Sweet and Spicy Candied Bourbon Pecans

Sweet and Spicy Candied Bourbon Pecans 1 egg white 1 tablespoon bourbon 3 cups pecan halves 1/2 cup granulated sugar 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper Preheat oven to 350 degrees Line a large baking sheet with foil, parchment paper, or Silpat. In a medium-sized bowl, whisk egg white with bourbon until frothy. Stir in pecans, mixing until moistened. In a separate small bowl, mix together sugar, salt, and cayenne until combined. Sprinkle over moistened nuts (that felt dirty), stir to combine and spread onto pan. Bake for 20-30 minutes stirring every ten minutes. They burn quickly so keep an eye on them!

Lavender Cooling Spray

Lavender Cooling Spray 1/4 cup rose water 8 drops lavender essential oil small spray bottle Add rose water to the spray bottle. Add lavender essential oil. Shake the mixture vigorously prior to use. Spritz liberally to cool off. * You can make it with peppermint essential oil too, but this smells more like summer to me.

Cotton Candy Salad

1 Of my favorite recipes Cotton Candy Salad 1 can eagle brand milk 2 cups crushed pineapple, drained well 1 can strawberry pie filling 1 can cherry pie filling 12 oz. tub cool whip 3/4 cup pecans, chopped Fold all ingredients together. Chill and serve.

Home Remedies

Vodka for Smelly Feet Some people are just cursed with smelly feet. Generally speaking it’s men, but we aren’t going to unfairly profile here. Smelly feet are caused by bacteria growing on the feet during the day. It is not necessarily a sign of lack of hygiene, though that should certainly be your first line of defense in controlling foot odor. There are a number of products on the market that promise to get rid of that smelly foot smell for you. However, many people are sensitive to the ingredients in these sprays. A better alternative is Vodka! Apparently Vodka is good for more than just toasting. The extremely high alcohol content in vodka can kill odor causing bacteria on contact. Vodka also has a drying effect which helps eliminate the moisture on the feet. Simply wipe down your tootsies with a vodka soaked cloth. Dryer Sheet Magic Eraser Many people are simply amazed at the magic eraser products that came out a few years ago. Did you know that your common dryer sheet contains many of the same ingredients as the magic eraser? Using a few leftover dryer sheets can give you the same cleaning power as the more expensive products. All you need to do is wet the dryer sheet and get to scrubbing. The way that dryer sheet material is woven together gives it great abrasive power in your shower making it a far better soap scum remover than many soap scum removing products. To increase your cleaning power, you might want to use a new dryer sheet rather than a used one. Duct Tape for Warts Warts are gross, no argument there. But more disturbing than the wart itself are some of the methods and chemicals used to remove them. The thought of having something burned off your body with liquid nitrogen is just unpleasant. It seems that duct tape really can be used for anything, because among its myriad of uses, it is actually a very effective wart remover as well. You can cover a wart with a small piece of duct tape for a week. This can block oxygen to the wart enough to stunt the growth. After one week, remove the tape; clean the area by scrubbing it well with a pumice stone. Recover the wart and repeat once a week until the wart naturally falls off. Lemons for Morning Sickness Pregnancy is a joyful time, when you are not puking that is. Majority of women will suffer from morning sickness to some degree. However, many women find their morning sickness so severe that it interferes with their day to day life. When every activity is being interrupted with trips to the bathroom, pregnant women need relief. Most women are nervous to take anti-nausea medications during pregnancy, though. There is reason to be nervous too. Many over the counter anti-nausea medications such as Dramamine have very strong sedative effects that are not good for the fetus. For ladies hoping to take a more natural path aromatherapy can come to their rescue. The fresh, citrus scent of lemons can almost Immediately relieve nausea associated with morning sickness. Keep a zip lock bag full of fresh lemon slices for instant relief. Aspirin for Acne A common aspirin contains a substance called acetylsalicylic acid. This substance is very similar to salicylic acid which is the active ingredient in many acne treatments. A crushed aspirin can eliminate the red swollen appearance of pimples in about an hour. Simply crush an aspirin and then mix with enough water to make a paste. Apply the paste to the affected area and allow it to dry. When the paste become powdery again, rinse the area with water. (Consult the package before use – aspirin is often not recommended for use in those under the age of 19) Onions for Earaches Earaches are the bane of childhood, but also one of the most mysterious. You can never really know what is going on in that deep, dark tunnel of the ear canal. Most earaches are caused by fluid that has been trapped and thus caused infection. The antiseptic properties of onions can disinfect the ear canal, bringing quick pain relief. Boil an onion until it is soft. Once is has cooled enough to touch, squeeze the juice into a bowl. Using a medicine dropper, apply 2-5 drops of the warm juice into the affected ear. Toothpaste for Bug Bites A small dab of toothpaste can instantly relieve the sting and itch of an insect bite. Most likely it is the peppermint oil in the toothpaste that brings about the cooling affect. Peppermint essential oil can have the same, if not greater, effect. Peppermint oil has been used for hundreds of years to treat ailments. If you don’t have peppermint oil on hand, then give the toothpaste a try. Teabags for Burns Kitchen burns are one the most common home injuries. Even a small burn can be very painful. Luckily the kitchen is also the place to find soothing relief for that burn. You can apply a wet cool teabag to the burned area for quick pain reduction. Chocolate for a Cough Finally, there is a justifiable reason to eat chocolate! You have heard the old saying, “A spoonful of sugar helps the medicine go down.” Well two ounces of dark chocolate may contain as much Theobromine as most over the counter cough medicines. Theobromine suppresses nerves responsible for the cough reflex. When this nerve is calmed by dark chocolate you can get a break from your hacking cough. Yogurt for Yeast Infections Yeast infections are a result of an imbalance in your pH levels. These levels can be thrown off by several reasons including medications, sickness and personal hygiene products. When you eat yogurt, the naturally occurring good bacteria found in yogurt can bring these pH levels back into balance and clear up a yeast infection naturally.

CLEAN your dishwasher (cheap an easy)

CLEAN your dishwasher (cheap an easy) about time to share this little tidbit with y’all. It’s so simple & frugal – all you need is a lemonade flavored packet of Kool-Aid. Yes, it has to be lemonade so don’t try cleaning your dishwasher with grape Kool-Aid. It’s the citric acid content inside the packet that does the trick, and the lemonade version is the only one that contains it. Simply pour 1 packet’s worth of Lemonade Kool-Aid into the spot where you put your detergent for a normal wash. Make sure your dishwasher is empty. Turn your dial to ‘heavy wash’ – and start the cycle. Let it run just as you normally would. When the dishwasher is done, you’ll have one sparkling clean dishwasher! Repeat this as needed, about once every 1-3 months depending on how often you use your dishwasher. I use a packet once a month because we are pretty avid dishwasher users – running 1-2 loads per day. Way cheaper than the overpriced cleaners you see at the supermarket, and it works just as good!

Homemade Cinnamon Mouthwash for Bad Breath

Homemade Cinnamon Mouthwash for Bad Breath 2 lemons 1/2 tablespoon of cinnamon 1/2 teaspoon-1 teaspoon baking soda 1 1/2 teaspoons of honey 1 cup of warm water A bottle or jar with a tight fitting lid Put 1/2 tablespoon of cinnamon into a bottle or jar with a tight fitting lid, and add the juice of 2 freshly squeezed lemons along with 1 1/2 teaspoons of honey. If you’d like you can also add in 1/2-1 teaspoon of baking soda and omit the honey, or use both. Pour 1 cup of very warm water (needed to melt the honey) into the jar, and stir well. When you need to freshen up your breath, give it a quick shake and swish/gargle 1-2 tablespoons for 1 minute. Why cinnamon: Unlike mint, which tends to just mask the smell of bad breath, cinnamon actually gets rid of the odor by killing off odor-causing bacteria. The International Association for Dental Research found that people who chewed cinnamon gum had a 50% decrease in oral bacteria versus people who chewed mint. Why honey: Honey makes everything taste better, but it also has antibacterial properties. If possible, get Manuka honey. Manuka honey is from New Zealand, and contains 127 times the amount of methylglyoxa, which is the antimicrobial agent that kills off bacteria, than acacia honey (the regular sweet stuff you usually see.) Always try to get organic raw honey. Why lemon juice: Lemon has a strong refreshing citrus scent that can help with nasty cases of bad breath. Why baking soda: Baking soda wipes out nasty things (like bad bacteria) and has been shown to help whiten teeth.

HOME MADE FABRIC SOFTNER

HOME MADE FABRIC SOFTNER 5 1/2 cups of water 15oz bottle hair conditioner 2.5 cups white vinegar 20-or-so drops of essential oil for fragrance {optional} Combine all the ingredients together in a bowl; whisk to combine. Use the same amount you’d normally use of store-bought fabric softener in the rinse cycle, or pour into a spritz bottle & spray on a wash cloth to throw into the dryer.

Taco pizza

Taco pizza 1 lb lean ground beef 1 envelope taco seasoning mix 2 (8 ounce) cans refrigerated Pillsbury crescent rolls 1 (16 ounce) can refried beans 2-3 cups shredded Mexican cheese blend 1/2 cup chopped tomatoes 1/4 cup sliced black olives 4 green onions (chopped) Preheat the oven to 375 degrees. Heat a large skillet to medium-high heat. Add the ground beef and cook while breaking up the meat into chunks with a spoon or spatula until browned. Drain any excess liquid. Add the taco seasoning to the ground beef and cook according to the package directions. Lightly grease an 11 1/2 inch by 16 1/2 inch cooking sheet. Unroll the crescent rolls and place onto the bottom and up the sides of the cooking sheet. Place into the oven and bake at 375 degrees for 11 to 13 minutes or until golden brown. Place the refried beans into a microwave save bowl. Microwave for about 1 minute. Stir the refried beans and spread them evenly over the top of the warm pizza crust. Top with the taco meat, sprinkle with the Mexican cheese blend and top with tomatoes, black olives, and green onion. Return to the oven and bake for an additional 5-7 minutes or until the cheese has melted.

Taco pizza

Taco pizza 1 lb lean ground beef 1 envelope taco seasoning mix 2 (8 ounce) cans refrigerated Pillsbury crescent rolls 1 (16 ounce) can refried beans 2-3 cups shredded Mexican cheese blend 1/2 cup chopped tomatoes 1/4 cup sliced black olives 4 green onions (chopped) Preheat the oven to 375 degrees. Heat a large skillet to medium-high heat. Add the ground beef and cook while breaking up the meat into chunks with a spoon or spatula until browned. Drain any excess liquid. Add the taco seasoning to the ground beef and cook according to the package directions. Lightly grease an 11 1/2 inch by 16 1/2 inch cooking sheet. Unroll the crescent rolls and place onto the bottom and up the sides of the cooking sheet. Place into the oven and bake at 375 degrees for 11 to 13 minutes or until golden brown. Place the refried beans into a microwave save bowl. Microwave for about 1 minute. Stir the refried beans and spread them evenly over the top of the warm pizza crust. Top with the taco meat, sprinkle with the Mexican cheese blend and top with tomatoes, black olives, and green onion. Return to the oven and bake for an additional 5-7 minutes or until the cheese has melted.

Flourless Double Chocolate Peanut Butter Cookies

Flourless Double Chocolate Peanut Butter Cookies about 18 cookies 1 cup extra chunky peanut butter 1 cup sugar 1 egg 1/4 cup cocoa powder 3/4 cup chocolate chips Preheat the oven to 350 degrees. Stir together the peanut butter, sugar, cocoa powder and egg. Add the chocolate chips and stir to combine. Scoop onto a parchment or silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the crisscross pattern on top. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container.

Taco Pie

Taco Pie 1 lb. hamburger 1 pkg. taco seasoning 1- 8 oz. pkg. cream cheese, softened 1 jar mild taco sauce (I used 15 oz. jar) 1 small can tomato paste 1 C. shredded lettuce Diced onions Diced tomatoes 1 small pkg. shredded Cheddar cheese 1 small pkg. shredded mozzarella cheese Brown hamburger with taco seasoning mix. Cool. Spread cream cheese on bottom of a serving plate or dish. Mix together taco sauce and tomato paste. Spread on top of cream cheese. Top with hamburger mixture, lettuce, onions, tomatoes and cheeses. Cover and refrigerate. Remove from refrigerator 1/2 hour before serving. Serve with taco chips.

Crazy Crust Pie

Crazy Crust Pie 1 C. flour 1/4 C. sugar 1 tsp. baking powder 1/2 tsp. salt 1/2 C. butter or margarine, softened 3/4 C. milk 1 egg 1- 21 oz. can fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.) Sugar (or cinnamon-sugar) Combine flour, sugar, baking powder, salt, shortening, milk and egg. Beat well. Pour batter into a well greased 9" pie plate. Pour pie filling into center of batter (to 1" of edge). Sprinkle with sugar (if apple or peach is used, sprinkle with cinnamon sugar). Do not stir. Bake at 375 degrees for 35 to 40 minutes, or until brown and dough is done. Makes 6 servings.

Favorite Chicken Casserole

Favorite Chicken Casserole 2 C. diced, cooked chicken 1 can cream of chicken soup 1/2 C. milk 1-1 1/4 C. chicken broth 1/2 C. chopped celery 1/4 C. chopped onion 1 egg, beaten 1/2 bag (2 C.) Pepperridge Farm Herb Stuffing 1 T. parsley flakes, optional Paprika Spread chicken in bottom of a 2-quart flat casserole dish. Dilute soup with milk. Pour over top of chicken. Cook celery and onions in broth until tender (if you don't have broth, substitute 1 cup water with a 1/2 stick of butter and 1 chicken bouillon cube). Make dressing by combining broth, celery, onions, egg, stuffing, and parsley flakes. Spread dressing on top of soup. Sprinkle with paprika. Bake at 350 degrees for 35-40 minutes or until brown and bubbly. A real favorite of everyone and so easy to prepare.

Kiss Pies

Kiss Pies 1 refrigerated pie crust, thawed 14 Hershey Kisses of choice, 1 egg white whisked with 1 Tbsp water Powdered sugar for dusting Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart . Take a knive and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form cross * *Continue cutting dough around kisses until all dough is used up. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve. about 14 little pies.

No Bake Peanut Butter-Chocolate Chunk Almond Cookies

No Bake Peanut Butter-Chocolate Chunk Almond Cookies 3 tbsp. peanut butter 1 tbsp. honey 1/4 tsp vanilla extract pinch of salt 1/4 cup almond pulp flour (or regular almond flour) 1 tbsp. chopped dark chocolate In a medium bowl, mix peanut butter, honey, vanilla, salt, and almond pulp flour together until thoroughly combined. Stir in chopped chocolate. Roll into tablespoon sized balls; serve or store in an airtight container in the refrigerator.

Cinnamon Sugar Pretzels

Cinnamon Sugar Pretzels A simple, quick snack that kiddos will love to help make 2/3 Cup Canola Oil 1/3 Cup Cinnamon Sugar 1 Bag Mini Pretzels 4 oz White chocolate, melted and colored if you so desire. Extra cinnamon sugar for sprinkling Mix the oil and cinnamon sugar together and toss pretzels in it. Microwave on high for 2 min stirring every 30 seconds until oil is absorbed (sometimes this takes longer and sometimes a little less time). Lay out on a cookie sheet and sprinkle with more cinnamon sugar. Let air dry completely and drizzle with white chocolate. Let air dry again and serve!

OOOEY GOOEY STRAWBERRY CAKE

Remember all the strawberries I put in my freezer,,,here is another reason why,,,,YUMMY OOOEY GOOEY STRAWBERRY CAKE 1 package (18 oz) Strawberry Cake mix 1/2 cup Butter, softened 4 large Eggs, divided 1 (8 oz) package Cream Cheese, softened 1 (16 oz) box Confectioners Sugar 3/4 cup chopped fresh Strawberries Sweetened Whipped Cream (optional) Strawberry for garnish (optional) Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan. In a large bowl combine cake mix, butter and one egg. Press mixture into pan. In another bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until well combined. Stir in the fresh strawberries. Pour cream cheese batter over the cake mixture. Bake for 35 minutes or until center is set. Cool completely, cut into squares to serve. Garnish with whipped cream and strawberries, if desired.

Grilled Cheese Sandwich with Bacon and Fried Egg

Grilled Cheese Sandwich with Bacon and Fried Egg 2 slices bacon 1 egg 2 slices any kind of bread butter cheddar cheese, sliced Fry the bacon until crispy. Drain on paper towels and set aside. Wipe out the pan. Fry the egg in the same pan as the bacon to desired doneness. It is best to leave the yolk a little runny, as it makes the sandwich that much more delicious. Heat a flat griddle over medium-high. Butter one side of each piece of bread. Assemble the sandwich with the cheese, egg and bacon, buttered sides out. Place the sandwich on the hot griddle and cook until well browned. Flip carefully and cook the other side. Serve right away. Notes: If you are making several sandwiches, you will have to lower the heat between sandwiches or they will start to burn before the cheese melts.

Tub Cleaner

Tub Cleaner vinegar and dish soap, no scrubbing! Heat 1/2C white vinegar in m'wave for 90 sec, pour into spray bottle. Add 1/2 Cup ...BLUE Dawn dish soap. Shake gently to mix. Spray on surface, let it sit 1-2 hours. Just wipe it away then rinse with water. Should also take soap scum off shower doors!

Pepperoni Lasagna

Pepperoni Lasagna Salt 1 pound lasagna sheets 8 ounces sliced pepperoni (about 2 cups) 4 cups Tomato Sauce, recipe follows 1 pound ricotta 1 pound shredded mozzarella 2 pounds bulk Italian sausage, cooked 3/4 cup grated Parmesan Directions Preheat the oven to 375 degrees Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath. In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel. In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times. On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired. Tomato Sauce: 3 tablespoons extra-virgin olive oil 1 yellow onion, diced 5 medium cloves garlic, minced Two 28-ounce cans crushed tomatoes 2 tablespoons thinly sliced fresh basil 1 tablespoon minced fresh oregano Salt and freshly ground black pepper In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.

Sweet and Sour Glaze Chicken Wings

Sweet and Sour Glaze Chicken Wings 3 lbs chicken wings 1/2 cup ketchup 1/2 cup brown sugar 1/4 cup rice vinegar 3 tbls soy sauce 2 tbls sesame oil Rinse and drain chicken wings. Combine remaining ingredients to make glaze. Add Chicken wings and stir gently to coat. Preheat oven to 375 degrees. Line a baking pan with foil and arrange wings on pan. Bake for 25 minutes, turn wings and bake for another 25 minutes.

CRACK POTATOES

CRACK POTATOES!!! ***Warning, Highly Addictive*** 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits (I use Real BACON!...!!) 2 packages Ranch Dip mix 1 large bag frozen hash brown potatoes Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes. *I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.!!!

Blueberry Dumpling Cobbler

Blueberry Dumpling Cobbler 4 cups blueberries 1 1/3 cups sugar 1/4 cup butter 3 (8 ounce) cream cheese, softened 2/3 cup sugar 2/3 cup milk 2 1/4 cups Bisquick baking mix 3/4 cup oats, uncooked Bring blueberries, 1 1/3 cups sugar and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves. Remove from heat. Beat cream cheese and 2/3 cup sugar with an electric mixer until fluffy; add milk and beat until smooth. By hand stir in bisquick mix and uncooked oats. Spread two-thirds of dumpling mixture onto bottom of a lightly greased 9x13 inch baking dish. Spoon blueberry mixture evenly over dumpling mixture. Dollop remaining dumpling mixture evenly over blueberries. Bake in a 350 degree oven for 35 minutes. Good served warm.

Super simple peanut butter fudge

Super simple peanut butter fudge 1 cup butter 1 cup pb 1 tsp vanilla 1 box of powered sugar Microwave butter and pb in microwave for 2 minutes take out stir then put back in for 2 more minutes then add vanilla and powered sugar. Spread out let cool and firm up then cut to your desired sizes squares.

Beef Tips in Mushroom Sauce Crock Pot

Beef Tips in Mushroom Sauce Crock Pot 2 pounds lean chuck – cut in 1 – 3/4 inch pieces 1 can cream of mushroom soup 1 pkg. onion soup mix 1 can Sprite or 7up *Feel free to bulk this up with any vegetables that you choose! Put meat in crock pot. Pour soup & onion soup mix over meat. Add Diet Sprite/7up. Cook in crock pot all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving.

Yummy Brown Sugar Baked Chicken

Yummy Brown Sugar Baked Chicken 3 to 4 lbs boneless, skinless chicken 1 .7 oz packet of Italian dressing mix 1/2 cup brown sugar, packed Preheat oven to 350. Rinse the chicken and lay on paper towels to drain the water off. Combine the packet of Italian seasoning mix with the brown sugar, mixing well. Grease a 9x13 baking dish. Dip the chicken parts into the mixture, rolling around well to coat the entire piece well. Then place the chicken pieces into your prepared baking pan, with the top side of the chickenparts facing upwards. If you have any extra coating remaining, you can sprinkle itover the chicken pieces in the pan if you desire ( or not). Bake time is 50 to 60 minutes, or until the chicken is done. While the chicken is baking, turn it every 15 minutes and spoon the drippings over the chicken each time, with the final turning leaving the chicken with the top side of the pieces facing up for the last few minutes of baking time.

Easiest Pecan Bars "EVER"

Easiest Pecan Bars "EVER" 1 can (8 oz) refrigerated crescent rolls 3/4 cup chopped pecans 1/2 cup sugar 1/2 cup corn syrup 2 Tbsp butter or margarine, melted 1 tsp vanilla 1 egg, beaten Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars

NO BAKE - Cream Cheese, Coconut, Snowball's

NO BAKE - Cream Cheese, Coconut, Snowball's 1 package (8 ounces) cream cheese, softened. 1 can (8 ounces) crushed pineapple, well drained. 1 cup chopped pecans 3 cups flaked coconut. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight. about 2 dozen.

Strawberry Short Cake Croissants

Strawberry Short Cake Croissants 4 large croissants 2 tablespoons butter, room temperature 2 teaspoons honey Fresh strawberry Syrup: 1 quart fresh strawberries, sliced 1/2 cup sugar 1/4 cup orange juice Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over very low heat, stirring occasionally, 5 minutes or until warm. Preheat oven to 300 degrees. Mix together honey and butter and brush on tops of croissants. Warm croissants in oven for 5 minutes or until warm. Remove from oven and set aside. Sweetened Whipped Cream: 1/2 cup whipping cream 1 1/2 tablespoons powdered sugar Beat cream at medium speed with an electric mixer until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Refrigerate until ready to assemble. Split warm Croissants in half lengthwise. Spread strawberry syrup on each half. Arrange strawberries on bottom half of croissant. Top with fresh whipped cream (If you don't have a piping bag, fill a plastic storage bag with whipped cream and snip off the corner). Cover with top half of croissant. You can top with more whipped cream and fresh strawberry syrup if desired. Enjoy! NOTE: In a hurry? use Reddi-Wip in a can or cool whip

2 Ingredient Magic Shell

2 Ingredient Magic Shell with Coconut Oil 1/2 cup Coconut Oil 12 oz. Semi Sweet Chocolate Chips In a large (microwavable) measuring cup or bowl combine the coconut oil and chocolate chips. Microwave in intervals of 30 seconds at 50% power, stirring in between until smooth. Took me 3 intervals to reach the perfect consistency. Drizzle over ice cream and let sit for 30-45 seconds to harden. Store in an air tight container at ROOM TEMPERATURE. (The Magic Shell may harden slightly, but just microwave for a few seconds till it is liquid again.)

JELLO SHAVED ICE

JELLO SHAVED ICE 1 cup boiling water 2 cups sprite or similar soda pop 1 four serving size any flavor Jello Into a square cake pan, whisk the Jello into the boiling water until dissolved. Stir in the soda pop. Freeze for at least 4 hours or overnight. Use a cookie or ice cream scoop to shave the ice. Serve immediately.

Marshmallow Caramel Popcorn

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

Fresh Strawberry Upside Down Cake

Fresh Strawberry Upside Down Cake 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored Jell-O mix 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Preheat an oven to 350 degrees F (175 degrees C). Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Trick-or-Treat Caramel Corn

Trick-or-Treat Caramel Corn 16 cups plain popped popcorn 5 cups miniature pretzels 2 cups firmly packed brown sugar 1 cup Butter 1/2 cup dark corn syrup 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup salted peanuts 1 cup candy-coated milk chocolate pieces 1 cup candy corn Heat oven to 200°F. Combine popcorn and pretzels in large roasting pan; set aside. Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (18 to 20 minutes). Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240°F. (3 to 5 minutes). Remove from heat; stir in baking soda. Pour mixture over popcorn and pretzels; sprinkle with peanuts. Stir until all popcorn is coated. Bake for 20 minutes; stir. Continue baking for 20 minutes. Stir in chocolate pieces and candy corn. Continue baking for 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.

Sopapilla Cheesecake

Sopapilla Cheesecake 2 cans Pillsbury butter crescent rolls 2 (8oz) packages cream cheese (softened) 1 cup sugar 1 teaspoon vanilla 1/4 cup butter (melted) Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon) Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes. This is easy ,,and OMGoodness soooo YUMMY

7 Up Biscuits

These are so good,,I have to keep myself from making them more then 2 times a week 7 Up Biscuits 4 cups Bisquick 1 cup sour cream 1 cup 7-up 1/2 cup melted butter Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden

Coconut Poke Cake

Coconut Poke Cake 1 (18.25 oz.) package white cake mix 1 (14 oz.) can cream of coconut (NOT coconut milk) 1 (14 oz.) can sweetened condensed milk 1 (16 oz.) package frozen whipped topping, thawed 1 (8 oz.) package flaked coconut Prepare and bake white cake mix in a 9″x13″ pan according to package directions. While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned. Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside. Remove cake from oven and immediately (yes, while it’s still hot–very important!) poke holes all over the top of the cake. Pour the cream of coconut mixture over the hot cake–it will soak in through the holes. Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated

HOMEMADE "SHOUT" STAIN REMOVER

HOMEMADE "SHOUT" STAIN REMOVER 2/3 cups Dawn Dishwashing Liquid 2/3 cups ammonia 6 Tbsp baking soda 2 cups warm water Mix everything together and pour into a spray bottle. Before you go to use it…if it’s been sitting for awhile…give it a good shake.

Rotel Cups

Rotel Cups Makes: 45 cups 1 Can rotel tomatoes, drained (almost all the way) 1 bag bacon pieces 1 cup shredded swiss 1 cup Mayo 3 pkg. phyllo pastry cups – thawed Preheat oven to 350 degrees F. Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 min.

OMG Pork Chops!

OMG Pork Chops! 1 pkg center cut boneless chops 2 cans beef consume 1/4 cup butter/margerine 1 med onion, diced 1 cup brown rice Cook diced onion in butter in skillet until soft. Add 2 cans consume. In a large baking dish, spread the rice in bottom of pan. Lay the chops on top, not over-lapping. Pour the onion consume over chops. Cover with tin foil. Bake in pre-heated 350°f oven for 90 minutes.

Strawberry cream cheese cobbler

I bought up ALOT of strawberries when they were at their peak in season and price,,have several gallon bags in my freezer,,,,, Strawberry cream cheese cobbler 3 cups cut up strawberries 1/3 block of cream cheese cut up 1 cp + 2 tbsp flour 1 cp sugar 1 cup milk I give the strawberries a good coating of sugar and let sit in fridge 12-24 hrs. Pour fruit into a casserole dish.place cheese pieces in top of fruiy. Mix flour, sugar and add milk slowly. Mix well pour over fruit and cheese. Bake in a preheated 375 degree oven about an hour or til golden brown. Serve with vanilla ice cream or whipped cream

Rotel Chicken Mexican Casserole

Rotel Chicken Mexican Casserole 3 split fryer breasts cooked and cubed 1 bag of tortilla chips crushed 1 can of Rotel 1 can Cream of Chicken soup 1 small can of chopped green chiles 1 lb of Velvetta or American Cheese Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a Celebrating Home casserole dish, layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly. Its YUMMY !!!

Snickers Fudge

Snickers Fudge First Layer 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup peanut butter Second Layer 4 tablespoons butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup peanut butter 1 teaspoon vanilla 1 1/2 cups chopped salted peanuts Third Layer 14 ounce package caramel cubes 1/4 cup heavy cream Fourth Layer 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter First Layer Prep: Lightly spray 9×13 baking pan with cooking spray. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set. Second Layer Prep: Melt butter over medium-high heat in saucepan. Add sugar and evaporated milk and bring to boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set. Third Layer Prep: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set. Fourth Layer Prep: Repeat step one. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate for at least one hour before cutting.

PINEAPPLE DELIGHT

PINEAPPLE DELIGHT 2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1/2 cup butter or margarine, softened 1 and 1/2 cups icing sugar 1 egg 1 tsp. vanilla 1 14oz. can crushed pineapple 2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip) Preheat the oven to 325 degrees F and place rack in the center of the oven. In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8×8″ or 9×9″ baking pan. Bake for 10 minutes, then cool completely on a wire rack. In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack. Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavor. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling. Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

Apple Toffee Dip

Apple Toffee Dip (2) 8oz cream cheese 3/4 cups brown sugar 1/4 cup sugar 1 tsp vanilla 1 pkg heath toffee bits Mix everything together and serve with apple slices

Baked S'mores

Baked S'mores 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla 1 1/3 cups flour 1/4 tsp salt (optional) 3/4 cup graham cracker crumbs (approximately 5 full graham crackers) 1 tsp baking powder 2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s) 1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!) Preheat oven to 350. Grease bottom of pan. In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan] Spread marshmallow fluff evenly over the chocolate layer. Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven. Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars.

Baked Potato Casserole

Baked Potato Casserole 8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks) 1 cup evaporated 2% milk ½ cup light sour cream 1 teaspoon salt ½ teaspoon ground black pepper 2 cups shredded cheddar cheese (divided) 6 slices bacon (cooked until crispy and crumbled) sliced green onions Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.

Make your own French Vanilla Creamer

Make your own French Vanilla Creamer 1 can of sweetened condensed milk 1 1/4 cups milk 3 tsp vanilla Mix these three together in lidded container. Shake. Enjoy! Keeps in the fridge for up to two weeks.

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies 1 (18 ounce) moist chocolate cake mix 1 (8 ounce) cream cheese, softened 1 egg 1 stick butter, softened 1 t pure vanilla extract Powdered sugar, for dusting Preheat oven to 350. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon size balls and then roll them in powdered sugar. Place them on an un-greased cookie sheet, 2 inches apart. Bake for 12 minutes. The cookies will remain soft and gooey. Cook completely and sprinkle with more powdered sugar, if desired. *Note May use any cake mix flavor as desired.

southern Sausage Stuffed Jalapeños

southern Sausage Stuffed Jalapeños 1 pound ground Italian sausage (or regular pork or whatever appeals to you) 8 oz cream cheese, softened(you can buy fat free) 1 cup shredded cheddar cheese (original recipe used Parmesan) 1 pound jalapenos, halved lengthwise and seeded 1 green onion, finely chopped Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

So Easy Blueberry Cream Cheese Turnovers

So Easy Blueberry Cream Cheese Turnovers 1 box Pepperidge Farms Puff Pastry Sheets 1 can blueberry pie filling, store any leftover in refrigerator for another dessert 1 (8oz) cream cheese, soften ½ cup sugar 1 tsp. cinnamon Make sure your puff pastry sheets is soft, then lay a piece of wax paper on a clean surface and fold out both of the puff pastry sheets and cut it into (4) squares and set on the side. Now mix your cream cheese, sugar and cinnamon together in a medium mixing bowl. To get started spray a large cookie sheet with butter cooking spray and set on the side, take one heaping teaspoonful of cream cheese and put it into the middle of each pastry square. Now take a heaping teaspoonful of the blueberry pie filling and put it into the middle of the cream cheese. Fold pastry over and dab with some water and make marks with fork to seal in the filling and cut to slits into the top of the puff pastry and bake for 25 minutes or until golden brown. Take out of oven and let it cool for ten minutes before eating. You can add icing if you want to but this pastry taste good without it. Enjo

Apple Pie Eggrolls

Apple Pie Eggrolls Makes 8 egg rolls FILLING: 8 tablespoons (1 stick) unsalted butter 3 Granny Smith apples, peeled, cored and cut into 1/4-inch pieces 1/2 vanilla bean, split and scraped for seeds 1/2 cup sugar 1/2 teaspoon ground cinnamon Pinch of salt 2 tablespoons all-purpose flour 2 tablespoons lemon juice (about half a lemon) EGG ROLLS: Eight 6-inch square egg roll wrappers 2 eggs, beaten Peanut oil, for frying Powdered sugar, for dusting For the filling: Melt the butter in a large skillet over medium-high heat. Add the apples and vanilla bean and saute for about 2 minutes. Add the sugar, cinnamon and salt to the pan and cook until the apples start to turn a light caramel-golden brown but aren't falling apart, 6 to 8 minutes. The apples should still have some tooth to them. Add the flour and cook for an additional 3 to 5 minutes, to remove the raw taste from the flour. Fold in the lemon juice. Spread the filling out in an even layer on a baking sheet and refrigerate until cold. For the egg rolls: Arrange an egg roll wrapper in a diamond shape on a board in front of you. Brush the borders with beaten egg. Spoon 2 to 3 heaping tablespoons of the filling into the center of the wrapper. Take care to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling, then fold the sides over. Finally, roll the wrapper into a tight cylinder, tucking and tightening as you go. Repeat with the remaining wrappers until all the filling is used. As you go, remember to keep the unused wrappers, as well as the finished egg rolls, covered with a towel to prevent them from drying out. Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F. Fry the egg rolls in batches of 4 until golden brown, 8 to 10 minutes. Transfer to a paper-towel-lined baking sheet. Serve dusted with powdered sugar.

Jalapeño Popper Dip

Jalapeño Popper Dip 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy) 1 8oz package cream cheese, softened 1 cup sour cream 2 cups shredded cheddar cheese 3/4 cup + 1/4 cup shredded parmesan cheese 1 cup Italian seasoned bread crumbs 4 tablespoons butter or margarine, melted 1 tablespoon dried parsley In a mixer or by hand, combine cream cheese and sour cream. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well. Spoon into 8x8 baking dish, spreading evenly. Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly. Sprinkle the buttery crumb topping evenly over the cream cheese mixture. Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook. Serve with bread or crackers

Home Made Teething Oil

Home Made Teething Oil 2 tablespoons olive oil, or for a milder flavor 1 tablespoon olive and 1 tablespoon coconut oil 2 drops clove bud essential oil To Make Combine ingredients and test a little on yourself to make sure it’s not too strong. Once you’re comfortable with the ratio’s pour your mixture into a clean container. Light oxidizes oil, so a dark amber or cobalt is best if you plan to leave it on the counter. Another option is a clear glass container that is kept in a cool, dark cabinet. To Use Shake well, then apply sparingly to gums with your finger tip. Reapply every 1-2 hours as needed. NOTE: Even tho my grandson is only 4 mo old,,it seems to ease his chewing on his fingers

Caramel Corn Treats

Caramel Corn Treats 5 cups caramel corn 2 cups miniature pretzels 1 cup miniature cheddar cheese fish-shaped crackers 1-1/4 cups Reese's pieces, divided 1 package (10-1/2 ounces) miniature marshmallows 1/4 cup butter, cubed 1/4 teaspoon vanilla extract In a large bowl, combine the caramel corn, pretzels, crackers and 1 cup Reese's pieces. In a large microwave-safe bowl, melt marshmallows and butter; add vanilla and stir until smooth. Pour over pretzel mixture; stir until well coated. Press into a greased 13-in. x 9-in. pan. Sprinkle with remaining Reese's pieces; press lightly. Let stand until set. Cut into bars. makes about 2 dozen.

Cheesy Taco Taters

Cheesy Taco Taters 5-6 baking potatoes, peeled and cut in medium size chunks 1/3 cup oil (olive or vegetable) 1 pkg. taco mix sprinkle of seasoned salt sprinkle of black pepper 2 cups Monterrey Jack and Cheddar blend cheese, shredded Place potatoes in a gallon size Ziploc bag with oil and taco mix. Seal and shake until they are all well coated. Spray a "9 x 13" dish (or any dish big enough to spread them out in) with nonstick cooking spray and spread the potatoes out in it. Sprinkle with a little seasoned salt and black pepper. Place in a 400 degree oven for 40 minutes. At 20 minutes stir them around to turn and get all sides browned. Sprinkle with the cheese about 10 minutes before the end of the cooking time.

Oven Baked Tacos!

My favorite,EASY! FAST! and YUMMY! Oven Baked Tacos Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish). Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

Im baaaaack

This littly guy is why I have slacked on the the blog,,,but my favorite holidays are upon us peggy

Butterscotch Bubble Loaf

Butterscotch Bubble Loaf 24 Rhodes™ Dinner Rolls, thawed but still cold 1/2 box butterscotch or vanilla pudding mix, (not instant) 1/2 cup pecans, chopped 1/2 cup brown sugar 1/2 cup butter or margarine Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

MINI FALL PUMPKIN PIE CROISSANTS

MINI FALL PUMPKIN PIE CROISSANTS These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling: 4 oz. (1/2 block) of softened cream cheese 1 cup of canned pumpkin (not pumpkin pie filling) 1 – 2 T pumpkin pie spice (adjust to taste) 3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter) Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.

Sausage Pie

Sausage Pie 1 pound bulk pork sausage 1 cup chopped onion 1 cup chopped sweet red pepper 1/2 cup chopped fresh mushrooms 3 teaspoons minced garlic 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided 1-1/3 cups milk 3 eggs 3/4 cup Bisquick mix 3/4 teaspoon rubbed sage 1/4 teaspoon pepper In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate. In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting

Donut Balls

Donut Balls 1 egg beaten 1/3 cup sugar 1/2 c milk 1 Tb oil 2 tsp baking powder 1/4 tsp salt 1-1/2 cups flour 1/2 tsp cinnamon Combine first four ingredients,Stir in dry ingredients .Drop by Tablespoon into hot oil and brown in both sides.Cool on paper towels.Roll in powdered sugar or white sugar.Can easily be doubled and can use 1/2 wheat flour if desired.

POOR MAN'S FROSTING

POOR MAN'S FROSTING 1 cup milk 5 tablespoons all-purpose flour 3/4 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract 1/8 teaspoon salt Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. With an electric mixer beat the butter, sugar and salt until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake.

A SLICE OF HEAVEN CAKE

A SLICE OF HEAVEN CAKE 1 package devil's food chocolate cake or german choc. cake mix 1 14oz can sweetened condensed milk 1 jar caramel topping 1 8oz tub cool whip 4-5 snickers bar (my favorite) you can use skor, heathbar, or mini reeses Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

Easy Fast and Yummy Biscuits

Made biscuits and they turned out great,,I love fast and yummy recipes 2 cups flour 1 Tablespoon sugar 1 tablespoon baking powder 1 teaspoon salt 3/4 cup shortening 1 cup milk Mix dry ingredients, add shortening, mix till it looks like crumbs. Add milk. Knead on a floured surface. Roll and cut. Bake at 425 for 12 to 15 minutes.

JELLO SHAVED ICE

JELLO SHAVED ICE 1 cup boiling water 2 cups sprite or similar soda pop 1 four serving size any flavor Jello Into a square cake pan, whisk the Jello into the boiling water until dissolved. Stir in the soda pop. Freeze for at least 4 hours or overnight. Use a cookie or ice cream scoop to shave the ice. Serve immediately.

LAZY DAY LASAGNA

LAZY DAY LASAGNA 1 1/2 (26-oz) jars marinara sauce (your favorite) 3 (13-oz) packages frozen ravioli 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry 8 oz grated mozzarella cheese 1/2 cup grated Parmesan cheese Preheat oven to 375°F. Spread a thin layer of sauce in a 9-by-13-inch or large round baking pan. Arrange ravioli in a single layer, then add half the spinach, half the marinara, and half the mozzarella. Repeat layers. Top with Parmesan cheese. Cover pan with foil. Bake for 35 minutes. Uncover and bake for 15 minutes more, or until cheese is melted and pasta is cooked. Let stand for 5 minutes.

Pina Colada Poke Cake

Pina Colada Poke Cake For the Cake: 1 box butter cake mix, plus ingredients to make cake 1 14-ounce can sweetened condensed milk 1 15-ounce can cream of coconut (NOT coconut milk) - this can usually be found in the drinks/mixers aisle of your local grocery store 1 15.25-ounce can crushed pineapple, drained and juice reserved For the Topping: 2 cups heavy whipping cream 2 to 4 tablespoons powdered sugar (sweeten to your preference) 1 teaspoon coconut extract shredded coconut and maraschino cherries, to garnish if desired Prepare and bake cake in a 9x13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight. To make the topping: Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries. Keep cake covered in refrigerator for up to 3 days

Strawberry Sangria

Strawberry Sangria about 6 servings For the strawberry syrup: 1 pint fresh strawberries, stems removed and sliced 2/3 cup sugar 1/2 cup water For the sangria: 1 750-ml bottle white wine (chardonnay or a pinot work well) 3 cups sparkling water 1/2-2/3 cup white rum (optional) About 2 cups sliced strawberries Other fruits to add: oranges peaches raspberries lemons Stir together the water and sugar in a medium sauce pan over medium heat. Add in the sliced strawberries. Bring the mixture to a light boil and allow for the strawberries to break down as much as possible (about 10 minutes), stirring occasionally. Use a fork or potato masher to help break down the strawberries. Remove from the heat. Pour the mixture through a sieve and into a glass pitcher or punch bowl and discard the solids. Allow for the syrup to cool completely. Pour the wine, sparkling water, and the rum in with the syrup and stir until everything is well-combined. Add in sliced strawberries (I used almost 1 pint) plus any other fruit you desire. Allow for the sangria to chill for at least 2 hours if not overnight. Notes If you plan to use any citrus fruits (orange, lemons, or limes), I recommend removing the peel if you plan to soak the fruit overnight. The rind tends to break down in the wine and can create a bitter taste.

S'mores Dip

S'mores Dip 1 14oz can sweetened Condensed Milk 1 1/2 cups Chocolate Chips 1/2 cup marshmallow cream Graham Crackers, for serving In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 - 2 minutes, stirring about every 30 seconds, until chips are melted. Mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately make several swirls through marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.

Potato Biscuits

Potato Biscuits 1 cup mashed potatoes 1 Tbsp butter 1/2 tsp baking soda 1 cup buttermilk 1 Tbsp honey 2 tsp baking powder 1 Tbsp sugar 2 cups flour 1/2 tsp salt Mix potatoes and butter together. Dissolve the baking soda in butter milk; add honey. Mix the baking powder, sugar, salt, and flour together in a bowl and mix in the milk and potato mixtures. Roll out to 3/4 inch thick on floured surface and cut out biscuits with biscuit cutter or a floured glass. Bake at 400 degrees F until golden brown, about 15 to 20 minutes.

STRAWBERRY OOEY GOOEY CAKE

STRAWBERRY OOEY GOOEY CAKE 1 package (18 oz) Strawberry Cake mix 1/2 cup Butter, softened 4 large Eggs, divided 1 (8 oz) package Cream Cheese, softened 1 (16 oz) box Confectioners Sugar 3/4 cup chopped fresh Strawberries Sweetened Whipped Cream (optional) Strawberry for garnish (optional) Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan. In a large bowl combine cake mix, butter and one egg. Press mixture into pan. In a seperate bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until well combined. Stir in the fresh strawberries. Pour cream cheese batter over the cake mixture. Bake for 35 minutes or until center is set. Cool completely, cut into squares to serve. Garnish with whipped cream and strawberries, if desired.

Lavender Cooling Spray

Lavender Cooling Spray 1/4 cup rose water 8 drops lavender essential oil small spray bottle Add rose water to the spray bottle. Add lavender essential oil. Shake the mixture vigorously prior to use. Spritz liberally to cool off. You can make it with peppermint essential oil too, but this smells more like summer to me.

PINEAPPLE UPSIDE DOWN CAKE..EASY PEASY

PINEAPPLE UPSIDE DOWN CAKE..EASY PEASY Made this using Dunkin Hines Pineapple cake mix, 1 can of crushed pineapple, 1 cup brown sugar and 1 stick of butter....DELISH Drain pineapple and SAVE ALL THE JUICE . Melt butter and add the brown sugar to the butter. spread evenly in a 9x13 pan. Sprinkle drained pineapple evenly over the brown sugar/butter mix. In a bowl Mix the cake mix as directed except USE THE PINEAPPLE JUICE that you saved in place of the water called for in the cake mix....pour cake mix over the brown sugar/butter/pineapple mix and bake as directed on the box. Once done, put a cookie sheet over your pan and flip the cake upside down...let cool (its pretty hard to let it cool..lol it smells so good

GLAZED CHERRY BARS

GLAZED CHERRY BARS For the Bars 1/2 cup butter (1 stick), softened 1/2 cup shortening (I used Crisco butter flavor shortening) 1 3/4 cups sugar 1 1/2 tsp baking powder 1/2 tsp salt 3 eggs 1 tsp pure vanilla extract 3 cups all-purpose flour 1 20-oz can cherry pie filling For the Glaze 1 1/2 cups confectioner’s sugar 1/4 tsp almond extract (I used slightly more, but definitely go easy here) 3-4 TBS milk Preheat the oven to 350 degrees. Beat together butter and shortening with an electric mixer on medium speed for about 30 seconds. Add the sugar, baking powder, and salt and beat until combined. Scrape the sides of the bowl, then add in the eggs and vanilla and beat until combined. Reduce speed to medium-low and add the flour half a cup at a time until well combined. If your mixing bowl is too small, you can stir in any remaining flour with a wooden spoon. Set aside about 1 3/4 cups of the dough and press the rest into the bottom of an ungreased 9×12″ baking pan. Bake for 12 minutes. Spread the cherry pie filling over the crust evenly. Make sure at least a little syrup covers every bit of crust, but don’t worry that there won’t be a whole cherry in every bite. The flavor is most important and we’re not going for a gooey bar. Drop the remaining dough in roughly tablespoon-sized mounds on top of the filling, leaving some gaps between the mounds. Bake about 30 minutes more until the top is light brown. Cool the bars in the pan set on a wire rack for about 10 minutes. While cooling, mix together the confectioner’s sugar, almond extract, and just enough milk to make a thick (but smooth) drizzling consistency. Pour over the bars. Cool 10 minutes more, then score the top into the size bars you desire with a serrated knife. Don’t cut all the way through. Refrigerate for 1 hour. Carefully cut bars along the scored lines. If necessary, run your knife around the edges of the pan to loosen. I served these right in the pan as shown in the photo, but you can arrange them on a dish if you like. Leftovers can be stored in an air-tight container at room temperature for up to 2 days.

CINNAMON CRESCENT ROLLS

CINNAMON CRESCENT ROLLS 2 cans refrigerated crescent rolls 1 stick butter, softened 1/2 cup white or brown sugar 1 Tb. cinnamon Glaze: 1/2 cup powdered sugar 1 teaspoon vanilla 2 tablespoons milk Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal. Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

CRESCENT PECAN PIE SQUARES

CRESCENT PECAN PIE SQUARES Crust 1 can refrigerated crescent dinner rolls Filling 1/2 cup chopped pecans 1/2 cup sugar 1/2 cup corn syrup 1 tablespoon butter or margarine, melted 1/2 teaspoon vanilla 1 egg, beaten Heat oven to 350°F. Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust. Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.

Tropical Delight

Tropical Delight 1 box of one step angel food cake 1 20 oz can crushed pineapple 1 jar maraschino cherries drained 12 halved 12 quartered 1 cup sweetened coconut 1/2 c toasted coconut 1 regular tub cool whip Stir together cake mix sweetened coconut and quartered cherries then add in the can of pineapple and mix until combined i just use a spoon it will be foamy put into a very lightly sprayed 9x13 glass pan and bake at 350 for 30 minutes it will be golden on top take out and cool completely then top with cool whip halved cherries and toasted coconut refrigerate for at least 4 hrs best if overnight. You could add 1/3 cup toasted chopped pecans to the topping if you like nut

Honey Bun Cake

Honey Bun Cake 1 box yellow cake mix 3/4 cup of oil 4 eggs 1 cup sour cream 1 cup brown sugar 3 t. cinnamon Preheat oven 325 degrees. Combine cake mix, oil,eggs, and sour cream in a mixing bowl. In a small bowl, mix together Brown sugar and cinnamon. In a greased 9x13 pan, spread 1/2 of the batter. Sprinkle 1/2 of cinnamon sugar mix infill of batter. Repeat layers. With a knife swirl the batter. Bake for 40 minutes. Icing 2 cups powdered sugar 4 T. milk 1 t. Vanilla Combine all 3 ingredients. Pour over cake while its still hot

Fresh Strawberry Upside Down Cake

Fresh Strawberry Upside Down Cake 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored Jell-O 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Preheat an oven to 350 degrees F (175 degrees C). Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Jalapeno Popper Spread

Jalapeno Popper Spread 2 pkgs (8 ounces each) cream cheese, softened 1 c. mayonnaise 1/2 c. shredded Monterey Jack cheese 1/4 c. canned chopped green chilies 1/4 c. canned diced jalapeno peppers 1 c. shredded Parmesan cheese 1/2 c. panko (Japanese) bread crumbs Sweet red and yellow pepper pieces and corn chips or butter crackers (like Ritz) In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with peppers and chips

Hot Fudge Pie

Hot Fudge Pie 1 stick butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla 3 Tablespoons cocoa powder 1 teaspoon salt 1/2 cup all purpose flour Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream

Cheese Potato/Smoked Sausage Casserole

Cheese Potato/Smoked Sausage Casserole 3 C. potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb 4 Tb butter 4 Tb flour 2 C. milk 1/2 tsp. salt 1/4 tsp. pepper 1/2 lb Velveeta cheese, diced 1/2 C. sharp cheddar cheese, shredded 1 lb skinless smoked sausage (Eckrich is my favorite brand) 1/8 tsp, paprika Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.). Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top). NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.Just have fun with it

Baked Potato Casserole

Baked Potato Casserole 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks 1 cup Evaporated Milk 1/2 cup sour cream 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups (8-oz. pkg.) shredded cheddar cheese, divided 6 slices bacon, cooked and crumbled, divided Sliced green onions (optional) PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish. RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted. TIP: • This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted

Adult Fruit Dip

Adult Fruit Dip Not my recipe but this is so good! 12 ounces of Cool Whip 1 (3.4 ounce) box of instant coconut cream pudding mix 2-3 tablespoons of coconut rum Mix super well, chill and enjoy!

S’more Crack Dip

S’more Crack Dip 1 cup of milk chocolate chips 2 tbs of milk 1 1/4 cups mini marshmallows Graham crackers for dipping In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!!

Frozen lemonaid pie

Frozen lemonaid pie 1 (6 ounce) can frozen lemonade 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container cool whip/whipping cream or coconut milk 1 graham cracker crust (I buy this all ready made) Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.

Biscuit and Gravy Casserole

Biscuit and Gravy Casserole 1 lb of Sage flavored sausage (or your favorite) 1 sweet large yellow onion, diced 4 tbs flour 2 cups milk 8 oz cream cheese, softened and cubed salt and black pepper to taste 1 package Crescent rolls 1 package Golden Layers Flaky Biscuits Preheat oven to 350 degrees. Using a large, deep skillet cook crumbled sausage over medium heat until browned. Drain all grease except about 1 tsp. and add diced onion and cook until softened, about 5 minutes. Meanwhile, in a large sauce pot heat milk over medium low heat and whisk in flour. Cook and constantly stir for 3-4 minutes until slightly thickened. Then add cream cheese and stir until melted and well combined. Add salt and pepper to taste. I love me some pepper so I add lots of cracked black pepper! Pour sausage mixture into gravy and mix well. Grease a 9 X 13 baking dish, then spread out flat sheet of crescent roll. Pour sausage gravy onto the crescent sheet and spread to cover. Top with flaky biscuit dough, spaced evenly on top. Bake for 20-22 minutes at 350 degrees until biscuits are golden brown on top.

Homemade Sno-Cone Syrup

Homemade Sno-Cone Syrup About 2 cups 2 cups of granulated sugar 1 cup of water 1 package of unsweetened powdered drink mix (like Kool-aid), any flavor Mix the sugar and water together in a saucepan and boil until all the sugar is dissolved and mixture is clear. Stir in the drink mix until completely dissolved and set aside to cool completely. Transfer to a squirt bottle and drizzle over very finely crushed ice. Refrigerate until needed.

Peach Pie Delight

Peach Pie Delight 1 pkg. of white or yellow dry cake mix 1/3 cup butter, room temperature 2 large eggs, divided 29 oz can peach slices, drained 8 oz Cream Cheese, room temperature 1/3 cup of sugar 1 tsp. Vanilla Extract Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces.Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

My Cherry Cheesecake Dip

My Cherry Cheesecake Dip 2 tubs of cool whip, jar of marshmallow fluff, softened block of cream cheese, a box of graham crackers 2 cans of cherry pie filling... this will be enough to fill 2 8x8pans or one 8x12. Crush one sleeve of your graham crackers and evenly distribute them in your pans, do not pack them in to the pan. In a large bowl, mix your fluff, both tubs of cool whip and your cream cheese VERY well...you don't want a big bite of fluff or cream cheese with this...the secret to this tasting just right and not taking forever to make is making sure the cream cheese is reeaaaallllllyyyy soft when you start to work with it. Once you have everything mixed together (and you've tasted it to make sure its just right (if its a little too sweet you can add more cream cheese if you have it on hand, if its too cream cheese add a little powdered sugar, but keep in mind the cherries will add another level of flavor) Take a clean spoon or spatula and GENTLY spread these in to the pans, work from the inside out, making sure you are spreading large amounts of filling at a time. Take your time with this step, otherwise your going to end up mixing your cracker crumbs in to your filling. Next empty a full can of cherry pie preserves on to each dish and your all done! Break your leftover crackers up in to fourths and start dippin!

Frozen Hawaiian Pie

Frozen Hawaiian Pie 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping, thawed 1 (20-ounce) can crushed pineapple, drained 2 tablespoons lemon juice 1/2 cup mashed ripe banana (about 1 large banana) 1 large orange, peeled and sectioned 1/2 cup sweetened flaked coconut 1/2 cup chopped walnuts, toasted 1/2 cup maraschino cherries 2 (9-inch) ready-made graham cracker crusts Garnishes: chopped pineapple, maraschino cherries, chopped walnuts, whipped topping, toasted coconut, fresh mint sprigs Preparation Stir together condensed milk and whipped topping. Fold in next 7 ingredients. Pour evenly into graham cracker crusts. Cover and freeze 12 hours or until firm. Remove from freezer, and let stand 10 minutes before serving. Garnish, if desired.

Marshmallow Caramel Popcorn

Here's an easy way to sweeten up that popcorn for movie night! Marshmallow Caramel Popcorn 1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn. Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn. Mix well and YUMMMMMMMMY

Sausage, egg and biscuits casserole

Made this over the weekend,,sooo yummy and easy Sausage, egg and biscuits casserole 1 can buttermilk biscuits any brand 1 lb pork sausage 1 c shredded mozzarella 1 c shredded cheddar 6 eggs 3/4 cup milk salt & pepper to taste Cut biscuits into six to eight pieces place in a grease 8x8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top. Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.

Caramel Skillet Rolls

Caramel Skillet Rolls 1/2 cup brown sugar 1/2 cup chopped nuts 1/2 cup melted butter 2 pkgs. refrigerator biscuits 3 Tbsps cinnamon sugar Combine brown sugar, butter and nuts in a 10" skillet that can go into the oven. Arrange biscuits in pan by overlapping 15 biscuits around the outside and 5 in the center (or adjust according to the amount in your package). Sprinkle cinnamon sugar over top. Bake in oven at 350 for 15 minutes .

Mushroom Pork Chops

Mushroom Pork Chops 4 pork chops salt and pepper to taste 1 pinch garlic salt, or to taste 1 onion, chopped 1/2 pound fresh mushrooms, sliced 1 can condensed cream of mushroom soup Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Chili Con Carne Meatloaf

Chili Con Carne Meatloaf 1 1/2 pounds lean ground beef 3/4 cup quick or old-fashioned oats, uncooked 1 (15-ounce) can chili without beans, divided 1/2 cup sliced green onions, divided 1 egg, beaten lightly 1/2-1 teaspoon salt, to taste 1/2 teaspoon pepper 1/2 cup shredded cheddar, colby, jack or taco cheese Heat oven to 350 degrees. In large bowl, combine ground beef, oats, 2/3 cup chili, egg, 1/4 cup green onions, salt and pepper. Mix lightly but thoroughly. Gently press meatloaf mixture evenly into 9-inch round metal baking pan. Bake in preheated oven 45-50 minutes or until center of meatloaf registers 160 degrees on instant-read thermometer. Meanwhile, place remaining chili in microwave-safe bowl. Cover and heat on "High" for about 2 minutes. Drain off any juices from meatloaf. Top with hot chili and sprinkle with cheese. Bake 5 minutes longer or until cheese has melted. Let meatloaf stand 5 minutes before cutting. Top with remaining 1/4 cup green onions.

Scotcharoos

Scotcharoos 1 c. sugar 1 c. light Karo syrup 1 c. peanut butter 6 c. Rice Krispies cereal 1 c. chocolate chips 1 c. butterscotch chips Mix Karo and sugar in large kettle. Cook the Karo and sugar over medium heat until it just starts to boil. Do not over cook. Remove from heat. Stir in the peanut butter and mix until well blended. Stir in cereal. Mix well and pour cereal mixture evenly into a buttered 9 x 13-inch pan. Melt the chips together in microwave or double boiler and stir well. When melted, spread evenly over cereal mixture. Chill squares until firm. Let stand at room temperature for ease in cutting.

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad Serves about 10 12 oz. whipped topping 1 small package of cheesecake pudding (just the powder, don't add the milk) 3 (6 oz) strawberry yogurts (I used Yoplait) 1 lb fresh strawberries, sliced 3 bananas, sliced (add just before serving or they brown) miniature marshmallows (add just before serving) Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated

Chunky Guacamole

Chunky Guacamole 4 large ripe avocados, peeled, pitted and coarsely chopped (about 2 cups) 1 T. fresh lime juice 2 cloves garlic, minced 1/3 cup minced green onion, tops included 1/3 to 1/2 cup salsa, drained slightly Salt and pepper to taste In a medium bowl, mix avocado, lime juice, garlic and scallions; mix well. Add salsa and salt and pepper to taste. Let stand 30 minutes to an hour to blend flavors. Makes 2 1/2 cups.

Country Pork with Mushrooms

Country Pork with Mushrooms 2 pounds country-style ribs, boneless 1 can cream of mushrooms soup 4 ounces sliced mushrooms 1/4 teaspoon salt 1 envelope mushroom gravy mix 1/8 teaspoon pepper 1/2 teaspoon sweet paprika 2 tablespoons cold water blended with 1 heaping tablespoon all-purpose flour Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened. Serve country-style ribs with mashed potatoes and corn. serves 6

Payday Balls Recipe

Payday Balls Recipe 1/2 lb. melted white chocolate coating 1/3 C. peanut butter 1/2 C. marshmallow cream melted caramels for dipping chopped peanuts Mix together 1/2 lb melted white chocolate coating, 1/3 cup peanut butter and 1/2 cup marshmallow cream. Roll in logs or balls, Freeze ( if you do not freeze these before dipping in caramel, they will melt and mix with the caramel) Dip frozen ball or log in melted caramel and roll in chopped peanuts.

Easy Caesar Coleslaw

Easy Caesar Coleslaw 1 package (16 ounces) coleslaw mix 1 cup grape tomatoes 1/4 cup shredded Parmesan cheese 3/4 cup creamy Caesar salad dressing 1 green onion, sliced In a salad bowl, combine the coleslaw mix, tomatoes and cheese. Add salad dressing; toss to coat. Chill until serving. Sprinkle with green onion.Makes 6 servings

Squash Casserole

Squash Casserole Salt & Pepper to taste 2 lb. yellow or summer squash 1 pint of sour cream 1 can cream of chicken soup 1 package Seasoned Herb Stuffing 1 med. onion 1 stick margarine 2 cups shredded cheese Slice squash into 1/2" disk. Chop onion. Place in pot and cover with 1 inch of water. Boil till tender. Drain well. Add sour cream, soup, salt and pepper. Mix well. Set aside. Combine crumbs and butter in skillet, brown lightly till toasted. Spread half of crumbs on bottom of casserole dish. Pour in Squish mixture. Add cheese. Top with bread crumbs. Bake till bubbly

Healthy Ice Cream Sandwich

I love these,,,so yummy Healthy Ice Cream Sandwich gram crackers cool whip strawberries Blend cool whip and strawberries Apply a thick coat to gram crackers and make sandwich Freeze, and enjoy!

2 Ingredient Cookies

2 Ingredient Cookies This is a very easy recipe AND SO yummy 2 bananas 1 cup oats Mash the bananas and oats together. You may add a few chocolate chips, chopped nuts, or raisins, if desired. Drop by spoonfuls on a greased cookie sheet. Bake at 350 degrees F. for 15 minutes.

Easy Mexican Casserole

Easy Mexican Casserole 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Source unknown Easy Mexican Casserole 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Roasted cabbage

Roasted cabbage. INSANELY delicious,easy, inexpensive & healthy 1 tsp olive oil 2 tbsp real bacon bits 2 tbsp lemon juice 1 tbsp worcestershire sauce 1/4 tsp kosher salt 1/4 tsp ground black pepper (more or less to taste) 1 Medium Head of Cabbage Preheat the oven (or the grill,) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core.. Then cut the halves in half again… …to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-30 minutes. I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage. The wedges reheat wonderfull in the oven or the microwave!

Easy Mexicali Pork Chops

Easy Mexicali Pork Chops 4 boneless pork chops, 3/4-inch thick 1 envelope (1/4 cup) taco seasoning 1 teaspoon vegetable oil Salsa, optional Rub pork chops on both sides with taco seasoning. Heat non-stick skillet over medium-high heat. Brush skillet with oil. Add pork chops and cook for 7 to 8 minutes, turning once, until evenly browned. Top with salsa, if desired, and serve. Serves 4.

Old Time Soda Biscuits

Old Time Soda Biscuits 2 cups flour 1 cup thick sour milk 1/2 teaspoon soda 1/2 teaspoon salt 2 tablespoons lard Sift together soda, flour and salt. Work the lard into this until the mixture looks like meal. Add milk gradually and mix with a knife to a rather soft dough. Turn on to lightly floured board and knead until the dough feels smooth and velvety. Roll and cut. Put in a pan and bake in hot (400 degrees) oven about 15 or 20 minutes. Serve piping hot. Like ·

Appetizer Artichoke Bread

Appetizer Artichoke Bread 1 loaf (1 pound) unsliced French bread 1-1/2 cups (12 ounces) Sour Cream 1/2 cup butter, melted 2 tablespoons sesame seeds 2 cups (8 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded cheddar cheese 1/4 cup grated Parmesan cheese 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped 4 garlic cloves, minced 2 tablespoons minced fresh parsley 2 teaspoons lemon-pepper seasoning Cut bread in half lengthwise; hollow out, leaving 1/2-in. shells. Set aside. Place removed bread in a food processor; cover and process until crumbly. In a large bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet. Broil 4 in. from the heat for 8-10 minutes or until lightly browned, stirring once. In a large bowl, combine the crumb mixture, cheeses, artichokes, garlic, parsley and lemon-pepper. Spoon into bread shells. Place on a baking sheet. Bake at 350° for 25 minutes or until golden brown. Slice and serve warm. About 12-14 servings.

BUTTERED RUM PRETZELS

BUTTERED RUM PRETZELS 3/4 c. sweet cream butter 2/3 c. sugar 1/3 c. light corn syrup 3 tbsp. rum 2 tbsp. water 9 oz. pkg. pretzels In a 2 quart saucepan melt butter over medium heat. Stir in remaining ingredients except pretzels. Continue cooking 8 to 10 minutes stirring occasionally, until mixture begins to turn brown or candy thermometer reaches 240 degrees F. Reduce heat to low. With a fork dip both sides of pretzels into mixture; shake to remove excess coating. Place on greased baking sheet. Store in refrigerator. Yield 3 dozen.

Bacon and Cheddar Mashed Potatoes

Bacon and Cheddar Mashed Potatoes 1-1/2 lb. potatoes (about 4 medium potatoes), unpeeled and quartered 1/2 C. Miracle Whip dressing 4 slices bacon, crisply cooked and crumbled 1/4 tsp. garlic powder 1/4 tsp. salt 1/8 tsp. pepper 1/2 C. shredded mild cheddar cheese Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain. Mash potatoes. Add dressing, bacon, garlic powder, salt and pepper; beat until fluffy. Stir in cheese.

Bite-Size Apple Pies

Bite-Size Apple Pies I also use peaches 1/2 cup sugar 2 teaspoons ground cinnamon 1 package (14.1 ounces) refrigerated pie pastry 3 tablespoons butter, melted, divided 2 medium tart apples, each cut into 8 wedges In a small bowl, combine sugar and cinnamon; set aside 1 tablespoon. On a lightly floured surface, unroll pastry. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each sheet into eight 1-in. strips, about 8 inches long. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple. Place on parchment paper-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake at 425 for 13-15 minutes or until pastry is golden brown.

EASY FRUIT DIP

EASY FRUIT DIP Bananas Kiwi Apples Straw berries Grapes 1 (8 oz.) strawberry yogurt 1 med. Cool Whip Mix yogurt and Cool Whip. Wash, peel and cut fruit in bite size pieces. Arrange on platter.

Beer Crockpot Chicken

Another YUMMY chicken recipe Beer Crockpot Chicken 4-6 Chicken Breasts or 1 Whole or cut up Chicken 1 Can of any kind of Beer 1/2 tsp Garlic Powder 1/2 tsp Basil 1/2 tsp Paprika 1/2 tsp Black Pepper 1/2 tsp Kosher Salt You can use whatever spices you like Put all ingredients into crockpot If frozen cook on high 4-5 hours or low 8-10 If fresh cook on high 3-4 hrs or low 7-8 hours if fresh

Honey-Mustard Chicken

Honey-Mustard Chicken 1 1/2 lbs. skinless, boneless chicken breast, pounded thin 1/2 cup yogurt 1/4 cup honey mustard 1 tsp. coarse salt 1/2 tsp. cayenne Combine all in a plastic bag; shake to coat. Grill over medium, 4 to 6 minutes per side. Serve hot or in a sandwich.

South of the Border Casserole

South of the Border Casserole 2 T. butter 1 small chopped onion 1 ( 6 oz.) corn chips (4 cups) 2 c. grated sharp Cheddar cheese 1 (1 lb.) can chili without beans 1 (1 lb.) can kidney beans, drained 1 (12 oz.) can Mexicorn, drained In 12X8-inch glass casserole add butter and onion. Microwave on high for 3 minutes, stirring once. Reserve 1 c. corn chips and 1 c. cheese. Blend remaining chips, cheese, chili, beans and corn with onions. Microwave on high, covered, 8-9 minutes, rotating 1/4 turn halfway through cooking. (You don't have to rotate if you have a turntable in your microwave.) Sprinkle with reserved cheese. Microwave on high, uncovered, 3 minutes. Then "Ring" remaining corn chips around the edge. Rest 5 minutes. Serves 8.

Infused Pineapple Vodka

Infused Pineapple Vodka 1 medium ripe pineapple, peeled 1 liter Skyy or Absolut vodka Cut pineapple into 1 inch cubes. Put the cubes into an airtight jar. Add the vodka, reserving the empty bottle. Seal the jar. Let mixture stand for a week. Strain the mixture into a pitcher, reserving pineapple and the vodka. Squeeze the juice form pineapple into the pitcher. Put a funnel in the reserved vodka bottle and line it with a coffee filter or some cheesecloth. Pour the vodka into the bottle. Store in refrigerator up up to 1 month. Serve over ice.

Taco Stuffed Crescent Rolls

Taco Stuffed Crescent Rolls Makes about 16 large crescent rolls 1 lb. ground beef (or a little less) 1 packet taco seasoning (or taco seasoning of your choice) 6 oz. cream cheese, softened 2-3 heaping tbsp. salsa 1/4 cup shredded cheddar cheese 2 cans giant crescent rolls Preheat oven to 375 ,(or whatever is listed on crescent roll package). Brown ground beef, drain, and return to pan. Add packet of taco seasoning with a bit of water and cook until combined. In a separate bowl, combine cream cheese, salsa, and cheddar cheese. Add ground beef mixture to the bowl (which will melt the mixture a bit) and stir to combine. Spoon about 2 tablespoons of ground beef mixture onto each crescent roll (I pressed them out a bit to make them bigger) and roll up like normal, carefully sealing the openings. Sprinkle a bit of cheddar cheese on top of each roll. Bake 11-13 minutes (or whatever is listed on crescent roll package), watching carefully. Rolls should be a golden brown to make sure they're done inside. Notes: This recipe actually makes more filling than needed, but it would be delicious in tacos or burritos, on a taco salad, or eaten with a spoon. SOOOOO YUMMY!

Shrimp-Filled Soft Tacos

Shrimp-Filled Soft Tacos 1 teaspoon olive oil 1 teaspoon bottled minced garlic 1 package (16 ounces) frozen green, red and yellow bell pepper stir-fry mix 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 pound shrimp, cooked and peeled 8 small (8-inch) flour tortillas salt and black pepper, to taste Toppings of choice, such as chopped tomato, shredded cheese, salsa, sour cream and guacamole Heat the oil in a 12-inch nonstick skillet over medium heat. Add the garlic and cook 30 seconds. Add the frozen pepper stir-fry mix, and raise heat to high. Add the cumin and chili powder, and stir well. Cook until the vegetables have thawed, three minutes or so, stirring frequently. Add the shrimp, and cook until just heated through, about two minutes. While the shrimp mixture simmers, wrap the tortillas in microwave-safe plastic wrap and microwave on high until warmed through, one to two minutes. Remove the shrimp mixture from heat, and season with salt and pepper. Place the tortillas on each individual serving plate, and spoon the shrimp mixture into the center of each, dividing evenly and using a slotted spoon to drain off excess juices. Fold the tortillas over, taco style, and place two on each serving plate. Serve with toppings of your choice. Yield: 4 servings

Asian Pork Chops

Asian Pork Chops 3 tablespoons Soy sauce 3 tablespoons Honey 1 tablespoon Lemon Juice 1 tablespoon Olive oil 3 cloves Garlic minced 1/2 teaspoon Ground ginger 4 Boneless pork chops (1/2 to 3/4 inch thick) In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4 - 8 hours. Drain and discard marinade. Grill, uncovered, over medium heat for 10 - 12 minutes or until juices run clear, turning once.

German Choc Chip Cookies

German Choc Chip Cookies 1 box pudding in mix, German chocolate cake mix 2 eggs, beaten 1/2 c. oatmeal 1 tsp. vanilla 1/2 c. vegetable oil 1/4 bag chocolate chips Mix all ingredients together. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 8 minutes. Keep on cookie sheet 1 - 2 minutes and then transfer to cooling rack.

Citrus Salt

Citrus Salt 1 cup kosher salt 4 limes, zested 2 lemons, zested 2 oranges, zested 1 tbsp tarragon Store in an airtight container. Use as a rub on poultry or fish prior to cooking or sprinkle on afterward. Sprinkle on pasta or veggies or mix with softened butter and use it that way

Grilled Shrimp

Grilled Shrimp 1 tbs of Old Bay Seasoning 1 tsp of Soy Sauce 1 or 2 tbs of lemon juice Put the shrimp in the marinade in the frig for 20 minutes or so. We put them on skewers, grilled them until they were done.

Orange Sherbet Jello

Orange Sherbet Jello 2 (3 oz) packages Orange Jello 1 cup water 1 (8 oz) container Cool-Whip 1 pint orange sherbet Boil water and remove from heat. Add the 2 packages of orange jello and stir until dissolved. Set jello aside and let it cool for a couple of minutes. In a separate bowl, mix together Cool Whip and orange sherbet. Add Jello to Cool Whip mixture and mix thoroughly until well combined. Refrigerate for about 4 hours to set. Top individual servings with whipped cream and mandarin oranges

Plantation Cake

Plantation Cake 1 Butter Flavor yellow cake mix 4 eggs 1 (8-oz.) carton sour cream 3/4 cup cooking oil 1 cup sugar 1 medium can coconut 1 cup chopped pecans Mix all ingredients well. Pour into a greased and floured tube or Bundt pan. Bake at 325 degrees for about 1 hour and 20 minutes.

Cinnamon Roll Casserole

Cinnamon Roll Casserole 2 tablespoons of melted butter or baking spray 2 cans (12.4 oz each)refrigerated cinnamon rolls with icing 4 eggs 1/2 cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1 cup chopped Pecans 1/4 cup maple syrup Garnish: Icing from cinnamon rolls Maple syrup (if desired) --I found it was sweet enough without it. Heat oven to 375 . Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.

Honey Mustard Dip

Honey Mustard Dip 1/4 cup brown mustard 2 tablespoons mayonnaise 1/2 cup honey Mix together thoroughly. Great for dipping chicken strips. Makes about 3/4 cup.

EASY HOT FUDGE SAUCE OR FROSTING

EASY HOT FUDGE SAUCE OR FROSTING 1 6 oz pkg semi-sweet chocolate chips (1 cup) 1/2 cup Pet evaporated milk Melt chocolate pieces with milk in a heavy bottomed saucepan, stirring over low heat until chocolate melts. Serve sauce warm over ice cream, cake or pudding. Store unused portion in refrigerator; may be reheated in microwave. Makes 1 cup. To Make Easy Chocolate Frosting: Prepare as above; when chocolate melts, remove from heat and stir in 3 cups sifted confectioners sugar. Makes enough Makes enough frosting for 2 8 or 9-inch layers or 36 cupcakes.

Homemade Garlic Croutons

Homemade Garlic Croutons 1/2 loaf bread, cut into chunks 1/4 cup extra virgin olive oil 1 teaspoon kosher salt 1 tablespoon dried parsley 1 teaspoon garlic powder Preheat oven to 350 Add bread chunks to a baking pan in an even layer. Sprinkle bread with salt, parsley, garlic and drizzle with olive oil. Toss to coat well and spread evenly on baking sheet. Bake 15-20 minutes, until they are done, flipping after 10 minutes of cook time. Serve and enjoy!

No Peek Casserole

No Peek Casserole 2 pounds beef stew meat, cut into 1 inch cubes 1 envelope dry onion soup mix 1 - 10 3/4 ounce can condensed cream of mushroom soup 1 4 ounce can mushrooms 1/2 cup red wine Hot cooked noodles or rice Combine meat, soup mix, soup, mushrooms and wine in slow cooker. Cook on low for 8 to 12 hours. Serve over noodles or rice.

Lemon Ice

Lemon Ice 1 (1.5-ounce) can frozen lemonade mix concentrate 2 tablespoons packaged lemon gelatin mix 1 tablespoon sugar Ice In a blender, pulse lemonade, gelatin and sugar. Add ice to almost fill blender and continue to pulse until ice is crushed. Pour into glasses and serve.

Creole Rice Calas

Creole Rice Calas 2 cups cooked long-grain white rice 6 tablespoons all-purpose flour 3 heaping tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt Dash of nutmeg 2 large eggs 1/4 teaspoon vanilla extract Vegetable oil (for deep-frying) Confectioners' sugar In bowl, combine rice, flour, sugar, baking powder, salt and nutmeg and mix well. Add eggs and vanilla and mix well. Heat vegetable oil for deep-frying to 360˚F. Carefully drop rice mixture by spoonfuls into hot oil and fry until brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with confectioners' sugar. Serve hot

Sin Dip

Sin Dip 1 loaf of french bread A sourdough round would be great too! 1 block (8 oz) of cream cheese 2 cups of shredded cheddar cheese 16 oz of light sour cream 1 cup of deli ham, sliced thin and then chopped small 3 green onions, sliced into thin rings 1 t worcestershire 1 t Louisiana Hot Sauce 1/2 t salt 1/2 t black pepper Mix all ingredients together. You can do this ahead of time and then put it in tupperware and keep it in the fridge which is what I did. When you are ready to make it, hollow out your bread (for the niche, I cut a thin slice off the top, then ran a serrated knife around the edge forming a rectangle, and pulled the center out). Keep the part you take out and cube it for dipping later.

BUTTERFINGER CANDY COOKIES

BUTTERFINGER CANDY COOKIES 1 1/4 c. flour 1/2 tsp. baking soda 1/2 tsp. salt 1 stick unsalted butter 3/4 c. sugar 1 egg 1 c. butterfinger bars, chopped 1/2 tsp. vanilla Preheat oven to 350 Sift together flour, baking soda and salt. Cream butter and sugar together. Beat in egg and vanilla. Stir in dry ingredients and candy pieces. Chill dough for 1/2 to 1 hour. Drop by teaspoons full onto greased cookie sheet. Bake 8-12 minutes or until golden brown. Cool on wire cooling racks.

Cinnamon Toast Balls

Cinnamon Toast Balls 12 slices bread, crusts removed 1/4 c. butter, melted 1 T. cinnamon 1 T. sugar Tear each slice of bread in half. Roll each half into a ball and place on an ungreased baking sheet. Drizzle balls with melted butter. Combine cinnamon and sugar and sprinkle over balls. Bake at 350 degrees for 5 to 7 minutes. If desired, broil until lightly golden, about 2 minutes. Makes 2 dozen.

EASY SALAD

EASY SALAD 1 sm. carton cottage cheese 1 sm. carton Cool Whip 1 sm. box orange Jello (may use strawberries, etc.) Pecans, optional 1 can drained pineapple juice, fruit cocktail, mandarin oranges, etc. Mix dry Jello with the other ingredients and chill.

Chicken and Rice Casserole

Chicken and Rice Casserole 1 chicken, cut up 1 cup rice, uncooked 1 pkg. dry onion soup mix 1 can cream of chicken soup 1 1/4 cans water Butter a 9 x 13 pan, cover bottom with rice and place chicken on top of rice. Combine soups and water and simmer 2-3 minutes. Pour over chicken. Bake 1 hour 15 min. at 350 degrees F. If chicken looks dry, cover with foil. Serves about 8

Pineapple chocolate chip cookies

Pineapple chocolate chip cookies 1/2 cup butter 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 8-oz. can crushed pineapple, drained 1 tsp. vanilla 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/4 tsp. salt 3/4 cup chocolate chips 3/4 cup chopped walnuts Cream butter and sugars together. Add egg. Beat in pineapple and vanilla. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to creamed mixture. Stir in nuts and chocolate chips. Drop spoonfuls onto a greased cookie sheet and bake at 375 degrees for 10 to 12 minutes. The recipe makes about 2 dozen cookies.

Apple Pie Drop Cookies

Apple Pie Drop Cookies 1/2 c. Butter, at room temp. 2/3 c. Granulated sugar 2/3 c. Packed brown sugar 1 tsp. Cinnamon 1/2 tsp. Baking soda 1/2 tsp. Ground nutmeg 1/8 tsp. Ground cloves 1 egg 2 Tbs. Milk 2 c. Flour 1 c. Finely chopped apple 1 c. Chopped walnuts In a large mixing bowl, beat butter with mixer on medium speed And then turn on high and beat for 30 seconds. Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, And cloves; beat until combined. Beat in egg and milk. Beat in as Much flour as you mixer Can handle. Stir in any remaining flour, the apple and the nuts with a wooden Spoon. Drop by rounded teaspoons, 2-inches apart onto lightly greased Cookie sheet. Bake at 375 for 9 to 11 minutes. Bake until edges are just lightly browned. Cool On cook sheet for a minute or 2 then transfer to a wire rack and Cool completely. Store in a tightly covered container for up to 3 days, or freeze For up to 3 months. Makes 40 cookies.