THE BEST MEXICAN BEEF CASSEROLE EVER

THE BEST MEXICAN BEEF CASSEROLE EVER 1 lb extra lean ground beef 1 medium onion chopped 1 can kernel corn drained 1 can black beans rinsed and drained 1 pkg taco seasonings mix 8 to 12 corn tortillas 3/4 cup nonfat sour cream 2 cans rotel tomatoes with green chiles drained 1/3 cup Mexican blend or taco cheese shredded Sliced jalapeno peppers Brown ground beef and onions together for about 10 to 12 minutes, drain. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes. Spray baking dish 2 quart 8x12 inches. Place half of tortillas in bottom. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

Marshmallow Peanut Butter Dip

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

Crescent Lasagna

Crescent Lasagna 1 lb lean ground beef 3/4 cup chopped onions 1 can (5.5 oz) tomato paste 1 Tb dried parsley flakes 1/2 tsp each dried basil and oregano leaves 1 clove garlic, minced dash pepper 1/4 cup grated Parmesan cheese 1 cup cottage cheese 1 egg 2 cans Crescents 1 cup shredded mozzarella cheese 1 Tb milk 1 Tb sesame seeds Heat oven to 375°F (190°C). In large skillet, cook beef and onions until thoroughly cooked; drain. Stir in tomato paste, parsley, basil, oregano, garlic, and pepper. Cook 5 minutes or until heated through. Combine Parmesan cheese, cottage cheese and egg. Separate both cans of dough into 4 long rectangles. Place dough rectangles side by side on ungreased large baking sheet; seal perforations. Press to form 15x13-inch (38x33 cm) rectangle. Spoon half the meat filling in a 6-inch (15 cm) wide strip lengthwise down center of dough to within 1-inch (2.5 cm) of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Sprinkle mozzarella cheese over top of meat filling. Fold short sides of dough 1-inch (2.5 cm) over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4-inch (6 mm); firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seeds. Bake 23 to 27 minutes or until deep golden brown. Tip: Try substituting creamy ricotta cheese for cottage cheese in this scrumptious take on an old time classic.

NANA'S BISCUITS

NANA'S BISCUITS 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon white sugar 1/3 cup shortening 1 cup milk Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

NO BAKE COCONUT PECAN PRALINE COOKIES

NO BAKE COCONUT PECAN PRALINE COOKIES 2 1/2 c. granulated sugar 1/2 c. evaporated milk 1/2 c. corn syrup 1 stick (1/2 c.) salted butter 1 tsp. vanilla extract 2 1/2 c. chopped pecans 2 c. sweetened shredded coconut In a med. sized bowl, combine coconut & pecans; set aside. In a heavy saucepan over med.- high heat, stir sugar, evaporated milk, corn syrup & butter. Cook & stir until mixture comes to a full rolling boil -- let boil & stir for 3 mins. Remove pan from heat & stir in vanilla & coconut & pecan mixture. Stir off the heat for about 4 mins., until mixture starts to cool & thicken. Drop by lg. spoonfuls on wax paper. Let harden completely -- about an hr.- an 1 1/2 -- before serving.

Ambrosia pie

Ambrosia pie 2 Graham Cracker pie crusts 1 15 oz can of Crushed pineapple (drained well) 1 9 oz tub of Cool Whip THAWED... 1 can Sweetened Condensed Milk 1/4 cup Lemon Juice 1/2 tsp vanilla extract I add Maraschino cherries, Coconut, walnuts and Mandarin oranges. The amount of each depends on your taste. I like a lot of Cherries an walnuts in mine Mix everything EXCEPT the Cool whip together in a large bowl, mix well then add the Cool whip last. Divide the mixture between the 2 crusts, chill for at least about 2 hours or overnight.

PUMPKIN PIE CRUNCH CAKE

PUMPKIN PIE CRUNCH CAKE 1 can fresh pumpkin puree (15 oz.) 1 can evaporated milk (12 oz) 1 teaspoon cinnamon 1/2 c. white sugar 1/2 c. brown sugar 3 eggs, beaten 1 box Duncan Hines Golden vanilla cake mix 1 c. chopped pecans or walnuts, toasted at 350 F with 1 tbsp butter 1 cup unsalted butter, cut into pieces and melted Mix the first pumpkin puree, evaporated milk, cinnamon, sugars, and eggs then pour into prepared 9 x 13 inch dish or cake pan. Dump 1 DRY Duncan Hines yellow cake mix evenly on top of pumpkin mixture. Sprinkle with toasted pecans/walnuts. Drizzle 1 cup butter on top. Bake at 350 degrees for approx 60-70 minutes until golden. At about 40 minutes into baking put aluminum foil over cake to prevent it from getting too brown and crusty. The baking times varied from 60 minutes to 70 minutes. Watch carefully to make sure it does not burn, it could burn really fast.

TRICK OR TREAT SNACK MIX

TRICK OR TREAT SNACK MIX 1 pound yogurt covered raisins 1 pound salted cashews 1 (14 ounce) package chocolate covered peanuts 1 pound white chocolate covered pretzels, broken into pieces 1 pound candy corn 1 pound semisweet chocolate chips 2 pounds candy-coated chocolate pieces In a large bowl, combine the yogurt covered raisins, cashews, chocolate covered peanuts, pretzels, candy corn, chocolate chips and chocolate candies. Mix to distribute evenly and store in an airtight container.

EASY CROCK POT STEW

EASY CROCK POT STEW 3 16 oz bags of frozen stew vegetables 1 1/2 lbs cubed stew meat 1 14.5 oz can diced tomatoes, un-drained 1 10.5 oz can beef broth 1 cup water 1 cup flour Dump frozen veggies in the bottom of the crock pot In a separate bowl, coat the beef cubes with flour. (you can add a little salt if desired). Add to crock pot. Pour can of diced tomatoes, beef broth and 1 cup water into crock pot and mix up. Cook on low for 7-8 hours.

Pumpkin Better Than Sex Cake

Pumpkin Better Than Sex Cake 1 box spiced or yellow cake mix* 1 – 15 oz. can pumpkin puree (NOT pumpkin pie mix) 1 – 14 oz. can sweetened condensed milk 1 – 16 oz. tub cool whip, thawed 1 - 8 oz. pkg cream cheese 1 cup powdered sugar 1/2 bag Heath Bits or 3 crushed Heath bars or toffee bits* Caramel Sundae Sauce/Topping Preheat your oven to the temperature recommend by the cake mix (usually 350º). Mix together the pumpkin puree and dry cake mix. DO NOT add anything else. It will be very thick. Spread the mixture into the bottom of a greased 9 x 13 inch pan and bake according to cake mix directions (350º for approx 23-28 mins) or till toothpick comes out clean). Remove cake from oven and let cool for about 10 minutes after baking. Use the end of a wooden spoon to poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake. Smear it all over to make sure it gets into each of the holes. Refrigerate overnight for best results (this allows the the milk to set in. I promise you will love it if you refrigerate it overnight). If you do not allow it to refrigerate overnight, it will not come out the same. Just prior to serving, combine cool whip, cream cheese and powdered sugar until smooth. Remove cake from refrigerator and spread cool whip mixture over top of cake. Sprinkle on the heath bits, and generously drizzle caramel over top. Cover and store any leftovers in the fridge. Notes: *Do NOT mix the other ingredients listed on the back of the cake mix. You are mixing together, ONLY the DRY cake mix and the pumpkin puree. A yellow cake mix works fine for his recipe, however it works great with a spice cake mix as well. Variations: 1) You can actually use pretty much any kind of candy bits, however the heath/toffee bits mixed in this are to die for smile emoticon 2) You can also combine 3/4 bottle/jar of the caramel sauce with your sweetened condensed milk. 3) You can also substitute plain cool whip for the whipped cream/cream cheese/powdered sugar mixture.

Campfire Potatoes

Campfire Potatoes I like these so much,I make them in the oven 5 medium potatoes, peeled and thinly sliced 1 medium onion, sliced 6 tablespoons butter or 6 tablespoons margarine 1/2 cup shredded cheddar cheese 2 tablespoons minced fresh parsley 1 tablespoon Worcestershire sauce salt and pepper 1/3 cup chicken broth Place the potatoes and onion on a large piece of heavy-duty foil (about 20"x20"); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt, and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the foil tightly. Grill, covered, over medium heat for 35-40 minutes or until the potatoes are tender.

Crockpot Chicken Jalapeno Popper Soup

Crockpot Chicken Jalapeno Popper Soup 1 bag stir fry veggies 1 bag of great northern beans - 16 ounces 1 can rotel (tomatoes and green chilies) 1 can diced tomatoes with onion celery and bell pepper 1 Jalepeno pepper 1 Tbsp. fresh minced garlic 2 Tsp. chili powder 1 Tsp. cumin 1 Tsp. oregano crushed red pepper to taste 32 ounce box of all natural chicken broth 1 package of 8 ounce cream cheese 1 package of 5 ounce turkey bacon 1 whole bell pepper some extra frozen peas (about 1 cans worth) chicken amount to taste Put all of the ingredients in the crock pot and let cook for 6-8 hours on high heat or until all ingredients are thoroughly cooked.

Asian Lemon Chicken

Asian Lemon Chicken 1 1/2 pounds of boneless chicken breast, cut into tenders 1 cup all purpose flour or gluten free 1/2 cup vegetable oil salt and pepper to taste 1 egg 1 cup milk 1 tsp. vinegar Lemon sauce: 1/4 cup honey 1/2 cup brown sugar 1/3 cup soy sauce 1 pinch of chili pepper flakes (optional, adds a slight kick) 3/4 cup crushed pineapple in juice or just ¼ cup pineapple juice 1 cup lemon juice (fresh is best, but bottled is fine too) 1 tsp. garlic powder 2 Tb apple cider vinegar zest of one lemon 1 tbsp. toasted sesame seeds 1/4 cup sliced green onions In a small sauce pan over medium heat mix together all sauce ingredients, and stir until sugar is melted. Strain into a bowl, so you remove the pieces of pineapple, and are left with a lovely lemon sauce. If you want to skip a step, just use pineapple juice. Then set aside. Next, prepare chicken by cutting chicken into tenders and then pat them dry. Then mix together salt and pepper with the flour, and dredge your tenders. Mix together milk, egg, and vinegar, and take dredged chicken, and dip into the egg, milk, vinegar mixture, and then dredge in flour again In a medium size saute pan, heat oil until it sizzles when you flick water into it, but not so hot that steam is coming off. Fry your chicken tenders on each side until nice and brown. Set on paper towels to catch excess oil. Then toss with lemon sauce. Garnish with toasted sesame seeds and fresh green onion. Serve hot. NOTE: This is a very thin sauce, which sticks well to the breaded chicken. However, if you prefer a thicker sauce, add 1 Tbsp. of cornstarch and whisk it in while over heat. Then let thicken 3-5 minutes before tossing with chicken.

Sausage & Cheese Bread

Sausage & Cheese Bread non- stick spray 1 pound of pork sausage 1 small onion, chopped 3 garlic cloves, minced 1 cup shredded cheddar cheese 2 cups Bisquick 1 tsp. pepper 1 tsp. salt 1 egg 2/3 cup fat free milk 1/4 cup mayonnaise Preheat oven to 350 degrees F. Spray a loaf pan with nonstick spray, set aside. In a medium skillet, cook sausage & onions over medium heat, breaking it up as it cooks. Once sausage is browned, add in garlic and cook for an additional 3 minutes. Place on a plate with a paper towel to drain & cool for a few minutes. In a large bowl whisk together cheese, Bisquick, pepper & salt until there are no lumps. In a small bowl whisk together egg, milk & mayonnaise. Add egg mixture into Bisquick mixture and stir until just combined. Add in sausage and stir until well distributed, but making sure to not over mix. Pour into prepared pan. Bake for 45-50 minutes or until bread is browned nicely browned. Let cool in pan for 30 minutes before turning out onto serving platter. Serve & enjoy.

Shrimp and Avocado Salad

Shrimp and Avocado Salad Cilantro Dressing/Marinade: 3 Tb fresh lime juice 2 Tb extra virgin olive oil 1/2 cup fresh cilantro, chopped 1/8 tsp. fresh cracked pepper, to taste pinch salt Combine all ingredients in a bowl and mix. Salad: 1 pound of cooked shrimp, deveined and tail removed 2 ripe avocados 4 cups lettuce or baby greens Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat. Cover and refrigerate for at least 1 hour or longer. Wash and dry lettuce. Divide among plates. Cut avocado into bite-size wedges. Sprinkle over lettuce. Top with marinated shrimp and leftover dressing.

Club Pasta Salad

Club Pasta Salad 2 cups uncooked shell pasta 1 (1 ounce) packet hidden valley ranch dressing mix 1/4 cup bacon bits 1/2 teaspoon onion powder 1/2 cup mayonnaise 1 1/2 cups cut-up cooked turkey or chicken 1/2 cup cherry tomatoes, cut into fourths 1/2 cup julienne strips cheddar cheese 4 cups bite-size pieces lettuce Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of pasta. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water. Shake to drain well. Combine Hidden Valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients, except lettuce. Serve on lettuce. Refrigerate leftovers .

PAN GOO

PAN GOO BEST Tip ever!! I kid you not, this stuff is awesome! Never have cakes stick again! This is a good tip to SHARE to your timeline, so that you will have it when you start baking for the Holidays. Cake Pan Goo 1/4 Cup Vegetable Oil 1/4 Cup Crisco 1/4 Cup All Purpose Flour Mix ingredients. Put into jar with tight fitting lid. Mixture will keep for a year or more in the cupboard. To use: With pastry brush or paper towel, coat cake pans with Cake Pan Goo before pouring batter into pan. Cake flips out of pan perfectly every time.

Slow-Cooker Beef Short Ribs

Slow-Cooker Beef Short Ribs 1⁄3 cup flour 1 teaspoon salt 1⁄4 teaspoon pepper 2 1⁄2 pounds boneless beef short ribs 1⁄4 cup butter 1 cup chopped onion 1 cup beef broth 3⁄4 cup red wine vinegar 3⁄4 cup brown sugar 1⁄4 cup chili sauce 2 tablespoons catsup 2 tablespoons Worcestershire sauce 2 tablespoons minced garlic 1 teaspoon chili powder Put flour, salt and pepper in a bag. Add ribs and shake to coat. Brown ribs in butter in a large skillet. Put in slow cooker. In same skillet, combine remaining ingredients. Bring to a boil, stirring. Pour over ribs. Cover and cook on low for 9 hours.

Marshmallow Caramel Popcorn

Marshmallow Caramel Popcorn 1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted. Pour over popcorn and stir

WHITE CHRISTMAS FUDGE

WHITE CHRISTMAS FUDGE 3 cups sugar 1 1/2 sticks butter or margarine 1 (5 1/2 ounce) can evaporated milk 1 (7 ounce) jar marshmallow creme 1 1/2 tsp vanilla 1/2 pound Brazil nuts, coarsely chopped 1/2 pound pecans, coarsely chopped 1/2 pound walnuts, coarsely chopped 1/4 pound candied red cherries, halved 1/4 pound candied green cherries, halved Butter a 9-by-13-by-2 inch pan. Combine first 3 ingredients in large saucepan, stir over medium heat until smooth and melted. Bring to boil and cook for 5 minutes, stirring constantly until candy thermometer registers 238 degrees (soft-ball stage). Remove from heat and quickly stir in marshmallow creme. Add all remaining ingredients. Stir well; mixture will be stiff. Press into prepared pan. When cool, cut into small squares.

HOMEMADE PECAN SANDIES

HOMEMADE PECAN SANDIES 2 sticks butter, unsalted (1/2 lb., softened) 1 cup vegetable oil 1 cup sugar, granulated 1 cup confectioner's sugar (sifted) 2 eggs (large) 1 teaspoon vanilla extract 4 cups flour, all purpose 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt 2 cups pecans (chopped) 1/2 cup sugar, granulated (for decoration) Preheat oven to 325 degrees F. In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

SPOOKTACULAR Popcorn

SPOOKTACULAR Popcorn!!!! 2 bags microwave popcorn, popped 1 each 11 oz. bag candy corn 1 16.4 oz package Vanilla bark Halloween sprinkles wax paper Place the popped popcorn and candy corn in a very large bowl , giving you plenty of room to stir the Ingredients. Melt the bark in the microwave in 30 second increments, stirring after each time, until melted. Drizzle over the popcorn and candy corn and stir to coat each piece of popcorn. Pour the mixture over wax paper and spread into an even layer. Sprinkle with Halloween sprinkles and allow to cool for at least 30 minutes. Break into pieces. Serves 6-8.

Railroad Dinner Deluxe

Railroad Dinner Deluxe Layer the following in the order presented in a deep oven proof casserole dish (with a lid) 1 lb lean ground beef, uncooked 1 to 1 1/2 cups leftover brisket or roast 1 onion, chopped 2 celery stalks, chopped 3 slices of uncooked bacon, chopped 1 large can of baked beans 1 cup small carrots 4 potatoes sliced and layered on top salt and pepper 1 can diced tomatoes (or Rotel) 1/2 cup shredded sharp cheddar Bake at 375 for 1 1/2 to 2 hours (until potatoes are fork tender)

Chicken biscuit casserole

Chicken biscuit casserole 1 can (10 3/4 ounces) Cream of Chicken Soup 1/4 cup milk 3/4 cup shredded Cheddar cheese 1/4 teaspoon ground black pepper Chopped onions (if you like ) Green peas Boiled potatoes Boiled chicken shredded or chunked 1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits) Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken. Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits. Bake for 15 minutes or until the biscuits are golden brown.

Jalapeno Cream Cheese Crescent Rolls

Jalapeno Cream Cheese Crescent Rolls 1 (8oz.) block of cream cheese, softened 1/4 cup minced jalapenos (or 1/2 can, drained, if that’s easier for ya) 1 tube of regular crescent rolls Preheat oven to 375 degrees Fahrenheit and grease a cookie sheet. In a small bowl, combine cream cheese and jalapenos – mix well and set aside. Open your crescent rolls (do not separate them) and lay them on the counter. (After you’ve sanitized it of course.) Separate long ways on the perforation, so you have two long sheets of crescent rolls with 4 rolls each in them. Pinch the remaining perforations together on each of the two sheets (use a rolling pin if necessary) to make two continuous crescent roll sheets. Divide the cream cheese mixture and spread evenly over both crescent sheets. Roll them up hot dog style (or from the short end), to make a long cream cheese/crescent roll – do this for both crescents Cut each cream cheese/crescent roll into 12-16 pieces, depending on how big you want your resulting poppers to be. Place each one, standing up, on your cookie sheet and bake in the oven for 11-13 minutes.

Crock Pot Taco Soup

Crock Pot Taco Soup 12 oz. dried pinto beans (do not soak) 64 oz. chicken broth (I used 2, 32 oz. cartons) 1 large onion, chopped 1 lb. ground beef 2 pkgs. taco seasoning 1 C. water 10 oz. can diced tomatoes with green chilies (juice also) 1 C. frozen whole kernel corn Toppings: Shredded Colby jack cheese, chopped green onions or whatever you may like on yours. In a 6 quart crock pot add the dried beans, chicken broth and chopped onion. In a skillet, brown the ground beef, breaking it up as you cook it. Drain the grease and add the taco seasoning and 1 C. water, stir to combine. Remove from heat and add to the crock pot. Add the canned tomatoes with juice. Stir to combine well and cook on high for 5 hours or low for 7 hours. Add the corn during the last hour of cooking. Serve with shredded cheese, green onions and Fritos or Tortilla chips.

MEXICAN PICADILLO

MEXICAN PICADILLO 1 lb lean ground beef 2 medium russet potatoes, peeled and diced into 1/2 inch cubes 1/2 cup yellow onion, diced fine (1/4 inch or less) 1/4 cup red bell pepper, diced fine (1/4 inch or less) 1 tablespoon fresh garlic, minced fine 2 tablespoon canola oil 1 teaspoon salt 1/4 teaspoon fresh ground coarse ground black pepper 1 teaspoon fresh ground comino (cumin) 1 cup beef stock 1/2 cup cilantro 2 large tomatoes, cored, peeled, and cut into 1/2inch pieces Heat a large skillet and, when hot, add the canola oil. Add the ground beef, crumbling as you put it in the skillet. When lightly browned, add the onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes, and then the cilantro. Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas. Tip: If you would like to spice it up, add a chopped jalapeno. Picadillo

Upside Down Baked Potatoes

Upside Down Baked Potatoes 3 tablespoons melted butter 3 tablespoons grated Parmesan cheese 2 medium potatoes Preheat oven to 400 degrees. Pour melted margarine in 8x11 baking dish. Sprinkle Parmesan cheese over melted butter. Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture. Bake for 30-35 mins or till tender

Mexican Bunuelos

Mexican Bunuelos 4 cups flour 1 tsp.baking powder 1 tsp.salt 1/2 cup sugar 2 eggs 1 cup milk 4 Tb (1/2 stick) unsalted butter oil for frying cinnamon-sugar mix In large bowl, mix flour, baking powder, salt and sugar. In smaller bowl, beat eggs and milk. Add this gradually, beating, to flour mixture. Add a half a stick melted butter, beat. Place dough on floured surface and knead til silky and elastic. Roll into balls or ropes, and flatten with the palm of your hand. Fry in hot oil, (370º), til golden. Drain on paper towels. Roll and toss in cinnamon/sugar mix.

Lasagna Style Spaghetti Squash

Lasagna Style Spaghetti Squash 1 spaghetti squash 1 lb lean ground beef, turkey or chicken 2 cups of your favorite pasta sauce 2 tablespoons fresh basil 1/2 cup ricotta cheese 1/2 cup shredded mozzarella cheese (plus extra for topping) Olive oil or coconut oil salt & pepper Roasting the squash Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds and gunk. (save the seeds and roast them!) Brush with oil, season with salt and pepper, and place in baking dish (9×13 works well) with a little water in the bottom of the dish — as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork. It will look like very tiny spaghetti noodles… hence the name, cool huh? While squash is roasting, brown Italian sausage in large skillet over medium heat. Remove sausage from the pan drain and set aside. Add sauce to the pan and simmer. Add the sausage back into the sauce. In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside. When squash is tender, remove from oven and using a fork, scoop, fluff, flake, scrape, whatever you’d like to call it, to get the inside of the squash to look like spaghetti noodles. You don’t have to get at ALL of the squash, you can scoop more later when you get to the bottom after it’s been filled and you’re enjoying it for dinner. Now FILL THEM! Start with a scoop of the red sauce, followed by a layer of the cheese mixture, (you can add extra mozzarella on each layer too!) and repeat the layers until you’ve over filled your squash, ending with a layer of red sauce and then topping them with mozzarella. Totally over fill these suckers. Turn the oven to broil and put them back in to brown up the cheesy top.

Banana Pie Recipe

Banana Pie Recipe 1 (8 oz.) pkg. Cool Whip 1 (14 oz.) can condensed milk 1 small box instant banana or vanilla pudding mix 2 c. milk 1 box vanilla wafers 6 large bananas Layer bananas and vanilla wafers in large dish. Combine pudding mix and 2 cups milk. Mix well. Mix pudding, Cool Whip and condensed milk. Stir until blended. Pour over bananas and vanilla wafers. Chill.

AMISH LAZY CHICKEN CASSEROLE

AMISH LAZY CHICKEN CASSEROLE 8 oz. broad egg noodles, homemade or store bought 1/2 cup butter 8 oz. fresh mushrooms, sliced 1/3 cup flour 2 cups chicken broth 1 cup milk salt and pepper, to taste 1/3 cup freshly grated Parmesan cheese 2 cups cooked chicken, cut in cubes generous pinch of rubbed sage Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened. Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.

Blueberry Streusel Muffins

Blueberry Streusel Muffins 1 3/4 C. flour 1/2 C. sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 1 egg, beaten 3/4 C. milk 1/3 C. cooking oil 1 tsp. vanilla 1 C. fresh, frozen, or canned blueberries Streusel (below) Sift dry ingredients and place in medium mixing bowl. Mix egg, milk, and oil. Add to dry ingredients, stirring only until dry ingredients are moistened. Gently fold in blueberries. Spoon batter into greased or paper-lined muffin tins, filling 2/3 full. Sprinkle tops with streusel mixture. Bake at 375 degrees for 25 to 30 minutes, or until golden brown. Remove from pan immediately. STREUSEL: 1/3 C. sugar 1/4 C. flour 1/4 tsp. cinnamon 3 T. butter or margarine Combine sugar, flour, cinnamon; cut in butter with a pastry blender or fork until mixture resembles crumbs.

Pork Chops One Pan Supper

Pork Chops One Pan Supper 2 (6 ounce) boneless pork chops 1 large onion, sliced 1 (14 1/2 ounce) can stewed tomatoes, I like Italian flavored 2 medium potatoes, peeled and quartered... 1/2 cup broccoli spear 1/2 cup cauliflower, spears salt and pepper vegetable oil cooking spray Spray a medium size frypan with veggies cooking spray; heat to medium high. Add pork chops and sear on all side, about 5 minutes. Add onion slices and cook 'til transparent and just turning brown, about 5 minutes. Add stewed tomatoes; bring to a simmer, cover and simmer for 30 minutes. Add potatoes around the outside of the pan; simmer 15 minutes, add broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or 'til the potatoes are cooked through. Serve hot.

Dorito Chicken and Cheese Casserole

Dorito Chicken and Cheese Casserole 3 cups cooked chicken, chopped (can use a rotisserie chicken) 1 cup sour cream 1 can cream of chicken soup 1 can of corn, drained 1/4 cup minced onion 2 cups cheddar cheese, shredded 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1 medium sized bag of nacho cheese Doritos, crushed Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bowl. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes Bowl 1 Ingredients: 2/3 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons pumpkin pie spice Bowl 2 Ingredients: 1 (15 ounce) can pumpkin puree 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup evaporated milk Preheat the oven to 350°F Line a 12-cup muffin tin with liners. In a medium bowl, whisk together all of the ingredients for bowl 1. In a large bowl, whisk together the ingredients for bowl 2. Combine the dry ingredients into bowl 2 and whisk until no streaks of flour remain and the batter is smooth. Fill each muffin cup with approximately 1/3 cup of batter. Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they cool). Chill cupcakes before serving. Top with cool whip and sprinkle with some pumpkin pie spice if desired!

Cappuccino Cookies

Cappuccino Cookies 6 tablespoons instant cappuccino coffee, such as Folgers French Vanilla 1 tablespoon hot water 1 cup unsalted butter, softened 1 egg yolk, lightly beaten 2 cups All-Purpose Flour 1 pinch salt 6 ounces vanilla chocolate disk, softened, such as Wilton’s 1 tablespoon unsweetened cocoa, for dusting In small bowl, mix instant cappuccino with water to form a paste. In mixer, blend butter until whipped. Add sugar and beat together until light and fluffy. Mix in egg yolk and cappuccino paste. Sift together flour and salt into the butter/sugar/cappuccino mixture. Stir on low speed until mixed. Shape mixed dough into 2 balls and wrap in plastic wrap. Chill at least 30 minutes, or overnight. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Unwrap cookie dough. Roll out to approximately 1/4-inch thick. Cut with cookie cutter. (Ray used 2 1/2 inch circles with ridges). Place on baking sheets. Bake 10-12 minutes or until just evenly browned. Let cool for 10 minutes. Place chocolate disk into small microwave-safe bowl. Heat at 50 percent power in 30 second intervals and stir until melted and smooth. Spread the chocolate evenly over the cookies, about 3-4 at a time, dusting each lightly with cocoa. Cool until set. Makes approximately 30 cookies.

Lemon Cake

Lemon Cake 1 cup boiling water 1 small box lemon Jello 1 box Duncan Hines Lemon Supreme Cake Mix 3/4 cup oil 4 eggs 1 tsp. lemon extract 1 3/4 to 2 cups powdered sugar 2 tsp. lemon juice Grease and flour and 9 x 13 pan. Dissolve Jello in boiling water and put in refrigerator to cool. Combine cake mix and oil. Add eggs one at a time mixing well after each. Add cool Jello and lemon extract. Mix well. Bake at 350 for 35 to 40 minutes. Before baking time is finished, prepare glaze by mixing powdered sugar with lemon juice. Add water to glaze a few drops at a time until glaze is thin. Adjust tartness or sweetness of glaze by adding more powdered sugar or lemon juice. Thin glaze with water until it runs fast off spoon. When cake comes out of oven, poke many holes with a fork. Pour glaze on hot cake and spread evenly. May add a tiny bit of lemon zest for decoration

Banana Split Fluff Salad

Banana Split Fluff Salad 1 - 3.4 ounce box instant banana pudding 1 - 20 ounce can crushed pineapple (do not drain) 1 - 8 ounce container Cool Whip 1 cup mini marshmallows 1/2 cup finely chopped walnuts + 2 Tablespoons for garnish 1/2 cup mini chocolate chips 2 ripe bananas, sliced 1 - 10 ounce jar maraschino cherries, halved Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries. Refrigerate at least 1 hour to chill. Makes about 8 cups salad.

Wild About Pumpkin Orange Muffins

Wild About Pumpkin Orange Muffins ----WET STUFF (BIG BOWL---- 2 eggs 3/4 cup sugar 1/4 cup oil 1 1/2 cup apple juice; or 1 apple cider 1 cup canned pumpkin 1 grated rind of 1 orange ----DRY STUFF (SMALL BOWL---- 2 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon mace 1/8 teaspoon ground cloves 1/2 cup chopped walnuts; or 1 pecans ----GARNISH---- 12 walnuts; halved Preheat oven to 400F (200C) and and prepare muffin tin. Gently fold the dry ingredients into the wet (larger bowl) until just mixed. Spoon into prepared pan and decorate top of each muffin with a walnut or pecan half. Bake for 20 to 25 minutes. Remove from pan and cool on rack. NOTE - Sprinkle sugar on hot muffins.

SPAGHETTI SQUASH AU GRATIN

SPAGHETTI SQUASH AU GRATIN 1 medium spaghetti squash 3 tablespoons butter 1 small yellow onion, very thinly sliced 1 teaspoon red pepper flakes 1/4 teaspoon garlic salt Salt and pepper to taste 3/4 cup sour cream 1 cup shredded cheddar cheese Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color. Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.

Baked Pork Chops & Gravy

Baked Pork Chops & Gravy 1 egg, beaten 2 tablespoons water 1 1/2 pounds boneless pork chops 3/4-inch thick (about 6 chops) 2 tablespoons all-purpose flour 1 1/2 cups Herb Seasoned Stuffing crushed 1 can (10 1/2 ounces) Turkey Gravy Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet. Bake at 400°F. for 20 minutes or until the pork is cooked through.

Breakfast Apple Granola Crisp

Breakfast Apple Granola Crisp 3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks 2 tablespoons lemon juice 3 tablespoons sugar 2 tablespoons cornstarch 1 teaspoon cinnamon Salt 1 stick (8 tablespoons or 4 ounces) unsalted butter 1/4 cup honey 1/2 cup flour 2 cups oats 1/2 cup sliced almonds 1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened) Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

Diner Griddle Cakes

Diner Griddle Cakes The vanilla yogurt and buttermilk contributes to the tenderness of these pancakes as well as giving them a subtle sourdough-like flavor that goes well with butter and warm maple syrup. 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoons baking soda 2 tablespoons granulated sugar 1/4 teaspoons salt 2 large eggs 1 cup vanilla yogurt 2 cups buttermilk 1/4 cup butter, melted 2 to 4 tablespoons butter to grease griddle In a large bowl, stir together flour, baking powder, baking soda, sugar and salt; set aside. In a small bowl, beat eggs; add yogurt and mix well. Stir in buttermilk and melted butter. Pour liquid ingredients into dry ingredients all at once and whisk just until moistened. Heat griddle and 2 tablespoons butter over medium heat (300ºF / 150ºC for electric griddle). Pour 1/4 cup batter into griddle for each pancake. Cook 2 to 3 minutes until underside is golden, then flip. Cook 3 to 4 minutes more, until center springs back when gently pressed. Use additional butter, if necessary to prepare remaining batter. Makes 24 pancakes.

Honey Garlic Chicken Wings

Honey Garlic Chicken Wings Marinade 2 limes, zest of 1⁄3 cup lime juice 1⁄4 cup honey 2 garlic cloves, crushed 2 tablespoons soy sauce 1⁄4 teaspoon Tabasco sauce 3 lbs chicken wings salt Mix marinate ingredients together in a zip lock bag marinate for 3-4 hours. Line cookie sheet with foil. Bake 400 for 15 minutes. Turn and brush with marinate, cook for another 20-25 minutes.

Pork Tenderloin, the Best Ever

Pork Tenderloin, the Best Ever 2 1/2 lbs pork tenderloin 1/2 teaspoon salt 1/8 teaspoon pepper 1 -2 tablespoon flour ( to dredge Tenderloin) 1 -2 tablespoon olive oil 1 (40 g) packages Lipton Onion Soup Mix 1 (10 3/4 ounce) cans cream of mushroom soup 2 cups hot water Pre-heat oven to 375 degrees F. Trim as much of the fat off as you can. Season with Salt& Pepper. Roll tenderloin in flour and coat well. Heat olive oil in cast iron skillet. Brown the tenderloin on all sides. Mix the soups together with the hot water. Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible. Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).

Banana Pudding Cheesecake

Banana Pudding Cheesecake For the crust: 4 oz vanilla wafers 2 oz butter, melted Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed. Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter. For the batter: 2 ripe bananas 17.5 oz cream cheese 1/2 cup sugar 4 eggs 1 tsp vanilla extract 2.5 oz vanilla wafers Preheat the oven to 320ºF. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes. Add in the sugar, beating for another 3 minutes. Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract. Crumble the cookies with your hands and fold them into the batter. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven. For the topping: 1 banana 2.5 oz vanilla wafers 1 cup whipping cream 2 tbsp sugar vanilla wafers for garnish Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas. Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake. Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.

FRIED CAJUN SHRIMP

FRIED CAJUN SHRIMP 20 jumbo shrimp, peeled, deveined 1 egg, beaten 1 tablespoon hot sauce 1 tablespoon sandwich mustard 2 teaspoons creole seasoning 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder pinch of cayenne pepper cooking oil lemon For the Corn Flour Batter: 1 cup cornmeal 1 cup flour 2 teaspoons creole seasoning 1 teaspoon black pepper Pre heat oil in a large pot to 350 degrees. Rinse, peel, de vein shrimp, leave tail intact if desired. Mix egg with hot sauce and mustard. Place shrimp in a large bowl, coat with spices, egg/hot sauce mixture and set aside. To Prepare Corn Flour: Mix all ingredients together in a freezer bag, shake well Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan. I would do this in 2-3 batches. Cook shrimp for 2 minutes on each side. Drain on paper napkin. Squeeze a little lemon juice on hot shrimp if desired. Serve! Tip for crispy chicken or shrimp or anything. Gluten free flour. Makes everything crispier.

Tuna Cakes

Tuna Cakes 3 6 oz cans of Tuna in water 2 medium sized Potatoes baked and mashed (I use the microwave) 2 shallots finely chopped 3 cloves fresh Garlic mashed 1/2 bunch fresh Cilantro 2 Serrano chili's, finely chopped 1 tsp cumin Salt and pepper to taste 1 tsp lime juice 2 eggs beaten (for coating the cakes) 1 cup of plain bread crumbs (for coating) Drain the tuna, add in the rest of the ingredients with the exception of the eggs and the bread crumbs. Using your hands mix all until smooth and no lumps remain. Form into small discs. Coat with beaten eggs and then bread crumbs. Brown on low/medium heat in a large skillet with 2 tablespoons of oil on both sides.

Sweet Potato Pie

Sweet Potato Pie 1 unbaked pie crust 1 lb sweet potatoes, cooked and peeled 1/4 cup butter 2 eggs 14 oz. sweetened condensed milk 1 tsp. vanilla 1 tsp. grated orange rind 1 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. salt Preheat oven to 350 degrees F. In bowl, beat sweet potatoes and butter until smooth. Add milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into pie shell and bake 30 minutes or until golden brown cool. And top with whipped cream.

Smothered Pork Chops

Smothered Pork Chops 1 cup flour 2 Tbsp onion powder 2 Tbsp garlic powder 1 tsp red pepper 1 tsp salt 1/2 tsp black pepper 4 thin pork chops 2 Tbsp bacon fat 2 Tbsp olive oil 2 cups buttermilk Chopped fresh parsley or green onions, for garnish, optional Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet. Mix 1/2 cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving. Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Nacho Chicken Casserole

Nacho Chicken Casserole 5 cups slightly crushed tortilla chips 4 cups Tyson® Grilled & Ready® Frozen Southwestern Chicken Breast Strips, thawed and cut into bite-size pieces 2 16 ounce jars salsa 1 10 ounce package frozen whole kernel corn, thawed 1/2 cup sour cream 2 tablespoons all-purpose flour 1 cup shredded Monterey Jack cheese with jalapeno peppers or cheddar cheese Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of prepared dish. In a large bowl combine Grilled & Ready® Southwestern Chicken Strips, salsa, corn, sour cream and flour; spoon over tortilla chips in dish. Bake, uncovered, for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, 5-10 minutes more or until heated through. Serving Suggestion: Before serving, sprinkle casserole with sliced green onions and black olives. For 4 servings: Prepare as directed, except halve all ingredients and assemble in a 2-quart square baking dish.

sausage-rice casserole

sausage-rice casserole 1 pound Breakfast Sausage 1 6 ounce box Uncle Ben's long-grain and wild rice 2 small onions, chopped 1 4 ounce can mushroom pieces 1 10 3/4 ounce can condensed cream of mushroom soup 4 tablespoons butter Preheat oven to 350 degrees F. Cook rice according to package directions. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4-5 minutes. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.

Simple Seasoned Pasta

Simple Seasoned Pasta 2 cans (14 oz. each) Swanson® Seasoned Chicken Broth with Italian Herbs 3 cups uncooked corkscrew pasta HEAT broth in saucepan to a boil. Stir in pasta. SIMMER gently over medium heat 10 min. or until done.

Creamy Corn Salad

Creamy Corn Salad 1 (15 ounce) cans whole kernel corn, drained 1 medium tomatoes, seeded and diced 2 tablespoons green onions, chopped 1/3 cup mayonnaise 1/2 teaspoon dried basil (optional) salt and pepper Mix all ingredients in a small bowl. Season with the basil or try other herbs. Add salt and pepper to taste. Cover and refrigerate until ready to serve.

Pumpkin Spice Bread

Pumpkin Spice Bread 2 cups canned pumpkin 3 cups sugar 1 cup water 1 cup vegetable oil 4 eggs 3 1/3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon nutmeg 3/4 teaspoon ground cloves Heat oven to 350. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

SCRAMBLED EGG CASSEROLE

SCRAMBLED EGG CASSEROLE 1 doz. eggs, scrambled as you normally would 1 can cream of mushroom soup, undiluted 1/4 c. milk 6 to 8 oz. sharp Cheddar cheese, shredded 1 lb. bacon, sausage, or ham Cook the bacon, sausage, or ham. Combine the cooked meat with the scrambled eggs. Spread into a greased 13 x 9 inch baking dish. Mix the milk with the mushroom soup and fold mixture into the egg mixture. Top with the shredded cheese. Cover with aluminum foil. Bake at 350 degrees until hot (about 20 minutes). May be prepared the night before and baked when ready to use. Allow a little extra time for baking since it will be cold. Do not preheat oven when removing from refrigerator. Put in cold oven and turn to correct oven temperature.

Coconut Sheet Cake

Coconut Sheet Cake 2 cups flour plus 2 Tablespoon flour 2 cups sugar 1/2 cup butter 1 cup water 1/2 cup shortening 1/2 cup buttermilk 1/2 teaspoon baking soda 2 eggs 1 teaspoon vanilla 1 teaspoon coconut extract 1/4 cup shredded coconut COCONUT FROSTING 1/2 cup butter 6 Tablespoons milk 16 oz. powdered sugar 1 teaspoon coconut extract Sweetened Shredded Coconut for topping In a large mixing bowl, measure flour and sugar. Set aside. In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut. Pour into a greased 18x13 inch cookie sheet and bake at 400 degrees F for 20 minutes.

Louisiana Crawfish Casserole

Louisiana Crawfish Casserole 1 lb crawfish tail 1 (10 3/4 ounce) cans French onion soup 1 (10 3/4 ounce) cans cream of mushroom soup 1 (10 ounce) cans Rotel tomatoes & chilies 1 1/2 cups rice, cooked 1/3 cup butter, melted 1/4 cup chopped bell pepper 1/2 cup chopped green onion 1/3 cup chopped fresh parsley 1 cup chopped celery salt and pepper 1/2 cup grated monterey jack cheese 1 cup grated cheddar cheese Mix all ingredients except cheeses and pour into a large greased casserole. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake 1 (18 ounce) packages yellow cake mix 1/2 cup butter, melted 3 eggs 1 (8 ounce) packages cream cheese, softened 1 (16 ounce) boxes powdered sugar Mix cake mix, melted butter and one egg. Pat into 13x9 inch pan. In a separate bowl beat cheese until fluffy. Add 2 remaining eggs to cheese and mix well. Add powdered sugar and beat until lumps are gone. Pour this mixture over cake in pan. bake at 350 for 30-45 minutes or until topping is golden. Allow to cool somewhat to set topping (slides off when warm).

Sour Cream and Bacon Crock Pot Chicken

Sour Cream and Bacon Crock Pot Chicken 8 slices bacon 8 chicken breasts 2 (10 1/2 ounce) cans roasted garlic cream of mushroom soup 1 cup sour cream 1/4 cup flour salt and pepper Cook bacon over medium low heat until some of the fat is rendered. Bacon should still be pliable and not crisp. Wrap a piece of bacon around each chicken breast and place in crockpot. Sprinkle with salt and pepper. In a medium bowl, mix soup, sour cream and flour with a wire wisk until blended. Pour over chicken. Cover and cook on low for 6-8 hours. Remove chicken and stir sauce. Pour sauce over chicken.

Three Cheese-steak Sandwiches

Three Cheese-steak Sandwiches 3/4 pound frozen sirloin steak, partially thawed (or freeze fresh sirloin for 45 minutes) 1 teaspoon chili powder 1 teaspoon dried oregano 3/4 teaspoon granulated garlic 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons vegetable oil, plus more if needed 1 large or 2 small yellow onions, sliced with the grain 1 red bell pepper, cut into thin strips 8 ounces mushrooms, sliced 3 tablespoons cream cheese 2 teaspoons Worcestershire sauce 2 slices American cheese 4 hoagie rolls 3/4 cup shredded mozzarella cheese, or 4 slices provolone Slice the partially frozen meat into very thin slices. Mix together the chili powder, oregano, garlic, salt and pepper in a small bowl. Toss the meat slices in the mixture to coat. Heat the oil in heavy sauté pan (such as cast iron) over medium heat. Cook the onions and peppers until tender, about 5 minutes. Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer. Preheat the broiler to high. Remove the vegetables to a plate and add a splash more oil to the pan. Raise the heat to medium-high. Cook the meat quickly in the hot pan, browning on both sides. Once brown, reduce the heat to low and mix together the vegetables and beef. Add the cream cheese, Worcestershire sauce and American cheese, and stir until creamy and well incorporated. Split open the hoagie rolls and place on a baking sheet. Divide the beef mixture among the rolls and top with the mozzarella cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Watch carefully for burning. Serve.

GARLIC & PARMESAN SEASONED POTATO

GARLIC & PARMESAN SEASONED POTATO Large Russet Potatoes, sliced into wedges 4 Tbsp Olive Oil 2 tsp Salt 2 tsp Garlic Powder 2 tsp Italian Seasoning 1/2 cup Shredded Parmesan Cheese Optional: Fresh Parsley, or cilantro), ranch or blue cheese dressing for dipping Preheat oven, lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are tender and golden.

Cherry Chip Cookies

Cherry Chip Cookies 1 cup butter or margarine, softened 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 10-ounce package vanilla milk chips (about 1 2/3 cups) 1 cup broken, salted cashews 1 1/2 cups dried tart cherries In a large mixer bowl, combine butter, granulated sugar, brown sugar, vanilla and eggs. Mix with electric mixer on medium speed until thoroughly combined. Combine flour and soda; gradually add flour mixture to butter mixture. Stir in vanilla milk chips, cashews and dried cherries. Drop by rounded tablespoonfuls on ungreased baking sheets. Bake in a preheated 375 degree oven 12 to 15 minutes, or until light golden brown. Cool on wire racks and store in an airtight container.

Slow Cooker Chicken and Vegetables

Slow Cooker Chicken and Vegetables 4 or 5 chicken breasts 32 oz. chicken broth 1/2 large yellow onion (or one small) 4 or 5 stalks celery 8 – 10 red potatoes 6 – 8 carrots 3 garlic cloves salt and pepper Cut chicken breast into three smaller pieces. Slice onion and celery into small thin pieces. Transfer onion, celery, garlic cloves, and broth into slow cooker. Place chicken on top of onion, celery, garlic cloves and broth in the slow cooker. Topping with bite-size chunks of carrots and potatoes. Salt and pepper, then stir. Cover. Cook on High for 6-8 hours or until vegetables are tender.

SPAGHETTI SQUASH AU GRATIN

SPAGHETTI SQUASH AU GRATIN 1 medium spaghetti squash 3 tablespoons butter 1 small yellow onion, very thinly sliced 1 teaspoon red pepper flakes 1/4 teaspoon garlic salt Salt and pepper to taste 3/4 cup sour cream 1 cup shredded cheddar cheese Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color. Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.

Strawberry Bread

Strawberry Bread 1/2 cup butter. softened 1/2 cup brown sugar 1/2 cup white sugar 4 ounces cream cheese, softened 2 eggs 1 tsp vanilla extract 2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup low fat buttermilk 1 1/2 cups strawberries, rinsed & chopped Preheat oven to 350 Prepare a mini loaf pan (with 6 mini loaves) or 2 9x5 loaf pans with non-stick spray Using an electric mixer, beat butter, sugars and cream cheese until fluffy Add eggs in one at a time Add in vanilla In a separate bowl mix flour, baking powder, baking soda & salt Add flour mixture to butter mixture until just combined Add in buttermilk mixing until just combined, making sure to not over-mix Carefully fold in chopped strawberries, dough will be very thick Divide mixture evenly among desired pans For mini loaves bake for 30-35 minutes, or until toothpick inserted into the center comes out clean For large loaf pans bake for 50-60 minutes or until toothpick comes out clean Let cool for 5-10 minutes and then serve

Homemade Chocolate Chip Peanut Butter Cookies

Homemade Chocolate Chip Peanut Butter Cookies 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 3/4 cup Sugar 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 1 egg (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips 1/2 Cup Whipped Chocolate Peanut Butter 1 cup chopped nuts optional I have used but not this time!! Heat oven to 350 Degrees F. Stir together flour, baking soda and salt. Add In butter, granulated sugar (Stevia) brown sugar, vanilla, egg and peanut butter in a large bowl Beat with mixer until all mixed. Stir in chocolate chips and (nuts, if desired). Drop by rounded teaspoons onto wax paper or parchment paper. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 3 dozen cookies

Crazy Good Casserole

Crazy Good Casserole 4-5 boneless, skinless chicken breasts 6 strips of quality bacon 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder salt and pepper to taste Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use. In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking prepare pasta according to directions. Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Crock-pot Chicken Cacciatore

Crock-pot Chicken Cacciatore 1 whole cut up chicken or 3 1/2 lbs. chicken pieces (I used thighs and breasts) 1 tsp. salt 1/2 tsp. pepper 1 lg. onion, chopped 1/2 cup all-purpose flour 1 Tbsp. minced garlic 1 1/2 tsp. dried italian seasoning 1 can (14 oz.) chicken broth 1/2 c. tomato paste 2 plum tomatoes, quartered 2 peppers, green, yellow, red or orange 1 large celery rib, sliced 1/12 cup green olives 1/2 cup mushrooms optional THE NIGHT BEFORE Sprinkle chicken with 1/2 tsp. salt and pepper. Heat oil in skillet over medium/high heat. Cook chicken 5 minutes per side, until well browned. Remove to plate. Pour off excess oil. Reduce heat to low and add onions. Sautee until soft. Stir in flour, garlic and italian seasoning. Cook 1 minute. Stir in chicken broth, tomato paste and remaining salt. Bring to a simmer, scraping all bits from the bottom of the pan. Add any drippings from the plate that chicken was resting on. Pour enough of mixture to coat bottom of crock-pot. Place dark meat chicken in the bottom in a single layer. Alternate layers of mixture and chicken, covering the chicken well, finishing with the white meat pieces towards the top and finishing with a layer of pan mixture. Top with tomatoes, bell peppers, celery and olives. COVER WITH CROCK-POT LID AND PLACE IN REFRIGERATOR OVERNIGHT COOK ON HIGH FOR 3 TO 3 1/2 HOURS, OR LOW FOR 5 TO 6 HOURS Stir and serve over cooked egg noodles, polenta, rice or a starch or your choice. SoOoOo yummy!!!

FAST-N-EASY BURRITOS

FAST-N-EASY BURRITOS 2 lbs of Ground Beef 2 16 oz cans of refried beans 1 10 0z can of Rotel drained (diced tomatoes and green chillies) 1 Cup of Chili Sauce ( I like that Heinz ...come in a bottle, usually by ketchup) Pkge of 10 in. flour tortillas warmed Small pkge of shredded cheddar cheese Sour cream (optional) Cook your ground beef Stir in the Refried Beans, Rotel, and chili sauce...heat through Put your meat mixture in the tortilla, top with cheese and sour cream if desired...fold and serve immediately

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars 2 cups all-purpose flour 1/2 cup brown sugar, firmly packed 1 cup butter, softened Cheesecake Filling 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar, plus 2 tablespoons, divided 3 large eggs 1 1/2 teaspoons vanilla extract Apples 3 granny smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Streusel Topping 1 cup brown sugar, firmly packed 1 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 cup butter, softened Drizzle 1/2 cup caramel topping ( for drizzling after baked) Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. For the streusel topping: In a small bowl, combine all ingredients. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Marshmallow Caramel Popcorn

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

Caramel Pop Corn Balls

Caramel Pop Corn Balls 1 cup unpopped equals about 5 qts Few shakes of Salt 1 stick of Butter 2 Cups of Brown Sugar 1/2 Cup of Corn Syrup 1 15 oz can of sweetened condensed milk *I pop my corn in an air popper... according to directions which is a 1/2 c. at a time * Make sure you have the unpopped kernals out and put in a large bowl..sprinkle with salt * In a med. sauce pan .. melt your butter...add the brown sugar...corn syrup...and sweetened cond. milk...stir well *Heat till boiling and stir for 3 min. Remove from the heat and let cool for about a min. the pour over the top of pop corn... stir and coat well .. I use a wooden spoon *Then I put just a little bit of crisco on my hands and then shape them into balls... *Wrap with Plastic wrap.. tie with bows or however you think would be cute.

BUTTERSCOTCH CASHEW POPCORN

BUTTERSCOTCH CASHEW POPCORN 1/2 cup popcorn 1 cup brown sugar, packed 1/2 cup corn syrup 1/2 cup butter 1/4 cup butterscotch chips 1 teaspoon butterscotch schnapps 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups cashews Heat oven to 250 F degrees. Grease parchment paper on a 14x10" cookie sheet pan. Pop the popcorn. Put nuts and popcorn in a very large bowl or stock pot. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, butter shots, baking soda and salt until blended and smooth. Working quickly pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 30 minutes. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in zip lock bags in cool dry place up to 2 weeks if it last that long.

Deep Fried Ranch Mushrooms

Deep Fried Ranch Mushrooms 1 lb mushrooms 2 packages ranch dressing mix 1 tbsp flour 1 large eggs 2 tbsp milk as needed vegetable oil Clean mushrooms by gently brushing off any dirty. Place Ranch mix and flour in large resealable bag, shake to mix. Combine the egg and milk in a bowl with a whisk. Add the mushrooms and mix by hand until all the mushrooms are coated evenly. how to cook Deep Fried Ranch Mushrooms recipe In batches, put the mushrooms into the resealable bag. Seal and shake to coat. how to cook Deep Fried Ranch Mushrooms recipe Deep fry the ranch coated mushrooms in oil that has been heated to 375°F until golden brown. Place on paper towel lined plate to remove excess oil.

LOUISIANA SHRIMP SALAD

LOUISIANA SHRIMP SALAD 1 pound cooked and cleaned shrimp I used liquid crab boil with 1/4 cup salt added to water. Bring water to a boil add shrimp cook until shrimp turn pink about 2 minutes, do not over cook, remove from water and place in cold ice water to stop the cooking process. You may add some of the water from the cooked shrimp if you want your shrimp spicier. For spicier shrimp leave in the ice cold seasoned water at least 10 minutes. Remove from water peel and devein. Remember when your are boiling shrimp, crab or crawfish, your water has to taste salty like the ocean. If not, your seafood will not taste wonderful. And we want our seafood wonderful. 2 hard boiled eggs, small dice 1 cup celery, small dice 1/2 cup red onion, minced 1/2 cup light mayonnaise 1 tablespoon ketchup 1/2 teaspoon Worcestershire sauce 3 or 4 dashes of Tabasco or your favorite hot sauce Combine all ingredients and mix well. Serve on lettuce. 4 servings

Need a cup of heavy cream?

Bacon Cheese Puffs

Bacon Cheese Puffs 1⁄2 cup milk 1 egg, lightly beaten 2 cups grated cheese, a sharp cheddar is best 2 medium onions, finely chopped 3 slices bacon, FINELY chopped (uncooked) 1 cup self-raising flour + 3 Tb (this keeps them puffy) 1 teaspoon grainy mustard (or French mustard) Preheat oven to 350°F. Combine egg and milk, and stir into remaining ingredients. Drop by rounded teaspoon onto a lightly greased cookie sheet. Bake until golden (about 20 minutes). Cool on wire racks.

Slow Cooker Brown Sugar Glazed Pulled Chicken

Slow Cooker Brown Sugar Glazed Pulled Chicken For Chicken 2 lbs chicken thighs, boneless, skinless 1/2 cup water 1/2 tsp salt 1/2 tsp freshly ground black pepper, 1 tsp tarragon, dried For Glaze 1/2 cup water 1/2 cup brown sugar 2 tbsp soy sauce 2 tbsp balsamic vinegar 1 tbsp cornstarch In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken. Add the chicken and juices to the slow cooker. Cook on high for 2 1/2 hours. After 2 1/2 hours, mix the glaze ingredients in a small saucepan. Heat over medium heat until the mixture starts thickening. It should start to thicken as soon as it comes to a boil. Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly. Cook for an additional hour in the slow cooker on low. Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks. Serve warm with remaining glaze on the side, if preferred.

CHICKEN RICE BURRITOS

CHICKEN RICE BURRITOS 2 tablespoons butter 1/2 cup chopped green onion 1 clove garlic, minced 7 cups shredded, cooked chicken meat 1 tablespoon chili powder 2 1/2 cups chicken broth, divided 1 (16 ounce) jar picante sauce, divided 1 cup uncooked long grain rice 1/2 cup sliced black olives 3 cups shredded Cheddar cheese, divided 12 (10 inch) flour tortillas To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender. Meanwhile, preheat oven to 375 degrees F (190 degrees C). To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

Mozzarella Skillet Spaghetti

Mozzarella Skillet Spaghetti 1 lb lean ground beef 1 garlic clove, minced 2 cups sliced mushrooms 1 cup chopped onion 1 cup chopped green bell pepper 1 28 oz can tomatoes, undrained 1 cup water 12 oz broken spaghetti 1 1/2 tsp Italian seasoning 1 tbsp balsamic vinegar or Red wine vinegar 1 Pinch of salt 2 cups light shredded Mozzarella cheese 1/4 cup light grated Parmesan cheese Chopped fresh basil, (optional) In a large skillet sauté beef over medium-high heat, breaking it up with a spoon; drain off any fat. Add garlic, mushrooms, onion, green bell pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened. Stir in diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until pasta is tender. Stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).

Taco Pizza

Taco Pizza 1 lb. ground beef 1 envelope taco seasoning mix 2 (8 oz.) cans Pillsbury crescent rolls 1 (16 oz.) can refried beans (I used the jalapeño kind) 2-3 cups shredded cheddar cheese or Mexican blend 1/2 cup chopped tomatoes 1/4 cup sliced black olives 4 green onions, chopped Heat oven to 375 Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted.

Silly Putty

Silly Putty 1/4 cup Elmer's white glue 1/3 cup warm water food coloring 1/2 tsp Borax In a small bowl, mix glue, half of the warm water and food coloring In another small bowl mix remaining water and Borax Add glue solution to Borax mixture, gently stir Drain any excess water and work with the putty. Let set a few minutes.

Cinnamon Roasted Butternut Squash/Pumpkin

Cinnamon Roasted Butternut Squash/Pumpkin 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 lbs or 8 cups, cubed) 2 tablespoons olive oil 1 tsp ground cinnamon A sprinkling of salt and pepper Dash cayenne, optional Prepare Squash: Heat oven to 425 degrees and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, cinnamon, salt/pepper and the cayenne if using until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown. Roast squash, turning once until the edges are lightly browned and centers are tender, 40 to 45 minutes.

Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole 2 lbs chicken breast 8 potatoes 1/3 cup Olive Oil 1 1/2 tsp salt 1 TBS fresh Ground Pepper 1 TBS Paprika 2 TBS Garlic Powder 6 TBS Hot Sauce {Toppings} 2 cups Shredded Cheese 1 cup crumbled Bacon 1 cup diced Green Onion Preheat oven 500F In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce Cube the potatoes & add to the bowl Coat a 9x13 dish with cooking spray Add potatoes, allow for excess sauce in the bowl Bake the potatoes for 45 minutes, stir every 15 minutes Cube the chicken & add it to the bowl with the left over sauce Mix together cheese, bacon & green onion in a small separate bowl Once potatoes are done, add the uncooked marinated chicken Then layer the toppings over the chicken Bake for 15 minutes or until the chicken is cooked

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake 1 chocolate cake mix 1/3 cup oil 2 tablespoons sour cream 1 cup milk 1 teaspoon vanilla 4 eggs 1 1/2 cup peanut butter Mix all well and pour into a prepared pan Frost with 1 container milk chocolate frosting that has been mixed with 1/3 cup peanut butter, spread on cooled cake and sprinkle with chopped peanuts

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 pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes

Peanut Butter Stuffed Brownies

Peanut Butter Stuffed Brownies 8 ounces coarsely chopped quality semi-sweet chocolate 3/4 cup granulated sugar 1/4 cup packed light brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup + 2 Tablespoons all-purpose flour (measure this accurately) 2 Tablespoons unsweetened cocoa powder 1/4 teaspoon salt PEANUT BUTTER FILLING 3/4 cup creamy peanut butter 1 cup confectioners' sugar 2 teaspoons vanilla extract 2 Tablespoons milk 2 Tablespoons each chocolate chips and peanut butter chips Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes. While the chocolate mixture is cooling, make the peanut butter filling. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, confectioners' sugar, vanilla, and milk together on medium-high speed until combined. The mixture will be very thick - like a crumbly cookie dough. Set aside. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Pour/spread half of the brownie batter into the prepared baking pan. Take large chunks of the peanut butter filling and flatten with your hands. Place flat pieces in an even layer on top of the brownie layer, as shown in the photo above. Pour/spread the remaining brownie batter on top. Top with the chocolate chips and peanut butter chips. Using the back of a spatula, gently press the chips into the brownie batter. Bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. (The brownies may slightly crack in the center - that's because air in between the peanut butter layers is trying to escape. That's normal!) A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut. Make ahead tip: Brownies stay fresh in an airtight container at room temperature for 1 week. You can freeze the brownies for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.

Almond Joy Cookies

Almond Joy Cookies 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Pre-heat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken 3-4 pounds boneless chicken thighs 3/4 cup sugar 1/4 cup soy sauce 6 TB apple cider Vinegar 3/4 tsp. ground ginger 1 tsp. minced garlic 1/4 tsp. pepper 4 tsp. corn starch 4 tsp. cold water Cooked rice Place chicken in crock pot on low heat. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick. Pour chicken over cooked rice and cover with your sauce.

BLT CHICKEN SALAD

BLT CHICKEN SALAD 3 cups Chopped chicken (I used Rotisserie Chicken) 5 slices of bacon 2 stalks of celery chopped 1 cup chopped fresh tomato 3/4 cup mayo 1 TBS chopped fresh parsley 2 TBS chopped green onion 1 tsp lemon juice 1 dash Worcestershire sauce salt & pepper to taste Cook bacon until nice and crisp, Drain, crumble and set aside Prepare the dressing by mixing together the mayo, parsley, green onions, lemon juice, sauce, Worcestershire, celery, and salt & pepper In medium bowl stir together the chicken, tomatoes and bacon, mix in dressing until well coated. Cover and refrigerate until chilled. Serve in lettuce wrap, low carb wrap, or eat it as is!

PASTA GARLIC SHRIMP

PASTA GARLIC SHRIMP Serves 2, double for more! 1/4 cup butter 3-5 Garlic cloves minced depends on how much you LOVE garlic I used smart choice linguini noodles enough for 2 people one package of raw JUMBO shrimp 20 count or more parsley fresh grated parmigiano cheese *Boil water in pot for noodles and cook till al dente, drain In a frying pan add butter and garlic, cook on low for about 3 min add shrimp, continue to cook on med low heat flipping shrimp at about 3-4 min, sprinkle with parsley pepper and salt if desired. Once shrimp is cooked add noodles to pan and cook for a few more min. Place of serving platter or plate and sprinkle with parmigiano cheese.

Marshmallow Caramel Popcorn

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

Broccoli Salad

Broccoli Salad 2 1/2 cups of Broccoli 1/2 c Red Onion 1 c Celery 1/2 c Bacon pieces crushed up 1/4 c Sunflower Seeds 1/2 c Raisins Dressing: 1 c Mayo 1/2 c Sugar 2 Tbsp. Apple Cider Vinegar Mix together your salad then add dressing just before serving

Easiest muffins ever

Easiest muffins ever Yellow cake mix 15 oz can of pumpkin 2 tsp pumpkin pie spice Mix and fill muffin tins half way Bake at 350 till golden and baked through

Homemade Pumpkin Pie Spice

Homemade Pumpkin Pie Spice 3 tb. ground cinnamon 2 tsp. ground ginger 2 tsp. ground nutmeg 1 1/2 tsp. ground allspice 1 1/2 tsp. ground cloves Combine all ingredients in a small bowl and mix. Store in a spice jar or other airtight container.

Spicy Drumsticks

Spicy Drumsticks chicken drumsticks (2 lb.) salt and pepper 1 cup barbecue sauce 1 tablespoon hot sauce 2 teaspoons dried oregano 2 teaspoons ground cumin Spray a 13x9 inch baking pan with cooking spray. Put drumsticks in the baking dish and sprinkle with salt and pepper. Bake at 375 degrees for 30 minutes. In a bowl, mix together the remaining ingredients. Take drumsticks out of the oven and pour sauce mixture over them. Bake the drumsticks for 30 minutes or until juice run clear.

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail 1-2 lb shelled and cooked shrimp (50-60 count), 2 large chopped tomatoes, 1/2 small white onion (chopped) or 2 green onions (chopped), 1/2 cup cilantro slightly chopped, 1/2 jalapeno (diced with seeds), 1 avocado (chopped), tomato juice (V8), lime juice, salt and pepper. Mix all in glass bowl and chill

Cherry Pie Filling Bread

Cherry Pie Filling Bread This bread is out of this world delicious. Wonderful served with with cream cheese." Note: You can adapt this recipe to your liking and use other pie filling, moist and delicious 1 1/2 cups oil 3 eggs 1 teaspoon vanilla extract 3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 (20 ounce) cans cherry pie filling 1 1/2 cups chopped pecans Beat together oil, eggs and vanilla. Sift dry ingredients together and add to egg mixture. Stir in cherry pie filling and nuts by hand. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 minutes to 1 hour.

Bacon Wrapped Stuffed Pork Loin

Bacon Wrapped Stuffed Pork Loin 1 lb. peppered pork loin 20 buttery round crackers, crushed (like Ritz) 2 T. butter, melted 2 green onions, chopped 1/2 stalk celery, diced 5 strips of bacon Take the pork loin and make a slit down the middle, do not cut all the way through, just butterfly it open. Lay the bacon in strips on a cutting board and place the meat on top. In a small combine the crackers, butter, onions and celery. Press this mixture over the meat. Starting at one end, gently pull the sides of the meat together and wrap the bacon around securing with a toothpick. Continue this with the rest of the meat. Once wrapped and secure place in the bottom of a large black iron skillet, or baking dish and bake at 375 degrees for 30-35 minutes. Let rest 5 minutes before slicing (don't forget to take out the toothpicks).

Peanut Butter Bars

Peanut Butter Bars 1/2 C. creamy peanut butter 1 stick butter or margarine 1 C. self rising flour 1 1/2 C. white sugar 2 large eggs 1 T. vanilla extract Frosting: 1 1/2 C. confectioners sugar 2 T. creamy peanut butter 2 T. milk 1 tsp. vanilla Put the peanut butter and butter in a saucepan over low heat to melt, do not let it boil, just warm and melt. Remove from heat and stir in the sugar, eggs and vanilla. Add the flour and stir to combine well. Spread evenly into a 13x9" sheet cake pan. Bake at 350 degrees for 25 minutes. Cool completely and frost.

Salted Nut Candy Bars

Salted Nut Candy Bars 3 cups salted cocktail peanuts 2 1/2 tablespoons butter 2 cups peanut butter chips 1 can (14 ounces) sweetened condensed milk 2 cups mini marshmallows Instructions Line an 11x7 baking dish with parchment paper. Spread half the peanuts evenly in bottom of the pan. Melt butter and peanut butter chips in a 2 quart saucepan over low heat. Once completely melted, add marshmallows and sweetened condensed milk.While stirring, continue to heat until marshmallows are completely melted. Pour peanut butter mixture over peanuts in pan then sprinkle remaining peanuts over top, evenly. Gently press peanuts into mixture to secure. Cover pan and refrigerate until set, about 1 hour. Use parchment paper to lift bars out of pan and cut into 1 inch x 2 inch bars. Store in an airtight container.

Frito Enchilada Pie

Frito Enchilada Pie 4 c small fritos 3 c cooked ground beef, taco seasoned 3 c grated cheese 10 oz can of enchilada sauce I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted. Garnish with sour cream, pico de gallo, salsa, salad, whatever your heart desires.

PUMPKIN WHIPPED CREAM CHEESE

PUMPKIN WHIPPED CREAM CHEESE 8 ounces cream cheese, room temperature 1/2 cup pumpkin puree 1/4 cup Brown Sugar 2 tsp pumpkin pie spice In a mixing bowl, add all the ingredients. Using a hand mixer, beat until the mixture is light and fluffy, about 5 minutes. Refrigerate in an airtight container until ready to serve.

HAMBURGER BEEF STEW

HAMBURGER BEEF STEW 2 pounds ground beef 2 medium yellow onions, chopped 4 cans (14-1/2 ounces each) stewed tomatoes 8 medium carrots, thinly sliced 4 celery ribs, thinly sliced 2 medium potatoes, peeled and cubed 2 cups water (I also added 1 pouch of onion soup mix) 1/2 cup uncooked long grain rice 1 to 2 tablespoons salt 1 to 2 teaspoons pepper Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened! SLOW COOKER: Cook your beef and onions Then add all the ingredients to your slow cooker add the potatoes approx. 1 hour before ready (they cook much faster) Add Garlic for additional taste..

STRAWBERRY DESSERT

STRAWBERRY DESSERT 2 Pouches of Sugar cookie mixes 16 ounces softened cream cheese 2 cups sugar 1 to 2 cups whipped cream or cool whip 2 or 3 lbs. strawberries washed and sliced Strawberry glaze - you can buy it in jars, box mixes or make it using cornstarch Whipped Cream for topping Preheat oven to 375. Prepare the cookie mixes with the butter and egg as the directions on the bags say to. Spread in a Texas sheet cake pan (like 10x15 I think) to make the crust. Bake at 375 for about 15 minutes or until golden brown. Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust. Then mix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for about four hours or more. Serve with whipped cream on top

Butter Biscuits

Butter Biscuits 2 cup - Self rising flour 1 stick - Butter (Not margarine ) 1 cup - Milk Pre heat oven to 450°F Put flour in a bowl Cut up butter into small pieces Add milk Stir until well blended Put a little flour on a surface and pour dough on it. Fold dough in to the flour and roll out dough Use a small glass or cup to dip in flour so the dough want stick.cut out biscuits. Dip cup or glass in flour on the surface as needed. Spray a pan with cooking spray Cook 15 mins or until golden brown.

Pork Chop and Potato Casserole

Pork Chop and Potato Casserole 1 tablespoon vegetable oil 6 boneless pork chops 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup milk 4 potatoes, thinly sliced 1/2 cup chopped onion 1 cup shredded Cheddar cheese Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Lemon Bars Deluxe

Lemon Bars Deluxe 2 cups sifted flour 1/2 cup sifted powdered sugar 1 cup butter Preheat oven to 350 degrees F. Mix and press into 9x13 baking pan. Bake 20 minutes. Remove from oven. 4 slightly beaten eggs 2 cups sugar 1/3 cup lemon juice 1/4 cup flour 1/2 tsp powdered sugar Stir together and pour over baked crust. Bake 25 minutes. Remove from oven; sprinkle with additional powdered sugar.

Boston Cream Poke Cake

Boston Cream Poke Cake 1 box Yellow Cake Mix (plus box ingredients) 2 small boxes (3.4 oz) Instant Vanilla Pudding Mix 4 cup Milk 1 container Chocolate Frosting Prepare cake in 13×9″ pan according to box directions. Allow to cool until just slightly warm. Use spoon handle to poke holes evenly across cake. Combine milk and pudding mix and whisk until well blended. Pour pudding over cake making sure it gets down into holes. Refrigerate cake for several hours to allow pudding to settle and set up. Open frosting container and remove foil seal. Microwave for 15 seconds and stir. Repeat this until frosting is pourable. Pour over pudding layer and spread with spatula to cover completely. Refrigerate for at least several more hours.

TIPS TIPS TIPS

I don't drink Vodka, but you could buy no-name and keep on hand for these tips!!!! Interesting Things you can do with Vodka Spray vodka on wine stains, scrub with a brush, and then blot dry. - - - - - - - Using a cotton ball, apply vodka to your face as an astringent to cleanse the skin and tighten pores. - - - - - - - Add a jigger of vodka to a 12-ounce bottle of shampoo. The alcohol cleanses the scalp, removes toxins from hair, and stimulates the growth of healthy hair. - - - - - - - Fill a sixteen-ounce trigger-spray bottle with vodka and spray bees or wasps to kill them!

Hot Shrimp and Dill Spread

Hot Shrimp and Dill Spread This hot, cheesy shrimp spread won't last long, so be sure to make extra. To give it a spicy kick, add 1/4 teaspoon Ground Red Pepper. 1 pound shrimp, cooked, peeled and finely chopped 1 package (8 ounces) cream cheese, softened 1/3 cup shredded Swiss cheese 2 tablespoons chopped green onions 1 tablespoon fresh lemon juice 1 teaspoon Dill Weed 3/4 teaspoon Ginger, Ground 1/2 teaspoon Seasoned Salt Preheat oven to 350°F. Mix all ingredients until well blended. Spread in 8- or 9-inch pie plate. Bake 20 minutes or until heated through. If desired, garnish with additional green onions before serving. Serve with assorted crackers, bagel or pita chips. Cooking tip Tip: Prepare as directed, using 3/4 pound precooked peeled shrimp.

Salted and Caramel Pecan Pie

Salted and Caramel Pecan Pie 1 deep-dish frozen piecrust 1 cup packed dark brown sugar 1 cup light corn syrup 6 tablespoons unsalted butter, cut into pieces 1 tablespoon flaky sea salt, plus more for garnish 3 large eggs, lightly beaten 2 cups chopped pecans Preheat the oven to 350 degrees F. Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes. Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.

Mexican Casserole

Mexican Casserole 1 lb extra lean ground beef (drained or rinsed!) 1/2 cup onion (chopped) 1/4 cup canned jalapeno slices, chopped 2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes 1 (15 ounce) can kernel corn (drained) 1 (15 ounce) can black beans (rinsed and drained) 1 (1 1/4 ounce) package taco seasoning mix 8 corn tortillas 3/4 cup sour cream 1/3 cup Mexican cheese blend, shredded 1/3 bunch fresh cilantro, chopped, to taste (or less (or more) Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet. Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes. Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below…). (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc…

Spanish style cabbage

Spanish style cabbage 1/2 head of cabbage chopped 1 lb of hamburger meat 1 can of rotel 1 pkg Taco Seasoning Brown hamburger, drain. Sauté chopped cabbage in 2Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water. Simmer until liquid is absorbed.

Breakfast Crescent Roll

Breakfast Crescent Roll 1/2 lb. breakfast sausage 6 eggs, beaten 1 can diced green chiles 1/2 c. shredded cheese 2 cans crescent dough Brown sausage in large skillet. Preheat oven to 375° & coat baking pan with cooking spray. Add eggs & green chiles to browned sausage. Cook until eggs are done. Be sure to not over cook them. Unroll crescent dough and put egg mixture onto the long side of the dough. Make a nice mound across. Top with 1/4 cup cheese. Starting at the long end where mixture is, roll as tightly as you can. Pinch together seams and ends. Place into preheated oven. Bake 7 minutes and rotate pan. Bake another 7 minutes or until a nice golden brown. Remove from oven and allow to rest for a few moments before cutting into. Top with your favorite breakfast toppings.

PUMPKIN RAISIN COOKIES

PUMPKIN RAISIN COOKIES 1/2 cup shortening 1 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1 cup solid pack pumpkin puree 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 1/2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1/2 cup chopped walnuts 1 cup raisins 1 cup confectioners' sugar 2 tablespoons warm water 1/2 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool. To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.

SPANISH RICE BAKE

SPANISH RICE BAKE 1 pound lean ground beef 1/2 cup finely chopped onion 1/4 cup chopped green bell pepper 1 (14.5 ounce) can canned tomatoes 1 cup water 3/4 cup uncooked long grain rice 1/2 cup chile sauce 1 teaspoon salt 1 teaspoon brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon Worcestershire sauce 1 pinch ground black pepper 1/2 cup shredded Cheddar cheese 2 tablespoons chopped fresh cilantro Preheat oven to 375 degrees F (190 degrees C). Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

Magic Pumpkin Cake

Magic Pumpkin Cake 1 box of yellow cake mix PLUS ingredients needed to make it 1 (15 oz) can Pumpkin Puree 1/2 cup evaporated milk 1/2 cup heavy cream 3 eggs 1 cup brown sugar 1 tsp pumpkin pie spice For the Frosting: 1 (4 serving-size) box vanilla instant pudding mix 1 tsp pumpkin pie spice 1 cup cold evaporated milk 8 oz Cool Whip, thawed Preheat oven to 350 degrees F. Prepare cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE!!! Set aside. In another bowl, whisk together pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. ** NOTE: The cake might be slightly darker than normal, but this is okay! Let cool to room temperature. Then frost. Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake. You can serve now, or chill the cake, and serve when chilled. Either way tastes great.

Pumpkin Spice Cheesecake Enchiladas

Pumpkin Spice Cheesecake Enchiladas 1 8 oz. package of cream cheese, softened 1 cup canned pumpkin 1/2 cup sugar 1/2 tsp pumpkin pie spice 2 1/2 cups cool whip, thawed flour tortillas 6 tb butter, melted 2 tsp. sugar 2 tsp. cinnamon carmel sauce In a large bowl beat softened cream cheese, canned pumpkin, sugar and pumpkin pie spice until well blended. Gently stir in cool whip. Spread some mixture down middle of tortillas. Roll up and place seam side down in large pan. In a small bowl melt butter, then combine with sugar, and cinnamon. Brush that mixture over enchiladas. Drizzle carmel sauce on top. and Enjoy

CINNAMON COCONUT BREAD

CINNAMON COCONUT BREAD will make 2 loaves No kneading, you just mix it up and bake it! Batter: 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or homemade buttermilk--- 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda 1 c.coconut Cinnamon/sugar mixture: 2/3 cups sugar 2 teaspoons cinnamon Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.