AMISH CINNAMON BREAD

AMISH CINNAMON BREAD Batter: 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda Cinnamon/sugar mixture: 2/3 cups sugar 2 teaspoons cinnamon How to make this recipe : This recipe is an age-old favorite. Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!... so to prepare this recipe you need first to cream together butter, Two cups sugar, & also eggs. Then you need to add milk, flour, & also baking soda. Now after all that work you need to put HALF of batter into greased loaf pans (1/4 in each pan). At this step all what you need to do is to take a separate bowl and mix 2/3 cup sugar & cinnamon. After you finish mixing you need next to sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan. Now you need to add remaining batter to pans; and sprinkle with last of cinnamon topping. Make sure to use a knife to swirl. Bake 350 F between 45 to 50 minutes. Then before removing from pan let cool about 20 mins. Enjoy!!

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles For the cookies: 3 3/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 sticks unsalted butter, room temperature 1 cup sugar 1/2 cup dark brown sugar 1 cup pumpkin puree 1 large egg 2 teaspoons vanilla extract For the coating: 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Dash of allspice In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm. Preheat oven to 350 degrees. Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Slow Cooker Egg Scramble

Slow Cooker Egg Scramble (For a crowd) Serves 8-10 12 eggs 2 bags frozen roasted potatoes 2 cups cheddar cheese, grated 1 cup half-and-half 1/4 cup green onion, finely chopped 2 teaspoons Tabasco sauce, or to taste 2 teaspoons garlic powder kosher salt and freshly ground pepper, to taste In a large bowl, whisk eggs until combined and season with salt, pepper and garlic powder. Lightly grease slow cooker with non-stick spray and spread potatoes evenly along the bottom of the dish. Add cheddar cheese and pour in eggs, half-and-half and Tabasco, if using. Carefully mix everything together until combined, then cover and cook on low for 6-8 hours. Note: If making this overnight and planning on sleeping for more than 8 hours, cook on warm. Transfer to plates, garnish with green onion and serve hot!

TAMALE PIE

TAMALE PIE Serves: 8-12 CORNBREAD ½ cup cornmeal ⅔ cup flour 3 tablespoons sugar 1 tablespoon baking powder ¼ teaspoon salt 3-4 tablespoons oil (I used olive oil) ⅓ cup milk 1 egg 1 small can diced green chiles (4.5 ounce can) 1 can of corn or creamed corn MEAT 1 lb ground beef 1 teaspoon cumin 1 teaspoon chili powder ¼ teaspoon salt ¼ teaspoon pepper TAMALE PIE 1 ¼ cup enchilada sauce 2 cups of shredded cheese (I used sharp white cheddar) OPTIONAL TOPPINGS Salsa Guacomole Sour Cream Shredded Cheese Cilantro Lime wedges Preheat oven to 400 degrees F. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes. Let cool for 10-15 minutes before serving with desired toppings.

CARAMEL APPLE BARS

CARAMEL APPLE BARS Serves 24 Shortbread Crust 1/2 cup butter, melted 1/4 cup sugar 1 tsp vanilla 1/4 tsp salt 1 cup flour Apple Filling 1/2 cup caramel sauce - divided 2 apples, peeled and cubed into small pieces 2 tbsp. flour 2 tbsp. brown sugar 1 tsp pumpkin pie spice 1/2 tsp cinnamon Topping 1/2 cup old fashioned oats 1/3 cup brown sugar 1/2 tsp pumpkin pie spice 1/4 cup flour 1/4 cup butter, cold and cubed into small pieces 1/2 cup caramel sauce Preheat oven to 300 Line a 8x8 baking pan with parchment paper or foil, making sure there is a little overhang on the sides To make the crust In a medium bowl combine melted butter, sugar, vanilla and salt Slowly add in flour, stirring until well combined Press crust into pan, making it as even as possible Bake for 15 minutes - while baking make the filling and topping To make the filling In a medium bowl combine cubed apples, flour, brown sugar, pumpkin pie spice and cinnamon, until the apples are well coated Set aside To make the topping In a medium bowl combine oats, brown sugar, pumpkin pie spice and flour Add in cold butter and using your fingers combine the mixture until it comes together as coarse crumbs To finish Raise oven temperature to 350 Remove crust from the oven and top with 1/4 cup of the caramel sauce, drizzling it over the crust as evenly as possible Spread apples over caramel sauce Top apples with crumb topping, making sure to evenly distribute the topping return pan to oven and continue baking for 25 minutes or until topping is golden brown Remove from oven and let cool for 20-25 minutes Place in the refrigerator for 2-3 hours to let bars completely set-up When ready to serve drizzle remaining 1/4 cup of caramel sauce over bars Serve room temperature or cold

Banana Split Pie

Banana Split Pie 1 stick butter, melted 1 box graham cracker crumbs 1 stick butter, softened 2 eggs 2 cups confectioners' sugar 5 bananas, sliced 1 (15 ounce) can crushed pineapple, undrained 1 (16 ounce) container Cool-Whip, thawed 1 (4 ounce) jar maraschino cherries, stemmed 1/2 cup pecans, chopped Chocolate Syrup, optional In a 9 x13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan. In a medium bowl, cream together the other stick of softened butter, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week. Note: we prefer this without the chocolate syrup

Pecan Pie Cookies

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

CRANBERRY ORANGE CAKE

CRANBERRY ORANGE CAKE 1 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sour cream 1 cup sugar 3 large eggs zest of one orange - about 1 tablespoon juice of an orange 1/2 cup butter 2 tablespoons sugar 1 1/2 cups fresh cranberries For the Icing: 1 cup powdered sugar 2 - 3 tablespoons water, milk or orange juice Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside. Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated. Add the orange juice and zest. Add the sour cream. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries. Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

CRANBERRY ORANGE CAKE

CRANBERRY ORANGE CAKE 1 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sour cream 1 cup sugar 3 large eggs zest of one orange - about 1 tablespoon juice of an orange 1/2 cup butter 2 tablespoons sugar 1 1/2 cups fresh cranberries For the Icing: 1 cup powdered sugar 2 - 3 tablespoons water, milk or orange juice Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside. Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated. Add the orange juice and zest. Add the sour cream. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries. Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Incredible Breakfast Bake

Incredible Breakfast Bake 1 Can Flaky Grands Bag shredded cheddar 8 oz. Half cup milk Cubed ham or ground cooked sausage 1 cup cooked 5 eggs Salt and pepper Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25-40 minutes at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

Ultimate Chocolate Chip Bars

Ultimate Chocolate Chip Bars 1 cup margarine, melted 3⁄4 cup granulated sugar 3⁄4 cup brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt 1 cup chocolate chips 1 cup nuts, chopped (optional) Mix margarine and sugars in a large bowl. Add eggs and vanilla, mixing well. Mix in flour, baking soda and salt. Stir in chocolate chips and nuts. Spread in a greased 9 x 13" baking pan. Bake at 350°F for 25 minutes. Allow to cool before cutting into bars.

No Bake - Pecan Coconut Praline Cookies

No Bake - Pecan Coconut Praline Cookies! Melt in your Mouth! 2½ cups sugar ½ cup evaporated milk ½ cup corn syrup ½ cup butter 1 teaspoon vanilla 2-2½ cups chopped pecans 2½ cups grated coconut Set pecans, coconut, and vanilla off to the side Mix sugar, evap milk, corn syrup, and butter in large saucepan. Bring to a rolling boil & boil for 3 minutes. Remove from heat & add pecans, coconut, and vanilla Stir for about 4 minutes. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened. Remove from paper and enjoy.

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS 1 cup flour 2 Tbsp onion powder 2 Tbsp garlic powder 1 tsp red pepper 1 tsp salt 1/2 tsp black pepper 4 thin pork chops 2 Tbsp bacon fat 2 Tbsp olive oil 2 cups buttermilk Chopped fresh parsley or green onions, for garnish, optional Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet. Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving. Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Sausage & Cheese Bread

Sausage & Cheese Bread Serves 12 1 lb pork sausage 1 small onion, chopped 3 garlic cloves, minced 1 cup shredded cheddar cheese 2 cups Bisquick 1 tsp pepper 1 tsp salt 1 egg 2/3 cup milk 1/4 cup mayonnaise Preheat oven to 350. Spray a loaf pan with nonstick spray, set aside. In a medium skillet cook sausage & onions over medium heat, breaking it up as it cooks Once sausage is browned add in garlic and cook for an additional 3 minutes Place on a plate with a paper towel to drain & cool for a few minutes. In a large bowl whisk together cheese, Bisquick, pepper & salt until there are no lumps In a small bowl whisk together egg, milk & mayonnaise. Add egg mixture into bisquick mixture and stir until just combined. Add in sausage and stir until well distributed, but making sure to not over mix. Pour into prepared pan. Bake for 45-50 minutes or until bread is browned nicely. Let cool in pan for 30 minutes before turning out onto serving platter. Serve

CREAMSICLE JELLO MOLD

CREAMSICLE JELLO MOLD For the Orange Jello 2 envelopes unflavored gelatin ½ cup cold water ½ cups boiling water ½ cup sugar 2 cups freshly squeezed orange juice For the Vanilla Ice Cream Jello 2 cups vanilla ice cream 3 envelopes unflavored gelatin ½ cup cold water 1 cup boiling water ¼ cup sugar For the Orange Jello Sprinkle the 2 packets of gelatin over the cold water. Let sit until absorbed and softened. Pour the boiling water over the gelatin and stir until completely dissolved. Stir in the sugar and orange juice, and stir to dissolve the sugar. Pour into a 9x13 baking dish and refrigerate for at least 4 hours, or until firm. Cut into small cubes and transfer to a jello mold or square baking dish. Store in the refrigerator. For the Vanilla Ice Cream Jello Melt the vanilla ice cream in a small saucepan on the stove or in the microwave. Set aside to come to room temperature. Sprinkle 3 packets of gelatin over the cold water. Let sit until absorbed and softened. Pour the boiling water over the gelatin and stir until completely dissolved. Add in sugar and stir to dissolve. Stir in the melted ice cream. After ensuring the mixture is at room temperature, pour the ice cream mixture over the orange cubes and refrigerate overnight.Cut into slices or cubes.

Spicy Beans

Spicy Beans 4 cups Dry Pinto Beans 1 whole Ham Hock 1 whole Onion, Diced 2 whole Red Bell Peppers, Diced 4 cloves Garlic, Minced 2 whole Jalapenos, Sliced 2 teaspoons Salt, More To Taste 2 teaspoons Chili Powder (optional) 2 teaspoons Black Pepper, More To Taste Rinse beans under cold water, sorting out any rocks/particles. Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed. Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level. Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc

Loaded Hash Brown Casserole

Loaded Hash Brown Casserole Serves 12 32 oz bag shredded frozen hash browns, thawed 4 slices bacon, chopped into 1/2 inch pieces 1 onion, chopped 2 garlic cloves, minced 2 tbsp. flour 3 cups chicken stock 1 tsp salt 1 tsp pepper 16 oz sour cream 3 cups cheddar cheese, divided Preheat oven to 375 Spray a large casserole dish with nonstick spray, set aside Place hash browns into a large colander and place in the sink to drain as you prepare the sauce In a large skillet, with high sides, begin cooking bacon over medium heat Once bacon is starting to brown add in onion and continue cooking until bacon is crispy and onion is browned Add in garlic and cook for an additional minute, stirring constantly Sprinkle flour, salt & pepper over bacon & onion, whisking to combine Cook for 3-4 minutes, allowing flour taste to cook out Slowly whisk in chicken stock, stirring until mixture is smooth Bring to a boil and then reduce to a simmer to continue cooking for 5-7 minutes or until mixture is thickened Remove from heat and stir in sour cream and 2 cups cheese, stirring until well combined Add in hash browns and stir until combined Pour into prepared pan and top with remaining cheese Cover with aluminum foil and bake for 30 minutes Remove foil and continue baking for 15 minutes or until cheese is browned and bubbly Remove and serve

SCARECROW TREATS

SCARECROW TREATS Crust 1 (15.25- to 16.5-ounce) package pudding in the mix yellow cake mix 1/2 cup Butter, softened 1 Egg 3 cups miniature marshmallows Topping 1/2 cup light corn syrup 1/4 cup sugar 1/4 cup firmly packed brown sugar 1/2 cup creamy peanut butter 2 teaspoons vanilla 2 cups crisp rice cereal 2 cups salted peanuts 1 cup candy corn Heat oven to 350°F. Combine cake mix and butter in bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed. Press onto bottom of ungreased 15x10x1-inch baking pan. Bake 12-15 minutes or until set and edges are lightly browned. Remove from oven. Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking 1-2 minutes or until marshmallows puff. Combine corn syrup, sugar and brown sugar in saucepan. Cook over medium heat, stirring 2-4 minutes or until mixture comes to a boil. Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.

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 Stuffed Spaghetti Squash

Chicken Stuffed Spaghetti Squash 1 spaghetti squash (cut in half, clean out seeds, drizzle with olive oil, bake at 400 for 30-40 minutes) 1 large chicken breast ( cut in small pieces and cook) 1 small can green diced chili’s 1 can corn 1 can rotell 4 ounces of sour cream When squash is done, scrape about half the inside out and in a bowl mix the insides along with the ingredients above well. Salt and pepper to your liking. Place the mixture back inside the squash, Top with shredded cheese ( I use cheddar or Monterey). Put them back in the oven for 15-20 minutes and enjoy

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 9×13 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.

PUMPKIN PIE CAKE

PUMPKIN PIE CAKE 1 - 18oz can pumpkin (or fresh equivalent) 1 box yellow cake mix (2 layer size) 1 cup sugar 1/2 c. melted margarine or butter 1 - 13oz can evaporated milk (not sweetened condensed) 3/4 c. chopped pecans or walnuts 3 eggs 3 tsp cinnamon Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.

Instant Hot Cocoa Mix

Instant Hot Cocoa Mix 1 lb. box Nestles Quick 7 oz. Powdered Non-Dairy Creamer 1 box powdered sugar, sifted 8 qt. box Nonfat Dry Milk Mix all ingredients together and store in airtight container. To serve, (depending on cup size) add at least 1/4 cup cocoa mix into mug, fill with boiling hot water, stir until dissolved. Top with miniature marshmallows if desired. *If larger mug is used, add cocoa mix until desired creaminess.

Butter Pecan Cake Brownies

Butter Pecan Cake Brownies Bottom Layer 1 (18 ounce) box butter pecan cake mix 1/2 cup butter, melted 1 large egg Topping 1 (1 lb) box confectioners' sugar (3 1/2 cups) 1/2 cup butter, melted 2 large eggs 1 (8 ounce) package cream cheese, softened 1 cup pecans Preheat oven to 300°. Mix first three ingredients and press into a 9 x 13" pan. Mix confectioners' sugar, melted butter eggs and cream cheese together, pour on bottom layer. Sprinkle with pecan chips. Bake for 55 minutes or until cake tests done. Cut into bars when cool

CREAMY SOUTHWESTERN TACO SOUP

CREAMY SOUTHWESTERN TACO SOUP 1 pound ground beef 2 3/4 ounces onion, chopped, 1/2 cup 2 cloves garlic, minced 1 tablespoon cumin 1 teaspoon chili powder 8 ounces cream cheese, softened 2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies) 2 14.5-ounce cans beef broth 1/2 cup heavy cream 2 teaspoons salt, or to taste In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through. genaw,com Makes 8 cups or 6-8 servings Freezing not recommended

County Lasagna

County Lasagna 1 package lasagna noodles 1 can hunts thick n rich original sauce 1 can hunts thick n rich roasted garlic and herbs sauce 1 to 2 pound hamburger cooked (you can throw in more or less) Lots of Mozarella Cheese about 2 to 2 1/2cups, grated Parmesan Cheese the secret ingredient,more on this later 2 to 3 tablespoons sugar the other secret ingredient,will explain this later Spices basil,oregano,bay leaves,chili powder,garlic powder,salt,pepper-more on spices later Brown hamburger. Set aside. Boil large pot of water, once it's boiling add the noodles and cook them till they're not quite done.(i'm guessing 7/8 minutes) While noodles cook,or earlier in day(more on this later) pour sauce, cooked hamburger, sugar and spices into a pot, bring to a low boil and simmer for however long you'd like. Drain noodles and make sure they are dry before you start layering. Lay a layer of noodles. I go 2 deep for the most part. Here's another secret, throw some moz cheese on the noodles. Next add a layer of sauce. Here's the next secret, throw some parmesan on top, it boosts the flavor like you cannot imagine. Add a layer of mozzarella cheese. Then repeat however many times you can fit in your pan. Cook in a preheated 350 degree F oven for about 20-ish minutes. Notes Secrets- I was told eons ago by my Grandma that if you add sugar to anything tomato-y it absorbs the acid. No idea if there's any truth to that or not. But great if it does. Even better is the fact that it makes the sauce sweet and I love that. So do it to taste. I like a lot and would probably double what I've told you to be quite honest. But not everyone likes it that sweet so use your own judgement. Now the parmesan is just something I've added since I don't like cottage cheese. Wanted another cheese and most bother my tummy. Discovered that parmesan just adds such a nice taste and texture to it. So I've gotten into the habit of always adding it. Spices- This is so to preference. I would guess 1/2 teaspoon for most of them.Garlic I would go 1 whole teaspoon but that is how I roll. You can also add diced garlic(costco in a jar in the spice section,grocery store in vegie aisle). You could also use fresh, I do this if I have it. I also like fresh and my sis send me her own basil and bay leaves. And there's little jars you can buy of basil, oregano and shallots in water. These things rock and the taste is spectacular. I often mince up fresh shallots and saute them then add them but I did not this time.Salt,well I like the Himalayan salt myself. Very little pepper, not a fan. Hope this helps. Now cooking time varies. I sometimes use microwave(6 to 12 minutes depending on size of pan), sometimes stove at 350 degrees (15-25 minutes depending on size of pan).You can also cook this in the microwave but watch the time. Start with about 10 minutes then watch carefully from then on. You have to be careful of it getting those crusty bits. So monitor time carefully.

Easy Cheesy Pasta Bake

Easy Cheesy Pasta Bake with Sausage and Peppers 6 cups rigatoni 1 package of Country Mild Sausage 2 large shallots diced 2 jars of roasted red peppers drained and diced 1 jar of pasta sauce 1/2 cup parmesan cheese 1 tablespoon sugar optional Salt and pepper to taste 2 cups mozzarella cheese shredded Garnish: Parsley or Cheese Fill a stock pot with water, bring to a boil, add salt, then drop in the noodles. Cook 1 minute less than the package directions. Drain but do NOT rinse. Toss with 1 tablespoon olive oil and set aside. Preheat oven to 400 degrees F. In a large skillet cook the sausage until juices run clear and the meat is browned. Toss in the diced shallots and diced roasted red peppers, cook in the pan with the sausage for about 2 to 3 minutes. Add pasta sauce, parmesan cheese, sugar, salt and pepper. Bring to a boil while stirring to combine. Remove from heat. Add the cooked pasta into a large casserole dish. Pour the sauce over top. Mix thoroughly until well combined. Add the cheese over top. Place the casserole dish in the preheated 400 degree F oven and cook for about 12 to 18 minutes, or until the cheese starts to brown. Remove from the oven and dig in.

Franken Berry Krispies

Franken Berry Krispies 4 and 1/2 tablespoons butter 1 bag of mini marshmallows 16 oz/1 lb/454 g size 8 cups of Franken Berry cereal it's almost a full box (9.6 oz/272 g size Oven Method: Spray a 9 x 13 pan really well with non stick spray. If you don't have non stick spray use butter or shortening and wipe it on the inside the pan. Don't spray the outside of the pan. Please tell me y'all have not done that. Are there people out there who have? Okay now I want to know if there's anyone who has actually done that without realizing how silly it was. Moving on. Set that pan aside, you're going to want it ready to rock n roll before making the krispies. In a large saucepan, or pot, melt your butter over a low-ish heat. Toss in the marshmallows. Stir constantly till the marshmallows are melted and smooth. Now take it off the heat. Add your snazzy Franken Berry cereal. Stir like mad. Press into a 9 x 13 pan that has been sprayed well with non stick spray. One trick to press them down really well is to spray the back of a metal spoon with non stick spray then use that to press the krispies down. I've even been known to spray my hands to get the krispies pressed down well. You do what you gotta do man! Cut into squares. Let them stand for like 15 to 30 minutes. Microwave Method: You can also do this sans stove. Just microwave the marshmallows. First rule of the microwaving is we don't talk about microwaving. Okay, that's just stupid unless it's in fight club. First rule of microwaving is make sure you have a giant sized bowl for marshmallows. They expand like my waistline when I eat too many krispie treats. So go big or go home. I vote go big. To microwave them do the same prep with the 9 x 13 pan. Set aside, blah blah blah. In a giant microwave safe bowl add butter and marshmallows. Microwave it for 2 minutes, stir, then microwave it for another minute or so. Stir. Add the Franken Berry cereal Recipe Notes Okay so you can use more or less marshmallows depending on taste. This isn't rocket science. It's Krispies, people! You can use more or less cereal. Again, this is not rocket science. Do it to your own taste. Krispies are best the day of. But that being said they can be eaten for a couple of days after you make them. Store in an air tight container or they go stale. Store stacked with waxed paper in between layers or they stick together. Also microwaves are all different so you need to get to know yours. Get up close and personal with it so you don't mess up recipes by cooking things too long or not long enough.

No Bake Coconut Macaroon Cookies

No Bake Coconut Macaroon Cookies 1 1/2 cups granulated sugar 5 tablespoons cocoa powder 1/2 cup milk 1/2 cup butter softened 1 teaspoon vanilla 3 cups quick or rolled oats 1/2 teaspoon salt 1 cup coconut 1 cup milk chocolate chips 1 cup white chocolate chips Line two cookie sheets with parchment. Set aside. In a medium size saucepan cook the granulated sugar, cocoa powder, and milk over medium-low heat until all the sugar dissolves. If it's got a nice bubble going this should take about 3 to 5 minutes, or so. Keep stirring but not obsessively, it just needs a light stir every 30 seconds or so. Once the sugar is dissolved add the butter, don't fret if you didn't soften it. If it's not softened just cut it into small chunks, it'll totally still work. Keep stirring until the butter is melted and the mixture is smooth. Now add the vanilla, oats and salt. Stir until combined, then remove from the heat. Add the coconut, stir again. I know right, it's a lot of stirring. Now toss in the milk chocolate chips and the white chocolate chips. Stir again. Stop rolling your eyes at me. Stirring is good. You are now done stirring. Yah. Round of applause. Take a tablespoon or an ice cream scoop and drop the cookies onto the cookie sheets. It's okay for them to be lop-sided and not perfect. They actually look better if they are imperfect. I also suggest making some really big and some small. Since you are not baking them they don't need to be uniform in size. Making different sized ones is nice, that way wee little hooligans can grab small ones and bigger adult hooligans can grab the bigger ones. Santa can grab any size he wants as long as he leaves good gifts. Allow to cool completely

Fundido Sausage Dogs

Fundido Sausage Dogs For the Fundido: 1 tablespoon butter 1/2 sweet onion diced 1 package ground sausage 3 cups Tex-Mex cheese shredded (Tex-Mex is a mix of Queso Quesadilla, Pizza Mozzarella, Cheddar, and Monterey Jack cheeses) 1 1/2 cups Mozzarella cheese shredded 1 small jar of roasted red peppers chopped For the Italian Sausages: 1 package of Italian Sausages 1 package of sausage buns For the Fundido: Preheat oven to 400 degrees F. In a large cast iron skillet melt butter over medium low heat. Add onions and allow them to cook till they soften and begin to turn brown around the edges. I cooked mine for about 10 minutes. If you cook on higher heat it can be done in about 5 to 7 minutes. Remove onions from the pan and set aside. In the same pan brown the ground sausage until it's cooked thoroughly and there's no pink left. Make sure to break it up as you cook so the pieces are quite small. Once the ground sausage is cooked add the onions back in the pan, and add the roasted red peppers too. Cook over medium heat for about 3 to 5 minutes, just enough to combine everything and really let the flavours mingle and get to know one another. Remove 2/3 of the mixture and transfer it to a bowl. Now it's time to layer the dip. You have 1/3 of the sausage mixture still in the bottom of the pan. Now add a third of your Tex-Mex cheese over top, then a third of your mozzarella over that. Begin the second layer with the sausage mixture, then the Tex-Mex cheese, then the mozzarella cheese. Finish with the last layer by placing the sausage first, then the Tex-Mex cheese, then the mozzarella cheese. If there's any oils left in the bowl bowl it over top of the cheese, there's tons of flavour in that oil. Place the pan in the oven and cook for about 8 to 10 minutes. If you like yours super crispy you can cook it for about 12 minutes. I took mine out around the 10 minute mark. While the cheese is melting cook your sausages!! For the Italian Sausages: In a large pan cook the sausages over medium heat for about 5 minutes, be sure to turn the sausages often so all sides brown evenly. Reduce heat to medium low and add 1/2 cup of water to the pan. Cook for about 10 to 12 minutes, or until cooked fully. Putting it all together: Brown the buns slightly if desired. Place a sausage on each bun. Leave open so you can scoop the dip over top. Spoon the hot Fundido dip over top of each sausage evenly.

Tex-Mex Meatball Subs

Tex-Mex Meatball Subs 1 package Rosina Italian Style Meatballs 26 oz/1 lb 10 oz 2 sweet onions cut into long thin strips 1 jar of roasted red peppers 2 cups Homemade Enchilada Sauce or Store Bought Enchilada Sauce 1 package store bough Taco Seasoning 1 package of 4 Cheese Mexican Shredded Cheese 8 oz Garnish: green onions or scallions, chopped fresh cilantro 10 mini French sub buns Preheat oven to 375 degrees F. Line meatballs on a parchment lined rimmed cookie sheet. Place in oven and cook for about 20 to 25 minutes. In a large cast iron pan, or skillet, cook the onions in about 3 to 4 tablespoons olive oil over medium heat. Stir occasionally until onions brown. At medium heat it should take about 15 to 20 minutes. Once the onions are golden brown add the roasted red peppers, and cook while stirring for about 2 to 3 minutes. Remove from heat and drain excess fat if desired. Slice open the sub buns but not all the way through. Leave them attached, then just set them on a parchment lined cookie sheet cut side up. Transfer the meatballs to a large skillet and sprinkle taco seasoning over top. Add enchilada sauce to the pan, then cook over medium heat, stirring until the meatballs are coated and the mixture is combined well. Take off heat. Place about 5 meatballs in each bun. Scoop any extra sauce over top of each sub. Top with onion and pepper mixture. Then add cheese over top. Place the pan in the preheated 375 degree F oven and cook for about 10 to 15 minutes, just until the cheese melts. Remove from oven and dig in.

Chicken Enchilada Casserole

Chicken Enchilada Casserole 2 tablespoons olive oil 3 pounds of bone-in chicken thighs trim all the skin and bone and discard (3 pounds of chicken thighs should equal just over 1 pound of meat 1 to 2 Poblano peppers diced 1 to 2 red peppers diced 1/2 sweet onion diced Salt and pepper to taste 10 ounces of Homemade Enchilada Sauce or Store Bought Enchilada Sauce 6 corn tortillas 1 package 8 oz, 4 Cheese Mexican Blend Preheat oven to 350 degrees F. Cut all the usable meat off of your chicken thighs. Discard any skin and bones. (tip: save chicken bones to make chicken stock or soup) Cut into small, even pieces. Cut up all the vegetables. In a large skillet heat the olive oil over medium heat, then add the chicken. Cook, stirring occasionally, until the juices run clear. Add the diced poblano peppers, diced red peppers, and diced onions to the pan. Continue to cook, stirring often, until the chicken starts to brown and the vegetables are soft. Add salt and pepper, stir until well combined. Remove the chicken mixture from the pan. Set aside. Heat up the enchilada sauce in a saucepan over medium heat. Set aside. In a casserole dish line two corn tortillas on the bottom, they can overlap slightly if needed. Spoon 1/3 of the chicken mixture over the corn tortillas. Pour 1/3 of the enchilada sauce over the chicken mixture. Sprinkle 1/3 of the cheese over top the enchilada sauce. Repeat all layers two more times. Place casserole dish in the oven and cook for about 15 to 20 minutes. Remove from oven and slice immediately.

Brown Sugar Fudge

Brown Sugar Fudge 2 1/2 cups light brown sugar 3/4 cup evaporated milk 1/8 teaspoon salt I used my vanilla salt 3 tablespoons corn syrup 3 tablespoons butter 1 teaspoon vanilla Optional- Walnuts I left them out of mine Combine first 4 ingredients. Cook over medium heat until sugar dissolves. Bring to a boil. Then reduce to a soft boil. Add butter. (DO NOT STIR!!!) Let the butter rest without stirring until candy thermometer reaches 110 degrees. Once it does remove the pot from the heat. Stir in vanilla and nuts. Beat until the fudge loses it's gloss. Pour into your pan.

Cream Cheese Candies

Cream Cheese Candies 8 ounces cream cheese good quality, no cheap stuff 4 1/2 cups confectioners sugar Flavourings for each batch: 1/2 teaspoon banana extract 1/2 teaspoon maraschino cherry syrup 1/2 teaspoon meyer lemon juice Optional: Food colouring In a stand mixer, or a bowl using a hand mixer, combine the softened cream cheese and sugar. Mix on low until they blend together and no powder remains. Then increase speed and mix until well combined. About 3 to 5 minutes. Divide into 3 portions, or more if you experiment with more flavours. In one bowl mix your banana extract into the mixture. Put into a piping bag. Pipe onto a parchment lined cookie sheet. In another bowl mix your maraschino cherry juice into the mixture. Put into a piping bag. Pipe onto a parchment lined cookie sheet. In another bowl mix your fresh meyer lemon juice into the mixture. Put into a piping bag. Pipe onto a parchment lined cookie sheet. Allow them all to stand for about an hour to stiffen up.

Reese's Pieces Chocolate Bark

Reese's Pieces Chocolate Bark 2 tablespoons Margarine, Divided 1 1/2 cups Milk Chocolate Chips 1 1/2 cups Peanut Butter Baking Chips 1/2 cup Reese's Pieces Line a cookie sheet with parchment paper. Set aside. Take out two small microwave-safe glass bowls. Add 1 tablespoon of shortening to each bowl. Add the milk chocolate to one bowl. Add the peanut butter chips to the other. Place each bowl, one at a time, into the microwave. Heat for 1 minute, then remove and stir. Heat for approximately 30 to 60 seconds more, making sure to stop the microwave every 15 seconds to check it and stir until it's smooth. Now grab two large spoons and start to drizzle each flavour on the parchment randomly. You just play with your food at this point. Have fun with it. Once it's started to fill in all the gaps give the cookie sheet a tap on the counter. Then take an offset spatula, or even a knife and start running it through the chocolate and peanut butter to make any pattern you like. Toss the Reese's Pieces on top randomly. Pop the cookie sheet in the fridge for about 30 minutes. Remove and break into pieces.

Gingerbread Fudge

Gingerbread Fudge 2½ cups light brown sugar ¾ cup evaporated milk ⅛ teaspoon salt 3 tablespoons corn syrup 3 tablespoons butter 1 teaspoon vanilla 1/2 teaspoon ground ginger 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg optional: allspice I'm not a big fan but you can use it Combine the brown sugar, evaporated milk, salt and corn syrup in a medium size saucepan. Cook the mixture over medium heat until sugar dissolves. Stir occasionally. Once the sugar is dissolved bring the mixture to a boil. Allow it to bubble up for a couple of minutes, but do not scorch it. Now reduce to a soft boil by reducing the heat to a medium-low heat. Let it bubble for few minutes, stirring occasionally. Add butter to the pan, but do NOT stir yet. Let the butter rest int he mixture without stirring until a candy thermometer reaches 110 degrees. Once it reaches that temperature you can remove the saucepan from the heat. Stir in vanilla and spices. Mix by hand with a wooden spoon. Beat the fudge with a wooden spoon until it loses it's gloss, but not so much that it hardens yet. You want it a bit pliable to pour into silicone gingerbread mold. Pour into the silicone mold carefully. It's okay if the men are imperfect. Aren't all men? *holiday giggles* Pop you mold in the fridge until the fudge sets up. It should be in there at least an hour, up to about 4 hours. Remove the men from the pan. Place on a platter, or start biting their heads off right away.

Potato Chip Toffee

Potato Chip Toffee 2 cups Wavy potato chips 1 cup sugar 1 cup butter 2 cups milk chocolate chips 1/2 cup crushed Wavy potato chips Preheat oven to 350 degrees F. Spray an 11 x 7 pan with non-stick spray, Line the bottom with Lays Wavy potato chips. Overlap them a little bit so you have a nice thick layer of them on the bottom of the pan. Set the pan aside. Combine sugar and butter in a medium saucepan, cook over medium heat for about 5 to 7 minutes. You want the butter to melt, and the sugar to dissolve, the mixture will turn an amber colour. It's going to bubble up and thicken a bit. Use a whisk to stir the mixture until it comes together perfectly. Then pour the mixture over the potato chips in the pan you set aside earlier. Place pan in the oven for about 7 minutes, remove from the oven but leave the oven ON. Toss the chocolate chips over top of the toffee layer and pop the pan back in the oven for about 3 minutes. Remove the pan from the oven and smooth out the chocolate right away. I spray the back of a tablespoon with non-stick spray prior to smoothing the chocolate. That way it glides along the chocolate with sticking and making a mess. It's the perfect way to smooth out chocolate. Once the chocolate is smooth you can toss the crushed Lays Wavy potato chips on top of the chocolate. Allow the pan to cool completely before placing in the fridge. You can score the candy once it's completely cooled. Or score it after about 20 to 30 minutes in the fridge. Scoring will just make it easier to cut later. If you score too soon the toffee will just stick back together. If you wait too long it won't cut properly. Scoring is only needed if you want perfect squares. I rarely score my candy. But thought I'd offer this information to anyone who wanted to. Pop it in the fridge to let the toffee harden and "set up". I usually try to let mine set up for at least 2 to 4 hours. But overnight works too. That way when you're ready to snap the toffee it works perfectly. If you didn't score the candy you can just break it with a toffee hammer or cut with a knife. Or just smack it to break it, that's always fun too. Store the toffee in the fridge for up to a week. If it lasts that long.

S'mores Christmas Crack Bars

S'mores Christmas Crack Bars 12 chocolate graham crackers 1 cup brown sugar 1 cup butter 1 jar 7 ounce Marshmallow Creme 2 cup chocolate chips dark or milk Preheat oven to 350 degrees F. Butter an 11 x 7 inch baking pan. Line the bottom of the pan with chocolate graham crackers. Combine the butter and brown sugar in a medium saucepan and cook on medium heat for about 3 to 5 minutes, or until the butter melts and the mixture is very well combined. Stir the mixture occasionally. Increase heat a tiny little bit, and bring the mixture to a low boil, you want to cook it for about 2 to 3 minutes, just so it starts to thicken a bit and turn golden brown. Don't stir it during the process, but you can lightly swirl the pan. Keep a really close eye on it because it can go from a beautiful golden brown to a burnt mess in no time flat. As soon as it turns amber turn off the heat and swirl so it doesn't overcook. Pour the caramel mixture over top of the graham crackers in the pan. Smooth out. Allow to cool slightly for a few minutes. Scoop the Marshmallow Creme out of the jar and randomly drop spoonfuls over top of the caramel mixture. Smooth out as best you can. Place the baking pan in the oven for about 5 to 7 minutes. Just enough to get the marshmallow creme soft and melty. Pull the baking pan out of the oven and place on cooling rack. Melt the chocolate in a double boiler over medium heat until the chocolate is smooth. Pour over top of the marshmallow mixture in the pan. Place in the fridge to set up. It helps to score the bars before they completely set. It will make them a bit easier to cut later. Cut into squares in any size you prefer.

Salted Nut Squares

Salted Nut Squares 3 cups salted peanuts (no skins), divided 2 & 1/2 tablespoons butter 2 cups peanut butter chips 14 ounces sweetened condensed milk 2 cups miniature marshmallows kosher salt or sea salt, optional Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan. Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth. Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended. Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt. Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature. Notes These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

Toilet Water Drink

Toilet Water Drink 2 Litre 7-Up Sprite also works 750 ml good quality vodka more or less to taste 355 ml Mixed Berry Blue Powerade, more or less to taste 1/2 cup Cointreau more or less to taste Pour all the ingredients into a large pitcher. Mix well. Chill until needed.

Peanut Butter Chocolate Banana Bread

Peanut Butter Chocolate Banana Bread 1 1/3 cups All-Purpose Flour 2 teaspoons Baking Powder 1/2 teaspoon Salt 1/3 cup Butter 1 cup Granulated Sugar 2 large Eggs, Beaten 1 cup Reese's Peanut Butter Chocolate Spread 3 Bananas, Mashed 1 cup Chocolate Chips 1 cup Walnuts Preheat oven to 350°F. Spray a mini loaf pan with non-stick spray. Set aside. Combine your flour, baking powder and salt in a medium sized bowl. Sift the ingredients one time. In a separate bowl combine the butter and sugar together, mix until well combined and creamy. Add the eggs and beat the mixture until fluffy. Add the Reese's peanut butter chocolate spread, mix well. Add your dry ingredients into your wet ingredients slowly, about 1/3 at a time. Mix between additions. Add mashed bananas, chocolate chips and walnuts. Use a wooden spoon and mix by hand, (not with a mixer) just until incorporated. Pour the mixture into your greased mini loaf pan. They should be about 3/4 full. Place the pan on the middle rack in the oven. Bake for about 35 to 40 minutes. You want the tops to be golden brown. Remove the pan from the oven and allow to cool for about 5 minutes. Invert the pan over a cutting board, and remove loaves carefully. Place them, tops up, on a baking rack to cool.

Pumpkin Pie Spice Dip

Pumpkin Pie Spice Dip 8 ounce cream cheese, softened 7 ounce marshmallow fluff 1/2 cup International Delight Pumpkin Pie Spice Creamer or Pumpkin Pie Spice Iced Coffee I used the creamer for this particular version 1/2 cup confectioners' sugar Optional: Cinnamon to taste Nutmeg to taste In a stand mixer, with whisk attachment, whip the cream cheese until fluffy. Add marshmallow fluff, pumpkin pie spice creamer, confectioners' sugar and turn mixer on low, gradually increase to high, and mix until smooth. Transfer to a serving bowl and place fruit and crackers on a platter, if desired. Top with cinnamon and nutmeg, if desired.

Chocolate Bark with Coconut Chips, Pistachios, and Coffee

Chocolate Bark with Coconut Chips, Pistachios, and Coffee 4 oz good quality chocolate or almond bark 1/3 c coconut chips 1/3 c shelled pistachios chopped 1/3 c finely ground coffee Line a loaf pan with parchment paper. Set aside. Chop chocolate into pieces. Place in a microwave safe bowl. Place bowl of chocolate in the microwave for 1 to 2 minutes, pausing every 30 seconds to stir and check consistency. It should be smooth when finished. Every microwave is different so be careful after the 1 minute mark. Remove bowl from microwave carefully. Stir until smooth. Pour into prepared loaf pan. Smooth out. Immediately top with coconut chips, pistachios, and coffee. Place pan in fridge for 30 minutes to an hour to harden. Remove and chop into pieces.

Chocolate Cake Popcorn

Chocolate Cake Popcorn 4 cups popped popcorn 1 and 1/2 cups crushed cooked chocolate cake 3 ounces semi-sweet chocolate squares Pop your popcorn and place it in a bowl that has some extra room in it. Now in a double boiler, melt your chocolate. Pour the chocolate over the popcorn and then toss it with a spoon to coat it really well. Now sprinkle the chocolate cake crumbs over top and stir again. Now pour it out onto a cookie sheet and separate it as best you can. Let it dry out.

Mini Trix Cereal Jedi Snack Mix with Lightsaber Pretzels

Mini Trix Cereal Jedi Snack Mix with Lightsaber Pretzels 4 cups Mini Trix Cereal 1 cup vanilla wafer cookies 1 cup chocolate wafer cookies 4 cups pretzel sticks 4 cups popcorn plain or coloured 1 cup M&M candies or any candies you enjoy 1/2 cup blue candy melts 1/2 cup red candy melts 1/2 cup green candy melts 1/2 cup confetti candy melts 3 ounces white chocolate 6 tablespoons vegetable oil divided Line 4 cookie sheets with parchment paper. Spread Mini Trix cereal onto one cookie sheet. Set aside. Spread chocolate wafer cookies onto one cookie sheet. Set aside. Spread vanilla wafer cookies onto one cookie sheet. Set aside Place pretzels in a large bowl near the last cookie sheet. Set aside. In a small bowl melt the white chocolate in the microwave for about 1 minute. Check after 30 seconds, then keep checking every 15 seconds after. Mix until smooth and completed melted. Drizzle over the chocolate and vanilla wafer cookies randomly. There's no right or wrong way to do it. Allow to cool. In a small bowl combine blue candy melts and 1 and 1/2 tablespoons vegetable oil. Place bowl in the microwave and cook for about 1 minutes, checking every 15 seconds to make sure it's melting correctly. Mix with a spoon until it's smooth. Once it's smooth transfer it to a tiny cup (egg cup or shot glasses work great) so you can dunk the pretzels into it. Dunk each pretzel into the melts so it comes up 3/4 of the way up the pretzel. This will make them look like lightsabers from the Star Wars movies. Make sure to tap each pretzel to remove excess coating. Lay each pretzel on a cookie sheet to allow the coating to set up. Repeat the process with the red candy melts. Then repeat the process with the green candy melts. In a small bowl combine the confetti candy melts and 1 and 1/2 tablespoons of vegetable oil. Place bowl in the microwave and cook for about 1 minute, checking every 15 seconds to make sure it's melting correctly. Mix with a spoon until it's smooth. Once it's smooth drizzle it over top of the Mini Trix cereal in random fashion. There's no right or wrong way to do it. The purpose is to make the Mini Trix cereal clump like granola pieces. Once you finish drizzling, allow the candy coating to cool completely. Then you can break the mixture into small pieces. I used coloured popcorn in this recipe. If you don't have coloured popcorn you can make your own, or use plain popcorn. It works just as well. Or you can coat plain popcorn with white chocolate and sprinkles if you like. Get creative and have fun with it. Now wait for everything to cool and all the candy coatings to harden. Once that happens you can toss everything together in a giant bowl. Carefully mix it together so you don't break any pieces. Toss in some M&M candies for added crunch and a hint of chocolate with each bite of Jedi snack mix. Store in an air tight container. If it lasts that long.

Chocolate Crunch Bites

Chocolate Crunch Bites 1 teaspoon Butter 8 ounces Milk Chocolate, Good quality, broken into tiny pieces or shaved 1 cup Rice Krispies Spray a mini muffin pan with non-stick spray. Set aside. Melt the butter and chocolate in the microwave for 1 to 1 1/2 minutes. Stir every 30 seconds for the first minute, then every 15 seconds for the rest of the time. Every microwave is vastly different so you may need to adjust the time. Mine took 1 1/2 minutes to melt. Stir the mixture until smooth if any pieces of chocolate remain. Stir in Rice Krispies and mix until combined. Spoon into mini muffin pan. Pop the pans in the fridge to allow the chocolate to set up. About an hour is perfect. Once they are set you can just pop them out with a spoon if needed. Store in an airtight container in the refrigerator. They keep for about a week but I guarantee they won't last that long.

Parmesan Popcorn

Parmesan Popcorn 1/3 to 1/2 cup popcorn kernels makes 8 cups popped popcorn 1 tablespoon olive oil 1 tablespoon butter 1/4 to 1/2 cup of Parmesan cheese grated 1/2 - 1 teaspoon dried parsley Salt to taste (use table salt, it sticks better) Use an air-popper to pop kernels. Allow air popper to heat up, toss in kernels and let it do its thing. Place a large bowl under the spout of the air popper. Combine the olive oil and butter in a small microwave safe ramekin. Heat in microwave for about 15 to 30 seconds, depending on your microwave. Once popcorn is popped, pour the oil/butter combo over top and toss the popcorn until it coats the popcorn nicely. Another option is to layer the mixture over the popcorn as it's popping. Drizzle with spoon over the popcorn when the bowl is 1/3 full, then 2/3 full, then completely full. Either option is a great way to evenly coat it. You can use more or less depending on your dietary restrictions. Toss the Parmesan over top of the popcorn, plus the parsley and salt (if desired). Toss the bowl until the parmesan, parsley and salt coats all the popcorn evenly. One trick for even coating is using a bowl that is much larger than you need so it's easy to toss the popcorn repeatedly without spilling any. Grab a glass, fill with ice, and pour yourself a Diet Dr. Pepper. Serve with a big old sweet and salty loving smile! Notes You can use all butter if you like. You can use all olive oil if you like. You can use fresh Parmesan or the cheaper stuff if it's all you have. You can substitute other herbs for the parsley. This recipe is easily adaptable. Use what you love!

TROPICAL COCONUT CAKE

TROPICAL COCONUT CAKE 1 (600 g) vanilla cake mix 1 cup water 1⁄3 cup vegetable oil 3 (59 g) eggs 1 (270 ml) can coconut cream 1 (395 g) can condensed milk 1 (450 g) can crushed pineapple 1 (300 ml) can Cool Whip (Dairy Whip in Australia) 1 cup shredded coconut Bake cake according to directions. Mix coconut cream & condensed milk together. When cake is cooked, punch holes in cake with skewer or chop stick. Slowly pour coconut cream mixture over still warm cake and into holes all over cake. Pour undrained pineapple over the cake. Refrigerate until cold. Mix Dairy Whip and shredded coconut together and spread over cake. Refrigerate overnight, keep cold until ready to serve. You can substitute any yellow cake mix for the vanilla cake mix.

Shaggy Dogs Candy Recipe

Shaggy Dogs Candy Recipe ½ cup butter 6 oz semi-sweet chocolate chips 2 eggs, beaten 2 cups powdered sugar 10 oz miniature marshmallows 2 cups sweetened coconut Combine the butter and chocolate chips in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate and butter are both melted and the mixture is smooth. Turn off the heat and then very slowly, whisking continuously, pour in the eggs. Continue to whisk until smooth. Add in the powdered sugar, ¼ cup at a time, until completely incorporated and smooth. Stir in the marshmallows. Refrigerate the mixture until it starts to set up. Lay down a piece of parchment paper or wax paper. Sprinkle the coconut over the top. Divide the chocolate/marshmallow mixture into 3 equal portions. Working with one portion at a time, place the mixture on the coconut and form it into a log, about 1½" thick and 8 inches long. I found that it was easiest to do with greased hands. Roll the log over the coconut, pressing the coconut into the sides to adhere. Transfer the coconut covered log to a piece of plastic wrap and wrap tightly. Repeat with the 2 remaining portions. Refrigerate the candy until set up, at least a couple of hours, and up to 3 weeks. When ready to serve, unwrap the log and cut it into ½-inch slices.

Jello Poke Cupcakes

Jello Poke Cupcakes 1 box white cake mix, plus the ingredients called for on the box for cupcakes 1 (3 oz) package strawberry Jello 1 cup boiling water 8 oz cream cheese, softened 2 cups powdered sugar 1 teaspoon vanilla extract 1 (8 oz) container non-dairy whipped topping (aka Cool Whip), thawed* blueberries Bake the cupcakes according to the package directions. Remove from the oven and leave in the pans to cool for 10 minutes. Poke the cupcakes with a fork or a skewer. Combine the jello and the boiling water and mix until the jello is dissolved. Pour the jello mixture over the tops of the cupcakes. Refrigerate the cupcakes for at least 30 minutes. To make the frosting, beat the cream cheese until smooth. Slowly add in the powdered sugar and continue to beat until combined. Beat in the vanilla extract. Take about ¼ of the whipped topping and stir it into the cream cheese mixture. Add the remaining topping and fold in until combined. Pipe the frosting on the cooled cupcakes and top with blueberries.

Strawberry Milkshake Ice Cream Cake

Strawberry Milkshake Ice Cream Cake Ice Cream 1 container (1.75 quarts) strawberry ice cream Cake 1 box (15.25 oz) white cake mix 1 (3 oz) box strawberry jello 1 (15-oz) container frozen strawberries in syrup, thawed and pureed 4 eggs ½ cup vegetable oil ¼ cup water Frosting 2 cups heavy cream ½ cup powdered sugar For topping Fresh Strawberries extra sweetened whipped cream Line 2 9-inch cake pans with plastic wrap, allowing enough overhang to go over the sides of the pan. Remove the ice cream from the freezer and allow it to soften slightly. Spread the ice cream evenly in the prepared pans. Cover the top with plastic wrap and return to the freezer and freeze completely, at least 4 hours. Preheat oven to 350°F. Grease 2 9-inch cake pans, line the bottoms with parchment paper or waxed paper, then grease the paper. In a large bowl or the bowl of a stand mixer, combine the cake mix and the jello powder. Add in the pureed strawberries, eggs, vegetable oil and water and mix until thoroughly combined. Divide the mixture evenly between the two prepared pans and bake until a tester inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes, then turn out of the pans onto a baking rack to cool completely. When cool, wrap in plastic wrap and freeze while the ice cream freezes. Place the whipping cream in a large bowl and whip until slightly thickened. Gradually add the powdered sugar and continue to whip until thick with stiff peaks. To assemble the cake, unwrap the cake layers and with a serrated knife, cut each of the cakes in half to form 2 thinner layers. Place one layer on a cake stand or cake plate. Unwrap one of the ice cream layers and place on top of the cake layer. Repeat with another cake layer, the remaining ice cream layer, and one more cake layer. (Reserve the remaining cake for the outside of the cake.) Trim the ice cream if needed for the edges to be flush. Frost the entire cake with the whipped cream. In a bowl, crumble the remaining cake layer and then press into the outsides of the cake. Freeze until ready to serve. Right before serving, add additional whipped cream and fresh strawberries to the top.

Gooey Caramel Chocolate Dump Cake

Gooey Caramel Chocolate Dump Cake Anyone can make this ridiculously easy Gooey Caramel Chocolate Dump Cake. No box mixes, only a short amount of time to throw it together, and this humble cake can be satisfying any chocolate craving. Chocolate Cake Mix: 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 3/4 cups granulated sugar 1/2 cup unsweetened Dutch process cocoa powder 2 tablespoons cornstarch Dump Cake: 1/2 cup lemon lime soda 1/4 cup thick caramel sauce 1 cup Chocolate Cake Mix, sifted 1/4 cup sweetened condensed milk 1/4 cup semi-sweet chocolate chips 1/4 cup unsalted butter, sliced into 1/4-inch thick squares To make the cake mix (YOU WILL NOT USE ALL OF THE CAKE MIX IN THIS RECIPE): Combine all of the ingredients in a large bowl. Stir with a whisk until it is completely combined, making sure to run the spatula around the sides of the bowl to make sure all of the ingredients are incorporated. Store any leftover mix in an airtight container is a cool, dark space. To make the dump cake: Preheat the oven to 350ºF. Grease a 9x9-inch baking pan. Pour the soda across the bottom of the pan. Drizzle the caramel evenly across the pan. If the caramel is too thick, you can warm it up in the microwave until it pours easily. Sift the dry cake mix evenly in the pan. (Make sure you are only using 1 cup of the cake mix - not the whole batch that you made earlier.) Drizzle the sweetened condensed milk over the top of the cake mix, then scatter the chocolate chips over the top. Place the butter slices evenly over the top of the cake. Bake the cake for 30-35 minutes. At about 25 minutes, check the cake, taking a spatula or large spoon to moisten any spots that still have dry cake mix showing by spread from wet sections next to it. Continue to bake until the cake looks cooked. Cool the cake for about 20 minutes before serving. Serve with a scoop of ice cream, if desired.

Peanut Mallow Bars

Peanut Mallow Bars 1 package (18-1/4 oz.) yellow cake mix 2 tablespoons water ⅓ cup butter, softened 1 egg 4 cups miniature marshmallows Peanut Topping 10 oz. peanut butter chips ⅔ cup light corn syrup ¼ cup butter, cut into cubes 2 cups crisp rice cereal 2 cups salted peanuts 2 teaspoons vanilla extract Preheat the oven to 350F. Beat together the cake mix, water, butter and egg until blended. (Batter will be thick.) Spread into a greased 13x9-inch baking pan, using your hands if needed to even out. Bake in the preheated oven for 22 -25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle the marshmallows on top and return to the oven. Bake an additional 2 minutes, or until the marshmallows are melting. Remove from the oven and allow to cool on a wire rack. In a large saucepan, combine the peanut butter chips, corn syrup and butter. Cook, stirring, over medium heat until smooth. Remove from the heat and add in the cereal, peanuts and vanilla. Carefully spread over the marshmallows. Cool completely, then cut into bars.

INDOOR S’MORES

INDOOR S’MORES 6 cups miniature marshmallows, divided 1 1/2 cups milk chocolate chips 1/4 cup light corn syrup 5 tablespoons butter 1 teaspoon vanilla 8 cups Golden Grahams cereal Butter a 9×13-inch baking dish and set aside. In a large bowl, combine 5 cups of the marshmallows, the chocolate chips, corn syrup, butter and vanilla. Microwave* on high for 2-3 minutes, stirring every 30-40 seconds, until melted an smooth. Add in the cereal and stir to coat. Stir in the remaining 1 cup of marshmallows. Press the mixture evenly into the prepared pan. Let it stand at least 1 hour before cutting into bars.

Enchilada Rice

Enchilada Rice 1 tablespoon extra-virgin olive oil ½ cup chopped onion 2 cups water 1 cup uncooked long grain rice 1 can (10 oz) mild enchilada sauce 1 can (4.5 oz) Chopped Green Chiles ¼ cup chopped cilantro Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes. Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow it to sit for 5 minutes, then fluff with a fork. Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.

Fresh Green Bean Salad with Asian Dressing

Fresh Green Bean Salad with Asian Dressing 2 lbs fresh green beans, trimmed ½ cup cashews 1 tablespoon soy sauce 4 tablespoons rice vinegar 1 tablespoon minced garlic 2 teaspoons minced fresh ginger 1 teaspoon toasted sesame oil 1 teaspoon sugar ⅔ cup fresh cilantro, roughly chopped ¼ cup chopped green onions Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the green beans and bring the water back to a boil. Cook the beans until cooked but still bright green, 3-5 minutes. Drain and add to the water bath to stop the cooking. Drain the beans well. Dab with paper towels to dry slightly. Toast the cashews in a small skillet. Once toasted, turn the heat up to medium-high and add the soy sauce. Toss to coat and cook until the liquid has evaporated - this should happen fairly quickly, about 30 seconds. Remove from the heat and allow to cool completely. In a large bowl, whisk together the rice vinegar, garlic, ginger, sesame oil, and sugar. Add the green beans to the dressing and stir to coat. Serve topped with the cilantro, green onions and soy glazed cashews.

POTATO SALAD RECIPE WITH CORN AND POBLANOS

POTATO SALAD RECIPE WITH CORN AND POBLANOS 2 poblano peppers 4 ears fresh corn, shucked 2 pounds small red potatoes 1 avocado 1/2 cup buttermilk 1 cup lightly packed cilantro 1 clove garlic, minced juice from half a lime salt Char the peppers over a gas burner or a grill. When the skin is blackened, place the peppers in a bowl and cover tightly with plastic wrap. Let sit until cool. The skin should slide off or rub off easily. Remove skin and seeds and chop the peppers. Grill the corn until charred, then cut the kernels off the cobs. Quarter the potatoes and place in a large pot. Cover with water, then place over high heat and bring to a boil. Cook until tender, about 12 minutes. Drain and let cool. Combine the avocado, buttermilk, cilantro, and garlic in a food processor or blender. Process until smooth. Add the lime juice, then season to taste with salt. In a large bowl, combine the chopped peppers, corn, potatoes and avocado cilantro dressing. Stir to combine. Season with more salt, if needed. Refrigerate at least 2 hours before serving.

Mexicali Chicken and Corn Soup

Mexicali Chicken and Corn Soup 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces 1 (1 lb.) package frozen whole kernel corn 28 oz. chicken broth 1 (14.5 oz) can Mexican-style stewed tomatoes, undrained ¾ cup uncooked instant brown rice 1 (1.25 oz.) package taco seasoning mix In a 3½-4 quart slow cooker, combine chicken, corn, broth and tomatoes; mix well. Cover; cook on low setting to 8-12 hours. About 20 minutes before serving, stir rice and taco seasoning mix into soup. Increase heat setting to high; cover and cook and additional 20 minutes or until rice is tender. Stir soup before serving.

Slow Cooker Barbecue Beans and Sausage

Slow Cooker Barbecue Beans and Sausage 3 cups chicken broth 3 cups water ⅓ cup tomato paste ½ cup packed light brown sugar 3 tablespoons molasses 3 tablespoons honey mustard 2 tablespoons barbecue seasoning blend 4 cloves garlic, chopped 1 pound dry navy beans, rinsed and picked over 2 cloves 1 small onion, halved 1½ pounds sausages 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce pickled peppers, sliced scallions, and/or sour cream, for garnish (optional) In the bottom of your slow cooker, whisk together the chicken broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic. Add the beans. Push a clove into the side of each onion half. Tuck the onions into the beans and cook on high until the beans are tender, about 6 hours. Add the sausages when you have 3 hours left. Discard the onion halves. Slice the sausages into 1-inch pieces and return to the beans. Stir in the vinegar and Worcestershire sauce and let the mixture sit, uncovered, for 15 minutes. Garnish with the peppers, onions, and/or sour cream, if desired.

Slow Cooker Spanish Rice

Slow Cooker Spanish Rice 1 cup long grain rice (uncooked) 1 cup water ½ cup chopped onion ½ cup chopped green bell pepper 2 cloves garlic, minced or grated 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon salt 1 (14.5 oz) can diced tomatoes (undrained) Spray a 4 quart slow cooker with cooking spray. Mix together all of the ingredients in the slow cooker. Cover and cook on low for 2 to 3 hours, or until the rice is tender and the liquid has been absorbed.

Tamale Balls

Tamale Balls {Slow Cooker} 1 pound ground beef 1 pound ground pork 1½ cups cornmeal ¾ cup tomato juice ½ cup flour 4 cloves finely chopped garlic 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 teaspoons salt Sauce 5 cups tomato juice 1 tablespoon chili powder 2 teaspoons salt In a large bowl, combine all of the meatball ingredients. Form into balls the size of a golf ball. Place in the bottom of a slow cooker. Combine the tomato juice, chili powder and salt. Pour over the tamale balls. Cook in the slow cooker on low for about 6 hours, or until cooked through. Serve over rice.

Pork Chops with Dijon Mushrooms

Pork Chops with Dijon Mushrooms 4 tablespoons olive oil, divided 8 oz fresh mushrooms, sliced 4 boneless pork chops ¼ cup all-purpose flour salt and pepper ½ cup chicken broth 1½ tablespoons dijon mustard Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned. Remove to a plate; set aside. Heat the remaining 2 tablespoons of olive oil in the same skillet. Place the flour on a shallow plate or dish, season with salt and pepper, and dredge each pork chop in the flour. Add to the skillet and cook until the pork chops are cooked through, flipping once, about 5-6 minutes. Remove to a plate and tent with foil. In the same skillet, add the chicken broth. Whisk in the mustard and cook for 1 minute to combine. Add in the cooked mushrooms and stir to coat the mushrooms. Season with salt and pepper if desired. Serve the pork chops with the mushrooms spooned over the top.

Spaghetti Lasagna

Spaghetti Lasagna 1/2 lb ground beef 1/2 lb Italian sausage, casings removed 1 small onion, diced 3 cloves garlic, minced 1 package (2 tablespoons) Hunt’s Recipe Ready Tomato Paste 1 24-oz can Hunt’s Garlic and Herb Pasta Sauce 3 1/2 teaspoons Italian seasoning, divided 12 oz dry spaghetti noodles 1 cup ricotta cheese 4 oz cream cheese, softened 1 egg 1/2 cup freshly grated Parmesan cheese 8 oz grated Mozzarella cheese Preheat the oven to 375ºF. Combine the beef and sausage in a large skillet and cook over medium-high heat, breaking it up as it cooks. When it is almost browned, add the onion and continue to cook until the onions are soft and the meat is browned and cooked through. Add the garlic and cook an additional 30-60 seconds. Add the tomato paste and cook for a minute or two. Stir in the pasta sauce along with 2 teaspoons of the Italian seasoning. Bring to a bubble, then reduce the heat and simmer for 10 minutes. Bring a large pot of salted water to a boil and cook the noodles until al dente. In a large bowl, combine the ricotta, cream cheese, egg, and Parmesan cheese, along with the remaining 1 1/2 teaspoons of Italian seasoning. Add the cooked noodles and stir to combine. To assemble, place 1/2 of the noodle mixture in the bottom of a greased 9x13-inch baking dish. Top with 1/2 of the sauce, then 1/2 of the Mozzarella cheese. Repeat the layers with the remaining ingredients. Bake in the preheated oven until warmed through and the cheese has melted, about 25-30 minutes. Let sit for 5 minutes before serving.

STUFFED MANICOTTI WITH BEEF

STUFFED MANICOTTI WITH BEEF 3 tablespoons extra virgin olive oil 3 tablespoons butter 1 carrot, finely diced 1 medium onion, finely diced 1 rib celery, finely diced 1 clove garlic, minced 1 pound ground beef 3 tablespoons tomato paste 1 cup milk 1 cup beef stock salt and pepper 1 (8 oz) package manicotti 1/2 cup grated Parmesan or Pecorino Romano, plus more for topping 3 eggs, lightly beaten 1 cup ricotta cheese 1/2 cup ham, cut into 1/4” cubes 1/2 cup flat-leaf parsley, chopped 2 cups marinara sauce In a large, heavy saucepan or a dutch oven, heat the olive oil and the butter over medium heat. Add the carrot, onion and celery and cook until translucent, 5-7 minutes. Add the garlic and cook until fragrant, another 30-45 seconds. Add the ground beef and brown, breaking it up as it cooks, until cooked through, about 10 minutes. Stir in the tomato paste and let it cook for a minute or two. Add in the milk and beef stock. Bring the mixture to a bubble, then turn the heat down to medium-low and let it simmer for 1 to 1 1/2 hours, until thick. Add salt and pepper to taste, then remove from the heat and allow it to slightly cool. Preheat the oven to 400ºF. Bring a large pot of water to a boil then salt generously. Add the manicotti and cook according to the package directions. Drain and reserve. In a large bowl, combine the cooled ragu, 1/2 cup grated Parmesan, eggs, ricotta, ham and parsley and mix well. Season with salt and pepper. Transfer the mixture to a large ziplock bag. Spray a 9×13” baking dish with nonstick cooking spray. Spread 1/2 cup of the marinara in the bottom of the dish. Cut the corner off of the ziplock bag and fill each of the manicotti shells with the filling, setting them in the dish as they are filled. Pour the remaining marinara over the shells and top with additional Parmesan cheese. Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and the sauce is hot and bubbling.

Inside Out Ravioli

Inside Out Ravioli 1 pound pasta 1 (10 ounce) package frozen, chopped spinach 1/2 cup bread crumbs 2 eggs, beaten 1/4 cup olive oil 1 1/2 cups shredded mozzarella cheese 1 pound ground beef 1/2 cup chopped onion 1 clove garlic, minced 2 (8 oz) cans tomato sauce 1 (16 oz) jar spaghetti sauce Preheat oven to 350F. In a medium pot, cook pasta in boiling salted water until al dente. Drain well. Cook spinach according to package directions. Meanwhile, brown ground beef, chopped onion and minced garlic in a large skillet over medium heat. Stir in tomato sauce and spaghetti sauce. Simmer for 10 minutes. Combine cooked spinach, cooked pasta, bread crumbs, 1 cup of the shredded cheese, beaten eggs and olive oil. Spread spinach mixture evenly into the bottom of a 9×13 inch baking dish. Top with meat mixture. Top with the remaining cheese. Bake in the preheated oven for 30 minutes.

Mexican Dogs

Mexican Dogs ½ cup mayonnaise 3-4 tablespoons finely chopped chipotle in adobo sauce plus sauce 4 beef hot dogs 4 hot dog buns ⅓ cup crumbled cotija cheese 1 California Avocado, diced fresh cilantro, chopped In a small bowl, combine the mayonnaise and the chipotle in adobo. Set aside. Grill the hot dogs until warmed through. Grill the buns. Top the hot dogs with the chipotle mayonnaise, cotija cheese, avocado and sprinkled with chopped cilantro.

Sloppy Dogs

Sloppy Dogs 1 pound ground beef 1½ cups chopped celery 1½ cups chopped onion 1 can tomato soup ½ teaspoon salt ¼ teaspoon chili powder 6 hot dogs 6 buns Brown the meat in a large skillet. Drain the meat well. Add the celery and onion; cook until tender. Add the remaining ingredients and combine well. Simmer, uncovered, for 20 minutes. Cook hot dogs according to your preference. Serve the hot dogs in buns, topped with the sloppy joe mixture.

Frito Pie Burrito

Frito Pie Burrito Chili 1 lb ground beef 1 (8 oz) can tomato sauce tomato sauce can of water 1 teaspoon all-purpose flour 1 teaspoon chili powder ½ teaspoon salt ½ teaspoon pepper ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon unsweetened cocoa powder ⅛ teaspoon cumin 1 can (15.5 oz) beans, drained and rinsed (I used cannellini beans, but pinto or kidney would work well) Pico de Gallo 2 large tomatoes, diced ½ cup finely diced red onion ½ jalapeño, seeds and ribs removed, minced ½ cup cilantro, minced juice from ½ lime salt Green Chili Queso 2 tablespoons butter 2 cloves garlic, minced ½ jalapeño, seeds and ribs removed, minced 1 generous tablespoon cornstarch 1½ cups milk 4 oz cream cheese, cut into cubes 8 oz sharp cheddar cheese, shredded 1 (4 oz) can green chiles salt and pepper Avocado Cream 1 avocado ½ cup sour cream juice from ½ lime salt Burritos 4 large (12-inch) tortillas pickled jalapeños 2 cups Fritos corn chips Make the chili: Cook the ground beef in a large skillet over medium-high heat until browned and cooked through, breaking up the beef as it cooks. Add the tomato sauce, then fill the can with water and add that water. Stir in the flour, chili powder, salt, pepper, onion powder, garlic powder, cocoa powder and cumin. Cook until it starts to bubble, then reduce the heat and continue to simmer until the chili is thick, 30-45 minutes. Drain and rinse the beans and add them to the chili, and continue to cook until warmed through. Make the Pico de Gallo: In a medium bowl, combine the tomatoes, red onion, jalapeño and cilantro. Stir in the lime juice and season to taste with salt. Refrigerate until ready to use. Make the Queso: Melt the butter in a large saucepan. Add the garlic and jalapeño and cook until softened, a minute or two. Whisk in the cornstarch. Slowly pour in the milk, whisking constantly. Bring to a boil and let cook until slightly thickened, then add in the cream cheese. Cook, whisking constantly, until the cream cheese has melted and the sauce is smooth. Slowly add in the cheddar cheese, stirring until melted. Stir in the green chiles. Keep warm. Make the Avocado Cream: Remove the pit and the skin from the avocado and mash in a bowl. Stir in the sour cream and lime juice. Season to taste with salt. Assemble the Burritos: Working with one tortilla at a time, leaving 1½ to 2 inches of a border on each side, start layering with pickled jalapeños, avocado cream, pico de gallo, about ½ cup of Fritos, queso sauce, and then chili. Fold the edges over the filling, then wrap and roll the sides into a burrito. Serve immediately.

Slow Cooker Beef with Salsa

Slow Cooker Beef with Salsa 2 lbs beef stew meat, cut into ¾-inch cubes 2 cups salsa* 1 tablespoon brown sugar 1 tablespoon reduced sodium soy sauce 1 clove garlic, minced 4 cups cooked rice cilantro Combine the beef, salsa, brown sugar, soy sauce and garlic in a 3-quart slow cooker. Cover and cook on low for 6-8 hours, or until the meat is tender. Serve the beef over rice, topped with cilantro. Notes *Make sure you use a salsa that you love. It will make a big difference in the final dish.

Slow Cooker Chicken Teriyaki

Slow Cooker Chicken Teriyaki 1½ lbs boneless, skinless chicken breasts 1 tablespoon grated ginger ½ cup teriyaki glaze (not teriyaki sauce) 1 heaping tablespoon orange marmalade 2 cloves grated or minced garlic 2 tablespoons water 1 tablespoon cornstarch 1 tablespoon toasted sesame seeds prepared rice, for serving Spray a 3½-4 quart slow cooker with nonstick cooking spray. Put the chicken breasts in the bottom of the slow cooker. In a small bowl, combine the ginger, teriyaki glaze, orange marmalade and garlic. Mix well and pour over the chicken. Cook on low for 6 hours, or until the chicken is cooked through. Remove the chicken to a plate and shred or cut into bite-sized pieces. Pour the liquid into a saucepan. Return the chicken to the slow cooker. In a small bowl, combine the 2 tablespoons of water and 1 tablespoon of cornstarch. Add to the pan with the liquid. Cook over medium-high heat until the liquid has thickened, then pour back into the slow cooker and stir to coat the chicken. Stir in the sesame seeds. Serve over prepared rice.

Cast Iron Teriyaki Chicken Thighs

Cast Iron Teriyaki Chicken Thighs 8 bone-in chicken thighs, trimmed (about 5-7 oz each) salt and pepper 1 tablespoon vegetable oil ½ cup soy sauce ½ cup sugar 2 tablespoons mirin 1 clove garlic, minced 1 teaspoon freshly grated ginger ½ teaspoon cornstarch 2 green onions, thinly sliced on a bias Set the oven rack in the center of the oven. Place a 12-inch cast iron skillet on the rack, then preheat the oven to 500ºF. While the skillet is heating, pat the chicken thighs dry with paper towels, then season with salt and pepper. When the oven reaches 500ºF, using pot holders, remove the skillet from the oven and place it on the stove over medium heat. (You can turn off the oven at this point.) Add the vegetable oil, and heat until it is just smoking. Place the chicken thighs in the skillet, skin side down. Place a weighted Dutch oven over the chicken to weight it down*, and cook until the skin is crispy and browned, about 16 to 20 minutes. Start checking the chicken at 10 minutes and adjust the heat as it is needed. When the chicken is crispy and browned, remove the Dutch oven and flip the chicken. Cook the second side (without being weighted down) until browned and crispy and when the chicken reaches 175ºF, 2-4 minutes. Transfer the chicken to a plate. In a bowl, whisk the soy sauce, sugar, mirin, garlic, ginger and cornstarch together. Pour the fat off of the cast iron skillet and add the mixture. Bring to a simmer over medium heat. Cook the mixture, stirring occasionally, until it thickens and becomes glossy, about 2 minutes. Add the chicken and any accumulated juices back to the skillet with the sauce. Turn the chicken to coat in the sauce. Sprinkle with the green onions. Serve the chicken with the pan sauce.

Easy Naan

Easy Naan Serves: makes about 30 smaller sized pieces 1 (.25 ounce) package active dry yeast 1 cup warm water ¼ cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 3½ - 4 cups bread flour ¼ cup butter, melted In a large bowl or the bowl of a stand mixer, combine the yeast, water, and a pinch of the sugar. Let sit until the yeast blooms, about 10 minutes. Stir in the rest of the sugar, milk, egg and salt. Add in the flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. Knead for 6-8 minutes, or until smooth. Place the dough in an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough. Pinch off pieces about the size of a golf ball and roll into balls. Place on a baking sheet and cover with a towel. Allow to rise until doubled in size, about 30 minutes. Preheat a griddle or grill to medium-high heat. Roll one ball into a thin circle. Lightly oil the grill and place the dough on the grill. Cook for 2 to 3 minutes, or until lightly browned. Brush the uncooked side with butter, then flip over and cook the second side. Remove from the grill and continue with the remaining dough.

Hawaiian Sweet Bread Recipe

Hawaiian Sweet Bread Recipe Serves: 1 large loaf ½ cup milk, warmed 3½ teaspoons dry yeast ½ teaspoon sugar 1 cup evaporated milk or light cream 5 tablespoons butter large pinch nutmeg 1 cup sugar 1 teaspoon grated lemon peel 4 cups bread flour 4 eggs, lightly beaten, plus 1 egg beaten for glaze 1 teaspoon salt Mix milk, yeast and ½ teaspoon sugar. Allow to stand until the mixture is bubbly. In a saucepan, warm the evaporated milk. Add the butter, nutmeg, sugar and lemon peel. Stir until the butter is melted. Place the flour in a large mixing bowl. Add the eggs, the yeast mixture and the salt. Add enough of the evaporated milk mixture just to form a soft dough. Knead for 15 minutes. Allow the loaf to rise to double it’s size. Punch it down and let it rise again. Form into a round loaf and allow to rise one more time. Preheat the oven to 325F. Mix the egg with 1 tablespoon of water and brush it on top of the loaf of bread. Bake in the preheated oven for about 50 minutes.

Coconut Bread

Coconut Bread Bread 2 eggs 1 cup sugar ½ cup vegetable oil ½ tablespoon coconut extract 1½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt ½ cup buttermilk 1 cup sweetened coconut Coconut Syrup ½ cup sugar 1 tablespoon butter ¼ cup water 1 teaspoon coconut extract Preheat the oven to 325F. Grease 1 9x5-inch baking pan. In a bowl, mix together the eggs, sugar, oil and coconut extract. In another bowl, mix together the flour, baking soda, baking powder and salt. Add the buttermilk to the dry mixture, then stir in the egg mixture. Add in the coconut. Pour the mixture into the prepared pan. Bake until a tester inserted in the center comes out clean, about 1 hour and 15 minutes. When the bread is almost finished, combine the sugar, butter, and water in a small saucepan and bring to a boil. Boil for 5 minutes, remove from the heat and stir in the coconut extract. Pour the syrup over the hot bread. Allow the bread to sit at room temperature for at least 4 hours before serving.

Blueberry Coconut Banana Bread

Blueberry Coconut Banana Bread Bread 2 cups + 1 tablespoon all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt ¼ teaspoon nutmeg ⅛ teaspoon ginger 2 eggs, lightly beaten 1½ cups mashed ripe bananas 1 cup sugar ½ cup melted butter ¾ cup fresh or frozen blueberries ½ cup shredded sweetened coconut Streusel Topping 3 tablespoons packed brown sugar 2 tablespoons all-purpose flour 2 tablespoons butter, cut into pieces ½ cup shredded sweetened coconut ¼ cup fresh or frozen blueberries Preheat the oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick cooking spray. In a large bowl, combine 2 cups of the flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, combine the eggs, bananas, sugar and melted butter. Stir the wet ingredients into the dry ingredients, just until moistened. Toss the blueberries in the remaining 1 tablespoon of flour. Fold in the blueberries and coconut. Pour into the prepared loaf pan. To make the streusel, combine the brown sugar and flour. Cut in the butter with a fork or a pastry cutter until it resembles coarse crumbs. Stir in the blueberries and the coconut. Sprinkle on top of the batter. Bake in the preheated oven until a tester inserted in the middle comes out clean, 50 to 60 minutes. (Cover the top of the bread with foil during the last 15 minutes of baking to prevent over browning, if necessary.) Cool for 10 minutes in the pan then carefully remove to a wire rack to cool completely.

Sour Cream Breadstick Recipe

Sour Cream Breadstick Recipe Serves: 12 breadsticks 2 cups all-purpose flour 3 teaspoons baking powder ½ teaspoon salt ⅓ cup butter 2 tablespoons fresh chives 1¼ cups sour cream 2 tablespoons butter, melted coarse salt Preheat the oven to 450F. In a large bowl, mix together the flour, baking powder and salt. Using a pastry cutter or a fork, cut in the butter until it looks like fine crumbs. Stir in the chives. Add the sour cream and stir just until it comes together in a ball. Lightly flour a work surface and turn the dough out. Knead the dough lightly 10 times, or until it comes together into a smooth ball. Roll the dough into a 12x8-inch rectangle. Cut it into 12 1-inch wide strips. Place them 1 inch apart on an ungreased baking sheet. Brush lightly with the melted butter, and sprinkle with coarse salt. Bake for 10 to 12 minutes or until golden brown. Serve warm.

Ranch Cheese Bread

Ranch Cheese Bread 2 cups shredded colby-jack cheese 1 cup plain Greek yogurt ½ cup butter, softened 1 package (0.74 oz) Hidden Valley Greek Yogurt Dips Mix 1 loaf (1 lb) French bread sliced green onions Preheat the oven to 350ºF. In a large bowl, combine the cheese, yogurt, butter and dip mix. Stir until completely combined. Cut the loaf of French bread in half horizontally. Place cut side up on a baking sheet, and spread half of the mixture evenly over the inside of each half of the bread. Bake in the center of oven for 10 minutes. Turn the oven to broil and move the rack about 6 inches from the top. Broil the bread until the edges are browned and the cheese is bubbly. Sprinkle the top of the bread with the green onions. Let it sit for a few minutes before slicing and serving.

BROWN SUGAR MUFFINS

BROWN SUGAR MUFFINS 1 cup light brown sugar 1/2 cup butter, melted 1 cup milk 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup nuts, chopped coarsely (optional) Preheat the oven to 375ºF. Grease or line 14-16 muffin cups with paper liners. In a large bowl, stir the brown sugar and the butter together. Add the milk, egg and vanilla as stir to combine. Add the flour, baking soda and salt and mix just until incorporated. If using, stir in the nuts. Divide the mixture between the prepared muffin cups, about 2/3 full each. Bake in the preheated oven until a tested inserted in the center comes out clean, 15-20 minutes.

Banana Coconut Chocolate Chip Muffins

Banana Coconut Chocolate Chip Muffins 1½ cups of all purpose flour ¾ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt 5 tablespoons butter, melted 1 teaspoon pure vanilla extract ½ cup of sugar 1 large egg 3 large ripe bananas ½ cup semi sweet chocolate chips ½ cup dried coconut (if you can find the unsweetened variety, feel free to use.) and a bit more to sprinkle on top of the muffins Preheat the oven to 350F. Line muffin tins with paper liners or spray with nonstick cooking spray. In a bowl, combine the flour, baking soda, cinnamon and salt. In another bowl, cream together the melted butter, vanilla, sugar, and egg. Mash the bananas and add them to the wet ingredients. Stir in the dry ingredients, just until combined, being careful to not overmix. Fold in the chocolate chips and the coconut. Divide the mixture equally into the muffin cups. Sprinkle on additional coconut. Bake until golden brown, 22-30 minutes.

Orange Muffins

Orange Muffins For the muffins: 1 cup sugar ½ cup butter, softened 2 tablespoons sour cream 2 eggs 2 cups all-purpose flour ¼ teaspoon salt 1 teaspoon baking soda ⅔ cup buttermilk 1 tablespoon orange zest For the syrup: ⅓ cup sugar ¼ cup orange juice Preheat the oven to 400F. Grease 18 muffin cups or line with paper liners. In a bowl, beat together the sugar and butter until fluffy. Beat in the sour cream. Add in the eggs one at a time, beating in between each addition. In another bowl, mix together the flour, salt and baking soda. Mix into the sugar mixture. Pour in the buttermilk and stir just until combined. Fold in the orange zest. Divide the batter between the muffin cups, filling each about ⅔ full. Bake for 12-14 minutes, or until a tester inserted in the center comes out clean. When the muffins are almost done baking, combine the sugar and orange juice in a small pan over medium heat. Cook until the sugar is dissolved. When the muffins are done, remove from the oven and brush the orange syrup over the tops of the muffins. Allow to cool for a few minutes before removing from the pan.

Crispy Onion Potato Pancakes

Crispy Onion Potato Pancakes 1 lb potatoes scrubbed clean 1 tablespoon butter 2-3 tablespoons cream, half and half or milk 3 slices bacon cooked and chopped 1/2 cup shredded Sharp Cheddar cheese 1/4 cup all-purpose flour 1 egg 1 6 oz container French's Crispy Onions vegetable oil for frying Cut the potatoes into 1-inch chunks. Place in a pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes. Drain and return to the pot. Add the butter and mash the potatoes with a potato masher. Start adding the cream, 1 tablespoon at a time, until the potatoes are smooth and creamy. Season to taste with salt and pepper. Transfer the potatoes to a bowl, cover and refrigerate until completely cold. When the potatoes are cold, add the bacon, cheese, flour and egg and stir to combine. If the mixture is really loose, you can add a bit more flour. Use a medium scoop and scoop the potatoes to a parchment lined baking sheet. With wet hands, lightly flatten the balls. Refrigerate for 30 minutes. Lightly crush or chop the French's Crispy Onions and place in a shallow bowl. Place a large skillet over medium heat and add enough oil to coat the bottom of the skillet. Carefully take one of the potato pancakes and coat with the onions. You may need to use a spatula or wet hands, as the dough may be sticky. Working in batches, fry the dough until crispy, about 2-3 minutes per side. Transfer to a paper towel lined plate and allow to drain and cool slightly. Serve warm. Recipe Notes Leftover mashed potatoes may be subbed for the freshly made potatoes. You may need to alter the amount of flour or eggs you use if leftover mashed potatoes are used.

CANDIED JALAPENOS

CANDIED JALAPENOS 3 pounds fresh, firm jalapeño peppers, washed 2 cups cider vinegar 6 cups granulated sugar 1 tablespoon granulated garlic 1 teaspoon ground cayenne pepper 1/2 teaspoon turmeric 1/2 teaspoon celery seed Remove the stems from all of the jalapeños. (You’ll want to use disposable rubber or latex gloves to avoid burning your hands.) Dispose of the stems and slice the peppers into uniform 1/8 – to 1/4-inch rounds. Set aside. Combine the cider vinegar, sugar, granulated garlic, cayenne pepper, turmeric and celery seed in a large pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the jalapeño slices, bring back to a boil, and boil for exactly 4 minutes. Use a slotted spoon to transfer the peppers into clean, sterile canning jars to within 1/4-inch of the upper rim. Turn the heat up on the syrup and bring to a rolling boil. Boil hard for 6 minutes. Use a ladle to pour the boiling syrup into the jars with the jalapenos. Insert a cooking chopstick to the bottom of each jar a few times to release any air pockets. Add more syrup if necessary. Wipe the rims of the jars clean with a damp paper towel and place lids on the jars. Fasten appropriately. Place the jars in a canner and cover with water by 2 inches. Bring the water to a full rolling boil. When the water comes to a boil, set a timer for 10 minutes for half-pint jars or 15 minutes for pints. Use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When cool, wipe the jars clean with a damp washcloth and label. Allow the peppers to mellow for at least 2 weeks, but preferably 1 month before eating.

Chocolate Cinnamon Bread

Chocolate Cinnamon Bread Serves: Two 9x5 loaves Chocolate Batter 3 sticks unsalted butter, at room temperature (1½ cups) 3 cups granulated sugar 5 large eggs, at room temperature 2 cups all-purpose flour 1¼ cups Dutch-processed cocoa powder 1 tablespoon ground cinnamon 1 teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda 1 cup buttermilk ¼ cup water 1 teaspoon vanilla extract Cocoa-Spice Sugar Crust ¼ cup granulated sugar ¾ teaspoon ground cinnamon ½ teaspoon Dutch-processed cocoa powder pinch ground cloves pinch ground ginger Preheat the oven to 350ºF. Line two 9x5-inch loaf pans with parchment paper or foil to cover the bottoms and up the sides with at least a 1-inch overhang.** Spray lightly with nonstick cooking spray. Cream the butter and sugar together in the bowl of an electric mixer until light and creamy, about 5 minutes. Add in the eggs, one at a time, scraping down the sides of the bowl after each addition. Meanwhile, in a medium bowl, sift together the flour, cocoa powder, cinnamon, salt, baking powder and baking soda. In another bowl or liquid mixing cup, combine the buttermilk, water and vanilla. With the mixer on low, add ⅓ of the dry ingredients, followed by half of the buttermilk mixture, beating just until combined. Add another ⅓ of the dry ingredients, then the remaining buttermilk, followed by the remaining dry ingredients. Divide the mixture between the two prepared loaf pans. Shake the pans back and forth to even the tops, then set aside. In a small bowl, combine the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the mixture evenly over the tops of the batter. Bake until a toothpick inserted in the center of the bread comes out clean, 45-55 minutes. Let the bread cool completely before lifting out of the pans.

GREEN CHILE CASSEROLE

GREEN CHILE CASSEROLE 1 can cream of chicken soup 1 pound grated cheese (I used a mix of monterey jack and cheddar) 1 cup milk 2 (4-oz) cans diced green chiles 1 pound ground beef 1 medium onion, chopped 1 tablespoon dried oregano 1 teaspoon garlic powder 1/2 teaspoon salt 1 (10-oz) package corn tortillas, each tortilla cut into eighths Preheat oven to 350ºF. In a saucepan, combine the soup, milk, and the 3/4 of the cheese, reserving the remaining 1/4 for topping the casserole. Once the cheese is melted, stir in the green chiles. In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt. In a well greased 9×13 casserole dish, layer half of the tortilla strips. Spread 1/2 of the beef mixture on top, followed by 1/2 of the cheese mixture. Repeat layers. Sprinkle reserved cheese on top. Bake in preheated oven until heated through and cheese is melted, about 30 minutes. Let the casserole sit for 10-15 minutes before serving if you want the slices to hold together.

Cream Cheese Lemon Bars

Cream Cheese Lemon Bars 1 box lemon cake mix 1/3 cup butter or margarine - softened 1 egg 8 ounces cream cheese - softened 1 cup powdered sugar 1/2 lemon - grated 2 tablespoons lemon juice or 1/2 fresh squeezed lemon 2 eggs 1 teaspoon vanilla In a mixing bowl, blend dry cake mix, butter, and 1 egg. Press into a 9 x 13 pan, ungreased. Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it for later use. Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely. Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm; then cut into squares and serve

Crummy Peach Pie

Crummy Peach Pie Pie Crust... you can make it or use a bought one.. 5 to 7 large peaches peaches, sliced and peeled if desired 1/2 cup melted butter 3/4 cup white sugar 3/4 cup brown sugar 1 cup flour 1 teaspoon cinnamon 1/4 teaspoon ginger 2 pinches salt 1 Tablespoon cornstarch Preheat the oven to 375 degrees. Press pie crust into a 9 inch pie plate. Whisk together sugars, flour, cinnamon, ginger and salt. Add melted butter and stir with a wooden spoon until mixture is moist.. In another bowl, toss the peach slices with the cornstarch and about 3/4 cup of the buttery sugar mixture. Place in the pie crust. Crumble the rest of the buttery sugar mixture on top of the peaches. Don't be afraid to pile it high. I wished I would have had more peaches on hand... It may seem like a lot, but trust me...it's just perfect! Place the pie on a baking sheet covered with parchment paper- bake for 45-50 minutes or until filling is bubbly and topping is golden brown.

Pumpkin Pancakes

Pumpkin Pancakes Makes about 8 to 10 pancakes 1 1/4 cups of all purpose flour 2 tbsp of sugar 2 tsp of baking powder 1tsp cinnamon 1/2tsp ground ginger 1/2 tsp salt 1/8 tsp nutmeg Pinch of ground gloves errr cloves LOL!!! 1 cup of milk 6 tbsp. of pumpkin puree 2 tbsp of melted butter 1 egg Whisk all dry ingredients together.. then in another bowl melt your butter, add egg and pumpkin.. mix well... then fold into dry ingredients... Cook for about 3 min. each side