)* 1 tsp baking soda 1 tsp salt 1 cup mini chocolate chips Using a stand mixer, combine the butter and sugar, and beat on medium-high for about 3 minutes. Add eggs, one at a time, scraping down the bowl after each addition. Add vanilla and beat for another 30 seconds. Reduce to low speed and add the flour, Captain Crunch Flour, baking soda, and salt. Mix until completely combined. Add chocolate chips and mix until fully incorporated. Spray baking sheets with baking spray (you will need it, they want to stick). Bake at 375F for 7 minutes for mini cookies (using a TBSP as a scoop) or 9 minutes for regular size (using a cookie scoop). Let cool at on sheet for 3 minutes, then move to rack to finish cooling. *It takes about 2 1/2 cups Captain Crunch cereal to make flour. Just place in food processor and pulse until it becomes powdery

MIX - IN - PAN CHOCOLATE FUDGE CAKE

MIX - IN - PAN CHOCOLATE FUDGE CAKE 1/3 c. oil 2 oz. melted, unsweetened chocolate 1 egg 1 c. sugar 1 1/4 c. instant type (Wondra) flour 1/2 tsp. soda 1/2 tsp. salt 1/2 tsp. vanilla 3/4 c. water 1/2 c. semi-sweet chocolate chips 1/2 c. chopped pecans or walnuts In a 9 inch square pan, combine all ingredients except chocolate chips and nuts. Beat with a fork until smooth and creamy, about 2 minutes. Scrape bottom and sides of pan with rubber spatula after 1 minute of beating. Spread batter evenly in pan. Sprinkle with chocolate chips and chopped nuts. Bake at 350 degrees for about 30 minutes or until cake springs back when touched in center. Cool in pan. This cake is very moist and chocolaty

Brickle Dip

Brickle Dip This is a good dip to use with fruit, especially apples and bananas. You can also serve with graham crackers. 1/2 cup dark brown sugar 1/4 cup sugar 1 8 ounces cream cheese 1 package toffee bits 1/2 tsp vanilla Stir all together and serve

TINY TURTLE CUPCAKES

TINY TURTLE CUPCAKES 21-1/2 oz. pkg. brownie mix 1/2 c. pecans, chopped 16-oz. container dark chocolate fudge frosting 1/2 c. pecans, toasted and coarsely chopped Prepare brownie batter according to package directions. Stir in chopped pecans. Fill paper-lined mini muffin cups 2/3 full. Bake at 350 degrees for 18 minutes, or until a toothpick tests clean. Cool cupcakes in tins on wire racks 5 minutes. Remove from tins; cool completely. Frost cupcakes; top with toasted pecans. Spoon Caramel Sauce evenly over cupcakes. Store in refrigerator. Makes 4-1/2 dozen. Caramel Sauce: 12 caramels, unwrapped 1 to 2 T. whipping cream Combine caramels and one tablespoon cream in a small saucepan; cook and stir over low heat until smooth. Add remaining cream as needed for desired consistency

Marshmallow Melties

Marshmallow Melties 3 tablespoons butter or margarine 1 bag (10.5 oz) miniature marshmallows (5 1/2 cups) 5 cups Cheerios cereal Spray bottom and sides of 13x9-inch pan with cooking spray. In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth. With pot holders, remove bowl from microwave. Immediately stir in cereal until evenly coated. Press mixture evenly into pan using buttered back of spoon. Cool at least 10 minutes. With table knife, cut into 6 rows by 4 rows. Store in a loosely covered container. Substitute Banana Nut Cheerios® for the regular Cheerios

QUICK HOMEMADE CINNAMON ROLLS

QUICK HOMEMADE CINNAMON ROLLS 1 pkg. frozen rolls (in ball) 1/2 c. brown sugar 1 c. sugar 2 1/2 tbsp. cinnamon Chopped pecans 1 1/2 sticks butter 1/2 pt. whipping cream Mix sugar and cinnamon. Melt 1 1/2 sticks butter. Dip each frozen roll into the butter and then roll in the mixture. Stack in pan (angel food cake pan is all right, but not quite big enough); sprinkle pecans over and allow to rise overnight with towel over top. Before putting into oven, mix all remaining cinnamon-sugar mixture with 1/2 pint whipping cream and pour over rolls (do not whip cream). Bake at 350 degrees for about 45 minutes. Turn out upside down

Pot Pizza

Pot Pizza 1 lb. sausage 1 pkg. egg yolk noodles (may substitute spaghetti noodles) 2 cans pizza sauce 1 can mushrooms 1(12oz) pkg. shredded mozzarella cheese. Cook sausage and drain; cook noodles until tender and drain; turn crock pot on low. At bottom of crockpot add 1/4C noodles, 1/2C sausage, 1/4C sauce, 1/4C cheese. Keep layering all ingredients (noodles, sausage sauce and cheese) until you reach the top of the crock pot - add extra cheese to top. Cover and let simmer for about 4hrs on low. Serve hot.

Chicken & Corn Pies with Cornbread Crust

Chicken & Corn Pies with Cornbread Crust 1 10 oz can enchilada sauce 1 10 oz can Mexican diced tomatoes with lime juice and cilantro, drained 2 cups frozen whole kernel corn 1 tsp chili powder 3 cups chopped cooked chicken* 1 6 oz pkg Mexican style cornbread mix 2/3 cup milk 1 large egg 2 tbsp vegetable oil 1 cup (4 oz) shredded Mexican four cheese blend, divided Toppings: sliced pickled jalapeno peppers, sour cream Preheat oven to 375 degrees. Stir together enchilada sauce and next 3 ingredients in a 3-1/2 qt saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken. Whisk together cornbread mix, next 3 ingredients and 3/4 cup cheese in a small bowl just until blended. Pour chicken mixture into 5 lightly greased (10 oz) ramekins. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese. Place ramekins on jelly roll pans. Bake at 375 for 30 minutes or until golden and bubbly. Serve with desired toppings. *Two (12.5 oz) cans chicken, drained, may be substituted This pie may be prepared in a lightly greased 11 x 7 baking dish. Bake as directed but without the jelly roll pans

Mexican Bow Tie Pasta with Chicken

Mexican Bow Tie Pasta with Chicken 1 lb uncooked farfalle (bow tie) pasta 1-1/2 lb skinned and boned chicken thighs or breasts 2 tbsp butter 2 garlic cloves crushed 1/4 cup flour 1 cup chicken broth 1/2 cup milk 1 cup salsa 1 8 oz pkg cream cheese, cut into 1/2" cubes Cook pasta according to package directions. Drain and set aside. Meanwhile, cut chicken into bite size pieces. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring constantly, 4 to 5 minutes. Add garlic and continue to cook until chicken is just cooked through. Stir in flour, slowly pour in broth and milk, stirring constantly. Add salsa and cream cheese, stir until sauce is hot and bubbly and cream cheese is melted and smooth. Add drained pasta to skillet, stir until pasta is coated with sauce and everything is well combined. Serve immediately

Chocolate Paradise Panini

Chocolate Paradise Panini 1 (13 oz.) jar of hazelnut chocolate spread 1 jar chunky peanut butter Mini-marshmallows 1 (16 oz.) round loaf, King's Hawaiian Sweet Bread Preheat your panini sandwich press. Cut 1/2-inch thick vertical slices into the King's Hawaiian round loaf and cut each slice in half . Evenly layer peanut butter on one slice and the chocolate hazelnut spread on the other. Distribute an even layer of marshmallows on one half and place the halves together. Place sandwich into the press and, depending on the heat, remove after 2-4 minutes. Serve immediately.

Chicken Potato Casserole

Chicken Potato Casserole 2 tbsp butter or margarine, softened 1 tbsp flour 1 tsp salt pepper to taste 2 cans cream of chicken soup or potato soup 1/2 soup can milk 1-4 oz can mushroom pieces, drained 2 cups cooked chicken, cubed 3 cups raw potato slices 1/2 cup potato chips, crushed In a greased casserole dish, mix together the butter, flour, salt, pepper, 1 can of the soup, milk and mushrooms. Add chicken and potato slices. Spread the remaining can of soup over top of mixture, and bake covered at 350° F. for 45 minutes. Uncover and sprinkle crushed chips over top and return to oven for 30 minutes longer

Big Bertha's Rigatoni

Big Bertha's Rigatoni 1 pkg. rigatoni pasta, uncooked, 16 oz 1/8 tsp. salt 2 lbs. lean ground beef 1 pkg. spaghetti sauce mix, 1 1/2 oz 1 jar chunky tomato garlic and onion pasta sauce, 45 oz 8 slices mozzarella cheese, divided 8 slices provolone cheese divided 1 container sour cream, 8 oz Grated Parmesan cheese Cook pasta as pkg. directs; drain, mix in salt and set aside. Meanwhile, in large deep skillet over medium heat, brown ground beef; drain. Stir in spaghetti sauce mix and pasta sauce. Heat through. In greased 13 x 9 inch baking pan, layer half the pasta, four slices mozzarella cheese and four slices provolone cheese. Spread entire container of sour cream across top. layer half of ground beef mixture. Repeat layering except for sour cream, ending with ground beef mixture. Garnish with Parmesan cheese Bake, uncovered at 350 for 30 minutes or til bubbly. Serves 8

Easy Biscuit Sticks

Easy Biscuit Sticks 1/3 cup butter or margarine 2 cups Bisquick baking mix 1/2 cup cold water Heat oven to 425 degrees. In 13X9-inch pan, melt butter in oven. Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10X6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan. Bake 12 to 15 minutes. Serve hot. Great with soup. Makes 24 biscuit sticks. Note: Sprinkle parmesan cheese on top or garlic powder/butter

Ain't Yo Momma's Chocolate Milk

Ain't Yo Momma's Chocolate Milk 1 fluid ounce vodka 1 fluid ounce hazelnut liqueur 1 fluid ounce Irish cream liqueur 1 fluid ounce coffee flavored liqueur Ice cubes In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes

Beefy Corn and Poblanos

Beefy Corn and Poblanos 8 oz (3 cups) uncooked rotini (spiral pasta) 1 lb ground beef 1 1/2 cups frozen corn 2 fresh poblano chilies, seeded, chopped (can use green chilies instead) 1/2 teaspoon cumin 4 oz (1 cup) shredded Monterey Jack cheese 1 (8 oz) container sour cream 1/2 cup milk Cook rotini to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add corn, chilies, salt and cumin; cover and cook over medium heat for 4-6 minutes or until vegetables are crisp-tender, stirring occasionally. Add cooked rotini, cheese, sour cream and milk; mix gently. Cook 2-3 minutes or until thoroughly heated, stirring occasionally

Southwestern Style Chicken

Southwestern Style Chicken 1 teaspoon cumin, ground 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon black pepper Nonstick cooking spray 4 plum tomatoes, finely diced 1 tablespoon fresh lime juice 1 teaspoon garlic, minced 1 teaspoon jalapeno pepper, minced 4 boneless skinless chicken breast, halved and pounded to 1/2 inch thickness In a cup, mix cumin, chili powder, salt and pepper; rub over both sides of chicken pieces. Grease nonstick skillet with cooking spray; cook chicken for 4 minutes per side or just until cooked. Place on platter. Heat remaining ingredients until hot; pour over chicken

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken 1 large oven bag 2 tablespoons flour 1/4 cup brown sugar 1/4 cup vinegar 2 tablespoons soy sauce 20 ounces pineapple chunks, drained 1 medium green pepper, cut in rings 4 boneless chicken breast halves Rice Heat the oven to 350 degrees F. Shake the flour in the oven bag. Place in 13x9-inch pan. Add sugar, vinegar and soy sauce to the bag. Add pineapple and green pepper; add chicken. Turn bag to coat chicken. Arrange in single layer. Close the bag with nylon tie; cut 4 holes in the top to release steam. Bake for 35 minutes. Serve over hot cooked rice

KIDS FAVORITE BREAKFAST BARS

KIDS FAVORITE BREAKFAST BARS 2 jars marshmallow crème 1/2 cup peanut butter 1 tbsp vanilla 1 stick butter 1/2 box Wheaties energy crunch 1 cup granola, plain or with nuts Melt butter and vanilla together for 1 min in the microwave. Add peanut butter and marshmallow crème and stir well to combine. Add Wheaties to the mixture and spread it out in a plastic refrigerator container. Add granola to the top and press down into the mix with an offset spatula. Chill and serve

Classic Country Corn Casserole

Classic Country Corn Casserole 1 pound bacon, diced 2 cups bread crumbs 1/4 cup onion, minced 1/2 cup green pepper, chopped 2 cans (16.5-ounce) cream style corn Preheat oven to 350 degrees F. In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings. Saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake until bubbly and heated through, about 20-25 minutes

Country Brunch Skillet

Country Brunch Skillet 6 bacon strips 6 cups cubed hash brown potatoes 3/4 cup chopped green bell pepper 1/2 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 6 eggs 1/2 cup shredded cheddar cheese In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, leaving 2 tablespoons of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 min. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon

Country Cole Slaw

Country Cole Slaw 1 green cabbage, medium sized 1 onion, medium 1 vine ripe tomato (optional) 1/4 cup vinegar 3/4 cup mayonnaise 1/2 teaspoon celery salt 1/2 teaspoon pepper 1/2 teaspoon dill 1/2 teaspoon salt Coarsely chop cabbage, including the very green outer leaves and place in large bowl. Coarsely chop onion and tomatoes and add to cabbage. Mix vinegar, mayonnaise and celery salt together; set aside. Just before serving add to cabbage mixture, then add salt, pepper and dill to taste

Perfume Pick-Me-Up

Now that the humidity is creeping in,,a lil something just for us ladies Perfume Pick-Me-Up Douse a small natural sponge with you favorite perfume and put it in a plastic sandwich bag in your purse. Anytime during the day, moisten the sponge with some cold water and dab it behind your ears and knees, in your elbows and on your wrists to give you a refreshed feeling

Strawberry Cake

Strawberry Cake 1 strawberry cake mix 4 oz. cream cheese 2 eggs 1/2 cup oil 8 oz. frozen strawberries, thawed 1/2 cup water 1/2 cup strawberry juice In microwave, warm cream cheese (about 40 seconds). Mix all ingredients and stir in strawberries. Pour into two oiled and floured round cake pans and bake at 350 degrees until middle is done. Do not over bake. Cool slightly. Place first layer onto cake plate and puncture layer with knife or fork. Spread portion of icing onto warm cake and press into punctures. Add second cake layer and repeat, saving some icing for final frosting. When cake has cooled completely, spread remaining icing over top and sides. Strawberry Icing: 8 oz. cream cheese 2 sticks margarine 1/2 to 3/4 box confectioners' sugar 8 oz. frozen strawberries Beat cream cheese and margarine until smooth. Add sugar and drained strawberries

Strawberry Cream Cheese Delight

Strawberry Cream Cheese Delight 16 ounces cream cheese, softened 1/2 cup granulated sugar 1 (16 ounce) package frozen, sliced strawberries 1 cup whipping cream, whipped Thaw and drain strawberries. Set aside. Beat cheese and sugar with mixer until light and fluffy. Fold in strawberries and whipped cream. Turn into 5-cup mold. Freeze at least 8 hours. Let stand at room temperature 30 minutes; unmold. Garnish with mint or strawberries.

BarBQ Poppers

BarBQ Poppers 1 cup soy sauce 1 cup packed brown sugar 1 can whole water chestnuts 1 dozen large jalapeño peppers, cored and seeded 8 ounce package cream cheese 1 pound sliced bacon 2 teaspoons packaged barbecue seasoning Pour soy sauce in glass bowl and add the brown sugar; mix well. Add the water chestnuts to the soy mixture. Cover and refrigerate overnight. Fill bottom half of jalapeño with the cream cheese. Stuff in 2 or 3 pieces of water chestnuts on top of the cream cheese. Finish filling jalapeño with cream cheese. Wrap a slice of bacon around the stuffed jalapeno and then sprinkle a little barbecue seasoning on top. Place it on a cookie sheet and repeat until the rest are stuffed. Preheat your grill and cook until the bacon is done, but watch for grease fires. Makes 12

Easy Beef Enchiladas

Easy Beef Enchiladas This is also great with leftover chicken, shredded pork or turkey. Serve with a green salad or beans and rice. 1 lb. lean ground beef 1 small onion, chopped 3 cans (about 15 oz. ea.) beanless chili 10 (10") flour tortillas 2 cups shredded Cheddar cheese 1 can (2.25 oz.) sliced black olives, drained Preheat oven to 350º F. In a medium skillet over medium high heat, saute the ground beef and onion until beef is evenly browned and onion is tender. Pour 1 can of chili into the bottom of a 9" x 13" baking pan. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese to top casserole. Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining 2 cans of chili over the top of the enchiladas and sprinkle with the remaining cheese and olives. Bake for 20 to 30 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Pineapple Tamales

Looks like alot to do,,but worth the trouble,,YUMMY Pineapple Tamales 40 to 50 dried corn husks Hot water 3/4 cup firmly packed brown sugar 1/4 cup vegetable shortening (at room temperature) 1/4 cup butter or margarine (at room temperature) 1/2 teaspoon vanilla extract 2 cups Masa Harina (not cornmeal) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pinch of salt Dash of cardamom 3/4 to 1 cup warm water 1/3 cup flaked coconut 1/3 cup raisins 2 cups diced fresh or canned drained chuncks pineapple Boiling water 2 cups sour cream Place corn husks in large pot; add very hot water to cover. Top husks with plate and heavy jar to keep submerged. Let stand at least 3 hours or overnight. Drain corn husks; rinse and rub each husk under running water to remove any silk and debris. Drain well; pat dry. Wrap in towel to keep pliable. Combine brown sugar, shortening and butter in large mixing bowl; beat until light and fluffy, 5 to 10 minutes. Beat in vanilla extract. Mix Masa Harina, 1/4 cup at a time; beat until thoroughly blended. Gradually beat in warm water, using just as much as is needed to form dough that just holds together. Stir in coconut and raisins. For each tamale, spread rounded tablespoon dough in center of 1 corn husk to form 3-inch square; top with 4 pineapple pieces, fold husk. Makes about 30 tamales. Fold tamales. Line large steamer basket with remaining corn husks. Stack tamales in basket, seam sides down. Cover tamales with kitchen towel (I always wet the towel first). Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil. Steam tamales about 40 minutes. Remove 1 tamale from center of basket and carefully unwrap; if dough pulls easily away from husk, it is done. If necessary, steam 5 or 10 minutes longer and test again

NO-BAKE PEANUT BUTTER LOGS

NO-BAKE PEANUT BUTTER LOGS 1 3/4 cup sifted powdered sugar 1/4 cup butter or margarine, melted 1 cup crunchy peanut butter 2 cups crisp rice cereal commercial chocolate frosting Combine powdered sugar and melted butter in a large mixing bowl and beat with an electric mixer until smooth. Stir in cereal and peanut butter (mixing with hands if needed). Shape dough into 1 1/2 x 1/2-inch logs. Chill. Spread tops with frosting. Yields about 80 log

Spanish Peanut Cookies

Spanish Peanut Cookies 1 c. brown sugar 1 c. white sugar 2 eggs 1 tsp. baking powder 1 c. corn flakes 1 tsp. vanilla 1 c. shortening 1 c. oatmeal 2 c. flour 1 c. salted Spanish peanuts Cream shortening and sugars. Add vanilla and eggs. Add baking powder, flour, corn flakes and peanuts. Drop by spoonfuls onto cookie sheet. Press down with a fork that has been dipped in flour to prevent dough sticking to fork. Bake at 350 for 10 minutes

Easy Beef Tips in Mushroom Sauce

Easy Beef Tips in Mushroom Sauce 2 lbs lean chuck, cut into 1 & 1/2 inch pieces 1 can cream of mushroom soup 1 pkg. onion soup mix 1 c. 7-up 1 can mushrooms Place meat in a 2-quart casserole dish. Do not season. Combine soup and dry soup mix and pour over the meat. Add 7-up. Cover and bake at 275 degrees for 4 hours. During cooking, do not open oven door. After 4 hours, remove from oven and let stand for 30 minutes before serving. Serve over noodles or rice

Mexican Creamed Potatoes

Mexican Creamed Potatoes 4 large potatoes 1/4 c. butter 3/4 c. sour cream 1 Tbls. flour 1/2 pound grated jalapeno jack cheese salt and pepper to taste 1/3 c. parmesan cheese Melt butter in 1/2 quart baking dish at 400*. Peel and cube potatoes. Add to melted butter, coat. Bake uncovered for 50 minutes at 400*. In small bowl mix sour cream and flour. Add cheese, salt and pepper and potatoes. Return potato mixture to baking dish. Sprinkle with parmesan cheese. Bake uncovered for 15 minutes at 400

BOTTLED FLAVORED WATER

BOTTLED FLAVORED WATER Put tap water in a pitcher, then grab a bit of fruit or veggie like lemon, lime, orange, or cucumber slices, and toss it in. Then when you are on the go, just fill up your water bottle. It eliminates so much waste, no plastic bottles. And its a healthy habit

Sunflower Salad

Sunflower Salad 1 bunch fresh broccoli, chopped 1 large onion, chopped 1 rib celery, chopped 1/2 c. raisins 4-oz shredded cheddar cheese 1 c. sunflower seeds 1/2-lb. bacon, cooked and crumbled Dressing: 1/2 c. mayonnaise 1/2 c. sugar 1 tsp white vinegar Mix salad ingredients thoroughly in bowl. Blend dressing ingredients together; pour over salad and chill until ready to serve.

Easy No Bake Peanut Butter Fudge Bars

Easy No Bake Peanut Butter Fudge Bars 1 cup butter melted 2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.) 2 cups confectioners’ sugar 1 cup + 4 tablespoons peanut butter 1 1/2 cups milk chocolate chips In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (If you want thicker bars do them in a 8x8 pan. In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares

Farmstyle Hamburger Stroganoff

Farmstyle Hamburger Stroganoff 1 pound lean ground beef 1 onion, chopped 1 teaspoon garlic powder 1/4 teaspoon black pepper 1/2 pound fresh mushrooms, sliced 1 (10- to 12-ounce) can condensed cream of mushroom soup 1 1/2 cups sour cream 1/2 pound cooked egg noodles In a large skillet over medium heat, cook ground beef and onion until meat is browned and onion is tender, stirring occasionally. Stir in garlic powder, pepper, and mushrooms and cook 3 minutes. Reduce heat to low and stir in soup. Simmer, uncovered, 8 to 10 minutes, or until hot. Remove meat mixture from heat and stir in sour cream. Serve over hot noodles

Easy Sloppy Joe Pot Pie

Easy Sloppy Joe Pot Pie 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1 can (15 1/2 ounces) original sloppy joe sauce 1 cup shredded Cheddar cheese (4 ounces) 1 cup Original Bisquick® mix 1/2 cup milk 1 egg Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown

Brown Sugar Meat Loaf

Brown Sugar Meat Loaf 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear

Slow Cooker Chicken And Noodles

Slow Cooker Chicken And Noodles 4 skinless, boneless chicken breast halves 6 cups water 1 onion, chopped 2 stalks celery, chopped (optional) salt and pepper to taste 1 (12 ounce) package frozen egg noodles Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours. When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste

Barbecue Franks

Barbecue Franks 1 pound hot dogs 1 1/2 tablespoons Worcestershire sauce 1/4 cup vinegar 1 to 2 tablespoons granulated sugar 1/2 cup catsup 1/2 cup water 1/2 cup chopped onions 1/2 cup chopped green bell pepper Hot dog buns In an oblong glass dish, place hot dogs. Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1 hour. Serve in hot dog buns

Chicken Taco Bake

Chicken Taco Bake 2 cups cooked rice 2 cups cooked shredded turkey or chicken 1 can tomato sauce 1 envelope taco seasoning 1 can refried beans 1 cup grated cheese (reserve in it’s own baggie) In a 1 gallon freezer bag, place the cooked rice. In another bowl, mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Add mix to the bag. Freeze. After thawing, place rice and chicken mixture into a 9 x 13 pan. "Frost" with the refried beans. It may take up to 2 cans for that, especially if you want a good thick layer. Top off with grated cheese. Bake uncovered for 30 to 45 minutes or until hot all the way through and the cheese is nice and bubbly

Honey Granola Brittle

Honey Granola Brittle 1 cup granulated sugar 1/3 cup honey 1 tablespoon butter 2 cups granola Line a large baking sheet with parchment paper and grease the paper. In a small, heavy saucepan, combine the sugar and honey over medium-high heat. Stir the mixture until just melted; bring to a boil. Insert a candy thermometer and cook until the mixture is caramel colored and the temperature registers 300°F (150°C). Remove the saucepan from the heat and stir in the butter until melted. Stir in the granola and pour the mixture on the prepared baking sheet, spreading into a 1/4-inch-thick rectangle. Let cool for 20 minutes.

Garlic Green Beans

Garlic Green Beans 1 pound fresh green beans, trimmed 1/4 cup water 3 garlic cloves, minced 1/3 cup minced fresh parsley 1 tablespoon butter, melted 1/8 teaspoon salt 1/8 teaspoon pepper Place beans, water and garlic in a 2-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes or until beans are crisp-tender. Stir in the remaining ingredients

Buffalo Chicken and Potatoes

Buffalo Chicken and Potatoes 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips 1/3 cup buffalo wing sauce 6 cups frozen (thawed) southern-style hash brown potatoes 1 cup ranch or blue cheese dressing 1/2 cup shredded Cheddar cheese (2 oz) 1 can (10 oz) condensed cream of celery soup 1/2 cup corn flake crumbs 2 tablespoons butter or margarine, melted 1/4cup chopped green onions (3 to 4 medium) . Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. 2 In medium bowl, stir together chicken strips and wing sauce. 3 In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. 4 In small bowl, stir together crumbs and butter. Sprinkle in baking dish. 5 Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.. For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour or barbecue. For a cheesy hash brown side dish, omit the chicken and wing sauce. Serve casserole with barbecued chicken or baked ham. Try using precut chicken tenders to make prep time shorter. Serve with additional blue cheese dressing

Peaches n Cream Oatmeal Cookies

Peaches n Cream Oatmeal Cookies 1/2 c self-rising flour 3 pkgs. peaches n cream instant oatmeal 1/2 c granulated sugar 1/2 stick margarine, melted 1 egg Mix dry ingredients together2Add melted margarine and mix well3Add egg and mix until all combined and dough comes together4Heat over to 350 degrees5Drop by teaspoonful on ungreased cookie sheet -- bake until bottoms golden brown (12-15 minutes)

Potato Pepperoni Suppe

Potato Pepperoni Supper 5 lg Potatoes, cut 1/8" thick 1 sm Onion, diced 1/2 tsp Salt 8 oz Pkg mozzarella,shredded 8 oz Can tomato sauce Basil Garlic powder 3 1/2 oz Pkg sliced pepperoni 2 lg Tomatoes, cut thin wedges Spray a Dutch oven with cooking spray. Arrange potatoes and onion in bottom Cover, over medium low heat, cook until potatoes are tender, stirring occasionally, 15-20 mins. Sprinkle with cheese, top with half of tomato sauce and spices. Arrange pepperoni and tomatoes over sauce; top with remaining sauce. Cover; cook until tomatoes are heated through

Quick and Easy Dinner Pies

Quick and Easy Dinner Pies 1 box puff pastry (frozen) 2 eggs 2 lbs. ricotta cheese 2 boxes frozen chopped spinach Or 2 boxes frozen chopped broccoli 1 1/2 c. grated Cheddar cheese (for broccoli pies) Thaw puff pastry. Cook and drain spinach or broccoli or 1 box of each. Combine all ingredients. Roll out puff pastry and cut each sheet into 6 rectangles. Divide filling evenly onto the pastry. Fold sides and crimp together. Bake at 375 degrees for 45 minutes. Makes 12 pies, approximately 6 servings.

Crispy Garlic Potato Planks

Crispy Garlic Potato Planks 3 large russet potatoes, washed Olive oil (original calls for 1/4 cup) 3 cloves garlic, peeled and minced 2 tsp paprika Kosher salt and black pepper Preheat oven to 375 degrees F. Place two roasting sheet pans in the oven to heat up (hot trays help keep the potatoes from sticking.) Lightly scrub the potatoes to remove any dirt or tough skin. Using a sharp knife or a mandolin, slice the potatoes 1/4” thick. Place in a large bowl of water and rinse to remove excess starch. Drain well, pat dry. In a large bowl, combine the olive oil, garlic and some salt and pepper. Add the potato planks (slices) and toss to coat everything. Remove the hot trays (carefully) from the oven and set out the potatoes on the trays in a single layer. Lightly sprinkle with paprika. Put them in the oven and bake until golden and crispy, 20-25 minutes. Flip halfway. When done, use a fish spatula to remove from the trays. Season with salt and serve with ketchup (or like we do – with hot sauce.) Risa’s notes: These did not get crispy enough at 1/4” thick. Cut slightly thinner, drizzle with a bit more oil once the potato slices are on the tray and then bake. Flip halfway through, sprinkle with a bit more oil and paprika

No Bake Pineapple Cream Cake

No Bake Pineapple Cream Cake 4 c. vanilla wafer cookie crumbs 2 8 oz. cans crushed pineapple, drained 3 T. butter, melted 1/3 c. walnuts, chopped 1/3 c. sugar 3 oz. cream cheese, softened 1 tsp. vanilla (the real thing) whipped cream Sprinkle 1/3 of the cookie crumbs on the bottom of a 1 qt. dish. Combine pineapple, butter, walnuts, sugar,cream cheese and vanilla and mix well. Place 1/2 of this mixture over cookie crumbs followed by 1/3 crumb mixture then the other 1/2 of pineapple mixture and top with remaining crumbs. Place in the refrigerator for several hrs. before serving. *Top with whipped cream when serving. *May use cool whip if desired. Also, may use light cream cheese and low fat whipped topping in place of the whipped cream

Effortless Shanghai Beef

Effortless Shanghai Beef 1 lb. Round steak cut into strips 1 med. Red pepper coarsely chopped 2 Tbsp. Oil 5 scallions cut diagonally into 1-inch pieces 2 Tbsp. Cornstarch 3 Tbsp. Soy sauce 1 1/2 cups beef broth 1/4 tsp. pepper 1 can (8oz.) water chestnuts 1 1/2 cups dry minute rice Sauté beef in oil until brown. Add cornstarch and blend well. Add broth water chestnuts, red pepper, scallions, soy sauce and pepper. Bring to a full boil stirring frequently. Stir in rice, remove from heat. Let stand 5 minutes

"Magic" Chicken

"Magic" Chicken 3 lbs boneless chicken breasts -- cut into strips 2 tablespoons vegetable oil 2 cans cream of chicken soup 1 8 oz. pkg mushrooms 1 10 oz. package baby frozen peas -- thawed 1 onion -- chopped 1 bell pepper -- chopped 3 shallots -- chopped 1 clove garlic 1 tablespoon chopped fresh parsley salt and freshly ground pepper -- to taste 1 stack Ritz crackers -- crushed In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and saute the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350 for 1 hour

Alfredo-Sauced Chicken and Rice

Alfredo-Sauced Chicken and Rice 1 1/2 cup wild rice, cooked 1 1/2 cup long grain rice, cooked 17 oz alfredo sauce 1/2 teaspoon dried tarragon, or marjoram leaves 1/8 teaspoon pepper 6 each chicken breast halves, boneless, skinless 1/4- 1/2 teaspoon seasoned salt 1 1/2 cup asparagus, chopped 1 1/2 cup mushrooms, sliced 1/3 cup red bell pepper, roasted, sliced Heat oven to 350 degrees. Mix rices, 3/4 cup of the alfredo sauce, 1/4 teaspoon of the tarragon and the pepper in ungreased 13x9x2 inch baking dish. Spray 12 inch nonstick skillet with cooking spray; heat over medium high heat. Sprinkle chicken with seasoned salt. Cook chicken in skillet 3-4 minutes, turning once, until brown. Place chicken on rice mixture. Mix remaining alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers. Spoon over chicken and rice. Cover and bake for 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings

Banana Cake Balls

Banana Cake Balls 1/2 cup cold milk 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding 1 small fully ripe banana, mashed 1 pkg. (10.75 oz.) frozen pound cake, thawed, crumbled into fine crumbs 3 pkg. (4.4 oz. each) milk chocolate bars, chopped 2 Tbsp. multi-colored sprinkles Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well. Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour. Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm

Oreo Stuffed Peanut Butter Cookies

Oreo Stuffed Peanut Butter Cookies 1 cup (2 sticks) unsalted butter 1 cup peanut butter 1 cup white sugar 1 cup brown sugar, packed 2 eggs 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons baking soda 1 package of regular Oreo cookies In the large bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in. In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour (I never wait that long, if at all). Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. You want just enough dough to cover the Oreo so that your chocolate to peanut butter cookie ratio is equal. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie. Bake for 8-11 minutes, or until cookies have just started to brown around the edges. Do not overbake! I like mine a little on the gooey side so 8 minutes is all I cook them. Cool on baking sheet for a couple of minutes, then transfer to a cooling rack. Store in an airtight container.

Best Breakfast

Best Breakfast 1 can of crescent rolls 2 cups of shredded cheddar cheese 1/4 cup chopped onion (optional) 6 large eggs 1 cup of milk 1 package of Sausage(any type of meat can be used) In a 13x9 pan spread the crescent dough in bottom of pan. Make sure to push all sides in so no holes are showing. Next brown your sauage making sure its well done and drain. Spread the meat on top of the dough crescent rolls in pan Then spread part of cheese all over the meat. Beat your eggs and then add milk. After beating the eggs mix in the onion and salt & pepper if want too. Pour the egg and milk mixture over all the ingredients already in the pan and top that with the rest of the cheese. Bake at 375 degrees until a knife inserted in middle comes out clean

RICE CHEESE BALLS

RICE CHEESE BALLS Makes 16 balls. Oil 16 cubes fontina cheese 2 cups cold rice risotto 1 cup panko breadcrumbs 2 tbs pesto Mix risotto and pesto. Divide into 16 balls. Stuff cheese cube into each, roll in panko. In pot, fry in oil until golden. Drain on paper towels, then SERVE

BLOODY MARY TOMATOES

BLOODY MARY TOMATOES Hot sauce 1 tsp Worcestershire sauce 1 pint grape tomatoes 1/4 tsp celery salt 1 tbs oil Heat oven to 425°. In a cast iron skillet, toss tomatoes with oil, Worcestershire, and celery salt. Bake until tomatoes pop and split, 25 min. Transfer to a bowl with pan juices, let cool 25 min. Season tomatoes with a dash of hot sauce, coarsely smash half of the tomatoes, leave rest whole, then SERVE

Garlic Butter Mushrooms

Garlic Butter Mushrooms 2 dozen large mushrooms 1/2 cup butter, melted 2 garlic cloves, minced 2 shallots, minced 1/2 cup minced parsley Juice of 1/2 lemon 1/2 tsp. salt 1/4 tsp. black pepper Preheat oven to 400. Clean mushrooms, removing stems. In blender or food processor, mix the butter, garlic, shallots, and parsley. Blend. Add lemon juice, salt and pepper and blend briefly again. Put the mushrooms cap side up in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture, about 1/2 to 1 tsp. each. Bake for 10 to 12 minutes

Pork Spareribs

Pork Spareribs 4 lbs. pork spareribs cut up 3 Tbsp. butter 1 large onion, minced 1 garlic clove, crushed 2 Tbsp. cider vinegar 2 Tbsp. orange juice 6 Tbsp. brown sugar 3 tsp. salt 1 Tbsp. mustard 1 tsp. cinnamon 4 Tbsp. Worcestershire sauce 2 cups ketchup 1 1/2 cups diced celery 1 can crushed pineapple, 8 oz Preheat oven to 350. In large pan, cover ribs with water and boil for 15 minutes. Drain. In another pan, melt butter and simmer the onion and garlic til tender. Add remaining ingredients and cook for 5 to 10 minutes. Add ribs and cook gently. Pour entire mixture into baking dish and bake in oven for about 30 minutes or til meat is tender. Note: This recipe freezes well

Lemonade Pie

Lemonade Pie 14 ounces sweetened condensed milk 6 ounces frozen lemonade concentrate, thawed 8 ounces Cool Whip 1 graham cracker crust Add all the ingredients except the pie crust to a mixing bowl. Mix to combine. Do not beat. Spoon pie filling into graham cracker pie crust. Freeze until ready-to-serve

Yummy Strawberry Cake

Yummy Strawberry Cake 1 strawberry cake mix 4 oz. cream cheese 2 eggs 1/2 cup oil 8 oz. frozen strawberries, thawed 1/2 cup water 1/2 cup strawberry juice In microwave, warm cream cheese (about 40 seconds). Mix all ingredients and stir in strawberries. Pour into two oiled and floured round cake pans and bake at 350 degrees until middle is done. Do not over bake. Cool slightly. Place first layer onto cake plate and puncture layer with knife or fork. Spread portion of icing onto warm cake and press into punctures. Add second cake layer and repeat, saving some icing for final frosting. When cake has cooled completely, spread remaining icing over top and sides. Strawberry Icing: 8 oz. cream cheese 2 sticks margarine 1/2 to 3/4 box confectioners' sugar 8 oz. frozen strawberries Beat cream cheese and margarine until smooth. Add sugar and drained strawberries

BAR B Q Meatballs

BAR B Q Meatballs 1 1/2 lbs. ground beef 3/4 c. oats 1 c. milk 3 TB minced onion 1 1/2 tsp salt plenty of ground black pepper Sauce 1 c. ketchup 2 Tb sugar 3 Tb vinegar 2 Tb worcestershire 4-6 Tb minced onion Dash of tabasco Preheat oven to 350 degrees. Mix all ingredients together for the sauce and set aside. Combine meatball ingredients. Roll into medium sized balls and place on a cookie sheet and put in the freezer for about 5 minutes. Remove from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil and place into a baking dish. Spread sauce evenly over the meatballs and bake for 45 minutes.

CHOCOLATE CHIP CHEESE CAKE

CHOCOLATE CHIP CHEESE CAKE 2 Rolls chocolate chip dough 2 8-oz.packages cream cheese, softened 3 eggs 2 cups powdered sugar 1 teaspoon vanilla Spray 9x13 pan with pam. Slice cookie dough into rounds and cover the bottom of the pan. Cream the cheese, eggs, and sugar. Add vanilla. Pour this mixture over the cookie dough. Use some of the left over cookie dough to cover the top. Crumble it over the top. Bake at 300% for 1 hour. You can drizzle chocolate icing over the top if you like. We usually don't but you can if you want. Let cool before cutting into pieces

MEXICAN CHICKEN

MEXICAN CHICKEN 1 Pkg. of soft flour tortillas 4 Chicken Breasts, cooked, boned and cut into bite size pieces. 1 large to medium chopped onion 1 Teaspoon Garlic salt Grated cheese 1 can Rotel tomatoes, (I use the original) 2 cans Cream Of Chicken Soup Mix chicken pieces,soup, onion, garlic salt and rotel tomatoes into a bowl. Line greased Baking Dish with soft flour tortillas than are torn into pieces. Make sure the total bottom of dish is covered. You can make two layers if you would like. Spoon the chicken, soup mixture into the dish over the flour tortillas. Cover with graded cheese. Bake at 350% for 30-35 minutes or until bubbly. This can be frozen and reheated in the microwave and still tastes Yummy!

Chocolate Pistachio Bundt Cake

Chocolate Pistachio Bundt Cake 1 pkg white or yellow cake mix 1 pkg Pistachio instant pudding 1 c Orange juice 1/2 c Oil 4 Eggs 1 ts Almond extract 3/4 c Chocolate syrup Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes. Pour 2/3 into greased bundt pan. Add chocolate syrup to remainder; pour into pan. Bake 50-60 minutes at 350-degrees. Top with favorite glaze. For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract

Strawberry Banana Delight

Strawberry Banana Delight 1 package (.3 ounce) sugar-free strawberry gelatin 1 cup boiling water 6 ice cubes 2 medium ripe bananas, cut into chunks 4 tablespoons whipped topping 4 fresh strawberries In a small bowl, dissolve gelatin in boiling water; cool for 10 minutes. Add enough water to ice cubes to measure 1 cup. In a blender, combine gelatin and ice mixture; cover and process for 1 minute or until ice cubes are dissolved. Add bananas; process 1-2 minutes longer or until blended. Pour into four dessert dishes. Refrigerate for at least 30 minutes or until set. Garnish each with 1 tablespoon whipped topping and a strawberry

Cornbread Cakes

Cornbread Cakes

1/2 cup butter(1 stick)
2 eggs, beaten lightly
6 tablespoons cornmeal
1/2 cup milk
1 cup sugar
2 cups Bisquick

Melt the butter in a large bowl. Let cool a bit and stir in eggs.

Stir in cornmeal and let sit for about 5 minutes to absorb liquid. Add milk and then dry ingredients.

Pour into buttered 8" square pan and bake at 325 degrees F for 35-45 minutes. Serve warm.

Note: for a lighter recipe, use margarine, skim milk, egg whites, and low-fat Bisquick. The result is still delicious

Fried Southern Heaven

Fried Southern Heaven

1/2 pound okra
4 green tomatoes
1 onion
1 cup yellow corn meal
1 tablespoon fresh dill
1/2 tablespoon parsley
2 cloves garlic, minced
3 cups milk
3 tablespoons olive oil

Cut up okra, green tomatoes, and onions and soak in bowl of milk 10 min.

Place corn meal, and spices in large kitchen bag. After soaking, place vegetables in bag and shake.

Place in hot oil and fry till a golden brown, stirring regularly. Removed from oil and let try on paper towel

White Chocolate Pecan Squares

White Chocolate Pecan Squares

1 (12 oz.) package white chocolate chips, divided
1/4 cup (1/2 stick/2 oz./) butter or margarine
2 cups all-purpose flour
1/2 teaspoon baking powder
1 (14 oz.) can sweetened condensed milk
1 cup chopped pecans, toasted
1 large egg
1 teaspoon vanilla extract
Confectioners' sugar

Preheat oven to 350 . Grease a 9 x 13-inch baking
pan. In large saucepan over low heat, melt 1 cup chips and butter. Stir in
flour and baking powder until blended. Stir in condensed milk, pecans, egg,
vanilla and remaining chips. Spoon mixture into prepared pan. Bake in
preheated oven for 20 to 25 minutes. Cool. Sprinkle with confectioners'
sugar; cut into squares. Store covered at room temperature.

Makes 24 squares.

CHOCOHOLIC SQUARES

CHOCOHOLIC SQUARES

4 ounces unsweetened chocolate, melted
4 ounces semisweet chocolate, melted
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt

Preheat oven to 350ºF. Cream butter and sugar; add eggs one at a time
beating well after each addition. Stir in vanilla. Combine flour and salt;
stir into butter mixture. Stir in cooled melted chocolate. Pour into a
greased 9 x 13 inch pan and bake for about 40 minutes, until a toothpick
inserted comes out almost clean. Let cool before serving

Easy Nacho Skillet Dinner

Easy Nacho Skillet Dinner

1 lb ground beef
1 can kidney beans
1 15 oz can tomato sauce
1 can Green Giant mexicorn,undrained
1 t chili powder
2 cups broken tortilla chips
1 cup shredded cheddar cheese

Brown beef,drain. Stir in beans,tomato sauce,corn and chili powder
Simmer 10 minutes stirring occasionally. Sprinkle chips evenly over meat mixture. Top with cheese. Cover and simmer 2 minutes or until cheese is melted on top

Crescent Caramel Swir

Crescent Caramel Swirl

1/2 cup butter or margarine
1/2 cup chopped nuts
1 cup firmly packed brown sugar
2 tablespoons water
2 (8 ounce) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

Heat oven to 375 degrees. (350 degrees for colored fluted tube pan.) In small saucepan, melt
butter. Coat bottom and sides of 12 cup fluted tube pan, do not use pan with removable
bottom, with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts.
Add remaining nuts, brown sugar and water to butter; heat to boiling, stirring occasionally.
Remove dough from cans in rolled sections; do not unroll. Cut each section into 4 slices.
Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate.
Spoon half the caramel sauce over dough. Repeat with remaining dough, topping slices in pan
pour remaining caramel sauce over dough. Bake for 25 to 30 minutes (30 to 35 minutes for
colored fluted tube pan) or until deep golden brown. Cool 3 minutes; turn onto serving platter
or waxed paper.

Makes 1 coffee cake ring.

Chinese Fried Rice (Chow Fon)

Chinese Fried Rice (Chow Fon)

2 scallions, chopped
3 Tbsp. oil
2 cups cooked rice
3/4 cup chopped fresh raw shrimp OR 1 can (7 oz)
1 Tbsp. soy sauce
2 eggs, lightly beaten
Scallion for garnish

Cook chopped scallions gently in hot oil. Add rice and shrimp and cook, stirring til rice is hot and shrimp are pink. Add soy sauce and eggs, cook and stir til eggs are set. Garnish with another scallion, cut into slivers. Variations: Instead of shrimp, use about 1 cup of diced left over roast pork or ham or other cooked meat or use cooked chicken. Or a combination of meat or add 1/2 cup well drained bean sprouts or water chestnuts to mixture. Omit scallion garnish and use slivered almonds or chopped cashews instead. Serves 2,well depends how hungry you are

Mexican Taco Hashbrowns

Mexican Taco Hashbrowns

1 pound ground beef
1/2 cup onions, chopped
1 garlic clove, minced
8 ounces tomato sauce
1 teaspoon chili powder
3/4 teaspoon salt, divided
1 tablespoon Butter
1 tablespoon vegetable oil
4 1/2 cups frozen shredded hash browns, thawed
4 large tomato slices
1 cup mexican cheese blend, shredded

In a large saucepan, brown ground beef with onions and garlic; pour
off drippings. Add tomato sauce, 1/2 teaspoon salt and chili powder;
bring to a boil. Reduce heat; simmer uncovered 10 minutes or until
most of liquid is absorbed, stirring occasionally.

In a 10" nonstick ovenproof skillet heat oil and butter over medium-
high heat until sizzling. Add potatoes, pressing into one layer.
Sprinkle with remaining 1/4 teaspoon salt. Cook 5 minutes or until
golden brown. Turn with large spatula; continue cooking 4 to 5
minutes or until bottom of potatoes are golden brown, reducing heat
if potatoes are browning too quickly. Spoon meat mixture over
potatoes; top with tomatoes and cheese. Broil 3-4" from heat source 2
to 3 minutes or until cheese is melted.

Cross-Eyed Pig Basic Rub recipe

Cross-Eyed Pig Basic Rub recipe

1 cup paprika
1/2 cup brown or cane sugar
1/3 cup salts (1/2 non-iodized and 1/2 seasoned)
1/3 cup plain chili powder
2 tablespoons seasoned pepper
2 tablespoons granulated garlic
2 teaspoons cinnamon
Other spices: coarse ground pepper, red pepper
seasoning,
cumin, Worcestershire powder, cayenne, kosher salt

Enchanted Forest Salad

Enchanted Forest Salad

Vinaigrette Dressing:
3 tablespoons shallots, chopped
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt, to taste
pepper, to taste

Combine all ingredients. Set aside.

12 ounces fresh wild mushrooms, assorted, sliced (shiitakes,
criminis, oysters)
extra virgin olive oil, for sauteing
3 tablespoons fresh herbs, assorted, chopped (tarragon, parsley,
chives, thyme)
2 1/4 ounces arugula and radicchio leaves, washed and dried
3 tablespoons pine nuts, (pignolis) toasted
3 tablespoons tomatoes, peeled, diced

Place oil in pan, heat thoroughly. Add mushrooms; saute until cooked. Add vinaigrette to pan; toss. Add herbs to pan; toss.

Place hot mushrooms in bowl with lettuces; toss. Add nuts and diced tomatoes. To serve, divide into 2 plates, layering mushrooms on top

Apple Doodles

Apple Doodles

2/3 cup butter-flavored shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 -1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped peeled tart apple
3/4 cup chopped walnuts optional


In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon, baking powder, baking soda and salt; stir half into the creamed mixture. Stir in the apple, walnuts if desired and remaining flour mixture.

Drop by heaping teaspoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Remove to wire racks to cool.

About 3-1/2 dozen.

Chinese Omelet

Chinese Omelet

8 eggs
2 cups cooked chicken, shredded
12 jumbo shrimp, peeled and deveined
2 tbsp chopped chives
2 tsp light soy sauce
dash of chili sauce
2 tbsp vegetable oil

Lightly beat the eggs in a large mixing bowl.
Add shredded chicken and shrimp to eggs, mixing well.

Stir in chopped chives, light soy sauce and chili sauce, mixing well again.

Heat vegetable oil in a large preheated skillet over a medium heat.

Add egg mixture to the skillet, tilting pan to coat the base completely.
Cook over a medium heat, gently stirring the omelet with a fork, until surface is just set and the underside is a golden brown color.
When omelet is set, slide it out of the skillet with the aid of a spatula onto a platter.

Cut the omelet into squares or slices and serve immediately

Pepper Jack Chicken

Pepper Jack Chicken
Serves 2

2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons olive oil
1/2 -1 teaspoon seasoned pepper
1/4 teaspoon garlic powder
2 slices monterey jack pepper cheese (3/4 ounces each)
1/4 cup salsa

Brush chicken with oil; sprinkle with seasoned pepper and garlic powder.
Coat an indoor grill with non-stick cooking spray.
Grill chicken for 4-5 minutes or until juices run clear.
Transfer chicken to serving plates. Top with cheese and salsa.

NOTE: Salsa can be at room temperature, but can be warmed in the
microwave until it is just heated through.

Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms

1 pound fresh large mushrooms
1 (8 ounce) package cream cheese, softened
8 slices bacon, fried crisp, crumbled

Clean mushrooms and remove stems. Beat cream cheese until creamy. Mix cream cheese and crumbled fried bacon. Stuff mushrooms with mixture. Place on a foil lined cookie sheet. Bake at 300 degrees for 5 to 10 minutes, or until hot. Broil a few seconds to brown.

BAKED SKILLET TAMALE PIE

BAKED SKILLET TAMALE PIE

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (14 & 1/2 –ounce) can cup-up, peeled tomatoes, undrained
1 (8-ounce ) can corn kernels, drained
1 (2.2-ounce) can sliced ripe olives, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup yellow cornmeal
1/2 cup flour
1 & 1/2 teaspoons baking powder
1 egg
2 tablespoons vegetable oil
2 teaspoons sugar
1/2 cup shredded Monterey Jack, or cheddar cheese

In a 9- t0 10-inch deep ovenproof skillet or flameproof casserole, cook beef with onion and green pepper over medium high heat, stirring often to break up beef, until beef if browned, about 5 minutes. Drain off excess fat.
Stir in tomatoes with their liquid, tomato sauce, corn, olives, chili powder, and cumin. Heat to boiling, reduce heat to low, and simmer 10 minutes.
Preheat oven to 400 degrees. Meanwhile, in a bowl, combine cornmeal, flour, baking powder, milk, egg, oil and sugar; mix well. Pour batter over beef mixture in skillet and carefully spread evenly.
Bake 18 to 20 minutes, or until cornbread is don. Immediately sprinkle cheese over top. To serve, cut into wedges.
Makes 4 or 5 servings

CROCK POT WESTERN OMELET CASSEROLE

CROCK POT WESTERN OMELET CASSEROLE

32 oz. bag frozen hash brown potatoes
1 lb. cooked sausage or cubed ham
1 medium onion, diced
1 & 1/2 Cups shredded cheese
12 eggs
1 Cup Milk
1 tsp. salt
1 tsp. pepper

Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of crock pot.
Repeat two times.
Beat together eggs, milk, salt, and pepper.
Pour over mixture in crock pot.
Cover.
Cook on low 8-9 hours.

RICE-SWEET POTATO TREAT

RICE-SWEET POTATO TREAT

1 c. cooked rice
3 c. cooked sweet potatoes, mashed
1/2 tsp. salt
1 c. sugar
2 eggs, beaten
1/2 c. milk
1/2 tsp. vanilla

Mix rice, potatoes, sugar, salt, eggs, softened butter, milk, and
vanilla. Pour into a 2-quart casserole. Add the following topping: 1/2
c. chopped pecans 1 c. brown sugar 1/3 stick butter 1/3 c. plain flour
Combine brown sugar and flour; add melted butter and mix. Add nuts and
Rice Krispies. Spread over sweet potato mixture. Bake at 350 degrees for
35 minutes

PEANUTTY CHOCOLATE TREATS

PEANUTTY CHOCOLATE TREATS

3/4 c. graham cracker crumbs
1/2 c. butter, melted
2 c. confectioners sugar
1/2 c. chunky peanut butter
1 c. semi-sweet chocolate chips

In a bowl, combine graham cracker crumbs and butter. Mix well. Stir in
sugar and peanut butter. Press mixture into a greased 8-inch square pan.
In the microwave or double boiler, melt chocolate chips; stir until
smooth and spread over peanut butter layer. Chill for 30 minutes or so
before cutting into squares. Chill 30 minutes more until firm.
These are quick and easy; good, too

DOUBLE DECKER RICE KRISPIE TREATS

DOUBLE DECKER RICE KRISPIE TREATS
BOTTOM:
1/2 c. peanut butter
1/4 c. corn syrup
2 tbsp. sugar
1 1/2 c. Rice Krispies
In medium saucepan, combine peanut butter, corn syrup and sugar; cook
over low heat until peanut butter is melted. Stir off heat; stir in Rice
Krispies until well-coated. Press into foil lined 8 x 8 x 2 pan.
TOP:
1 c. semi-sweet chocolate chips
1/4 c. corn syrup
2 tbsp. sugar
2 tbsp. butter
1 1/2 c. Rice Krispies
In medium saucepan, combine chocolate chips, corn syrup, sugar, butter;
cook over low heat until chocolate and butter are melted. Stir off heat;
stir in Rice Krispies. Press on top of peanut butter layer. Cut into
squares or rectangles

EGG BRUNCH

EGG BRUNCH

6 eggs
1 1/2 tsp. dry mustard
6 slices bread, cubed
2 c. ham, bacon or chicken bits, cooked
3 c. milk
1 tsp. salt
3/4 lb. sharp grated cheese (3 c.)

Gently fold all ingredients together. Pour into a buttered casserole dish. Mix the night before and refrigerate.
Preheat oven to 350 degrees and bake for 40 - 45 minutes. Serve with fresh fruit, melon, Boston Brown bread and garnish. Makes a great brunch!

Chocolate Pecan Cheesecake Bars

Chocolate Pecan Cheesecake Bars

Crust:
1 pk Chocolate cake mix
1/2 c Butter or margarine -- Softened
1 Egg
1/2 c Pecans -- chopped

Filling:
8 oz Cream cheese -- softened
14 oz Sweetened condensed milk
1 ts Vanilla
1 Egg

Heat oven to 350. Grease 13 x 9 pan.

In large bowl, combine cake mix, margarine and egg; mix at low speed until combined. Stir in pecans. Reserve 1 cup for topping; set aside. Press remaining mixture evenly in bottom of greased pan. Beat cream
cheese in medium bowl until fluffy. Add remaining filling ingredients and beat at medium speed until smooth.

Pour over crust; sprinkle with reserved topping. Bake at 350 for 35
to 40 minutes. Cool completely. Cut into bars. Store in refrigerator.

Orange Jell-O Cake

Orange Jell-O Cake

1 (18 1/4 ounce) box yellow cake mix
1 small box orange gelatin
2/3 cup vegetable oil
2/3 cup water
4 eggs
2/3 cup orange juice
1 cup sugar

Glaze:
2/3 cup orange juice
1 cup confectioners' sugar

Preheat oven to temperature specified on cake mix. Lightly
grease a 9 x 13-inch pan or Bundt pan.
In a large bowl, combine cake mix, gelatin mix, oil, water, eggs,
orange juice and sugar. Beat until well combined. Pour batter
into pan. Bake as directed on cake mix box.

Glaze: Combine orange juice and sugar in a small bowl. Poke
holes in top of hot cake with a wooden pick. Pour glaze over
cake.

Butter Potatoes

Butter Potatoes

1/4 cup butter
3 green onions, chopped
3 large potatoes, peeled & thinly sliced
salt and pepper to taste
1 cup cheddar cheese, grated
1 cup cornflakes


Melt the butter in a small saucepan. Sauté the onions until tender.
Layer the potatoes in a small buttered casserole dish, overlapping the layers. Pour the butter & onions over top. Then, sprinkle with salt & pepper. Bake at 400 for 20 minutes.
Remove the casserole dish from the oven & sprinkle with the cheese & cornflakes. Bake an additional 10 minutes, or until the potatoes are tender

Pizza on a Bun

Pizza on a Bun

1 lb ground beef
1 can Pizza Sauce
1 8-ct pkg Hamburger buns
Shredded Mozzarella Cheese

Brown ground beef and drain the grease. Mix in 1 can of pizza sauce. Lay hamburger buns open on a cookie sheet. Spoon meat mixture onto the bun halves. Sprinkle shredded mozzarella cheese over the 'pizzas'. Bake in a 350º oven until the cheese is melted and 'toasted' golden brown.

Feather Light Biscuits

Feather Light Biscuits

2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1/2 to 1/4 cup heavy (whipping) cream
1/2 cup sour cream
4 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 425 degrees. Line a 10" cake pan with parchment paper.
Combine the flour, salt, baking powder, and sugar in a mixing bowl. Stir in the ingredients with a fork.
In a small bowl, whisk together 1/2 cup of the heavy cream and the sour cream.
Slowly add the cream mixture to the dry ingredients, mixing lightly with a fork. Gather the dough together by hand, and if it doesn't completely come together, add a little more heavy cream until it does.

Pat the dough into a ball, and then roll it out on a lightly floured board to form a 9" square. Cut the dough into 12 squares, dip both sides of each square in the melted butter and place them in the prepared pan so the sides are touching.

Bake in the center of the oven until the biscuits are lightly browned and puffed, 13 to 15 minutes. Remove from the oven, and serve immediately.

1 dozen

Nutmeg Logs

Nutmeg Logs

3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1/4 cup confectioners sugar, sifted

Preheat the oven to 350 degrees.

Sift the flour, salt, and nutmeg together onto a piece of waxed paper.

In a large mixing bowl, cream the butter until it is light. Then add the sugar and mix until light and fluffy. Add the egg and the vanilla, and mix well. Gradually stir in the flour mixture. Chill the dough, covered, for about 30 minutes, so it easy to work with.

Shape the dough into logs about 1/2 inch in diameter. Cut the logs into 1 inch lengths, and place them on unoiled baking sheets about 1/4" inch apart. Bake in the center of the oven until the logs are beginning to turn gold at the edges, about 15 minutes.

Place the confectioners' sugar in a plate or shallow bowl, and while the logs are still hot, roll them in the sugar. Cool them on wire racks, and then store them in an airtight container. These cookies improve with age if stored in a cool place. They will keep well for a month.

About 7 dozen cookies

Buttery Pecan Drops

Buttery Pecan Drops

2 cups pecan halves
1 cup plus two tablespoons sugar
1-3/4 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon strong brewed coffee or brandy

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Place the pecans in a food processor along with two tablespoons of the sugar, and process until very fine, almost like flour. Transfer the mixture to a medium-sized bowl, stir in the flour and salt, and set aside.

Cream the butter and 1/2 cup of the sugar in a large bowl until pale yellow and light. Add the vanilla and the coffee, and mix well. Then gradually add the flour mixture, stirring just until it is combined. Do not overmix, or the batter will become oily and too soft.

Place the remaining 1/2 cup sugar in a plate or shallow bowl. Using your hands, quickly form the dough into pieces the size of a small walnut, and roll them in the sugar. Place them 1/2" apart on the prepared baking sheets, and bake in the center of the oven until they are golden and puffed, 12 to 15 minutes. Transfer the cookies to wire racks to cool. They will keep in an airtight container for at least 1 week.

Spiked Watermelon Pops

Spiked Watermelon Pops

16 popsicles

1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks
1/4 cup sugar
3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)
1/2 cup chopped fresh mint leaves
Special equipment: 16 (1/4 cup) ice pop molds, 16 wooden pop sticks or wooden coffee stirrers at least 2-inches longer than the molds.

In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.

To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.

For nonalcoholic Watermelon Pops, substitute 3/4 cup orange juice for the vodka

All Day Casserole

All Day Casserole
4 potatoes
4 carrots
1 (14 1/2 ounce) can peas, drained
1 pound ground beef
1 can condensed tomato soup
2 can water

Slice potatoes and then carrots into crockpot. Drain peas and put on top of
carrots. Brown and drain hamburger. Put on top. Mix tomato soup and water
and pour over all. Cook all day on low,a side salad maybe some cornbread,,yummy

Honey Mustard Chicken

Honey Mustard Chicken- so yummy!

1/2 cup Miracle Whip
2 Tbs. Dijon mustard
1 Tbs. honey
4 boneless, skinless chicken breast halves

Mix Miracle Whip, mustard and honey. Place chicken on greased grill over medium-hot coals (coals will have slight glow) or rack of broiler pan 5 to 7 inches from heat. Brush with 1/2 of the Miracle Whip
mixture.

Grill or broil 8 to 10 minutes. Turn; brush with remaining Miracle Whip
mixture. Continue grilling or broiling 8 to 10 minutes or until tende

Lemon-Garlic Marinated Shrimp

Lemon-Garlic Marinated Shrimp

3 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 pounds cooked shrimp

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve

Easy Crockpot Chicken

Easy Crockpot Chicken

4 - 6 chicken breasts
1 cup soy sauce
1 cup sugar
1 tsp garlic salt
1/2 cup chopped onion

Place chicken in greased 4 1/2 to 6-quart slow cooker. In a saucepan,
combine soy sauce, sugar, garlic salt and onion. Bring to a boil then
pour sauce over chicken in slow cooker. Cover and cook on low for 6 to
8 hours or on high for 3 to 4 hours.

Chicken Corn Chips Casserole

Chicken Corn Chips Casserole

8 small chicken whites Breast
1 [10-ounce ] can cream of mushroom soup concentrate
1 [10-ounce ] can cream of chicken soup concentrate
1 [10-ounce ] can chicken broth concentrate
1 block 1-pound creamy Velveeta-style cheese
1 bag corn chips [1 pound]

Boil chicken whites until no longer pink inside.
Drain then refrigerate until really cold, then slice chicken whites into thick slices.
Mix together cream of mushroom and chicken soup concentrates along with chicken broth concentrate into a microwave-safe bowl.
Dice creamy cheese before adding to mixture.
Microwave until creamy.
Preheat oven to 350
Transfer corn chips into a bag; crush corn chips until.
Shred cooled chicken slices.
Evenly spread half of crushed corn chips over the bottom of a glass 9 x 13-inch baking dish.
Top with half of shredded chicken white.
Pour half of soups mixture all over chicken white; arrange half of cheese dices on top of chicken white.
Repeat layers then sprinkle all over with remaining crushed corn chips.
Brown into preheated oven, for 30 minutes

Zesty Potatoes Topped with Parmesan Cheese

Zesty Potatoes Topped with Parmesan Cheese

3 large red potatoes or any good potatoes
1 pkg. chili mix seasoning
Parmesan cheese
Olive oil

Potatoes take a long time to cook on the grill. So I cut these into
rounds about 3/8 of an inch thick and boil them for about 3 minutes.
Be careful not to overcook or you will end up with MUSH on the grill.
I've done it. .You can use bigger potatoes and cut them into steak
fries.

Drain potatoes and let cool enough that you can handle them. Place
them into a plastic bag and drizzle enough olive oil over them to
coat. Take the package of chili seasoning and sprinkle onto the
potatoes. Mix with your hands until covered evenly. You may need to
add more seasoning a few times until the potatoes are well covered.
Place them on a lightly oiled smaller grill for veggies and more
delicate foods. Place over the direct heat when the meat goes on. Put
the potatoes over direct heat. Keeping the temperature around 350
degrees medium, adding hickory chips as needed. Smoke until soft with
the grill covered. With a large spatula turn the potatoes to brown
evenly. When the potatoes are done plate them and cover generously
with Parmesan cheese.

Serving Size 2-3

Cheesecake Dip For Strawberries

Cheesecake Dip For Strawberries

8 ounces cream cheese -- softened
1/3 cup sugar
1 each egg -- beaten
1 teaspoon vanilla
1 quart Strawberries -- fresh

Mix the cream cheese and the sugar well. Add the beaten egg and the vanilla; mix well. Microwave for 1 minute and stir. Microwave another minute and stir again. Repeat this step until the dip reaches the desired consistency. Be sure to scrape the sides of the bowl when you beat.
This dip can be served warm or cold. You may spoon the dip over sliced strawberries or dip whole berries in

Cookies and Cream Banana Bread

Cookies and Cream Banana Bread

1 1/2 sticks butter
1 Cup granulated sugar
2 eggs
4 medium size ripe bananas (or 3 Large bananas)
1 teaspoon vanilla
1 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
15 Oreo cookies, broken into pieces
1 Cup powdered sugar
2-3 Tablespoons heavy cream

Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugar until well combined. Slowly beat in egg, bananas and vanilla until combined. Place flour, baking soda, cinnamon and salt into a large bowl. Slowly add to wet ingredients. Stir in Oreos until just combined.

Scoop dough into 16 very mini loaf pans or 2 bread pans that have been sprayed with cooking spray. Muffin tins would work great too. Bake for 28-35 minutes if you are using the mini pan or 45-55 minutes for the normal bread pan. Toothpick comes clean from center.

Whisk powdered sugar and cream in a medium bowl until a nice drizzling consistency is reached. Drizzle over top of each bread and serve. Makes 16 mini loaves or 2 full loaves

Coconut Strawberry Bread

Coconut Strawberry Bread

2 eggs
1/2 cup vegetable oil
3/4 cup sugar
1 1/2 cups sliced strawberries
2 cups flour
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly ground nutmeg
1/2 tsp salt
1 cup shredded, sweetened coconut
3/4 cup chopped pecans

Preheat the oven to 350 F. Grease and flour one 9 1/2 X 5 1/2 inch
loaf pan or three 5 3/4 X 3 1/2 inch loaf pans. In a large bowl, beat
the eggs until fluffy. Add the oil and the sugar. Continue beating
until light. Mix in the berries. In another bowl, combine the remaining
ingredients. Add to the strawberry mixture. Blend just until the flour
is moistened. Do Not Over mix. Spoon into the prepared pan or pans.
Bake 50 to 60 minutes for the large loaf or 45 to 55 minutes for the small loaves, or until they test done. Cool in the pan for 5 minutes, then loosen and turn out onto a rack to cool completely

Banana Crunch Bars Candy

Banana Crunch Bars Candy

1 cup sugar
1 cup corn syrup
1-1/2 cups crunchy peanut butter
5 cups Banana Nut Crunch cereal
1 package (11-1/2 ounces) milk chocolate chips

In a microwave-safe bowl, combine the sugar and corn syrup. Microwave,
uncovered, on high for 3-4 minutes or until sugar is dissolved. Stir in peanut
butter; mix well. Add cereal; stir to coat. Press into a greased 13-in. x
9-in. x 2-in. pan. In a microwave-safe bowl, melt chocolate chips. Spread
over bars. Cool before cutting.

Makes about 4-1/2 dozen.

Banana Cream Pie in a Glass

Banana Cream Pie in a Glass

2 medium bananas, cut up and frozen
2/3 cup milk
1/4 cup French vanilla flavored liquid coffee creamer
1 1/2 cups French vanilla or vanilla ice cream
Whipped cream
3 vanilla wafers

In a blender, mix bananas, milk and creamer. Cover and blend til smooth. Add half of the ice cream at a time, blending til smooth after each addition. Divide among three glasses. Top each with whipped cream and and vanilla wafer.
makes 3 servings.

Teriyaki Chops

Teriyaki Chops - CP

4 boneless pork chops
1 large can pineapple slices (including juice)
1 bottle teriyaki sauce of your choice
2 tbs brown sugar
Salt and pepper

Season the chops with salt and pepper. Place in crock-pot then dump the
teriyaki sauce, pineapple w/juice, and brown sugar on top of them. Cook on low
6 hours and serve over rice

Cherry-Cheese Brownie Bars

Cherry-Cheese Brownie Bars

1(21.5 oz.) pkg. Betty Crocker fudge brownie mix
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1 egg
1 (21 oz.) can cherry pie filling

Heat oven to 350. Prepare brownie mix as directed on package except bake 20 minutes.

Beat vanilla, egg, milk and cream cheese in large bowl until smooth. Pour over baked brownie layer. Bake until topping is set (25 minutes). Cool 2 hours. Spread with pie filling. Store in refrigerator.

Artichoke and Chicken Bake

Artichoke and Chicken Bake

1 (14 oz) can water-packed artichoke hearts, well drained and chopped
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder or 2 garlic cloves
4 boneless skinless chicken breast halves

Preheat oven to 375. Spray an 11x7 inch baking dish with Pam.

Salt and pepper the chicken breast halves and place in the dish.
In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well. Spread artichoke mixture over chicken breasts.

Bake, uncovered, 30-35 minutes or until chicken juices run clear

Slow Cooker Pizza

Slow Cooker Pizza

1 1/2 lbs. ground beef
1 onion, chopped
1 bell pepper, chopped
1 (16-oz.) jar spaghetti sauce
1 (16-oz.) jar pizza sauce
1 bag egg noodles or penne pasta
4 oz. pepperoni or Canadian bacon
1 small jar mushrooms, drained
1 (8-oz.) pkg. mozzarella cheese, shredded
1 (8-oz.) pkg. cheddar cheese, shredded

Brown ground beef, onion and pepper. Add spaghetti sauce and pizza sauce; simmer.

Cook noodles.

Layer in a large slow cooker the meat mixture, noodles, cheeses, pepperoni and mushrooms until full, ending with cheese on top.

Cook on low until cheese melts, approximately 30 minutes.

Lemon Pudding Filled Angel Food Cake

Lemon Pudding Filled Angel Food Cake

1 angel food cake
1 (12 ounce) can lemon pie filling
1 (12 ounce) container whipped topping

Cut the cake in half horizontally making a trench all around cake large
enough to hold pie filling. Spread can of pie filling in trench. Place cake
together again. Spread whipped topping over entire cake--make sure you get
the inside too. Chill before serve

Honolulu Punch

Honolulu Punch

20 oz. pineapple chunks, in juice
46 oz. pineapple juice
3 C. orange juice
1/2 C. lemon juice
1 quart ginger ale
1 pint strawberries, stemmed and halved

Pour pineapple chunks and juice into square pan or ice cube trays and
freeze. Chill remaining ingredients. Combine frozen pineapple chunks,
juices and ginger ale in large punch bowl. Add strawberries to punch

MAIN DISH

MAIN DISH

3 lg. onions
1 lg. bell pepper
1 to 1 1/2 lb. ground beef
2 cans cooked tomatoes
1/2 c. rice, uncooked
1 to 2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper

Saute onions and bell pepper in fat until brown. Add beef and cook until brown. Drain. Stir in remaining ingredients. Pour into a greased 2-quart baking dish. Cover and bake at 350 degrees for 45 minutes. Remove cover and bake 15 minutes longer

Banana Pudding Cake

Banana Pudding Cake
1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
4 large eggs
1 cup water
1/2 cup mashed ripe banana (about 1 medium)
1/4 cup vegetable oil
Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. Beat at medium speed with an electric beater until blended. Pour into a greased 10-inch tube pan.Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.

BLACK DIAMOND DINNER

BLACK DIAMOND DINNER


1 ring kielbasa sausage, cut into sections
4 med. potatoes
4 lg. carrots
1 sm. head cabbage
2 c. water
--SAUCE:--
4 tbsp. flour
4 tbsp. brown sugar
4 tbsp. vinegar
2 tsp. mustard
1/2 tsp. salt
1/2 tsp. pepper

Peel and quarter potatoes, carrots and cabbage. Dump sausage, veggies and water into pot. Cover and cook for 30 minutes or until veggies are tender. Remove to a platter and keep warm. Sauce: Retain 1 1/2 cups pot juice. Add flour, sugar, vinegar, mustard, salt and pepper. Cook, stirring until sauce is smooth and thickened. Pour over warm sausage and veggies

SOMBRERO PIE

SOMBRERO PIE

1 lb. ground beef
1 lg. onion, sliced
2 1/2 c. tomato juice
1 (10 oz.) pkg. frozen corn or you can use a 12 oz. can of whole corn
1 pkg. Taco seasoning mix
1 tsp. salt
1/4 tsp. pepper
Cornmeal Pastry (below)

In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes, stirring occasionally. Heat oven to 400 degrees. Prepare pastry. Pour meat mixture into ungreased baking dish 11 1/2 x 7 1/2 x 1 1/2 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes. 4 to 6 servings.

--CORNMEAL PASTRY:--
1 c. sifted flour (if using self-rising flour, omit salt)
1/4 c. cornmeal
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
3 tbsp. cold water

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12 x 8 inches, on lightly floured cloth covered board. Fold lengthwise in half; cut slits in the center along the folded edges. Put on top of meat mixture as mentioned above

Orange-Berry Swirl

Orange-Berry Swirl

Makes 5 cups (serving size: 1 cup)

2 (10-oz.) packages frozen strawberries in light syrup
1 (6-oz.) container plain low-fat yogurt
1 cup fresh orange juice
1 cup fat-free milk

Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately

PIZZA HOT DISH

PIZZA HOT DISH


8 (10 oz.) wide noodles
1 c. Cheddar cheese soup
2 cans pizza sauce
1 can mushroom pieces
1 lb. browned ground beef
Onion, salt, pepper to taste
1 c. grated Mozzarella cheese

Mix all ingredients except cheese and bake at 350 degrees for 30 minutes. Sprinkle with cheese and bake for 15 minutes

CAVATINI

CAVATINI


2 c. macaroni spirals
1 lb. hamburger
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1 (2 lb.) spaghetti sauce
1 lb. Mozzarella cheese
1 can mushrooms
Parmesan cheese
Onion
Green pepper
1 (5-8 oz.) pkg. pepperoni

Cook macaroni according to package directions. Brown hamburger, onion and green pepper; drain. Add seasonings, spaghetti sauce, mushrooms and pepperoni. In 9"x13" glass baking dish, alternate layers of macaroni, sauce and grated cheese with final layer being cheese. Top with sprinkling of Parmesan cheese. Cover with foil. Bake at 350 degrees for 1 hour

LEMON WHIPPERSNAPPERS

LEMON WHIPPERSNAPPERS

1 (18.25 ozs) lemon cake mix
1 large egg
zest and juice from 1 lemon
(tip: heat in the microwave for about 10 seconds
and you'll get more juice=)
1 (8ozs) tub cool whip, thawed
About
3/4 c. powdered sugar

Preheat
oven to 350. In large bowl, combine dry cake mix, egg, lemon juice and zest.
Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will
be sticky; cover and refrigerate for 1 hour. Scoop batter out by spoonsful
Roll in powdered sugar. Place on prepared cookie sheet and bake 9 - 10 minutes
or until lightly browned. If you use teaspoonsful to measure the dough,
you'll get about 40 cookies

EGGPLANT PARMIGIANA

EGGPLANT PARMIGIANA


1/4 c. flour
1 med. eggplant, peeled & cut crosswise into 1/2" slices
1 beaten egg
1/4 c. cooking oil
1/3 c. Parmesan cheese
16 oz. jar spaghetti sauce
6 oz. Mozzarella cheese

Combine flour and 1/2 teaspoon of salt. Dip eggplant into egg then into flour mixture. Brown eggplant into hot oil, 3 minutes on each side. Drain on paper towels. Place 1/2 eggplant in a 10x6x2 inch baking dish. Sprinkle with 1/2 the Parmesan cheese. Repeat layers. Bake, uncovered, at 400 degrees for 15-20 minutes

MOZART MOZZARELLA

MOZART MOZZARELLA

2 lb. hamburger
1 onion, chopped
1 (15 oz.) can tomato sauce
1 sm. can mushrooms
8 oz. carton sour cream
1 1/2 c. shredded Mozzarella cheese
1 1/2 c. shredded Cheddar cheese
1 (8 oz.) tube crescent rolls
Oregano
Basil

Brown hamburger and onion. Drain. Mix with tomato sauce and mushrooms. Spread in bottom of 9 x 13 inch pan or casserole. Spread cheeses over top. Lay rolls out and spread with sour cream. Sprinkle with oregano and basil. Roll and place on top of cheeses. Bake at 350 degrees for 35 minutes or until rolls are brown and done

Jezebel Dip

Jezebel Dip

1 (10 ounce) jar apple jelly
1 (5 ounce) jar horseradish
1 (12 ounce) jar pineapple preserves

Mix all ingredients in a saucepan until melted. Cool. Serve with ham cubes, sausage balls, etc.

Spaghetti Pizza Lasagna

Spaghetti Pizza Lasagna
1 lb. spaghetti, cooked and drained
2 eggs, beaten
1 lb. hamburger
1 pkg. pepperoni, optional
1 cup milk
32 oz. jar of spaghetti sauce
1 sm. onion, chopped
1 can mushrooms, optional
3 cup shredded cheese of your choice
salt, pepper, oregano, garlic to taste
Combine cooked noodles, milk and eggs. Place in greased 9 X 13 pan. Spread sauce over noodles. Brown hamburger and onion, drain and season to taste. Add mushrooms. Place hamburger mixture over sauce. Layer pepperoni next. Top with cheese. Bake uncovered at 350 for 1/2 hr.

CHERRY STRUESEL COFFEE CAKE

CHERRY STRUESEL COFFEE CAKE

5 tbsp. margarine
1 pkg. yellow cake mix
1 pkg. dry yeast
2/3 c. water
1 c. flour
2 eggs
1 can cherry pie filling
2 tbsp. sugar

Melt margarine in sauce pan and set aside. In large mixing bowl, combine 1 1/2 cup dry cake mix, yeast, flour, eggs and water. Beat 2 minutes at medium speed. Spread dough in greased 9 x 13 and set aside. In sauce pan combine remaining cake mix with cold melted margarine. To make streusel top, spoon fruit filling over dough in pan. Sprinkle sugar over and then streusel over all. Bake at 375 degrees for 30 minutes. When cold glaze. (1 cup 10x powdered sugar, 1 tablespoon corn syrup, 1 tablespoon water mixed.)

STREUSEL FILLED COFFEE CAKE

STREUSEL FILLEDCOFFEE CAKE

3/4 c. sugar
1/4 c. soft shortening
1 egg
1/2 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Mix sugar, shortening and egg. Stir in 1/2 cup milk. Sift together and stir in 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt.

STREUSEL MIXTURE

1/2 c. brown sugar, packed
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. butter, melted
1/2 c. chopped nuts

Combine all ingredients. Spread half of batter in a greased and floured 9 inch square pan. Sprinkle with half the streusel mix. Add the remaining batter and sprinkle remaining streusel over top. Bake for 25 to 35 minutes in a 375 degree oven

COUNTRY BREAKFAST PIE

COUNTRY BREAKFAST PIE

1 lb. sausage, any flavor
1 (9") baked pie shell
1 1/2 c. Swiss cheese, grated
1/4 c. red or green pepper, chopped
2 tsp. onion, chopped
4 eggs, lightly beaten
1 c. light cream

Cook sausage until done. Crumble, then drain. Prepare pie crust. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375 degrees for 40 - 45 minutes. Cool on rack 10 minutes

Mozzarella Bread Loaf

Mozzarella Bread Loaf

1 long loaf Italian Bread with sesame seed
1 16 oz. package mozzarella cheese
1/2 cup black olives
1-1/2 tsp. oregano

Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1" slices. Cut cheese into 1/4" slices. Place cheese and olives between bread slices.

Bake bread on cookie sheet for 15 minutes or until cheese is melted. Sprinkle loaf with oregano. Serve immediately

EASIEST EVER CINNAMON BREAD RECIPE

EASIEST EVER CINNAMON BREAD RECIPE

1 loaf frozen Rhodes bread dough
1/4 c. brown sugar
2 tsp. cinnamon

Icing (below)

Thaw frozen bread about 2 hours. Roll on floured surface until as thin as possible (approximately 18x9 inches). Mix brown sugar and cinnamon and sprinkle
over bread dough. Form small end, roll jelly-roll style. Place in greased 9x5 loaf pan, split side up. Cover and let rise about 2-3 hours. Bake at 350
degrees until brown, 15-20 minutes. Remove from pan. Cool 15 minutes. Drizzle icing over top. Serve with butter.


ICING:
2/3 c. powdered sugar
2 tsp. water (approx.)
2 drops vanilla extract

Mix all ingredients adding water a little at a time until desired consistency. Enjoy

CEREAL SURPRISE COOKIES

CEREAL SURPRISE COOKIES

1 (6 oz.) pkg. butterscotch chips or semi-sweet chocolate chips
1/2 c. peanut butter
1 1/2 c. toasted oats cereal
1/2 c. flaked coconut
2 c. mini marshmallows
1 c. M & M's

Heat butterscotch or chocolate chips and butter in saucepan. Stir constantly until melted. Remove from heat and stir in cereal and coconut. Then stir in marshmallows and M & M's. Drop teaspoonfuls onto wax paper. Let stand for one hour. Makes 3 dozen cookies.

Cheesy Croissant Roll Ups

Cheesy Croissant Roll Ups
32 Servings

1 can refrigerated crescent rolls
4 oz cream cheese, softened
1/2 cup salsa
2 Tbs grated cheddar cheese

Preheat oven to 375. On a cutting board, unroll the crescent rolls and
form two long rectangles (4 rolls per rectangle), pinching seams
together. In a small bowl, mix together the softened cream cheese and
the salsa. Evenly distribute the cream cheese mixture between the two
dough rectangles. Starting with the long side of the dough, roll each
rectangle into a log. Slice each log into 16 equal pieces. Place
pinwheels cut side down on a cookie sheet. Top each pinwheel with a
small pinch of grated cheese. Bake for 12-14 minutes or until golden
brown.

Pina Colada Salad

Pina Colada Salad

3/4 cup crushed pineapple, drained
2 tablespoons lemon juice
1/3 cup granulated sugar
1/8 teaspoon salt
1 cup heavy cream, whipped
2 cups chilled cooked rice (not Minute Rice)
1/2 cup shredded coconut

Combine pineapple, lemon juice, sugar and salt.
Fold mixture into whipped cream.
Fold in chilled rice, then shredded coconut. Chill.
Serve in dessert dishes or halved fresh pineapple.

Makes 6 servings.

Im back

Im back,Monday I big oak tree from my front yard fall on my house,just got power and internet back,,,so happy to be back