Cheesy Vegetable Bake

Cheesy Vegetable Bake 2 1lb bags of California blend frozen Vegetables (thawed) ( Broccoli, Cauliflower, and Carrots) 3/4 chopped Onion (sm.onion) 3/4 cup Sour Cream 1/2 cup Mayonnaise 2 cups Shredded Cheddar cheese 3/4 cup crushed Ritz crackers !/4 tsp salt 1/4 tsp pepper 1/4 garlic powder Pre heat oven to 350 degrees Spray casserole dish with non stick spray Drain any water from thawed vegetables In a medium bowl mix together Onion, Sour Cream, Mayonnaise, 1/2 the cheddar cheese, and salt, pepper , and garlic powder. Place vegetables in casserole dish and pour mixture over vegetables and mix well ...add crushed Ritz crackers and toss lightly and add remaining cheese to the top. Bake for 30- 35 minutes

Slow Cooker Spanish Beef Stew

Slow Cooker Spanish Beef Stew 1 pound beef stew meat salt and ground black pepper to taste 1/2 cup chopped Spanish onion 2 cloves garlic, minced 2 cups chopped red potatoes 1 (14.5 ounce) can diced tomatoes 1 (12 ounce) jar sofrito 1/2 cup pitted and halved green olives Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet. Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker. Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture. Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

Mushroom Pork Chops

Mushroom Pork Chops 4 pork chops salt and pepper to taste 1 pinch garlic salt, or to taste 1 onion, chopped 1/2 pound fresh mushrooms, sliced 1 (10.75 ounce) can condensed cream of mushroom soup Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through

Hearty Stuffed Shells

Hearty Stuffed Shells 18 jumbo pasta shells 1 lb. ground beef 1 small onion, finely chopped 2 garlic cloves, minced 3 oz. fresh baby spinach 24 oz. pasta sauce 1/2 C. whole milk ricotta cheese 1/4 C. small curd cottage cheese 1 large egg, beaten 1/4 C. parmesan cheese 4 oz. shredded mozzarella cheese Bring a pot of water to a boil, add a good pinch of salt and the shells and cook according to pkg. directions. Drain, rinse to cool, and set aside. Meanwhile, brown the ground beef in a skillet, drain the grease, stir in the onion and cook for 5-6 minutes till tender, stir in the garlic and spinach. Cook until spinach has wilted and add in all but 1 C. of the pasta sauce. Remove from heat. In a bowl, stir together the ricotta, cottage cheese, egg and parmesan cheese. Spread the remaining cup of pasta sauce in the bottom of a casserole dish (I used individual serving size ones since I was freezing mine). Take each shell and fill with 1 T. of the ricotta mixture, then a good spoonful of the meat mixture, place in the casserole dish, repeat with remaining shells. Top with the mozzarella cheese and bake uncovered at 375 degrees for 25-30 minutes or until the cheese is golden brown and bubbly. 3 stuffed shells per serving.

Louisiana Shrimp Creole

Louisiana Shrimp Creole 1 or more sticks butter 8 tbsp. flour 1 c. chopped parsley 1 doz. green onions, chopped 1 green pepper, chopped 8-9 cloves garlic, chopped 4 lb. or more shrimp 1/2 stalk celery, chopped 2 med. onions, chopped 6 c. water 3 cans tomato paste 1 tsp. sugar 2 tbsp. salt 1/4 cup apple cider vinegar Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through. Serve over hot rice

GRILLED STUFFED PORK CHOPS

GRILLED STUFFED PORK CHOPS 1 box Stove Top cornbread stuffing 6-8 pork chops (1 inch thick) 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/2 cup prepared zesty Italian salad dressing In medium bowl, mix stuffing with water listed on box. Let sit for 5 minutes, fluff with fork. In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with stuffing; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. **you can also stuff the raw chops and cook entirely on the grill.

TEXAS CHOCOLATE SHEET CAKE

TEXAS CHOCOLATE SHEET CAKE 1 cup butter 1/4 cup cocoa 1 cup water mix this together and cook to a boiling point. set aside, then mix together, 2 cups flour 1 tsp baking soda 1/4 tsp salt 2 cups sugar 1/2 cup buttermilk 1/2 cup sour cream 2 eggs 2 tsp vanilla Then pour in the boiled mixture and stir until it is nice and smooth. Pour into a pan and bake at 350 until done, 30 min or until toothpick inserted comes out clean. DO not over bake. For the icing; 1/4 cup cocoa 1/4 cup butter 1/3 cup buttermilk 2 1/2 cups icing sugar Bring first 3 ingredients to a boil and take off heat. add icing sugar. mix well. Poke small hole all over hot baked cake. Spread the icing on the cake when they are still nice and hot so the icing can soak in. Top with nuts or crushed smarties chocolate

Creamy Cucumber Salad

Creamy Cucumber Salad 2 cucumbers, very thinly sliced 1 red onion, very thinly sliced 2 tablespoons vinegar or 2 tablespoons lemon juice 2 tablespoons low-fat sour cream or 2 tablespoons yogurt salt and pepper, to taste ( I like a lot of pepper) 1/2 teaspoon sugar 1 teaspoon chopped fresh dill Mix cucumbers and onions together. Mix rest of ingredients together in a closed bowl and give a shake. Add to cucumbers, chill till very cold & serve.

Apple Fritters

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

Super Simple Shrimp Tacos

Super Simple Shrimp Tacos 1 lb of frozen shrimp, defrosted, peeled, & deveined (or fresh) 6 oz fat free Greek yogurt ¼ cup chopped cilantro 2 tbsp fresh lime juice 1/4-1/2 tsp cayenne pepper ½ a head of cabbage, thinly sliced (about 5 cups) 8 corn tortillas 4 tsp extra virgin olive oil Salt and pepper to taste Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes. Build your taco. Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce... Tip: Use low carb tortillas or wrap in lettuce leaves for low carb.

Maple Coconut Banana Bread

Maple Coconut Banana Bread 1/4 Cup Coconut Oil (can sub for neutral-flavored vegetable oil) 3/4 Cup B Grade Maple Syrup 2 Eggs 1 tsp Vanilla 1 Cup Mashed Bananas (about 2 medium bananas) 1 3/4 Cup Flour (whole wheat pastry flour also works well) 1/2 tsp Salt 1/2 tsp Baking Soda 1 tsp Baking Powder 1/3 Cup Almond Milk 1/2 Cup Chopped Pecans Coconut Flakes (optional) Preheat oven to 350°F. Heat coconut oil in microwave to melt it. Using an electric mixer, combine coconut oil, maple syrup, eggs, vanilla, mashed bananas and milk. In a separate, medium-sized bowl, combine dry ingredients: flour, salt, baking soda and baking powder. Make a well in the center and pour in the liquid mixture. Using a wooden spoon or spatula, stir to combine. Lightly spray an 9×5 in bread loaf pan with nonstick spay. Pour mixture into pan and if using, sprinkle coconut flakes on top. Place in oven and bake for 50-60 minutes (30 minutes in, check the bread and place tin foil on top if it is starting to brown too much). Carefully remove from oven and allow to cook for several minutes in the pan before removing.

Easy Coleslaw Dressing

Easy Coleslaw Dressing 1 cup mayonnaise (low fat works well too) 2 tablespoons sugar (I've also used Splenda here) 2 tablespoons cider vinegar 2 teaspoons black pepper 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon celery seed 5 cups shredded coleslaw mix (cabbage, carrot, onion, bell pepper, etc.) Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves. Toss with slaw vegetables of choice. Refrigerate at least four hours. Toss well before serving.

German Chocolate Pie

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

Pizza Grilled Cheese

Pizza Grilled Cheese 4 sliced bread butter 4 mozzarella, sliced pepperoni (cut in half or mini) Italian seasoning or basil Parmesan cheese (opt) pizza sauce (for dipping) *Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up. Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired. Makes 2 Sandwiches

STRAWBERRY PIE

STRAWBERRY PIE 1 quart strawberries, sliced 1 (13.5 ounce) package strawberry glaze 1 (4 ounce) package cream cheese, softened 1/2 cup confectioners' sugar 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 cup heavy whipping cream 1 (9 inch) baked pie crust 1 can Redi-Whip for topping Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl. Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving. When serving top with some Redi-Whip

SLOW-COOKER HAMBURGER HASH

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

DELUXE CHEESEBURGER SALAD

DELUXE CHEESEBURGER SALAD 1 pound ground beef 2 teaspoons Montreal steak seasoning 6 cups torn iceberg lettuce 2 cups shredded cheddar cheese 1 cup salad croutons 1 medium tomato, chopped 1 small onion, halved and thinly sliced 1/2 cup dill pickle slices Thousand Island salad dressing In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°. In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.

LEMON LEMON LEMON Cake

Lemon Cake with Lemon Filling and Lemon Butter Frosting!! 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4 cup white sugar 4 egg yolks, beaten 4 cups confectioners' sugar 1/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Lemon Garlic Broccoli

Lemon Garlic Broccoli 10 oz package of frozen broccoli cuts 4 oz. mozzarella cheese 1 tsp lemon garlic salt Steam the broccoli until tender. Preheat oven to 350 degrees. Place broccoli in a small baking dish. Sprinkle broccoli with the lemon garlic salt. Sprinkle the mozzarella cheese over broccoli. Place in oven until cheese melts

Easy Tender Grilled Pork Steak

Easy Tender Grilled Pork Steak 1 (16 ounce) pork steak ( bone-in) 1/2 teaspoon seasoning salt, to taste 1/2 teaspoon garlic powder ( to taste) 1/2 teaspoon onion powder ( to taste) 1/2 teaspoon black pepper ( to taste) Season steak with all the seasonings. Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.

Grilled Pork Chops With Lime, Cilantro & Garlic

Grilled Pork Chops With Lime, Cilantro & Garlic 1 cup mayonnaise 2 tablespoons fresh lime juice 2 tablespoons fresh cilantro, chopped 2 garlic cloves, finely chopped 1 teaspoon dried chipotle powder 8 pork chops Blend the first 5 ingredients, cover and place in the fridge for an hour or longer. Reserve 1/2 cup. Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total). Serve with the reserved mayo mixture on the side.

Coconut Creme Cheese Pineapple Balls

Coconut Creme Cheese Pineapple Balls 1 8 oz Cream Cheese 1 16 oz Pineapple Crushed Pecan Pieces ( as little or as much as you prefer) Coconut Drain Pineapple before anything else, it needs to be drained good Blend all ingredients together except Coconut. When all ingredients are hand mixed well, form into balls. If you dampen your hands the mixture will not be as sticky on them. Place into fridge until set 4 hrs to overnight When completely set, roll balls into coconut until completely covered

Cheesy Garlic Rice

Cheesy Garlic Rice 2 cups low sodium chicken stock 1 cup water 5 garlic cloves, minced 1 1/2 cups brown rice 2 tsp dried basil 1 tsp pepper 1 tsp salt 1/2 cup grated parmesan Preheat oven to 350 Spray a 2 quart saucepan with nonstick spray In a medium saucepan bring chicken stock, water & garlic to a boil Combine rice, dried basil, pepper & salt in the casserole dish Pour chicken stock over water and stir gently to combine Cover and bake for 40 minutes, or until rice is tender Add in cheese stir until melted Let rice sit for 5-10 minutes to thicken before serving

Pack-Along Bars

Pack-Along Bars 4 cups Rolled oats 1 cup Flaked coconut 1 cup Wheat germ 1 cup Almonds, chopped 1 teaspoon Cinnamon 1 teaspoon Salt 1/2 cup Cooking oil 1 cup Bee Maid Honey 1 teaspoon Vanilla Makes 48 servings - In a 9x13-inch pan combine oats, coconut, wheat germ, nuts, cinnamon and salt. Set aside. In a bowl, blend together oil, Bee Maid Honey and vanilla. Pour over dry ingredients and mix until well coated. Bake at 350°F 25 to 30 minutes, stirring four times during baking. Press hot mixture into a greased 10x15-inch jelly roll pan using a rolling pin. Cool and cut into 48 bars.

Mini Donut Muffins

Mini Donut Muffins 1/2 cup white sugar 1/4 cup margarine, melted 3/4 teaspoon nutmeg 1/2 cup milk 1 teaspoon baking powder 1 cup all-purpose flour Topping: 1/4 cup margarine, melted 1/2 cup white sugar 1 teaspoon ground cinnamon Preheat oven to 375 degrees. Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour till just combined. Fill the prepared muffin cups about half full. Bake until tops are just lightly golden (15 to 20 min). While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the cinnamon-sugar mixture. Let cool and serve

SALMON PATTIES

SALMON PATTIES (1) 14 3/4 Oz Canned Salmon 2 Egg Whites slightly beaten 1/2 small Onion Chopped Lemon Juice couple squirts Old Bay Seasoning - couple dashes Black Pepper - couple dashes 2 Tbsps. Seasoned Panko (I like it better than bread crumbs) Prepare Salmon Open can, drain Salmon and place on chopping board for easier prep. Using a knife scrap off skin and I also remove the dark part of the Salmon making certain only the meat of the fish is used and not the skin. Separate fish to clean the skin off from the center. Place the cleaned Salmon in a mixing bowl. Do not throw the bones out. They are a great source of calcium. Smash bones with a spoon and place in bowl. Mix Add egg whites, onions, lemon juice, and seasoning to the Salmon and mix. Mix in the panko. In a medium size skillet spray pan with generously with cooking spray(I use Pam) and place pan over Med/High heat. Make four even size Salmon Patties and placed in the preheated skillet. Cook for 3-4 minutes turn over and cook for an additional 4 minutes.

Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup 4 cans of corn 2 cans of chicken 1 tbsp. of olive oil 2 tsp. chili powder 1/2 cup diced onions 4 cups of water 2 tbsp. of chicken base 1 can of stewed tomatoes or salsa Garnish shredded cheese tortilla chips I put in a medium skillet the olive oil , onions and chili powder until the onions are tender. The I added everything else and covered on Medium until it boiled then reduced heat and simmered it for 15 minutes. I put in a bowl and sprinkled shredded cheese and crushed tortilla chips. You can serve with bread if you want.

Loaded Pasta Salad

Loaded Pasta Salad 2 cups cooked pasta of any shape (I used med. shells) 2 cups steamed baby broccoli florets 4 slices bacon, diced 1/2 cup diced (1/4-inch) sharp cheddar cheese Salt & pepper to taste : 1 cup mayonnaise 2 tsp ranch seasoning mix 1 tbs cider vinegar 1 tbs sugar 1 tbs water 1 tsp garlic powder 1/4 tsp pepper Mix dressing ingredients in a large bowl. Combine all other ingredients and mix well. Chill for at least 2 hours

Baked Ravioli

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

Easy Coconut Pie

Easy Coconut Pie 1cup flaked or shredded coconut 3/4cup sugar 1/2cup Original Bisquick mix 1/4cup butter or margarine, softened 2cups milk 1 1/2teaspoons vanilla 4eggs Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray. In medium bowl, stir all ingredients until blended. Pour into pie plate. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Cheesecake Bars

Cheesecake Bars 1 (3 ounce) package sugar-free lemon gelatin 2 tablespoons lemon juice 2 (8 ounce) packages low-fat cream cheese 1 cup boiling water 1 graham cracker crust, prepared in a 10 inch springform pan (you can buy them in the baking section already made in the pan) Stir the boiling water into the box of jello, mixing for about 2 minute. Add the cream cheese and lemon juice. Mix until all lumps have disappeared. Pour into an 8" square pan and chill until set. Cut into 8 squares.

Crock Pot Lasagna

Crock Pot Lasagna 1 pound Ground Beef, browned and drained. Lasagna noodles 1 jar spaghetti sauce 1 1/2 cups cottage cheese 1 1/2 cups shredded Mozzarella cheese Grated Parmesan cheese Spoon enough spaghetti sauce to cover the bottom of 4 quart crockpot. Mix beef and remaining sauce together. Place uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread a layer of cottage cheese over meat. Sprinkle with mozza cheese. Continue layering uncooked noodles, meat mixture, cottage cheese and mozza cheese 2 more times. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done.

Bayou Beans & Rice

Bayou Beans & Rice 1 tablespoon oil 3⁄4 cup diced andouille sausages or 3⁄4 cup kielbasa 1 cup chopped onion 1 cup diced red pepper 1⁄2 cup diced celery 1⁄4 teaspoon dried cajun seasoning 1 (14 1/2 ounce) can chicken broth 1⁄2 cup water 1 cup uncooked long-grain rice 1 (15 1/4 ounce) can dark red kidney beans, drained and rinsed Heal oil in a medium-sized pot over medium-high heat. Add sausage, onion, red pepper, celery and seasoning; cook, stirring occasionally, until browned, about 5 minutes. Add broth and 1/2 cup water. Bring to a boil and stir in rice. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes. Stir in beans; cook, uncovered, until heated through, about 2-3 minutes.

Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas 2/3 cup picante sauce or 2/3 cup your favorite salsa 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 1/2 cups cooked chicken, chopped 1 cup shredded cheddar cheese 2 green onions, chopped with some tops (about 1/4 cup) 6 (8 inch) flour tortillas 2 tablespoons margarine, melted shredded cheddar cheese, for serving chopped green onion, for serving picante sauce, for serving Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine. Bake at 400°F for 25 minutes or until golden. Garnish with additional cheese and green onion and serve salsa on the side.

Man Breakfast

Man Breakfast 1 pound mild pork sausage (such as Jimmy Dean) 1 onion, chopped 1 clove garlic, minced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 (2 pound) package frozen shredded hash brown potatoes 12 eggs, beaten 1 (16 ounce) package shredded Cheddar cheese Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes. Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes. Alternative: Cook on stovetop for 15 minutes, pour eggs over top and bake at 350 degrees for about 40 minutes

TACO SOUP

TACO SOUP 2 lbs lean ground beef 1 medium yellow onion, chopped 2 15 oz cans stewed tomatoes - regular 1 10 oz can rotel tomatoes 1 14 oz can pinto beans 1 14 oz can ranch style beans 1 14 oz can corn kernels 2 cups chicken or vegetable broth 1 cup water Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder. Drain. Put all the other ingredients in the pot with cooked beef and cook for 1 hour. You can top with grated cheese and crumbled tortilla chips if you like.

Oriental Ramen Broccoli Cole Slaw

Oriental Ramen Broccoli Cole Slaw 2 (3 ounce) packages beef-flavor ramen noodles 2 (8 1/2 ounce) packages broccoli coleslaw mix 1 cup toasted slivered almonds 1 cup sunflower seed 1/2 bunch green onion, chopped 1/2 cup sugar 3/4 cup oil 1/3 cup white vinegar Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours. Toss before serving.

Easy and Delicious Ranch-Parmesan Chicken

Easy and Delicious Ranch-Parmesan Chicken 6 boneless skinless chicken breasts 1 cup dry breadcrumbs ( even better, use panko breadcrumbs) 1/4-1/3 cup parmesan cheese 1 teaspoon seasoning salt 1/2-1 teaspoon ground black pepper 1/2-1 teaspoon garlic powder 1 cup prepared ranch salad dressing ( use bottled salad dressing, you might need a bit more dressing) 1/4 cup melted butter ( no substitutes) Set oven to 400° degrees (set oven rack to lowest position). In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder. Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off). Coat in the breadcrumb mixture. Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy). Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative). If desired you can sprinkle black pepper over the chicken pieces . Bake uncovered for about 30-35 minutes or until the chicken is cooked).

Oreo Cake

Oreo Cake 1 pkg. (2-layer size) devil's food cake mix 1 pkg. (4 oz.) Semi-Sweet Chocolate 1/4 cup butter 1 pkg. (8 oz.) Cream Cheese, softened 1/2cup sugar 2 cups thawed COOL WHIP Whipped Topping 12 OREO Cookies, coarsely crushed HEAT oven to 350ºF. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Easy Pea Salad

Easy Pea Salad 1 bag frozen Peas (Do NOT cook the peas) 2-3 Chopped Hard Boiled Eggs 1/2 Cup Chopped Red Onion 3/4 - 1 Cup Diced Cheddar Cheese 3-4 Tablespoons Miracle Whip Salt & Pepper to taste Thaw out Frozen Peas by putting them in a bowl filled with cold water ( Let thaw while chopping onion, egg and cheese) Once the peas are thawed,drain the water, and then just mix everything together in a large bowl.

White Chocolate No-Bake Cheesecake Pie

White Chocolate No-Bake Cheesecake Pie 1 cup white chocolate chips 2 (8 ounce) packages cream cheese, cut up in small pieces 1 (8 ounce) containers frozen whipped topping, thawed 1 9-inch graham cracker crust 1/3 cup toffee pieces ( or other topping of your choice) Melt the chocolate chips slowly in microwave, stirring often until smooth. Stir in cream cheese until smooth. Fold in whipped topping. Pour into crust. Cover and chill until set (about 4-5 hours). Sprinkle with topping.

Tortilla Chip & Pepper Jack Crusted Chicken

Tortilla Chip & Pepper Jack Crusted Chicken with Avocado Jalapeno Ranch 4 boneless, skinless chicken breasts 1 (12-ounce) bag tortilla chips 4 ounces Pepper Jack cheese, shredded 1 C mayonnaise 1/2 T garlic powder 1/2 T cumin 1/2 T chili powder 2 teaspoons lime juice For the SAUCE: 1 C mayo 1/2 C buttermilk 1 C sour cream 1 packet Ranch dip mix 1 T garlic powder 1 T onion powder 1-3 T diced jalapeno slices (from a jar) 1 teaspoon lime juice 2 avocados Preheat the oven to 350 degrees. Put about half of the bag of chips into the food processor and blend. You should have 2-3 C crushed chips. (Reserve the rest of the bag in case you don't have enough.) Mix the shredded cheese and the crushed chips together. Whisk together the mayo, garlic powder, chili powder, cumin, and lime juice. Dredge the chicken breasts into the mayo and then into the chip mixture, pressing down to make sure it's all coated. (Here's where you may need to grind extra chips for coating if you run out.) When all the chicken is coated, put it in the oven and bake for about 25-30 minutes or until the chicken is done all the way through and the chips are crispy. Blend the sauce ingredients together in a food processor and serve over the chicken.

ROASTED CHICKEN AND VEGGIES

ROASTED CHICKEN AND VEGGIES 2 medium chicken breasts, chopped 1 cup bell pepper, chopped (any colors you like) ½ onion, chopped 1 zucchini, chopped 1 cup broccoli florets ½ cup tomatoes, chopped or plum/grape 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon italian seasoning ¼ teaspoon paprika (optional) Preheat oven to 500 degree F. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Simple Crock Pot Chicken

Simple Crock Pot Chicken 3 large skinless chicken breasts ( bone in) 1 (14 1/2 ounce) cans chicken broth 2 (7/8 ounce) packages chicken gravy mix or 2 (7/8 ounce) packages mushroom gravy mix or 2 (7/8 ounce) packages brown gravy mix Place chicken breasts(you may remove bones if you like) in crock pot. Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. Cook on low 8 hours, or high 4-5 hours. Check for tenderness. When it fall off the bone when pulled with a fork, remove from crock pot. Remove bones. In a saucepan, pour 2 cups of broth from crock pot. Add 2 packages gravy mix and stir until it thickens, about 2 minutes. If you like you can make gravy from scratch, using the crock pot broth. Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too. You may season to taste at this point, but the gravy mix and the chicken broth are pretty salty, so taste first

Easy Lemon Cookies

Easy Lemon Cookies 1 (18.25 ounce) package lemon cake mix 2 eggs 1/3 cup vegetable oil 1 teaspoon lemon extract 1/3 cup confectioners' sugar for decoration Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Dorito Casserole

Dorito Casserole 2 (10 1/2 ounce) cans cream of mushroom soup 1 1/2 cups water 1 (10 ounce) can Rotel Tomatoes, chopped 1 (13 -16 ounce) bag plain Doritos 1 1/2 cups chopped onions 1 lb ground beef 1 cup grated cheddar cheese Preheat oven to 350 degrees. Bring to a boil the soup, water, and tomatoes. Cook onion with ground beef. Place layer of slightly crushed Doritos in the bottom of a casserole. Add a layer of ground beef, a layer of soup mixture and a layer of Doritos. Continue until all ingredients are used. Top with cheese. Bake in 350 degree oven for 25-30 minutes. Serve and enjoy. You can also add canned beans and cooked rice to this casserole! If you can't get Rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).

Ooey Gooey Butter Cake

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

Easy Broccoli Beef

Easy Broccoli Beef 3 tablespoons cornstarch, divided 1⁄2 cup water, plus 2 tablespoons water, divided 1⁄2 teaspoon garlic powder 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips 2 tablespoons vegetable oil, divided 4 cups broccoli florets 1 small onion, cut into wedges 1⁄3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger hot cooked rice In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies 1/2 cup butter, softened 1/2 cup peanut butter 1 cup packed brown sugar 1/2 cup white sugar 2 eggs 2 tablespoons light corn syrup 2 tablespoons water 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chopped semisweet chocolate Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely

Old School Chicken and Rice Casserole

Old School Chicken and Rice Casserole 4 cups chicken, cut up 1 can cream of chicken soup 1 can cream of celery soup 1 can cream of mushroom soup 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp pepper 1 cup water 1 cup milk 2 cups instant rice uncooked 3/4 cup Parmesan cheese grated Preheat oven to 400F. Lightly spray a 9x13-inch pan with cooking spray and set aside. In a large bowl combine chicken, soups, spices, pepper, water, milk and instant rice. Pour into a casserole dish and top with parmesan cheese. Bake uncovered for 40-50 minutes.

Strawberry Dessert

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

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole 1 pkg Stove Top, prepared as directed on box 4 chicken breasts, thawed and cut up into cubes 1 can Cream of Chicken Soup 1/2 cup milk 1 1/2 cups shredded mozzarella cheese Stir milk and soup together until smooth, and then add 1 cup of the cheese. Stir in chicken pieces, and pour into a 9x13 pan. Spread remaining cheese on top, then cover with prepared stuffing. Bake about 35 minutes at 375 degrees or until chicken is completely cooked.

Asparagus Foil Packet

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

Meat and Potato Casserole

Meat and Potato Casserole 1 lb. lean ground beef 1 onion, chopped 1 teaspoon garlic powder or to taste 1 teaspoon smoked paprika 1 teaspoon rosemary (optional) Salt and pepper to taste 3 cups thinly sliced potatoes (about 5 potatoes) 1 1/2 cups cream of mushroom soup 1/2 cup beef stock 1/4 cup milk or cream 1 1/2 cups shredded cheese Preheat oven to 350° degrees F and lightly grease an 11 x 8 glass baking dish. In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease. In a medium bowl, mix together the cream mushroom soup, beef stock, milk, salt and pepper. Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and then the cheese. Cover with lightly greased (on it's underside so the cheese doesn't stick to it) aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Ranch Salad

Ranch Salad 1 (16 ounce) bottle Hidden Valley Original Ranch Dressing 2 -3 cups rotini pasta 1 green pepper, chopped 1 small red onion, chopped 2 cucumbers, chopped 2 tomatoes, chopped (I use Roma) 1 tablespoon salad seasoning (seasoning isle) Cook pasta. Drain and rinse under cold water until noodles are cold. Put cold noodles into bowl. Pour Ranch dressing over and coat noodles. Chop pepper, red onion, cucumbers and tomatoes and add to bowl. Add Salad Seasoning and mix together. Refrigerate until time to serve.

Creamy Mozzarella Chicken Bake

Creamy Mozzarella Chicken Bake 4-6 Boneless skinless Chicken Breasts 6-8 Slices Mozzarella Cheese 1/2 c Mayonnaise 1/2 c Sour Cream 3/4 c Grated Parmesan Cheese 1/2 tsp salt ( to taste) 1/2 tsp pepper 1 tsp crushed garlic or ( 1 tsp garlic powder ) Heat over to 375 degrees. Place Chicken in greased 9x13 pan. Layer Mozzarella cheese on top of chicken breasts. Mix together mayo, sour cream, 1/2 c of shredded Parmesan cheese and seasonings. Spread on top of the Mozzarella cheese over Chicken breasts. Sprinkle with 1/4 of shredded Parmesan Cheese. Bake 1 hour.

Easy Crockpot Chicken Fajitas

Easy Crockpot Chicken Fajitas 1 lb of Chicken Breasts 3 Peppers (Green, Red & Yellow), sliced 1 Onion, sliced 1 Package of Taco Seasoning Flour or corn tortillas Toppings - sour cream, cheese, guacamole, etc. Slice peppers and onions then place them on the bottom of the crock pot Put Chicken on top of peppers and onions Sprinkle taco seasoning on the top Cook on low for 6-8 hrs (or high for 3-4) The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

HERE ARE A FEW HINTS FOR SMELLY FEET

Got smelly feet? HERE ARE A FEW HINTS FOR SMELLY FEET Regular Deodorant: The deodorant you use for your body odor can be helpful against foot odor too. Just make sure it is anti-bacterial as well as antiperspirant so as to reduce sweating and thus, the build-up of nasty bacteria. Cornstarch: Another remedy that apparently works wonders is cornstarch. This odorless powder can do wonders at keeping your feet squeaky clean. Dust the inside of your shoes with some cornstarch to keep away moisture and prevent odor. Hand Sanitizer: Know that hand sanitizer you keep in your handbag for those times there’s no wash basin around and you want to enjoy a quick bite? Clean your feet with it! It’s been known to help eliminate stinky odor from the feet. Keep your Feet Dry: Always make sure you wear dry socks and shoes. Your feet should also be dry when you wear them, as wet feet attract foul-smelling bacteria. If you have soles that sweat, dab some talcum powder to soak up the moistness. Wear Cotton Socks: As colorful and fancy synthetic socks may look, resist the temptation to pick several pairs of them on a shopping spree! Cotton socks allow your feet to breathe freely, thus keeping them dry and preventing sweat build-up which causes odor. Baking Soda: Baking soda is the go-to solution for a lot of minor ailments. It is a fabulous cleaning and conditioning agent. Soak your feet in 1 bucket of lukewarm water with 1 cup of baking soda for 20 minutes. Pat them dry and keep them uncovered throughout the night. Black Tea: Steep 2 tea bags in boiling water for 15 to 20 minutes. Add some cool water to bring it to a bearable temperature. Immerse your feet in this solution for 30 minutes to remove smell-causing impurities. Vinegar and Water: Mix vinegar and water in a ratio of 1:2. Soak your feet in this mixture for 15-20 minutes. Let them dry on their own. Vinegar is excellent at absorbing smells. Dust your feet with some talcum powder before you put on your footwear. Rubbing Alcohol: Rubbing alcohol, also known as Isopropyl alcohol, is brilliant at cleansing and inhibiting the growth of odor-causing organisms. Wash your feet thoroughly with water and soap. Dry them and then apply generous amounts of rubbing alcohol.

Sweet Hawaiian Crock Pot Chicken

Sweet Hawaiian Crock Pot Chicken 2 lb. chicken tenderloin chunks 1 cup pineapple juice 1/2 cup brown sugar 1/3 cup soy sauce Combine all ingredients together, cook on low in Crock Pot 6-8 hours...that's it! Done!

slow cooker strawberry applesauce

slow cooker strawberry applesauce 6 cups apples, chopped 1 cup strawberries, chopped 1 teaspoon cinnamon 3 tablespoons honey 6 tablespoons water 1 teaspoon lemon juice Toss all of the ingredients into the slow cooker (crock pot) and stir to combine. Cook on high for one and a half hours. Carefully open the lid. Using a potato masher, mash all of the ingredients together. The apples will still be a bit hard, so you’ll need to put some effort into it. When they’re nice and smashed, stir to combine and cook for another one and a half hours. At the three hour mark, use an immersion blender to blend your apples until they’re just the way you like it. I like chunky applesauce, so I usually take some of it out right away for myself.

Easiest Beef Enchiladas

Easiest Beef Enchiladas 1 lb ground beef 1 medium diced jalapeño diced 1/2 cup onion chopped 2 cups shredded cheddar cheese I like the Mexican Blend Cheese 1 - 20oz can enchilada sauce 8 8" flour tortillas 3 tablespoons Sour Cream/ Salsa Optional Brown meat, onions and jalapeño in large skillet. Add 1 cup enchilada sauce and 1 cup cheese. Mix well. Put filling along center of each tortilla. Roll up and place seam side down in a 9x13 pan. Pour remaining sauce over. Sprinkle remaining cheese over. Bake at 350F degrees for about 30 minutes till cheese is bubbly. Top with Sour Cream or Salsa

Ranch-Parmesan Chicken

Ranch-Parmesan Chicken 6 boneless chicken breast 1 cup dry bread crumbs, (even better, use panko breadcrumbs) 1/4 cup (up to 1/3) parmesan cheese 1 tsp seasoning salt 1/2 tsp (up to 1) black pepper, ground 1/2 tsp (up to 1) garlic powder 1 cup prepared ranch salad dressing, (use bottled salad dressing, you might need a bit more dressing) 1/4 cup butter, melted (no substitutes) Set oven to 400° degrees (set oven rack to lowest position). Lightly grease a 13 x 9-inch baking dish. In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder. Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off). Coat in the breadcrumb mixture. Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy). Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative). If desired you can sprinkle black pepper over the chicken pieces . Bake uncovered for about 30-35 minutes or until the chicken is cooked.

SALTED PRETZEL PEANUT BUTTER CHIP BARS

SALTED PRETZEL PEANUT BUTTER CHIP BARS 1-1/4 cups Gold Medal® all-purpose flour 2 cups crushed pretzel pieces, divided 1-1/2 teaspoons baking powder 1 teaspoon kosher salt 1stick unsalted butter 1-1/2 cups light brown sugar 2 large eggs 2 teaspoons vanilla extract 3/4cup peanut butter chips, divided 3/4 cup semisweet chocolate chips, divided Preheat oven to 350°F. Line an 8x8-inch square baking dish with aluminum foil and lightly spray with non-stick cooking spray. Set aside. In a large bowl, whisk together 1-1/2 cups pretzel pieces, flour, baking powder and salt. Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then whisk in the eggs and vanilla. Stir butter mixture into the pretzel crumb mixture. Fold in 1/2 cup each peanut butter chips and semisweet chocolate chips. Spread the batter in the prepared dish. Scatter the remaining 1/2 cup pretzel pieces, 1/4 cup peanut butter chips and 1/4 cup semisweet chocolate chips on top of the batter. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25-30 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars and cut into squares.

SUPER EASY APPLE CAKE

SUPER EASY APPLE CAKE 5-7 apples 1 (9 ounce) package yellow cake mix 2 tablespoons sugar 1 tablespoon ground cinnamon 1 stick real butter Preheat oven to 350°F Fill your 9x12 pan 1/2 full with apples which you've peeled, cored and sliced thin (peeling is optional) Sprinkle the apples with dry cake mix Combine sugar and cinnamon and sprinkle over the cake mix Melt butter and drizzle over Bake for 30 minutes or until golden brown Can be served with ice cream, if desired. You can also use other fruits for this cake...

Caramel Apple Cheesecake Bars

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

Roasted Veggie Medley with Pine Nuts

Roasted Veggie Medley with Pine Nuts 1 lb broccoli, cut into florets 1 lb cauliflower, cut into florets 3 Tablespoons grape seed oil 3 Tablespoons pine nuts 5 large garlic cloves, thinly sliced Onion Salt, to taste Seasoning Salt, to taste 1/4 cup shredded Monterey Jack cheese 1 lemon Bacon bits, optional Preheat oven to 400F. Place veggies in a single layer in large baking pan (15 x 13). Set aside. In a medium skillet, heat oil over medium heat. Add nuts and garlic then cook and stir for 1 to 2 minutes until nuts are golden brown. Using a slotted spoon, transfer nuts and garlic to a small bowl. Pour oil from skillet onto veggies. Lightly sprinkle with onion salt and seasoning salt then toss to coat. Roast for 10 to 15 minutes or until crisp-tender. Sprinkle with nuts, garlic, bacon bits and shredded cheese. Put under broiler until cheese is melted. Remove. Serve with lemon slices or squeeze a bit of lemon on top

FRUIT PIE

FRUIT PIE 1 Frozen Deep Dish Pie Crust (from 12-oz. pkg.) 2 cups whipping cream 1/4 cup powdered sugar 3 cups fresh fruit (strawberry slices, blueberries, kiwi fruit slices, peach slices or any combination) Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled. In large bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Gently fold in fruit. Spoon into cooled baked shell. Refrigerate at least 1 hour before serving. Store in refrigerator.

LOADED BAKED POTATO SHEPHERD'S PIE

LOADED BAKED POTATO SHEPHERD'S PIE 1 lb lean (at least 80%) ground beef 1/4 cup chopped onion 1/4 cup plain bread crumbs 1/2 teaspoon dried sage leaves 1/2 teaspoon salt 1 egg 1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe 1 cup shredded Cheddar cheese (4 oz) 1/4 cup chopped fresh tomato, if desired 2 slices precooked bacon, chopped, if desired 2 medium green onions, chopped (2 tablespoons), if desired Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese. Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions.

Shrimp Louis Pasta Salad

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

Easy Creamy Sour Cream Chicken Casserole

Easy Creamy Sour Cream Chicken Casserole 4 boneless skinless chicken breasts, boiled and cubed 1 cup sour cream 1 (10 3/4 ounce) can cream of chicken soup (mushroom can be substituted) 25 Ritz crackers 1/2 cup butter, melted salt and pepper Preheat oven to 350°F. Boil chicken breast until tender; drain and cube. Spread evenly over the bottom of a square casserole dish. Salt and pepper to taste. Mix sour cream and chicken soup in a separate bowl. Spread the sour cream and soup mixture over the chicken in the casserole dish. Crush the Ritz crackers and spread over top of the casserole. Spoon melted butter on top over all. Bake in a 350°F oven until top is golden brown, approximately 20-30 minutes.

Ecstasy Cake

Ecstasy Cake 1 box Dark Chocolate Fudge cake 1 can sweetened condensed milk 1 jar caramel ice cream topping 1 large tub Cool Whip 1 (8oz.) Heath milk chocolate toffee bits Prepare and cook cake as directed on the box in a 9×13 pan. Let cool. Take a drinking straw and poke holes close together all over the cake top. Slowly pour condensed milk over top of cake filling in the holes. Repeat this step using the caramel topping. Spread Cool Whip over the top and sprinkle toffee bits on top the Cool Whip. Chill several hours or overnight.

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies 1 cup butter, room temperature 8 oz cream cheese, room temperature 2 cups sugar 2 tsp vanilla 2 cups all-purpose flour 3 cups Oreo cookie crumbles, divided Preheat oven to 375 Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined Add in sugar and vanilla and mix well Add in flour one cup at a time, with the mixer on low, until it is just combined Stir in 1 cup of Oreo crumbles into the cookie mix Pour remaining Oreo crumbles into a bowl Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks) Place cookies 1-2" apart on baking sheet Bake on center rack for 14-15 minutes or until the bottom just starts to brown Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely

Roasted Garlic

Roasted Garlic 2 heads garlic 2 tablespoons extra virgin olive oil 1/2 teaspoon salt (optional) Preheat oven to 350. Tear 2 squares of aluminum foil and place them onto a rimmed baking sheet. Cute the top off the heads of garlic, about 1/4″ down from the top, making sure the cloves are exposed but the head still stays together Peel off any loose peel that comes off easily. Place each garlic head onto an aluminum square. Drizzle 1 tablespoon of olive oil over each garlic head and sprinkle salt (if using) over each. Pull foil up around garlic head making a little pouch around the garlic. Place into oven and roast for 40-45 minutes, or until garlic is soft. Let garlic cool for 15-20 minutes before you try to open foil or handle the garlic. Once garlic has cooled the roasted closes should pull out easily, or you can pinch the clove from the bottom and let it squeeze out, some will be more like paste…like the most yummy paste Notes – Store the roasted garlic in the refrigerator for up to 2 weeks

Bacon Ranch Cabbage

Bacon Ranch Cabbage 1 bag of precut cabbage mix 1/2 lb cooked bacon 1 onion chopped 1 envelope ranch seasoning mix 2 T. olive oil Cook your bacon .. drain set aside .. chop onions and caramelize in olive oil… add cabbage and onions… cook down…add ranch mix and bacon.. continue to cook down to desired tenderness.

MAGIC CHICKEN CASSEROLE

MAGIC CHICKEN CASSEROLE 4 Tbsp butter 2 chicken breasts, cooked and shredded Up to 2 cups mixed vegetables (can use frozen, fresh or a mix) ¼ onion, diced small 1/2 cup shredded cheddar cheese 2 cups reduced fat biscuit mix 1 ½ cups skim milk 1 ½ cups chicken broth 2-3 chicken bouillon cubes (if using canned broth, use all 3) 1 can fat free cream of chicken soup Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in the oven. Heat the broth and dissolve the bouillon, set aside. Remove the dish from the oven and layer chicken on top of the butter, do not stir. Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper). Top with the cheese, no stirring! Combine the biscuit mix and the milk, pour over the top and again, do not mix! Mix together the broth and the cream of chicken soup, pour THIS over the top of everything, again, DO NOT STIR…yep, it looks like a mess, but bake for 45-50 minutes and the magic happens! Remove when top is evenly browned and allow to sit for 5-10 minutes before serving

Boston Cream Poke Cake Mix

Boston Cream Poke Cake Mix 1 box yellow or butter cake mix Two 3 ounce packages of instant vanilla pudding 4 cups milk Mix the cake mix according to the directions on the package. Cook according to the directions in a 9 x 13 baking dish. While the cake is still warm, poke holes in the cake one inch apart with the back of a wooden spoon all over the cake. Whisk together two boxes of instant vanilla pudding together with 4 cups of milk. Pour the pudding on top of the cake and into the holes of the cake. I gently tapped the baking dish on the counter to help the pudding get down into the holes. If the pudding sits a few minutes and becomes thick, it will not get down into the holes. If this happens, just add 1 to 4 tablespoons of milk and stir to thin it out. Place the cake with the pudding on it in the refrigerator for a couple of hours. After the pudding sets, make the icing or ganache and pour it over the pudding. Spread the ganache evenly over the cake. Refrigerate the cake with the pudding and icing until the ganache firms up. Chocolate Ganache 1/4 cup heavy cream 3 tablespoon butter 4 ounces semi-sweet chocolate-I used Baker's 1 cup powdered sugar 1 teaspoon vanilla 1 to 3 tablespoons hot water if needed to thin icing Scald the heavy cream and butter in the microwave. Do not let it boil. This will take about 2 minutes. Add 4 ounces of semi-sweet chocolate to the scalded milk. The scalded milk will melt the chocolate. Stir until the chocolate is very smooth. Whisk in 1 cup of powdered sugar and 1 teaspoon vanilla. The icing or ganache should easy run off your spoon. If it does not, add 1 tablespoon of hot water at a time and stir until it easily runs off the spoon. Homemade icing or ganache recipe below - If you are in a really big hurry, you could use a can of chocolate frosting. Just heat it up in the microwave until it will pour smoothly.

Popcorn Cookies

Popcorn Cookies 1/2 cup butter, softened 1 cup sugar 1 egg 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1/2 teaspoon baking soda Pinch salt 2 cups popped popcorn, lightly crushed 1 cup (6 ounces) semisweet chocolate chips 1/2 cup chopped pecans In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the popcorn, chocolate chips and pecans. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 13-14 minutes or until golden brown. Remove to wire racks to cool.

Ambrosia Cake

Ambrosia Cake 1 cup pineapple juice 2 eggs 1/2 cup sugar 2 tablespoons unsalted butter pinch of salt 1 angel food cake mix 16 ounces vanilla frosting 2 teaspoons orange juice 1 tablespoon orange zest 30 ounces mandarin oranges, drained 20 ounces pineapple slices, drained and cut into quarters 8 ounces cream cheese frosting 2 cups sweetened shredded coconut - toasted PINEAPPLE CURD Bring juice from canned pineapple to boil. Whisk together eggs and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour. CAKE Bake cake according to package directions. When cooled, slice horizontal into 3 even layers. Take vanilla frosting, orange juice and orange zest; stir to combine. Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges. Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2. Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting. Cut 4 pineapple rings into quarters and layer on top of cream cheese frosting. Add the second can of mandarin oranges on this layer with the pineapple. Press toasted coconut into sides and on top of cake.

Easy Butter Pecan Pie

Easy Butter Pecan Pie 1 cup coarsely chopped pecans 1/4 cup butter or margarine 1 tub Creamy Home-Style Butter Cream Frosting 1 (8 oz) pkg cream cheese 1 cup frozen non-dairy whipped topping, thawed pecan halves 1 9-inch prepared graham cracker crumb pie crust Place pecans and butter in 10-inch skillet on medium heat. Cook, stirring constantly, until butter is lightly browned. Pour into heat-proof large bowl. Add frosting and cream cheese. Stir until thoroughly blended. Fold in whipped topping. Pour into prepared crust. Garnish with pecan halves, if desired. Refrigerate for 4 hours or until firm

Lemon Velvet Cream Cake

Lemon Velvet Cream Cake 1 box lemon cake mix Water, vegetable oil and eggs called for on cake mix box 1 package (3 oz) cream cheese, softened 1 tablespoon milk 1 tablespoon grated lemon peel 2 cups whipping cream 2/3 cup powdered sugar Lemon twist, if desired 1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). 2Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling. 3Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form. 4Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.

Shamrock Drops

Shamrock Drops 2 cups flour 1 cup butter, softened 1/4 cup milk 6 tablespoons sugar 1/4 teaspoon mint extract 1/4 teaspoon salt 1 oz confetti candy (multi-colored non-pareils) green food coloring powdered sugar Mix butter and sugar until fluffy. Blend flour and salt and add alternately to butter mixture with milk and extract. Add food coloring to milk so it gets into dough evenly. Add in confetti and mix well. Dough will be stiff. Roll into 1" balls and flatten slightly. Bake on greased cookie sheets at 350° F for 15 minutes. Do not let them brown. Cool and roll in powdered sugar.

Kool-Aid Pie

Kool-Aid Pie 1 (8oz) Cool Whip 1 packet (POWDER ONLY) Kool-Aid (any flavor) 1 (14 oz) Sweetened Condensed Milk 1 (9 inch) Graham Cracker Crust Mix Cool Whip and Kool-Aid powder together then mix with Eagle Brand Milk. Spread mixture in pie crust and refrigerate for at least one hr. before serving.

Coconut-Pecan Pudding Cake

Coconut-Pecan Pudding Cake 1 pkg. (2-layer size) white cake mix 1 pkg. (4-serving size) Vanilla Flavor Instant Pudding 1-1/3 cups water 4 eggs 1/4 cup oil 1-1/3 cups ANGEL FLAKE Coconut 1 cup Chopped Pecans PREHEAT oven to 350°F. Grease and flour three 9-inch round baking pans; set aside. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on medium speed 4 min. Stir in coconut and pecans. POUR into prepared pans. BAKE 35 min. or until wooden toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min.; remove to wire racks. Cool completely. Fill and frost as desired.

Frozen Coconut Pie

Frozen Coconut Pie 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened 1 Tbsp. sugar 1/2 cup milk 1 cup flaked coconut 1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed 1/2 tsp. almond or vanilla extract (optional) 1 Graham Pie Crust (6 oz.) BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating until well blended after each addition. STIR in coconut, whipped topping and extract. Spoon into crust. FREEZE 4 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature until pie can be cut easily. Store leftover pie in freezer.

Peach Slab Pie

Peach Slab Pie 1 box refrigerated pie crusts, softened as directed on box 3/4 cup packed brown sugar 1/4 cup cornstarch 2 tablespoons lemon juice 1/4 teaspoon salt 9 cups sliced fresh or frozen (thawed, drained) peaches 1 roll (16.5 oz) refrigerated sugar cookies Heat oven to 375°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry under, even with edges of pan. Crimp edges. Mix brown sugar, cornstarch, lemon juice and salt. Stir in peaches to coat. Spoon peach mixture into crust-lined pan. Break cookie dough into coarse crumbs; spoon crumbs evenly over filling. Bake 50 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Upside-Down Strawberry Shortcake

Upside-Down Strawberry Shortcake 1 cup miniature marshmallows 2 packages (10 ounces each) frozen sweetened sliced strawberries 1 package (3 ounces) strawberry gelatin 1/2 cup shortening 1-1/2 cups sugar 3 eggs 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup 2% milk Fresh strawberries and whipped cream Sprinkle marshmallows evenly into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

Pineapple Fluff Pie

Pineapple Fluff Pie 1 can (20 ounces) unsweetened crushed pineapple, drained 1 package (3.4 ounces) instant lemon pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 1 graham cracker crust (9 inches) In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.

S'mores Pie Recipe

S'mores Pie Recipe Graham Cracker Crust 1 1/2 cups graham cracker crumbs 7 tablespoons butter, melted 1/3 cup sugar Filling 3/4 cup heavy cream 6 ounces semi-sweet chocolate, chopped 2 teaspoons McCormick® Cinnamon, Ground 1 tablespoon plus 1 teaspoon Vanilla Extract , divided 1 jar (7 ounces) marshmallow creme 4 ounces (1/2 package) cream cheese, softened 1 tub (8 ounces) frozen whipped topping, thawed For the Crust, mix all ingredients in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside. For the Filling, bring cream just to boil in small saucepan. Pour over chocolate in medium heatproof bowl. Let stand 1 minute then stir until smooth. Stir in cinnamon and 1 teaspoon of the vanilla. Pour into prepared crust. Refrigerate 30 minutes or until chocolate is firm. (Freeze 15 minutes for faster chilling.). Beat marshmallow creme, cream cheese and remaining 1 tablespoon vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended. Spread evenly over chocolate layer in crust. Refrigerate at least 2 hours or until ready to serve. Garnish with chocolate curls or toasted marshmallows, if desired.

Pudding Grahamwiches

Pudding Grahamwiches 1 pkg. (8 oz.) brick cream cheese, softened 2 cups cold milk 1 pkg. (4-serving size) instant pudding, any flavor 1 cup thawed COOL WHIP Whipped Topping 20 whole Honey Grahams, broken crosswise into squares (40 squares) BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, beating until well blended. Add pudding mix; beat 2 minutes. Gently stir in whipped topping. SPOON about 1/4 cup of the pudding mixture onto each of 20 graham squares; top with remaining graham squares to form sandwiches. Wrap each sandwich individually in plastic wrap. FREEZE at least 4 hours or until firm.

Gooey Chocolate-Peanut Butter Cake

Gooey Chocolate-Peanut Butter Cake 1 box devil's food cake mix 1/2 cup butter or margarine, softened 2 tablespoons milk 1 egg 1 cup peanut butter chips (from 10-oz bag) 1/2 cup chopped roasted peanuts 1 package (8 oz) cream cheese, softened 1/2 cup peanut butter 1 teaspoon vanilla 3 eggs 3 3/4 cups powdered sugar Hot fudge topping, if desired Chopped peanuts, if desired 1Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts. 2In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly. 3Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.

Pineapple Upside-Down Coffee Cake

Pineapple Upside-Down Coffee Cake 1/2 cup (1 stick) butter 1 cup packed brown sugar 12 canned pineapple rings in juice* 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup (1 stick) butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 2 eggs 1/2 cup milk 1 teaspoon vanilla Vanilla Greek yogurt or sweetened whipped cream (optional) 1 tablespoon packed brown sugar (optional) 12 maraschino cherries (optional) Heat oven to 350 degrees F. Butter the bottom and sides of a 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set pan aside. For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 cup juice. Fit 12 rings into bottom of pan. In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In a large bowl, beat softened butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla. Spread batter carefully atop pineapple slices in pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. (If you invert the coffee cake too soon, the pineapple rings may stick to pan.) Place a serving tray or baking sheet over coffee cake; carefully invert. If any pineapple sticks to pan, gently replace on cake top. Serve warm topped with yogurt and maraschino cherries. Store at room temperature up to 3 days. Makes 12 servings.

Banana Pudding Freezer Cake

Banana Pudding Freezer Cake 1 (4-serving-size) package instant vanilla pudding, prepared according to package directions 3 large bananas, peeled and sliced 1 (12-ounce) container frozen whipped topping, thawed, divided 2 cups crushed vanilla wafers 6 tablespoons butter, melted Line a 9- x 5-inch loaf pan with plastic wrap, with ends extending over sides of pan. Stir banana slices and 2 cups whipped topping into prepared pudding mixture. Spoon into prepared pan. In a medium bowl, combined crushed cookies and butter; mix well. Sprinkle over pudding mixture and gently pressed down. Cover with ends of plastic wrap. Freeze 8 hours or until firm. Invert dessert onto serving platter, remove pan and plastic wrap. Cover with remaining whipped topping and serve. Notes Garnish with extra banana slices and wafer cookies.

Frozen Hawaiian Pie

Frozen Hawaiian Pie 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping, thawed 1 (20-ounce) can crushed pineapple, drained 2 tablespoons lemon juice 1/2 cup mashed ripe banana (about 1 large banana) 1 large orange, peeled and sectioned 1/2 cup sweetened flaked coconut 1/2 cup chopped walnuts, toasted 1/2 cup maraschino cherries 2 (9-inch) ready-made graham cracker crusts Garnishes: chopped pineapple, maraschino cherries, chopped walnuts, whipped topping, toasted coconut, fresh mint sprigs Stir together condensed milk and whipped topping. Fold in next 7 ingredients. Pour evenly into graham cracker crusts. Cover and freeze 12 hours or until firm. Remove from freezer, and let stand 10 minutes before serving. Garnish, if desired.

St. Patrick's Day Lime Poke Cake

St. Patrick's Day Lime Poke Cake Cake 1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 1/4 cups buttermilk, well shaken 2 teaspoons pure vanilla extract 2 cups granulated sugar 3 large eggs, lightly beaten One 3-ounce box lime gelatin Topping 2 cups heavy cream, cold 1 tablespoon granulated sugar 2 teaspoons pure vanilla extract Green sanding sugar, for sprinkling Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside. Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake. Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator. Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve

CHERRY LOAF

CHERRY LOAF 2 cups flour 1 cup white sugar 3 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1/4 cup maraschino cherry juice 3/4 cup milk 3 tablespoons oil 1/4 teaspoon almond flavoring 1 cup maraschino cherry 1/2 cup nuts Put dry ingredients in bowl, beat in eggs, milk, juice and oil and flavoring. Beat so long as smooth. Stir in cherries (cut in half) and nuts. Bake at 350 dgrs for an hour in a loaf pan.

Funnel Cake Bites

Funnel Cake Bites 2 cups of milk 1 egg 2 teaspoons of vanilla 2 cups of flour pinch of salt 1 teaspoon of baking soda 2 tablespoons of sugar 6 table spoons melted butter Mix milk, egg,vanilla, and butter together. Then add in salt, baking soda, and sugar Slowly include flour and mix until everything is a smooth combination. Pour the mixture into a gallon baggy Set aside for a few minutes. Pour about a 1/2 inch of vegetable oil into a deep frying pan. Let it heat up for about 2 minutes on high then turn down to a low medium. To test if the oil is hot enough drip a small dot of the batter into the oil. If it frys up, then its ready. Get your bag of batter and make little dots in the oil. Let it sit for about a minutes and then get a fork and a spatula to slowly flip them over. Cook until they are golden brown. Place on a paper plate with paper towels and sprinkle with powdered sugar.

Butterscotch Bacon Sugar Cookies

Butterscotch Bacon Sugar Cookies 1 roll (16.5 oz) refrigerated sugar cookies 1/2 cup all-purpose flour 1/4 cup cooked real bacon bits or pieces 18 hard butterscotch candies, crushed Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and bacon bits until well mixed. Shape dough into 24 small balls. On ungreased cookie sheets, place balls 2 inches apart. Press deep indentation into center of each ball. Sprinkle crushed butterscotch candies into indentation of each ball, adding as much as you can before it spills out of indentation. Bake 8 to 10 minutes or just until edges are lightly browned. Cool before serving

Strawberry Banana Pie

Strawberry Banana Pie 1 package (5-1/4 ounces) ice cream sugar cones, crushed 1/4 cup ground pecans 1/3 cup butter, melted 2 cups vanilla ice cream, softened 2 medium ripe bananas, mashed 2 large firm bananas, cut into 1/4-inch slices 2 cups strawberry ice cream, softened 1 pint fresh strawberries 1 carton (8 ounces) frozen whipped topping, thawed In a large bowl, combine the crushed ice cream cones, pecans and butter. Press onto the bottom and up the sides of a greased 10-in. pie plate. Refrigerate for at least 30 minutes. In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes. Arrange sliced bananas over ice cream; cover and freeze for 30 minutes. Top with strawberry ice cream; cover and freeze for about 45 minutes. Hull and halve strawberries; place around edge of pie. Mound or pipe whipped topping in center of pie. Cover and freeze for up to 1 month. Remove from the freezer about 30 minutes before serving

JELL-O Pastel Cookies

JELL-O Pastel Cookies 3-1/2 cups flour 1 tsp. Baking Powder 1-1/2 cups butter or margarine, softened 1 cup sugar 2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin, divided 1 egg 1 tsp. vanilla Heat oven to 400°F. Mix flour and baking powder. Beat butter in large bowl with mixer until creamy. Add sugar and 1 pkg. gelatin; beat until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass. Sprinkle with remaining dry gelatin mix. Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Beef Stew Pie

Beef Stew Pie 6 tablespoons all-purpose flour, divided 1-1/2 teaspoons salt 1/2 teaspoon pepper 1 pound boneless beef round steak, cut into 1-inch pieces 2 tablespoons vegetable oil 1/2 cup chopped onion 2 garlic cloves, minced 2-1/4 cups water, divided 1 tablespoon tomato paste 1/2 teaspoon Italian seasoning 1/2 teaspoon dried basil 1 bay leaf 2 cups cubed cooked potatoes 1-1/2 cups sliced cooked carrots 2 tablespoons minced fresh parsley Pastry for single-crust pie (9 inches) In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits. Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Combine the remaining flour and water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt. baking dish. On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes. Yield: 4-6 servings.

Sloppy Tots

Sloppy Tots 32 Ounces Tater Tots 1 1/2 Pounds Ground Beef 1 Onion, finely chopped 2 Cloves Garlic Cloves Minced 8 Ounces Tomato Sauce 1/2 Cup Ketchup 1/4 Cup Water 3 Tablespoons Brown Sugar 1 Tablespoon Worcestershire Sauce 1 Teaspoon Salt 2 Cups Cheddar Cheese Shredded Arrange Tater Tots® in a single layer in a 13-in. x 9-in. x 2-in. baking pan. Bake at 425 degrees for 12 minutes. Meanwhile, in a large skillet, brown beef with onion and garlic; drain. Add remaining ingredients except cheese; mix well. Pour beef mixture over hot Tater Tots®; sprinkle with cheese. Bake an additional 15 minutes or until mixture is hot and cheese is melted.

Easy Cheesy Pot Pie

Easy Cheesy Pot Pie 1 lb. ground beef 1/4 cup chopped onions 1 pkg. (10 oz.) frozen peas and carrots, thawed, drained 1 cup chopped cooked white potatoes 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes 2 Tbsp. butter or margarine 2 Tbsp. flour 1 cup water 1 can (8 oz.) refrigerated crescent dinner rolls HEAT oven to 375°F. BROWN meat in large skillet on medium heat; drain. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add frozen vegetables, potatoes and VELVEETA; mix well. Spoon into 13x9-inch baking dish. MELT butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture. SEPARATE dough into 4 rectangles; firmly press seams and perforations together to seal. Place over meat mixture; seal edges to sides of dish with fork. BAKE 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

Loaded Potato Potluck Favorite

Loaded Potato Potluck Favorite 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks 1 cup Evaporated Milk 1/2 cup sour cream 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups (8-oz. pkg.) shredded cheddar cheese, divided 6 slices bacon, cooked and crumbled, divided Sliced green onions (optional) PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish. RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted. TIP This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Nacho Pot Pie

Nacho Pot Pie 3 cups chicken broth 1/2 cup butter or margarine 2 medium carrots, cut into 1/4-inch slices 2 shallots, finely chopped (1/2 cup) 3 cloves garlic, finely chopped 2 tablespoons taco seasoning mix 3/4 teaspoon freshly ground pepper 1/2mteaspoon salt 1/2 cup all-purpose flour 1/4 cup whipping cream 2 cups shredded deli rotisserie chicken (from 2-lb chicken) 1 can (15 oz) black beans, drained, rinsed 1 bag (12 oz) frozen corn, thawed 4 cups crushed tortilla chips 1 cup shredded Mexican cheese blend (4 oz) 1Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm. 2In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened. 3Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.

Bean-and-Rice-Stuffed Peppers

Bean-and-Rice-Stuffed Peppers 4 medium green, red, and/or yellow sweet peppers 1 15 ounce can chili beans with chili gravy 1 cup cooked converted rice 4 ounces Monterey Jack cheese, shredded (1 cup) 1 15 ounce can tomato sauce Remove tops, membranes, and seeds from peppers. In a medium bowl, stir together chili beans with chili gravy, rice, and 1/2 cup of the cheese; spoon into peppers. Pour tomato sauce into the bottom of a 5- or 6-quart slow cooker. Place peppers, filled sides up, in slow cooker. Cover; cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.

Tex-Mex Chicken and Rice Casserole

Tex-Mex Chicken and Rice Casserole 1/2 cup chopped onion (1 medium) 1 tablespoon olive oil 1 6.9 ounce package chicken-flavor rice and vermicelli mix 1 14 ounce can chicken broth 2 cups water 2 cups chopped cooked chicken (10 ounces) 1 cup chopped seeded tomatoes (2 medium) 3 tablespoons canned diced green chiles, drained 1 1/2 teaspoons chili powder 1 teaspoon dried basil, crushed 1/8 teaspoon ground cumin 1/8 teaspoon ground black pepper 1/2 cup shredded cheddar cheese (2 ounces) Preheat oven to 425 degrees F. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including contents of the seasoning packet). Cook and stir for 2 minutes. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (liquid will not be fully absorbed). Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. Transfer to an ungreased 2-quart casserole. Bake, covered, about 25 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.

Inside Out Pizza Casserole

Inside Out Pizza Casserole 1 tablespoon vegetable oil 1 pound bulk pork sausage 1 package (8 ounces) sliced mushrooms 1 large onion, chopped (about 1 cup) 1 1/2 cups Pizzeria Style Pizza Sauce (I use Prego) 4 ounces sliced pepperoni, coarsely chopped 2 cups shredded mozzarella cheese (about 8 ounces) 1/2 cup grated Parmesan cheese 1/2 of a 15-ounce package refrigerated pie crust (1 crust), at room temperature Heat the oven to 400°F. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it's well browned, stirring often to separate meat. Pour off any fat. Add the mushrooms and onion and cook until they're tender. Stir the pizza sauce and pepperoni in the skillet and cook until the mixture is hot and bubbling. Remove the skillet from the heat and let cool slightly. Stir in the mozzarella and Parmesan cheeses. Spoon the mixture into a 2-quart casserole. Place the crust over the sausage mixture and crimp or flute the edges. Cut several slits in the crust. Bake for 30 minutes or until the crust is golden brown. Let the casserole stand for 10 minutes before serving. Cut the casserole into 6 slices.

Cajun Lasagna

Cajun Lasagna 1/2 bunch Italian parsley,minced 8 oz mozarella grated extra virgin olive oil 4 cloves garlic, minced 4 oz. parmigiano reggiano cheese, grated 1 1/2 tablespoons creole seasoning 1 28 oz can crushed tomatoes 1 6 oz can tomato paste 1 bell pepper diced One box lasagna noodles, dry 1 lb fresh sausage casing removed 1 lb ground turkey 1 red onion diced 1 stalk celery diced 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 tablespoon onion powder 1 tablespoon crushed red pepper 1 teaspoon sugar 2 cups chicken broth 2 cups jack cheese grated 2 cups ricotta cheese 2 cups sharp cheddar cheese grated 2 eggs beaten Preheat oven to 375 degrees. Bring a lg pot of salted water to a boil. Cook pasta for 6 minutes. Rinse pasta with water, drain,coat with oil and set aside. Mix seasonings and reserve one tablespoon for ricotta/.cheese mixture and divide remaining seasons in half. Set aside. In a lg pot heated over medium heat,add 2 tablespoons of olive oil, add onion, bell pepper and celery. Saute for about 5 minutes, add garlic and cook another minute. Add ground turkey and sausage , break into small chunks.Season with half of the seasoning blend and cook until browned about 15 minutes. Add tomato paste and mix well.Cook for 5 more minutes. Add crushed tomatoes and chicken broth. Season with remaining seasonings. Mix well. Lower heat to medium low and cook uncovered for 30 minutes, stirring occasionally. Add chopped parsley and mix well and allow sauce to cook 15 more minutes. Add 1/2 cup of parmigiano reggiano and mix well. To assemble ricotta/cheese mixture Mix eggs, ricotta,parmigiano reggiano,1 cup sharp jack and mozzarella with remaining seasoning blend and set aside. To assemble lasagna In a lg greased 13x9 inch casserole dish place about 1 cup of pasta sauce on the bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce,top with about 6 heaping tablespoons of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture./ grated cheese. For the last layer, top with noodles, pasta sauce and remaining grated cheeses. Cover casserole with foil and bake at 375 degrees for about 30 minutes. Remove foil and cook 20 min. more. Remove from oven, cool 10 min. and serve.

CHICKEN, SALSA AND RICE CASSEROLE

CHICKEN, SALSA AND RICE CASSEROLE 1 lb boneless chicken breast (cut into bite-sized pieces) 1 (6 ounce) Spanish rice mix (i use lipton or knorr) 2 tablespoons canola oil 3 tablespoons chili powder 1 tablespoon cajun seasoning 2 cups frozen sliced bell peppers 1/2 small onion, diced 2/3 cup salsa 1 cup frozen corn 1 cup colby-monterey jack cheese, shredded cheese blend cook rice according to package. preheat oven to 325. in a large skillet saute chicken in oil about 10 mins. season with chili powder and cajun seasoning. add peppers and onion, saute about 5-7 mins so long as veggeies get tender. add salsa and Let it boil. once boiling add corn, lower heat and begin to boil anouther 7 mins. move it away from heat and combine with rice. pour into casserole dish and top with cheese. bake uncovered for 20-25 mins, so long as cheese is browned and bubbly.

Ham and Cheese Croissant Casserole

Ham and Cheese Croissant Casserole 3 large croissants (5 inches) 1 package (8 oz) chopped cooked ham 1 1/4 cups shredded Swiss cheese (5 oz) 6 eggs 1 cup half-and-half 2 tablespoons honey 1 tablespoon ground mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg, if desired Spray 10-inch glass deep-dish pie plate with cooking spray. Cut croissants in half lengthwise; cut each half into 5 pieces. Place pieces in pie plate. Sprinkle with ham and cheese. In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk. Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Easy Chilaquiles

Easy Chilaquiles 1 1/2 cups green tomatillo salsa 1/2 cup sour cream 8 taco shells (from 4.6 oz box) 2 cups shredded deli rotisserie chicken (from 2-lb chicken) 2 cups shredded Monterey Jack or mozzarella cheese (8 oz) Additional green tomatillo salsa, if desired Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In medium bowl, mix 1 1/2 cups salsa and the sour cream. Break taco shells into bite-size pieces. Place half of taco shell pieces in casserole. Top with shredded chicken and half of the salsa mixture. Top with half of the cheese. Repeat with remaining taco shell pieces, salsa mixture and cheese. Bake uncovered about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving. Serve with additional salsa.

Burger and Fries Pot Pie

Burger and Fries Pot Pie 1 1/2 lb lean (at least 80%) ground beef 1 large onion, chopped (about 1 cup) 2 tablespoons all-purpose flour 1 can (14.5 oz) diced tomatoes, undrained 1 cup shredded Cheddar cheese (4 oz) 2 cups frozen crispy French-fried potatoes (from 20-oz bag) Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat. In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top. Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving.

Meat Loaf Casserole

Meat Loaf Casserole 1 pound ground beef 1 clove garlic, minced 1 can (10 3/4 ounces) Condensed Vegetable Soup 1 can (10 3/4 ounces) Condensed Golden Mushroom Soup 1 tablespoon Worcestershire sauce 2 cups water 3 tablespoons butter 3/4 cup milk 2 cups instant mashed potato flakes or buds Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the beef, vegetable soup, 1/2 can mushroom soup and Worcestershire in a 3-quart shallow baking dish. Heat the remaining soup, water and butter in a 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the milk. Slowly stir in the potatoes. Spoon the potatoes over the beef mixture. Bake at 400°F. for 20 minutes or until the potatoes are lightly browned.

Mexican Stuffed Shells

Mexican Stuffed Shells 1 pound ground beef 1 package taco seasoning 4 ounces cream cheese 16 jumbo pasta shells 1 1/2 cups salsa 1 cup taco sauce 1 cup cheddar cheese 1 cup Monterrey jack cheese For toppings 3 green onions Sour cream Preheat oven to 350°. In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together. Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa! Serves 16 shells

Chow Mein

Chow Mein 8 ounces thin lo mein noodles 1 tablespoon peanut oil 1 carrot, julienned 1/2 head napa cabbage, sliced thin 1/2 onion, sliced 1/4 cup chicken broth 1/4 cup low-sodium soy sauce 1 teaspoon sesame oil Sliced green onions, for topping Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside. Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

Speedy Shepherd's Pie

Speedy Shepherd's Pie 1 lb. ground beef or turkey 1/2 cup chopped onion 1 pkg. (10 oz.) frozen mixed vegetables, thawed 1 jar (12 oz.) beef gravy 1 tsp. dried thyme leaves 2 cups (8 oz.) e Shredded Mild Cheddar Cheese, divided 2-1/2 cups (1-1/2 lbs.) refrigerated garlic mashed potatoes or leftover mashed potatoes Brown meat with onion in a large skillet. Pour off drippings. Add vegetables, gravy and thyme. Cook and stir 4 minutes or until heated through. Remove from heat; stir in 1 cup cheese. Spoon mixture into a 10-inch deep dish pie plate or quiche dish. Combine potatoes and 3/4 cup cheese; spread over meat mixture. Bake in preheated 375°F oven 25 minutes. Sprinkle remaining cheese over potatoes. Continue baking 5 minutes or until heated through and cheese has melted.

Coconut Muffins

Coconut Muffins 1 cup shredded sweetened coconut 2 cups + 2 Tablespoons all-purpose flour 1 Tablespoon baking powder 1/4 cup sugar 1 teaspoon salt 2 large eggs 1 cup milk 1/2 cup cooking oil or melted butter 1 teaspoon vanilla extract (optional) 1/4 teaspoon grated lemon zest (optional) 1/4 teaspoon coconut extract (optional) First, pulse the shredded coconut in a food processor until it's just slightly more crumbly than flour. In a medium bowl, sift together dry ingredients (flour, baking powder, sugar and salt). Mix in lemon zest and shredded coconut. Set aside. In a small bowl, beat together eggs, milk, oil (or butter), vanilla and coconut extract. Add egg mixture at once to dry ingredients. Stir mixture only until the dry ingredients are moistened. The batter will be lumpy. Spoon into lightly greased muffin tin, filling each cup two-thirds full. Bake in a 375 degree oven for 18 to 22 minutes, or until golden brown.

Hot Chocolate Pancakes

Hot Chocolate Pancakes 2 cups Original Bisquick mix 1/4 cup sugar 2 tablespoons unsweetened baking cocoa 1 cup chocolate milk 1 teaspoon vanilla 2 eggs Toppings, If Desired Chocolate-flavor syrup, warmed Sweetened whipped cream Miniature marshmallows Chocolate candy sprinkles In large bowl, stir all ingredients except Toppings with wire whisk until well blended. Heat nonstick griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.