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.

Chili Covered Deep Fried Burrito

Chili Covered Deep Fried Burrito 1 pkg Burrito size tortillas 1 can refried beans 1 pound of hamburger 1 can chopped green chilies 1/2 cup of chopped green onion Brown your hamburger and when almost done add the onion. When cooked add the beans and chilies. Place a good scoop of your meat mixture on a burrito shell and wrap where the mixutre will not fall out. Secure with a toothpick and deep fry. Serve these burritos with your favorite chili over the top and garnish with lettuce, tomato, onion, cheese, and any other topping of your choice.

Chicken And Eggplant Parmesan

Chicken And Eggplant Parmesan 4 slices (crosswise) eggplant skin on approx 1/2" thick 1 whole egg + egg white 1 tbsp water or milk 2/3 cup seasoned bread crumbs 3 tbsp chopped fresh parsley 1 tbsp grated parmesan cheese 1 lb skinless, boneless chicken breasts (about 4) 2 tsp vegetable oil 1 tsp minced garlic 1/2 cup each tomato pasta sauce, grated mozzarella cheese Heat oven to 425º F. Spray baking sheet with vegetable spray. In a small bowl whisk whole egg, egg white and water. On plate stir breadcrumbs, parsley and parmesan. Dip eggplant slices in egg wash then coat with breadcrumb mixture. Place on prepared pan and bake 20 mins or until tender turning once. Meanwhile pound chicken breasts between slices of waxed paper to 1/4" thick. Dip chicken in remaining egg wash, then coat with remaining breadcrumb mixture. Heat oil and garlic in nonstick skillet sprayed with vegetable spray and cook 4 mins or until golden brown turning once. Spread 1 tbsp. tomato sauce on each eggplant slice. Place 1 chicken breast on top of each eggplant slice. Spread another 1 tbsp. of tomato sauce on top of each chicken piece. Sprinkle with cheese and bake 5 mins or until cheese melts. Makes 4 servings

Easiest Mushroom Noodles

Easiest Mushroom Noodles 2 C wide egg noodles 12 oz chicken broth 1 (10 oz) can Cream of Chicken Soup 8 oz canned sliced mushrooms 8 oz sour cream 1 C frozen peas 1 tsp lemon pepper seasoning 1/2 tsp dried parsley Defrost the peas in cold water. Drain and set aside. Open the tins of mushrooms and drain. Set aside. In a deep skillet with a lid, combine the canned Cream of Chicken soup, the parsley, the lemon pepper seasoning, and the chicken broth; bring to a strong simmer. Add the mushrooms and the noodles. Reduce the heat and allow to simmer for approx 7 minutes until the noodles are tender. Add the peas; add the sour cream. Allow to heat through.

My TNT Crockpot Chicken

My TNT Crockpot Chicken Legs and Thighs 2 chicken legs 2 chicken thighs 1 can cream of anything soup 1 can or about 10 oz. sausage gravy dried onions,to taste thyme,go easy ,,but to taste poultry seasoning,to taste white pepper celery salt Place legs and thighs in crockpot. Mix remaining ingredients together and spoon over the chicken. Cook on low 5-7 hrs or on high for 3-4 hrs. Serve over potatoes or rice. Enjoy

I Love Cheesecake Pie

I Love Cheesecake Pie 1 pkg. cream cheese 1/3 c. sugar 2 tsp. vanilla 8 oz. cool whip 1 6 oz. graham cracker crust Beat cheese, sugar and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Chill until set, about 4 hrs. Before serving, top with fruit (canned blueberries,cherries, pineapples, etc. work well) For cheesecake tarts: spoon filling into single serving crusts. Chill 2 hrs. and top with fruit. Makes 12 tarts.

Easy Sweet Maple Biscuits

Easy Sweet Maple Biscuits 1/2 cup maple syrup, or maple flavored syrup 2 Tbsp. butter or margarine {not spread} 1 {8 oz.} container refrigerated biscuit dough {biscuits} 2 Tbsp. orange juice 1/2 cup finely chopped nuts Preheat oven to 400 Blend together the maple syrup and butter. Pour into un-greased 8x8x2-inch baking pan. Place pan in preheating oven until butter melts. Separate biscuits. Dip each into the orange juice. Roll in nuts. Arrange in pan over maple syrup mixture. Bake for 15 to 20 minutes, or until done.

Strawberry Ice Cream Pie

Strawberry Ice Cream Pie 1 package lemon gelatin 1 pint vanilla ice cream 1 pie shell or graham cracker crust 1 cup hot water 1 cup fresh or frozen strawberries Dissolve gelatin in water; stir in ice cream immediately. Chill for 10 minutes. Stir in strawberries and pour into pie shell. Chill or freeze

Jello Ice Cream Pies

Jello Ice Cream Pies 1 pint ice cream 4 oz jello 8 oz fruit, frozen with syrup 1 c hot water 1 prepared pie shell Dissolve jello in 1 cup of hot water. Put ice cream in that mixture and stir until dissolved. Then blend in fruit. Pour into a pie shell and refrigerate until set.

Corny Ranch Casserole

Corny Ranch Casserole 1 can (15 ounces) cream-style corn 1 can (15 ounces) whole kernel corn, drained 1 cup shredded Cheddar or Monterey Jack cheese 1 cup sour cream 1 package (8 ounces) corn muffin mix 1 packet (1 ounce) Ranch Salad Dressing & Seasoning Mix 1 pound maple-flavored sausage 6 tablespoons melted butter Preheat oven to 350. Brown the sausage in a skillet until thoroughly cooked. Drain on paper towels. In a large bowl, stir together dressing mix, sour cream, butter, whole kernel corn, cream-style corn, corn muffin mix and sausage. Pour into a greased casserole dish. Bake for 45 minutes or until set in the middle. Sprinkle cheese on top and continue to bake until cheese is melted; about 5 to 10 minutes. Remove from oven and let stand at least 5 minutes. Serve warm.

Velvet Biscuits

Velvet Biscuits 1 cake yeast 1 cup shortening 2 eggs 1/4 cup sugar 1 cup mashed potatoes 1 Tbsp. salt flour Soak yeast in 1/4 cup warm water until dissolved. Add 1 1/4 cups warm water to this. Add eggs, shortening, potatoes, sugar and salt and add enough flour to make a batter like pancakes. Let rise double in bulk, then work in enough flour to make a dough. Let rise until light, then roll out to 1/4 inch thick, cut and stack 2 on one another with butter between. Let rise 1 hour. Bake at 350°F.

Strawberry Ruffle Pie

Strawberry Ruffle Pie 1 graham cracker pie shell 1 tablespoon unflavored gelatin 1/4 cup cold water 1 1/2 cups sliced strawberries 1 cup granulated sugar 1/8 teaspoon salt 1 egg white 1 tablespoon lemon juice Soften gelatin in cold water then dissolve over hot water. Place berries, sugar, salt, egg white and lemon juice in large bowl of mixer. Whip until mixture holds a peak then whip in gelatin mixture and pile in pastry shell. Garnish with whipped cream and berries then chill thoroughly.

CARAMEL FRAPPUCCINO

CARAMEL FRAPPUCCINO 4 ounces cold coffee 3 tablespoons caramel sundae syrup 4 ounces milk 3 tablespoons sugar Ice cubes Whipped cream In an electric blender, take cold coffee and blend it on a high speed for 20 seconds by combining it with milk, sugar and caramel sundae. Add ice to the drink and blend again till it reaches the desired consistency. Pour the drink into coffee cups and garnish it with a dollop of whipped cream over it. Drizzle some extra caramel sundae syrup over the whipped cream and enjoy by sipping it through a straw. The best thing about them is that they are easy to make and also saves you a lot of money. So, all you need to do is invest in a coffee maker and enjoy the delicious frappuccino whenever you wish.

Peach Cobbler

Peach Cobbler 1 stick butter 1 cup flour 1 cup sugar 1 cup milk 2 tsp baking powder 2 to 4 cups peeled and sliced peaches, including juice Place butter in a large casserole dish and place in oven. Heat oven to 350 degrees F. As the butter melts in the oven, mix flour, sugar, milk, and baking powder together until smooth; set aside. Measure out 2-4 cups of fruit including juice (Use slightly less juice than fruit); set aside. When butter is melted and casserole is hot, quickly pour in the batter, then pour the fruit over the top. The fruit will sink to the bottom as it bakes. Bake for 1 hour, until brown and bubbly. Let it cool about 1/2 hour before serving to let the juices congeal.

Pecan Pie Brownies

Pecan Pie Brownies 1 package brownie mix and ingredients listed on the box 1/4 cup melted butter 1/4 cup packed brown sugar 1 Tbsp flour 1/4 cup light corn syrup 1 teaspoon vanilla 2 eggs 2 cups pecans, chopped Preheat oven to 350. Lightly grease a 9x9-inch pan. Mix together brownies according to package directions. Spread in 9x9-inch pan. Whisk together melted butter, brown sugar, flour, corn syrup, vanilla and eggs. Stir in chopped pecans. Carefully spoon pecan pie mixture over uncooked brownies. Bake 30-35 minutes. Cool and cut into 12 or 16 squares.

Southwestern Potato Casserole

Southwestern Potato Casserole 1 (32oz) bag shredded hash browns 1 can cream of chicken soup 16 oz sour cream 1 Tbsp dried minced onion flakes 1 can Rotel, drained 8 oz Velveeta cheese, grated 2 cups crushed tortilla chips 1/4 cup butter Preheat oven to 400 degrees. Combine sour cream, cream of chicken soup, Rotel tomatoes, and cheese in a large bowl. Fold in the hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray. **At this point, I divide the potato mixture between three 8x8 foil pans and freeze two of them. I cover the pans with saran wrap and foil and pop them in the freezer. I put a pan in the refrigerator on the morning that I want to serve them so they thaw out a little.** Top casserole with crushed tortilla chips and drop dollops of butter on top. Bake for 45 minutes.

Spaghetti Rice

Spaghetti Rice 1 lb. Italian sausage 1 Tbsp Italian seasoning 2 tsp dried minced onion flakes 2 tsp minced garlic 3/4 cup water 2 8 oz. cans tomato sauce 1 1/2 cups cooked white or brown rice (use more or less depending on how saucy you want it) cheese for topping Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the Italian seasoning, garlic, onion flakes and water, mix and simmer for 5 minutes. Stir in the tomato sauce and rice. Heat in skillet for 5 -10 minutes, until heated through. Top with parmesan or mozzarella cheese

Crunchy Cabbage Salad

Crunchy Cabbage Salad Ingredients Salad: 1 large head savoy cabbage 5 green onions, chopped 3 tablespoons butter 2 packages ramen noodles (discard the soup flavoring) 1/2 cup sesame seeds 1/2 cup almonds, sliced Ingredients Dressing: 1 cup vegetable oil 1 teaspoon soy sauce 1/2 cup white vinegar 1 cup sugar Mix together the cabbage & onion in a large bowl. Set them aside. Melt the butter in a frying pan over medium heat. Break the noodles in small pieces & brown them in the frying pan along with the sesame seeds & almonds. To make the dressing: mix together all the dressing ingredients. Microwave them on HIGH to dissolve the sugar. Let the dressing mixture cool for about 20 minutes before serving. Toss together the vegetables with the remaining salad ingredients. Then, add the dressing mixture & toss to coat. Serve immediately.

MACARONI AND CHEESE

MACARONI AND CHEESE 8 Ozs. Macaroni, (2 Cups) 2 Qts. Water 1 Tbsp. Salt 1 Tbsp. Butter Bring the water, salt, & butter to a boil. Add the macaroni and cook until almost done, approximately 10 to 12 minutes. Drain in a colander and add to the mixture below. 4 Tbsp. Butter, Melted 12 Oz. Can Evaporated Milk 4 Large Eggs 1 tsp. Salt 16 Oz. Sharp Shredded Cheese In a large bowl, whisk together the melted butter, evaporated milk, eggs, sour cream, & salt. Add the 16 ounces of shredded cheese, mixing well. Then stir in the cooked macaroni, mixing well. Spray a 2 quart white corning casserole dish with Bakers Joy. Add the macaroni mixture to the casserole dish. Bake @ 350 for 25 to 30 minutes, or until the top is starting to get golden and bubbly. Serve hot. Approximately 8 to 10 Servings

Bacon-Wrapped Asparagus Bundles

Bacon-Wrapped Asparagus Bundles 1-1/2 pounds asparagus spears, trimmed 4 to 5 inches back from tips Extra-virgin olive oil, for drizzling A few grinds black pepper 4 slices thick-cut bacon Preheat oven, if using, to 400. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper or lemon pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears, and use a half slice of bacon to wrap the bundle, and keep those spears together. Repeat with remaining asparagus and bacon. To grill, place bundles on hot grill and cover. Cook ten to twelve minutes until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes

Marshmallow Peanut Butter Dip

Marshmallow Peanut Butter Dip 1/2 cup marshmallow creme 1/4 cup creamy peanut butter 1 teaspoon lemon juice 2 teaspoons water Whisk the marshmallow creme, peanut butter, lemon juice and water in a small bowl until well mixed. Cover the bowl and refrigerate for 30 minutes before serving.

Funfetti Cake Batter Bars

Funfetti Cake Batter Bars 1 box Funfetti cake mix ( or just a plain yellow will work fine also) 1/4 cup canola oil 1 egg 1/3-1/2 cup milk 1/2 cup sprinkles 1/2 cup white chocolate chips Preheat oven to 350. Spray 13 x 9 baking dish with non stick cooking spray. In a mixing bowl, combine cake mix, oil and egg. Then, add milk in slowly. The batter should be thick. Fold in sprinkles and white chocolate chips. Spread batter into prepared pan. Sprinkle with more sprinkles if desired. Bake for 25-30 minutes or until edges are brown. Let them cool completely before serving

Jalapeno Potato Salad

Jalapeno Potato Salad 6 medium red potatoes, peeled and cubed 2 celery ribs, chopped 2 hard cooked eggs, chopped 1/4 cup chopped onion 2 small jalapeno peppers, seeded and chopped 1/4 cup mayonnaise 3 tablespoons spicy brown mustard 3 teaspoons hot pepper sauce 1/4 teaspoon ground cumin 1/4 teaspoon pepper Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. In a large serving bowl, combine the potatoes, celery, eggs, onion, and jalapenos. In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin, and pepper. Pour over the potato mixture and toss gently to coat. Cover and refrigerate overnight.

Spicy Fried Potatoes

Spicy Fried Potatoes 1 to 1 1/2 pounds new potatoes, scrubbed but not peeled 2 tablespoons kosher salt 1/4 cup olive oil 4 large garlic cloves 1/2 small dried chile pepper, seeded and chopped or pinch of chili powder 1 to 2 teaspoons paprika Put as many potatoes in a wide saucepan as will fit tightly in a single layer. Cover with cold water, add salt and bring to a boil. Cover with and cook for 20 to 25 minutes until done but not breaking up. Drain and peel or not as you wish, then cut into slices. Heat the oil in a skillet. Bruise the whole garlic cloves by pressing on them with the flat of a knife and add to the pan along with the chopped, dried chile pepper, if using. When the garlic browns, discard the garlic and chile pepper. Add potato slices over medium-high heat. When they start to color around the edges, sprinkle with the paprika and chili powder, if using, and turn in the pan for a couple of minutes more

Apple Cider Jello Salad

Apple Cider Jello Salad 1 6 oz lemon Jello 2 cups apple juice 2 tablespoons grated orange rind 2 cups boiling apple cider 2 tablespoons lemon juice 2 cups diced apples 1 cup chopped pecans Chill above ingredients until partially set. Add apples and nuts. Chill

Son-In-Law Cake

Son-In-Law Cake 1 package (3.4 ounces) Pumpkin Spice INSTANT pudding mix (Make sure to get instant, not the cook & serve kind.) 2 cups whole milk 1 package (18.25 ounces) yellow cake mix 1 cup butterscotch chips 1/2 cup white chocolate chips 1 cup chopped pecans Preheat the oven to 350. Lightly spray a 13 x 9 baking pan. Put the pudding mix and milk in a large mixing bowl and blend according to the package directions. Fold in the dry cake mix and stir with a wooden spoon until the batter is combined, although still a little lumpy. Mixture will be thick. Pour the batter into the pan and smooth the top with a rubber spatula. Scatter the chips on top of the batter. (You need to put the chips on before the nuts in order for them to sink and create small holes.) Scatter the pecans on top of the chips. Bake 35-40 minutes until the cake springs back when lightly pressed with your finger and/or a toothpick comes out clean. (Make sure you're checking the cake, not the gooey chips when testing with a toothpick so you don't over bake.) Cool on a wire rack for 30 minutes before serving. The cake is very moist and will hold, covered, at room temperature, for about 1 week. DO YOU REALLY THINK IT IS GONNA LAST THAT LONG,,,hehehe

CAKE MIX COCA-COLA CAKE

CAKE MIX COCA-COLA CAKE Chocolate cake mix 2 c. miniature marshmallows Coca-Cola FROSTING: 2 tbsp. butter 1 box powdered sugar 1 c. chopped pecans 2 tbsp. cocoa 6 tbsp. Coke Mix cake according to directions on box, except use Coke as the liquid and add the miniature marshmallows to the mix. Put in a greased 9x13 inch pan and bake about 45 minutes at 350 degrees. While the cake is baking, combine butter, cocoa and Coke in a saucepan. Heat to boiling. Pour over sugar in a bowl and mix well. Add the nuts. Frost the cake while still warm.

Salad-Stuffed Cucumbers

Salad-Stuffed Cucumbers 3 cucumbers 7 ounces radishes 2 tablespoons mayonnaise 1 tablespoon sour cream Chopped scallions Salt to taste Cut cucumbers in half lengthwise and scoop out centers. Coarsely grate radishes, add scallions, scooped-out cucumber centers, mayonnaise, sour cream and salt, mix well. Fill cucumber halves with the salad and arrange on a platter.

Baked Chicken Rolls with Cheese

Baked Chicken Rolls with Cheese 4 boneless skinless chicken breast halves (about 1 pound) 1 cup fresh white bread crumbs 1/3 cup grated Romano cheese 1-1/2 teaspoons paprika 1-1/2 teaspoons dried thyme, crumbled 4 ounces Muenster cheese, cut into 4 x 1/2-inch-long sticks Olive oil Preheat oven to 400 Lightly grease baking sheet. Place chicken breasts between sheets of waxed paper and pound to 1/4-inch thickness, using mallet or rolling pin. Season chicken with salt and pepper. Combine crumbs, Romano cheese, paprika and thyme in shallow dish. Place one cheese stick at short end of each chicken breast. Roll up chicken, enclosing cheese. Trim cheese even with ends of chicken if necessary. Brush chicken rolls with olive oil. Dip into bread crumb mixture, pressing crumbs to adhere. Arrange chicken rolls seam side down on prepared baking sheet. Bake chicken until cooked through and coating is crisp, about 15 to 20 minutes. Serves 4

Creamy Italian Chicken

As ya'll probably know I LOVE chicken,,,another YUMMY recipe Creamy Italian Chicken 4 boneless skinless chicken breast halves 1 envelope dry Italian salad dressing mix 1/4 cup water 8 oz. cream cheese, softened 1 can cream of chicken soup, undiluted 4 oz. can mushroom stems and pieces, drained Hot cooked rice or pasta Place the chicken breast halves in a crock pot. Combine the Italian dressing mix and water; mix until smooth, and pour over top of chicken. Cover and cook on low for 3 hours. Combine the cream cheese and soup until smooth and blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1 hour more or until chicken is cooked through. Serve over hot cooked rice or pasta.

Honey Mustard and Dill Chicken

Honey Mustard and Dill Chicken 1/3 cup Dijon Mustard 1/3 cup Honey 2 Tbsp chopped FRESH dill 1 tsp freshly grated or dried orange peel 1 whole chicken, cut up Preheat oven to 400 Combine mustard, honey, dill and orange peel in a bowl. Grease a casserole dish large enough for all chicken pieces, do not stack. Place chicken, skin side down, on a prepared pad. Brush sauce on chicken and coat well. Turn chicken over, gently pull back any skin and brush the meat with the sauce. Return skin to original position and glaze well. Do this with all pieces. Bake uncovered until juices run clear when thickest portion of meat is pierced with a knife, about 30-45 minutes. ***To make this a faster and less fat recipe, you can use boneless skinless breasts. ***For extra saucy chicken, double the recipe above and pour remaining sauce over top of chicken

EASY FRUIT SANDWICHES

EASY FRUIT SANDWICHES 2 tbs chocolate hazelnut spread, Nutella 1 banana, sliced 4 tsp dark brown sugar 4 slices soft sandwich bread Butter DIVIDE spread between bread slices. Top with banana slices and remaining bread. Butter sandwich tops. Sprinkle each with 1 tsp sugar, press to adhere. Cook sandwiches sugar side down in skillet for 2 min. Spread butter on untoasted sides of bread, sprinkle each with another 1 tsp sugar. Flip, cook 2 more min.Cut sandwiches, SERVE warm

Mexican Chopped Salad

Mexican Chopped Salad 1/3 cup Zesty Italian Dressing 1/2 tsp. ground cumin 1 can (15 oz.) black beans, rinsed 2 avocados, chopped 2 cups halved cherry tomatoes 1 yellow pepper, chopped 1/2 cup chopped red onions 1/2 cup Mexican Style Finely Shredded Four Cheese MIX dressing and cumin. COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly. SERVE immediately. 6 servings Special Extra Add 1 cup thawed frozen corn and 2 Tbsp. chopped fresh cilantro to salad before tossing with dressing mixture. Top with 1/2 cup broken tortilla chips. Make Ahead Salad can be made ahead of time. Prepare as directed, except to not add avocados and cheese. Refrigerate up to 8 hours. Toss with avocados and cheese just before serving.

Mexican Potato Skin Bites

Mexican Potato Skin Bites 20 small new red potatoes 1 tablespoon vegetable oil 6 ounces Mexican chorizo, removed from casing 1/2 cup shredded Monterey Jack cheese 2 green onions, thinly sliced crosswise Sour cream, for serving Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes. Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside. Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side.

Fluffernutter Cookies

Fluffernutter Cookies 1 Cup creamy peanut butter 1 large egg 1 cup marshmallow cream Preheat oven to 350 degrees In a large bowl mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. about 18 cookies

Lemon Gelatin Cake

YUMMY as well as pretty Lemon Gelatin Cake 1 (18.25 ounce) package lemon cake mix 1 (6 ounce) package lemon gelatin mix 1 (12 ounce) container frozen whipped topping Mix cake according to directions on box and bake. Remove from oven, then poke holes in top of cake. Mix gelatin using 1 cup hot water only. When dissolved, pour gelatin over cake and allow gelatin to soak in. Let cake cool. Frost cake with whipped topping.

Crock-pot Asian Tenderloin

Crock-pot Asian Tenderloin 1 - 2 to 3 lb. pork tenderloin 1/3 cup soy sauce 1 package onion soup mix 2 tsp black pepper 1/2 cup water Spray crock with cooking spray. Mix soy sauce and onion soup mix together; pour into crock-pot. Place roast in crock. Add water. Sprinkle pepper over the top. Cook for 8-10 hrs.

Cheesy Chicken Breasts

Cheesy Chicken Breasts 4 boneless skinless chicken breast halves 1 t garlic powder 1 t seasoned salt 1 T vegetable oil 1 can sliced mushrooms, drained 1/2 c shredded cheddar cheese 1/2 c shredded mozzarella cheese 1/2 c chopped green onions 2 slices bacon - fried and crumbled Sprinkle chicken breasts with garlic powder and seasoned salt. Brown chicken in oil in a large skillet; turn. Top with mushrooms, cheeses, onions, and bacon. Cover and cook until done (juices will run clear) and cheese is melted. Makes 4 servings.

Cherry Crumb Bars

Cherry Crumb Bars 1 pkg. white or yellow cake mix (18 oz) 1 1/4 cup rolled quick oats, divided 1/2 cup margarine or butter, softened, divided 1 egg 21 oz. can cherry pie filling 1/4 cup brown sugar 1/2 cup chopped pecans Heat oven to 350. Grease and flour a 13x9 pan. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1/4 cup oats, 2 tablespoons butter, nuts and brown sugar. Mix well. Sprinkle over cherries. Bake 30 - 40 minutes.

ORANGE-PINEAPPLE CAKE

ORANGE-PINEAPPLE CAKE For Cake 1 (11-ounce) can mandarin oranges 1 box yellow cake mix 2 eggs 1/3 cup cooking oil For Frosting 1 package instant vanilla pudding 1 (8-ounce) can crushed pineapple 1 carton whipped topping For Cake Combine oranges, cake mix, eggs and cooking oil and beat at least 3 minutes. Pour into greased 9x13-inch baking pan. Bake according to cake mix directions. Let cool. For Frosting 1. In a separate bowl, combine pudding and pineapple (with juice) and mix well. Fold in whipped topping. Spread on cooled cake. Refrigerate cake until ready to serve.

Cream Cheese Easter Eggs

Cream Cheese Easter Eggs 1/4 lb. butter 8 oz. cream cheese 1/2 t. salt 1 1/2 t. vanilla 1 1/2 C. peanut butter or coconut 4 C. confectioners sugar 3 C. semi sweet chocolate 2 T. vegetable oil Soften and mix cream cheese and butter. Add remaining ingredients and chill for 2 hours. Form into eggs and dip in melted chocolate.

Budget Casserole

Budget Casserole 1 pound bulk sausage 1 (8 ounce) package noodles 3 slices Mozzarella cheese 1 (16 ounce) can tomato sauce 1/2 tsp oregano Parmesan cheese Preheat oven to 350 degrees. Brown sausage; drain fat. Prepare noodles according to package directions. Line bottom of greased casserole dish with 2/3 of the noodles. Add sausage and sprinkle with oregano. Cover with slices of cheese and pour tomato sauce over top. Cover with rest of noodles and sprinkle with Parmesan cheese. Bake for 25 minutes at 350 degrees.

Grilled Potatoes

Grilled Potatoes 1/2 cup salad dressing 3 garlic cloves, minced 1/2 tsp. paprika 1/4 tsp. salt 1/4 tsp. pepper 3 baking potatoes, cut into 1/4-inch slices 1 large onion, sliced Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat. Divide potato mixture evenly among six 12-inch square pieces of heavy-duty foil. Seal each to form packet. Place foil packets on grill over medium-hot coals (coals will have slight glow). Grill, covered, 25-30 minutes or until potatoes are tender.

Quick and Easy Smothered Chicken

Quick and Easy Smothered Chicken 4 chicken breasts, pounded out to even thickness 1 large onion, sliced 1 - 8oz pkg mushrooms, sliced 4 garlic cloves, minced 2 Tbsp Soy Sauce Salt, Black Pepper and Garlic Powder 3 oz pkg Real Bacon Bits 4 thick slices of Monterrey Jack Cheese or Pepper-Jack for a nice kick Preheat the oven to 350 degrees. Heat about a tablespoon of oil (or spray with cooking spray) in a large sauce pan. Sprinkle Chicken Breasts with salt, black pepper and garlic powder. Add Chicken to the pan and cook over medium-high heat for about 5 minutes per side or until done and no pink left in the center. Caramelized a sliced onion in about a tablespoon of butter, 2 garlic cloves, minced and a tablespoon of soy sauce. Saute until the onions are golden brown. Saute the mushrooms in a tablespoon of butter, 2 garlic cloves, minced and a tablespoon of soy sauce. Saute until the mushrooms have cooked off their juices and get a little color on them. (about 10 minutes) When the chicken is done, place them in a casserole dish or baking pan and top with onions, mushrooms, bacon and cheese. Put the chicken in the oven for about 2 to 3 minutes or just long enough to melt the cheese. Serve with a garden salad and some zesty garlic bread for a quick and easy supper!

Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Meatloaf Meatloaf mixture... 2 pounds ground chuck 2 eggs 1/4 cup ketchup 1 tablespoon mustard 2 tablespoons worcestersire sauce 1 (1 ounce) package dry onion soup mix 1 cups Italian-style dried bread crumbs salt, pepper and garlic powder to taste Place in the center... 1 cup Sharp Cheddar Cheese 1/2 cup bacon pieces Add a sprinkle of basil, garlic powder and pepper On top... 1/4 cup grated parmesan cheese Mix meatloaf ingredients in a large bowl. Place half in a loaf pan or bread pan. Make a trench in the center and place cheddar cheese and bacon inside. Cover with the other half of the meat mixture. Bake at 350 degrees for 45-55 minutes. Remove meatloaf from oven at 40 minutes... drain off an oil/juice standing in pan and top with 1/4 cup of Parmesan Cheese. Return to oven for 15 minutes or until cheese is melted and golden brown

Leprechaun Cookie Bark

Leprechaun Cookie Bark 14 whole Oreos, broken up. 1 1/2 c. pretzels, broken into pieces. I used the small stick pretzels 1 lb. white chocolate, almond bark or melts found in the bulk food section 1 c. green m&m's, or the equivelent thereof white or green and white sprinkles Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and about 3/4 C of the m&m's onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Baked Tilapia

Baked Tilapia 2 lb. fish 1 C. sour cream 1 C. mayonnaise 1 pkg. dry ranch dressing mix 1 can French Fried onions Mix sour cream, mayo and ranch mix together. Roll dried fish fillets in mixture then roll in French fried onions. Bake 20-25 minutes at 350. The fish is done when it flakes easily.

Sombrero Dip

Sombrero Dip 1 (15 oz) can chili with no beans 1/2 tsp chili powder 3/4 cup green chili sauce 1 (2 1/2 oz) can sliced black olives, drained In a saucepan, combine chili and chili powder and warm over low heat. Stir in sauce and olives.

CHOCOLATE CHIP CHEESECAKE BROWNIES

CHOCOLATE CHIP CHEESECAKE BROWNIES 1 lg. roll premixed chocolate chip cookie mix (refrigerator section) 2 (8 oz.) pkgs. cream cheese 1/2 c. sugar 2 eggs 2 tsp. vanilla Preheat oven to 350 degrees. Mix cream cheese, sugar, eggs, and vanilla with mixer until softened. Cut cookie mix in half and put 1/2 back in freezer. Slice dough in 1/4 inch slices and place on bottom of a 9 x 11 inch baking dish. Blend to cover bottom. Place cream cheese mix on top of cookie mix. Take remaining dough and slice in 1/4 inch slices. Place on top of cream cheese mix, leaving spaces between the dough. Bake 40 minutes. Cut into 48 brownies when completely cooled. Refrigerate.

FUDGE NUT BARS

FUDGE NUT BARS 1 c. shortening (part butter) 2 c. brown sugar 2 eggs 2 tsp. vanilla 3 c. oatmeal Sift together: 1 tsp. soda 1 tsp. salt Cream shortening, sugar, eggs and vanilla. Add dry ingredients and spread 2/3 into a 15 1/2 x 10 1/2 x 1 inch greased pan. Melt (over low heat): 1 can sweetened & condensed milk 2 tbsp. butter 1/2 tsp. salt 2 tsp. vanilla Add 1 cup chopped nuts. Pour over oatmeal mixture, sprinkle remaining 1/3 oatmeal mixture over top. Bake at 350 degrees for 20 to 25 minutes until top is golden brown

ORANGE NO-BAKE COOKIES

ORANGE NO-BAKE COOKIES 3/4 box powdered sugar 1 (1 lb.) pkg. vanilla wafers, crumbled 1 stick margarine, melted 1 c. chopped nuts 1 (6 oz.) can frozen orange juice 1 can coconut Mix all ingredients except coconut in large bowl with hands. Shape cookies, roll in coconut. about 3 dozen

Quick Apple Bundles

Quick Apple Bundles Refrigerated pie crust and frozen apples let you get this dessert ready for the oven in 10 minutes. Bake it while you eat dinner, and a nice warm dessert will be waiting. Serves 4 SOOOO yummy 1/2 (15-ounce) package refrigerated pie crusts 1 (12-ounce) package frozen spiced apples, thawed 1 egg white, lightly beaten Sugar for sprinkling 1 (12-ounce) jar butterscotch topping, warmed Preheat the oven to 425 degrees. Unroll pie crust according to package directions. Cut into fourths. Place apples evenly in center of each fourth. Pull corners over apples, pinching to seal. Place on a baking sheet; brush evenly with egg white, and sprinkle with sugar. Bake 18 to 20 minutes or until golden. Serve warm with butterscotch topping.

NO BAKE REFRIGERATOR COOKIES

NO BAKE REFRIGERATOR COOKIES 1 1/2 c. peanut butter 1/2 c. powdered Nestles Quik 4 tbsp. honey (more if you prefer sweeter cookies) 1 tbsp. vanilla 1/2 c. raisins Mix thoroughly. Mixture will seem dry. Knead and form into log on waxed paper or butcher paper. Wrap and refrigerate. Slice as needed for a healthy snack. Approximately 24 servings.

Honey Glazed Drop Biscuits

Honey Glazed Drop Biscuits 3 1/4 cups self rising flour 1 cup milk 1/2 cup mayo 1/2 cup honey 1/2 cup butter, melted In a large bowl, combine the flour, milk & mayo just till moistened. Turn onto a lightly floured surface; knead 8-10 times. Drop by tbsp fulls 2-inches apart onto a greased baking sheet. Bake at 425 for 10-14 minutes or till golden brown. Combine honey & butter; brush 1/2 cup over hot biscuits. Serve warm with remaining honey butter. Makes 16 biscuits

Cheesy Chicken

Cheesy Chicken 1 (10-oz.) can tomatoes and chiles 1 (10 3/4-oz.) can cream of chicken soup 8 oz. light processed cheese, cubed 8 chicken breasts, cooked and cubed 1 (7-oz.) pkg. vermicelli noodles, cooked and drained Mix tomatoes and chiles and soup in a large skillet. Add cheese and chicken. Stir until cheese melts. Place vermicelli in a greased casserole. Pour mix over vermicelli. Bake at 350 degrees for 30 minutes. Serves 8.