St. Patrick's Day Rice Krispies Treat Bundt cake

St. Patrick's Day Rice Krispies Treat Bundt cake Cooking spray 3 tablespoons butter or coconut oil 1 (16-ounce) package marshmallows 6 cups Rice Krispies 1 cup light green M&M'S 1 cup dark green M&M'S Coat the inside of a Bundt pan with cooking spray. In a large pot on medium heat, melt the butter. Add the marshmallows, and stir until they're melted. Remove the pot from the heat. Stir in the Rice Krispies. Wait a couple of minutes, and stir in the M&M'S. This will help keep the M&M'S from cracking due to the heat. Dump the Rice Krispies mix into your prepared Bundt pan. Use waxed paper to press everything firmly into the pan. (If your Rice Krispies mix is still very hot, wait a few minutes to prevent your M&M'S from cracking.) Let cool completely, then place a plate over the pan. Invert the pan so the "cake" sits on the plate. Slice into wedges to serve.

Festive Dip

Festive Dip 1 red pepper, seeded & diced 2 jalapenos- seeded & diced 2 cups frozen corn, or 1 can of corn (drained) 1/2 can diced olives,drained 1 (16 oz) pkg cream cheese (softened) 1 packet Hidden Valley Ranch dip seasoning mix. Mix the ranch dip mix with the cream cheese and then fold in the remaining ingredients. You can use low fat or non fat cream cheese or neufchatel cheese in place of the cream cheese. Serve with Wheat thin crackers or raw veggies, chips, etc

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

Old Bay Shrimp Boil

Old Bay Shrimp Boil 1⁄2 cup Old Bay Seasoning 2 tablespoons salt 4 quarts water 1 (12 ounce) can beer 8 medium red potatoes, cut in quarters 2 large vidalia onions, cut in wedges 2 lbs smoked sausage, cut in 2 inch lengths 8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears) 4 lbs large shrimp, in shells In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil. Add potatoes and onions; cook over high heat for 8 minutes. Add smoked sausage; continue to cook on high for 5 minutes. Add corn to pot; continue to boil for 7 minutes. Add shrimp in shells, cook for 4 minutes. Drain cooking liquid; pour contents of pot into several large bowl or shallow pails. Sprinkle with additional Old Bay.

Shrimp and Avocado Salad

Shrimp and Avocado Salad (Cilantro Dressing/Marinade): 3 Tbsp fresh Lime Juice 2 Tbsp Extra Virgin Olive Oil 1/2 cup fresh cilantro, chopped 1/8 tsp fresh cracked Pepper, to taste pinch Salt, to taste Combine all ingredients in a bowl and mix. Ingredients (Salad): Cilantro dressing 1 lb 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 (2 or 3 is better). Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander). Divide among plates. Cut avocado into bite-size wedges. Sprinkle over lettuce. Top with marinated shrimp and leftover dressing.

Chili Lime Shrimp Salad

Chili Lime Shrimp Salad Shrimp seasoning 2 tbsp olive oil 1 tbsp lime juice A dash of red pepper flakes t tsp chili powder 1 tbsp garlic 1 tbsp parsley Salad: Chili lime shrimp, cooked 1 bag of spring mix salad, pico de gallo diced red, yellow, and green bell peppers shredded cheddar cheese corn Dressing: lime juice, olive oil. Prepare peeled and deveined shrimp in a large skillet on medium heat. Season with olive oil, lime juice, garlic, chili powder, parsley, and red pepper flakes. Cook until opaque, five minutes or so on each side. Add spring mix to large bowl and pile high with pico de gallo, diced peppers, cheese, corn, and shrimp. Drizzle lime juice and 1 tbsp of olive oil over salad.

Cucumber Herb Dip

Cucumber Herb Dip Use this as a Dip, for Fish, Chicken, Pita pocket topping. 2 cups finely chopped or grated seeded peeled cucumber 1/2 cup finely chopped seeded tomato 1/4 cup chopped red onion Greens of 2 green onion chopped fine 1/4 -1/2 cup fresh cilantro chopped fine 1 garlic clove, minced or pressed 1/4 -1/2 cup sour cream 1 tsp lemon juice 1 tsp lime juice 1/4 tsp ground cumin 1/2 tsp sea salt Tortilla chips Remove seeds from cucumber, chop fine, put in colander and add ¼ teaspoon salt. Let rest for 10 minutes to drain juice. Use paper towel to get excess moisture out. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and remaining salt. Pour over cucumber mixture and toss gently to coat. Serve immediately or chill. Serve with chips or can be used to top a pita pocket, fish or chicken. Tastes similar to Tzatziki sauce, the Greek sauce used with gyros.

Bunny Bait

Bunny Bait 2 cups pretzels 1 bag popped white popcorn 1 package Almond Bark white melting chocolate 1 bag of festive M&M’s 2 cups of Chex cereal 1 container of sprinkles Spread pretzels , popcorn and Chex on an foil covered bakinig sheet and drizzle white chocolate over the mixture ... Gently stir to coat evenly ... Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white ... Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture ... The ideas for packaging are endless , cute bags to give away as favors or just put it in a big bowl

Pecan Pie Cookies

Pecan Pie Cookies 1 prepared single pie crust (homemade or purchased, I used Pillsbury) 2 tablespoons butter, melted 1/2 cup pecans, chopped... 1/3 cup packed brown sugar 1/4 cup corn syrup 2 eggs 1/2 teaspoon salt optional 1/4 cup semi sweet or milk chocolate chip for decorating. Preheat oven to 400 degrees. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside. Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛-1/4" up on the edges. Spoon 1 tablespoon of the pecan mixture into each circle. Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool

Asparagus Foil Packet for the Grill

Asparagus Foil Packet for the Grill 1 Bunch Asparagus 2 Tablespoons Olive Oil (coconut oil) Juice of half a lemon Ground Garlic Salt and Parsley to taste (or fresh garlic) Place all in a piece of foil and fold up edges. Place on grill and cook to desired tenderness. Can be done in the oven at 375 for 10-15 minutes

Crockpot Manicotti

Crockpot Manicotti Filling: 2 1/4 cups Ricotta Cheese 1 1/4 cup shredded Mozzarella Cheese 1 1/4 cup shredded Parmesan Cheese 2 teaspoons Italian Seasoning 2 teaspoons minced garlic 1/4 teaspoon Salt 1/4 teaspoon Pepper Remaining Ingredients: 1 lb Ground Beef 6 cups your favorite Spaghetti Sauce 14.5 oz can of Diced Tomatoes, drained 8 oz Box of Manicotti shells 1 cup Mozzarella Cheese 1/4 cup Shredded Parmesan Cheese (optional) Brown the ground beef and add 3 cups of Spaghetti Sauce and diced tomatoes. Let Simmer on low while preparing the filling. Combine all the ingredients of the filling in a mixing bowl. Place the filling mixture into a gallon size storage bag and carefully snip (about 1/2" )off the corner. Place remaining 3 cups of Spaghetti Sauce in the bottom of an oval crockpot. Pipe the filling mixture into the manicotti shells and place in crockpot on top of the Spaghetti Sauce that is in the bottom of the crockpot. Completely cover the filled manicotti with the meat mixture, making sure none of the shell is exposed. Cook on high in Crockpot for 2 1/2 hours, or until manicotti is fork tender. (Top with 1 cup of Mozzarella the last 30 minutes of cook time.) Serve with Parmesan Cheese sprinkled on top.

Deep Dish Pizza Casserole

Deep Dish Pizza Casserole 1 lb ground round 1 (15 ounce) can chunky Italian-style tomatoes cooking spray (Pam) 1 (10 ounce) can refrigerated pizza dough 6 ounces shredded part-skim mozzarella cheese Preheat oven to 425°. Cook meat in a nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomatoes, and cook until heated through. While meat cooks, coat a 13 x 9 inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of the baking dish. Top the pizza crust with meat mixture. Bake, uncovered, at 425° for 12 minutes. Top with cheese, and bake 5 m

Taco Fiesta Chicken Lasagna

Taco Fiesta Chicken Lasagna 2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained 1⁄2 cup thick & chunky salsa 3 cups cubed cooked chicken... 1 (16 ounce) can refried beans 1⁄2 cup sour cream 12 uncooked lasagna noodles 3 cups shredded colby-monterey jack cheese 1⁄2 cup chopped green onion 1⁄4 cup sliced ripe olives, if desired 1⁄4 cup chopped fresh cilantro Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray. In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream. Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives. Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight. Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce. NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.

HOHO Cake

HOHO Cake 1 chocolate cake mix prepared according to box directions and pour into prepared two 9 inch cake pans and bake for time specified on box. 1 can milk chocolate frosting Filling:: 1 8 oz cream cheese softened 1 stick butter softened 3 cups confection sugar 1 8 oz tub cool whip Blend cream cheese and butter until smooth, add confection sugar mix well, fold in cool whip then refrigerate. Once cake is cooled put the filling in the center of the cake then press the top on and then smooth out the sides. Frost with milk chocolate frosting.

BUNNY CRUNCH

BUNNY CRUNCH 2 cups pretzel sticks 1 bag of popcorn 12 oz white chocolate chips 1 bag of festive M&M's 2 cups your choice of chex cereal (I used Rice) 1 container of sprinkles ( used yellow) Mix pretzels, popcorn and cereal in bowl Melt chips over a double boiler until melted string constantly When melted, drizzle over dry mix and mix until coated Sprinkle half of the sprinkles, mix and sprinkle mix again Do the same with the M&M's and let sit overnight Can be broken apart and put into bags for school treats or just leave in a bowl for the Bunny! Store in an air tight container

Crockpot Chicken Stew

Crockpot Chicken Stew 1 1⁄2 cups russet potatoes, peeled cut into bite-size pieces, and washed 1 1⁄2 cups carrots, peeled, cut into bite-size pieces, and washed 1⁄2 cup finely chopped onion 1⁄4 teaspoon garlic powder (to taste) 1⁄2 teaspoon salt (to taste) 3⁄4 teaspoon ground black pepper (to taste) 1⁄2 teaspoon sage (to taste) 1⁄4 teaspoon thyme (to taste) 2 boneless skinless chicken breast halves 1 (10 3/4 ounce) can cream of chicken soup Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ). Sprinkle seasonings evenly over the veggies. Top with chicken, then cover with soup. Cook on low for 6 hours.

Pork Chops Casserole

Pork Chops Casserole 4 boneless pork chops 1 (10 1/2 ounce) can cream of mushroom soup... sliced onion potato, sliced 1/4-1/2 inch thick layer potatoes onion and pork chops. add soup (add no water or milk). cover and bake 350 for 45 minutes to an hour.

Coconut Snowballs

Coconut Snowballs No Bake 3 cups coconut 1 - 8 oz. pkg. softened cream cheese 1 can crushed pineapple 8 oz. drained well 1 cup chopped pecans Mix together cream cheese and pineapple In a small bowl, then fold in chopped pecans. Cover and refrigerate for about an hour. Put coconut into a small bowl. Take mix out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate several hours or overnight. Makes about 2 dozen depending on size you make them.

Hamburger Gravy over Mashed Potatoes

Hamburger Gravy over Mashed Potatoes 1 1/2 lbs ground round 3 tbsp margarine 1/3 cup all-purpose flour 3 cups milk salt , to taste black pepper , to taste 1 pinch cayenne pepper hot cooked mashed potatoes Brown ground round. Drain any grease. Add margarine and flour. Cook for a few minutes over medium heat. Add milk. Increase heat and cook, stirring constantly until thickened. Add salt and pepper to taste. Add the cayenne pepper. Serve over mashed potatoes.

Amazingly Easy Peach Cake

Amazingly Easy Peach Cake 1 large can peaches, drained and pureed 2 cups flour 2 cups sugar... 1/2 tsp vanilla 2 tsp baking soda Preheat oven to 350. Mix dry ingredients and peach puree and vanilla. Grease a 9 by 13 pan. Pour mixture in evenly and bake 35 min or until toothpick inserted comes out clean. Amazing Topping 3/4 cup sugar 1 1/4 cup coconut 1/2 tsp vanilla 3/4 cup evaporated milk Bring to a boil, remove from heat, and add 1 cup chopped pecans Spread over cooled cake and let sit for 2 hours before serving.

Bestest BEST Burger

Bestest BEST Burger 1 lb extra lean ground beef 1 tsp Worcestershire sauce 2 tsp salt 1 tsp pepper 1 tsp garlic powder 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp brown sugar Preheat outdoor (or indoor) grill to medium high heat Place ground beef into a mixing bowl In a small bowl combine all spices, mixing until well combined Sprinkle seasoning over beef Using your hands gently combine beef and spices until just combined, making sure to not over mix the meat Divide beef into 4 equal patties and place on a baking sheet Place patties on grill and cook 4-5 minutes on first side Flip patty and top with desired cheese, we used 2% American cheese Let cook for an additional 3-4 minutes, or until desired doneness is reached Remove and let patties sit for 3-4 additional minutes before serving Serve on a bun and top with any additional toppings you desire such as mayonnaise, mustard, ketchup, lettuce, onions or pickles

Bubble Buns (Quick Cinnamon Rolls)

Bubble Buns (Quick Cinnamon Rolls) 1 C. brown sugar 1 tsp. cinnamon 1/2 C. chopped nuts, optional 1 pkg. (10) refrigerator flaky biscuits About 1/2 stick butter, melted Combine sugar, cinnamon, and nuts, if desired. Separate biscuits into quarters. Dip in melted butter and roll into sugar mixture. Place 4 pieces (1 biscuit) in greased muffin cups. Bake at 400 degrees for 15-17 minutes. Serve warm. A speedy bread for breakfast in a hurry

Mushrooms Oriental

Mushrooms Oriental 1/4 cup extra virgin olive oil 1/4 cup white vinegar 2 tablespoons soy sauce 2 tablespoons chopped garlic 5 cups mushrooms, about 1 pound 2 tablespoons thinly sliced green onions (or more) Combine oil, vinegar, soy sauce, garlic and mushrooms in a sauce pan. Bring to a boil then reduce heat and simmer 15 minutes or until liquid is mostly absorbed stirring occasionally. Cool, strain, add green onions and serve with toothpicks.

COPYCAT CRACKER BARREL BISCUITS

COPYCAT CRACKER BARREL BISCUITS 10 biscuits 2 1⁄4 cups Bisquick 2⁄3 cup buttermilk 1 teaspoon sugar 1 tablespoon butter, melted melted butter, for brushing Preheat oven to 450°F. Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms. Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough. Roll 1/2 thick, or thicker if you prefer towering biscuits. Cut out into 2" rounds (or your preferred size). Place close together on an ungreased baking sheet. Brush tops with melted butter. Bake for 8 to 10 minutes; I usually find 8 minutes is enough. When you remove the biscuits from the oven, brush the tops with melted butter again

Loaded Chicken & Potatoes

Loaded Chicken & Potatoes 1 lb boneless chicken breasts, cubed (1″) 6-8 medium skin on red potatoes, cut in 1/2″ cubes 1/3 c olive oil 1 1/2 tsp salt 1 tsp black pepper 1 Tbsp paprika 2 Tbsp garlic powder 2 Tbsp hot sauce (more if you like it HOT) Topping: 2 c fiesta blend cheese 1 c crumbled bacon 1 c diced green onion Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream!

STRAWBERRY CREAM CHEESE PULL-A-PART BREAD

STRAWBERRY CREAM CHEESE PULL-A-PART BREAD 2 tubes (10 ea) small canned biscuits 2 oz Neufchatel cream cheese 2 Tbsp Strawberry Jam (or your favorite preserves!) 1/3 c sugar 1 Tbsp cinnamon Glaze 1/2 c powdered sugar 1 Tbsp 1/2 and 1/2 milk 1 tsp butter, softened NOT melted Preheat oven to 350°F. Spray a pie pan with non-stick spray. Combine sugar and cinnamon in a small bowl and set aside. Combine cream cheese and jam in another small bowl and set aside. Remove biscuits from tubes and flatten slightly with your fingers. Dip both sides of biscuit in the sugar mixture and lay on a plate. Place scant tsp of cream cheese mixture in the center of each. Shingle in the pie plate evenly and sprinkle any remaining sugar mixture over the top. Bake 20-25 minutes or til golden brown and done. Remove and make glaze. Allow bread to sit for a few minutes to cool slightly. Glaze will be thick, can thin in desired, but remember the heat will make it spread. Drizzle over the top and serve warm

Chicken Bacon Ranch Potatoes

Chicken Bacon Ranch Potatoes 1/2 cup olive oil 1 tsp salt 1 ranch dressing mix (dry powder) 14 medium potatoes, cubed (I used 7 large russets) 3 chicken breast, cubed 2 1/2 cup shredded cheese 1 cup cooked, crumbled bacon 1 cup green onions, chopped 1 tsp black pepper Preheat oven to 500°F. Spray large jelly roll pan with cooking spray. In a large bowl combine oil, salt, pepper and ranch dressing mix. Add the potatoes to the oil mixture and toss well. Spoon potatoes into pan. Leave as much oil mixture behind as possible. Roast potatoes until crispy, about 1 hr. Stirring every 15 minutes. Cut raw chicken into bite size pieces. Add to oil mixture and toss well. In a separate bowl mix the cheese, bacon and onion. When potatoes are crispy, remove from oven. Lower temperature to 400°F. Top potatoes with raw chicken & bake for another 15 minutes, then top with cheese mixture and bake for 5 minutes or until melted. Allow to cool for 10 minutes. I drizzled this with thinned out sour cream after it had cooled (after this pic), and added hot sauce to my portion.

Olive Garden Alfredo Sauce

Olive Garden Alfredo Sauce 1 pkg Pasta (penne or fettuccine) 1 stick of butter 1 clove of minced garlic 1 pint of heavy cream 1 cup of fresh Parmesan cheese 2 tbsp cream cheese 1/4 tsp salt 1/2 tsp white pepper Make Pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking). Mix the hot sauce into the noodles and serve. Just like Olive Garden. {copy cat} recipe found at Budget Savvy Diva

Green Velvet Cheesecake Bars

Green Velvet Cheesecake Bars 1 cup graham cracker crumbs 1 cup chocolate graham cracker crumbs 1 stick butter, melted 1 oz green food coloring 3 - 8 oz packages cream cheese, softened 2⁄3 cup sugar 3 eggs 1⁄2 tsp vanilla extract green sprinkles Preheat oven to 350 degrees. Line a 9×9 baking pan with parchment paper. In a large bowl, combine graham cracker crumbs, butter and green food coloring. Stir well to combine. Press into the bottom of prepared baking pan. Beat together cream cheese and sugar. Add eggs, one a time and mix well. Stir in vanilla extract. Pour cream cheese mixture on top of crust. Bake in preheated oven for 40 minutes or until center is set. Cool for 15 minutes and then transfer to the refrigerator to cool completely before slicing. Top with green sprinkles.

Cheeseburger Casserole

Cheeseburger Casserole 1 lb ground beef 1/2 cup chopped onion 2 cups water 2/3 cup ketchup 1 (8 ounce) can tomato sauce 2 tablespoons prepared mustard 1 teaspoon salt 1/4 teaspoon pepper 2 cups uncooked instant rice 1 cup shredded cheddar cheese Preheat skillet to 300°F. Place ground beef and onion in skillet and cook until beef is no longer pink. Add water, ketchup, tomato sauce, mustard, salt and pepper. Mix well and bring to a boil. Add rice and mix thoroughly. Cover, and reduce temperature to 200°F Let stand 5 minutes. Top with cheese; cover and let stand 5 minutes more.

Fudge Lovers Cream Cheese Cake

Fudge Lovers Cream Cheese Cake 1 box devil's food cake mix 1 box (4-serving size) chocolate instant pudding and pie filling mix 3/4 cup hot water 3/4 cup vegetable oil 1 teaspoon vanilla 4 eggs Filling 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1 egg 1/2 cup semisweet chocolate chips 1/2 cup chopped nuts, if desired Frosting 1 container Betty Crocker® Rich & Creamy chocolate Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts. Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Homemade Vicks Vapor Rub

Homemade Vicks Vapor Rub Many people choose to avoid Vicks because of chemicals and artificial ingredients that they would rather not put on their child's or their own delicate skin, but you must admit the stuff is awesome at relieving coughs and colds, so try this homemade version instead! 1/4 cup extra virgin olive oil 2 teaspoons beeswax 25-30 drops of eucalyptus essential oil 20-25 drops rosemary essential oil 10-15 drops lavender essential oil Melt the olive oil & beeswax in a small saucepan on low heat until melted, stirring with a wooden spoon. Turn off the heat & stir in the essential oils - drop by drop (keep stirring until all have been added). Pour into a small glass or metal container. Store in a cool, dry place for up to a year.

Delicious Cheese Garlic Bread Spread

Delicious Cheese Garlic Bread Spread 1⁄2-1 cup margarine (I use real butter - its better for you!) 3 teaspoons chopped garlic 1⁄2 teaspoon garlic powder 1⁄8 teaspoon black pepper 1⁄4 cup parmesan cheese 1 cup grated cheddar cheese Microwave margarine in medium glass bowl for about 40 seconds or until about halfway melted. Mix in all ingredients, using a fork. Spread mixture over bread (I use a one of those long sourdough french loaves split in half lengthwise but I've also used plain thick cut bread or split dinner rolls). Place on baking sheet and bake for about 10 minutes at 450, until top is golden brown.

Homemade “Magic Shell”

Homemade “Magic Shell” 1 1/2 cups butterscotch chips (milk chocolate, dark, semisweet, cherry,mint, white, etc.) 3 Tbsp. coconut oil Combine together butterscotch chips and coconut oil in large microwave-safe bowl. Microwave on high for 30 seconds. Remove and stir. Continue in 15 second intervals until all of the butterscotch is melted. Remove and let cool. Serve on ice cream. Notes: you can cover and store in a glass container at room temperature (NOT in the refrigerator) for up to 1 month.

German Chocolate Pie

German Chocolate Pie 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.) Or homemade crust 3/4 cup packed brown sugar 3/4 cup light corn syrup 1/4 cup butter or margarine, cut up 2 oz. BAKER'S Semi-Sweet Chocolate (chopped ) 3 eggs 1 cup sweetened flaked coconut 1 cup chopped pecans Heat oven to 350°F. Line 9-inch pie plate with pie crust . Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min. or until mixture comes to boil. Add margarine and chocolate; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Add eggs, 1 at a time, beating well after each addition. Stir in coconut and nuts. Pour into crust. Cover the edge of pie crust with foil ( I always use the non-stick type foil for my pies ) bake 50 to 55 min.(( REMOVE foil from edges during last 20 min. of baking )) or until filling is set in center. Cool completely on wire rack.

Dreamsicle Trifle

Dreamsicle Trifle 2 large cans mandarin oranges 1 small pkg. orange gelatin powder 1 pint orange sherbet 1 cup whipping cream, whipped (no sugar or vanilla, just whipped.) 1 angel food cake, cubed whipped topping Drain 1 cup liquid from mandarin oranges. Bring to a boil in the microwave. Add gelatin, and stir to dissolve. Cool until just warm. Add orange sherbet, and mix until melted. Gently fold in whipped cream. It is okay if there are uneven streaks, just don't smash those fluffy whipped cream bubbles. Put half the cake cubes in the trifle dish (or other dish that is not as fancy), cramming them together so they will stay in a tight layer. Pour half the orange mixture over the top, cover with a thin layer of whipped topping, and top with half the oranges. On top of the oranges, put the remaining of the cake cubes in, pour over the remaining orange mixture, cover with the remaining oranges, and cover with whipped topping. Refrigerate.

NO-BAKE TROPICAL TWINKIE TRIFLE

NO-BAKE TROPICAL TWINKIE TRIFLE 1 - 20 oz can Crushed Pineapple (drained) 1 box (10 cakes) - "Twinkies" snack cakes 2 boxes (3.4 oz) Instant Banana Pudding 1 can (21 oz) Strawberry Pie Filling 3 ripe bananas , cut to your liking 1 - 8 oz container Cool Whip (or whipping cream) Toasted Coconut (optional) Chocolate syrup (optional) Chopped Nuts of your choice(optional) Maraschino Cherries (optional) This recipe filled 2 loaf pans (9 x 5 1/2) Pour drained pineapple in bottom of pans, next place the Twinkies on top. Prepare the Banana Pudding as directed on box, then pour over layers. Pour Strawberry Pie Filling for next layer, followed by cut bananas. Spread container of Cool Whip next or you can use Whipping Cream. Top with optional toasted coconut, drizzle chocolate syrup, then sprinkle with chopped pecans. Place Maraschino Cherries on very top.

CINNAMON PANCAKE STACK

CINNAMON PANCAKE STACK for the Pancakes: 4 cups all-purpose flour 8 tsp baking powder 1 tsp. salt 2 cups milk 2 cups water 4 Tb canola oil 4 large eggs, lightly beaten For the Cinnamon Filling 1 cup butter, melted 1 1/2 cup brown sugar, packed 2 tbsp ground cinnamon For the Cream Cheese Glaze 1/2 cup butter 4 oz. cream cheese 1 1/2 cups sugar 1 tsp. vanilla To make the Cinnamon Filling: Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. To make the Pancakes: Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps. Heat your griddle/pan to exactly what temperature you want but not to high or you could burn the cinnamon. You don't want these too cook too quickly. Pour desired amount of mixture onto girdle or pan. cook for a few seconds to seal the base before adding the cinnamon mixture. Using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill. To make the Cream Cheese Glaze: In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency. Place pancake on plate, then cover with cream cheese glaze. keep doing this until you have run out of pancakes. pour cream cheese glaze over the top when finished.

Burger & Tater Casserole

Burger & Tater Casserole Could be made low carb by shredding turnips or cauliflower or even zucchini ....instead of using hash browns and elimate the chips 2 lb pkg of frozen hash browns or use shredded turnips, cauliflower or zucchini to make it low carb. 1 to 2 lbs of ground beef 1 cup of sour cream 1 c. shredded cheddar cheese 1/2 c. butter 2 cans of cream of chicken soup 1/2 c. chopped onion 1 cup crushed potato chips Pre Heat Oven to 350 degrees Cook your hamburger and onions... transfer to a 13 x9 greased pan sprinkle with salt and pepper In a large bowl mix your hashbrowns, soup, sour cream and cheese...then spread over the top of you hamburger. Melt your butter and add crushed chips to it.. spread over top of mixture Bake for 45 min.

Cheater Restaurant Style Refried Beans

Cheater Restaurant Style Refried Beans 1 can refried beans (I like the Taco Bell brand) 1/3 c. sour cream 1 Tbsp. Valentina hot sauce 3/4 c. grated monterey jack cheese (or a cheddar/jack blend) In a small sauce pan combine the refried beans, sour cream, and hot sauce over medium-low heat. Stir constantly and when the beans are heated through (don't bring it to boiling) remove from heat and pour into a glass pie pan or 9x9 dish. Top with grated cheese and heat in the oven or microwave until cheese is melted.

Honey Dijon Garlic Chicken

Honey Dijon Garlic Chicken 1 1/2 pounds boneless, skinless, chicken thighs (You can also use chicken breasts) 2 Tablespoons olive oil 6 garlic cloves, divided (3 minced, 3 whole) * 1/4 cup honey 3 Tablespoons stone ground dijon mustard salt and pepper to taste green onions or fresh parsley for garnish In a medium sized skillet over medium heat add 1 tablespoon olive oil. Add 4 whole garlic cloves. Salt and pepper the chicken thighs and cook each side until the temperature reads 165 degrees. Remove and set aside on a plate. Add 1 tablespoon olive oil and 3 garlic cloves minced. Cook until tender and which in honey and mustard. Add the chicken back to the pan and heat for a couple of minutes more. Garnish with green onions or fresh parsley. Notes: Sautéing the whole garlic cloves is completely optional, just adds a little more garlic flavor to the dish.

Peanut Butter Cup Cheesecake Bars

Peanut Butter Cup Cheesecake Bars 1 cup all purpose flour 1/2 cup sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 eggs 5 tbsp butter, melted 5 oz cream cheese, softened 2 cups powdered sugar 1/2 tsp pure vanilla extract 8 standard size Reese's Peanut Butter Cups, each chopped into four pieces 1 cup chocolate chips 1 cup peanut butter chips Preheat oven to 350 degrees. In a large bowl mix together flour, baking powder, baking soda, salt and sugar to prepare the cake mixture. Add in melted butter and stir to combine. Add in one of the eggs and stir to combine well. Press mixture into an 8x8 sized baking pan and set aside. Place the chopped peanut butter cups into the pan on top of the cake mixture. Sprinkle with 1/2 cup chocolate chips and 1/2 cups peanut butter chips. In a separate bowl mix together softened cream cheese, egg, vanilla and powdered sugar. Stir until well combined then pour mixture over the top of your cake mixture and chocolates. Spread gently with a spatula to cover. Sprinkle top of cream cheese layer with remaining chocolate and peanut butter chips. Bake for approximately 30-35 minutes or until golden brown. Remove from oven and let cool. Store in fridge (though take out of fridge about 10 minute prior to eating)

Everything Cookies

Everything Cookies 1 stick butter (softened or room temp) 3/4 c brown sugar 1 egg 1/2 tsp vanilla 1 cup flour 1/2 cup oatmeal 1/2 tsp baking soda 1/2 tsp salt 1/2 cup dark chocolate chips 1/4 cup walnuts chopped 1/2 cup Mix-Ins Peanut Lovers (peanut butter chips, Reese's pieces, unsalted peanuts) Pre heat oven to 375°F Cream butter and sugar. Add egg and vanilla, mix together until egg is well combined. Add flour, salt and baking soda. Mix well. Add walnuts, dark chocolate chips and peanut butter chips. Stir together. Line a baking sheet with parchment paper, drop spoonfuls of dough on sheet. 12 cookies per pan (they will spread). Bake 8-10 minutes, do not over bake. Remove cookies from oven and place on a wire rack to cool. This will make them chewy but crispy at the same time.

Pina Colada Salad

Pina Colada Salad 1 (20 ounce) cans crushed pineapple in juice 1 (3 ounce) packages instant coconut cream pudding mix 1/2 cup flaked coconut 1 (8 ounce) containers Cool Whip 3 ounces cream cheese 1/3 cup white sugar Mix crushed pineapple with juice, instant pudding and coconut. Fold in Cool Whip. Cream together cream cheese and sugar in separate bowl. Then fold into other mixture; chill.

PECAN BUTTERMILK FUDGE

PECAN BUTTERMILK FUDGE 1 cup pecans 2 cups sugar 1 cup buttermilk 1/2 cup unsalted butter 1 tablespoon honey 1/8 teaspoon kosher salt Flaky sea salt Preheat oven to 350°F. Line a 9×5″ loaf pan with parchment paper. Toast pecans until fragrant and slightly darkened in color. Heat sugar, buttermilk, butter, honey and kosher salt over medium-high heat, until butter and sugar are melted. Immediately pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5–8 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth top and sprinkle with sea salt. Let sit at least 1 hour before cutting into pieces.

Chicken and Roasted Garlic Lasagna

Chicken and Roasted Garlic Lasagna Chicken Mixture 2 cups roasted chicken, shredded 2 bulbs of roasted garlic 1/4 sweet yellow onion, diced finely 5-6 baby bell peppers, diced finely (I used red & yellow) 6-7 fresh basil leaves, chopped Dried oregano, to taste Sea salt and freshly cracked pepper, to taste Chicken and Roasted Garlic Lasagna Prepare the roasted garlic. Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly. Chicken and Roasted Garlic Lasagna Other Ingredients: 1 (15 ounce) container ricotta cheese (I used part skim fat) 1 egg 5-6 fresh basil leaves, chopped Dried Oregano, to taste Fresh nutmeg, grated, to taste 1/2 cup + 3 tbsp of Parmesan cheese (divided) 4 cups of marinara 9 whole wheat lasagna noodles, cooked per instructions Mozzarella cheese, shredded Roasted Garlic and Basil Marinara Chicken and Roasted Garlic Lasagna Preheat oven to 375 degrees. Coat a large 9×13 baking dish with cooking spray.In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain. Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.

Make-ahead French Toast Sticks

Make-ahead French Toast Sticks 2 eggs 1/2 c icing sugar 1/4 c milk 2 T maple syrup 1 t brown sugar 1/4 t ground cinnamon 1/4 t nutmeg 8 slices white bread, each cut into 4 strips 3 T butter In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended. Dip each bread strip into the egg mixture, coating completely. In a large skillet, melt 1 tablespoon butter over medium heat. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed. Serve immediately or cool completely, flash freeze on cookie sheet, then store in a labeled freezer bag. To serve: reheat in the oven, toaster oven, or microwave until heated through. Makes 32 sticks.

Chicken Tetrazzini

Chicken Tetrazzini 16 oz linguini, cooked 1/2 cup butter, softened 4 chicken breasts, cooked, diced 2 cans cream of chicken soup 2 cups sour cream 1 tsp kosher salt 1/2 tsp ground pepper 1/2 cup chicken broth 2 Tb parmesan cheese 2 cup shredded mozzarella Cook noodles according to box instructions. Set aside. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake covered with foil for 45 minutes at 300. Remove foil and bake for an additional 15 minutes.

Green Chile Potato Stew

Green Chile Potato Stew Serves 8 3 tablespoons vegetable oil 1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes 1 1/2 cups diced onion 1 tablespoon minced garlic 6 cups chicken or beef broth 1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes 2 to 3 teaspoons salt, to taste 3 cups roasted, peeled, chopped Pueblo green chiles Heat the oil in a 6-quart pot over high heat and brown the meat. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. Stir, serve and top with cheese. A warm tortilla on the side is a must!

Strawberry Shortbread Pie

Strawberry Shortbread Pie *For the Crust : 1 1/4 c. flour 1/4 c. sugar pinch of salt 1/2 c. butter (room temperature..very important) *For the cream cheese whip layer: 1 c. heavy whipping cream 8 oz of cream cheese.. (room temp.) 1 1/4 c. powdered sugar 1 tsp vanilla *For the strawberry topping: 3 cups of sliced strawberries 1/2 c. powdered sugar 2 tsp. cornstarch 3 drops red food coloring To make your crust.. Preheat oven to 325.... mix your flour, sugar in a med. bowl... cut in the butter until crumbly.. then quickly combine mix it with your hands until it forms a dough... its ok if its a bit dry.... press evenly onto bottom and sides of 9" pie pan... don't press to hard.. bake for 20 to 25 min. Cool Completely To make the cream cheese layer: 1st whip your heavy cream until stiff. ... then set it in the refrigerator...In another bowl.. cream your cream cheese and 1 1/4 cup of powdered sugar until smooth.. 1 to 2 min...blend in vanilla...Fold the whipped topping in...***VERY IMPORTANT...Try not to eat it all.. ya it's that good...put the mixture in the cooled pie crust and smooth.. refrigerate. To make the strawberry topping... mix the sliced strawberries and 1/2 cup powdered sugar... Let Stand 30 min.... drain the juice.. SAVE it.... you need 1/3 cup if not enough add some water.. In a small sauce pan put juice, cornstarch and red food coloring... stir constantly till thickens...remove from heat... cool completely.. then combine with strawberries.. You can spread on pie now or wait till serving.. leave a bit of an edge so you don't make the crust soggy....

Pineapple Sunshine Cake

Pineapple Sunshine Cake 1 box yellow cake mix 4 eggs ½ cup oil 1 (8 oz) can crushed pineapple with juice ICING: 1 (8 oz) container whipped topping, thawed 1 small box instant vanilla pudding 1 (8 oz) can crushed pineapple with juice Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack. In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake.

Slice of heaven

Slice of heaven 1 package devil's food chocolate cake or german choc. cake mix 1 14 oz can sweetened condensed milk 1 jar caramel topping 1 8 oz tub cool whip 4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

Sausage & Cheese Stuffed Bread

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

Italian Sausage Pie

Italian Sausage Pie 1 pie shell, unbaked 3⁄4 lb Italian sausage, sweet 1⁄2 cup onion, chopped 3 eggs, beaten 1⁄2 cup cream or 1⁄2 cup milk 1 cup mozzarella cheese, shredded salt & pepper, to taste Place pie shell in oven during the pre-heating time for about 5- 10 minutes in order to firm the bottom some. Don't overcook! Remove casing from the sausage and crumble. Sauté sausage and onions; drain well and spoon into prepared pie shell. Blend eggs, milk, cheese, salt and pepper; pour over sausage mixture. Bake at 350 degrees F. for 35 minutes, or until custard sets and tests clean with a knife. Allow to cool slightly. Cut into 8 wedges and serve.

Hamburger Gravy over Mashed Potatoes

Hamburger Gravy over Mashed Potatoes 1 1/2 lbs ground round 3 tbsp margarine 1/3 cup all-purpose flour 3 cups milk salt , to taste black pepper , to taste 1 pinch cayenne pepper hot cooked mashed potatoes Brown ground round. Drain any grease. Add margarine and flour. Cook for a few minutes over medium heat. Add milk. Increase heat and cook, stirring constantly until thickened. Add salt and pepper to taste. Add the cayenne pepper. Serve over mashed potatoes.

New Orleans-Style BBQ Shrimp

New Orleans-Style BBQ Shrimp 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine (you can substitute the wine with gingerale, apple juice or chicken broth) 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

Quesadilla Casserole

Quesadilla Casserole 1 pound ground beef 1/2 cup chopped onion 2 cans (8 ounces each) tomato sauce 1 can (15 ounces) black beans, drained and rinsed 1 can (8 3/4 ounces) whole kernel corn, undrained 1 can (4 1/2 ounces) chopped green chiles, undrained 2 teaspoons Chili Powder 1 teaspoon Cumin, Ground 1 teaspoon Garlic, Minced 1/2 teaspoon Oregano Leaves 1/2 teaspoon Red Pepper, Crushed 6 flour tortillas, (8-inch) 2 cups shredded Cheddar cheese Preheat oven to 350°F. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the seasonings. Bring to boil. Reduce heat to low; simmer 5 minutes. Spread 1/2 cup of the beef mixture on bottom of 13x9x2-inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

Oven Baked fajita

Oven Baked fajita 1 pound boneless, skinless chicken breasts, cut into strips 2 Tbsp vegetable oil 2 tsp chili powder 1 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 tsp seasoned salt 1 (15 oz) can diced tomatoes with green chilies (Rotel) 1 medium onion, sliced 1/2 red bell pepper, cut into strips 1/2 green bell pepper, cut into strips Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender

Shrimp Louis Pasta Salad

Shrimp Louis Pasta Salad 3 cups spiral shaped pasta, uncooked 1 cup mayonnaise 1/2 cup ranch dressing 1/3 cup seafood cocktail sauce 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce salt and pepper 1 lb medium cooked shrimp, peeled & deveined 1/2 cup chopped fresh tomato 1/2 cup sliced green onion 1/4 cup chopped sweet red pepper 2 tablespoons chopped fresh parsley Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper. Stir in cooled pasta and remaining ingredients. Serve immediately or cover and refrigerate.

Dill Pickle Dip

Dill Pickle Dip 8 ounces cream cheese, soften 3 tablespoons dill pickle relish 1 tablespoons onion powder 1/4 teaspoon garlic powder 1 teaspoon dried dill weed In a bowl add the cream cheese, the relish, onion powder, garlic powder, and dill weed. With a hand mixer, blend everything on medium until nice and smooth. Chill for at least one hour.

Brown Sugar Carmel Pound Cake

Brown Sugar Carmel Pound Cake 1 ½ cups butter softened 2 cups light brown sugar, packed 1 cup granulated sugar 5 large eggs 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup whole milk 1 8oz bag toffee chips 1 cup pecans, chopped Carmel Drizzel: 1 – 14 oz can sweetened condensed milk 1 cup brown sugar 2 tablespoons butter ½ teaspoon vanilla extract Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake. Directions for Caramel Drizzle In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

DEVILED EGG PASTA SALAD

DEVILED EGG PASTA SALAD 6 eggs 1 lb Elbow macaroni 3 cups Miracle Whip or mayonnaise 2 Tbsp yellow mustard 1 tsp white vinegar salt and pepper to taste 1/4-1/2 cup dill pickle relish Paprika Place the eggs in the bottom of a medium pot and cover with cold water. Heat to boiling. As soon as the water boils, place a lid on the pot and remove from heat. Keep covered for 13 minutes, then drain the water, rinse, peel, and chop the eggs. Cook pasta according to directions on box; drain. Rinse in cold water and drain again. While pasta is cooking, whisk together Miracle Whip or mayonnaise, mustard, vinegar, and salt and pepper. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).

3 INGREDIENT NO BAKE PEANUT BUTTER BARS

3 INGREDIENT NO BAKE PEANUT BUTTER BARS 1 C. Peanut Butter 1 C. Honey 3 C. old fashioned oatmeal Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency. Mix in oats and stir. Press into a 9 x 9 inch pan. Cover and let set overnight.

Boneless Chicken Breasts With Stuffing Mix

Boneless Chicken Breasts With Stuffing Mix 4 boneless chicken breasts 2 (10 1/4 ounce) cans cream of chicken soup 10 ounces water 4 slices swiss cheese 1 (6 ounce) box seasoned stuffing mix (I use StoveTop) Mix cream of chicken soup with water. Pour into 13x9x2 baking dish. Lay chicken breasts on top. Add a slice of Swiss cheese on each chicken breast. Pour the dry stuffing mix over the top, covering it completely. Bake covered at 350F for 1-1/2 hours.

Crockpot Beer Chicken

Crockpot Beer Chicken 2 lbs skinless, boneless chicken breast (or thighs) 1 bottle or can of your favorite beer 1 tsp salt 1 tsp garlic powder or 3 cloves of minced 1 tsp. dried oregano 1/2 tsp black pepper Place all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours

Sour Cream Chicken

Sour Cream Chicken 1 teaspoon extra virgin olive oil 4 boneless skinless chicken breasts, trimmed of excess fat 1 teaspoon dried oregano (optional) 1 teaspoon dried basil (optional) 1/2 teaspoon salt 1/2 teaspoon ground pepper 8 ounces nonfat sour cream 10 3/4 ounces 98% fat-free cream of chicken soup 25 ritz whole wheat crackers 1/2 cup light butter, melted Preheat oven to 350 degrees. Spray an 8 x 8 inch baking dish with Olive Oil cooking spray (I use a glass pyrex dish). Chop up the chicken into bite sized pieces trimming the excess fat and brown over medium heat in the olive oil. Add oregano, basil (if using for flavor), salt and pepper. Stir until chicken looks cooked through. When the chicken is done, pour into your prepared pan and spread it out so that it's even. In a separate bowl, mix together the sour cream and the soup. Spoon this mixture over the chicken spreading it out to cover. Place the crackers in a Ziploc bag and crush to fine crumbs. Spread the crackers over the chicken/soup mixture. Spoon the melted butter over the crackers. Bake until top is golden brown, approximately 20-30 minutes.

CHICKEN STROGANOFF

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

Crescent Roll Apple Turnovers

Crescent Roll Apple Turnovers 2 cans Pillsbury Crescent Rolls (8 total) 1 Granny Smith apple or other tart baking apple, peeled & chopped 1/3 c brown sugar 2 T flour 1/2 t cinnamon 1/4 t nutmeg 2 T melted unsalted butter Cinnamon & sugar mixture Separate crescent rolls. Combine apples, brown sugar, flour, cinnamon & nutmeg. Evenly divide apple mixture onto 8 rolls. Drizzle melted butter over apples, saving enough to brush on top of rolls. Fold dough over top of apples, pinching up sides as best as possible (there will be openings on sides). Brush with remaining butter and sprinkle with cinnamon and sugar. Bake at 400 degrees for about 12 minutes or until rolls are golden. Serve warm.

Broccoli Cauliflower Salad

Broccoli Cauliflower Salad 3 bunches of fresh Broccoli (enough to make a head) 1 head of cauliflower Bacon bites sunflower seeds 16 oz hidden valley lite ranch red onion Tomato Colby Jack cheese cubed Cut the broccoli and cauliflower into pieces, once you have completed with that, make sure you wash them well. Cut up part of a red onion, and cut the colby jack cheese into cubes. After you have washed your vegetables and cut the onion and cheese, place in large bowl all together, add the remainder ingredients (the entire 10 oz bottle of ranch, sunflower seeds, and bacon bites. Sunflower seeds, bacon bites, onion and cheese you, can use any desired amount). After all the ingredients have been added, mix all them together with a large spoon. Place in refrigerator and let chill for an hour then serve.

Pumpkin Spice Rice Crispy Treats

Pumpkin Spice Rice Crispy Treats 4 c marshmallows 3 tbsp. butter 1/8 c pumpkin puree 1/2 tsp. pumpkin pie spice 1/2 tsp. vanilla 6 c rice crispy cereal pinch of salt (you do not need much) Melt together the butter and marshmallows in a non-stick pot over low-med heat. When melted, turn off heat and add in the pumpkin, salt, vanilla and pumpkin pie spice. Stir in the rice cereal and press into a brownie pan lined with wax paper or cooking spray. Let it set for about 15-20 minutes. *These may be a little more gooey than the regular rice crispy treats because of the pumpkin.

YELLOW SQUASH CASSEROLE

YELLOW SQUASH CASSEROLE 2 pounds of yellow squash (about 4 cups) 1/2 large onion, chopped 1 sleeve of Ritz Crackers (about 35 crackers) 1 cup cheddar cheese 2 eggs 3/4 cups milk 1/2 cup butter, melted salt and pepper, to taste Preheat oven to 400 degrees F. Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside. In medium bowl, combine cracker crumbs and cheese. In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture. In a small bowl, whisk together egg and milk, then add to squash mixture. Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper. Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish. Bake at 400 degrees F for 25 minutes until lightly brown.

Banana Creme Bundt Cake

Banana Creme Bundt Cake 2 bananas 1 (3 oz) package of banana instant pudding 1 c water 1 yellow cake mix 4 eggs 1/4 c oil 1/2 c finely chopped pecans In large mixing bowl, mash bananas. Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer. Add chopped pecans. Pour into greased and floured bundt pan. Bake at 350 degrees for 60 minutes. Cool in pan for 15 minutes. Remove from pan and let cool. Sprinkle with powdered sugar before serving.

EASY CARAMELIZED BAKED CHICKEN WINGS

EASY CARAMELIZED BAKED CHICKEN WINGS 3 pounds chicken wings 2 tablespoons olive oil 1/2 cup soy sauce 2 tablespoons ketchup 1 cup honey 1 clove garlic, minced salt and pepper to taste Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.

Taco Casserole

Taco Casserole 1 1 lb. ground beef 1 16 oz. can refried beans 1 C. chunky salsa 1 pkg. taco seasoning 2 C. crushed tortilla chips, plus more for topping 2 C. shredded Mexican cheese blend 1 large tomato chopped 4 green onions, chopped shredded lettuce Brown ground beef in a skillet and drain the grease off. Add in the refried beans, taco seasoning and salsa. Cook for 5 minutes and remove from heat. In a 9 x 13 casserole dish spread 2 C. tortilla chips around the bottom. Evenly spread the meat mixture over the top. Top that with 1 1/2 C. cheese, 1/2 the green onions and 1/2 of the chopped tomatoes. Bake at 350 degrees for 20 minutes. Remove from oven and top with shredded lettuce, remaining green onions, tomatoes, a few more chips and then the remaining cheese.

SOUTHERN FRIED CORNBREAD

SOUTHERN FRIED CORNBREAD 2/3 cup cornmeal 1/3 cup self rising flour 1/3 cup buttermilk 1 large egg oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like) Directions: Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil.

Rice, Broccoli, & Cheese Casserole

Rice, Broccoli, & Cheese Casserole 1 cup rice, cooked 1 cup milk 10 ounces frozen broccoli, cooked 1/2 lb Velveeta cheese, cubed 1 small onion, diced 1 (10 3/4 ounce) can cream of chicken soup 1 (4 ounce) can mushrooms Mix everything in a big casserole dish. Bake at 375°F, for 45 minutes.

Crab Bombs

Crab Bombs 1 lb. Crab meat 1 Egg, beaten 1 cup Ritz Crackers, crushed 1 tsp. Yellow Mustard 2 tbsp. Fresh Lemon Juice 2 tbsp. Fresh Parsley, chopped 1 tsp. Old Bay Seasoning 1 tbsp. Worcestershire Sauce Place crab meat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crab meat. Mold into golf ball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Fully loaded potatoe casserole

Fully loaded potatoe casserole 8 medium potatoes, peeled and cut into quarters 1/2 cup cream cheese 1/2 cup sour cream 1/4 cup butter 1/4 cup milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper (optional) 1 1/2 cups shredded cheddar cheese, divided 8 slices bacon, cooked, chopped, divided 1/2 bunch green onions, sliced Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well. Preheat oven to 375° degrees F. Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately

Cheesy Taco Lasagna

Cheesy Taco Lasagna 1 lb. ground beef 1 tbsp. Taco Seasoning 3 c. Favorite Salsa 2 15-oz. ricotta 1/4 c. sour cream 1 large egg 3 c. shredded Mexican cheese Sliced scallions, for garnish Thinly sliced red jalapeño, for garnish Preheat oven to 350 degrees F. In a large skillet over medium heat, add ground beef. Season with taco seasoning and cook, crumbling up with a wooden spoon, until no longer pink, about 8 minutes. In a 9 x 13" baking dish, spoon a layer of salsa over bottom to cover. Layer lasagna noodles. In a medium bowl, mix ricotta, sour cream, and egg and season with salt. Spread ricotta mixture over noodles and top with a layer of ground beef and cheese. Repeat layers until baking dish is full, making sure to end with cheese. Cover with aluminum foil and bake until bubbly, 30 to 35 minutes. Let cool 10 minutes, then garnish with scallions and jalapeño and slice.

French Vanilla & Chocolate Chip Cookies

French Vanilla & Chocolate Chip Cookies 1 Box French Vanilla Cake Mix 2 Eggs 1/2 Cup Vegetable Oil. 1 1/2 Cups Chocolate Chips Bowl of Cinnamon Sugar Mixture Mix cake mix, eggs, and oil in large bowl. Fold in chocolate chips. Make small teaspoon size balls and roll until coated in the cinnamon sugar mixture. Place on baking sheet and bake at 350 degrees for 10-12 minutes

Idaho Tacos

Idaho Tacos 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning 4 large hot baked potatoes 1 cup cheddar cheese 1 cup chopped green onion salsa (optional) sour cream (optional) Cook the ground beef til browned, then drain. Add the taco seasoning and prepare according to package instructions. With a sharp knife, cut an X in the top of each fresh, hot baked potato. Fluff pulp with a fork. Top each potato with taco meat, cheese and green onion. Serve with bowls of salsa and sour cream and add as desired.

Fudge Lovers Cream Cheese Cake

Fudge Lovers Cream Cheese Cake 1 box Betty Crocker SuperMoist devil's food cake mix 1 box (4-serving size) chocolate instant pudding and pie filling mix 3/4 cup hot water 3/4 cup vegetable oil 1 teaspoon vanilla 4 eggs Filling 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1 egg 1/2 cup semisweet chocolate chips 1/2 cup chopped nuts, if desired Frosting 1 container Betty Crocker Rich & Creamy chocolate Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts. Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Southwestern Baked Spaghetti

Southwestern Baked Spaghetti 8 ounces uncooked spaghetti 1⁄2 cup milk 1 egg 1 lb ground beef 1 medium onion, chopped 1 medium green bell pepper, chopped 2 garlic cloves, minced 1 teaspoon chili powder 1⁄2 teaspoon cumin 1⁄2 teaspoon oregano 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 2 (8 ounce) cans tomato sauce 1⁄2 cup shredded cheddar cheese 1⁄2 cup shredded monterey jack cheese . Cook spaghetti per package direcions. Combine milk and egg, mix well. Combine drained spaghetti, milk and egg; mix well. Pour spaghetti mixture into a buttered 9X13 inch casserole dish. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes. Spread meat mixture over spaghetti. Sprinkle with cheese. Bake at 425°F for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.

lemon cookies

lemon cookies 1 pkg. lemon cake mix 1 8oz. tub of cool whip 1 egg Preheat oven to 350 degrees F. Mix all of the ingredients. Dough will be thick. Drop 1 Tbsp balls of dough on to a greased cookie sheet. Bake for 10 minutes.

Hot Artichoke Dip

Hot Artichoke Dip 1 package onion soup mix 1 3/4 cups artichoke hearts, cooked & chopped 1 cup mayonnaise 1 cup sour cream 1 cup shredded mozzarella cheese In a casserole dish, combine the onion soup mix, artichoke hearts, mayonnaise, sour cream & mozzarella cheese. Bake, uncovered, in a preheated 350ºF (180ºC) oven for 30 minutes or until it is heated through. Serve with crackers, veggie sticks, etc

FLUFFY PEACH RICE PUDDING

FLUFFY PEACH RICE PUDDING 1 (8 oz.) can sliced peaches 1/2 c. water 1/4 tsp. salt 1 c. minute rice 1 (3 1/4 oz.) pkg. Jello vanilla pudding & pie filling 2 1/4 c. milk 1 egg yolk, slightly beaten 1 egg white 1 tbsp. sugar 1/4 tsp. vanilla Drain peaches, measuring 1/2 cup syrup into a saucepan. Dice peaches; set aside. Add water, salt and rice to peach syrup in pan. Bring quickly to a boil. Reduce heat, cover and simmer 5 minutes. Add pudding mix, milk and egg yolk. Cook and stir over medium heat until mixture comes to a full boil, about 5 minutes. Remove from heat; beat in egg white until foamy. Add sugar and beat until mixture will stand in peaks. Gradually fold in warm pudding to egg white mixture. Fold in diced peaches and vanilla. Chill 1 hour before serving. 6 to 8 servings.

Apple Smile Snack

Apple Smile Snack Makes 8 smiles 1 red apple 8 teaspoons creamy peanut butter 40 miniature marshmallows Cut apple into quarters; remove core. Cut each quarter into 4 slices. Spread ½ teaspoon peanut butter one side of each slice. Place 5 marshmallows over peanut butter on 8 apple slices. Top each with remaining apple slice, peanut butter side down, to make a smiling mouth.

CROCKPOT GUMBO

CROCKPOT GUMBO 3 tablespoons flour 3 tablespoons oil 1/2 pound smoked sausage, cut into 1/2 inch slices 2 cups frozen cut okra 1 large onion, chopped 1 large green bell pepper, chopped 3 cloves garlic, minced 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon pepper 1 can (14.5 ounce size) diced tomatoes, undrained 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed 1 1/2 cup uncooked regular long-grain white rice 3 cups water In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in Crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.