QUICK BREAKFAST QUICHE FOR 1

QUICK BREAKFAST QUICHE FOR 1 2 eggs Splash of milk Dash of dry mustard Salt/pepper to taste Vegetables such as onions, peppers, or even brocolli florets Protein - ham, sausage, or bacon 1/4 cup shredded cheese Combine the eggs and milk and scramble with a fork. Add a dash of dry mustard, salt/pepper. Add in your veggies, protein, and cheese. Mix to combine. Pour in to a ramekin sprayed with non-stick cooking spray. Bake at 400F for about 20 minutes. Remove and let sit for 5 minutes and then enjoy!

SONIC'S CHERRY LIMEADE

SONIC'S CHERRY LIMEADE 1 2 liter of Sprite (or Diet Sprite if you want!) 1 12 oz frozen limeade from concentrate 1 small jar of maraschino cherries In a large pitcher, combine Sprite, frozen limeade and the entire jar of maraschino cherries (including the syrup). Mix slowly so your Sprite doesn't go flat. Pour over ice and add a wedge of lime (optional but awesome)

peanut butter cupcakes with chocolate frosting

peanut butter cupcakes with chocolate frosting 1 box yellow cake mix 1 1/4 cups water 1/4 cup vegetable oil 3 eggs 3/4 cup creamy peanut butter 1 container chocolate frosting 1/4 cup creamy peanut butter 1/3 cup chopped peanuts Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 23 full). Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Cream Puff Cake

Cream Puff Cake 1 stick margarine 1 c water 1 c flour 4 eggs 1 box instant vanilla or white chocolate pudding (large box) 3 cups milk 1 8 oz pkg cream cheese softened 1 8 oz carton cool whip chocolate syrup Boil together the margarine and water. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan. Bake at 400 for 30 minutes. Cool completely. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust. Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate. This keeps well for days.

SUNNY CHICKEN SALAD

GOOD AND SIMPLE SUNNY CHICKEN SALAD Makes 4 servings 2 c. chopped cooked chicken 1 avocado, peeled, pitted and mashed 1 c. cherry tomato halves 1/4 tsp. salt Feta cheese, crumbled Thousand Island dressing Combine all ingredients, an chill

Hamburger Potato Cheese Casserole

Hamburger Potato Cheese Casserole 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick 2 -3 tablespoons chopped onions 1 lb ground beef ( really lean is preferable) salt and pepper Cheese sauce (the same one I use for macaroni and cheese) 2 cups milk ( I use skim) 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces shredded sharp cheddar cheese ketchup ( optional condiment) I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish. Preheat oven to 350. Brown hamburger and onion. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it). Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired). Make Cheese sauce:. Melt 3 T butter in saucepan over med-high heat. Add 3 T flour, and the salt and pepper. Stir quickly to blend. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture. Reduce heat, stir till thickened and bubbly. Remove from heat and add shredded cheddar. Stir until cheese melts. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy. ( maybe a spot of ketchup on the side).

FRIED CORN AND ONIONS

FRIED CORN AND ONIONS 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.

PORK SKEWERS

PORK SKEWERS 2 tablespoons teriyaki sauce 1 tablespoon red wine vinegar 1 tablespoon vegetable oil 1 teaspoon brown sugar 1/2 teaspoon red pepper flakes 3/4 pound pork tenderloin, cut into 1 inch cubes In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat. Preheat an outdoor grill for high heat and lightly oil grate. Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.

Easy OMG Chicken

Easy OMG Chicken 4 boneless chicken breast halves 1 cup fat free mayonnaise or greek yogurt 1/2 cup freshly grated parmesan cheese 1 1/2 teaspoons seasoning salt 1/2 teaspoon ground black pepper 1 teaspoon garlic powder Mix mayonnaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.

Sweet Chile Hot Wings

Sweet Chile Hot Wings 1 cup soy sauce 1 cup honey 1/4- 1/3 cup sriracha 4 pounds chicken wingettes and/or drumettes 3 tablespoons roughly chopped cilantro, for garnish In a large slow cooker, whisk the soy sauce, honey and sriracha until blended. Add the wings and toss to coat. Press the wings to submerge (add water or chicken broth, if necessary). Cover and cook on high heat until the wings are tender, 3 1/2 to 4 hours. Preheat the broiler. Using tongs, divide the wings between two foil-lined baking sheets. Broil, turning once, until crispy, 5 to 10 minutes. Transfer the wings to a platter; sprinkle with the cilantro.

Ranch Style Green Beans

Ranch Style Green Beans 28 ounces can green beans drained 1/2 cup chicken broth 1 packet ranch dressing mix 1/4 cup bacon pieces Combine all ingredients in a large sauce pan. Heat over medium heat for 10 minutes.

Rainbow Bars

Rainbow Bars 1/2 cup margarine 1 1/2 cup graham cracker crumbs 1 (14 ounce) can Eagle Brand sweetened condensed milk 1 (3.5 ounce) can flaked coconut (1 1/3 cups) 1 cup chopped nuts 2 cups plain M&M's Heat oven to 350 degrees F (325 degrees F for glass dish). Melt butter in 13 x 9-inch pan in oven. Sprinkle crumbs over margarine. Pour Eagle Brand evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes. Cool and chill. Cut into bars. Store loosely at room temperature.

CRANBERRY SALAD

CRANBERRY SALAD 1 (14-oz) can sweetened condensed milk 1/4 cup lemon juice 1 (14-oz) can whole berry cranberry sauce 1 (20-oz) can crushed pineapple, drained 1/2 cup chopped nuts (I like pecans) 1 (8-oz) container whipped topping In a large bowl, stir together the sweetened condensed milk and lemon juice. Add in the cranberries, pineapple and nuts. Fold in the whipped topping. Freeze for 20 minutes before serving. If making ahead, keep in the freezer and bring out 30 minutes before serving.

SLOW COOKER ITALIAN CHICKEN

SLOW COOKER ITALIAN CHICKEN 1 pound boneless skinless chicken 1 yellow pepper cut into chunks 1 red pepper cut into chunks 1 onion chopped 3 garlic cloves minced 2 tsp dried basil 1 tsp oregano 1/2 tsp thyme 1 tsp sea salt (optional) 1 14.5 oz can stewed tomatoes Place chicken in bottom of crockpot Place peppers and onions and garlic on top Sprinkle the basil, oregano, thyme and sea salt Pour stewed tomatoes with juice over all Cook on low for 6 hours

Bacon Cheeseburger Crock Pot Dip

Bacon Cheeseburger Crock Pot Dip 1 lb of lean ground beef or turkey 8 oz package of cream cheese, cubed 2 c shredded cheddar cheese 10 oz can of diced tomatoes with green chiles 6 oz package of real bacon bits, divided 1 t dried parsley assorted dippers Brown up ground meat Drain meat and place in a large skillet Over low heat, stir in cheeses, tomatoes along with their juices and all of the bacon bits except for 2 tablespoons (set these aside for garnish at the end) Cook while stirring frequently until everything is heated through and well blended Pour mixture into a 2-quart crock pot Cover and cook on low for 2-3 hours stirring occasionally. Stir in parsley and sprinkle with remaining bacon bits just before serving.

Ooey Gooey Bars

Ooey Gooey Bars Layer 1 1 (18.25 ounce) box cake mix, any flavor 1/2 cup (1 stick) butter, melted 1 large egg Mix Layer 1 ingredients together until smooth. Mixture will be thick. Pat into 13 x 9-inch greased baking pan (not a cookie sheet). Layer 2 8 ounces cream cheese, softened 1 (1 pound) box confectioners' sugar Mix cream cheese and confectioners' sugar well. Spread cream cheese mixture over Layer 1. Bake at 350 degrees F.

Grilled Shrimp With Herbs

Grilled Shrimp With Herbs 1/2 C. plus 2 T. extra-virgin olive oil (divided use) 1/3 C. fresh lemon juice 1/4 to 1/2 t. hot red pepper sauce 1/2 C. coarsely chopped mixed fresh herbs, such as basil, parsley, sage, thyme and oregano 1 T. minced garlic salt and pepper to taste 1 1/2 lbs. shrimp, (peeled and deveined) Prepare medium-hot charcoal fire. Make sure grill is clean, and place it as close to heat as possible. In a large serving bowl, combine 1/2 cup of the olive oil, lemon juice, hot pepper sauce, herbs, garlic, salt and pepper. Set aside. In a medium bowl, toss the shrimp with the remaining 2 tablespoons of olive oil. Skewer the shrimp, or if they are large, place them on grill as close to heat as possible. Turn the shrimp after first side becomes pink, 2 to 3 minutes. Grill until the second side is pink or opaque. Add the hot shellfish to the herb mixture. Toss gently and serve immediately.

Honey Grilled Vegetables

Honey Grilled Vegetables 12 small red potatoes – halved 1/4 cup honey 3 tablespoons dry white wine 1 clove garlic – minced 1 teaspoon crushed dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon pepper 2 zucchini – halved lengthwise 1 medium eggplant – cut into 1/2-inch-th 1 green bell pepper – halved 1 red bell pepper – halved 1 large onion – cut into wedges Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well. Place potatoes and remaining vegetables on oiled barbecue grill over hot coals.

Peas and Green Beans with Bacon

Peas and Green Beans with Bacon 4 slices bacon 2 cups frozen green beans thawed 3/4 cup vegetable broth Swanson 1/2 cup condensed cream of celery soup Campbell’s 3 cups frozen petite peas Birds Eye Salt and pepper Heat a large skillet over medium-high heat. Add bacon; fry until crispy, turning frequently. Remove and drain bacon on paper towels. Drain all but 2 tablespoons bacon fat from skillet. Add green beans to reserved bacon fat; saute over medium-high heat for 3 minutes. Stir in vegetable broth and celery soup; heat through. Stir in peas; cook for 4 to 5 minutes or until liquid is almost completely reduced. Chop cooled bacon into bits; add to peas and green beans. Cook for 1 more minute. Season to taste with salt and pepper. Serve warm.

Homemade Cheesy Bacon Burgers

Homemade Cheesy Bacon Burgers I cut this in half,unless you have a crowd Makes 14- 1 inch thick burgers 3 lbs hamburger 2 eggs 14 slices of cooked bacon cut into bite size pieces 2 cups of shredded cheese 2 Tbs pepper 3 Tbs garlic plus 2 tsp worcestershire sauce Mix all ingredients in a big bow l till mixed well. I just work it all with my hands its much easier that way I have a burger press I got from my Mom but you can use your hands too and make the patties, I like mine thick so I made them all 1 inch thick. Place them on a foil lined cookie sheet (easier clean up, plus you can use the cookie sheet when cooking them) I put 6 on then put a piece of parchment paper then put the other 6 on top and use a small piece for the 2 that were left. Cover with plastic wrap and place in the fridge for about 2 hrs to let all the spices come together. When ready Fire up the BBQ to med heat (350) BBQ till done flipping only once.

Paradise Cookies

Paradise Cookies 1 2/3 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened 3/4 cup packed brown sugar 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 large egg 2 cups (12-oz. pkg.) white chocolate chips 1 cup flaked coconut, toasted if desired 3/4 cup chopped macadamia nuts or walnuts PREHEAT oven to 375° Mix with a fork or sift together flour, baking powder, baking soda and salt in small bowl. In a large mixing bowl add butter, brown sugar, granulated sugar, and vanilla. Beat all together until creamy. Now add the egg and beat it in the mixture. Slowly add your flour mixture a little at a time until it's mixed in real good. Stir in the chocolate chips, coconut, and nuts. Drop by rounded tablespoon onto a ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Let cookies cool on cookie sheet for 2 minutes before moving to a wire rack to finish cooling

Orange Marshmallow Fluff

Orange Marshmallow Fluff 8 OZ. pkg. Lite whipped topping, thawed 1 pkg. Orange gelatin (You can use sugar free) I small/mini can Mandarin Oranges, drained well 1 small can crushed Pineapple drained well, 1 cup mini marshmallows Mix whipped topping and gelatin together first, then ad fruit and marshmallows and chill for at least one hour. This smells and tastes like Orange Sherbet Ice Cream

Chile Colorado Burritos

Chile Colorado Burritos 1 1/2 to 2 pounds stew meat or other beef cubed 1 large can mild (red) enchilada sauce* (at least 19 oz.) 2 beef bouillon cubes 1/2 can refried beans (optional) 5-7 burrito size flour tortillas 1 cup or so of shredded cheddar cheese Put beef, whole bouillon cubes ( NO water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) Can also cook it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. Just make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid. When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

Slow Cooker Pork Chop Stroganoff

Slow Cooker Pork Chop Stroganoff 4 large bone-in rib pork chops 1 tbs butter 8 oz sliced mushrooms 1 can (10.75 oz) cream of mushroom soup 1 envelope pork gravy mix 1/2 cup water 1/3 cup sour cream Mix the soup and the gravy mix in a small bowl. Add to the slow cooker. Add mushrooms on top of soup mixture. Brown pork chops in butter in a large skillet. Transfer to slow cooker after browning, placing on top of soup/mushrooms De-glaze the skillet with the 1/2 cup water; pour over pork chops in slow cooker. Cover and cook on low 6-8 hours. Remove pork chops to serving platter. Mix in the 1/3 cup sour cream, mixing until smooth. Serve sauce on top of chops.

Baked Honey Sweet Potatoes

Baked Honey Sweet Potatoes 2 medium sweet potatoes 4 teaspoons honey 1 teaspoon ground cinnamon 1/2 to 1 teaspoon ground ginger Pinch of nutmeg, or to taste Wrap sweet potato in foil. Bake in a preheated oven at 500°F (260°C) for 20 minutes, lower oven to 400°F (205°C), bake until tender. Let potato cool. Cut potato in half. Scoop out pulp, saving the shell. Add to pulp honey, cinnamon, ginger, and nutmeg. Beat potato mixture with electric mixer until smooth. Spoon mixture back into shells. Place on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 20 minutes.

Oreo Strawberry Mousse Cake

Oreo Strawberry Mousse Cake 29 Oreo chocolate sandwich cookies, divided 2 tablespoons margarine or butter, melted 2 packages (4-serving size) strawberry flavor gelatin powder 1 cup boiling water 1 cup cold water 2 cups strawberries, pureed 1 1/2 cup whipping cream, whipped, divided Halve 3 cookies; set aside. Finely crush 12 cookies; mix with margarine. Press crumb mixture on bottom of 9-inch springform pan; stand remaining cookies around edge of pan. Dissolve gelatin in boiling water in large bowl; stir in cold water and strawberry puree. Refrigerate until slightly thickened. Beat gelatin with electric mixer on high speed until foamy, about 2 minutes. Fold in 2 cups whipped cream. If necessary, refrigerate until mixture mounds. Spoon into prepared crust. Refrigerate 4 hours or until firm. Remove side of pan; garnish with remaining whipped cream, halved cookies, strawberries and mint sprig, if desired.

Taco Stuffed Shells

Taco Stuffed Shells 1 lb ground beef 1 package taco seasoning 1 4 once package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 ½ cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter. Pour salsa in the bottom of a 9 x 13 inch baking dish. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce. Cover and bake in the oven at 350 degrees for 30 minutes. After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

BUTTERSCOTCH RICE KRISPY TREATS

BUTTERSCOTCH RICE KRISPY TREATS 6 cups Rice Krispies 1/4 cup butter 10 oz. package miniature marshmallows 1 small box Butterscotch Instant Pudding Lightly spray a 9x13 casserole dish with cooking spray. In a large pot, melt the butter.Add the marshmallows and dry pudding mix.Cook on low heat stirring constantly until the marshmallows have melted and is smooth.Mix in the Rice Krispies and coat well.Pour into the sprayed casserole dish and press down.Let cool and cut into squares

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES 4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla pudding mix 4 eggs 2 teaspoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Peanut Butter No Bake Cookies

Peanut Butter No Bake Cookies 1 1/2 cups old fashioned oatmeal 3 1/2 tbsp peanut butter(plain or if you want nuts use chunky) 1/2 tsp vanilla 1 cup brown sugar 1/4 cup milk 1/8 cup butter (or use margarine) Spread a sheet of wax paper onto your counter to cool cookies on. In a large bowl mix together oatmeal, peanut butter and vanilla, set aside. In a medium saucepan combine sugar, milk and butter and cook over medium heat and bring to a boil. Boil mixture for a full minute. Remove from heat and pour over oatmeal mixture and stir until oatmeal is completely coated. Spoon out cookie sized scoops onto the waxed paper and allow to cool until set and firm. Store in an airtight container.

Hot Caramel Apple Cider for grown ups

Hot Caramel Apple Cider for grown ups 4 mug’s worth of apple cider 1 mug’s worth of caramel vodka 1 tablespoon cinnamon 1/4 cup brown sugar Mix all of the ingredients above in a large pot. Heat over medium-low heat, stirring occasionally until liquid just begins to steam (don’t over heat or else the alcohol will burn off). While cider is warming up, take your mugs or glasses and rim them with brown sugar. Pour cider into your rimmed glasses, serve and enjoy!

One Pot Sweet & Savory Pork Loin Supper

One Pot Sweet & Savory Pork Loin Supper 1/4 C. soy sauce 1 T. olive oil 1 T. cider vinegar 1 tsp. minced garlic 1 tsp. brown sugar 1/2 tsp. red pepper flakes 1/2 tsp. ground allspice 1/4 tsp. nutmeg 1/4 tsp. dried thyme 1/4 tsp. black pepper pinch of cinnamon pinch of salt 2 lb. pork tenderloin 1 lb. fresh green beans, whole 3 med. potatoes, washed and sliced 1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container) Whisk together the first 12 ingredients. Place the pork tenderloin in a ziploc bag and pour in the marinade. Place in the fridge for at least 4 hours. Snip the ends of the green beans and place them in the bottom of a dutch oven, top the green beans with the potatoes and sprinkle with the house seasoning. Remove the pork tenderloin from the ziploc bag and place on top of the veggies. Cover and place in a 400 degree oven for 1 hour, remove and uncover, return to the oven for 30 more minutes. Allow to rest for 5 minutes before slicing.

Breakfast Grilled Cheese

Breakfast Grilled Cheese 2 eggs 2 tablespoons milk Salt and pepper (to taste) 3 teaspoons butter (divided) 4 slices whole wheat bread 4 slices Colby-jack cheese 4 slices crispy cooked bacon In a medium bowl beat eggs, milk, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large curds. Continue cooking while pulling and folding the eggs until thickened no and visible liquid egg remains. Remove from the pan, set aside. Clean out the skillet. Heat the skillet to medium heat. Spread the remaining 2 teaspoons of butter evenly on one side of each slice of bread. Place 2 slices in the skillet butter side down. Top each with 1 slice of cheese, scrambled eggs, bacon, and an additional slice of cheese. Cover with the remaining bread slices, butter side up. Cook sandwiches over medium heat, until browned on the bottom. Once they are browned on the bottom flip them over and cook until browned on the other side and the cheese has melted.

Caramel Pie

Caramel Pie 1 cup sugar 1 cup milk 2 Tb all purpose flour 4 egg yolks 2 Tb butter 1 tsp. vanilla 1/2 cup sugar 4 egg whites 1/3 cup sugar 1 pie crust baked In a saucepan over low heat combine flour, 1 cup sugar, milk, egg yolks, butter and vanilla heat until warm remove from heat and set aside. In a iron skillet melt 1/2 cup sugar over low heat until golden brown. Add egg mixture whisking constantly until smooth. Cook until thick. Pour into pie crust. In a mixing bowl add egg whites beat until frothy. Add sugar while beating and beat until stiff. Spoon on top of pie. Bake at 350 until golden brown. Allow pie to cool completely before serving.

Easy Beef and Broccoli (With Carrots)

Easy Beef and Broccoli (With Carrots) Coating 2 tbsp cornstarch 2 tbsp water 1/2 tsp garlic powder Main Ingredients 1 lb beef round steak / strips 4 cup broccoli 1 small onion 2 each carrots 2 tbsp vegetable oil Sauce 1/3 cup reduced sodium soy sauce 2 tbsp brown sugar 1 tsp ground ginger 1 tbsp corn starch 1/2 cup water Coating: In a bowl, combine cornstarch, water, and garlic powder. Mix until smooth. Toss beef in this mixture. Sauce: In a bowl, combine soy, brown sugar, ground ginger, corn starch, and water. Mix until smooth. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef is browned. Remove and keep warm. Stir-fry brocolli, carrots, and onion in the remaining oil. Add the beef and sauce. Cook about 3 minutes, continously stirring to ensure even cooking. Serve over rice.

Spaghetti Squash Casserole

Spaghetti Squash Casserole 1 spaghetti squash, halved lengthwise and seeds removed 1 tablespoon vegetable oil 1 small onion, chopped 2 cloves garlic, chopped 1 teaspoon dried basil 2 plum tomatoes, chopped 1 cup (8 ounces) 1% cottage cheese 1/2 cup (2 ounces) shredded low-fat mozzarella cheese 1/4 cup chopped parsley 1/4 teaspoon salt 1/4 cup (1 ounce) grated Parmesan cheese 3 tablespoons seasoned dry bread crumbs Preheat the oven to 400 Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs. Bake for 30 minutes, or until bubbly and heated through.

Cabbage Goulash

Cabbage Goulash 1 small head cabbage, chopped 1 lb. ground beef 1 onion, chopped 1 bell pepper, chopped (I used orange) 1 14.5 oz. can petite diced tomatoes with juice 1 beef bullion cube 1 tsp. garlic powder 1/4 tsp. salt 1/2 tsp. black pepper In a large skillet over medium high heat, brown the ground beef. Drain the grease and add in the onions and bell pepper. Cook for a couple of minutes and then stir in the tomatoes with juice, bullion cube, spices and cabbage. Reduce heat to medium, cover and cook for 25 minutes, stirring occasionally.

Tropical Coconut Bread

Tropical Coconut Bread 3 cups all-purpose flour... 2 teaspoons baking powder 1⁄2 teaspoon baking soda 1 teaspoon salt 2 cups sugar 1 cup vegetable oil 4 eggs, lightly beaten 2 teaspoons coconut extract 1 cup buttermilk 1 cup shredded coconut Preheat oven to 325 degrees F. Grease and flour two 9 1/2" x 5 1/2" loaf pans. Do not use a mixer with this recipe. Use a spoon or spatula and stir by hand. In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well. In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well. Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist. Stir in shredded coconut. Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour

Sweet Potato Crunch

Sweet Potato Crunch 5 medium yams, or sweet potatoes 2 cups sugar 1 tsp salt 4 eggs, beaten 1 stick butter, melted 1 cup milk 1 teaspoon vanilla Preheat oven to 375 F. Pierce each sweet potato several times with the tines of a fork. Place each potato on a rimmed baking sheet lined with foil. Bake until tender about 45 minutes. Test with a knife inserted in a potato, it should offer no resistance. Once potatoes are done, peel the potatoes and place in a medium bowl. Add the remaining ingredients, blend until well incorporated. Pour into a medium baking dish. Now for the Crunch/Topping: 2 cups brown sugar 2/3 cup flour 2 cups pecans, chopped 2/3 cup melted butter Mix together in a medium bowl, top on top of the yam mixture. Bake at 350 F for 35 minutes.

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING 2 1/4 CUPS ALL PURPOSE FLOUR 2 CUPS LIGHT BROWN SUGAR (packed) 1 CUP PEANUT BUTTER 1/2 CUP BUTTER (room temperature) 1 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA 1 1/4 CUPS MILK 2 TEASPOONS VANILLA EXTRACT 3 EGGS Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes. Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean. Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting. PEANUT BUTTER-HONEY FROSTING 1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips. NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.

Beef and Noodles

Beef and Noodles 1 2 lb. chuck roast 1 package Lipton Beefy Onion soup mix 1/2 to 1 package kluski noodles or egg noodles (depends on how many people are eating 1/2 package feeds our family of 4) Water to cover Salt and pepper to taste Put roast in crock pot, add Beefy Onion soup mix on top (I like to mix up soup mix in a cup of water first then pour on top of roast). Add water to cover roast plus 2 inches. Cook 6-7 hours on Low or 4 on High. When roast is cooked shred it in crock pot. Add more water if needed and salt/pepper to taste. Add noodles. Stir to make sure all noodles get wet with water. Cover and cook on high for 1 more hour. Check and stir when needed so noodles don't stick

Sweet, Creamy Coleslaw

Sweet, Creamy Coleslaw head green cabbage 2 -4 carrots 1 cup mayonnaise 2 tablespoons vinegar 2 tablespoons sugar Shred cabbage and carrots into a bowl. Mix mayonnaise, vinegar and sugar in a separate bowl; blending well. Pour over shredded vegetables and stir to coat. Chill. Amounts of dressing ingredients can be adjusted to suit taste but always use the same amount of vinegar as sugar.

Chicken & Gravy Casserole

Chicken & Gravy Casserole 2 c. pre-cooked chicken, cubed 1 small onion, diced 6 slices bacon, cut into pieces 2 large potatoes, diced 1 can mushrooms (1 cup if fresh) 1 (10 3/4 ounce) cream of chicken soup 3/4 c. chicken broth 1 Tbsp. minced garlic 1/2 c. shredded cheese salt & pepper to taste Take garlic, bacon pieces, diced onion and diced potatoes & place in large skillet. Fry until bacon is done and potatoes are softened. Onions will start turning transparent as well. Season with salt & pepper as desired to taste. Add chicken & mushrooms to skillet with potato mixture. Stir soup and broth together in a bowl with a whisk. When thoroughly mixed, add to skillet with cheese and other ingredients. Toss to combine all ingredients. Make sure everything is coated with soupy sauce. Pour into 8x8 oven safe dish. Preheat 425° Bake for 30 minutes. It will have a soupiness effect to it still, so do not be alarmed. This is the gravy that the casserole makes. Serve over toast or rolls to complete the meal.

Croissant Bacon and Egg Casserole

Croissant Bacon and Egg Casserole 3 med. size croissants 2 T. butter, melted 6 slices bacon, cooked and roughly chopped 5 large eggs 1/2 C. milk pinch of salt and pepper 4 oz. shredded sharp cheddar cheese dried chives or fresh if you happen to have them Lightly spray a 9x9 baking dish with cooking spray. Take each croissant and tear it into bite size pieces and place in the bottom of the pan. Drizzle the butter over the croissants. Top with 1/2 of the cheese then the chopped bacon. Whisk together the eggs, milk, salt and pepper. Pour over the casserole and using the back of a spoon mash around the top to make sure the croissants absorb some of the liquid. Top with the remaining cheese and sprinkle some chives over the top. Place in a 350 degree oven for 30 minutes. Serve immediately.

CHICKEN STROGANOFF

CHICKEN STROGANOFF 2 lb Skinless, boneless chicken breast halves and/or thighs 1 cup Chopped onion 2-10 3/4 oz cans Condensed Cream of Mushroom Soup with Roasted Garlic 1/2 cup Water 12 oz Dried wide egg noodles 8 oz Carton dairy sour cream Freshly ground black pepper to taste, optional Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.

CHEESY NOODLE BAKE

CHEESY NOODLE BAKE 2 lbs Hamburger Meat 1 16 oz. bag of Extra Wide Egg Noodles 1 15 oz. of Ricotta Cheese 1 16 oz. of Sour Cream 1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano 1 15 oz. can of Hunts Tomato Sauce original flavor 2 Cups of Shredded Sharp cheese (See below before deciding) Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes. ~On the 2 Cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Parmesan

SAUSAGE BRUNCH CASSEROLE

SAUSAGE BRUNCH CASSEROLE 1 1/2 pounds ground pork sausage 1 (8 ounce) package refrigerated crescent roll dough 2 cups mozzarella cheese 4 eggs, beaten 3/4 cup milk salt and pepper to taste Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

CHICKEN FAJITA MELTS

CHICKEN FAJITA MELTS 3 tablespoons vegetable oil 6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced 1/2 cup sliced onions 1/2 cup sliced red bell pepper 1/2 cup tomato juice 2 tablespoons taco seasoning mix 1 cup salsa 8 (1/2 inch thick) slices French bread 2 cups shredded Cheddar cheese Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

Killer Potato Soup

Killer Potato Soup 1 lb bacon, chopped 2 celery ribs, diced 1 onion, diced 4 garlic cloves, minced fine 6 -8 potatoes, peeled and cubed ( can use red or yukon gold) 32 ounces chicken broth 3 tablespoons butter 1/4 cup flour 1 cup heavy cream salt and pepper, to taste 2 cups sharp cheddar cheese, shredded 2 green onions, thinly sliced Place bacon in a large soup pot or dutch oven and cook until crisp. Drain off all but 1/4 cup of grease. Add celery, onion and garlic to bacon grease and cook until just softened. Be careful not to burn garlic. Add potatoes and toss in grease to coat. Add chicken broth. Bring to a boil, then simmer until potatoes are tender, stirring occasionally. Place butter in a small saucepan over medium heat. When melted, whisk in flour. Brown mixture, stirring constantly, for approximately 2 minutes. Add heavy cream slowly, while whisking constantly. Bring to a boil, then reduce heat and continue whisking until mixture thickens. Stir cream mixture into the potato mixture. Gently stir in cheddar cheese and reserved bacon. Add salt and pepper to taste. Garnish with green onion and additional cheese, if desired.

Chili Relleno Casserole

Chili Relleno Casserole 2 (7oz) cans whole green chili drained 8 oz Shredded Monterey Jack Cheese 8 oz Shredded Longhorn or Cheddar Cheese 2 eggs beaten 1 (5oz) can evaporated milk 2 Tb all purpose flour 1/2 cup milk Pre heat oven to 350 degrees spray 9×13 in baking pan/dish with cooking spray place 1/2 the green chili's evenly on bottom of dish sprinkle 1/2 the Monterey Jack and 1/2 the cheddar cheese cover with remaining chili's In a bowl mix eggs milk (s)flour pour over chili's and bake for 25 minutes remove from oven and sprinkle with remaining cheeses and bake an additional 10-15 minutes if you want to mix it up i like to put cooked hamburger meat in the mixture

Homemade Pizza Dough

Homemade Pizza Dough 1 cup Plain Greek Yogurt 1 cup Self-rising Flour Mix both ingredients in a bowl until well combined, using hands. Yields 1 large thin crust or 1 medium regular pizza crust Note: If you don't have self-rising flour on hand, add 1 1/2 tsp of baking powder and 1/2 tsp salt to 1 cup all-purpose flour.

Chicken Tortilla Crockpot Soup

Chicken Tortilla Crockpot Soup 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 (15 once) can black beans-rinsed 1 tablespoon chopped cilantro 7 corn tortillas vegetable oil Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

OKRA PATTIES

OKRA PATTIES 1 lb fresh okra or 1 (18 ounce) bag frozen cut okra 1/2 cup onion (chopped) 1 teaspoon salt 1/4 teaspoon pepper 1 large egg 1/2 cup water 1 teaspoon baking powder 1 pinch garlic powder (potional) 1/2 cup flour 1/2 cup cornmeal oil (for frying) Combine cut okra, onion, salt, pepper, water and egg. Mix well. Combine flour, baking powder, cornmeal and garlic powder. Add to okra mixture, stirring well. Drop about 1/4 cup portions into about 1/2" hot oil. Fry over medium heat until well browned on both sides. Drain on paper towels.

Cranberry Cooler

Cranberry Cooler 1 box of dry cherry jello- you can use sugar free 1 can jellied cranberry sauce Mix these two together. When mixed together, slowly add I c. boiling water & mix well. Put in fridge & let set Topping: 1 lg. block cream cheese- mix well 1/4 c. sugar cool whip- you can use fat free sugar free Mix well mixed cream cheese, add sugar slowly & mix well Add 1-2 c. cool whip- as much as desired. Put mixture over cranberry mixture & refrigerate until set.

Mexican Wedding Cake

Mexican Wedding Cake 20 ounce can of crushed pineapple, in its own juice 2 cups flour 2 cups sugar 2 tsp. baking soda 2 eggs 1 1/2 cup chopped walnuts or pecans 2 tsp. vanilla Grease and flour 13 x 9 baking pan and preheat the oven to 350*F. Mix all the cake ingredients together by hand and then pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched. Mexican Wedding Cake Cream Cheese Frosting: 1 cup sugar 1 stick of butter, softened 8 ounces of cream cheese 1 tsp. vanilla Cream the icing ingredients together, and then ice the cake when it is cooled. This recipe makes one sheet cake with 20 to 24 servings.

Sweet Salsa Chicken

Sweet Salsa Chicken 4 boneless, skinless, chicken breasts 1 cup of your favorite salsa 2 tbsp brown sugar, packed 1 tbsp mustard (regular works fine, but a dijon or honey variety adds a nice touch) Place chicken in a prepared 9x9 baking pan. Combine all other ingredients in a small bowl. Spoon over chicken. Bake at 350F for 1 hour.

ITS ALMOST PUMPKIN TIME! Pumpkin Crunch Cake

Pumpkin Crunch Cake 1 can (15 oz) pumpkin 1 can (12 oz) evaporated milk 3 large eggs 1 1/2 cups sugar 1 t. cinnamon 1/2 t. salt 1 box yellow cake mix 1 c. pecans, chopped 1 c. butter, melted Cool Whip Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish. Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.

LEMON GARLIC PEPPER WINGS

LEMON GARLIC PEPPER WINGS 2 lbs. chicken wings 1/2 c. lemon juice 1 whole garlic clove (4 slices minced or chopped) 1 tbsp. pepper 2 tbsp. salt 1/4 c. vegetable oil ( CHANGE to HEALTHY oil, coconut or something!) Blue Cheese or Ranch dressing for dipping Place wings in bowl; pour on lemon juice, garlic and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room temperature, stirring occasionally to keep coated. Wings may be barbecued or placed in saucepan and baked at 450* 20 to 30 minutes, basting occasionally.

Easy Breakfast Casserole

Easy Breakfast Casserole 1/2 lb. breakfast sausage 3 green onions, chopped whites and greens 4 eggs 1/2 C. milk 3 frozen shredded hash brown patties 1 1/4 C. shredded Colby jack cheese Brown and crumble the sausage in a skillet. Drain off any grease and spoon the sausage into the bottom of a 9x9 baking dish. Sprinkle half of the green onions over the sausage. Whisk together the eggs and milk, pour over the sausage. Top with 1 C. of the cheese. Place the hash browns on a plate and pop in the microwave for 30 seconds to soften enough to cut. Cut each patty into 6 pieces. Place on top of the cheese. Bake in a 350 degree oven for 25 minutes. Remove and top with remaining cheese and green onions, return to the oven for 5 minutes.

WHITE CHOCOLATE CHEX MIX

WHITE CHOCOLATE CHEX MIX 3 c Cheerios 3 c Crispix cereal 2 c roasted nuts 2 c pretzels (square ones I used) 1 bag of plain M n M's (large not single bag) 14 oz white chocolate bark (almond bark) Mix all ingredients except white chocolate bark in bowl, melt white bark and pour over, cover thoroughly and spread on wax paper to dry. SUPER EASY and highly addictive.

The Greatest Queso That Ever Lived

The Greatest Queso That Ever Lived 1 block (32 Oz. Block) Velveeta Cheese 1 package (8 Oz. Package) Cream Cheese 1 can (10 Oz. Can) Rotel 1 can (10.75 Oz. Can) Cream Of Mushroom Soup 1 pound Ground Beef OR Sausage (or A Combination Of Both) Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed

Patty Melts With Secret Sauce

Patty Melts With Secret Sauce 1 1/2 pounds ground beef 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 12 slices sourdough bread 1/2 cup Secret Sauce 3 medium Vidalia onions, thinly sliced 6 slices Cheddar cheese 8 tablespoons unsalted butter In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties. In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes. In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet. Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties. Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed. Secret Sauce ¼ cup Dijon mustard ¼ cup mayonnaise 1 tablespoon barbecue sauce ½ teaspoon hot sauce In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.

Bacon Jalapeno Cheese Bombs

Bacon Jalapeno Cheese Bombs 1 (16 ounce) tube biscuit dough (8 large biscuits) 6 ounces low moisture mozzarella (can substitute cheese sticks) 16 ounces cooked bacon ends and pieces 3 large jalapenos, seeds and stem removed, minced Preheat oven to 400 degrees F. Cook up bacon ends and pieces and set aside cooked crumbled bits. Split each of the 8 biscuits in half to make 16 flat disks. Divide cheese into 16 equal portions. One biscuit at a time, add chunk of cheese and about ½ a teaspoon of bacon and jalapeno on dough and then wrap ends around to create a ball. Be sure to fully seal. Once all the balls have formed, dip each ball in any remaining bacon and jalapeno. Place on a baking sheet with the extra bacon and jalapeno pieces facing up. Bake in preheated oven until golden brown, about 10-15. Serve immediately so the cheese is nice and melty.

SEA FOAM SALAD

SEA FOAM SALAD 20 oz can crushed pineapple 3 oz box lime jello gelatin 8 oz cream cheese, softened 8 oz cool whip Drain crushed pineapple. Reserve the juice. Set aside. In a large bowl add cream cheese. Set aside. In small pot add pineapple juice and jello. Bring to a boil while constantly stirring to dissolve the jello. Pour over cream cheese. Using a fork break up the cream cheese and mix with the jello. Allow it to gel in the refrigerator for 45 minutes. Add pineapple and cool whip. Stir well together. Store in refrigerator till ready to serve.

Chinese Noodle Chicken Recipe

Chinese Noodle Chicken Recipe 4 skinless, boneless chicken breasts 1 tablespoon vegetable oil 1/2 cup sliced onion 2 cups broccoli florets 2 carrots, julienned 2 cups snow peas 4 cups dry Chinese noodles 1/4 cup teriyaki sauce In a large skillet brown chicken in oil, stirring constantly until juices run clear. Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes. Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

Caramelized Baked Chicken Legs/Wings

Caramelized Baked Chicken Legs/Wings 2 1/2 lbs chicken legs 1 2/3 tablespoons olive oil (to help it stop sticking to the pan) 1/2 cup soy sauce 1 2/3 tablespoons ketchup 3/4 cup honey 2 -3 garlic cloves, minced salt and pepper Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized. Could also use wings or pork ribs.

Strawberry Cream Cheese Bread

Strawberry Cream Cheese Bread 1/2 cup butter, softened 1 cup sugar 1 (3 ounce) cream cheese, softened 2 eggs 1 teaspoon vanilla extract 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk (half 'n half) 1 1/2 cups strawberries, chopped 1/2 cup finely chopped pecans (optional) With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add half 'n half and only stir just to blend -- do not over stir! Drain strawberries and blot dry. Carefully just fold in strawberries and nuts. Dough mixture will be thick. Grease and flour a 9x5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.

Garlic and Shrimp Brussel Sprouts

Garlic and Shrimp Brussel Sprouts 8 Brussel Sprouts cut in half 8 pre cooked shrimp 2 garlic cloves sliced a pinch or 2 of basil salt and pepper to taste about a tsp butter olive oil Preheat a skillet with a little olive oil, add garlic and brussel sprouts, cook for about 2 min on med-high heat, flipping your sprouts, add butter, once it's melted add your shrimp, season with salt and pepper and basil. Make sure you flip your sprouts and shrimp so that both sides have nice color. Once everything has a nice brown color its done

Rancher's Beef Stew

Rancher's Beef Stew 2 pounds lean beef stew meat 1 3/4 cup beef broth 1 (10-3/4-ounce) can golden mushroom soup 1 (10-3/4-ounce) can cream of mushroom soup 1/2 teaspoon black pepper 1 onion, cut into half moons 4 to 6 carrots, peeled and cut into 1-inch chunks 3 large potatoes, cut into 1-inch chunks 1 1/2 cup water In a large skillet, brown stew meat, then place in a 5-quart or larger slow cooker. In a large bowl, combine broth, soups, and pepper; mix well. Pour 1 cup of soup mixture into slow cooker. Add onion, carrots, potatoes and remaining soup mixture. Stir in water. Cover and cook on low heat 6 to 8 hours, or until meat is very tender.

Jalapeno Corn Casserole

Jalapeno Corn Casserole 14 ounces cream-style corn 1 jalapeno, chopped 1 egg 1 cup cheddar cheese, grated garlic powder salt 3 tablespoons margarine 1/4 cup cornmeal Combine all and pour into small Pam sprayed casserole. Bake at 350 degrees for 30 minutes

Cheesy Green Chile Cornbread

Cheesy Green Chile Cornbread 1 box Jiffy cornbread mix 1 egg. 1/4 c. milk pinch cayenne pepper 1/4 tsp. garlic powder 1 small can diced green chiles, undrained 1/2 c. shredded cheese 1/4 c. frozen kernel corn Mix all together until combined well. Pour into 8x8 dish coated in cooking spray. Conventional Oven: Bake 350° for 30 minutes or until toothpick test is clean.

CRANBERRY ORANGE COOKIES

CRANBERRY ORANGE COOKIES 1 cup butter, softened 1 cup white sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon grated orange zest 2 tablespoons orange juice 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups chopped cranberries 1/2 cup chopped walnuts (optional) 1/2 teaspoon grated orange zest 3 tablespoons orange juice 1 1/2 cups confectioners' sugar Preheat the oven to 375 degrees In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Apple Pie Bars

Apple Pie Bars For the Crust you will need: 1 egg 2 sticks of butter softened 1/2 cup sugar 2 cups of flour 1/2 tsp salt For the Filling you will need: 4 large apples, peeled, cored and sliced 4 tablespoons melted butter 1/2 Cup brown sugar 2 tsp cinnamon 1/2 tsp nutmeg For the Topping you will need : 2/3 cup brown sugar 2/3 cup flour 4 tablespoons butter melted Preheat oven to 350... line a 13 x 9 pan with parchment paper and set aside Make your crust in a large bowl,, combine the egg, butter and sugar,, mix till creamy. Add flour and salt... stir well... Flour your fingers and press the dough evenly in the prepared pan... bake for 15 min. Make your filling in a large bowl combine apples butter , brown sugar, cinnamon and nutmeg... stir well.. pour over crust Make your topping in a small bowl and spread over filling Bake an additional 30 min.... let cool cut and enjoy

Peanut Butter Rice Crispy Treats

Peanut Butter Rice Crispy Treats 1 cup sugar 1 cup Karo syrup 1 1⁄2 cups peanut butter 5 cups Rice Krispies butter, for hands Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil. Place the rice crispies in a large bowl. Stir the mixture on to the top of the cereal, til all is covered. Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil, and always reverted to the hand spreading method). Place in fridge to cool. Cut in squares.

Fresh Smelling House

1. Get some GAIN scent booster from the store, an empty spray bottle, and water. 2. Put just a little of the GAIN beads in the empty spray bottle and then add a little lukewarm water. 3. Shake it up and let it sit for 5 to 10 Minutes and spray away ..... And unlike FEBREZE ..... The smell last a lot longer and have your house smelling fresh

Italian Crescent Casserole

Italian Crescent Casserole 1 lb ground beef, cooked and drained 1 cup garlic tomato pasta sauce 1 can (8 oz) refrigerated crescent dinner rolls 1 1/2 cups shredded Italian cheese blend 1/4 teaspoon dried basil leaves In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

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 chuicken 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

EASY TUNA PATTIES

EASY TUNA PATTIES 2 eggs 2 teaspoons lemon juice 1/4 cup grated Parmesan cheese 3/4 cup Italian seasoned bread crumbs 3 (6 ounce) cans tuna, drained 1/4 cup diced onion 1 pinch ground black pepper 3 tablespoons vegetable oil Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onions until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties. Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

SLOW COOKER BARBECUE BEEF

SLOW COOKER BARBECUE BEEF 1 1/2 cups ketchup 1/4 cup packed brown sugar 1/4 cup red wine vinegar 2 tablespoons prepared Dijon-style mustard 2 tablespoons Worcestershire sauce 1 teaspoon liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 (4 pound) boneless chuck roast In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Ranch Chicken

Ranch Chicken 4 chicken breasts, boneless, skinless, halves 1⁄4 cup ranch dressing 1⁄3 cup breadcrumbs, dry, seasoned 2 tablespoons olive oil Remove fat from chicken. Pour the dressing into a shallow bowl or pie pan. Place the bread crumbs on waxed paper or a plate. Dip chicken, one piece at a time, into dressing, coating all sides. Then coat all sides with crumbs. Heat oil in 10- or 12-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once until golden brown and juice is no longer pink when the centers of the thickest pieces are cut .

CHICKEN SPAGHETTI

CHICKEN SPAGHETTI 1 pound spaghetti 1 pound cooked chicken cubed 1 lg can cream of chicken soup 1 jar Ragu cheese sauce 1 can rotel Cook and drain spaghetti. In large skillet add remaining ingredients mix well. Add to spaghetti and place in a baking pan 9x13 bake @ 375 for 15 minutes and serve. Can top with shredded cheese before baking if desired.

Peach Upside Down Cake

Peach Upside Down Cake 1 (29 ounce) can sliced peaches, drained 2 (3 ounce) packages orange Jell-O 1 teaspoon cinnamon 1⁄3 cup butter or 1⁄3 cup margarine CAKE 1 package classic yellow cake mix 1 cup water 1⁄3 cup oil 3 eggs TO SERVE 1 cup Cool Whip, thawed Arrange peaches in a buttered 13 x 9 inch pan. Combine orange Jell-O and cinnamon in small bowl. Sprinkle about 3/4 of the mixture evenly over peaches. Dot with butter. Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining gelatin mixture into remaining cake batter. Blend well; pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees Fahrenheit for 45 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes in pan; invert onto serving platter. Cool and serve with Cool Whip topping.

CHICKEN CABBAGE STIR FRY

CHICKEN CABBAGE STIR FRY 3 chicken breast halves 1 teaspoon vegetable oil 3 cups green cabbage, shredded... 1 tablespoon cornstarch 1⁄2 teaspoon ground ginger 1⁄4 teaspoon garlic powder 1⁄2 cup water 1 tablespoon soy sauce Red bell pepper Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and sauté 2 minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute. Refrigerate leftovers within 2 hours.

Pineapple & Cream Cheese Upside Down Cake

Pineapple & Cream Cheese Upside Down Cake 1/4 c butter, melted 1/2 c packed brown sugar 1 can(s) (20 oz) dole pineapple slices,drained 8 marachino cherries 1 pkg (9 oz) yellow cake mix 2 pkg (8 oz each) cream cheese, softened 1 pkg (3.0 oz) lemon gelatin 2 eggs Preheat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Note: If using a regular sized cake mix, use a larger spring form pan, and increase the baking time, at least by 15 minutes. ( I used a regular mix and a 9.5 inch pan ). Keep checking it with a wooden pick in the center till comes out clean. Stir together melted butter and brown sugar in pan. Place 8 pineapple slices in sugar mixture. Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan. Prepare cake mix according to the package directions. Pour half cake batter evenly over pineapple. Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth. Spread cream cheese mixture gently over cake mix. Pour remaining cake mix over cheese cake in pan. I wrapped the pan in foil, as it was leaking a bit after 10 minutes of baking. Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and turn out onto serving platter.

Peanut Butter Crunch Cookies

Peanut Butter Crunch Cookies 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 cup butter, softened 3/4 cup chunky peanut butter 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 6 (1.55 ounces each) NESTLÉ CRUNCH Candy Bars, chopped PREHEAT oven to 350° COMBINE flour, baking soda and salt in large bowl. BEAT butter, peanut butter, brown sugar and granulated sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in chopped Crunch bars. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. MAKES about 4 doz...

Apple-Cinnamon Wantons

Apple-Cinnamon Wantons butter-flavor cooking spray 2 medium apples, peeled, cored wantons powdered sugar Place wanton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray. Bake until wantons are golden brown, about 15 min. Place wantons on individual plates and sift with powdered sugar. Serve with ice cream on the side.

ALABAMA BISCUITS

ALABAMA BISCUITS These are SOO Good! They're a cross between a biscuit and a roll 1 c. warm water 1 pkg. active dry yeast 2 1/2-3 c. self-rising flour 1 egg 1 tbsp. sugar 3 tbsp. soft butter 1/4 c. butter (to spread on dough) Dissolve yeast in warm water in medium size bowl. Add sugar, egg and 3 tablespoons of butter. Stir in 2 1/2 cups or more self-rising flour. Mix thoroughly and turn out on floured board. Knead and roll to medium thickness. Spread 1/4 cup soft butter on half of dough. Turn other half over the buttered dough. Cut with biscuit cutter or cut in squares with knife and put in greased pan. Butter tops of biscuits and let rise in a warm place for 1 hour. Bake in 450 degree oven until brown.

Princess Pie (Coconut Cream Pie)

Princess Pie (Coconut Cream Pie) crust: 1 cup flour 1/2 cup butter, melted 2 Tbs sugar 1/2 cup chopped pecans - optional Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake. Layer two: 8 ounces cream cheese, room temperature 1 cup powdered sugar 1 cup whipped topping Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust. Layer three: 1 small package coconut cream instant pudding 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier) Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Twice Baked Cheesy Potato Casserole

Twice Baked Cheesy Potato Casserole 8 medium Potatoes 1/2 lbs. Bacon, chopped 1 pkg chedder cheese 1/2 cup Sour Cream 1/4 cup Milk 1 tsp. Chives 1/2 tsp. Salt 1/2 tsp. Black Pepper 1/2 tsp. Garlic Salt 3/4 cup shredded Mild Cheddar Cheese Peel & boil Potatoes. Mix Rico's Cheddar Cheese, Sour Cream, Milk, Salt, Black Pepper & Garlic with Potatoes. Whisk together until well mixed. Spread Potato mixture into a greased 7 x 10 glass casserole dish. Top with 3/4 cup Cheddar Cheese, Bacon & Chives. Bake at 350 for 30 minutes.

Lemon Cheesecake Bars

Lemon Cheesecake Bars 1 (18 ounce) boxes yellow cake mix ( with pudding in the mix) 2 large eggs 1/3 cup vegetable oil 8 ounces cream cheese, softened 1/3 cup sugar 1 teaspoon fresh lemon juice Preheat oven to 350°. Mix dry cake mix, 1 egg and oil until crumbly. Reserve 1 cup and pat remaining mixture into a 9 x 13 inch pan. Bake for 15 minutes. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer and sprinkle with reserved crumb mixture. Bake for 15 minutes more. Cool completely and cut into bars. Store in refrigerator.

Oven-Roasted Apple Slices

Oven-Roasted Apple Slices 2 tbsp. butter 2 large baking apples, peeled, cored, and sliced 2 tbsp. brown sugar 1 tbsp. white sugar 1/2 tsp. cinnamon 1/4 tsp. allspice Pinch ground cloves 2 tbsp. cool water 1/2 tsp. cornstarch Preheat oven to 400 F. Add butter to casserole dish or heat-safe skillet and place in oven to melt. Meanwhile, place apple slices in mixing bowl and toss with brown sugar, white sugar, cinnamon, allspice, and cloves. Add apple slices to melted butter, stir to coat. Roast at 400 degrees for 15 minutes. Remove apples from oven. Stir together water and cornstarch and add to apples. Stir to combine. Return apples to oven for an additional 5 minutes, or until syrup is thickened slightly and apples are tender. Let cool 5 minutes before serving

Incredible Baked Meatballs

Incredible Baked Meatballs 1 lb lean ground beef o 2 eggs, beaten with 1/2 cup milk 1/2 cup grated Parmesan 1 cup panko or bread crumbs 1 small onion, minced 2 cloves garlic, minced 1/2 teaspoon oregano 1 teaspoon salt freshly ground pepper to taste 1/4 cup minced fresh basil Mix all ingredients with hands. Form into golf ball sized meatballs. Bake at 350 degrees for 30 minutes.

Barbecue Ranch Chicken Salad

Barbecue Ranch Chicken Salad 2 boneless skinless chicken breasts, shredded 4 celery ribs, washed and sliced thin 1 large bell pepper, seeded and sliced into short sticks 1⁄2 mild red onion, chopped fine 1 (14 ounce) can corn kernels, drained 1 (14 ounce) can black beans, rinsed and drained Dressing 1⁄3 cup of your favorite prepared barbecue sauce (I like Jack Daniel's) 1 1⁄2 tablespoons low-fat mayonnaise 1 1⁄2 tablespoons light sour cream Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.

JAMAICAN BANANA BREAD

JAMAICAN BANANA BREAD 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup butter, softened 2 large eggs 1 1/2 cups mashed ripe banana (about 3 bananas) 1/4 cup plain low-fat yogurt (or pina colada flavored!!) 3 tablespoons dark rum OR apple cider 1/2 teaspoon vanilla extract 1/2 cup flaked sweetened coconut Cooking spray 1 tablespoon flaked sweetened coconut 1/2 cup powdered sugar 1 1/2 tablespoons fresh lime or lemon juice Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Creole Pork Chops & Cornbread Casserole

Creole Pork Chops & Cornbread Casserole 4 tablespoons shortening, Butter Flavor Crisco, divided 8 pork chops, 1/2 inch thick 1/3 cup onion, chopped 1/3 cup celery, chopped 1/4 cup bell pepper, green, chopped 1 garlic clove, minced 2 cups cornbread, crumbled 1 egg, lightly beaten 1 (14 1/2 ounce) cans tomatoes, whole, drained, cut up 1 (8 ounce) cans tomato sauce 1 teaspoon brown sugar 1/2 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 bay leaf Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat. Combine cornbread, egg and half of onion mixture in medium bowl. Set aside. Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf. Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover. Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.

Peanut Butter Honey Greek Yogurt Pops

Peanut Butter Honey Greek Yogurt Pops 5 (5.3 ounce) containers honey-flavored Greek yogurt 1/2 cup of creamy peanut butter (I used Peanut Butter & Co.The Bee's Knees) 1/2 cup milk 3 tbsp sugar In a large bowl, whisk the yogurt until it’s a smooth consistency. Spoon into a gallon-sized plastic lock bag. In a separate bowl, mix the peanut butter, milk, and sugar. Spoon into another plastic lock bag. Squeeze about 2 tablespoons of the yogurt into the bottom of each popsicle mold OR until it’s about ⅓ of the way filled. Gently knock on the counter to remove bubbles and even the layer out. Do the same for the peanut butter layer and fill the molds the next ⅓ of the way. End with another layer of the Greek yogurt mixture (the final ⅓ of the popsicles). Place popsicle sticks in the middle and push down all the way through to the bottom yogurt layer. Freeze for 4 hours or until frozen completely. If sticks pull out too easily they are not yet frozen solid. Serve and enjoy

Vanilla Cupcakes with Fruity Pebbles Buttercream Frosting

Vanilla Cupcakes with Fruity Pebbles Buttercream Frosting Serves: 12 cupcakes A simple vanilla cupcake recipe topped with Fruity Pebbles Buttercream Frosting. Kids will love these! Cupcakes: 1 1/2 cups all-purpose flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon fine grain salt 8 tablespoons unsalted butter (1 stick), room temperature 1/2 cup sour cream 1 large egg , room temperature 2 large egg yolks , room temperature 1 1/2 teaspoons vanilla extract Frosting: 1 cup finely crushed/powdered Fruity Pebbles (measured after crushing) 3/4 cup butter, room temperature 1/4 cup vegetable shortening 2 cups powdered sugar 2 Tablespoons heavy cream 1 teaspoon vanilla Cupcakes: Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners. Whisk together flour, sugar, baking powder, and salt in bowl of mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. Divide batter evenly (about ½ to ¾ full) among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting. Frosting: With your mixer, cream your butter and shortening together until smooth. On low speed slowly add in your powdered sugar, when incorporated, add your heavy cream and vanilla and turn speed up to medium and beat until smooth and fluffy. This takes a couple of minutes. Turn back to low speed and add in your crushed Fruity Pebbles cereal and mix until incorporated. Use a cookie scoop or ice cream scoop and scoop onto completely cooled cupcakes. You can also pipe on the frosting, but this could be hard to do because of the cereal pieces in the frosting. Top with some extra whole Fruity Pebbles pieces, if desired. *If not using frosting immediately store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.

Gooey Chocolate Peanut Butter Bars

Gooey Chocolate Peanut Butter Bars 1/2 cup unsalted butter 1 1/2 cups graham cracker crumbs 2 Tablespoons granulated sugar 1 1/2 cups Nestlé Toll House DelightFulls Peanut Butter Filled Morsels* 1 (14 ounce) can sweetened condensed milk *(if you don't have these on hand, use 2 cups regular milk or semi-sweet chocolate chips and 1 cup peanut butter chips. The DelightFulls are larger than regular morsels.) Preheat oven to 350 degrees F. Melt butter over low heat. Remove from heat. Mix graham cracker crumbs into melted butter. Pour butter and graham cracker crumbs mixture into a greased 13 x 9 inch pan (grease sides, as well). Pour sweetened condensed milk over butter/crumbs mixture. Sprinkle peanut butter filled chocolate chips over top and press down slightly into the mixture. Bake 25 minutes. Let cool completely before cutting them.

Tropical Orange Pineapple Banana Bread

Tropical Orange Pineapple Banana Bread 4 cups all-purpose Flour 3 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 2 sticks Salted Butter, softened 2 cups Granulated Sugar 4 Large Eggs 2 tsp Vanilla Extract 4 Large Over Ripened Bananas, mashed 4 Tbsp Orange Juice 2 Tbsp Orange Zest, about 3 oranges 15 oz can Crushed Pineapple, with juice Preheat oven to 350 degrees and reduce to 325 degrees when baking bread. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light colored and fluffy. Add eggs one at a time then mix in vanilla, bananas, orange juice, orange zest, and pineapple. Sift together the dry ingredients and fold the dry mixture into the wet mixture. Grease and flour 2 bread loaf pans or 1 bundt pan. Bake for 1 hour and 15 minutes or until knife inserted comes out clean. Cool in pan for 15 minutes and transfer to a wire rack to cool completely before cutting into.

Cinnamon Sugar Fried Dough

Cinnamon Sugar Fried Dough 1 lb. ready-made pizza dough 3 cups oil, canola, peanut or vegetable White sugar Cinnamon Note: Peanut oil is my favorite deep-frying oil; it has a higher smoke point, and neutral flavor. Fill a deep pan with 4 inches of oil and heat to 375 F (or use a deep fryer if you have one and use it according to directions!). Divide the pizza dough into even pieces, depending on the size you want each piece to be. Lightly flour a clean kitchen surface and press each piece of pizza dough into a flat, round shape. Drop the discs of dough into the hot oil. Allow it to rise to the surface and turn it occasionally until both sides are golden brown. Mine took about one minute to float. Remove the pizza dough from the oil and drain on paper towels. Put cinnamon and sugar in a gallon size ziplock bag (I like to use a 3:1 ratio - 3 parts sugar, 1 part cinnamon) and put fried dough in the bag along with the cinnamon/sugar. Seal bag and shake until fried dough is completely coated. You can also just use powdered sugar instead of the cinnamon/sugar mixture.

Sugar Cookie Popcorn

Sugar Cookie Popcorn 1/2 cup popcorn kernels, popped 3 TBSP unsalted butter, melted 1 teaspoon vanilla extract sea salt 1 bag Sugar Cookie Candy Melts sprinkles Spread out the popped popcorn onto a baking sheet. Remove any unpopped kernels. Stir vanilla extract into the melted butter. Drizzle this mixture over the popcorn and toss to coat all. Sprinkle with a few pinches of sea salt and toss again. Melt the candy melts on 50% power in the microwave. Melt for 1 minute, stir, then melt in 30-second intervals, stirring after each interval, until completely melted. Pour over the popcorn and toss gently. Add the sprinkles over the top. Toss lightly. Let sit for an hour or until completely set. Break apart with hands.

Golden Grahams S’mores Bars

Golden Grahams S’mores Bars 8 cups Golden Grahams cereal 5 cups miniature marshmallows 1 1/2 cups Hershey chocolate bars, chopped (about two 4.4-oz size bars) 1/4 cup light corn syrup 5 tablespoons butter 1 teaspoon vanilla 1 1/2 cups miniature marshmallows Butter a 9×13-inch baking dish and line with parchment paper then set aside. Place the cereal in a large mixing bowl then also set this aside. In a large bowl, combine the 5 cups of marshmallows, 1½ cups of chopped chocolate, light corn syrup and butter. Microwave in 30-second increments, stirring after each, until the mixture is completely melted and smooth. Stir in vanilla. Pour the melted mixture over the cereal and, using a buttered spatula or wooden spoon (otherwise it will all stick), gently stir until all of the cereal is coated. Stir in the additional cup and a half of marshmallows. Turn the mixture out into the prepared baking pan. Butter your hands or spray them with non-stick cooking spray, and press the mixture evenly into the pan, pushing it down into a flat, even layer. Let set at room temperature for at least 1 hour, or you can stick them into the refrigerator to firm up if you’re in a hurry. Store in an airtight container at room temperature for up to 2 days.

Honey Banana Crumble Bread

Honey Banana Crumble Bread 1 1/2 cups flour 1 cup sugar 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 3 medium ripe bananas, mashed 2 large eggs 1/2 cup vegetable oil 1/4 cup honey 1/4 cup water For crumble topping: 2 1/2 tablespoons brown sugar, packed 2 tablespoons granulated sugar 1 teaspoon cinnamon Preheat oven to 350°F. Spray metal loaf pan with non-stick cooking spray. Whisk 1½ cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt together in a bowl. Whisk together smashed bananas, eggs, oil, honey and water in a separate bowl until smooth. Add dry ingredients to wet ingredients and stir together until blended. Pour batter in pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and the brown sugar together; sprinkle over batter. Bake for about 1 hour or until knife inserted into the middle comes out clean. Cool bread in pan for about a half hour then proceed to transfer bread to wire rack to cool completely. Do so carefully so as not to mess up the crumble topping.

Pecan Pie Bark

Pecan Pie Bark 2 sticks butter 1 cup white sugar 1 & 1/4 cups pecan halves About 2 pkgs (approx. 12 sheets) honey graham crackers Preheat your oven to 325 degrees F. Lay your graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set aside. In a large saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes. Allow graham cracker bark to cool completely before breaking into pieces and storing in an airtight container.

Candy Corn Pretzel Bites

Candy Corn Pretzel Bites Waffle Pretzels Pumpkin Spice Hershey Kisses Candy Corn Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Place pretzels on cookie sheet. Unwrap Hershey's Kisses. Place Hershey's Kisses on top of pretzels. Bake for 4-5 minutes, just until Hershey's kisses start to get shiny. Take out of oven and place candy corn on top of the Hershey's kisses while they are still very warm, gently pushing them down into the Hershey's kiss Cool completely and then transfer to serving platter or wrap up in cute packages to give away (make sure they are completely cooled or the Hershey's kisses will make a mess when you stack them on top of each other

Homemade Crunch Wrap Supreme

Homemade Crunch Wrap Supreme 12 "burrito size" flour tortillas 6 corn tortillas 1 lb ground beef 1 pkg taco seasoning of your choice 1 jar of taco cheese (found in the same aisle as the mexican foods/or chips) 1 container of sour cream 3-4 tomatoes (depending on size) 1 bag/head of iceberg lettuce Preheat oven to 400 degrees F. Use one corn tortilla to cut a circle of the same size out of 6 of the flour tortillas. Put the 6 cut out flour tortillas aside. (Reserve outside of the 6 flour tortillas for making homemade tortilla chips if desired.) Place 6 corn tortillas on a baking sheet (spread out) and bake until crispy (mine took about 7 minutes - I would recommend starting with 5 minutes and then checking every 2-3 minutes until they are done to your liking). Put oven to "warm". Cook the ground with the taco seasoning as directed on packet and set aside. Chop tomatoes and lettuce. Have a medium size skillet ready on the stove and have a counter surface with all of your ingredients ready to assemble. Microwave a full size flour tortilla for about 10 seconds (or until warm) and lay onto counter surface. Place some (I started with 3-4 TBSP and adjusted from there) ground beef in the center of the tortilla and top with some of the cheese (I did about 2-3 TBSP). Lay a corn tortilla on top and press down slightly. Top corn tortilla with some sour cream (I did about 1-2 TBSP) and some chopped lettuce and tomato. Top entire thing with one of the cut out flour tortillas that are the same size as the corn tortilla. Fold each side of the larger tortilla up until all the filling is covered, pressing down to get a somewhat seal. Spray the cooking pan lightly with cooking spray and place the crunch wrap into it, seam side down. Cook on low-medium, pushing down lightly with a spatula, for 2-3 minutes on each side. Place on serving pan in oven to keep warm until ready to eat. Continue with other ingredients until you have made all the crunch wraps. It may seem like lengthy instructions but once you get into a swing of it, these are really easy to assemble. Although this filling combination is a replica of the one you would get at Taco Bell, feel free to tweak fillings as you wish and adjust as you go.