HAWAIIAN CHEESECAKE BARS

HAWAIIAN CHEESECAKE BARS 2 cups flour 1 cup sugar 1 cup butter 16 ounces cream cheese 4 TBS sugar 4 TBS milk 2 eggs 2 tsp vanilla 16 ounces crushed pineapple, drained 2 cups flaked coconut 2 TBS melted butter Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly. Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

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 tbsp. butter, melted 2 tsp. sugar 2 tsp. cinnamon caramel 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 caramel sauce on top

Butter Biscuits

Butter Biscuits Yields - 9 biscuits 1/2 cup butter 2 1/2 cups all-purpose flour 1 tablespoons sugar 2 tsp salt 1 tsp pepper 1 1/2 tablespoons baking powder 1 3/4 cups low fat buttermilk Preheat oven to 450. Place butter into square oven safe baking dish and put into oven as it preheats. In a medium bowl whisk together flour, sugar, salt & pepper and baking powder. Stir in buttermilk, until just combined. Once oven is preheated and butter is melted remove baking dish from oven. Pour batter into pan and spread into a even layer, butter may come over the top and that is fine, just do not mix into butter. Using a serrated knife cut dough into 12 squares Place baking dish into oven and bake for 18-22 minutes, or once top is golden brown. Remove and serve

Paradise Cookies

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

Breaded Baked Pork Chops

Breaded Baked Pork Chops 4 boneless pork chops 1 cup Italian breadcrumbs 1/4 cup parmesan cheese 1 tablespoon oregano 1/2 tablespoon sage 1 teaspoon rosemary 1 teaspoon cracked black pepper 1/8 teaspoon salt 4 tablespoons butter or 4 tablespoons margarine Preheat oven to 375 degrees. Melt butter and keep warm in large bowl. Combine Italian bread crumbs, parmesan and spices in a large bowl. Dip pork chops into butter mixture and then into bowl containing the bread crumbs and coat thoroughly. Bake at 375 degrees for 35 minutes or until browned, depending on the thickness of the chops

BURRITO CASSEROLE

BURRITO CASSEROLE 1 lb ground beef or ground turkey 1/2 onion, diced 1 (1.25 oz) package taco seasoning 6 flour tortillas 1 (16 oz) can refried beans 2-3 cups shredded sharp cheddar cheese 1 can cream of mushroom soup 4 ounces sour cream Preheat oven to 350 degrees. In a large skillet brown meat with onion. Drain. Add taco seasoning and refried beans. In a separate bowl combine mushroom soup and sour cream. Spread half the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and place them in an even layer of the sour cream mixture. Put half of the meat mixture over top of the tortillas. Top with half of the cheese. Repeat layers one more time. Put in oven and bake, uncovered, for 20-30 minutes.

Pumpkin Spice Poke Cake

Pumpkin Spice Poke Cake 1 box (15.25 oz.) spice cake mix (I used Betty Crocker) 1 can (15 oz.) 100% pure pumpkin (NOT pumpkin pie filling) 3 large eggs 2 boxes (3.4 oz. each) Jell-o brand pumpkin spice instant pudding mix 4 cups milk 1 tub (8 oz.) whipped topping, thawed Pumpkin candies Preheat oven to 350° F. Spray a 9x13-in. baking pan with cooking spray and set aside. Place the cake mix, pumpkin and eggs in a large mixing bowl. Mix on low speed with an electric mixer for 1 minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Mix on medium speed for another minute or two or until the mixture looks well combined. Pour the batter into the prepared pan. Level out with the spatula. Bake for 30 minutes or until toothpick inserted near the center tests clean. Remove from the oven and allow to cool while you prepare the pudding mixture. Using the handle part of a wooden spoon, poke holes in the cooled cake. There is no set number of holes, but you want plenty of nooks and crannies for your pudding to fill. In a large mixing bowl, combine the pudding mixes and milk. Whisk until the pudding mix completely dissolves. Pour the pudding over the cake - filling the holes as best you can. Level out the pudding and gently push pudding into the holes to fill. Cover your cake pan with plastic wrap and refrigerate for about 2 hours or until the cake has cooled completely and the pudding is set up. Remove the cake from the refrigerator and spread the whipped topping evenly over the top of the cake. If desired, top with pumpkin candies to decorate. Store cake covered, in the refrigerator.

Easy Pumpkin Crunch Cobbler

Easy Pumpkin Crunch Cobbler 1 - 15 ounce can pumpkin puree 1/2 cup sugar 1/2 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cloves 1/2 teaspoon salt 1 Tablespoon cornstarch 4 eggs 1 1/2 cups milk 1 box yellow cake mix 1 cup pecan chips 1/2 cup toffee bits 1/2 cup butter, melted Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. Whisk together the pumpkin, sugars, spices, salt, cornstarch, eggs, and milk. Pour into the prepared pan. Stir together the cake mix, pecan chips, and toffee bits. Sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter on top. Bake for 60 minutes. Remove and cool slightly. Serve warm with ice cream, or refrigerate and serve cold with Cool Whip

HARVEST CARAMEL CORN

HARVEST CARAMEL CORN 10 Cups of Popped Popcorn Salt 1 Cup Butter (Sweet Cream Salted) 1 Cup Brown Sugar 2 tsp. Vanilla 1/2 tsp. Baking Soda Mini Rollo's Harvest Blend M&M Candy Make popcorn. Salt popcorn and set aside. Melt 1 cup of butter in a medium saucepan over medium heat. Add 1 cup of brown sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil and cook for 5 minutes. Add the 2 tsp. of vanilla at the 4 minute mark. Continue to boil for one addition minute and then add the ½ teaspoon of baking soda. Drizzle 3/4 of the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Save ¼ of the mixture to the side. Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner. Drizzle the remaining caramel mixture over the caramel corn and immediately sprinkle the M&M Candy and the Mini Rollo's on the areas with the drizzled caramel mixture. Let the popcorn cool. Serve.

SLOW HAMBURGER AND POTATOES

SLOW HAMBURGER AND POTATOES 3 pounds lean ground beef 1 can (15 ounces) tomato puree 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 can (10 1/2 ounces) condensed French onion soup with beef stock (or just Beef Stock works too) 3/4 cup water 28 oz Potatoes, Cubed 1 Onion sliced 1 Pepper sliced 4 medium carrots, diced (2 cups) 1 teaspoon salt 1-2 cups shredded cheddar cheese Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water. Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes the add cheese. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.

CHEESY TRASHY CASSEROLE

CHEESY TRASHY CASSEROLE 1 lb. ground beef 1 onion, chopped 1 can condensed cream of mushroom soup 1 can corn, drained Small brick of Velveeta, cut into cubes Tater Tots Preheat oven to 350 degrees. Brown beef and onion together then drain. Spread beef mixture in bottom of a casserole dish. Layer soup, corn, Velveeta, and tater tots. Bake for 45 minutes to an hour, until tater tots are golden brown.

GREEN CHILE STUFFED PORK

GREEN CHILE STUFFED PORK 1 Clove Garlic 1 Package Pork Tenderloin — butterflied lengthwise 1 Large Onion 2 Each Red Bell Peppers (diced finely) 1 1/2 cup New Mexico Green Chile (roasted, seeded, chopped) 2 Tablespoons Salted Butter (Melted) Salt and Pepper 1/2 Cup Chicken Broth 3/4 Cup Mozzarella Cheese (shredded) Preheat the oven to 350ºF Mix the red bell peppers, onions, garlic and New Mexico chiles and shredded mozzarella in a large mixing bowl, set aside. Lay the pork on a cutting board and open it up. Fill the tenderloin with the red bell peppers, onions, garlic and New Mexico chiles from end to end. Close the pork and secure it with butchers twine. Brush the pork with the butter and season it with salt and pepper. In a roasting pan with a rack, pour in the chicken broth and place on rack. Cover with aluminum foil and place in the oven for 40 minutes and let it rest for 10 minutes before slicing.

DEEP DISH FRENCH BREAD PIZZA

DEEP DISH FRENCH BREAD PIZZA For the sauce: (if you want to make your own ­ any pizza sauce will work though) 1 14.5 oz. can crushed tomatoes 1 clove garlic 2 t. dried oregano ½ t. salt 1/2 t. sugar 1/4 t. fresh ground pepper For the pizzas: 5 club rolls, 5-­6” each 1 TB cooking oil 1 onion, chopped 1 lb. ground beef 1 t. salt 1/2 t. pepper 4-­5 mushrooms, sliced 20 slices pepperoni 2 c. mozzarella cheese, shredded Preheat the oven to 350 degrees. Pour the can of crushed tomatoes into a small bowl. Finely mince the garlic and toss in with the tomatoes (I like to use my microplane to do this since the garlic won’t burn in the sauce and this way you won’t get large chunks of raw garlic while you eat). Stir in the oregano, salt, sugar and pepper. Set aside. Prepare the rolls: Cut off just the very top crust of the roll. Use your fingers to pull out the bread from inside the roll, creating a bowl. Be careful not to pull too much off from close to the sides and bottom as you don’t want the ingredients to leak out. You will want the sides and bottom to be about ½­3/4” thick. (Toast up the bread you pulled out to use as croutons in a soup or salad to avoid waste!) Heat the cooking oil in a sauté pan over medium ­high heat. Add the onion and sauté for about 2­3 minutes or until tender. Add the ground beef to the pan and season with salt and pepper. Break up the meat as it cooks with a wooden spoon, stirring frequently until the meat is no longer pink. Remove from the heat and drain using a metal colander. Set aside. Place the “bread bowls” onto a baking sheet. Spread the bottom of each with a good portion of the sauce. Then divide the ground beef mixture among the rolls (you don’t want these to over flow too much, so use less beef if necessary). Layer the mushrooms and the pepperoni on top of the beef. Now top the each bun with the mozzarella cheese. The mixture/cheese should come just barely above the top of the bun as it will sink a little as it cooks. Cook the deep dish pizzas for about 15­-20 minutes, until the cheese is melted and bubbling, the bread is slightly toasted, and the ingredients are warmed through. Let sit for about 5 minutes before serving.

DRUNKEN GARLIC CROCK POT ROAST

DRUNKEN GARLIC CROCK POT ROAST 2 1/2 lbs boneless beef chuck roast, trimmed of fat 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 medium onions, thinly sliced 24 garlic cloves, minced (about 4 tbsp.) 2 beef bouillon cubes 1/2 cup hot water 8 ounces lager beer 3 tablespoons brown sugar (cut back for a less sweet taste) 1 tablespoon Dijon mustard 1 tablespoon cider vinegar cornstarch (dissolved in water, for gravy) In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with pepper and salt, remove to a platter and keep warm. Add the remaining tbsp of oil to the pan and add the onions, cook so long as they just start to wilt and add the garlic, them cook so long as the onions are tender, a few mins more. Add the bouillon cubes to the hot water and stir to dissolve, add that to the skillet along with the beer, brown sugar, mustard, and vinegar, stir to mix well. Pour mixture into the bottom of the crock pot. Place roast on top of liquid, cutting into pieces if it doesn’t lay flat. Set the crock pot on low and cook for 7-8 hours. Remove meat from crock pot and pour liquid into a pan on the stove, heat to a boil, and mix a slurry out of the cornstarch and water, thicken pan liquid with slurry to make a gravy. Serve gravy over meat or with potatoes or noodles.

Easy Sausage, Peppers and Onions

Easy Sausage, Peppers and Onions 1/4 cup extra-virgin olive oil 1 pound sweet Italian turkey sausage 2 red bell peppers, sliced 2 yellow onions, sliced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 cup chopped fresh basil leaves 4 garlic cloves, chopped 2 tablespoons tomato paste 1 cup Marsala wine 1 (15-ounce) can diced tomatoes 1/4 teaspoon red pepper flakes, optional 4 to 6 fresh Italian sandwich rolls, optional Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

CABBAGE SOUP WITH HAMBURGER

CABBAGE SOUP WITH HAMBURGER 2-3 pounds of hamburger (can substitute ground turkey) 1 head of cabbage, chopped 2 cup celery, diced 2 cup white or yellow onion, diced 1 green bell pepper, diced 2-3 cloves garlic, minced 5-6 cups beef broth 2 – 14 oz can basil, oregano, garlic diced tomatoes 2 teaspoon oregano 2 teaspoon basil 1/2 teaspoon red pepper flakes few shakes of black pepper 1/2 teaspoon salt (optional) Brown your hamburger before adding to crock pot. Put all the ingredients in the crock pot, stir it around Cook on high between 5-6 hours or cook on low between – 6-8 hours

Taco Cornbread Casserole

Taco Cornbread Casserole 1 package corn bread/muffin mix (I use Jiffy – it’s my favorite!) 3 cups cooked taco seasoned meat 1 cup (8 oz) sour cream, light 1 cup colby jack, cheddar or mexican cheese, shredded and divided 1/2 cup onion, chopped 1 medium tomato, chopped 1 cup shredded lettuce In a large bowl, prepare cornbread mix based on instructions on the box. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 20 minutes. Remove cornbread from oven and spread meat over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 15 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

THE BEST MEXICAN BEEF CASSEROLE

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.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler 1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 cup pumpkin puree 1/4 cup milk 1/4 cup melted butter or vegetable oil 1 1/2 teaspoons vanilla topping: 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 cup chopped pecans 1 1/2 cups very hot water Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

An Easy Homemade Bread Recipe

An Easy Homemade Bread Recipe -- Just Five Ingredients :) 2 Cups of Warm Water 2/3 Cup Honey 1 3/4 Tablespoons Active Dry Yeast 1 1/2 Teaspoons Salt 6 Cups Bread Flour In a large mixing bowl, whisk together warm water and honey until honey is dissolved. Add yeast, and cover with a towel. In about 10-20 minutes, your mixture should look delightfully frothy. Mix in your salt, and then add the bread flour one cup at a time. (Use the whisk for the first three cups and then switch to a wooden spoon or silicone spatula for the last three cups.) Add a little extra flour to your hands and knead the dough, about 5 minutes. (Knead the dough right in the large mixing bowl. It keeps your counter cleaner.) Place kneaded dough in a large, greased bowl and cover with towel. After an hour, your dough should have risen significantly. Punch the dough for awhile then knead again for a couple of minutes. *Divide into two lightly-greased loaf pans and cover with your towel once more. After allowing the dough to rise for 30 minutes in the loaf pans, bake in a preheated oven at 325 for 30-35 minutes. A lot of bread recipes use an oven at 350, 325 works better if you use honey.

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.

JALAPENO POPPER QUESADILLAS

JALAPENO POPPER QUESADILLAS 6 jalapeno peppers - stemmed, seeded, and halved lengthwise 1 tablespoon butter, softened 2 (10 inch) flour tortillas 2 tablespoons cream cheese, softened 1/2 cup shredded Mexican cheese blend 3 tortilla chips, crushed, or more to taste (optional) Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Arrange jalapeno peppers, cut-side down, on the prepared baking sheet. Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers. Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside. Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

Hashbrown Potato Soup

Hashbrown Potato Soup 1 small onion, chopped 2 stalks celery and its leaves 1 stick butter 1 bag of frozen (unseasoned) hash browns (or 5-6 red potatoes, chopped into small pieces--no need to peel these) 2 tbsp parsley 1 tbsp coarse cracked pepper 3-4 chicken bouillon cubes 2-3 cups half and half 2-3 cups milk 1 can of cream of potato soup Over low heat, I put all of the bottom 6 ingredients in a large pot. In another pot, I sauté the onion and celery in the butter and then add the potatoes to soften. Once they are softened, I pour the potato mixture into the pot with the liquids and stir. Bring to a slow boil. Simmer 1 hour, stirring frequently.

CINNAMON APPLE CAKE

CINNAMON APPLE CAKE 1/2 c sugar 1/2 c softened butter 2 eggs 1 1/2 c flour 1 1/2 t vanilla extract 1 3/4 t baking powder 1/2 c skim milk 1 apple, peeled and chopped 1/4 c brown sugar (not packed) 1 t cinnamon Preheat oven to 350 degrees F. Grease and flour a 5"x 9" loaf pan. Bowl #1: In a bowl, mix cinnamon and brown sugar... Set aside. Bowl #2: Using an electric mixer, beat sugar and butter till smooth. Add eggs one at a time... Blend well... Beat in vanilla and set aside. Bowl #3: Mix flour and baking powder Stir flour mix into butter mix; add milk and beat until batter is smooth. Pour half of the batter into the pan, sprinkle with half of the brown sugar mixture and half of the apples... Using a fork press lightly into batter. Pour remaining batter on top, add the remaining apples and brown sugar mix... Press down lightly again. Using a skewer/chopstick/knife, swirl the brown sugar mixture through the batter. Bake for 30-40 minutes or until an inserted toothpick comes out clean.

Freezer Apple Pie Filling

Freezer Apple Pie Filling 24 cups sliced peeled baking apples (6-7 lbs) 3 Tablespoons lemon juice 4 1/2 cups sugar (I use half brown sugar, half white) 1 cup cornstarch 2 teaspoons ground cinnamon 1 teaspoon salt 1/4 teaspoon ground nutmeg 10 cups water In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven (large kettle works) over medium heat, combine sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving ½ inch headspace. Cool at room temperature no longer than 1 ½ hours. Seal and freeze; store for up to 12 months. Yield: 5 ½ quarts (enough for about five 9-inch pies). Okay, here are my tips. Instead of quart jars, I use gallon-sized freezer bags. Let the filling cool a bit before filling the bags (one quart per bag) and then flatten the bag to freeze it. This way, you can stack the “boards” of filling in your freezer and slide one out when needed. Less space needed, and thethawing time is shorter. After thawing, I heat mine up on the stove or in the microwave before putting it in my pie crust, and dot it with butter before sealing the top crust. Along the same lines, you can stack and freeze your pie crusts. Roll them in your 8 or 9″ circles between wax paper, and stack them together in one of those two gallon freezer bags. Thaw in the refrigerator overnight before using!

Sausage, egg and biscuits casserole

Sausage, egg and biscuits casserole 1 can buttermilk biscuits any brand 1 lb Jimmy Dean sausage(or any brand of pork sausage) 1 c shredded mozzarella 1 c shredded cheddar 6 eggs 3/4 cup milk salt & pepper to taste Cut biscuits into six to eight pieces place in a grease 8x8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top. Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.

Smokehouse Spaghetti

Smokehouse Spaghetti 1 lb lean ground beef or ground turkey 1 small green pepper 1/4 lb bacon or turkey bacon 2 (8 ounce) cans tomato sauce 1/2 cup water 1 (6 ounce) jars sliced mushrooms 1 1/2 teaspoons salt 1/2 teaspoon garlic powder 1 (12 ounce) packages spaghetti 1/4 lb provolone cheese 1/4 lb sharp cheddar cheese Chop the green pepper. Dice the bacon. Shred the provolone and cheddar cheese and combine. Drain the mushrooms. Brown the ground beef in a large skillet; drain. Add chopped green pepper and diced bacon and simmer until bacon is cooked and peppers are tender. Add tomato sauce, water, mushrooms, salt, and garlic powder. Simmer 1 hour over low heat. While sauce is cooking, cook the spaghetti according to package directions and drain well. Add the spaghetti to the sauce and mix well. Spray a 13x9 inch baking pan with nonstick cooking spray. Put half of the sauce mixture in the bakiing pan and cover with half of the cheese. Add remaining sauce mixture and top with remaining cheese. Cover and bake at 375 degrees for 25 minutes.

Southern Fried Squash

Southern Fried Squash 2-3 yellow squash 1/2 C. flour 1/2 C. corn meal 1 tsp. salt 1 tsp. black pepper 1 small onion, thinly sliced 2 T. vegetable oil (maybe a bit more) 2 T. unsalted butter Wash your squash and then slice it into 1/4" slices. Place the squash in a bowl of water. Combine flour, corn meal, salt and pepper in a bowl. In a heavy bottom skillet heat the oil and the butter. Dredge the wet squash into the flour mixture and place it in the pan. Overlapping the squash is fine just put it all in the pan then top it with the raw onion. Cook squash over med. high heat to start and when it starts to crisp on the bottom turn heat down to medium. Stir the squash often as it can burn and you may need to add a little more oil to the pan, and yes the flour breading will come off of a good many of the squash (that's the best part). The breading will crisp up in the pan while the squash will stay tender (about 15 minutes). The combination when you eat it is wonderful.

Cranberry, Almond & Vanilla Crock Pot Granola

Cranberry, Almond & Vanilla Crock Pot Granola 2 cups old fashioned oats 1 1/2 cups brown rice cereal 1/4 raw almonds 1 teaspoon cinnamon 2 cups large egg whites, beaten 1/4 cup honey 1 teaspoon pure vanilla extract 1/2 cup Craisins - Dried Cranberries Cooking spray Coat a large Crock Pot with cooking spray. In the Crock Pot toss the oatmeal, brown rice cereal, almonds and cinnamon together. In a small bowl combine the egg whites, honey and vanilla. Pour over the oatmeal mixture in the Crock Pot and stir until coated. Put lid on the Crock Pot but leave a couple centimeters open to allow the steam to escape. Cook on high for 2 hours or until cooked. Leave in longer for crunchier granola and exact cooking time could vary slightly depending on how hot your Crock Pot gets. Stir gently every thirty minutes to keep from burning. Pour onto baking sheet and toss with the Craisins® Dried Cranberries. Notes Packaged granola has a touch of salt in it, so if you like that flavor you can add a pinch to the oats! When you stir, be careful to not break up all the clumps! Can also add white chocolate or any chocolate chips if you want

Sloppy Joe Pie

Sloppy Joe Pie 1 lb ground beef 1/3 cup onion, chopped ( 1 1/2 ounces) 2 stalks celery, minced 1 garlic clove, minced 1/2 cup tomato sauce 2 teaspoons sugar (can use a sugar substitute) 1 tablespoon white vinegar 1 tablespoon Worcestershire sauce 1 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs 1/2 cup mayonnaise 1/4 cup half and half 8 ounces cheddar cheese, shredded Brown the hamburger with the onion, celery and garlic; drain fat. Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors. Put the meat mixture in the bottom of a greased glass pie plate; mix in about half the cheese. Spread remaining cheese over the top. Beat the eggs in a small bowl and whisk in the mayo, cream. Pour custard mixture evenly over the cheese. Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.

Orange Banana Nut Bread

Orange Banana Nut Bread 1-1/2 C. sugar (I used light brown, lightly packed) 3 tablespoons vegetable oil (I used melted butter) 2 eggs 3 medium ripe bananas, mashed (about 1-1/4 C.) 3/4 orange juice 3 C. all purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1 C chopped walnuts In a bowl, combine the sugar, oil/butter and eggs. Mix well. Stir in bananas and orange juice. Combine the dry ingredients in a separate bowl; add to banana mixture, mixing just until moistened. Stir in walnuts. Pour into two greased 8" X 4" loaf pans. ( I lined mine with parchment paper instead.) Bake at 325F for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack and cool completely. Yield: 2 loaves.

Beef Taco Rice Skillet

Beef Taco Rice Skillet 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning mix 1 1/2 cups water 1 cup thick & chunky salsa 1 cup frozen whole kernel corn 1 1/2 cups uncooked instant rice 3/4 cup shredded taco blend cheese 1 cup shredded lettuce 1 medium tomatoes, chopped sour cream, if desired Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes. Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Inside Out Stuffed Pepper Casserole

Inside Out Stuffed Pepper Casserole 2 cups chicken broth 1 cup rice ( not instant) 1 lb ground beef 1 medium onion, chopped 2 medium bell peppers, seeded and chopped 1 1/2 cups spaghetti sauce or 1 1/2 cups tomato sauce 1 cup shredded cheddar cheese Boil broth and pour over rice in greased 9 x 13 " pan. Brown meat with pepper and onion. Drain well. Add sauce and pour over rice. Sprinkle with cheese. Bake at 350 degrees for 45 minutes uncovered.

Cookie Butter M&M's Cookies

Cookie Butter M&M's Cookies 1 egg 1 cup light brown sugar 3/4 cup cookie butter (or Biscoff spread) 1/2 cup unsalted butter, melted 1/2 tbsp vanilla extract 1 3/4 cups flour 1/2 tsp baking soda 1/4 tsp salt 1 cup milk chocolate M&M's candies In a large mixing bowl, cream together the egg, brown sugar, cookie butter, butter, & vanilla extract until light & fluffy (about 4-5 minutes). Add in the flour, baking soda, & salt, and mix until just incorporated. Fold in the M&M's candies. Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours (or do like I do, and put the bowl in the freezer for 45 minutes). Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Once your dough has chilled, scoop or roll the dough into 2.5 inch balls or mounds of cookie dough and place on the prepared cookie sheet at least 3 inches apart (yes 3, these cookies are big). Bake for 12-15 minutes or until the edges are golden brown and the centers are just set. Allow to cool for at least 10 minutes before transferring to a wire rack to cool to warm. Best served warm. Enjoy! Store any leftover cookies in an airtight container for up to 5 days

3 Ingredient Crock Pot Beef Tacos

3 Ingredient Crock Pot Beef Tacos 1 lb of beef 1 envelope of taco seasoning 1 10 oz can of tomatoes & green chiles (like Rotel) Just dump all 3 ingredients in your Crock Pot, mix, and cook on Low for 5-6 hours. If you can, stir every couple of hours to break up the ground beef.

Easy Apple Pie Trail Mix

Easy Apple Pie Trail Mix (Serves 6-8) 2 cups Malt-O-Meal Cinnamon Toasters 1 cup chopped walnuts 1 cup freeze dried apples 1/2 cup white chocolate chips (could also use cinnamon or butterscotch chips instead) Combine all ingredients in a mixing bowl and toss until combined. Transfer to an airtight container and store for up to 5 days at room temperature. Enjoy!

Cinnamon Roll Bites

Cinnamon Roll Bites For biscuits: 1- 12 oz packaged, refrigerator biscuits 3 TBSP butter, melted 1 tsp ground cinnamon 1/2 cup brown sugar For glaze: 1 cup powdered sugar 2 TBSP butter, melted and cooled 1 TBSP vanilla 1-2 TBSP milk Preheat oven to 350 degrees. Spray/grease 8in baking dish. Cut each biscuits into 4 pieces. Set aside. In a mixing bowl, mix together brown sugar and cinnamon. Add biscuits pieces and toss to coat well. Spread out pieces evenly into baking dish and pour melted butter evenly over biscuits. Bake 20-25 minutes or until baked through. For glaze: Mix glaze ingredients until smooth. Drizzle/Pour glaze over slightly cooled biscuits.

FALL PARTY MIX

FALL PARTY MIX 1 6-oz bag original flavor Chex Party Mix 2 cups Wheat Chex cereal 1 cup candy corn 1/2 cup whole salted almonds 1/2 cup chopped dried apples In a large bowl, mix one 6-oz bag original flavor Chex Party Mix, 2 cups Wheat Chex cereal, 1 cup candy corn, 1/2 cup whole salted almonds and 1/2 cup chopped dried apples.

Apple Cream Cheese Dessert

Apple Cream Cheese Dessert 2 cups apple pie filling or 1 can of apple pie filling 8 ounces of cream cheese, softened 3/4 cup of white sugar 1/2 teaspoon of vanilla extract or almond extract 1 package of crescent rolls (8 count) 1/4 cup butter, melted Cinnamon Sugar ( mix 1/2 cup sugar with 1 tbsp cinnamon) Step 1: Make Apple Pie Filling: If using canned skip this step! 1/2 stick butter 4-5 apples ginger gold,or your favorite 1 tsp pumpkin spice 1/4 cup craisins or raisins (optional) 1/4 cup brown sugar 3 Tbsp Sugar in the Raw Juice from 1 lemon freshly squeezed cook on low in crock pot for 4-6 hours Strain the juice away and store for future use. Measure out 2 cups apple filling. Use the rest to top ice cream or pancakes or just spread on toast. Preheat oven to 350 degrees. Grease a 8" x 8" glass baking dish set aside. Make Cream cheese filling by beating the cream cheese, sugar and vanilla extract together until well blended. Set Aside. Unroll the crescent rolls and carefully separate. Place 4 flat crescent rolls on the bottom of the greased baking dish (set aside the other 4 crescent rolls for next layer) Pinch together the seams. Spread the cream cheese filling evenly on top of the crescent roll layer and top that with the apple pie filling. Sprinkle with Cinnamon sugar. Then place the other 4 crescent rolls on top of pie filling, pinch together seams. Pour the melted butter all over. Sprinkle again with the cinnamon sugar. Bake uncovered 30-40 minutes until golden brown. Let Cool before cutting. Chill in refrigerator for about at least 1-2 hours for a very firm set. Be prepared to enjoy a killer dessert! Serve with whip cream or ice cream if you want

Apple Fritters

Apple Fritters 1 large red delicious apple, chopped, skin on 1 C. self rising flour 1/2 C. sugar 1 tsp. cinnamon 1 tsp. vanilla extract 1 large egg, beaten 1/2 C. plus 2 T. milk veg. oil for frying In a bowl, whisk together the flour, sugar and cinnamon. Add the egg, vanilla and milk. Stir in the apple, and let sit for 5 minutes. Heat 1/2" oil in a frying pan to 350 degrees. Once heated, drop the apple mixture by heaping spoonful's into the hot oil and fry for 2 minutes per side or until golden brown. Remove to a paper sack or towel line plate. Dust with powdered sugar or drizzle with honey when served hot.

Caramel Apple Cobbler

Caramel Apple Cobbler 1 1/2 C. Bisquick baking mix 2/3 C. white sugar 1/2 C. whole milk 3/4 C. packed brown sugar 1/2 tsp. cinnamon 2 apples, peeled and chopped 1 C. boiling water Combine baking mix and sugar, add in the milk and mix well. Pour into the bottom of a greased 9 x 9 pan. Top this with the chopped apples, do not stir. Mix the brown sugar and cinnamon together and sprinkle evenly over the apples. Pour the hot water over the top of this, again do not stir. Bake at 350 degrees for 1 hour. The caramel forms underneath the cobbler.

Apple Praline Bread

Apple Praline Bread 1 cup sour cream 1 cup brown sugar 2 eggs 2 tsp vanilla 2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups Granny Smith apples, peeled and finely chopped 1 cup nuts (walnut or pecan or a combo), divided For the praline sauce: ¼ cup brown sugar and ¼ cup butter Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking) Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan. For the praline sauce: In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely

Carrot Apple Salad

Carrot Apple Salad 3 medium carrots 1 medium apple 1 tsp. lemon juice (fresh or ReaLemon) 1/4 tsp. cinnamon 1/4 c. dried cranberries (Craisins) 2 Tbsp. cherry yogurt Peel carrots and apple. Remove core from apple. Shred carrots and apple into large bowl. Add lemon juice and mix to coat well. This helps the apples not turn brown. Add other ingredients into bowl and combine well. Place in refrigerator at least 1 hour before serving. If you have longer, that is best. Helps the flavors to marry together and give a nice flavor to your salad. Serve on a bed of leaf lettuce or enjoy alone.

Easy Caramel Apple Bars

Easy Caramel Apple Bars 1/2 cup cold butter 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix 1 egg 1 cup finely chopped peeled apple 3/4 cup caramel topping 1/4 cup Gold Medal™ all-purpose flour Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.

APPLE SPICE COOKIES

APPLE SPICE COOKIES ,eggfree ,milkfree 2 cups sifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1/2 cup shortening 1 1/3 cups packed brown sugar 1/3 cup apple juice 1 cup chopped walnuts 1 cup chopped apples 1 cup raisins Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick. Stir in nuts, apples and raisins. Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.

Pineapple-Orange Sunshine Cake

Pineapple-Orange Sunshine Cake 1 box yellow cake mix with pudding 1 (11 oz.) can mandarin oranges, including juice 1/2 cup oil 4 large eggs Combine cake mix, oranges (including juice) and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in a prepared (greased and floured) 9” x 13” pan or you can use 2 9” round or square pans. Bake for approximately 20 minutes in a 350 degree oven. Cool on a rack while preparing frosting. Frosting ingredients: 1 package of Jell-O No Bake Cheesecake mix 1 (20 oz.) can of crushed pineapples, including juice 1 cup of sour cream 1 (16 oz.) container Cool Whip Empty cheesecake mix in a bowl; add crushed pineapples (including juice) and sour cream; mix until all ingredients are blended. Add Cool Whip and fold into the cheesecake mixture. Frost a completely cooled cake. This cake is best if made the day before you plan to serve. Keep refrigerated

Fudgy Brownies

Fudgy Brownies 4 (1 ounce) squares unsweetened chocolate, chopped 1/2 cup butter 1 1/2 cups white sugar 2 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan. In a small saucepan over medium heat, melt butter. Remove from heat and stir in the chocolate until smooth and well blended. Mix in the sugar and eggs then stir in the flour until just blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.

Crockpot Sausage & Potatoes

Crockpot Sausage & Potatoes 1 1/2 lbs. smoked pork sausage, sliced 1 large onion, sliced 2 1/2 lbs. medium russet potatoes, peeled and chopped 1 10 oz. can cream of mushroom soup 3/4 tsp. creole seasoning Spray crockpot with cooking spray unless you use a liner* Place all ingredients in crockpot. Stir. Cook on low for 7 to 8 hours.

Crockpot Italian Chicken

Crockpot Italian Chicken 4 chicken breasts 1 packet Zesty Italian dressing seasoning 8 oz. cream cheese (softened) 2 cans cream of chicken soup 2 tablespoons of garlic powder 1 package of pasta Add all the ingredients except the pasta into the crockpot. Cook on low for 4 hours. If sauce is too thick, add a little milk. When you are ready to serve the chicken, cook pasta according to package. Drain pasta. Add pasta to the chicken sauce in the crockpot and toss together.

Pepper steak in a crock pot

Pepper steak in a crock pot 16 oz stew meat or sirloin strips 2 each bell peppers 1 vegetable oil 3 tbsp worcestershire sauce 1 tsp garlic minced 1 can beef broth 1 can stewed tomatoes 1 season salt 1 all-purpose flour Cut up bell peppers into strips Mix season salt with flour Coat meat in flour and heat oil in skillet Add meat and minced garlic and bell peppers and fry till meat is a little browned. Do not cook through. Using a spoon with holes take out meat and peppers and move to a lined slow cooker, leaving oil in the pan. Add stewed tomatoes with the juice and 1 can of beef broth to the oil. Add enough flour to create a gravy while constantly stirring Pour gravy mixture into crock pot over the meat. Cover and cook on low for 8 hours Serve over a bed of rice or noodles. Your choice

Cabbage Sausage Skillet

Cabbage Sausage Skillet 1 stick butter or margarine 1 small head of cabbage, chopped 1 small onion, chopped 1 pound smoked sausage, sliced into round pieces 1 (15 ounce) can diced tomatoes or rotel tomatoes 1/2 teaspoon salt 1/2 teaspoon pepper Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes. Makes about 8 servings.

Natural Shampoo for Dogs - Flea Removal

Natural Shampoo for Dogs - Flea Removal 1 cup liquid dish soap (I used Dawn for sensitive skin) 1 cup white vinegar 1 quart warm water Mix the three ingredients in a large bowl and then transfer to a leftover squeeze bottle (like an old shampoo bottle). Give it a little shake to make sure it is mixed. Apply to your doggy just as you would normal shampoo. It is best if you can massage it into the fur and let sit for 5 minutes. Rinse your doggy thoroughly with warm water. Towel dry.

THE BEST FRIED TACOS

THE BEST FRIED TACOS 1 pound ground beef, turkey, or chicken 1 packet taco seasoning (or use homemade) 20 corn tortillas 1 cup grated cheddar cheese oil, for frying shredded lettuce, sour cream, salsa, for topping In a medium skillet, brown the beef, turkey, or chicken until cooked through, breaking it up as it cooks. Stir in the taco seasoning with 2 tablespoons of water. Stir to coat the meat in the seasoning. Remove from heat. Heat 2 inches of oil in a large, deep skillet over medium high heat to 375 degrees. Warm the tortillas in the microwave for about 30 seconds or until soft and pliable. Use a dinner spoon to scoop a small amount of meat right down the center of one tortilla. Fold the tortilla in half and grab it with kitchen tongs. Place the folded taco in the hot oil, continuing to hold it closed, and cook until the taco will hold it's own shape, about 20 seconds. Let go of the taco and continue cooking about 2 minutes per side, or until as crispy as you'd like. Repeat with remaining tacos, being sure not to overcrowd the pan. When the taco is ready to come out of the oil, fold up a thick wad of paper towels in your hand. Pick the taco up with the tacos and gently tilt to allow grease to drain out, place in the wad of paper towels, and squeeze lightly to remove more grease. Make sure you have enough paper towels in your hand so that the grease does not soak through and burn your hand. Place the taco in a paper towel lined pie plate and repeat with remaining tacos. When the tacos have cooled enough to handle them, stuff each one with a bit of the grated cheese. Serve with your favorite taco toppings. If you have leftovers, place them in the fridge, covered, for up to 3 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through.

MEXICAN POTATO SALAD

MEXICAN POTATO SALAD 2 pounds Yukon Gold potatoes 3 Roma tomatoes 1/4 sweet onion 1/4 cup chopped cilantro 1 jalapeno, diced (more or less, to taste) 2 tablespoons lime juice 2 teaspoons salt Wash and peel the potatoes. Dice into 1 inch cubes and place in a large stock pot. Add enough water to cover the potatoes by 1 inch and bring to a boil over medium heat. Cook the potatoes for 10 to 15 minutes or until fork tender. Drain and place in the refrigerator to cool completely. Dice the tomatoes and onion. Add to a small bowl. Stir in the cilantro, jalapeno, lime juice, and salt. Stir to combine. Add the tomato mixture to the cooled potatoes and toss to coat. Taste and add more salt or lime juice if needed. Serve cold or at room temperature.

PEANUT BUTTER MARSHMALLOW CHRISTMAS POPCORN

PEANUT BUTTER MARSHMALLOW CHRISTMAS POPCORN 1 bag microwave butter popcorn, popped 2 cups mini marshmallows 1/3 cup brown sugar 1/4 cup butter 2 tablespoons peanut butter 1 cup M&M's sprinkles, as desired Add the popcorn to a large bowl. Set aside. Add the marshmallows, brown sugar, butter, and peanut butter to a medium bowl and microwave until melted, stirring every 30 seconds. Pour the marshmallow mixture over the popcorn and quickly toss to coat. Pour in the M&M's and sprinkles and continue stirring. Let sit for 15 minutes before serving to firm up.

CREAM CHEESE SALSA DIP

CREAM CHEESE SALSA DIP 15 ounces salsa (jarred or homemade) 4 ounces cream cheese, room temperature Add the salsa cream cheese to a medium sized bowl. Stir to combine. Serve immediately.

DILL PICKLE SLAW

DILL PICKLE SLAW 3 cups shredded coleslaw mix 1/2 cup diced dill pickles 2 tablespoons mayonnaise 1 teaspoon dill pickle juice 1/2 teaspoon fresh dill 1/4 teaspoon salt 1/4 teaspoon pepper Add all of the ingredients to a medium sized bowl and toss to coat. Chill for 15 minutes before serving.

SAUSAGE EGG ROLL IN A BOWL

SAUSAGE EGG ROLL IN A BOWL 1 pound ground pork sausage 6 cups coleslaw mix or shredded cabbage 4 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon soy sauce 1/4 cup chopped green onions 1 tablespoon sesame oil Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain. Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit. Remove from the heat and top with the green onions and drizzle with sesame oil. Serve immediately.

SLOW COOKER CAJUN HAM AND BEANS

SLOW COOKER CAJUN HAM AND BEANS 1 package Hurst's Cajun 15 Bean Soup 8 ounces carrots 1 sweet onion 4 stalks celery 2 cloves garlic 8 cups chicken broth 15 ounce can diced tomatoes 2 cups diced cooked ham Rinse and sort the beans, removing any debris. Add beans and seasoning packet to a 6 quart slow cooker set to high. Dice the carrots, onions, celery, and garlic and add to the slow cooker along with the chicken broth. Cover and cook on high for 5 hours or until beans are tender. Add canned tomatoes (undrained) and ham to the slow cooker. Stir and continue cooking for 1 more hour. Serve with a dollop of sour cream.

GOOEY BUTTER BROWNIES

GOOEY BUTTER BROWNIES For the brownies: 1 box brownie mix 1 egg 8 tablespoons butter, melted For the topping: 8 ounces cream cheese, room temperature 2 eggs 8 tablespoons butter, melted 1 teaspoon vanilla 16 ounces powdered sugar Preheat oven to 350 degrees. To make the brownie base, mix together the dry mix, egg, and melted butter. Spread into a greased 9x13 baking dish. To make the topping, beat together the cream cheese, eggs, vanilla, butter, and powdered sugar until well combined. Spread over the brownies. Bake for 40 minutes or until the center is still slightly jiggly and gooey. Cool before serving.

3-MINUTE ENCHILADAS

3-MINUTE ENCHILADAS 2 corn tortillas about 1/4 cup enchilada sauce about 1/3 cup cheese To soften tortillas, place them between a damp paper towel and microwave for 30 seconds. Remove tortillas and place on a plate. Spread enchilada sauce on the tortillas and place a small amount of cheese down the middle. Roll up the tortilla and place it seam side down on the plate. Place the 2 enchiladas together and top with enchilada sauce and cheese. Microwave for 1 minute and enjoy! NOTES You can add meat or vegetables inside the enchiladas if you'd like.

CARAMEL NUT SNACK MIX

CARAMEL NUT SNACK MIX 1/2 cup butter 3/4 cup white corn syrup 1 cup packed brown sugar 2 cups salted mixed nuts {cashews and peanuts were our favorites!} 1 (12 ounce) package crispy corn or rice cereal 1-2 cups festive M&M’s- I used the harvest colored ones Preheat oven to 275 degrees F (135 degrees C). Line 2 large jelly-roll pans with parchment paper. In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Stir mixture until combined and smooth. Place the cereal and nuts onto the prepared pans. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. I used a rubber scraper and just gently held on to the side of the parchment paper while mixing. It was easier to do than I thought it’d be! Bake for 1 hour, stirring every 15 minutes. Half way through, rotate the pans in the oven as well. (Anything on the bottom rack of my oven cooks faster, so rotating prevents half of your mix from overcooking!) Remover the pans from the oven and continue to stir the mix so that it doesn’t harden in 1 large piece! I held the edges of the parchment paper and slid the mix onto the counter top, so that it’d cool faster. It took only a few minutes, so be sure to stir them immediately after they come out of the oven! Once the mix is cool, add in the M&M’s and toss lightly to incorporate. ENJOY!

FLUFFY S’MORES DIP

FLUFFY S’MORES DIP 8 oz cream cheese softened and divided 1 cup powdered sugar divided 3.5 oz marshmallow fluff about half a standard-sized tub 1 cup mini marshmallows divided (optional) 1/2 cup heavy whipping cream 1 tsp vanilla extract 1/4 cup cocoa powder graham crackers for dipping Using a stand mixer (or hand mixer + small bowl), blend together 4 oz cream cheese, 1/2 cup powdered sugar, and the marshmallow fluff on high until smooth, about 1-2 minutes. If using mini marshmallows, add about 3/4 cup in with the marshmallow mixture and gently stir with a spoon until mini marshmallows are completely covered. Set fluffy marshmallow dip aside. In another bowl, whip together remaining 1/2 cup powdered sugar, heavy whipping cream, and vanilla extract on high until stiff peaks form, about 3-5 minutes. Set whipped cream aside. In a fresh bowl, blend together remaining 4 oz cream cheese and cocoa powder on high until smooth, about 2-3 minutes. Add whipped cream to bowl and mix on low until cream and chocolate are completely incorporated, about another 2-3 minutes. To assemble the dip: Add fluffy marshmallow and chocolate dips to a single bowl, alternating between the two (I liked to alternate which side of the bowl I added the flavors). When the boil is full, use a spoon or butter knife to drag through the dip, swirling the colors together. Top the dip with the remaining 1/4 cup mini marshmallows. Serve dip immediately with graham crackers for dipping.

Pumpkin Spice Almonds

Pumpkin Spice Almonds Pumpkin Spice 3 tablespoons cinnamon 2 teaspoons ginger 2 teaspoons nutmeg 2 teaspoons cloves Pumpkin Spice Almonds 1/4 cup water 1/2 cup sugar 1 tablespoon pumpkin pie spice (recipe included) 1 cup whole almonds Pumpkin Spice Comine ingredients in a small bowl. Pumpkin Spice Almonds Line a baking sheet with wax paper or parchment paper. In a heavy saucepan, combine water, sugar and pumpkin pie spice. Over medium heat bring to a full boil. Add the almonds. Stir until the liquid turns into a syrup coating on the almonds (this happens pretty fast). Pour the almonds onto the baking sheet. Separate the almonds with a fork. Allow to cool.

Layered Ranch Taco Dip

Layered Ranch Taco Dip 1 (16 ounce) can refried beans 1 (8 ounce) container sour cream 1 package (.4 ounce) ranch dressing mix 1 small tomato, seeded and diced 1/2 cup sliced black olives 1/3 cup sliced green onions 1 cup shredded cheddar cheese tortilla chips for serving On a serving plate, spread refried beans. In a small bowl, stir together sour cream and ranch dressing mix. Spread that over beans. Layer the tomatoes, black olives, green onions, and cheddar cheese on top. Serve with tortilla chips for dipping.

Joe’s Crab Shack Crab Cakes

Joe’s Crab Shack Crab Cakes 2/3 cup mayonnaise 5 egg yolks 2 teaspoons lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons Dijon mustard 2 teaspoons black pepper 1/4 teaspoon salt 1/4 teaspoon blackening seasoning 1/4 teaspoon crushed red pepper flakes 1/2 cup crushed, chopped parsley 2 1/2 cups breadcrumbs 2 lbs crabmeat Mix all ingredients together. Make into 4 oz. patties Coat with flour and fry in 1 inch of oil until golden brown.

Banana Nut Yogurt Breakfast Pops

Banana Nut Yogurt Breakfast Pops 2 bananas, peeled and cut in half Your favorite Wallaby yogurt (I used vanilla bean) 1 cup of Vans granola (I used Banana Nut) Honey If you are using granola clusters like I did, break them up a bit with your hands, then place granola on a shallow plate or dish. Stick popsicle sticks into bananas and dip them in the yogurt. Roll in the granola, using your hands to stick the granola to the yogurt, if necessary. Drizzle them lightly with honey. Place them on a tray lined with parchment paper and freeze, taking them out just before eating. Enjoy!

Mexican Sour Cream Dip

Mexican Sour Cream Dip 16 ounces sour cream, reduced fat is fine 1 teaspoon dried dill 2 teaspoons dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 1/2 cup red salsa, I like Herdez brand 1/2 cup shredded Mexican cheese tortilla chips for dipping Stir everything together except the chips. Dip the chips into this tasty concoction and enjoy!

Perfect Roasted Butternut Squash

Perfect Roasted Butternut Squash 1 butternut squash (approximately 3 pounds), peeled, seeded and cut into 1 inch bite size pieces 2 cloves garlic, minced 2 tablespoons extra virgin olive oil salt and pepper to taste Preheat oven to 400 degrees F.

White Chocolate Peanut Butter

White Chocolate Peanut Butter YIELD: 2 CUPS 2 cups salted, roasted peanuts 1/2 cup real white chocolate chips 1 tsp vanilla paste or vanilla extract Place the peanuts into a blender. Melt the white chocolate in the microwave in 30 second intervals, stirring after each interval, until fully melted. Add to the blender along with the vanilla. Blend until smooth and creamy. Serve and enjoy!

White Chocolate Peanut Butter

White Chocolate Peanut Butter YIELD: 2 CUPS 2 cups salted, roasted peanuts 1/2 cup real white chocolate chips 1 tsp vanilla paste or vanilla extract Place the peanuts into a blender. Melt the white chocolate in the microwave in 30 second intervals, stirring after each interval, until fully melted. Add to the blender along with the vanilla. Blend until smooth and creamy. Serve and enjoy!

Tamale Pie

Tamale Pie 1 box JIFFY corn muffin mix 1 egg 1/2 c. sour cream 1/2 c. creamed corn 1/3 c. red enchilada sauce 1 onion, chopped 2 cloves garlic, minced 1 tsp. cumin 1 tsp. chili powder 1 lb. ground beef 1 c. cheddar cheese, shredded 1 c. Monterey Jack Cheese, shredded small handful cilantro leaves, chopped (optional) kosher salt ground pepper Preheat oven to 400 degrees F. Prepare cornbread base. In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg. Whisk until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan. Meanwhile, make your taco meat. Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove skillet from stovetop and drain excess fat. Poke entire surface of cornbread with a fork. Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes. Top with cilantro, if desired.

Soft Buttermilk Cookies

Soft Buttermilk Cookies SERVINGS 36 1⁄2 cup butter, softened (no substitutes) 1 cup sugar 1 large egg 2 teaspoons vanilla extract 2 1⁄2 cups all-purpose flour 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 cup buttermilk FROSTING 3 tablespoons butter, softened (no substitutes) 3 1⁄2 cups confectioners' sugar 1⁄4 cup milk 1 teaspoon vanilla extract 1⁄2 cup finely chopped walnuts (optional) In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.

Crunchy Pecan Apple Pie

Crunchy Pecan Apple Pie Makes (2) 9" Crusts 1 1.2 cups all purpose flour 3/4 teaspoon salt 3/4 cup butter 4-5 tablespoons cold water Filling 6 or 8 large Honey Crisp or Granny Smith apples, peeled, cored and thinly sliced 1/2 cup brown sugar 2 Tablespoons all purpose flour 1 teaspoon ground cinnamon Crumble 1/2 cup crushed pecans 1/2 cup ground almonds 1/4 cup butter 1/4 cup brown sugar Topping Vanilla ice cream Make your crust: Measure the flour into a mixing bowl and mix in the salt, add in the butter. With a pastry blender or two knives, cut in until you have it the consistency of coarse meal. One spoonful at a time, sprinkle with the cold water. Mix lightly with a fork until the dough clings together and cleans easily from the bowl. Separate into two evenly sized flattened balls and chill until you are ready to use. To Roll Pastry Use a lightly floured surface or a pastry cloth and lightly floured rolling pin. Roll each of the flattened balls. If you only require one for the recipe, then just do one and you can freeze ( in freezer bag or plastic wrap) the other until you need it. If doing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust. Roll out the crust so it is about 1" larger than the plate you are putting it in. To Line The Plate: Roll the pastry over your rolling pin and transfer it to the pie plate. Unroll it and ease into place, being careful not to stretch the pastry. Trim off any extra pastry. Preheat oven to 375. Prepare the Crumble Prepare your top crumble by crushing the nuts with a food processor. Leave some bigger chunks too. Mix in the brown sugar and butter, and blend well. Apple Filling In a large bowl, toss the apple slices with the brown sugar, flour and cinnamon. Add the apple mixture to the unbaked crust. Place on the middle rack of oven. Bake for 20 minutes, and then open the oven, take out your pie and evenly sprinkle on the crumble. Bake for another 25 minutes, until the crust is golden and the juices are bubbling. Serve warm with vanilla ice cream.

Baked Ravioli

Baked Ravioli 1 25 oz. (1 lb) frozen cheese ravioli 1 24 oz. jar marinara or spaghetti sauce 1 1 lb. ground beef 1 tsp. dried basil 1 T. minced garlic 1/2 tsp. dried parsley 8 oz. shredded mozzarella cheese 1/4 C. parmesan cheese Brown ground beef and drain, add in 1 C. of the pasta sauce, garlic and basil. Remove from heat and set aside. Bring a large pot of water to a boil and cook ravioli according to pkg. directions. Drain and return to pot and add in remaining pasta sauce. Stir to combine. Spray a casserole dish with cooking spray and layer 1/2 of the ravioli in the bottom. Top with all the beef mixture and spread around. Top with 1/2 of the mozzarella cheese and 1/2 of the parmesan cheese. Layer the remaining ravioli on top and top with remaining cheeses. Sprinkle with parsley. Bake at 350 degrees for 20 minutes, turn on the broiler and broil for 2 minutes or until top is browned somewhat.

Pumpkin Cream Cheese Cake

Pumpkin Cream Cheese Cake 2 Cups all purpose flour 1 tablespoon pumpkin spice 1 teaspoon baking soda 1 teaspoon salt 1 (15 oz) can pumpkin (pure pumpkin puree) 1 cup granulated sugar 1/2 cup packed brown sugar 3 large eggs 1/2 cup vegetable oil 2 teaspoons vanilla extract Cream Cheese Topping 8 oz cream cheese 1/4 cup granulated sugar 1 large egg yolk 1 Tablespoon vanilla extract Preheat Oven to 325 Degrees In a large bowl combine Pumpkin, Sugar, Brown Sugar, Eggs, Oil and Vanilla. Slowly add in Flour, Pumpkin Spice, Baking Soda and Salt and Mix well. Pour Cake Batter into a 9x13 Baking Dish. In a separate bowl beat the Cream Cheese, Sugar, Egg Yolk, and Vanilla until combined. Spoon Cream Cheese Mixture onto Cake Mixture and swirl using a knife. Bake 50 minutes at 325 Degrees or until center is set. Allow to cool before serving.

Buttermilk and Maple Pumpkin Pie

Buttermilk and Maple Pumpkin Pie 1 15 oz can of pumpkin puree 2 eggs 1/2 cup maple syrup 1/3 cup light brown sugar 1 cup buttermilk 1/4 tsp salt 1/4 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cardamom 1 tsp vanilla extract 1 single pie crust, I like this recipe, but halve it for single pies Preheat oven to 350. Roll pie crust out until it is circular and 1/4 inch thick. Transfer to a 9 inch pie plate. In a mixing bowl, whisk together all of your filling ingredients. Pour into unbaked crust. Bake for about one hour or until the middle just slightly jiggles. Allow to cool to room temperature, I prefer to eat mine this way. It tastes better to me... however the texture is different than if you refrigerate. So If you want clean pretty slices and like to eat yours cold. Refrigerate for a few hours before serving. I also like to serve it with a couple tbs of maple syrup drizzled over the top of the warm pie.

Tortilla Veggie Pizza

Tortilla Veggie Pizza 1 tortilla/wrap of your choice 4 to 6 oz. pizza sauce Spices of your choice (thyme, basil, oregano, rosemary, etc) Small handful of baby spinach leaves, your choice of chopped veggies (mushrooms, bell peppers, broccoli, etc)your choice of extra toppings (tofu, meat, cheese, Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortilla on the baking sheet, spreading it evenly with pizza sauce, spread until the entire surface is covered. Sprinkle on the spices, then create a thin layer of baby spinach leaves, discarding any stems. Spread the veggies over the spinach, as well as any extra toppings that you choose.Bake for 20 minutes and allow to cool slightly before enjoying.

BAKED GARLIC PARMESAN POTATO WEDGES

BAKED GARLIC PARMESAN POTATO WEDGES 3-4 large russet potatoes, sliced into wedges 4 tablespoons olive oil 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons Italian seasoning 1/2 cup shredded parmesan cheese optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping Preheat oven to 375. 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 fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Cajun Pork Chops

Cajun Pork Chops 1 tablespoon paprika 1 teaspoon seasoning salt 1 teaspoon rubbed sage 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 8 lean pork chops, 1/2-inch thick 1 tablespoon cooking oil Combine paprika, seasoned salt, sage, cayenne pepper, black pepper and garlic powder in shallow dish. Add meat. Coat on both sides with seasoning mix. Heat Crisco oil in large nonstick skillet on high heat. Add meat. Reduce heat to medium. Cook 6 to 8 minutes per side or until dark brown.

PASTA CRAB SALAD

PASTA CRAB SALAD 1 1/2 cups seashell pasta 1 (12 ounce) package imitation crabmeat 1 small green bell pepper, diced 1 sweet onion, diced 1/2 cup diced black olives 5 radishes, diced 1 tomato, seeded and diced 1/2 cup diagonally sliced celery 3/4 cup mayonnaise 1 tablespoon white vinegar 1 teaspoon lemon juice 1/2 packet artificial sweetener 1/2 teaspoon garlic powder 1/2 teaspoon dried dill weed 1/2 teaspoon dried basil 1/2 teaspoon dried oregano Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain. In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, artificial sweetener, garlic powder, dill, basil and oregano, adjusting seasonings to suit your taste. Add the pasta to the dressing and toss to coat. Add the crab, green pepper, onion, olives, radishes, tomato and celery and gently fold into the salad mixture. Cover and refrigerate until serving.

Cranberry-Orange Muffins

Cranberry-Orange Muffins 1/2 cup melted butter 1 cup brown sugar 2 eggs 2 teaspoons vanilla 1/4 cup whole milk 1 cup orange juice 1 1/4 cups flour 1 cup whole wheat flour 1 tablespoon orange zest 1 tablespoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup thawed and well drained frozen cranberries or 1 cup fresh cranberries Set oven to 400°F. Line muffin cups with paper baking cups. In a bowl, blend together melted butter and brown sugar using a wooden spoon. Whisk in eggs, one at a time. stir in vanilla, milk and orange juice. In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt. Make a well in the dry ingredients, and pour in orange juice/milk mixture. Blend JUST until combined. Gently stir in cranberries. Divide batter between prepared muffin tins. Bake for 22-25 minutes, or until muffins test done. Turn out on a cooling rack. Note: These muffins freeze beautifully.

Chicken Pie

Chicken Pie (serves 4-5) 1 whole chicken or 3 large boneless breast 10.5 oz. can cream of chicken soup 1 1/2 cans chicken broth (use the chicken soup can to measure the broth...I used the water I cooked the chicken in for mine) 1/4 tsp. salt 1/2 tsp. black pepper 2 frozen 9" pie crust, thawed and cut into 1" strips 2 T. butter Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat. In a mixing bowl stir together the soup, broth, salt and pepper. Stir in the chicken, combine well. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 T. of butter and place in a 400 degree oven for 25 minutes. Remove and spoon the remaining chicken mixture over the top, then place the remaining pie crust strips. Again, dot with 1 T. butter. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving

COCONUT BREAD CAKE

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

Baked Cinnamon “Chips”

Baked Cinnamon “Chips” 6-8 small flour tortillas 1 Tbsp butter, melted 1/2 cup sugar 2 tsp cinnamon Preheat oven to 350°. Cover a baking sheet with parchment paper. Combine sugar and cinnamon in a zipper baggie. Shake until well mixed. Sprinkle a heavy layer of cinnamon sugar on your prep surface (I used a plate). Brush the melted butter on both sides of the first tortilla and lay on sugar mix. Sprinkle on cinnamon sugar, making sure to coat the entire top. For the next few tortillas repeat the same thing. Once tortillas are stacked, buttered and coated, cut the stack into 8 equal pieces (I used a pizza cutter). Take each “chip” place on the baking sheet. Keep them spread out evenly so that they don’t get soggy. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely. If you have leftover cinnamon sugar, you can store it for later or simply spread it on top of your chips before they bake (as I did) to make them super cinnamon-y!

Jalapeno Chicken Bacon Wrap

Jalapeno Chicken Bacon Wrap 12 Chicken tenders 12 Slices of Bacon 6 Jalapenos Tony's seasoning or your favorite Heat oven to 350 Slice jalapenos in half and remove seeds. Wrap the Chicken tender around the jalapeno and the bacon around the chicken tenders. Place on a backing tray. Sprinkle to taste with Tony's. Bake 30-45 minutes Tips You can cover with foil to retain moisture then remove to continue to a golden brown. Place cream cheese in the jalapeno before wrapping with the chicken tender and bacon.

Brown-Butter Shrimp

Brown-Butter Shrimp 4 tbsp. unsalted butter 1 lb. shrimp kosher salt Freshly ground black pepper 2 cloves garlic, minced 1 lemon, juice and zest 2 c. baby spinach 2 tbsp. chopped parsley 3/4 lb. cooked angel hair pasta In a bowl, season shrimp with salt and pepper; set aside. In a large sauté pan add butter and heat over medium-low heat. Warm until color begins to brown, about 3-4 minutes. It will start to smell nutty and begin foam. Turn heat up to medium-high. Add shrimp and cook until pink, 2 minutes per side. Scrape the browned bits off of the bottom of the pan with a wooden spoon. Stir in garlic and baby spinach, and toss until spinach begins to wilt. Add the pasta, lemon juice and lemon zest and toss with tongs until everything is evenly combined. Check for seasonings and add more salt and pepper, if needed. Serve immediately.

Pumpkin Cream Cheese Cake

Pumpkin Cream Cheese Cake 2 Cups all purpose flour 1 tablespoon pumpkin spice 1 teaspoon baking soda 1 teaspoon salt 1 (15 oz) can pumpkin (pure pumpkin puree) 1 cup granulated sugar 1/2 cup packed brown sugar 3 large eggs 1/2 cup vegetable oil 2 teaspoons vanilla extract Cream Cheese Topping 8 oz cream cheese 1/4 cup granulated sugar 1 large egg yolk 1 Tablespoon vanilla extract Preheat Oven to 325 Degrees In a large bowl combine Pumpkin, Sugar, Brown Sugar, Eggs, Oil and Vanilla. Slowly add in Flour, Pumpkin Spice, Baking Soda and Salt and Mix well. Pour Cake Batter into a 9x13 Baking Dish. In a separate bowl beat the Cream Cheese, Sugar, Egg Yolk, and Vanilla until combined. Spoon Cream Cheese Mixture onto Cake Mixture and swirl using a knife. Bake 50 minutes at 325 Degrees or until center is set. Allow to cool before serving.

Pumpkin Waffles

Pumpkin Waffles 2 cups flour 3 tbsp brown sugar 2 tsp baking powder 1 tsp baking soda 1 tsp pumpkin pie spice 1/2 tsp salt 1 1/2 cups milk 1 cup canned pumpkin 1 egg yolk plus 3 egg whites 4 tbsp melted butter 2 tbsp apple cider vinegar Syrup/Butter In a bowl, whip the egg whites until stiff peaks form. Set aside. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate bowl, combine the milk, pumpkin, 1 egg yolk, melted butter, and apple cider vinegar. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in the egg whites. Pour batter into waffle iron and cook according to directions on waffle iron. Serve with butter and syrup!

Pumpkin Pie Crunch

Pumpkin Pie Crunch 1 can (15.5 oz.) pack pumpkin 1 can (12 oz.) evaporated milk 3 large eggs 3/4 cup sugar 1/4 teaspoon salt 1 tablespoon pumpkin pie spice 1 cup unsalted butter 1 cup pecans, chopped 1 package yellow cake mix Preheat oven to 350 degrees. Grease and flour a 9x13 pan and set aside. In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan. Gently sprinkle the cake mix powder over the pumpkin mixture top with pecans. Drizzle melted butter over the cake mix & pecans layer. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Remove from oven and uncover (be careful, the steam will be hot). Cool completely. Cut into squares and serve with ice cream.

HONEY BUTTER BISCUITS

HONEY BUTTER BISCUITS 3 cup self rising flour 1/2 cup butter, frozen and grated 1 cup whole milk 1/4 cup honey 4 Tbsp butter, melted 1 Tbsp honey Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. Set aside. Using the large holes on a box grater, grate the frozen butter. In a medium size bowl use a fork to toss together the flour and grated butter. Mix until there are no clumps and the butter is evenly distributed. In a separate bowl, whisk together the milk and ¼ cup honey. Make a well and pour the milk and honey into the center of the flour. Using the same fork gradually mix the wet ingredients into the dry ingredients until fully moistened. Turn out onto a floured surface and gently turn the dough a few times until it comes together and isn't sticky. Do not over flour. Pat or roll into an 8 x 8-inch square that is approximately 1-inch thick Use a sharp knife to cut into 9 or 12 equal portions. Separate the dough and place 2-inches apart on the pans. Brush the tops and sides with melted butter Bake for 12 minutes then increase to the broiler setting. Bake for an additional 3-5 minutes or until the tops are golden. Mix 1 Tbsp of honey into the remaining melted butter. Brush the tops just before serving. Serve immediately.

PUMPKIN MUFFINS WITH PUMPKIN SPICE COFFEE GLAZE

PUMPKIN MUFFINS WITH PUMPKIN SPICE COFFEE GLAZE Pumpkin Muffins 3/4 light brown sugar 1 15 oz can pumpkin puree 6 tablespoons unsalted butter 2 eggs 1/4 cup milk 1 3/4 cup flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon allspice Glaze: 1/4 cup pumpkin spice coffee 1 1/2 cup powdered sugar Dash of cinnamon Preheat your oven to 350 degrees. Beat brown sugar, pumpkin puree, and butter together. Add eggs, one at a time, while continuing to beat. Add milk. Combine flour, baking powder, salt, nutmet, ginger, cinnamon and allspice together in a separate bowl. Fold flour into mixture, a little at a time. Add muffin cups to muffin pan. Spoon even amounts into muffin cups. Bake at 350 degrees for 25 min, or until toothpick can be inserted cleanly. (Mine were finished at 23 min) Glaze Whisk together hot coffee and powdered sugar. Add a dash of cinnamon and stir. Spoon a tablespoon or so over each muffin.

Cheesy Cabbage Casserole

Cheesy Cabbage Casserole 1 small head cabbage, finely chopped 1 1/2 pounds ground beef 1 can diced tomatoes, 14 1/2 ounces 1 can tomato sauce, 8 ounces 1 cup shredded cheese, Mexican blend 1 cup white rice, uncooked 1 2/3 cups water 1 small onion, chopped Salt and pepper, to taste Brown ground beef and onion in large skillet over medium-high heat until beef is no longer pink and onions are tender. Season with salt and pepper, drain, and return to pan. Stir in cabbage, diced tomatoes and tomato sauce, and cook over medium heat until cabbage is just tender. Add rice and water, increase heat, and bring mixture to a boil. Reduce heat to medium-low, and cover with a tight-fitting lid. Simmer about 25 minutes without uncovering until rice is tender and most liquid is absorbed. Remove skillet from heat. Sprinkle with cheese. Replace lid, and allow cheese to melt completely. Serve and enjoy!

Cheesy Cabbage Casserole

Cheesy Cabbage Casserole 1 small head cabbage, finely chopped 1 1/2 pounds ground beef 1 can diced tomatoes, 14 1/2 ounces 1 can tomato sauce, 8 ounces 1 cup shredded cheese, Mexican blend 1 cup white rice, uncooked 1 2/3 cups water 1 small onion, chopped Salt and pepper, to taste Brown ground beef and onion in large skillet over medium-high heat until beef is no longer pink and onions are tender. Season with salt and pepper, drain, and return to pan. Stir in cabbage, diced tomatoes and tomato sauce, and cook over medium heat until cabbage is just tender. Add rice and water, increase heat, and bring mixture to a boil. Reduce heat to medium-low, and cover with a tight-fitting lid. Simmer about 25 minutes without uncovering until rice is tender and most liquid is absorbed. Remove skillet from heat. Sprinkle with cheese. Replace lid, and allow cheese to melt completely. Serve and enjoy!

Hearty Potato And Turkey Casserole

Hearty Potato And Turkey Casserole 2 pounds potatoes, thinly sliced 1 pound turkey, shredded or chicken 2 cloves of garlic, minced 1 3/4 cups milk 2 eggs 2 tablespoons all-purpose flour 5 tablespoons butter, divided 1 tablespoon Dijon mustard 3/4 cup cheddar cheese, grated Salt and pepper, to taste Preheat oven to 350º F. Melt 4 tablespoons butter in a skillet over medium-high heat, then add potatoes and garlic and cook for 10-15 minutes, or until softened. Grease a 9-by-13-inch baking dish with remaining butter. Place half of the potato garlic mixture in the bottom of baking dish. Spread turkey evenly over potatoes and season with salt and pepper. Cover with remaining potatoes. Whisk together milk, eggs, mustard, flour, salt and pepper in a large bowl. Pour evenly over the potatoes. Bake casserole for 1 hour or until potatoes are tender. Remove from oven and sprinkle cheddar cheese on top. Place casserole under broiler and cook for another 5 minutes, or until cheese begins to brown. Remove from oven and let cool for 5-10 minutes before serving.

Cheesy Cabbage Casserole

Cheesy Cabbage Casserole 1 small head cabbage, finely chopped 1 1/2 pounds ground beef 1 can diced tomatoes, 14 1/2 ounces 1 can tomato sauce, 8 ounces 1 cup shredded cheese, Mexican blend 1 cup white rice, uncooked 1 2/3 cups water 1 small onion, chopped Salt and pepper, to taste Brown ground beef and onion in large skillet over medium-high heat until beef is no longer pink and onions are tender. Season with salt and pepper, drain, and return to pan. Stir in cabbage, diced tomatoes and tomato sauce, and cook over medium heat until cabbage is just tender. Add rice and water, increase heat, and bring mixture to a boil. Reduce heat to medium-low, and cover with a tight-fitting lid. Simmer about 25 minutes without uncovering until rice is tender and most liquid is absorbed. Remove skillet from heat. Sprinkle with cheese. Replace lid, and allow cheese to melt completely. Serve and enjoy!

Cheesy Hash Brown Potato Soup

Cheesy Hash Brown Potato Soup 1 (30 oz.) bag frozen shredded hash browns 1 (10 oz.) can condensed cream of chicken soup 4 cups chicken broth 2 cups cheddar cheese, grated, plus more for serving 1/2 cup cream cheese, softened 1/2 cup sour cream 1 teaspoon onion powder 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper, to taste Croutons, garnish Crumbled bacon, garnish, optional Combine chicken broth and hash browns in a large pot or Dutch oven over high heat and bring to a boil. Reduce heat to medium and stir in chicken soup, cheddar cheese and onion powder. Season generously with salt and pepper and cook for 10-15 minutes. Stir in sour cream and cream cheese and cook until completely incorporated, then blend everything together (or leave as is). Transfer to serving bowls and serve topped with oregano, croutons and more cheese.

Sweet & Salty Halloween Chex Mix

Sweet & Salty Halloween Chex Mix 12 oz white chocolate chips 4 cups Rice Chex cereal 2 cups crushed pretzels (I used sticks and broke them in pieces) 1 cup fall-colored M&Ms 1 cup candy corn In large microwavable bowl, microwave white chocolate chips uncovered for approximately 2 minutes, stirring every 30 seconds, until completely melted. Stir until smooth. Don't heat it in the microwave longer than 30 seconds at a time! You will scorch the white chocolate. Gently stir in cereal, pretzels, candy corn and M&Ms until evenly coated. Pour and spread evenly onto waxed paper or non-stick baking mat until chocolate is set and dry, about a half hour. Break into chunks and serve.

Candy Corn White Chocolate Bark

Candy Corn White Chocolate Bark 16 oz white chocolate chips 1/2 cup candy corn 1/4 pretzel sticks, broken up 1/8 cup chocolate chip Melt the chocolate using double boiler or the microwave; melt until completely smooth. Pour the melted chocolate onto the a non-stick surface (such as a Silpat mat) and use a spatula to spread into a square shape in an even layer (9 to 10-inch square, approximately). Drop the pretzels, candy corn and mini chocolate chips evenly onto the chocolate and press down gently after all are sprinkled on. Let sit until set, about a half hour or 45 minutes for chocolate to harden. You can speed this up by sticking it in the fridge or freezer for 15 minutes or so. Using a sharp knife, cut or break the bark into pieces (even squares or asymmetrically). The bark can be stored in an airtight container in the refrigerator for up to 2 weeks.

Snickers Caramel Apple Dip

Snickers Caramel Apple Dip 12 “fun” size Snickers Bars, chopped – 10 for IN the dip and 2 for garnishing the dip (the "fun" size that is a couple of inches long, not the super small ones) 1/2 cup of unsalted butter 2 cups of light brown sugar 1 cup light corn syrup 1/4 teaspoon salt 1 (14 oz. can) sweetened condensed milk 2 teaspoons vanilla extract Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Stir in sweetened condensed milk and cut up Snickers Bars. Continue cooking, stirring occasionally, until Snickers bars are completely melted (minus the peanuts, of course) and dip thickens up. Remove from heat; stir in vanilla and transfer to a serving bowl. Serve with sliced apples, pretzels, Ritz crackers or animal crackers. Take the two leftover Snickers bars, chop them up, and sprinkle them over the dip before serving.

Cinnamon Sugar Fried Dough

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

Avocado Chicken Salad

Avocado Chicken Salad 2 cups cooked, shredded chicken 1 ripe avocado 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 2 tsp lime juice 2 tsp fresh cilantro, chopped 1/2 cup plain Greek Yogurt Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all the flavors blend together. Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.

Lucky Charms Blizzard

Lucky Charms Blizzard *makes 2 decent sized Blizzards* 4 cups vanilla ice cream (use a good quality ice cream- I used Perry’s) 1/2 cup milk 2 tbsp heavy cream 2 cups Lucky Charms Cereal extra Lucky Charms marshmallows from the cereal for sprinkling on top after blending Place ice cream, milk and heavy cream in a blender and blend until smooth (will be thick – this is good). Take off the blender and stir in lucky charms cereal with a large spoon. Pour into 2 large glasses and sprinkle with additional lucky charms marshmallows on top. Serve immediately and eat with spoons! You don’t want it to get melty!

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas 10 small soft flour tortillas (can also use corn tortillas, but I like flour) 3 tablespoons flour 2 cups chicken stock 1 cup sour cream 2 1/2 cups shredded and cooked chicken (I like to use rotisserie chicken) 2 cups Sharp Cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded 3 tablespoons butter 1 10 oz can of Rotel (mixture of tomatoes and diced green chilies) Preheat oven to 350 degrees Combine shredded chicken and 1 cup of cheddar cheese Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan Melt butter in a pan over medium heat Stir flour into butter and whisk for 1 minute over heat. Add broth and whisk together. Cook over heat until it’s thick and bubbles up. Take off heat for a few minutes and then add in sour cream and can of Rotel. (you don’t want it super hot when you add the sour cream or it will curdle!) Pour mixture over enchiladas and add remaining 2 cups of cheese to top. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.

Peanut Butter Pie Ball

Peanut Butter Pie Ball 1 package (8 ounces) cream cheese, softened to room temperature 1 cup powdered sugar 3/4 cup creamy peanut butter (NOT all-natural – too oily) 3 tablespoons packed light brown sugar Graham Cracker crumbs, for rolling the ball in (about 1 cup) Graham crackers, teddy grahams, and/or apple slices for dipping Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place graham cracker crumbs in a flat dish. Remove plastic wrap from ball and roll ball in graham cracker crumbs to completely cover, pressing them into the ball if necessary to hold them in place. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham crackers/graham cracker sticks, pretzel sticks, vanilla wafers, teddy grahams, or apple slices for dipping or spreading.

Creamy Bacon and Cheese Dip

Creamy Bacon and Cheese Dip 16 ounces sour cream 8 ounces cream cheese, softened 2 cups shredded Sharp Cheddar cheese 1 3 oz. jar Bacon Bits (I used Hormel 100% Bacon Bits) 1 cup green onions, chopped (use the white parts for dip and the green for topping right before serving) 1 envelope dry onion soup mix crackers or assorted vegetables, for dipping Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix. Pour into a 1.5 or 2-quart ungreased baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. Once out of the oven, sprinkle some of the green onion on top for a nice presentation! Serve with crackers and/or assorted fresh vegetables.

Cake Batter Rice Krispie Treats

Cake Batter Rice Krispie Treats 3 tablespoons butter 1 10-ounce bag of mini marshmallows 1/4 cup yellow cake mix 6 cups rice krispies cereal 1 1.75-ounce container of sprinkles Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so it's combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do but I used a 9x13) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them more easily!

Frosted Animal Sugar Cookies

Frosted Animal Sugar Cookies 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract 3 to 3½ cups Frosted Animal Cookies, roughly crushed (measure AFTER crushing - I used 3.5 cups)* *Make sure you leave some bigger chunks for color and not all crumbs Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Stir in the animal cookie chunks/crumbs. Roll rounded heaping tablespoonfuls of dough into balls and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Pecan Pie Bark

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

No-Bake Buckeye Pretzel Bars

No-Bake Buckeye Pretzel Bars Bars: 2 cups creamy peanut butter 3/4 cup unsalted butter, softened 2 cups powdered sugar 3 cups pretzel sticks, crushed (I measured before crushing, but you can do whatever you like!) Topping: 1/2 cup creamy peanut butter 2 cups semisweet chocolate chips Crushed pretzels (about 2 cups or as much as you prefer) Line a 9x13 baking pan with parchment paper and spray with nonstick cooking spray. In a large mixing bowl, combine peanut butter, softened butter, powdered sugar and crushed pretzel sticks. Press evenly into prepared pan. In the microwave (can also use a double broiler), melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted and smooth. Spread this over the peanut butter layer. Sprinkle on crushed pretzels. Refrigerate for AT LEAST one hour before cutting into squares and cut them while they are cold so they don't get too messy. Keep leftovers refrigerated.

Strawberry Ice

Strawberry Ice 3 large strawberries, some mashed, some chopped water ice cube tray Place a combination of mashed and chopped strawberries in each ice cube slot. Pour enough filtered water to fill the tray. Freeze until frozen through and serve with cocktails and/or lemonade.

Brown Sugar Meatloaf

Brown Sugar Meatloaf 1/2 cup brown sugar, packed 1/2 cup ketchup 1 1/2 lbs lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1 garlic clove, minced 1/4 teaspoon ground ginger 3/4 cup saltine crumbs, finely crushed (can use bread crumbs) Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Crock Pot Sausage Rotel Dip

Crock Pot Sausage Rotel Dip 1 pound of ground pork sausage (like Jimmy Dean) 2 (8 ounce) packages of cream cheese 2 cans of RO-TEL diced tomatoes, undrained 2 cups of Colby Jack cheese Brown sausage in a skillet and drain; set aside. Add everything to the crockpot on LOW and and heat until cream cheese is melted and all is warmed through. This takes about 2 hours depending on how hot your crock pot cooks. Turn to WARM setting and keep warm throughout your party. Enjoy!

Peanut Butter Buttercream Frosting

Peanut Butter Buttercream Frosting 1 and 1/2 cup creamy peanut butter 8 Tbsp unsalted butter, room temperature 1/4 tsp. kosher salt 1/2 cup heavy whipping cream 1 and 1/2 tsp. vanilla 2 and 1/4 cup powdered sugar Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium speed, just until thoroughly combined. Add the remaining ingredients and combine all together by beating on medium speed. Turn the speed up to high and beat for 3-4 more minutes, until frosting is light, airy, and fluffy. Be patient! Transfer frosting to a piping bag (if not spreading on a cake), or make your own piping bag using a ziplock bag (put filling in bag, work it to the bottom of one corner, twist off the top and snip off a small bit of the corner). Pipe onto your favorite dessert or spread on to a cake!

Louisiana Garlic Bread

Louisiana Garlic Bread 4 ounces (1 stick) unsalted butter, at room temperature (very soft) 3 teaspoons chopped garlic 2 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley leaves 1 teaspoon freshly ground black pepper 1 large loaf French or Italian bread, halved lengthwise Preheat oven to 350 degrees F. (Bread can also be done on the grill or in a barbeque pit.) Combine the butter, garlic, lemon juice, parsley, and black pepper in a small mixing bowl. Stir to blend well. Spread both halves of the bread with the mixture. Put the halves together, wrap in a sheet of aluminum foil, and place in the oven or on the grill until bread is heated through, about 20 minutes. Make sure the butter is melted and bread is a little crispy. If you like it more crispy, separate it, put it "face up" and run it under the broiler after it is done baking to crisp it up a bit. Keep a close eye on it so it doesn't burn. This process will only take a couple of minutes. Use a sharp bread knife to slice, making each slice about 1 inch wide. Serve warm.

Brown Sugar Coffee Cookies

Brown Sugar Coffee Cookies 1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg, room temperature 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons instant coffee powder/granules Preheat oven to 300 degrees F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds. In a separate mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the coffee powder until incorporated. Using a 1-ounce cookie scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon or bottom of a clean glass to spread out into a 2-inch circle (these bake up flat, not thick). Bake for 18-20 minutes or until nicely browned around the edges but still soft in the middle.

White Chocolate Cocoa Pebbles Fudge

White Chocolate Cocoa Pebbles Fudge 12 oz good-quality white chocolate baking bar (I used Ghirardelli) 8 oz full-fat cream cheese, softened to room temperature 3 and ½ cups powdered sugar 1½ tsp vanilla 2 cups Cocoa Pebbles, divided Line an 8x8 pan with foil and spray with cooking spray. In the bowl of stand mixer or using a hand mixer, beat together cream cheese, powdered sugar and vanilla until smooth and fully blended. Melt the white chocolate according to directions on package. Pour melted chocolate into cream cheese mixture and mix together until mixed thoroughly. Turn mixer to low and stir in 1½ cups Cocoa Pebbles until mixed in. Press mixture into prepared pan. Press remaining ½ cup Cocoa Pebbles onto the top of fudge and press gently into the white chocolate mixture so they stick (some will come loose while you're cutting the fudge, but that's OK). Chill fudge for approximately 1 hour or until set. This will make it easier to slice. Cut into squares and serve or store in an airtight container for up to 5 days. This fudge also freezes well.

Chicken Pot Pie Soup

Chicken Pot Pie Soup 2 cup chicken, cooked and diced 3 Tbsp unsalted butter 1/2 yellow onion, diced 3 celery stalks, diced 1 cup fresh broccoli florets, chopped 1/4 cup all purpose flour 3/4 cup chicken broth 1 cup heavy cream 1 cup milk (I used skim) pinch of crushed red pepper flakes 1 tsp kosher salt 1/2 tsp ground black pepper 1 cup cheddar cheese, shredded 1/2 package pie crust (I used Pillsbury), thawed In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes. To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips.

Lasagna Soup

Lasagna Soup 1 lb. ground pork 1/2 cup diced yellow onion 1 green pepper, seeded and diced 4 cloves garlic, pressed 1 carton (32 oz) chicken broth 1 can (14.5 oz) diced tomatoes 1 can (15 oz) tomato sauce 1 Tbsp Italian seasoning 1 tsp kosher salt 1/4 tsp ground black pepper 1 tsp garlic salt 1/4 tsp crushed red pepper 1 tsp dried basil 8 whole wheat lasagna noodles, broken into bite sized pieces 3/4 cup parmesan cheese, grated 1 1/2 cup mozzarella cheese, shredded In a large soup pot, brown ground pork with onion, green pepper and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium high heat. Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered. Stir occasionally. Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes). When ready to serve, mix in the grated parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozzarella cheese. We served our soup with crunchy sourdough bread crisps!