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