SALSA CHICKEN SLOW COOKER

SALSA CHICKEN SLOW COOKER MAKES 6 SERVINGS. 2 pounds boneless skinless chicken thighs Salt and Pepper 1 cup salsa Juice of 1 lime 1/4 cup chopped chives 2 tbs chili powder 1 tsp cumin 1 tbs honey 3 cloves garlic, minced Cooked rice and warmed tortillas Mist a slow cooker with cooking spray. Season chicken with salt and pepper, place in slow cooker. In a bowl, mix remaining ingredients except for rice or tortillas. Pour over chicken, cook on low until chicken is tender 5 hours. Turn slow cooker to warm, shred chicken. Serve over rice or with tortillas.

Caramel Mud Cake

Caramel Mud Cake 1 (18.25-oz.) box German chocolate cake mix 1 can sweetened condensed milk 1 cup Cool Whip 1 jar caramel topping Prepare and bake cake according to box directions. Bake in a 13x9-inch cake pan. While warm, poke holes halfway into cake about 1-inch apart. Pour sweetened condensed milk into holes. Pour caramel topping over cake and refrigerate. Once cooled, top with Cool Whip. Refrigerate overnight.

Chocolate Brittle Surprise

Chocolate Brittle Surprise Servings: 12 35 unsalted soda crackers 1 cup butter 1 cup packed brown sugar 2 cups semisweet chocolate chips 1 cup chopped pecans (optional) Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray. Place crackers on foil in 5 x 7 inch rows. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds. Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn). Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top. Refrigerate 1 hour. Break into pieces. Can be frozen.

Honey Glazed Cornish Hens

Honey Glazed Cornish Hens 2 Cornish hens, split 1 cup of honey 2 tablespoons of orange juice, concentrate Rind of 1 orange, grated Preheat oven to 350º. Place hens, wing side up on rack in baking pan. Mix together remaining ingredients. Bake, basting frequently until golden brown (approximately 45 minutes). *This glaze also works well with ham.

Alcatraz Rocks

Alcatraz Rocks (Ghiradelli) 12 oz. pkg. Ghirardelli semi - sweet chocolate chips 1 c. crunchy peanut butter 2 c. raisins In double boiler melt chocolate with peanut butter over 1 inch simmering water. Stir in raisins. Drop by heaping tablespoon onto waxed paper or paper baking cups. Chill until firm. Makes 22 rocks.

MELT IN YOUR MOUTH CHICKEN

MELT IN YOUR MOUTH CHICKEN 1/2 cup parmesan cheese 1 cup Greek yogurt -plain 1 tsp garlic powder 1 1/2 tsp seasoning salt 1/2 tsp pepper Spread mixture over chicken breasts, bake at 375 degrees for 45 mins

Early American Brown Bread

Early American Brown Bread 2 cups whole wheat flour ¾ cup white flour 2 tsp baking soda... 1 cup packed brown sugar ½ tsp salt 2 cups milk 4 tsp. vinegar In large bowl, mix wheat flour, white flour, brown sugar, soda and salt. In a small bowl, combine milk and vinegar. Let stand ten minutes. Stir in milk mix gradually into flour mix until well blended. Spoon the batter into greased loaf pan. Preheat oven to 350 degrees F. Cover and Bake for about 1 hour.

Lemon Coconut Bars

Lemon Coconut Bars Crust 2 cups (8 1/2 ounces) unbleached flour 1/2 cup powdered sugar 1 cup (2 sticks) cold unsalted butter, cut into cubes Heat the oven to 350 degrees. Spray a 12-by-9-inch baking pan with nonstick spray. Mix the flour and powdered sugar in a food processor to blend. Add the butter and pulse until the mixture resembles a coarse meal. Sprinkle the mixture over the prepared baking pan and press the dough evenly over the bottom of the pan. Bake until the crust is golden, about 20 minutes. Transfer the pan to a rack, and cool completely. Lemon coconut bars 2 3/4 cups granulated sugar 6 extra-large eggs 1 cup fresh lemon juice Zest of 3 large lemons (about 1 1/2 tablespoons) 2/3 cup unbleached all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 cups flaked sweetened coconut Prepared crust Powdered sugar, for garnish, if desired Heat the oven to 350 degrees. In a large bowl, whisk the granulated sugar and eggs until blended. Whisk in the lemon juice and lemon zest, then whisk in the flour and baking powder. Fold in the coconut. Transfer the mixture to the cooled crust. Bake until the top is golden brown and the filling is just set in the center when the pan is gently shaken, about 40 minutes. Transfer the pan to a rack, and cool completely. Dust the top with powdered sugar. Cut into squares. Transfer the lemon bars to a platter and serve.

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies 1/2 cup softened butter 1 cup brown brown sugar 1/4 cup white sugar 1 tsp vanilla 5 Tbsp pumpkin puree 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves 1 1/2 cups all purpose flour 1 cup chocolate chips Combine the butter and sugars until mixed well (mixture will be thick). Add the vanilla and pumpkin and mix until smooth. Combine all the dry ingredients and add to the rest mixing just until combined. Stir in the chocolate chips. Bake rounded balls of dough on an ungreased cookie sheet at 350 degrees F. for about 12 to 17 minutes or just until they start to puff up a little. Cool slightly before removing

Salsa Chicken Rice Casserole

Salsa Chicken Rice Casserole Servings: 8 1 1/3 cups uncooked white rice 2 2/3 cups water 4 skinless, boneless chicken breast halves 2 cups shredded Monterey Jack cheese 2 cups shredded Cheddar cheese 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 onion, chopped 1 1/2 cups mild salsa Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese. Bake in preheated oven for about 40 minutes, or until bubbly.

Jalapeno Cheese Biscuits

Jalapeno Cheese Biscuits 3/4 cup cold mashed potatoes 3 jalapeno peppers, seeded & finely diced 1/4 cup parmesan cheese, grated 1 cup all purpose flour 3 tablespoons baking powder 1 teaspoon salt 2 tablespoons butter 1/2 cup cold milk In a medium bowl, blend potatoes with the jalapeno peppers & parmesan cheese. In a large bowl, mix the flour, baking powder & salt. Cut the butter into the flour mixture. Then, stir in the potato mixture. Work the dough into a course meal, incorporating the flour & the potatoes completely. Stir in the milk, making a soft dough. Turn the dough out onto a lightly dusted flour surface. Roll it out to 1/2 inch (1 cm) thick. Cut into even circles or squares. Place each biscuit on an un greased baking sheet & bake in a preheated 400º oven for 12 to 15 minutes. Serves 6

Pot Holes

Pot Holes 1 c. Soft butter 4 eggs 1 tsp. vanilla 1-1/2 c. Sugar 2 c. Flour 1 can Pie filling Cream softened butter, sugar, vanilla. Add eggs and flour.Spread in a jelly roll pan. Cut squares into crust about 12-15. Spoon pie filling on top of each square. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool slightly then sprinkle with powdered sugar. I also like to let it cool completely then drizzle cream cheese Frosting on it instead of the powdered sugar…

Country Pork Chops and Gravy

Country Pork Chops and Gravy 1/2 cup all-purpose flour 1 1/2 tsp. dry mustard 1/2 tsp. salt 1/2 tsp. garlic powder 6 (1-in. thick) lean boneless pork chops 1 (10 3/4-oz.) can condensed chicken broth 2 tbsp. vegetable oil Combine flour, dry mustard, salt and garlic powder in a shallow dish. Dredge chops in flour mixture and set aside. Combine remaining flour mixture with the chicken broth and pour into crock pot. Pour oil into a large skillet and place over medium-high heat. Cook the chops in hot oil just until browned on both sides and then place in crockpot. Cook, covered on HIGH for about 3 to 5 hours or until tender. Season with salt and pepper to taste. Serve with hot rice or mashed potatoes. If the gravy becomes too thick just add a little water. If gravy is too thin, add a little flour.

Beefy Noodle Roll Ups

Beefy Noodle Roll Ups 8 uncooked lasagna noodles 3 C. salsa 1 lb. ground beef 1 pkg taco seasoning 1 C. shredded Monterey Jack cheese 1 8 oz container sour cream 1 can black olives Preheat oven to 350. Cook lasagna noodles according to package directions. Coat a 9x13 baking dish with cooking spray & spread 1 C. salsa in the bottom. Set aside. Brown ground beef over medium heat; drain. Stir in taco seasoning mix & 1 C. salsa. Cut each noodle in half with 2 T. of the beef mixture, roll up. Place roll ups in the baking dish. Pour remaining 1 C. salsa over top and sprinkle with cheese. Cover the dish with foil and bake 20-25 minutes or until cheese is melted and roll ups are heated through. To serve spoon 1 T. of the sour cream on each roll up and sprinkle with black olives.

Twisted Tater Tot Casserole

Twisted Tater Tot Casserole 1 lb very lean ground beef 1 can cream of mushroom soup 2 cups shredded sharp cheddar cheese 1/4 cup diced red bell pepper 1/4 cup diced green bell pepper 6 strips cooked bacon, crumbled 1/2 cup French fried onions (such as French's) 2 cups regular tater tots Preheat oven to 350 degrees. Press ground beef into a 11 x 7-inch deep baking dish. Spread the potato crowns evenly on top of the ground beef. Pour the soup over the potato crowns. Sprinkle the diced bell peppers, bacon and French fried onions on top of the soup. Distribute one cup of the cheese on top. Bake at 350 degrees. Bake for 20 minutes. Remove from oven and stir the casserole, breaking meat into chunks. Add the rest of the cheese and cook for an additional 20-30 minutes.

CORNMEAL DINNER ROLLS

CORNMEAL DINNER ROLLS MAKES 2 1/2 DOZEN. 2 cups milk 1/2 cup each sugar and butter 1/3 cup cornmeal 1 1/4 tsp salt 1/4 oz pkg yeast 1/4 cup warm water 2 eggs 4 3/4 cups flour TOPPING--- 2 tbs butter, melted 1 tbs cornmeal In a pan, combine milk, sugar, butter, cornmeal and salt. Bring to a boil, cook until thickened. Cool. In a bowl, dissolve yeast in water. In a bowl, combine eggs, cornmeal mixture, yeast mixture and 2 cups flour, beat until smooth. Stir in more flour to form a soft dough. *TURN onto a floured surface, knead until smooth and elastic. Place in a greased bowl. Let rise in a warm place until doubled. Punch dough down. Turn onto a floured surface, divide into 30 balls. Place on greased baking sheets. Let rise in a warm place until doubled. *BRUSH rolls with butter, sprinkle with cornmeal. Bake at 375 degrees for 17 min. or until golden. Remove from pans. SERVE WARM & ENJOY

HASH BROWN BEEF PIE

HASH BROWN BEEF PIE 1 pound extra lean ground beef 1 medium onion -- chopped 1 clove garlic -- minced 1 (14 1/2 oz.) can diced tomatoes -- drained 1 teaspoon chili powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups frozen mixed vegetables TOPPING: 3 cups frozen hash brown potatoes -- thawed and drained 1 cup cheddar cheese -- shredded 1 egg 1/8 teaspoon salt 1/8 teaspoon pepper In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink; drain stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the vegetables. Pour into a 9 inch pie plate sprayed with cooking spray. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered at 400° for 30 minutes.

Quick Chicken and Mushroom Dijon

Quick Chicken and Mushroom Dijon 4 chicken breasts, skinless and boneless 1½ c. broccoli florets 8 oz. fresh sliced mushrooms 1 10.75 oz. can cream of chicken soup ¼ c. milk 2 T. Dijon style mustard egg noodles or rice Cut chicken into one-inch pieces. Cook in skillet for 10 minutes or until browned. Set chicken aside. Cook broccoli and mushrooms until tender. Add soup, milk, and mustard. heat to a boil. Return chicken to pan and cook on low heat for 5 minutes or until chicken is done. Serve over cooked rice or egg noodles.

Devils Food Caramel Poke Cake

Devils Food Caramel Poke Cake 1 devil’s food cake mix 1/2 (14 oz.) can sweetened condensed milk 1/2 - 3/4 (20 oz.) bottle caramel sundae syrup/sauce 1 (8 oz.) tub whipped topping 1/3 c. chocolate chips or toffee bits Prepare cake mix according to package directions. Place in a greased 9×13-inch pan. Bake according to package directions. Poke holes in the cake with a fork. Drizzle sweetened condensed milk on top of cake, and then caramel sauce. Let the cake cool completely. Top with whipped topping and sprinkle with chocolate chips or toffee bits. Store in refrigerator until served.

Cherry Whip

Cherry Whip 2 (.13 oz.) packages unsweetened cherry-flavor drink mix 1/4 cup lemon juice 1/2 cup water 1 (14 oz.) can Sweetened Condensed Milk 3 1/2 cups crushed ice COMBINE drink mix, lemon juice, water and sweetened condensed milk in blender container. Blend until smooth. ADD ice; blend until smooth, scraping sides of container if necessary. Pour into chilled glasses.

Brewed Iced Cafe Latte

Brewed Iced Cafe Latte 1/3 cup Coffee 2 cups cold water 1 (14 oz.) can Sweetened Condensed Milk 4 to 5 cups ice cubes BREW coffee in coffeemaker using 2 cups cold water. COMBINE hot brewed coffee and sweetened condensed milk in pitcher, stirring until completely blended. FILL 5 tall glasses or cafe mugs with ice cubes. Pour coffee mixture over ice. Serve immediately.

Brazilian Coffee

Brazilian Coffee Ingredients 1/3 cup unsweetened cocoa 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 (14 oz.) can Sweetened Condensed Milk 5 cups water 1 1/3 cups strong brewed Coffee COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well. SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil. Serve warm. Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before serving.

Cappuccino Frost

Cappuccino Frost 1/2 cup cold water 2 tablespoons Instant Coffee Crystals 1 (14 oz.) can Sweetened Condensed Milk, chilled 3 cups ice cubes Whipped cream COMBINE water, coffee crystals and sweetened condensed milk in blender until crystals are dissolved. Add ice cubes. Cover and blend until smooth and frothy. POUR into tall glasses. Top with whipped cream, if desired. VARIATIONS ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extract. VANILLA CAPPUCCINO FROST: ADD 1/4 teaspoon vanilla extract. MINTY CAPPUCCINO FROST: ADD 1/4 teaspoon mint extract.

Seafood Salad Supreme

Seafood Salad Supreme 1 1/2 quarts mixed salad greens, torn into pieces 1 can crab meat, drained and flaked, 7.5 oz 1 lbs. shrimp, cooked and cleaned 1 cup sliced fresh mushrooms 2 tomatoes, cut into wedges 1/2 cup sliced ripe olives 1/2 cup Green Goddess dressing In salad bowl, arrange greens, crab meat, shrimp, mushrooms, tomatoes and olives; chill. Just before serving, toss with green goddess dressing. Makes 6 to 8 servings.

DOT TURTLES

DOT TURTLES 1/2 pound of soft caramels 2 tablespoon of heavy cream 1 cup of pecan halves or large skinned peanuts 1/2 package (4 sq.) dot chocolate (sweet) Melt caramels in cream over hot water; cool about 10 minutes. Place nuts on waxed paper in groups of 3. Spoon caramel mixture over nuts leaving tips showing. Let stand until set (about 1/2 hour). Meanwhile, melt chocolate over hot water; cool to lukewarm. Spread cooled chocolate over caramel. Makes 24 turtles.

CHEESY HASH-BROWN CASSEROLE

CHEESY HASH-BROWN CASSEROLE MAKES 8 SERVINGS. 8 frozen hash brown patties 6 eggs 2 cups each milk and shredded Cheddar cheese 1 cup sour cream 1 tsp each garlic powder and ground mustard 1/4 tsp pepper 6 slices bacon, crisply cooked, crumbled 3 green onions, sliced Place hash brown patties in 13x9" baking dish sprayed with cooking spray. Bake in 450 degree oven 20 min. or until browned, turning hash brown patties after 10 min. Remove from oven. Let stand 5 min. Reduce oven temp to 350 degrees. *Beat eggs in a bowl. Add milk, sour cream, garlic powder, mustard and pepper, mix well. Stir in bacon, 1 1/2 cups cheese and onions. Pour over hash brown patties. Sprinkle with remaining cheese. Bake 50 min. or until edges are golden. SERVE & ENJOY...

Taco Pockets

Taco Pockets 1 lb. lean ground beef 1/4 c chopped onion 2 t ground cumin 2 t chili powder 1/2 t garlic powder 1/4 t salt 2-3 dashes Tabasco 3-4 burrito-size flour tortillas Combine ground beef and seasonings; form into three or four burgers. Cook burgers in a skillet. Once the burgers have cooked, place a large, burrito size flour tortilla or wrap on a hot skillet or griddle for a few seconds. Turn it over, and place in this order, grated cheese, salsa, lettuce, tomato, and the burger. After a few more seconds, and tortilla soft and pliable, remove tortilla and burger to a cutting board, where you fold up the edges of the tortilla around the burger. Then, turn it over and cut it in half. You then have two “pockets” (sort of like pita bread) with burger and fillings inside. It’s easy to pick up and eat with your hands. And it tastes soooo good!

Creamy Stovetop Jalapeno-Bacon Mac n Cheese

Creamy Stovetop Jalapeno-Bacon Mac n Cheese 12 oz. Dry pasta (shells, elbows, rotini, etc.) 1 1/2 cups milk 2 tablespoons all-purpose flour 2 cups (8 oz.) shredded cheddar, Monterey jack or Colby (or a mix) 1 jalapeno, minced 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper 4-5 slices bacon, cooked til crisp and crumbled Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente, about 7-8 minutes. Drain and set aside. Set the same pot to medium heat; add milk and flour. Whisk until milk thickens slightly. Remove from heat and add cheese, jalapeno, salt, dry mustard and cayenne. Stir until cheese has melted and sauce is creamy. Taste and adjust the seasonings as desired. Add pasta and stir to coat evenly. Stir in crumbled bacon. Serve warm.

CHEESY CAULIFLOWER-POPCORN

CHEESY CAULIFLOWER-POPCORN MAKES 4 SERVINGS. Break 1 large head cauliflower into small florets. Toss with 1 tbs oil and garlic salt, transfer to a greased baking sheet. Bake at 400 degrees for 18 min. or until tender. Sprinkle with 1 tbs grated Parmesan cheese. SERVE & ENJOY...

Pina Colada Monkey Bread

Pina Colada Monkey Bread 1/2 cup (1 stick) butter 1/4 cup plus 3 tablespoons coconut milk, divided 2 cans (16.3 oz each) Pillsbury Grands! refrigerated biscuits 1 1/4 cups granulated sugar 1 can (20 oz) canned crushed pineapple, well drained 1 cup powdered sugar 1/4 cup chopped dried pineapple Heat oven to 350 degrees Grease a 12-cup bundt pan with cooking spray. In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat. Separate both cans of dough into biscuits. Cut each biscuit into fourths. Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits. Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate. In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze. Drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm.

GRILLED PORK TACOS

GRILLED PORK TACOS MAKES 3 SERVINGS. 1 orange 1 lime 3 cloves garlic, peeled 1 tsp salt 1/2 tsp whole peppercorns 4 pork chops, pounded Warm corn tortillas Salsa, avocado, chopped onion Squeeze juice from orange and lime into a blender. Add garlic, salt and peppercorns. Blend until pepper is ground. Pour marinade into a container, put pork chops in marinade, chill chops 1 hour. *Prepare grill. Brush grill rack with oil, cook pork chops until cooked through. Transfer chops to a plate. Slice meat. Make tacos with tortillas, salsa, avocado, pork and onion. SERVE & ENJOY...

LIME CABBAGE SLAW

LIME CABBAGE SLAW MAKES 6 SERVINGS. 6 cups sliced green cabbage 3/4 cup chopped cilantro or chives 1 tsp salt 1/2 tsp black pepper 1/4 cup lime juice 2 tbs orange juice 3 tbs olive oil In a bowl, toss cabbage, cilantro, salt and pepper. In another bowl, whisk together juices and oil. Toss slaw with dressing. SERVE & ENJOY...

Honey Surprise

Honey Surprise 1 jar honey 1 cinnamon stick 2 whole cloves 2 whole allspice Pour honey into an attractive jar. Warm honey by placing jar in warm water and add spices. Seal in a jar when cooled. Add honey dipper to the jar with pretty ribbon. Serve with biscuits, muffins or bagels.

BRUSSELS SPROUT SALAD

BRUSSELS SPROUT SALAD MAKES 8 SERVINGS. 1 pound Brussels sprouts 7 radishes 1/4 cup lemon juice 3 tbs oil 1 tbs sugar 1 tbs Dijon mustard Slice Brussels sprouts and radishes. Combine Brussels sprout mixture and remaining ingredients in a bowl, toss, season. SERVE & ENJOY.

GLAZED CHICKEN DRUMSTICKS

GLAZED CHICKEN DRUMSTICKS 1/2 cup hoisin sauce, a sweet Chinese sauce that is yummy 1/4 cup brown sugar 4 tsp soy sauce 1 tbs flour 8 chicken drumsticks In a bowl, whisk hoisin, brown sugar and soy sauce, reserve 3 tbs for glaze. Whisk flour into remaining sauce. Toss with drumsticks, arrange on foil lined baking sheet. Bake at 475 degrees until cooked through 25 min. Brush with reserved glaze. SERVE & ENJOY...

Double Peanut Cookies

Double Peanut Cookies 1 cup creamy peanut butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup butter or margarine -- softened 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 cups chopped unsalted dry-roasted peanuts Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff). Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Indian Summer Spread appetizer

Indian Summer Spread appetizer 8 oz crushed pineapple 2-8 oz soft cream cheese 1/2 c dried cranberries 1/2 c chopped dates 1/2 c chopped pecan Ritz crackers Drain pineapple well and save juice for another use. Mix all except nuts and crackers. Shape in a ball a, roll in nuts and chill well. Serve with crackers.

Ugly Cake Mix Cake

Ugly Cake Mix Cake 1/2 cup softened margarine 3 eggs 1 box yellow cake mix 1 can coconut Chopped pecans 6 Tbsp margarine 8 ounces cream cheese 1 box powdered sugar Preheat oven to 300 degrees. Mix the first three ingredients and spread in a 9 X 13 inch pan. Top with coconut and pecans. Mix remaining ingredients and spread on top of first layer. Bake for 1 hour.

PB and J French Toast Sticks

PB and J French Toast Sticks 8 slices soft white or whole-wheat sandwich bread, crusts removed 1/2 C creamy peanut butter 3 T grape or strawberry jelly 4 large eggs 1/4 C milk 2 T butter Confectioners’ sugar Spread 1 Tbsp peanut butter on each slice of bread. Spread a rounded tsp jelly down center of each piece. Fold bread in half, pressing edges to seal. In a 13 x 9-in. baking dish, whisk eggs and milk. Place the sandwiches in the dish and let soak, 1 minute per side. Melt 1 Tbsp butter in a 10-in. nonstick skillet over medium heat. In two batches, cook the sandwiches until golden brown, 2 minutes per side, adding more butter to skillet as needed. Sprinkle with confectioners' sugar before serving.

Orange Cake

Orange Cake 1 (18.25 ounce) package yellow cake mix 1 (3 ounce) package instant lemon pudding mix 3/4 cup orange juice 1/2 cup vegetable oil 4 eggs 1 teaspoon lemon extract 1/3 cup orange juice 2/3 cup white sugar 1/4 cup butter Grease a 10 inch Bundt pan. Preheat oven to 325 degrees. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

CREAMY PUMPKIN SPICE COFFEE

CREAMY PUMPKIN SPICE COFFEE In pan, simmer 2 cups each sugar and water, 1/4 cup pure pumpkin, 2 cinnamon sticks, and 2 tsp pumpkin pie spice, whisking 10 min. Strain twice, chill. Mix 2 tbs syrup with coffee and warm milk. Top with whipped cream and pumpkin pie spice. SERVE & ENJOY...

Brown Sugar- Orange Sauce

Brown Sugar- Orange Sauce 3/4 cup of brown sugar 1/4 cup of butter 1/2 cup of orange juice Combine in a saucepan and stir constantly and heat for 3 minutes, then cool. Good poured over pancakes and waffles.

Pico de Gallo Salad

Pico de Gallo Salad 1 large tomato, cut into wedges 1/4 cup thinly sliced red onion 1 fresh jalapeno, thinly sliced 1/3 cup fresh cilantro leaves 1 Tbsp. fresh lime juice Salt to taste Mix tomato, onion jalapeno, and cilantro. Stir in lime juice and season with salt. Serves 2

Blueberry Bisquick Mug Cake

Blueberry Bisquick Mug Cake 5 1/2 tbsp Bisquick 4 tbsp sugar 3 tbsp oil 3 1/2 tbsp milk 1 medium egg splash of vanilla 8 blueberries Add all ingredients except blueberries into an oversized mug. Stir with a whisk and mix until most of lumps are gone and only very tiny Bisquick lumps remain. Drop in blueberries. Cook in microwave for approximately 1 1/2 -2 minutes. Cake may still have a wet outside, but this is normal. If inside of cake is done (insert a knife to check), then cake is done. Let cake cool in cup before eating.

Maple Breakfast Sandwiches

Maple Breakfast Sandwiches 2 1/3 C Bisquick 1/2 C milk 3 T maple-flavored syrup 3 T melted butter 1 pkg frozen sausage patties 3 slices American cheese, cut diagonally in half Prepare biscuits by mixing Bisquick, milk, syrup and butter to form a soft, sticky dough. Roll 1/2 inch thick on floured surface and cut biscuits using a cup or circle cutter. Cook biscuits on an un greased cookie sheet at 425 degrees Fahrenheit for 10-12 minutes. While biscuits are baking, cook sausage patties according to their package. Cut warm biscuits open and sandwich together sausage and cheese slice. Serve with more syrup if desired.

Sweet Potato Cinnamon Muffins

Sweet Potato Cinnamon Muffins 3/4 cup cooked, mashed sweet potatoes 1/4 C. melted butter 2/3 C. milk 1/4 tsp. vanilla 1/4 C. flour 4 tsp. baking powder 2 tbls. sugar 1 tsp. salt 1 tsp. cinnamon Beat the mashed sweet potatoes together with the melted butter. Mix in milk and vanilla. Add remaining ingredients and stir to blend. Don't over mix. Spoon dough into muffin tins lined with paper cups. Bake at 450 degree for 15 minutes. Makes 1 dozen large muffins.

NEVER FAIL CHOCOLATE CHIP FROSTING

NEVER FAIL CHOCOLATE CHIP FROSTING 1/4 c. butter 1 c. sugar 1/4 c. milk 1/2 c. chocolate chips 1 tsp. vanilla Bring butter, milk and sugar to a boil, add chocolate chips and vanilla. Beat until cool. Will frost a 9 x 13 cake.

HONEY-MUSTARD POTATO-SALAD

HONEY-MUSTARD POTATO-SALAD 3 pounds potatoes, cubed 3 tbs olive oil 1 tbs apple cider vinegar 1 1/4 cups sour cream 1/2 cup sliced green onions 1/4 cup diced red bell peppers 1 tbs honey mustard 1 tsp Mrs Dash In pot, bring potatoes and enough salted water to cover to a boil. Simmer until potatoes are tender. Drain. In bowl, whisk together oil and vinegar. Season with salt and pepper. Add potatoes, toss. Let cool. *In bowl, combine sour cream and last 4 ingredients. Add potato mixture, toss. SERVE at room temp or cold & ENJOY...

COCONUT BANANA MUFFINS

COCONUT BANANA MUFFINS MAKES 12 MUFFINS. 1 1/2 cups flour 1/2 cup wheat flour 1/2 cup brown sugar 1/3 cup unsweetened grated coconut 2 tsp baking powder 1 tbs pumpkin pie spice 2 eggs, beaten 3/4 cup milk 1/4 cup oil 1 cup mashed banana Mix first 6 ingredients and 1/2 tsp salt, stir in last 4 ingredients. Spoon into lined 12 well muffin pan. Bake at 375 degrees for 15 min. or until done. SERVE & ENJOY...

Hawaiian Pineapple Poke Cake

Hawaiian Pineapple Poke Cake 1[16.25] oz French vanilla or Butter cake mix, plus ingredients to prepare 2 [3.4] oz coconut cream instant pudding mix 1 [20] oz can crushed pineapple, drained 4 cup half & half 16 oz frozen whipped topping, thawed 1 cup flaked coconut 1/2 cup macadamia nuts, toasted and chopped Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan. If you prefer, you can also use the recipe for my Old Fashioned Butter Cake instead. [tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions.

Bacon 'n' Egg Breakfast Grilled Cheese

Bacon 'n' Egg Breakfast Grilled Cheese SERVES 2 This doubly good breakfast sandwich combines a load of favorites all in one! Imagine starting your day off with a hearty and melty Bacon and Egg Breakfast Grilled Cheese! What You'll Need : 2 eggs 2 tablespoons milk or water Salt and pepper to taste 3 teaspoons butter at room temperature, divided 4 slices whole wheat or white bread 2 slices slices Colby-Jack cheese 4 slices full-cooked bacon What To Do : In a small bowl, beat eggs, milk, salt, and pepper until blended. In a large nonstick skillet over medium heat, heat 1 teaspoon butter until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large, soft curds. Continue cooking -- pulling, lifting, and folding eggs -- until thickened and no visible liquid egg remains. Do NOT stir constantly. Remove from skillet. Spread remaining butter evenly on 1 side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese, and bacon. Cover with remaining bread, buttered side up. Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

BACON TOMATO WRAPS

BACON TOMATO WRAPS MAKES 4 SERVINGS. HALF RECIPE FOR 2. 2 tomatoes, seeded, chopped 1/4 cup each chopped onion and cilantro 1 tbs each chopped jalapeno and lime juice Salt 8 slices bacon 1/4 cup salad dressing 4 flour tortillas 2 cups spinach FOR SALSA---In a bowl, combine tomatoes, onion, cilantro and jalapeno. Stir in lime juice and salt. Set aside. Cook bacon according to package directions. Drain on paper towels, cut bacon into pieces. *To assemble wraps, spread mayo over tortillas, top with spinach. Spoon salsa over spinach. Top with bacon. Roll up tortillas. Cut each tortilla in half. SERVE & ENJOY...

Grilled PB&J

Grilled PB&J 2 slices light bread 1 tbsp. reduced-fat creamy peanut butter 1 tbsp. low-sugar strawberry preserves 1/4 cup sliced strawberries 2 tsp. light whipped butter or light buttery spread Lay bread slices flat. Spread one slice with peanut butter and the other slice with preserves. Evenly layer strawberries over the PB-topped slice. Top with the other bread slice, preserves side down. Spread the top of the sandwich with 1 tsp. butter. Bring a skillet sprayed with nonstick spray to medium-high heat. Place sandwich in the skillet, buttered side down. Spread the top with the remaining 1 tsp. butter. Cook until bread is lightly browned, about 2 minutes per side. Enjoy!

Hash Brown Potato Pie Recipe

Hash Brown Potato Pie Recipe 1 frozen pie shell 1/2 bag frozen hash brown potatoes 1 can cream of chicken soup, diluted with 1/2 can milk 1 c. browned hamburger or cubed ham 1/2 cup shredded cheddar cheese Mix frozen potatoes, meat and soup. Spoon into pie shell. Bake at 400° for about 30 minutes, until bubbly.

CASSEROLE DINNER WITH CHEESE BISCUITS

CASSEROLE DINNER WITH CHEESE BISCUITS 1 can green peas* 1 lb. ground meat (beef or turkey) 2 Tbsp. finely chopped onions 1 (10 1/2 oz.) can tomato soup 1 tsp. salt 1/8 tsp. pepper BISCUITS: 1 1/2 cups Bisquick 3/4 cup grated cheese 1/2 cup milk *Frozen peas may be used. Brown meat. Add onion, soup, peas, seasoning. Put in a long, flat dish. Combine Bisquick with cheese. Add milk and mix until blended. Drop by tablespoon on meat mixture. Bake at 400 degrees until biscuits are done.

Cajun Sausage & Cheese Stuffed Bread

Cajun Sausage & Cheese Stuffed Bread 1 loaf frozen bread dough, thawed, 1 pound of cooked breakfast sausage, I used the HOT variety 8 to 10 oz. shredded sharp cheddar cheese or a mix of cheddar and mozzarella 1 egg, mix together with sausage before you cook it Melted butter 1 white onion (sautaed), I sautaed the onion with the sausage Roll out bread with rolling pin, spread melted butter, cooked sausage, onions and cheese. Roll up and place in a bundt pan or cookie sheet. I would bake @ 350 until brown.

Fat Man's Misery

Fat Man's Misery 14 chocolate wafers, crushed 1/2 cup (1 stick) butter 1 cup confectioners' sugar 1 egg Few drops almond flavoring 1/2 pint whipping cream 1/2 tablespoon granulated sugar 1 teaspoon vanilla extract 1 cup chopped pecans Line a pie pan with wafer crumbs. Cream butter and sugar together. Add eggs and cream again. Add almond flavoring. Spread this on the crumbs. Whip cream with sugar; add vanilla extract, then pecans. Fold until well blended. Spread over first mixture. Cover with more crushed wafers. Let stand in refrigerator for 12 to 24 hours.

Reese's Krispies

Reese's Krispies 1 Cup Sugar 1 Cup Corn Syrup 1 1/3 Cup Creamy Peanut Butter... 4 1/4 Cup Rice Krispies 1 Pinch of Salt 4 Reese's Peanut Butter Cups, chopped 1 Handful Chocolate Chips In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool and enjoy!

Orange Delight

Orange Delight 1 6 oz. box orange gelatin 2 C. hot water 2 C. orange sherbet softened 1/2 C. mandarin oranges drained 1/2 C. crushed pineapple drained 1/2 C. sliced bananas Dissolve gelatin in hot water. Add remaining ingredients, mixing well. Chill until set in a prepared mold.

Easy Slow Cooker Meatballs

Easy Slow Cooker Meatballs Serve these slow cooked meatballs with your favorite pasta. 1 1/2 pounds ground beef 1 1/4 cups Italian seasoned bread crumbs 1/4 cup chopped fresh parsley 2 cloves garlic, minced 1 medium yellow onion, chopped 1 egg, beaten 1 (28 ounce) jar spaghetti sauce 1 (16 ounce) can crushed tomatoes 1 (14.25 ounce) can tomato puree In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

Kid (and Mom) Friendly Macaroni Casserole

Kid (and Mom) Friendly Macaroni Casserole Easy recipe to have your children/grandchildren help prepare with you. 1 box macaroni and cheese, prepared as directed 1 can cream of chicken (or mushroom) soup 1/4 cup sweet onion, chopped 1/2 cup milk 2 tsp. butter 1 lb. lean hamburger salt and pepper to taste Preheat oven to 350 Cook hamburger with onion and butter. Do not drain if you used lean hamburger. Add cream of chicken soup and milk. Cook over medium/med. high heat until smooth. Remove beef from heat. In 2 qt. casserole dish. Start with the prepared macaroni and cheese, layer beef mixture and macaroni. Make 2 layers of each. Make sure the macaroni is covered well by the beef mixture or it will dry out when cooking. Cook for about 25 minutes or until bubbly.

Party Deep Dish Pizza

Party Deep Dish Pizza 1 pkg of dry yeast 1/4 cup of sugar 1 teaspoon of salt 3 1/4 to 3 1/2 cups of flour 1 egg 2 tablespoons of shortening 2 pounds of ground beef 1/2 pound of Italian sausage one 8 ounce can of tomato sauce one 4 ounce can of mushrooms, drained 2 cups of grated mozzarella cheese 1 cup of grated American cheese Dissolve yeast in 1 cup warm water in bowl. Stir in sugar, salt and half the flour. Beat for 2 minutes. Add egg, shortening and remaining flour, mix well. Spread on well greased baking pan to desired thickness. Bake at 375ºF. for 10 minutes. Brown ground beef and sausage in skillet, stirring until crumbly; drain. Spoon tomato sauce over partially baked crust. Layer ground beef mixture, mushrooms, mozzarella and American cheese over sauce. Bake at 375F. for 10 to 12 minutes or until cheese is melted. Yields: 8 - 10 servings

Country Pork Chop Casserole

Country Pork Chop Casserole 1 tablespoon of vegetable oil 2 Pork chops (3/4" thick) 1/4 cup of chopped onions 1/2 Apple, diced 1/2 can of VEG-ALL Mixed Vegetables, (16 oz) 1/2 can chicken broth (12 oz) 1/2 tablespoon of sugar 2/3 cup of quick cooking rice Brown pork chops in oil in heavy skillet. Stir in onions and apple. Cover and cook 10 minutes. Drain VEG-ALL, reserving liquid. Stir in liquid, chicken broth and sugar; bring to boil. Reduce heat and simmer until pork chops are cooked, approximately 25 minutes. Remove chops. Bring liquid to boil; stir in vegetables and rice. Remove from heat and let stand 5 minutes. Serve pork chops on rice.

Mexican Coffee

Mexican Coffee 4 cups water 2 cinnamon sticks, 3 inches long 1 1/2 Tbsp., instant coffee 2 Tbsp. orange juice 3 Tbsp. brown sugar Mix the water cinnamon sticks, instant coffee, orange juice and brown sugar in a pot. Bring to boil, remove from heat and let stand for 2 minute. Discard cinnamon sticks and pour mixture into individual serving cups. Add whipping cream in desired. For extra flavor, add dash of Kahlua in each cup. Serves 4

EASY STRAWBERRY SAUCE

EASY STRAWBERRY SAUCE MAKES 1 1/4 CUPS. 3 cups strawberries, chopped 1/2 cup sugar Juice of 1/2 lemon 1 tsp vanilla Combine first 3 ingredients and 2 tbs water in a pan. Cook until berries break down. Remove from heat, stir in vanilla. *Strain into a bowl, let cool. SERVE over ice-cream & ENJOY.

EASY CHEESY CREAM PUFFS

EASY CHEESY CREAM PUFFS MAKES 3 DOZEN. 1 cup water 1/4 cup butter, cubed 2 tsp salt 1 cup flour 4 eggs 1 1/2 cups shredded sharp cheddar cheese 1/2 cup minced chives 2 garlic cloves, minced In a pan, bring water, butter, and 1/2 tsp salt to a boil. Add flour, stir until a smooth ball forms. Remove from heat, let stand 5 min. Add eggs, beat well. Continue beating until mixture is smooth. Stir in cheese, chives and garlic. *Drop by tablespoonfuls onto greased baking sheets. Sprinkle with remaining salt. Bake at 375 degrees for 16 min. or until golden brown. SERVE warm & ENJOY...

Lumberjacks

Lumberjacks 1 c. sugar 1 tsp. soda 1 c. shortening 1 tsp. salt 1 c. dark molasses 2 tsp. cinnamon 2 eggs 1 tsp. ginger 4 c. sifted flour Cream sugar and shortening; add molasses and eggs. Mix well. Sift dry ingredients and stir in. Put 1/4 c. sugar in a small bowl. Dip fingers into sugar, pinch off a ball of dough, roll to walnut size and dip into sugar. Place on greased cookie sheet 3 inches apart. Bake 12-15 min. at 350 Makes 4 dozen large soft cookies. Dough keeps in refrigerator.

Chinese Barbecued Spareribs

Chinese Barbecued Spareribs 3 lbs. spareribs 1/2 cup light soy sauce 3 Tbsp. red wine 4 tsp. sugar 1 tsp. salt 1 clove garlic, crushed 4 Tbsp. water With sharp knife,score meat between ribs on both sides without separating them completely. Mix remaining ingredients in flat dish, stirring til sugar and salt have dissolved. Coat ribs thoroughly and let marinate for 1 hour. Drain ribs, reserving marinade; put them on grill and barbecue for 30 to 40 minutes, turning frequently and brushing with remaining marinade. Pork should be thoroughly cooked with a rich brown glaze. Note: ribs may be roasted in a 350 oven. Allow 1 to 1 1/2 hours for really well cooked met and baste frequently with marinade to glaze and prevent drying out.

Snowy Mashed Potato Casserole

Snowy Mashed Potato Casserole 4 lbs. potatoes (12 medium) 8 oz. cream cheese softened 1 cup sour cream 2 tsp. salt 1/8 tsp. pepper 1 clove garlic, crushed 1/4 cup chopped chives 1/2 tsp. paprika 1 Tbsp. butter Cook potatoes in boiling salted water in large pot for 15 minutes or til tender. Drain. Mash in large bowl of mixer. Add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed til smooth and light. Stir in chopped chives. Spoon into lightly greased baking dish. Sprinkle with paprika. Dot with butter. Bake at 350 for 30 minutes or til potatoes are lightly golden and heated. Serves 10

Orange Butter

Orange Butter Rind and juice of 1 medium orange Pinch nutmeg Pinch ground cinnamon 1/4 lb. (1 stick) unsalted butter, chilled, cut in 8 pieces With a vegetable peeler, remove strips of rind from orange. Using steel blade of food processor, chop orange rind fine with nutmeg and cinnamon. Add orange juice and butter and process til well blended. Refrigerate, covered and use as needed. Serve on toast, pancakes, or waffles. May be frozen. Defrost 1 hour in refrigerator, slice and use as needed. Makes about 3/4 cup.

EGGS IN NESTS

EGGS IN NESTS MAKES 6 SERVINGS. Separate an 11 oz tube of breadstick dough into strips, sprinkle with grated orange zest. Twist 2 strips together, then form into a circle, pinching ends to seal. Place on parchment lined baking sheet. REPEAT to form 6 wreaths. Brush with a beaten egg, sprinkle with nonpareils. Lightly crack 6 dyed hard boiled eggs on one side, place cracked side down in center of each wreath. Bake at 375 degrees until bread is golden 15 min. SERVE & ENJOY...

2 POPCORN RECIPES

2 POPCORN RECIPES MAKES 6 SERVINGS. YOGURT GRANOLA POPCORN---Melt 6 tbs butter with 2 tbs each brown sugar and honey until sugar dissolves. Drizzle over 12 cups hot popcorn. Toss with 4 cups granola and 2 cups yogurt covered raisins. Season with salt. SERVE & ENJOY... CINNAMON SUGAR POPCORN---Drizzle 6 tbs melted butter over 12 cups hot popcorn, toss with 4 cups Cinnamon Toast Crunch cereal, 1/3 cup sugar, 2 tsp cinnamon and salt. SERVE & ENJOY.

CRANBERRY LIME BEVERAGE

CRANBERRY LIME BEVERAGE MAKES 8 SERVINGS. 2 cups water 1 cup cranberries 1 bottle chilled white grape juice 3/4 cup frozen limeade concentrate One each peeled diced apple, orange and lime 1 liter chilled lemon lime soda Cook water with cranberries until berries pop. Drain, discard liquid. Combine white grape juice and limeade concentrate. Stir in apple, orange and lime and cranberries, add lemon lime soda. SERVE over ice & ENJOY...

GROWN UP S'MORES

GROWN UP S'MORES MAKES 8 SERVINGS. 1/2 cup sugar 4 tbs butter 1/4 cup sour cream 2 tbs bourbon 2 tsp vanilla 1/2 tsp salt Graham crackers Marshmallows Bittersweet chocolate bars Heat sugar in a pan until sugar melts. Cook until dark amber. Stir in butter, sour cream and bourbon, cook 2 min. Off heat, stir in vanilla and salt. Sandwich 1 tbs between graham crackers with toasted marshmallows and bittersweet chocolate bars, broken into squares. SERVE & ENJOY...

Sunday Morning Sausage and Eggs

Sunday Morning Sausage and Eggs 2 pounds pork sausage 2 eggs, beaten 2 teaspoons grated onion 1 1/2 cups fine dry toast or bread crumbs 1/4 cup parsley (optional) Scrambled eggs Lightly butter a 9-inch ring mold. Mix first 5 ingredients and pack into mold. Bake at 350 degrees F for 25 minutes. Remove from oven and pour off excess fat. Bake 25 minutes more. Turn onto heated platter and fill with scrambled eggs.

Oreo Cheese Cake Cookies

Oreo Cheese Cake Cookies 1 cup (2 sticks) unsalted butter, softened 6 oz cream cheese, room temperature 2 cups granulated sugar... 2 tsp vanilla 2 cups all-purpose flour 1 cup mini dark chocolate chips 2 cups Oreo crumbles Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat. In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined. Add sugar and vanilla, mix well. Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula. Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5'' balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking. Space cookies about 1-2'' apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.

Iced Cappuccino

Iced Cappuccino 2/3 cup Hershey’s syrup, chilled 2 cups cold coffee 2 cups vanilla ice cream Ice cubes or crushed ice Whipped topping, optional Ground cinnamon, optional Put syrup and coffee in blender container. Cover and blend on high speed. Add ice cream; cover and blend til smooth. Serve at once over ice. Top with whipped cream and ground cinnamon if desired. Serves 6 For a lower fat version use reduced fat vanilla ice cream and fat free whipped topping.

COCONUT KISSES

COCONUT KISSES 4 egg whites 1 c. sugar 1 tsp. lemon rind 1 c. coconut Beat egg white until stiff and glossy; gradually add sugar, beating after each addition until mixture will stand in soft peaks. Fold in lemon rind and coconut. Line cookie sheet with brown paper or un-glazed white paper. Drop mixture about 2 inches apart. Bake 30 to 35 minutes at 250 degrees. Cool before removing from pan.

EASY PINEAPPLE CHEESECAKE

EASY PINEAPPLE CHEESECAKE 1 (8 oz.) package cream cheese -- softened 1/2 cup sugar -- granulated 2 (15 oz.) cans crushed pineapple -- drained 1 3/4 cups frozen whipped topping -- thawed 1 (9 inch) prepared graham cracker crust In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth. Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Picnic Fruit Salad

Picnic Fruit Salad 32 oz canned pineapple tidbits, NOT drained 6 oz frozen orange juice 3 1/2 oz instant lemon pudding 3 bananas, sliced 32 oz diced pears, drained 32 oz canned diced peaches, drained 16 oz canned mandarin orange segments, drained Strain the pineapple juice from the can into a bowl. To the pineapple juice, add the can of orange juice and mix well. Add the instant pudding and dissolve well. Gently fold in all the fruits. Refrigerate 24 hours before serving.

Iced Cafe Mocha

Iced Cafe Mocha 4 cups chilled coffee 1 1/2 cups milk 1/4 cup instant chocolate milk powder 1 1/2 cups plus 1/4 cup whipping cream 4 swoops vanilla ice cream Nutmeg and cinnamon Pour chilled coffee, milk, and instant Chocolate milk powder into a blender; mix together. Add 1 1/2 cups whipping cream and ice cram; blend well. Pour remaining 1/4 cup cream into a small bowl and beat til stiff peaks form. Pour coffee drink into tall glasses. Garnish with whipped cream, nutmeg and cinnamon to taste. Serves 8

Hot Apple Cinnamon Fluff

Hot Apple Cinnamon Fluffs 4 cups apple juice or apple cider 1 cup marshmallow cream or fluff 1 tsp. vanilla extract 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg Heat apple juice and pour into 4 mugs. Put marshmallow crème in bowl and stir in vanilla, cinnamon and nutmeg. Spoon marshmallow mixture on top of the warm juice and serve. Yum! Makes 4 servings

SLOWCOOKER MUSHROOM LASAGNA

SLOWCOOKER MUSHROOM LASAGNA MAKES 6 SERVINGS. Two 15 oz containers ricotta cheese 10 oz pkg frozen chopped spinach, squeezed dry 8 oz mushrooms, sliced 2 tbs chopped basil Salt and Pepper 1 1/2 pounds mozzarella cheese, shredded 1/2 cup grated Parmesan cheese 32 oz jar marinara sauce 12 lasagna noodles Stir ricotta, spinach, mushrooms, basil, salt and pepper in a bowl. In a bowl, combine mozzarella and Parmesan. Spread 1/2 cup marinara sauce in a slowcooker. Cover with a layer of noodles. Spread half the ricotta mixture over noodles. *TOP with one third the remaining sauce, then sprinkle with one third the mozzarella mixture. Repeat layers. Top with remaining noodles, remaining sauce and mozzarella mixture. Cook on low 4 hours, let rest 15 min. SERVE & ENJOY...

Simple Goulash

Simple Goulash Makes 4-6 servings Stores well in the refrigerator and makes excellent leftovers. 1 pound ground meat 4 cups cooked rice (approx. 2 cups uncooked) 1 can tomato soup 1 can cream of mushroom soup 4 slices of American cheese In large skillet brown ground meat with salt and pepper to taste. Drain fat. Turn heat to med./low. Add cooked rice and both soups. Mix well and then smooth out in skillet. Top with slices of cheese and heat until cheese starts to slightly bubble.

Potato Hot dish

Potato Hot dish 1 lb. Hamburger (browned, drain fat) 6-8 med. Potatoes (peeled and cut into bite-size pieces) 1 can tomato soup 1 can vegetarian vegetable soup ("ABC" vegetable will work if you can't find vegetarian) Combine browned hamburger, cut potatoes and soups in a 2 qt. Casserole dish. DO NOT ADD WATER - this will thin it out and make it very "soupy". Cover and bake at 350 degrees for 1 hour or until potatoes are tender.

Taco Lasagna

Taco Lasagna 1 Lb Ground Beef 1 Pkg Guacamole Dip Mix 1 Avocado 8 Oz Sour Cream 1 Head Iceburg Lettuce 4 Oz Salad Olives 12 Oz Shredded Cheddar 12 Oz Medium Salsa 8 Flour Tortillas 4 Oz Taco Seasoning Mix 1 Yellow Onions 12 Oz Diced Tomatoes Brown ground beef with onion, drain and add taco seasoning and 2/3 cup water. Cook for 5 minutes or until water is cooked out. Spray an 8X8 casserole dish with Westcott Canola Cooking Spray. Layer bottom of pan with salsa, then cover with 2 tortillas split in half. Next layer spread 1/2 of beef mixture evenly, sprinkle with 1/3 of the cheddar and 1/2 of olives. Next layer 2 more tortillas, meat, cheese, olives, and salsa. Last layer is 2 tortillas, salsa, and the remaining cheese. Cook in a 375 degree oven for 25 minutes. Set for 5 minutes, then cut. Top with lettuce, salsa, guacamole, tomatoes, and sour cream for serving.

Hamburger Tater Tot Casserole

Hamburger Tater Tot Casserole 1 Lb Ground Beef 1 Pkg Potato Puffs 1 Can Cream Of Mushroom Soup 1 Pkg Broccoli Cuts 1 Pkg Sharp Cheddar Cheese Brown hamburger, drain, mix with mushroom soup and add cooked broccoli. Place one layer of tater tots on top of broccoli and cover with cheddar cheese. Bake in a 2 qt casserole dish at 350 degrees for 30 minutes.

Reese's Peanut Butter Cup Fudge

Reese's Peanut Butter Cup Fudge 3 cups milk chocolate chips 1 can sweetened condensed milk 24 Reese's peanut butter cups, unwrapped and divided Line 8x8 glass dish with foil and spray with nonstick cooking spray lightly. Line with 16 whole Reese's {as pictured above.} Set aside. In a large microwave-safe bowl, stir chocolate chips and sweetened condensed milk together and microwave in 30 second increments until smooth and completely melted. Pour over peanut butter cups and smooth the tops. Chop up the remaining Reese's and press into the top. Bring to room temperature {about 1 hour} before refrigerating. Once it's pretty solid, remove from the pan using the foil and cut into squares.

Cheesy Potato Snacks

Cheesy Potato Snacks 3 large potatoes 1 small onion, finely sliced into rings 1 3/4 cups grated cheddar cheese 2/3 cup cream salt & pepper to taste Peel the potatoes & cook them in boiling water for 10 minutes until they are just starting to soften. Remove the potatoes from the water & pat them dry, then slice them finely. Place one layer of potatoes in a round greased 7 inch (18 cm) cake tin. Season to taste with salt & pepper. Scatter some onion rings over the potatoes & with a little of the cheddar cheese. Continue to layer the ingredients finishing with the cheddar cheese & some more salt & pepper to taste. Press the potato layers down (the mixture may seem quite high but will cook down). Pour the cream over top. Bake in a preheated 400º oven for 35 to 45 minutes. Remove the potatoes from the oven & cool slightly. Invert onto a serving plate & cut it into wedges. Serve hot or cold. Serves 4

Tropical Milkshake

Tropical Milkshake 1/4 cup HERSHEY'S Strawberry Syrup 1 ripe, medium banana, cut into pieces 1 cup milk 1 cup (2 large scoops) vanilla ice cream Place syrup, banana, milk and ice cream in blender container. Cover; blend on high speed until mixture is smooth. Serve immediately. Two 8-ounce servings.​

YUMMY PARTY CHICKEN CASSEROLE

YUMMY PARTY CHICKEN CASSEROLE 1-1 1/2 lb skinless-boneless chicken breast - cubed 1/2 cup flour-salted and peppered to taste (I use Lawry's to taste) 1 can cream of chicken soup 1/2 cup sour cream 1 1/2 cups panko (Japanese) bread crumbs (if you make your own, use toasted bread) 1 cup grated cheddar cheese 4 Tbsp. melted butter Preheat oven to 350 degrees. Place seasoned flour in gallon size zip-lock baggie. Put cubed chicken into the bag and shake to coat evenly. Brown flour-coated chicken in frying pan in 2 Tbsp. of olive or vegetable oil. DO NOT OVER COOK. Place browned chicken in a 13 x 9 inch pan- sprayed with cooking spray. Be sure it is in a single layer, covering the bottom of the pan. In a separate bowl, combine soup and sour cream. Cover the chicken with soup mixture. In a separate bowl, combine bread crumbs and cheese. (I use my hands to insure that the cheese and the bread crumbs are evenly mixed.) Pour melted butter over the bread crumb mixture and coat mixture completely. (If you want to use a little more butter, it will make the topping more crisp) Spread the bread crumb mixture over the soup evenly. Cover the pan and bake for 15 minutes at 350. Uncover and bake for 10-15 minutes more till topping is a golden brown. Remove from oven and let sit for 5 minutes.

Chili Dog Casserole

Chili Dog Casserole 2 cans (15 oz. each) chili with beans 5 wieners 5 corn tortillas (6 inch) ½ cup KRAFT Shredded Mild Cheddar Cheese HEAT oven to 425ºF. SPREAD chili onto bottom of 8-inch square baking dish. PLACE 1 wiener on each tortilla; roll up. Place, seam-sides down, over chili. Sprinkle with cheese; cover. BAKE 25 min. or until wieners are heated through and cheese is melted.

Sweet and Smokey Sauce

Sweet and Smokey Sauce 4 strips bacon, diced 1/2 cup chopped onion 1 cup grape jelly 1 cup ketchup 2 Tbsp. cider vinegar Sauté bacon and onion in pan til bacon is crisp. Drain fat. Add jelly, ketchup, and vinegar and cook over low heat, stirring occasionally, for 10 minutes or til sauce thickens. Serve with grilled steak or meatballs. Makes 2 1/2 cups.

Shrimp Scampi Italiano

Shrimp Scampi Italiano 1 lb. uncooked medium shrimp, cleaned 1/3 cup Wish bone Italian dressing Fresh chopped parsley, optional Put shrimp in large shallow non-aluminum broiler pan, pour dressing over shrimp, Cover and marinate in refrigerator, turning occasionally at least 2 hours. On bottom of broiler pan, without a rack, broil shrimp, turning and basting frequently til shrimp turn pink. Garnish if desired with chopped fresh parsley

Orangey Pancakes

Orangey Pancakes 6 Tbsp. Tang Orange flavor drink mix 2 cups instant pancake mix 1 1/2 cups water 2 Tbsp. shortening Preheat skillet over medium heat or electric griddle to 275. Mix drink mix, pancake mix, and water in large bowl with wire whisk til large lumps vanish. Don’t over mix, otherwise pancakes may be tough. Lightly grease skillet or griddle with shortening. Pour about 1/4 cup batter for each pancake onto skillet. When pancakes bubble and bottoms are golden brown, flip pancakes. Serve with maple syrup or fruit preserves. Makes 4 (2 to 4 pancakes) servings.

SPICY PORK-CHOPS

SPICY PORK-CHOPS MAKES 6 SERVINGS. 2 chipotle chiles in adobo sauce, seeds removed, plus 2 tbs sauce 4 cloves garlic 4 bay leaves 1 tsp each cumin and dried thyme 1/4 tsp cinnamon Salt 1 onion, sliced 1 cup each diced tomatoes and chopped cilantro 1/3 cup oil 6 pork chops Combine chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and salt in a processor, pulse to make a paste. Transfer to a dish, add onion, tomatoes, cilantro and oil, mix well. Add chops, refrigerate 4 hours. *Heat a grill. Remove chops from marinade, transfer to a plate. Transfer marinade to a skillet, add 1/4 cup water, cook until liquid simmers and onions start sizzling. Remove from heat, set aside for basting. *Brush chops with oil, transfer to grill. Cook until marked, brushing with liquid from marinade. Flip, repeat, brushing with more marinade, including some pieces of onion and tomatoes. Remove from grill, let rest 5 min. SERVE & ENJOY...

SOUTH OF THE BORDER CASSEROLE

SOUTH OF THE BORDER CASSEROLE 2 cups cooked rice 1 (4 oz.) can diced green chilis 1 (16 oz.) jar medium picante sauce 2 -3 cups cooked chicken -- in bite sized pieces 8 ounces canned mushrooms -- stems and pieces 6 tablespoons sour cream Preheat at oven to 350°F. Place chicken in bottom of a greased 1 1/2 quart casserole. Mix together picante sauce, chilis, and mushrooms. Spread all but 3/4 cup of mixture over chicken. Add sour cream and rice to remaining picante sauce mixture. Spread over mixture in casserole. Bake for 30 minutes, or until hot and bubbly.

Honey Garlic Crockpot Meatballs

Honey Garlic Crockpot Meatballs 1/4 cup brown sugar 1/3 cup honey 1/2 cup ketchup 2 Tbsp soy sauce 3 cloves garlic, minced 1 - 28 oz bag fully cooked, frozen meatballs In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic. Place frozen meatballs in a 3 to 4 quart crockpot and pour sauce over meatballs. Stir so all meatballs are coated evenly. Cook on LOW for 4 hours, stirring occasionally. Use as an appetizer or serve over rice for a meal! Makes: 6 to 8 servings

Mexican Corn Casserole

Mexican Corn Casserole 4 eggs 1 can (15 oz.) whole kernel corn, drained 1 can (15 oz.) cream-style corn 1-1/2 cups cornmeal 1-1/4 cups buttermilk 1 cup butter, melted 2 cans (4 oz. each) chopped green chilies, drained 2 medium onions, chopped (I used 1 large) 1 tsp. baking soda 3 cups shredded Cheddar cheese, divided Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into greased 13 x 9 inch pan. Bake, uncovered, at 325º for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Makes 12 to 15 servings.

PUMPKIN PANCAKES WITH GHOSTS

PUMPKIN PANCAKES WITH GHOSTS MAKES 4 SERVINGS. HALF RECIPE FOR 2. In bowl, whisk 1 cup each flour and whole wheat flour, 1 tbs baking powder, 1 tsp pumpkin pie spice, and 1/2 tsp each baking soda and salt. In bowl, whisk 1 cup milk, 1/2 cup pumpkin puree, 3 tbs brown sugar, 2 eggs, and 2 tbs oil, stir into flour mixture until almost smooth. *Grease a skillet, heat. Scoop batter by 1/4 cupfuls into skillet. Cook until bubbly and edges are dry. Turn, cook until golden. Drizzle with syrup. Create ghosts with whipped topping, add chocolate chips eyes. SERVE & ENJOY...

PINEAPPLE - MARSHMALLOW SALAD

PINEAPPLE - MARSHMALLOW SALAD 1 (8 oz.) cream cheese 1 sm. can crushed pineapple 1 med. size bag of mini marshmallows Cream the cream cheese and liquid from drained pineapple. Add pineapple and marshmallows. Fold together. Refrigerate overnight.

Easy Stuffed Shells

Easy Stuffed Shells 36 uncooked jumbo pasta shells 1 jar (24 ounces) spaghetti sauce 36 frozen fully cooked Italian meatballs (1/2 ounce each), thawed 2 cups (8 ounces) shredded part-skim mozzarella cheese Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and cheese. Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted. Yield: 12 servings.

PEPPER SAUSAGE EMPANADAS

PEPPER SAUSAGE EMPANADAS Flour 2 rolled pie crusts Filling 1 egg Salsa or hot sauce Heat oven to 400 degrees. Line a baking sheet with parchment. Roll pie crust to a 14" circle. Using a 5" round cutter, cut out 5 circles. Repeat with remaining pie crust. Divide filling among circles, brush edges of rounds with water. Fold dough over filling, crimp to seal. Transfer to baking sheet. In a bowl, beat egg with 1 tbs water. Brush empanadas with egg mixture, bake until golden brown 23 min. Cool 5 min. SERVE with salsa or hot sauce if desired & ENJOY...SAUSAGE PEPPER FILLING---Heat 1 tbs oil in a skillet. Add 1 chopped onion, cook until tender. Add 1/4 pound sweet Italian sausage, casings removed, cook until browned and cooked through. During last 2 min. of cooking, add 2 cloves garlic, chopped. Stir in 2 tsp paprika, 1/2 tsp each cumin, oregano and chili powder, salt and pepper. Cook 1 min. Remove from heat, add 1 roasted red bell pepper, seeded, chopped, toss. USE AS FILLING FOR EMPANADAS..

Cinnamon Flip

Cinnamon Flip 1 heaping cup sugar 1 rounded mixing spoon of shortening 1 cup milk 1 egg 1 1/2 cups flour 2 tsp. baking powder Cream sugar and shortening in a bowl; add milk, egg, flour and baking powder. Grease a 9 x 12 inch baking pan. Add mixture, smooth even with spatula. Sift a sprinkling of flour lightly over top, dot generously with brown sugar, butter and cinnamon. Bake 40 minutes in moderate oven (350). Serve hot or cold. Makes 15 large servings.

Brownie Brittle Recipe

Brownie Brittle Recipe 1 pkg brownie mix 1/2 cup chocolate chips (or whatever flavor you want, butterscotch, vanilla, etc.) 1 egg (as on brownie mix pkg.) 1/4 cup oil (or what the brownie mix calls for) 1/4 water (this is a little more than called for on the package) 13"x9" pan sprayed with baking spray Preheat oven to 300 Mix ingredients together and pour a thin layer in the bottom of the pan, or spread a thin layer evenly. Sprinkle your chocolate chips on top and bake in 300 degree oven until it feels firm. Then let it cool on a rack. Break it up and enjoy.

Tacos in a Sleeping Bag

Tacos in a Sleeping Bag 2 packages refrigerated crescent roll or biscuit dough 1 lbs. ground beef or turkey 1 package taco seasoning 1 1/2 cup cheddar or mozzarella cheese, shredded shredded lettuce, tomatoes, sour cream, etc. if desired Preheat oven to 375ºF. Brown the ground beef or turkey in a skillet. Drain in a colander and rinse well in hot water to remove grease. Return to skillet. Add taco seasoning; mix well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Place on a baking sheet at bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired. Freezing Directions: Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through. Servings: 16 rolls

KIDDIE CRUNCH MIX

KIDDIE CRUNCH MIX "This no-bake snack mix is a real treat for kids, and you can easily increase the amount to fit your needs. "Place it in individual plastic bags or pour some into colored ice cream cones and cover with plastic wrap for a fun presentation.24 Servings . 1 cup animal crackers 1 cup chocolate bear-shaped crackers 1 cup miniature pretzels 1 cup salted peanuts 1 cup M&M's Brand Chocolate Candies 1 cup chocolate-or yogurt-covered raisins In a bowl, combine all ingredients. Store in an airtight container. Yield: 6 cups.

Ground Beef and Noodles

Ground Beef and Noodles 1 (8-oz.) pkg. fine egg noodles 12 oz. cream cheese, softened 1/2 cup chopped onion 2 lb. ground beef 2 tsp. salt 1 tsp. pepper 2 tsp. sugar 3 (8-oz.) cans tomato sauce 1 (8-oz.) carton sour cream Cook noodles according to package directions and place into a 9 x 13-inch pan. Blend softened cream cheese until smooth; add chopped onions. Brown ground beef, add salt, pepper and sugar. Stir in the tomato sauce and sour cream. Spread cream cheese over noodles. Spread beef mixture over cream cheese. Bake at 350 degrees for 20 minutes. This can be made ahead and frozen or refrigerated. If refrigerated, bake for 1 hour.

Chicken with Potato Chip Crust

Chicken with Potato Chip Crust 1/2 cup mayonnaise 2 t. pure chile powder, such as ancho 1 t. five spice powder 1 t. finely grated lemon zest 1 t. coarsely ground black pepper Kosher salt 2 1/2 lbs. thin chicken cutlets 1 bag potato chips, finely crushed, 5.5 oz 3 Tbsp. unsalted butter Preheat oven to 225. Mix mayonnaise, chile powder, five spice powder, lemon zest, pepper and a generous pinch of salt in medium bowl. Add chicken and turn to coat. Spread potato chips on sheet of wax paper. Coat chicken with crumbs, pressing them to adhere. Melt 1 T. of butter in large skillet over medium high heat. When foam subsides, add one third of the chicken cutlets and cook, turning once, til browned and cooked through, about 5 minutes. Transfer chicken to baking sheet to keep warm in oven while you cook remaining cutlets in remaining butter. Serve warm or at room temperature. If you can’t find chicken cutlets at the meat counter, get boneless chicken breasts and pound them a bit flat. With good sharp knife, cut through cutlets horizontally, trying to keep them as even on both sides of cut as possible. This is a lot easier than it sounds.

Crockpot Ranch Pork chops

Crockpot Ranch Pork chops: package of boneless pork chops... 1 can of Cream of Chicken soup 1 packet dry Ranch dressing mix In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes

Lazy Cookie Bars

Lazy Cookie Bars 1 box yellow cake mix 2 eggs; beaten 5 tbsp. butter, melted 1 bag (12 oz) semi sweet choc. chips Preheat oven to 350. Spray a 9x13 pan with nonstick spray. Combine dry cake mix with melted butter and beaten eggs. Stir in bag of chocolate chips. Spread into greased baking dish. Once it is spread out (the dough will be thick) bake for 20 to 25 minutes. It will puff up as baking and be golden brown around edges when it is done. Allow to cool.

Chocolate Jets

Chocolate Jets 1 pkg. semisweet chocolate pieces, 6 oz 1 1/2 cups lightly crushed Fritos corn chips Line baking sheet with waxed paper. Set aside. Melt chocolate in double boiler. Stir in corn chips til thoroughly covered with chocolate. Drop by spoonfuls onto baking sheet and place in refrigerator. Serve chilled. Makes 24 pieces

DEGREASE GRILL TIP

DEGREASE GRILL TIP Use half an onion to clean grill. Spear the chunk of onion with a fork, pour a bit of cooking oil on cut side, use it to scrub warm grill grate. The oil adds a layer of nonstick protection for the next time you grill.

Maple Cream Balls

Maple Cream Balls 2 cups Maple syrup 1/8 tsp. Salt 2 tsp. Butter 1 tsp. Vanilla extract 2/3 cup Chopped nuts Boil syrup and salt to soft ball stage (234º - 238º F). Remove from heat and cool to room temperature. Add butter and vanilla extract. Beat until creamy. Add 1/2 of the nuts. Continue beating until mixture is sufficiently firm to mold into small balls. Roll balls in remainder of nuts. Place on waxed paper to harden.

CREAMY PEANUT PATTIES

CREAMY PEANUT PATTIES 3 cups raw peanuts 1 stick butter 3 cups sugar 1 tsp. vanilla 1 cup white corn syrup (Karo) Red Food coloring 1 cup water Cook peanuts, sugar, karo and water over medium heat to hard ball stage. (A small amount dropped in cold water should hold shape, but still be plyiable). Remove from heat. Add butter, vanilla and a few drops red food coloring. Beat until creamy. Drop by spoonfuls on waxed paper. If the candy gets too firm while dropping it on the waxed paper, beat in 1/2 tsp. warm water. You may do this several times, but the candy will get creamier each time. Be careful that you don't get it too thin.

Chicken Dumpling Pie

Chicken Dumpling Pie 3 cups of cooked chicken 2 (10-3/4 oz ) cans of cream of chicken soup, undiluted 10-1/2 oz can of chicken broth 10-oz box of mixed vegtables, thawed and drained 1/2 tsp poultry seasoning 2 cups of biscuit mix 8-oz sour cream 1 cup milk Combine the first 5 ingredients mix well and pour the chicken mixture into a lightly greased 13x9x2" baking dish. Combine the biscuit mix, sour cream and milk. Mix well and pour over the chicken mixture. Bake at 350 for 50-60 minutes or until the top is golden.

Potato Bacon Casserole

Potato Bacon Casserole 4 cups frozen shredded hash brown potatoes 1/2 cup finely chopped onion 8 ounces bacon, cooked and crumbled 1 cup (4 oz.) shredded cheddar cheese 1 can (12 fl. oz.) Evaporated Milk 1 large egg, lightly beaten 1 1/2 teaspoons seasoned salt PREHEAT oven to 350°F. Grease 8-inch-square baking dish. LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover. BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

HEARTY CHICKEN & NOODLE CASSEROLE

HEARTY CHICKEN & NOODLE CASSEROLE 1 (10 3/4 oz.) can cream of mushroom soup 1/2 cup milk 1 cup frozen mixed vegetables 2 cups cooked chicken -- cubed 2 cups medium egg noodles -- cooked and drained 1/4 cup Parmesan cheese -- grated 1/4 teaspoon ground black pepper 1/2 cup cheddar cheese -- shredded Stir soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in 1 1/2-quart casserole. Bake at 400°F. 25 minutes or until chicken mixture is hot and bubbling. Stir chicken mixture. Top with cheese.

SPICE-RUBBED PORK CHOPS

SPICE-RUBBED PORK CHOPS 2 tablespoons chili powder 1 tablespoon paprika 1 tablespoon sugar 1 tablespoon cumin freshly ground black pepper 4 (4 oz.) 1/2-3/4 inch boneless pork loin chops -- trimmed of all visible fat Combine spices in a small bowl using a small whisk. Rub spice mixture on both sides of each pork chop. Transfer chops to a dish large enough to accommodate chops in one layer, and cover; or place pork chops in a gallon-size resealable storage bag and lay flat on a plate. Refrigerate and allow spices to penetrate the chops for 6-8 hours. Preheat broiler. Place chops on a lightly oiled broiler rack and broil 5 minutes each side until done. These work equally well on the grill.

Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake 1 - 18 oz spice cake mix + (oil, water and eggs according to box directions) 1/2 - cup pumpkin puree 1 - cup sweetened condensed milk 1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip Whipped Frosting: 1 - 3.4 oz package pumpkin spice instant pudding mix 1 - cup milk 1/4 - cup confectioners sugar 1 - 8 oz tub whipped topping (cool whip) Garnish: 10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed additional caramel dip Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9x13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean. While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake. In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping. Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers. Cook's Note: If you cannot find pumpkin spice pudding you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

Orange Creamsicle Dessert Bars

Orange Creamsicle Dessert Bars 1 cup graham cracker crumbs 3 tablespoons butter, melted 1/2 cup orange juice 1 (3 oz.) package Jell-O Orange Flavor Gelatin 1 (8 oz.) package cream cheese, softened, divided 1 tub (8 oz.) thawed Cool Whip, divided 1/2 cup cold milk 1 (3.4 oz.) package Jell-O instant vanilla pudding 2 teaspoons orange zest Mix graham cracker crumbs and butter and press onto bottom of an 8-inch square pan. Refrigerate until ready to use. In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer. Beat remaining cream cheese and milk in a separate medium bowl until blended. Add dry pudding mix; beat 2 minutes. Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. Refrigerate for at least 3 hours before serving.

Apple Crab Coleslaw

Apple Crab Coleslaw 2/3 cup mayonnaise 1 lemon, juiced 1 tablespoon rice vinegar 1 tablespoon sugar ½ teaspoon salt ¼ teaspoon black pepper ½ pound cooked crab meat, divided 1 green apple, peeled, diced 1 cup grated green cabbage 1/3 cup thinly sliced red bell pepper 1/3 cup grated carrot In a large bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, salt, and pepper. Add half the crabmeat and the remaining ingredients; toss to mix. Spoon slaw onto serving plates and top with the remaining crab.

Sugar Snap Peas

Sugar Snap Peas makes 4 servings 1/2 pound sugar snap peas 1 tablespoon olive oil 1 tablespoon chopped shallots 1 teaspoon chopped fresh thyme kosher salt to taste Preheat oven to 450 degrees F (230 degrees C). Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

NUTTY CITRUS ASPARAGUS

NUTTY CITRUS ASPARAGUS Snap off the woody ends of 2 bunches asparagus, discard. Slice the spears diagonally into 2" pieces. Heat 3 tbs olive oil in a skillet, add the asparagus and cook until tender. Season. Remove from heat, toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds and lemon zest. SERVE & ENJOY...

Pumpkin Pie with Granola Crumble

Pumpkin Pie with Granola Crumble 1 pkg refrigerated pie crust, 14.1 oz, divided 2 cans pumpkin puree, 15 oz. each 3 large eggs, lightly beaten 1/2 cup sugar 1/2 cup firmly packed light brown sugar 1/2 cup heavy whipping cream 1 tsp. vanilla extract 1 tsp. pumpkin pie spice 1/2 tsp. ground ginger 1/4 tsp. salt 1/4 tsp. ground cardamom Granola crumble, recipe follows 2 Tbsp. sweetened dried cranberries for garnish Preheat oven to 350. Line baking sheet with parchment paper. On lightly floured surface, roll each pie crust slightly. Fit one in bottom and up sides of a 9 inch pie plate. Using a 1 1/2 inch maple leaf cutter, cut out as many leaves form remaining pie crust as possible. Place on prepared baking sheet. Bake for 10 to 15 minutes or til golden brown. Remove from oven and let cool completely. In medium bowl, whisk together pumpkin, eggs, sugar, brown sugar, cream, vanilla, pumpkin pie spice, ginger, salt and cardamom. Pour mixture into pie crust. Bake for 35 to 40 minutes or til filling is set. Remove pie from oven. Add Granola Crumble to top of pie and bake 15 minutes more or til crumble is golden brown. Remove from oven. Let cool completely on wire rack. Garnish with prepared maple leaves and cranberries. Granola Crumble: 1/2 cup flour 1/2 cup prepared granola 1/4 cup sliced almonds 4 Tbsp. firmly packed light brown sugar 1/2 tsp. cinnamon 1/4 tsp. salt 6 Tbsp. butter, melted In small bowl, mix flour, granola, almonds, brown sugar, cinnamon and salt. Add melted butter and stir til mixture is combined and moist. Store in airtight container in refrigerator for up to 1 week. Makes about 1 1/4 cups.

BBQ Adobo Pork Tacos

BBQ Adobo Pork Tacos 10 oz. can. canned chipotle peppers in adobo sauce 2.5 lb. (1 qt.) OPEN PIT Original Restaurant Recipe Barbecue Sauce 6 lb. boneless pork shoulder, cooked, pulled 32 corn tortillas (6 inch) 4 oz. crispy onion straws fresh lime wedges Blend peppers and barbecue sauce in food processor until smooth; pour into bowl. Add pork; toss until coated. Transfer to saute pan; cook on low heat until heated through. For each serving: Grill 2 tortillas. Fill each with about 1/3 cup pork mixture and 1 Tbsp. onions. Serve with 2 lime wedges. Note: Adjust the amount of chipotle peppers to increase or decrease the heat level as desired.

Caesar Chicken Pasta Casserole

Caesar Chicken Pasta Casserole 7 ounces (2 cups) uncooked dried penne pasta 2 cups chopped cooked chicken 3/4 cup creamy Caesar dressing 1/2 cup low sodium chicken broth 1/3 cup chopped green onions 1/4 cup finely chopped tomato 1 1/2 cups shredded mozzarella cheese 1 1/2 cups Caesar seasoned croutons 1/4 cup grated Parmesan cheese Heat oven to 350 F. Cook pasta according to package directions. Drain. Meanwhile, combine all remaining ingredients except the croutons and Parmesan cheese in large bowl. Add cooked pasta; stir to combine. Spoon pasta mixture into un-greased 2 quart round casserole. Top with croutons and Parmesan cheese. Bake for 20 to 25 minutes or until heated through and croutons are golden brown.

GRILLED SHRIMP RATTLERS

GRILLED SHRIMP RATTLERS 2 lbs. peeled and deveined raw shrimp or prawns w/ the tail on (the bigger the better) 1 lb. thinly sliced bacon 1 or two fresh jalepeno peppers BBQ sauce Rinse the peeled raw shrimp thoroughly. Cut the jalepeno peppers into thin slivers. Place one of the slivers into where the shrimp was deveined and then wrap with a 1/2 slice of bacon. Secure in place with a tooth pick. Preheat your grill (I like it about 400 degrees or so). If the heat is too low, the bacon will not be cooked and the shrimp will be dry and tough. Cook until the bacon is cooked to your liking. Brush a thin coating of your favorite BBQ sauce on them and let it cook for another minute or so. Remove from the grill and serve. If you like them spicy, use a larger sliver of jalepeno. If not, you can leave it out. The pepper does give it some great flavor though.

Four Layer Cookie Delight

Four Layer Cookie Delight 1 tube refrigerated chocolate chip cookie dough, room temperature 1 (8 oz.) pkg. cream cheese, softened 1 cup powdered sugar 1 (12 oz.) carton Cool Whip, thawed and divided 3 cups cold milk 1 sm. pkg. instant chocolate pudding 1 sm. pkg. instant vanilla pudding chopped nuts (optional) Press cookie dough into an un-greased 13" x 9" x 2" pan. Bake at 350 degrees for 14 to 16 minutes. Cool on wire rack. In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 3/4 cups Cool Whip. Spread over cooled cookie crust. In a large bowl, whisk milk and pudding mixes together for 2 minutes, let stand to set. Spread pudding over cream cheese layer. Top with remaining Cool Whip. Sprinkle with nuts. Cover and refrigerate for 8 hours.

FRUIT CLOUDS DESSERT

FRUIT CLOUDS DESSERT 2 cups sour cream 2/3 cup sugar 4 oz. Cool Whip or whipped cream 3/4 to 1 cup milk 1 (15-18 oz) can fruit cocktail, drained 1 small can pineapple chunks, drained 1 can Mandarin oranges, drained 1 cup mini marshmallows 1/2 cup flaked coconut 1/2 cup chopped Macadamia nuts or slivered almonds In a large mixing bowl, beat sour cream, gradually adding sugar. Add the whipped topping and mix well. Beat in just enough milk so that mixture is thick but not stiff. Fold in fruit, marshmallows, coconut and nuts. Makes about 8 servings.

Banana Granola Muffins

Banana Granola Muffins 1 1/2 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 1 stick unsalted butter, melted 1 large egg 1/3 cup whole milk 1 teaspoon pure vanilla extract 2 mashed ripe bananas 1/2 cup granola Sift together flour, sugar, baking powder, baking soda, cinnamon, and salt into the bowl of an electric mixer; add the melted butter and blend; combine the eggs, milk, vanilla, and mashed bananas, then add them to the flour and butter mixture; scrape the bowl and blend well, but don't over mix. Fold the granola into the batter; spoon the batter into the muffin tray, fill each one to the top; bake at 350 degrees F for 25 minutes.

SHRIMP PASTA CASSEROLE

SHRIMP PASTA CASSEROLE MAKES 4 SERVINGS. 18 oz pkg popcorn shrimp 3 tbs oil 1/2 cup diced onions 5 cups spinach, stems removed, chopped 2 garlic cloves, minced 2 tbs flour 3 cups milk 2 cups Parmesan cheese, grated Zest from 1 lemon 1 pound pasta Heat oven to 350 degrees. Spray a baking dish with cooking spray. In a pan, add oil and onions. Cook until onions are translucent. Stir in spinach and garlic, cook until wilted. Add flour, cook 1 min. Stir in milk and cheese, cook until mixture begins to thicken. Stir in zest, salt and pepper. Fold in pasta, pour mixture into baking dish. Bake until browned 40 min. Remove from oven, allow to rest. Bake shrimp according to package directions. Add shrimp to top of pasta. SERVE & ENJOY..

Awesome Sweet Potatoes

Awesome Sweet Potatoes 1 can sweet potatoes, drain liquid 1 can apple pie filling 1 cup raisins Mix together all ingredients and bake in a 350 degree oven until heated through.

CHARRED-CORN SUCCOTASH

CHARRED-CORN SUCCOTASH 4 Servings 1 cup fresh fava beans ; shelled 2 small cloves garlic ; minced 2 tablespoons olive oil 1 teaspoon kosher salt 4 cups fresh corn kernels 1/2 red pepper ; thinly sliced 1 small onion ; finely diced 1 scallion; thinly sliced Blanch the fava beans in a pot of lightly salted boiling water for 2 minutes and drain. Rinse the beans under cold water to stop the cooking. Peel off and discard the green skins; set aside the beans. Heat the oil in a large skillet over medium heat. Add the corn, onion, garlic, and salt and cook, stirring frequently, until the vegetables are slightly charred and golden, 6 to 7 minutes. Add the bell pepper and beans and cook and additional 2 minutes. Remove from heat, add the scallion, and toss well. Serve warm or at room temperature

PRODUCE BACTERIA TIP

PRODUCE BACTERIA TIP Ensure your fruit and veggies are safe to eat with this homemade wash---In a bowl, add juice of a lemon to 10 cups of water. Soak produce 5 min. then rinse with water. The citric acid in lemon juice is proven to kill E.coli and other harmful bacteria...

Barbecue Biscuits

Barbecue Biscuits 1 pound ground beef 1 cup ketchup 1/4 cup water 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce 2 teaspoons prepared mustard 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1 can refrigerated biscuit dough (regular sized biscuits, 10 total) Grated cheddar cheese, for topping Pre-heat oven to 375 degrees. In a large skillet, cook ground beef until no longer pink. Drain fat. In a small bowl, mix together ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Pour onto ground beef and stir to combine. Simmer over low heat for ten minutes. While meat is simmering, roll each biscuit into a bowl, flatten and stretch the dough to fit in the muffin tin. Spoon the meat into the biscuit cups and bake for about 10 minutes or until the dough is starting to brown. Remove from oven and sprinkle with cheese immediately.

Ranch Beef and Noodle Skillet

Ranch Beef and Noodle Skillet 1 ounce ranch dressing mix 1 pound ground beef, cooked, drained 4 ounces sliced mushrooms, drained 8 ounces wide egg noodles, cook, drain 8 ounces sour cream 3/4 cup milk 1/2 cup grated Parmesan cheese In saucepan combine all ingredients, except cheese. Heat thoroughly. Sprinkle with cheese. Garnish with sliced green onions.

Baked Chicken Chimichangas

Baked Chicken Chimichangas 1-1/2 cups cubed cooked chicken breast 1-1/2 cups picante sauce, divided 1/2 cup shredded reduced-fat cheddar cheese 2/3 cup chopped green onions, divided 1 teaspoon ground cumin 1 teaspoon dried oregano 6 flour tortillas (8 inches), warmed 1 tablespoon butter, melted Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. Bake, uncovered, 20-25 minutes or until heated through. Top with remaining picante sauce and onions. Yield: 6 servings.

Grilled Green Beans

Grilled Green Beans This marinade also works great for broccoli and asparagus. In a plastic zip-top bag, mix: Lemon Juice Olive Oil Garlic Powder Salt and Pepper Toss green beans into the bag with the marinade and let marinate for 10 minutes. Place on the grill for 10 more minutes, sprinkle with a little Parmesan. Serve piping hot off the grill.

Chipotle's Cilantro Lime Rice

Chipotle's Cilantro Lime Rice 1 cup jasmine rice 2 cups water 1 bay leaf 1 teaspoon kosher salt 1 tablespoon canola oil 1 tablespoon fresh lime juice 2 teaspoon fresh lemon juice 1 teaspoon orange juice 1 tablespoon finely chopped cilantro In a medium saucepan, bring water to a boil. Add salt, bay leaf and rice. Return to boil. Reduce to simmer, cover 15 minutes. Remove from heat, leave covered for 5 minutes. Remove bay leaf. Fluff rice with fork, add oil and juices. Stir to combine. Add cilantro right before serving.

Pineapple Orange Cake

Pineapple Orange Cake 1 package yellow cake mix (regular size) 1 can (11 ounces) mandarin oranges, undrained 4 egg whites 1/2 cup unsweetened applesauce TOPPING: 1 can (20 ounces) crushed pineapple, undrained 1 package (1 ounce) instant vanilla pudding mix 1 carton (8 ounces) whipped topping In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

Fried Corn and Onions

Fried Corn and Onions Servings: 4 4 ears fresh corn 2 tablespoons butter 1 small sweet onion, diced salt and pepper to taste Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

Delicious Coffee Creamer

Delicious Coffee Creamer 1 (14 ounce) can sweetened condensed milk 1 1/2 cups skim milk Flavorings (your choice): Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract Vanilla: 2 teaspoons vanilla extract Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract. Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup Measure all ingredients into a 32 ounce container (with a cover), seal container and shake vigorously. This will keep in the refrigerator for up to two weeks.

Mexican Chicken Spaghetti

Mexican Chicken Spaghetti. Seriously sent from heaven!! 1 lb boneless, skinless chicken breasts 1 lb velveeta cheese, regular or mexican 1 can(s) rotel tomatoes, regular or hot 1 lb spaghetti pasta 1 stick butter 1 can(s) cream of chicken soup, undiluted 1 can(s) cream of mushroom soup, undiluted 1 medium onion, chopped 1 bell pepper, red or green, chopped salt and pepper to taste Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse. Melt the butter in that same (empty) pot and saute the onion and bell pepper. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together. Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching. SERVING SUGGESTIONS: Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.

Inside-Out Omelets

Inside-Out Omelets 4 small bell peppers - any color, but make sure they're small 8 large eggs 8 tsp. Milk 4 Tbls. Bacon bits 1 cup shredded cheddar cheese Salt & pepper Preheat oven to 350 degrees. Wash the bell peppers and cut off just the tops. Carefully remove the seeds and membrane without puncturing the peppers. Sprinkle the inside of each pepper lightly with salt and pepper. Place all the peppers, cut side up, on a baking dish and bake on middle rack uncovered for about 10-15 minutes or until they have softened slightly. Then remove from oven. In a measuring cup beat 2 eggs with 2 tsp. Milk (do not use more than this or eggs will not set up properly), and a pinch each of salt & pepper. Pour into one pepper and top with 1 Tbl of bacon bits and some cheddar cheese. Repeat for the remaining peppers. When all peppers are filled, bake on middle rack uncovered for about 30-35 minutes. Serve warm. Note - Try different add-ins like green onions, ham or cooked

Snickers Cookies

Snickers Cookies Makes 16 cookies 2 sleeves of graham crackers 32 caramel candies, unwrapped 1/2 cup salted roasted peanuts, crushed 1/2 cup mini chocolate chips Preheat oven to 350 degrees. Line a sheet pan with foil for easy clean up. Have all your ingredients ready because you'll need to work quickly while the caramel is warm. Divide the graham crackers into squares at the perforated lines. Lay out half the graham cracker squares on the foil lined sheet pan. Place 2 unwrapped caramels onto each graham cracker square. Bake on center rack for about 10 minutes to soften the caramels so that they're spreadable. Lightly butter the back of a spoon and use the buttered side to lightly spread the caramels. Then quickly sprinkle each caramel topped graham cracker with the crushed peanuts and quickly top each with another graham cracker square, slightly pressing down to adhere the graham cracker to the melted caramel. Now sprinkle the tops of each graham cracker square with 1 tablespoon of mini chocolate chips, keeping the chips in the center of the square. Return to oven and bake for about 3-5 more minutes or until chips are spreadable. Remove from oven and quickly spread the chocolate to almost cover the entire top of each cookie. Store leftover Snickers Cookies in an air tight container.

FRESHEN YOUR-HOME TIP

FRESHEN YOUR-HOME TIP To give your home a pleasant scent without headache-causing chemicals, make your own natural air freshener. Combine 1/2 cup witch hazel, 1 cup water, and 15 drops of your favorite essential oil in a spray bottle and spritz around the house. Witch hazel will kill odor-causing bacteria while the essential oil scents your home...

Pineapple Bundt Cake

Pineapple Bundt Cake 1 cup butter, softened 1-1/2 cups sugar 2 eggs, lightly beaten 2 egg whites 2 teaspoons lemon extract 2-2/3 cups all-purpose flour 1 teaspoon baking powder 1 can (8 ounces) crushed pineapple, undrained GLAZE: 1 cup confectioners' sugar 1 to 2 tablespoons milk 1/2 teaspoon lemon extract 1 serving (1 piece) equals 302 calories, 12 g fat (7 g saturated fat), 57 mg cholesterol, 157 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake. Yield: 12-16 servings.

KITCHEN TIP FOR COUNTERS

KITCHEN TIP FOR COUNTERS For a homemade all purpose cleaner, combine 1/2 cup witch hazel, 1 cup water, and 1 tbs lemon juice in a spray bottle. The combo of witch hazel and lemon will cut through grease, kill bacteria, and leave behind a citrus fresh scent...

STICKY CAN-OPENER TIP

STICKY CAN-OPENER TIP If your manual can opener isn't working as well as it used to, the culprit may be food particles stuck between the gears. To remove the grime, place a piece of wax paper between the blades and run the tool as if you were opening a can. The paper will pick up any leftover food residue, and the waxy coating will lubricate the wheels to keep the gears turning smoothly...

Crock Pot Pork Stroganoff

Crock Pot Pork Stroganoff 4 boneless pork chops 1/2 tsp Cajun seasoning 1 can cream of mushroom soup 1/2 cup sour cream 8 oz. whole wheat pasta Season pork chops with Cajun seasoning. Add to crock pot. Top with cream of mushroom soup. Cook for 4 - 6 hours on high or 6 - 7 hours on low. 30 minutes before serving, add sour cream to crock pot. Cook pasta according to package directions. Remove pork chops and cut into bite size pieces. Add pasta and pork chops to crock pot and stir. Serve immediately.

Country Peach Tart

Country Peach Tart Pastry dough for single crust 9 inch pie 4 cups peeled,sliced fresh peaches or frozen peaches, thawed 12 packets Equal sweetened, or 1/2 cup Equal spoonful or Equal Sugar Lite 1 Tbsp. flour 1/2 tsp. ground cinnamon 1/4 tsp. almond extract Preheat oven to 425. Roll out pastry dough on floured surface into a 12 inch circle. Transfer to ungreased baking sheet. In bowl, mix peaches, Equal, flour, cinnamon and almond extract. Toss til peaches are coated. Arrange peaches on pastry, leaving a 2 inch border around edges. Bring pastry edges toward center, overlapping as needed. Bake for 25 to 30 minutes or til crust is golden brown and peaches are tender. Serve warm or at room temperature. makes 8 servings.

Sweet Grilled Pork Chops

Sweet Grilled Pork Chops 4 thinly sliced boneless pork chops 1/4 cup olive oil 2 tbs honey 2 tbs soy sauce 1 tbs Cajun seasoning 1/4 cup bbq sauce Combine pork chops with olive oil, honey, and soy sauce in a plastic bag. Marinate for at least 2 hours. Remove pork chops from bag and discard marinade. Season with Cajun seasoning. Grill pork chops over medium heat until cooked through, 15 to 20 minutes, flipping every 3 to 4 minutes. A few minutes before removing pork chops, coat each side with bbq sauce.

Sweet Potato Pudding

Sweet Potato Pudding 2 lbs sweet potatoes 3 1/2 cups milk, divided 1 3/4 cups sugar Peel the sweet potatoes. Rinse them, then cut them into slices. Place the sweet potato slices in a large pan. Cover them with 2 1/2 cups (625 ml) of the milk. Cook them over a low heat until the sweet potatoes are soft enough to be mashed. Remove the sweet potatoes from the heat. Mash them thoroughly, until they are completely smooth. Add the sugar & the remaining 1 cup (250 ml) of milk. Carefully stir to blend. Return the pan to the heat & simmer the mixture until it starts to thicken (it should reach the consistency of a creamy soup). Serves 10