Lemon Chicken Foil Packets

Lemon Chicken Foil Packets four chicken breasts 1/4 cup plain Greek yogurt 1 lemon 1 teaspoon fresh thyme leaves (or about 1/4 teaspoon dried thyme) 1 clove garlic 2 teaspoons kosher salt , divided freshly ground black pepper 1 pound red potatoes , sliced about 1/4 inch thick 1 pound green beans 1 Tablespoon olive oil 1/4 cup parmesan cheese 4 Tablespoons water Before making the marinade, zest the lemon before you cut it and squeeze it for the juice. Set the zest aside. Make the marinade by combining the Greek yogurt, the juice of the lemon, thyme, garlic, 1 teaspoon salt, and a few grinds of pepper in a plastic bag. Add the chicken breasts, seal the bag, and let marinate in the refrigerator for at least 20-30 minutes, or longer if you have time. In a bowl, toss the potatoes, green beans, olive oil, parmesan cheese, 1 teaspoon salt, a few grinds of pepper, and the reserved lemon zest. Preheat your grill to medium-high or your oven to 350F. Take four squares of heavy-duty aluminum foil, or a double layer of regular aluminum foil, and spray the dull side with olive oil or coking spray. Divide the potatoes and beans evenly between the packets. Lay one chicken breast on top of the potatoes and beans in each packet. Fold up the foil into pouch, and before sealing, add 1 Tablespoon water to each packet. Place the packets on a medium-high grill for about 20 minutes, or until potatoes are soft and chicken is cooked through, or bake in a 350F oven for 25-30 minutes. Open up your packets and serve.

General Tso's Chicken Meatballs

General Tso's Chicken Meatballs For the meatballs: 1 lb ground chicken breast 1/4 cup almond meal or bread crumbs or ground oats 1 egg 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 1 clove garlic finely minced or crushed 1 teaspoon grated fresh ginger For the sauce: 1 1/2 cups chicken broth 1/4 cup rice vinegar 1/3 cup reduced sodium soy sauce or tamari 3 tablespoon honey 2 tablespoons tapioca starch or cornstarch 2 tablespoons almond or peanut butter 2 teaspoons sesame oil 1/2 teaspoon sriracha hot sauce For serving: Cooked brown rice or zucchini noodles steamed broccoli, chopped scallions, as desired For the meatballs: Preheat your oven to 400°F and lightly coat a baking sheet with oil or cooking spray Combine the ingredients in a bowl and gently combine with your hands until well mixed. Shape the mixture into 1 inch balls and place on the prepared baking sheet. Bake for 15-18 minutes, or until firm and cooked through/. For the sauce: Add all of the ingredients to a saucepan and whisk to combine. Bring to a gentle boil over medium heat and allow to simmer for several minutes until thickened. Add the meatballs to the sauce and cook until heather through. Serve over cooked rice or zucchini noodles with additional sauce, and garnish with scallions, if desired.

Tropical Chicken Salad

Tropical Chicken Salad 1/2 cup plain Greek yogurt 2 Tablespoons freshly squeezed lime juice 1 Tablespoon thinly sliced scallion 2 1/2 cups chopped and/or shredded cooked chicken (poach a couple of breasts, use a rotisserie chicken from the grocery store, or leftovers from a roast chicken) 1 cup Pineapple Tidbits drained (or Pineapple Slices cut into small pieces) 1/4 cup chopped red bell pepper 1/2 cup chopped macadamia nuts salt and pepper to taste In a large bowl, mix together the Greek yogurt, lime juice, and scallion until smooth. Add the chicken, pineapple, red pepper, and macadamia nuts and mix until thoroughly combined. Season to taste with salt and pepper. Serve on sandwiches, salads, or wraps.

MEXICAN CORN SALAD

MEXICAN CORN SALAD 2 Tbsp Vegetable Oil 4 Cups Corn Kernels 1/2 Cup Red Onion, Finely Chopped 2 Cloves Garlic, Minced 1 Jalapeno Pepper, Seeded and Finely Chopped 1 Cup Grape Tomatoes, Cut in Half 4-5 Radishes, Thinly Sliced DRESSING 1/2 Cup Mayonnaise 1/4 Cup Sour Cream 1 Lime, Zested and Juiced 1/2 Cup Fresh Cilantro, Chopped 1/4 tsp Cayenne Pepper GARNISH 1/2 Cup Cojita, Crumbled 1/4 Cup Pepitas 2 Tbsp Fresh Cilantro, Chopped In a large, heavy bottom skillet, heat the vegetable oil over high heat. Add corn and red onion and cook, until corn is slightly charred, about 5-7 minutes. Turn heat to low and add garlic, and jalapeno and cook for 1 minute longer. Remove from heat and allow to cool to room temperature. In a large mixing bowl, mix together the cooled corn, cut tomatoes, and radishes. In a small mixing bowl, whisk together all the dressing ingredients. Add dressing to corn mixture and gently fold. Sprinkle the top of salad with cojita, pepitas, and cilantro. Serve.

EASY TACO CHILI IN THE CROCKPOT

EASY TACO CHILI IN THE CROCKPOT 1 lb ground beef cooked, crumbled, and drained 2 cans of Rotel 10 oz, do not drain 1 can of black beans or kidney beans 15 oz, drained and rinsed 2 cans of corn 15 oz, do not drain 2 packets of taco seasoning 1 lb Velveeta cheese cubed 1 jar salsa use whichever level of spicy you prefer, I use medium, Dump the cooked and crumbled ground beef into the CrockPot. Add in the drained can of beans, and all of the rest of the ingredients. Cook on low for 4-6 hours. Serve with a dollop of sour cream and shredded cheese if you wish

CROCKPOT CHICKEN FAJITAS

CROCKPOT CHICKEN FAJITAS one pound boneless skinless chicken 1 package of fajita seasoning 1 green bell pepper 1 yellow bell pepper 1 red bell pepper 1 medium onion Place sliced chicken in the bottom of the crockpot. Pour the fajita seasoning on top of the chicken. Slice up the bell peppers and onions and place on top of the chicken and seasoning. Cook on low for 4-6 hours. Serve on tortillas with your favorite toppings!

SOUR CREAM NOODLE BAKE

SOUR CREAM NOODLE BAKE 1 lb ground beef or ground turkey 1 medium onion diced 2 cloves garlic minced 1 24 oz can or jar of your favorite pasta sauce 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 8 oz cream cheese softened 8 oz sour cream 1 lb rotini pasta cooked, drained 1/2 cup grated parmesan cheese 16 oz shredded mozzarella divided Brown ground beef, onion and garlic in a skillet. Drain any fat. Stir in pasta sauce and Italian seasoning simmer about 5-10 minutes. With a mixer, combine cream cheese and sour cream. Stir in garlic powder, parmesan cheese, 1/2 cup shredded mozzarella and garlic powder. Spread half of the meat sauce in a 9 x 13 pan. Top with rotini. Spread the cream cheese mixture evenly over the pasta layer. Spread remaining sauce on top of the cream cheese mixture. Top with mozzarella. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake until cheese is slightly browned and bubbly.

RITZ CRACKER CHICKEN

RITZ CRACKER CHICKEN 4 large chicken breasts 2 sleeves Ritz or Cheese-Its crackers crushed 1/2 tsp garlic powder 2 cups shredded cheddar cheese 1 tsp dried or fresh parsley 2 eggs beaten 1/2 cup milk CHEESE SAUCE 2 cups cheddar cheese 2 tsp cornstarch 1/2 cup evaporated milk Preheat oven to 400 degrees. Cut chicken breasts into 3 equal pieces. Crush crackers. Toss with cheddar cheese and garlic powder. Combine milk and beaten eggs in a separate small bowl. Dip the chicken into the egg mixture and then into the cheese & crackers. Repeat until all the chicken pieces are coated. Once coated, gently dip the chicken pieces into the egg mixture a second time and then into the crumbs again gently pressing the crumbs to adhere. Place on a baking sheet and sprinkle with parsley. Bake 25-30 minutes or until chicken reaches 165 degrees F. CHEESE SAUCE Toss cheddar cheese and cornstarch in a small bowl. Add evaporated milk and microwave 45 seconds. Stir and microwave in 30-second increments until thick and creamy (about 90 seconds total).

FROZEN BANANA SPLIT PIE

FROZEN BANANA SPLIT PIE 2 8 oz tubs of Cool Whip 2 single serve sizes of strawberry yogurt 2 single serve sizes of banana cream pie yogurt 1 ready made grahm cracker pie crust 3 bananas sliced 1 pint strawberries this is really easy to do with an egg slicer!!, sliced chocolate syrup optional chopped nuts optional In a small mixing bowl, mix together 1 cup of Cool Whip and the strawberry yogurt. In another small mixing bowl, mix together 1 cup of Cool Whip and the banana cream yogurt. line bottom of pie crust with sliced bananas. Top banana slices with strawberry yogurt mixture. Add a layer of sliced strawberries. Top strawberry slices with Banana yogurt. Place in freezer and freeze about 30 minutes, just long enough to really chill the ingredients. Top with Cool Whip and garnish with banana slices, strawberry slices, chocolate syrup, or chopped nuts.

GOOEY CINNAMON ROLLS

GOOEY CINNAMON ROLLS - NO YEAST NEEDED! 1/2 cup Karo syrup 2 cans refrigerated crescent rolls 1 cup of sugar 1/8 cup cinnamon 1 stick of butter melted Preheat the oven to 350 degrees. Open the cans of refrigerated crescent dough and unroll the pieces on a clean countertop or table. After you unroll both the cans of crescent dough, you should have 8 rectangles that contain 2 triangles each. Make 2 rows of 4 rectangles and use your fingers to seal the perforations so it's one solid piece of dough. Spoon the melted butter over the dough just until it is all moist, then set butter aside. In a medium mixing bowl, mix together sugar and cinnamon. Spoon cinnamon and sugar mixture over the butter on the dough until evenly covered. Set remaining sugar mixture aside for later use. Grease a 9 x 13 pan and pour the Karo syrup into the bottom of the pan. Take ends of crescent dough and roll lengthwise until edges are tucked around the other side of the dough. Once dough is rolled, take a knife and slice the dough into 1 inch slices. Place each slice into the pan, on top of the Karo syrup. Repeat until the entire roll has been sliced. When all slices are in the pan, pour the remaining butter evenly across the top. Top with remaining cinnamon sugar mixture. Bake for 15-20 minutes (depending on your oven) As soon as cinnamon rolls are cooked, remove from oven. Place a piece of foil or parchment paper on top of a cookie sheet. Place the cookie sheet upsidedown (parchment or foil side down) on top of the pan of cinnamon rolls. Very quickly flip the pan over so the cinnamon rolls are now on the cookie sheet. The middle row of cinnamon rolls may be a bit doughy, if this is the case, hurry and eat the rolls on the edges then put the rolls on the cookie sheet back in the oven to bake up just a bit more Once done, remove from oven, let cool for about 5 minutes, then serve!

CARAMEL BROWNIES

CARAMEL BROWNIES 1 cup butter 3 cups semi sweet chocolate chips Divided 1 1/2 cups sugar 4 large eggs 1 teaspoon vanilla 1 1/4 cups flour 1/2 teaspoon salt 1 1/2 cups pecans chopped, divided 14 ounces caramel candies unwrapped 1/4 cup heavy cream Preheat oven to 350 degrees F. Prepare a 9X13 inch baking dish by lining it with a double layer of aluminum foil and spray it with nonstick cooking spray. Combine 2 cups of the chocolate chips with the butter, in a microwave safe bowl, and microwave in 1 minute intervals at 50% power, stirring between intervals, until melted. Stir in sugar, eggs, and vanilla until incorporated. Add flour and salt just until combined. Pour half the brownie mixture into the prepared pan. Bake for 20 minutes. Take it out of the oven leaving the oven on and allow to cool for 20 minutes. In a microwave safe bowl, add the caramels and cream. Microwave for 30 seconds intervals, at 50% power, stirring between intervals, until melted (watch mixture carefully-it can easily burn-low heat is imperative!). Stir half the pecans into melted caramel. Evenly pour melted caramel mixture over partially baked brownies. Spoon the remaining brownie batter over the top of the caramel layer and spread it out with an offset spatula. Sprinkle top with remaining chocolate chips and remaining pecans. Return to oven for 22 minutes. Allow to cool completely in baking dish, set on a wire rack, then refrigerate 2 hours before cutting. To serve, lift out of the pan using the edges of the foil and cut into individual portions.

BUTTERY ALMOND COOKIES

BUTTERY ALMOND COOKIES COOKIES: 2 sticks unsalted butter room temperature 3/4 cups white granulated sugar 1 teaspoon Amaretto liqueur or almond extract 2 cups white all purpose flour 1/2 teaspoon baking powder 1/2 cup almonds ground pinch of salt AMARETTO GLAZE: 1/2 cup powdered sugar 1 teaspoon Amaretto 3 teaspoons milk or water GARNISH: 1/2 cup slivered almonds Preheat oven to 400 degrees F. In a large bowl whisk together butter, sugar and Amaretto until fully combined and creamy. In a separate bowl whisk together the dry ingredients: flour, baking powder, ground almonds and salt. Add the flour mixture, 1 cup at a time to the butter mixture, and whisk until fully combined after each addition. Using your hands, roll the dough into small balls and flatten slightly. Place on a parchment lined cookie sheet. Bake for 7 to 12 minutes. It all depends how thick your cookies are. Start checking at the 7 minute mark, and if the sides and bottom of the cookies are slightly golden they are ready. Keep in mind that the top/center of the cookie will be soft, it will harden once the cookies cool down. Remove cookies from oven and let them cool on the cookie sheet. Once cool you can move them to a cooling rack, being gentle not to crush them. Wait for the cookies to be completely cooled before adding the glaze. AMARETTO GLAZE: Combine all the ingredients into a medium bowl until the mixture has no lumps. If the mixture is too thin, add more sugar, 1 tablespoon at a time. If the mixture is too thick, add more liquid, 1 tablespoon at a time. Drizzle a spoonful of glaze on top of the cookies and immediately sprinkle slivered almonds on top.

Mexican Mess

Mexican Mess (Bean Dip) 1 (16 ounce) cans refried beans 1 cup salsa ( I like medium) 4 ounces green chilies 1 cup cheese, shredded ( I like a Mexican or taco blend) Spray a pie plate. Mix all ingredients and place in pie plate. Bake at 350 degrees for about 15 minutes or hot in the center. Add extra cheese and anything else you want on top.

PEANUT BUTTER POPCORN

PEANUT BUTTER POPCORN 2 (3.5 ounce) packages microwave popcorn, popped 1/2 cup margarine 3/4 cup brown sugar 1/4 cup peanut butter 20 large marshmallows Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

Grilled Chili Lime Corn Salad

Grilled Chili Lime Corn Salad 6 large ears of corn 2 tsp pepper 1 tbsp chili powder 4 tbsp lime juice 2 tbsp lime zest 1/2 cup reduced fat sour cream 4 oz part skim cojita cheese (or feta cheese), crumbled 1/4 cup fresh cilantro, chopped Preheat grill, inside or outside, over medium high heat Clean corn and remove all husks and silks Season corn with pepper Grill corn until starting to char and cooked through, turning to cook all sides Remove corn to a plate to cool until able to handle Using a knife carefully remove the corn kernels from the cobs Place all corn kernels into a large skillet and add in chili powder, lime juice & zest and heat through When hot remove from heat and add in sour cream, cheese and cilantro and stir gently to combine Serve immediately, at room temperature or cold…it is good anyway

Almond Joy Brownies

Almond Joy Brownies SERVINGS 16 4 ounces almond joy candy bars (4 whole regular sized candy bars or 8 miniature candy bars) 1⁄2 cup butter (I prefer butter, but original recipe called for shortening) or 1⁄2 cup shortening (I prefer butter, but original recipe called for shortening) 1 cup sugar 1 teaspoon vanilla 2 eggs 1 cup all-purpose flour 1⁄2 teaspoon salt 1⁄2 cup chopped almonds Heat oven to 350°F. Grease 9-inch square pan. In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted. Add sugar and vanilla; blend well. Add eggs 1 at a time, beating well after each addition. Stir in flour, salt and chopped almonds; mix well. Spread in greased pan. Bake for 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely; cut into bars.

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler 3/4 cup uncooked old fashioned oats 2/3 cup brown sugar 3/4 cup granulated sugar 1/2 cup biscuit baking mix (like bisquick) 3/4 tsp ground cinnamon 5 fresh peaches, peeled and sliced Grease inside of 3=4 quart crock pot. (Grease well so it doesn't stick and burn) In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker. Cover and cook on low for 4 hours. Serve warm and top with vanilla ice cream

Frozen Peanut Butter Pie Pops

Frozen Peanut Butter Pie Pops 1/2 cup graham cracker crumbs 1/4 cup salted pretzels, crushed 1/4 cup granulated sugar 1 tablespoon cocoa powder 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled 12 ounces cream cheese, room temperature 8 ounces creamy peanut butter 4 ounces powdered sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla bean paste 1/4 cup salted dry roasted peanuts, finely chopped 1 1/2 cups heavy cream 1/2 cup small chocolate-covered rice balls or toffee pieces 6 ounces dark chocolate Special equipment: pop mold with sticks To make the crust, place graham crackers, pretzels, granulated sugar, and cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside. Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute. Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes. The mixture will become light and fluffy. Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside. Clean the mixing bowl and add the heavy cream. With a whip attachment, whip the cream until slightly firm peaks. Be careful not to over whip. Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream. Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold. Sprinkle the chocolate balls over the mix. Pipe more mix, making sure to tap again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate balls and crust. Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight. Melt the chocolate and keep warm. To unmold the pops, dip the mold into hot water. Gently twist the sticks as you lift the pops out of the mold. Dip the pops one at a time into the warm chocolate allowing the excess chocolate to run back into the bowl. Place the pops on a pan and return to the freezer. The pops can stay for up to 2 weeks wrapped in an airtight container.

Alfredo Casserole

Alfredo Casserole 2 cups of dry pasta 1 15-16 oz jar of Alfredo sauce (or your favorite homemade) 1-2 cups of cooked chicken, shredded or chunked 1/2 cup of chicken broth 5 oz of shredded Parmesan cheese 2 cups of shredded mozzarella cheese (8 oz bag) 1-1/2 tsp of minced garlic Add salt and pepper to taste Preheat oven to 350* Prepare the pasta according to the directions on the package In a bowl combine the pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well Grease 9×13 baking dish Pour the chicken mixture into baking dish Sprinkle the mozzarella cheese on top Bake uncovered for 30-35 minutes

Macaroni Salad

Macaroni Salad 2 cups elbow macaroni, uncooked 1 cup mayonnaise 1/2 cup finely chopped celery 1/3 cup finely chopped carrot 1 hard-boiled egg, chopped 1/4 cup finely minced onion, i use dehydrated onion 2 tablespoons sweet relish 3/4 teaspoon dry ground mustard 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 dash paprika 3 quarts water 1 1/2 teaspoons salt In a large pot bring 3 quarts water to a rolling boil. Add 1 1/2 teaspoons salt. Gradually add dry elbow macaroni. Return to a boil. Boil uncovered 6-8 minutes. Drain well and rinse with cold water and drain again. In a medium bowl combine all ingredients. Place cooked macaroni in a large bowl and toss well with other ingredients. Cover and refrigerate.

Slow Cooker Shrimp Boil

Slow Cooker Shrimp Boil 2 lb petite red bliss potatoes 1 3-oz package Zatarain's® Crawfish, Shrimp and Crab Boil in a Bag 1 medium onion cut into 8 quarters 1 small bulb garlic top cut off 3 tsp salt 1/2 tsp cayenne pepper more or less to taste 1/2 tsp lemon pepper 8 cups water 3 medium ears corn shucked cut into 2-inch pieces 1 lb smoked andouille sausage 1/2 inch slices 1/4 cup lemon juice 1 1/2 lb large raw shell on shrimp deveined 2 Tbsp chopped flat leaf parsley Serve with: lemon wedges melted butter, crusty bread and Zatarain's® Cajun Hot Sauce Place the potatoes, Zatarain's® Crawfish, Shrimp and Crab Boil in a Bag, onion, garlic, salt, cayenne and lemon pepper into a 6 quart oval slow cooker.Cover with water. Place lid firmly on top. Cook on low for 4-6 hours or until the potatoes are fork tender.(Time varies depending on size of potatoes) Remove whole garlic bulb. Squeeze a few garlic cloves into the cooking liquid. Increase the slow cooker to high. Add to the slow cooker in this order corn, sausage, lemon juice and shrimp. Replace lid and cook on high for an additional 35-40 minutes or until the shrimp is opaque and shells turn pink. Uncover and stir removing seasoning bag. Sprinkle with chopped parsley then serve immediately with lemon wedges, melted butter, crusty bread and Zatarain's® Cajun Hot Sauce, if desired. Recipe Notes Use raw shrimp only. Precooked shrimp will become tough. If using medium-size shrimp, add during the final 15 minutes of cooking. If using baby red potatoes, use a lesser amount and cook longer.

Kickin' Shrimp Salad

Kickin' Shrimp Salad 1 1/2 lb large raw shell on shrimp deveined 2 Quarts water 2 tsp seafood seasoning (i.e. Seafood Magic or Old Bay) 2 tsp salt Dressing: 1/2 cup real mayonnaise 3 Tbsp Creole or Dijon mustard 2 tsp fresh lemon juice 2 tsp fresh dill chopped 1 tsp white wine or rice wine vinegar 1 tsp seafood seasoning 1/2 tsp garlic salt 1/4 tsp freshly ground black pepper 1 rib celery finely diced 1/4 cup finely diced red bell pepper 1/4 cup minced red onion or shallots Few dashes hot sauce Add the water, seafood seasoning and salt to a deep pot. Bring to a boil. Add the shrimp. Cook for 3-5 minutes or until the shrimp are opaque and the shells turn pink. Remove from the heat and drain in a colander. Peel and cool. In a medium-size mixing bowl whisk together the mayonnaise, mustard, lemon juice, dill, vinegar, seafood seasoning, garlic salt, pepper and hot sauce until fully combined. Add the shrimp, celery, red pepper, onion and hot sauce. Mix until evenly coated. Chill for at least 3 hours. Serve on crackers, buns, lettuce or celery for snacking..

Banana Pudding Cupcakes

Banana Pudding Cupcakes Cupcakes: 1 box vanilla cake mix plus ingredients to prepare (Use whole milk or buttermilk in place of water) OR from scratch using 1 recipe Old Fashioned Butter Cake For the filling: 1 [8 oz] container spreadable light cream cheese softened 1 [14 oz] can sweetened condensed milk 1 cup whole milk 1 [3.4 oz] package instant vanilla pudding mix 1 [16 oz] container frozen whipped topping thawed & divided 3 bananas 1 tsp pure vanilla extract 1 cup crushed vanilla wafer crumbs for garnishing To prepare the cupcakes: Preheat the oven to 350°F and line two 12 cup muffin tins with liners. Prepare the cake mix per the instructions on the box using milk or buttermilk in place of the water. Use the same quantity of eggs recommended by the package directions. Bake the cupcakes per the directions then set aside to cool. (From scratch Old Fashioned Butter Cake) To prepare the filling: In a mixing bowl, whip together the softened cream cheese and the sweetened condensed milk for around 2 minutes until light and fluffy. Add the milk, vanilla and instant vanilla pudding mix. Whip the ingredients together on medium-high speed for 3-4 minutes until the mixture thickens. Fold in 1 cup of whipped topping by hand. Slice and quarter the bananas just before adding to the custard, so, they won't brown. Fold the chunks of chopped banana into the custard. To assemble: Using a sharp knife, cut the middle out of each cupcake leaving a 1/2 inch border around the edge. Sprinkle half of the crushed vanilla wafer crumbs into the bottom of the cupcake shells reserving the other half for garnishing the tops. Divide the filling between the cupcakes. To finish the cupcakes, pipe a dollop of whipped topping on top and sprinkle the tops with the remaining crushed vanilla wafer crumbs. Chill thoroughly before serving. Recipe Notes Depending on how the batter is divided you may yield 18--24 cupcakes. Due to the fact that bananas begin to brown quickly, I recommend making these cupcakes and serving them on the same day.

EASY CROCKPOT CHICKEN TACOS

EASY CROCKPOT CHICKEN TACOS 3-4 boneless skinless chicken breasts 1 packet of taco seasoning 1 jar of salsa Place chicken breasts in the bottom of the crockpot Pour the jar of salsa on top Empty the packet of taco seasoning into the crockpot Shut the lid and forget about it until dinner, about 6 hours on low Before serving, shred the chicken and return it to the salsa in the crockpot Then just fill up your tortilla or taco shell and top as you would any other taco

CHILI CHEESE DOG CASSEROLE

CHILI CHEESE DOG CASSEROLE 1 package of 8 hot dogs 2 cans of chili 1 package of 8 hot dog buns 1/2 cup shredded cheddar Spray a 9x13 baking pan with non stick cooking spray Cut each hot dog bun into 4-6 pieces and place into the baking pan Cut each hot dog into 6 pieces and place on top of the hot dog buns Top the hot dogs and buns with the cans of chili Top with shredded cheese Bake at 350 for 15 minutes or until cheese has melted

PORK CHOPS WITH MUSHROOM GRAVY

PORK CHOPS WITH MUSHROOM GRAVY 4 pork chops it is a matter of preference whether you choose bone-in or boneless 2 eggs beaten 1/2 cup flour 1 tsp salt 1 tsp garlic powder 1/4 tsp cayenne pepper olive oil 1 medium sized onion 2 cans Cream of Mushroom soup 10 oz 2 cans of mushroom pieces 6 oz, drained 6 oz evaporated milk Dip pork chops in beaten eggs. Combine flour, salt, cayenne pepper and garlic powder on a plate. Dip pork chops in egg and then flour mixture. Heat 1 tablespoon olive oil in a skillet over medium heat. Brown pork chops on each side, about 2-3 minutes. Place pork chops in a 9 x 13 baking dish. Slice onions and layer on top of pork chops. Layer mushroom pieces on top of the pork chops and onions. In a medium sized mixing bowl, mix together cream of mushroom soup and evaporated milk. Once combined, pour cream of mushroom mixture over the top of pork chops. Bake at 350 degrees for 40-50 minutes.

GARLIC SHRIMP PASTA

GARLIC SHRIMP PASTA 8 oz pasta (linguine or spaghetti) 1 tablespoon olive oil 1 tablespoon butter 1/2 teaspoon lemon pepper (or to taste) 1 pound raw shrimp, peeled and deveined 3 cloves garlic, minced 1/4 cup white wine 1 cup cherry tomatoes, halved 1 tablespoon butter 2 tablespoons chopped fresh parsley 1/4 cup fresh parmesan cheese, shredded Boil pasta al dente according to package directions. Reserve 3/4 cup of pasta water for later. Heat olive oil and 1 tablespoon butter over medium high heat. Season shrimp with lemon pepper and lemon zest if using. Add to pan and cook 3 minutes. Add garlic and continue cooking until shrimp is pink and cooked through (about 2 more minutes). Remove from pan. Add white wine to deglaze pan. Add tomatoes to hot pan and stir just until heated. Add pasta, shrimp and remaining butter to pan. Toss to combine adding pasta water if needed to keep noodles moist (you likely will only need about 1/4 cup). Divide pasta over 4 bowls and top with parmesan cheese and parsley.

BAKED LEMON CHICKEN THIGHS

BAKED LEMON CHICKEN THIGHS 6 chicken thighs 4 Tbsp butter 1 1/2 Tbsp fresh lemon juice 1/2 tsp Italian seasoning 1/2 tsp paprika 1 tsp garlic powder 1/4 tsp pepper 1/2 tsp salt Lemon slices optional Green Onion optional Preheat oven to 400°F. Combine butter, lemon juice, and Italian seasoning. In a small ramekin, combine paprika, garlic powder, salt and pepper. Pat chicken thighs dry. Lightly season bottom side of thighs with seasoning. Add to baking dish. Coat thighs with the butter/lemon mixture (spread with a butter knife). Add seasoning generously over chicken thighs. Bake 35-45 minutes or until tops of thighs are golden crispy. Garnish with lemon slices and green onion, optional

CREAMY CHICKEN AND MUSHROOM CASSEROLE

CREAMY CHICKEN AND MUSHROOM CASSEROLE 2 lbs chicken breast strips 6 tablespoons olive oil 24 ounces fresh mushrooms, sliced 1/2 yellow onion, diced 2 tablespoons minced garlic Salt and pepper to taste CREAM OF MUSHROOM SAUCE 1 can cream of mushroom 15 ounces 4 ounces cream cheese 4 tablespoons butter 1 cup milk 2 tablespoons flour 12 ounces egg noodles Preheat oven to 350 degrees. Season chicken strips with salt and pepper. Heat large skillet over medium-high heat, add 2 tablespoons of olive oil and add 5-6 chicken strips, as much as the pan will allow without overcrowding. Cook chicken, turning after 2-3 minutes, until a nice golden brown on each side. Place all cooked chicken strips in a 9×13 glass baking pan. Repeat with remaining chicken strips and 2 tablespoons of olive oil. Using the same skillet add 2 tablespoons olive oil. Add onions, garlic and mushrooms and cook until onions are transparent. Add cooked onions and mushrooms on top of chicken strips. MUSHROOM SAUCE Using the same skillet, melt 4 tablespoons of butter over medium-high heat. Stir in flour until combined. Add in milk, continuously stir until it starts to boil. Add in cream cheese and cream of mushroom, stir until creamy and smooth and no visible chunks. Remove from heat and pour over mushrooms and chicken. Cover with foil and bake for 20-25 minutes. Broil on high for 2-3 minutes to give a nice golden top. Serve over rice or egg noodles (cooked per package directions).

BLUEBERRY CHEESECAKE COOKIES

BLUEBERRY CHEESECAKE COOKIES 2 boxes Jiffy Blueberry Muffin mix 4 oz . cream cheese 1/4 cup butter flavored shortening 1/2 cup light brown sugar firmly packed 2 eggs 2/3 cup white cake mix 1 cup white chocolate chips Cream together shortening, cream cheese, and brown sugar. Add eggs one at a time until blended well. Combine muffin mix and cake mix with the wet mixture and mix well. Stir in white chocolate chips. Chill for about 30 minutes. Drop by tablespoonfuls onto greased cookie sheet Bake for 15 minutes at325 degrees (give or take a few minutes depending on your oven. I found it to be best to leave on the cookie sheet for just a couple minutes before transferring to a wire rack. These don't really fluff up, but they are SOOO tasty and soft, even the next day!!

COOKIE DOUGH RECIPE

COOKIE DOUGH RECIPE 1/4 tsp vanilla 4 tbsp butter softened 1/4 cup milk 1/8 cup mini chocolate chips 3/4 cup brown sugar 1 cup flour pinch of salt Mix all ingredients together and eat

NO BAKE STRAWBERRY CHEESECAKE BARS

NO BAKE STRAWBERRY CHEESECAKE BARS 2 blocks of cream cheese 8 oz, room temp 1 package of frozen whipped topping 16 0z, thawed 20 vanilla sandwich cookies 1 stick of butter melted 2 tbsp vanilla extract 1 cup powdered sugar 1 jar of Fruit & Honey spread I used strawberry but you could really choose any one of them and it would be delicious! Place the cookies in a food processor and blend until finely crushed. Once cookies are crushed, pour melted butter on top of them and blend in the food processor until combined. In a greased 8 x 8 baking dish, press cookie mixture down to create the crust. In a large mixing bowl, place the cream cheese and half the whipped topping and mix on medium until blended. Once cream cheese and whipped topping are combined, add in remaining whipped topping, vanilla, and powdered sugar. Blend well. Once those ingredients are combined, pour onto the cookie crust and spread out evenly. Top with Smucker's® Fruit & Honey topping. Chill for 1 hour before serving. Cut into squares and serve.

STRAWBERRY CREAM CHEESE BREAD

STRAWBERRY CREAM CHEESE BREAD 1/2 cup buttermilk 1 1/2 cups fresh strawberries chopped 1/2 cup butter softened 1 cup sugar 4 ounces cream cheese softened 2 eggs 1 teaspoon vanilla extract 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt In a medium sized mixing bowl, cream together butter, sugar, and cream cheese. Beat until fluffy. Slowly add in eggs one at a time, beating well. Mix in vanilla. In a separate medium sized mixing bowl, blend together flour, baking soda, salt, and baking powder. Slowly mix together flour mixture and cream cheese mixture, just until combined. Add in buttermilk and stir just until combined. Carefully fold in strawberries. Pour into greased and floured loaf pan. Bake at 350 degrees for 55 minutes, or until toothpick comes out clean. Cool before removing from pan and slicing.

BACON, EGG, & CHEESE CRESCENT BAKE

BACON, EGG, & CHEESE CRESCENT BAKE 1 lb bacon, cooked 2 cans of either crescent rolls or sheets (I prefer the crescent sheets, plus they’re a little bit cheaper) 8 oz Velveeta sliced (or you can use another type of cheese, a second choice for me would be cheddar) 8 eggs, scrambled spray a baking sheet with non stick cooking spray spread one layer of the crescent dough across the sheet (if you’re using crescent dough instead of crescent sheets, use your fingers to press the seams together) bake that layer of crescents at 375 degrees for just about 5 minutes, you don’t want it fully cooked, but you also don’t want it to be raw dough or it will be harder to get fully cooked once you have removed it from the oven, top the crescent sheet with the scrambled eggs, cover evenly top the scrambled eggs with slices of velveeta (or whatever cheese you prefer) top the cheese with the cooked bacon once you have those layers, add the second sheet of crescent dough and press the edges/seams together so it is fully sealed bake for 12-16 minutes or until top layer is golden brown remove from oven, cut into slices and enjoy!

LAZY DAY SALSA

LAZY DAY SALSA 1/4 medium white onion, peeled 2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved 2 cloves garlic, peeled 1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic 1/2 fresh lime, juiced 1/2 teaspoon kosher salt 2 tablespoons fresh cilantro Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine. Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day. NOTES Salsa keeps fresh in the refrigerator for 3 to 4 days. MILD SALSA: remove the veins and seeds from the jalapeno UTTERLY MILD SALSA: use 2 tablespoons green chiles MEDIUM SALSA: Prepare as written HOT SALSA: Use 2 jalapenos, veins and seeds included

STOVE TOP MEATLOAF

STOVE TOP MEATLOAF 1 package of Stove Top stuffing any flavor 1 cup hot water 2 packages brown gravy mix divided use 1.5 lbs ground beef 1 cup cold water 2 large eggs beaten In a medium sized bowl add stuffing mix and 1 cup of hot water and let sit 5 minutes. In a separate bowl, combine 1 package of brown gravy mix, ground beef and egg. After the stuffing has sat for 5 minutes and cooled, incorporate the stuffing mix into the ground beef mixture. Grease a bundt pan with non stick spray and then press the ground beef mixture into the pan. Bake at 350 degrees for 45-55 minutes or until no longer pink inside Once baked, rest for 5 minutes while preparing the second package of gravy and then invert onto a plate. Serve with mashed potatoes and brown gravy in the center of the meatloaf.

BACON CHEESEBURGER MEATLOAF

BACON CHEESEBURGER MEATLOAF 2 lbs lean ground beef 1 cup crushed potato chips crumbs I used bbq 1/2 cup bread crumbs 1 large egg 1/8 cup mustard 1/4 cup ketchup 4 tbs finely chopped dill pickles (or relish) 1/4 cup diced onion 2 tbsp dill pickle juice THE SECRET INGREDIENT! 4-6 slices of bacon uncooked 8 oz velveeta sliced TOPPING 4 tbs ketchup 1 tbs brown sugar In a large mixing bowl, combine all ingredients except bacon and cheese. Line a rimmed baking pan with foil and spray with nonstick spray. Form half of the meat mixture into a 9"x5" rectangle. Cut Velveeta into slices and place on top of meat mixture. Top with remaining meat mixture ensuring cheese is fully sealed. (A little bit may still leak out during baking). Lay slices of bacon on top of the meat mixture (it will cook while the meatloaf does) Bake uncovered at 350 degrees for 55-65 minutes, or until cooked through. 15 minutes before removing from the oven, brush top with ketchup mixture. Let rest 10 minutes before cutting and serving.

EASY DORITO PIE

EASY DORITO PIE 1 lb lean ground beef 1 package taco seasoning 1/2 cup water 1 can crescent roll dough 1 cup sour cream 1 cup shredded pepper jack cheese 3 cups crushed Doritos divided 1/4 cup salsa 1/4 cup melted butter Preheat oven to 400 degrees. Brown ground beef over medium heat until no pink remains. Drain any fat. Stir in taco seasoning and water and simmer until thickened (about 5 minutes). Spray a 9" pie dish with nonstick cooking spray. Separate the crescent dough into triangles and line the pie pan placing the points towards the center of the dish. Press the seams to seal. Sprinkle 1 1/2 cups of crushed Doritos onto the crescent crust. Top with ground beef. Combine sour cream & salsa. Spread over the ground beef layer. Top with cheese and remaining Doritos. Drizzle with melted butter. Bake 20 minutes or until the crescent crust is golden brown.

LIME GRILLED CHICKEN THIGHS

LIME GRILLED CHICKEN THIGHS 1 pound chicken thighs MARINADE- 3 tablespoons oil 1 teaspoon paprika ½ teaspoon oil ¼ teaspoon pepper 2 tablespoons lime juice 2 garlic cloves minced Cut chicken thighs in half. Trim off any excess fat. Combine the ingredients for the marinade. Pour marinade over chicken and generously coat. Set aside to marinade at least 1 hour. Add chicken to skewers. Grill 3-4 minutes per side, depending on the size of the chicken.

Whipped Caramel Apple Dip

Whipped Caramel Apple Dip 1 1/2 cups heavy whipping cream 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1 Tablespoon granulated sugar 1/3 cup caramel sauce , homemade or store bought 4 ounces cream cheese , softened, cut into pieces sliced apples , for serving In a stand mixer or large mixing bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Mix in cinnamon, vanilla, sugar and caramel sauce until combined. With mixer on medium speed add the softened cream cheese and mix well until smooth. Serve with apple slices. Refrigerate leftovers.

BUTTERFINGER RICE KRISPIE TREATS

BUTTERFINGER RICE KRISPIE TREATS 1 tablespoon butter or margarine 1/4 cup creamy peanut butter 3 1/2 cups mini marshmallows 4 cups Rice Krispies 8 full sized Butterfinger candy bars chopped into chunks 1 can chocolate frosting Spray an 8x8-inch pan with nonstick spray. In a large saucepan, melt the butter and peanut butter together over medium heat. Add the marshmallows and stir until melted. Remove from heat and stir in the Rice Krispies with a greased spoon. Stir in the Butterfingers (setting about 1/3 cup aside for the topping). Scrape the mixture into the prepared pan and press it evenly into the greased pan. Let it cool. Once cooled, frost with chocolate frosting and top with remaining Butterfingers. Enjoy! Cut into nine equal pieces.

NO BAKE COCONUT PECAN COOKIES

NO BAKE COCONUT PECAN COOKIES 2 1/2 cups Sugar 1/2 cup Evaporated Milk 1/2 cup Corn Syrup 1 stick Butter 1 tsp Vanilla 2 1/2 cup Chopped Pecans 2 cup Shredded Coconut Combine evaporated milk, corn syrup, sugar and butter and bring to a boil in a medium high heat. Cook to soft ball stage (about 240). Remove pan from heat and stir in vanilla, coconut and pecans. Continue stirring for about 5 minutes until mixture starts to cool and thicken. Transfer about 1 tbsp size drops of mixture onto wax or parchment paper and allow to cool.

BUTTERSCOTCH CRUNCHIES

BUTTERSCOTCH CRUNCHIES 11 ounces butterscotch chips 1/2 cup peanut butter 4 cups frosted flakes Add butterscotch chips to a large non-stick pot and melt over medium heat, stirring frequently. Once chips are melted, stir in peanut butter until fully combined. Stir in cornflakes and remove from heat. Use an ice cream scoop to quickly scoop mounds of the mixture onto wax paper. Allow to set until hard, usually about 1 hour.

NO BAKE KEY LIME PIE

NO BAKE KEY LIME PIE FOR THE CRUST: 1 1/2 cups graham cracker crumbs 1/3 cup granulated sugar 6 tablespoons butter melted FOR THE FILLING: 1 cup heavy whipping cream 1 14 ounce can sweetened condensed milk 8 ounces cream cheese (full fat), room temperature 1/2 cup key lime juice or lime juice FOR THE GARNISH: 1 lime sliced 1 teaspoon lime zest Whipped cream FOR THE CRUST: Mix graham cracker crumbs and sugar together in a 9 inch pie plate. Mix in the butter until everything is moist and then press into the bottom and up the sides of pan. Chill in the fridge for 30 minutes. FOR THE FILLING: Meanwhile, beat the heavy whipping cream in a stand mixer fitted with a whisk attachment until stiff peaks. Remove whipped cream from the bowl into another bowl. In the stand mixer (no need to clean out), beat the cream cheese for 2 minutes until creamy. Stream in the sweetened condensed milk and cream until smooth. Add the juice and mix until combined. Scrape the bowl as needed. Add the whipped cream back to the bowl and use a rubber scraper to fold it in. Pour the filling into the chilled crust and smooth out the top. Cover with plastic wrap and chill in the fridge for 4 hours or overnight. FOR THE GARNISH: When ready to serve, garnish with whipped cream, lime zest, and lime slices. Slice and serve.

FRENCH TOAST BAKE

FRENCH TOAST BAKE FRENCH TOAST: 1 French baguette or sourdough loaf, cut into cubes 8 eggs 2 cups milk 1/2 cup heavy cream 1/2 cup white granulated sugar 1/2 cup brown sugar 1 tablespoon vanilla extract 1 cup blueberries, optional CRUMB TOPPING: 1 cup flour 1 cup brown sugar 1 tablespoon cinnamon ¼ teaspoon salt 1 cup unsalted cold butter, cut into pieces Place cubed loaf into a greased 9×13 pan and distribute evenly. In a large bowl, mix together eggs, milk, heavy cream, white sugar, brown sugar and vanilla extract. Whisk well to fully combine and pour evenly over bread. Sprinkle the blueberries over the bread evenly. Cover the pan with plastic wrap and refrigerate overnight or for at least 4 hours before baking. In a medium bowl, mix together flour, brown sugar, cinnamon and salt. Add the cold cut butter and mix until crumbly. If you are making the mixture ahead of time, add it to a Ziploc bag and refrigerate. When ready to bake, preheat oven to 350 degrees F. Sprinkle the crumb topping over the bread evenly. Bake at 45 minutes to 1 hour depending on how soft you want the casserole to be. Serve with fresh berries, maple syrup and whipped cream.

NUTELLA FRUIT DIP

NUTELLA FRUIT DIP 8 oz cream cheese room temperature 1/2 cup powdered sugar 1/2 cup Cool Whip 1/2 cup Nutella In a medium sized mixing bowl, beat cream cheese with mixer until creamy. Add remaining ingredients and mix well. Serve with your choice of fruit, graham crackers, or Nilla Wafers

MARSHMALLOW CARAMEL POPCORN

MARSHMALLOW CARAMEL POPCORN 1 bag of popped Popcorn 1/2 C Brown Sugar 1/2 C Butter 15 large Marshmallows In a large bowl, microwave the brown sugar and butter until the butter is melted. Stir. Add the marshmallows to the brown sugar and butter mixture and microwave until they are melted. Mix well and add popcorn, toss gently. Serve warm.

3-CHEESE JALAPENO POPPER POTATO SKINS

3-CHEESE JALAPENO POPPER POTATO SKINS 6 medium potatoes scrubbed 12 slices of bacon cooked and crumbled 8 oz sour cream 8 oz packages of cream cheese 2, room temperature 1 cup of shredded monterey jack cheese 1 cup of shredded pepper jack cheese 4 oz can of diced jalapenos 1 Preheat the oven to 425 degrees. Make sure the potatoes have been sufficiently scrubbed, poke holes into the potatoes with a fork and put on a cookie sheet to bake for 45-60 minutes (until skin is crispy) Once potatoes have cooked, set aside to cool. Put the cream cheese in a large mixing bowl and mix until creamy. Add sour cream and jalapenos, blend well. Slowly add in shredded cheeses and mix well. Once you've made the cheese mixture, set aside and cut potatoes in half. Using a spoon, spoon out half of the potato, leaving a "boat". Fill each potato with cheese mixture and top with crumbled bacon. Bake at 425 degrees for 15 minutes or until cheese mixture is bubbly.

GRILLED CHEESE SQUARES WITH BACON

GRILLED CHEESE SQUARES WITH BACON 8 oz of Velveeta cheese half a package, sliced 1 lb of bacon cooked 2 cans crescent rolls if you can find the sheets of crescent dough it's even easier! grease a baking sheet or spray with non stick cooking spray unroll one can of crescent rolls and lay flat onto the cooking sheet using your fingers, lightly press seams together to form one flat sheet of dough add your cheese slices to the top of the crescent dough top the cheese slices with bacon unroll second can of crescent dough and place on top of the cheese and bacon, stretching sides to fit using your fingers, press edges of dough together to make sure no cheese escapes bake at 375 for 10-14 minutes, or until top is browned Cut with pizza cutter into squares and serve enjoy! (you might want to let this sit a few minutes before serving because the cheese gets really hot!)

CREAM CHEESE ROTEL DIP

CREAM CHEESE ROTEL DIP - IN THE CROCKPOT OR ON THE STOVETOP! 2 packages of cream cheese 8 oz, cubed 1 lb sausage cooked and crumbled I use mild breakfast sausage but it would be great with spicy italian sausage! 1 can of Rotel 10 oz, I used hot and it had quite a kick! If you don't love a lot of spice, go for original or mild If making in Crockpot: combine all ingredients and cook on low 1-2 hours, or until cream cheese is melted and ingredients are combined. If making on the stovetop: add all ingredients over med-high heat and stir until melted and combined. Serve with corn chips or tortilla chips.

BACON CREAM CHEESE BOMBS

BACON CREAM CHEESE BOMBS 1 can refrigerated biscuits 8 oz cream cheese softened 8 oz bacon cooked and crumbled 1/4 cup green onion chopped 1/4 cup parmesan cheese grated 1/4 cup cheddar cheese grated 1 tsp garlic powder In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic salt, and parmesan cheese, mix well. Open can of biscuit dough and separate out each biscuit. Roll each biscuit out flat. Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough. Take edges of the biscuit dough and fold over until cheese is covered. Pinch edges to seal. Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven. Bake at 350 degrees F for 11-13 minutes or until golden brown.

JALAPENO & BACON CHEESE BALL

JALAPENO & BACON CHEESE BALL 2 blocks of cream cheese 8 oz, room temp 1 can of diced jalapenos 4 oz 16 oz bacon cooked and crumbled 4 oz shredded cheddar cheese 3 fresh jalapenos diced very finely In a large mixing bowl, mix together cream cheese and diced jalapenos. Once well mixed, add in shredded cheese and 1/4 cup of the bacon crumbles and mix just until blended. Place into fridge and chill for about 20 minutes. Remove from refrigerator and form cream cheese mix into a ball. In a separate bowl, mix together remaining bacon crumbles and diced jalapeno. Roll cream cheese ball evenly over the bacon crumbles until all sides are coated. Refrigerate until ready to serve. Serve with crackers or corn chips.

HISSY FIT DIP

HISSY FIT DIP 1 Pound Bulk Sausage 16 Ounces Sour Cream 8 Ounces Cream Cheese At Room Temperature 8 Ounces Velveeta Cubed 4 Ounces Muenster Grated 2 Tbsp Green Onions Thinly Sliced 1 teaspoon Worcestershire Sauce 1 teaspoon Onion Powder 1/2 teaspoon Sage Preheat oven to 350 degrees F. Spray a 9X9 inch baking dish with nonstick cooking spray. Brown the sausage in a skillet over medium heat, crumbling with a spoon. Drain cooked sausage on paper towel lined plate. Let cool. In a medium mixing bowl, add the cooled sausage and all the rest of the ingredients, and stir until evenly combined. Pour into prepared dish and spread into even layer. Bake in preheated oven for 1 hour or until top is browned.

BISCUIT TACO POCKETS

BISCUIT TACO POCKETS 1 package of refrigerated biscuits 1/2 lb ground beef 1/2 packet taco seasoning reserve extra for another use 2 oz Velveeta cheese cubed 3 tablespoons salsa 1/4 cup shredded cheddar cheese 2 tablespoons melted butter Preheat oven to 350 degrees. Brown the ground beef and crumble. Drain any fat. Add taco seasoning and 1/3 cup of water. Simmer 5 minutes or until thickened. Cool slightly. Roll out biscuits so they are flat and thin. Add 1 cube of Velveeta, 1 tablespoon taco meat and 1 teaspoon salsa. Fold biscuit around the fillings and pinch seams to seal well. Place seam side down on a parchment lined pan. Brush with butter and top with 1 tablespoon cheddar cheese. Bake at 350 degrees for 13-16 minutes, or until tops are lightly browned.

NEVER throw out your Orange Peel

Orange peels are so useful for household chores that you should never throw them out before making the most of them! They contain natural citrus oil which is good for your skin, from cleaning metals to glowing skin, orange peels can surprise you with many things!! Here are some unusual uses of orange peels: 13 Creative Uses For Orange Peels 1. Clean stainless steel Fresh orange peels can be used to clean and shine stainless steel objects like the sink. Simply take some fresh peels and use them as you would use your sponge to scrub. The steel will also become water-spot resistant. You can use natural oil as a waterproof barrier. Avoid dish-washing liquid. 2. Soften brown sugar Now you can keep your brown sugar from drying out. Place orange peels in the container of brown sugar and it will soften it. 3. Smelly shoes You can get rid of smelly shoes by putting orange peels in them. Face the inside portion of the peel towards the sole of your shoes and they will absorb moisture and leave them smelling wonderful. 4. Cleaner Keep leftover orange peel in a lidded jar and add white vinegar to it. Keep this jar in the fridge for a few weeks and shake it occasionally. Transfer it to a spray bottle and use to clean your windows, counter tops, or floors. 5. Use as a cup While pulling off the peel if you have been able to keep at least half of the peel intact you can use it as a cup and put jellies or snacks in it. 6. Orange tea You can use orange peels in your tea. Next time you make tea add orange peels and enjoy the result. 7. Mosquito repellent Keep mosquitoes away by spraying orange peels on your skin and rub the outside portion of the orange on your skin before heading out. 8. Body scrub You can use the peels as a scrubber. Wrap them in gauze and rub them on your skin while you are in the shower. It will make your skin glow and give you brighter skin. 9. Lower blood pressure Chinese medicine uses bitter orange peels as natural medicine. Herbalists suggest eating bitter orange peel to lower your blood pressure naturally. 10. Relieve anxiety and depression The oil from orange peels can be used to relieve anxiety and depression naturally. Massage with the oil and feel the difference. 11. Emergency oil Lamp Fill a half-orange intact peel with olive oil for an emergency lamp. Use the pith as candle wick. This is easy to do and a great alternative when there is no other arrangement. 12. Light fire Orange oil is flammable and catches fire easily. Next time you want to light a fire use orange peels instead of newspaper to start the fire. Burning orange peels in your fireplace will also remove any creosote. 13. Deodorizer You can use orange peels as deodorizer. Put some in your fridge to make it smell good. You can also keep some in your garbage bin to eliminate stinky odors.

Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites 1 (14 ounce) package caramels 1/4 cup butter, cubed 2 tablespoons water 5 cups small pretzels 1 (18 ounce) jar chunky peanut butter 26 ounces milk chocolate, melting candy In a microwave safe bowl, melt caramels with butter and water.Stir until smooth.Spread one side of each pretzel with 1 t. peanut butter.Top with 1/2 t. caramel mixture.Place on waxed paper lined baking sheet.Refrigerate until set.In a microwave safe bowl, melt candy coating.Using a small fork, dip each pretzel into coating until completely covered. Shake off excess.Place on waxed paper.Let stand until set Store in an airtight container in a cool, dry place.

Baked Sausage and Veggies

Baked Sausage and Veggies 1 lb. Italian sausage (mild or hot) 3 potatoes cut into large chunks 2 carrots, peeled and cut up 1 stalk celery, chopped 1 medium onion, chopped 1 yellow squash cut into large chunks 1 red bell pepper, chopped 1 tsp. salt 1 tsp. dried basil 1 1/2 tsp. Italian seasoning 1/2 tsp. garlic powder olive oil Lightly spray a casserole dish with cooking spray. Add in the cut up veggies, pour in a little olive oil and sprinkle the seasonings in. Using your hands toss to coat all the veggies. Place the sausage across the top and cover with foil. Bake at 400 degrees for 1 hour 15 minutes. Remove and uncover, return to the oven to brown the sausage for 15 minutes, turn sausage to brown the other side an additional 15 minutes. I served ours with garlic bread and green salad.

Fresh Peach Dessert

Fresh Peach Dessert Bottom Crust 18 graham cracker squares (1 package) 4 tablespoons butter, melted 2 tablespoons sugar Dessert 1 (6 ounce) package vanilla pudding mix (the kind you cook) 1 (6 ounce) packagejello peach gelatin 4 cups water 1 1⁄2 cups whipped topping (cool whip) 3 cups peaches, sliced In a medium sauce pan, combine dry pudding mix, jello powder and water. Stir and heat to a boil. Let it boil for one minute. Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour. Peel and cut up peaches (or fruit of choice) and set aside. Remove cooled Jello from the fridge and fold in the cool whip topping. Next fold in fresh fruit. Place back in fridge. Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients. Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly. Remove Jello mixture and pour into the crust. Place back in fridge to continue firming up, about another hour. Serve with whipped topping. Note: This dessert is so fabulous! can also be made as strawberry or raspberry by switching the Jello flavor and fruit. It is so fresh tasting that you will have a hard time stopping at just one serving! Note: It is important to note that the pudding used is the cooking kind, NOT the instant. This makes a 9 x 13 size dessert, but you could also put it in 2 pie crusts, or half the recipe for one smaller dessert. Enjoy!

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.

Cheesy Garlic Bread

Cheesy Garlic Bread 1 loaf French bread, unsliced 1⁄2 cup butter 2 garlic cloves, halved 1 teaspoon dried parsley 1⁄3 cup grated parmesan cheese Preheat oven to 375F degrees. Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic. Mince garlic. Combine butter, garlic, parsley and Parmesan. Spread butter mixture between bread slices and on top of loaf. Wrap bread in foil leaving top partially uncovered. Bake until heated through, about 15 minutes.

Easy Lemon Cookies

Easy Lemon Cookies 1 box lemon cake mix (any kind) 1 egg, lightly beaten 2 cups Cool Whip, thawed (8 ounce container) ½ to 1 cup powdered sugar Preheat oven to 350. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove.

Chicken Puffs

Chicken Puffs 2 skinless, boneless chicken breast halves - cubed 3 tablespoons chopped onion 3 cloves garlic, peeled and minced 3/4 (8 ounce) package cream cheese 6 tablespoons butter 3 (10 ounce) cans refrigerated crescent roll dough In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy. Preheat oven to 325 degrees F (165 degrees C). Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

CHOCOLATE PIE

CHOCOLATE PIE 1 stick butter 2 oz baking chocolate, semi-sweet 2 eggs 1 cup sugar 1 tsp vanilla extract 1 pie crust shell (regular) not deep dish Melt butter and chocolate squares in saucepan over medium heat. Remove from heat and allow to cool slightly. Beat eggs with sugar and vanilla in a medium mixing bowl; add chocolate mixture and mix well. Pour in pie shell. Bake at 350 for 35 min.

Nacho Casserole

Nacho Casserole 1 lb. lean ground beef 1 1/2 cups water 1 (14.5-oz.) can diced tomatoes with mild green chiles, undrained 1 (11-oz.) can Whole Kernel Corn, Red and Green Peppers, drained 1 (4.4-oz.) envelope Spanish rice mix 6 oz. (1 1/2 cups) shredded Mexican cheese blend Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add water, tomatoes, corn and rice mix; mix well. Reduce heat to low; cover and cook 10 to 15 minutes or until rice is tender. Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese

STRAWBERRY FRUIT DIP

STRAWBERRY FRUIT DIP 10 strawberries 8 ounces whipped cream cheese 1 cup marshmallow fluff 4 ounces cool whip, softened Slice the tops off of the strawberries, add them to a food processor and puree. Add the puree to a large bowl or stand mixer with the remaining ingredients and whip until smooth and creamy with a whisk attachment or hand mixer. Serve with fresh fruit or store in the refrigerator in an air-tight container for up to 4 days. NOTES: Strawberry cream cheese can be used instead of fresh strawberries and original cream cheese.

CRESCENT ROLL PIZZA

CRESCENT ROLL PIZZA 8 ounce can Crescent Roll Dough Sheet 2 tablespoons unsalted butter, melted 1/2 teaspoon garlic powder 1/2 cup pizza sauce 1 1/4 cups shredded mozzarella cheese 20 pieces pepperoni 1/4 teaspoon dried oregano Preheat oven according to package direction based on the type of pan you are using. Roll out the dough and pinch together any seams that might exist. Combine the melted butter and the garlic powder together in a small bowl and use a basting brush to brush the butter over the entire crust. Use the back of a spoon to spread the sauce out on the dough, leaving a 1-inch border around the edge of the dough. Sprinkle the cheese evenly over the dough and top with pepperoni slices. Add the dried oregano. Baked for 13 to 15 minutes for a lightly golden crust or 17 to 20 minutes for a crispy crust. Let cool on the pan for a couple of minutes before slicing and serving.

GOOEY BUTTERFINGER CUPCAKES

GOOEY BUTTERFINGER CUPCAKES 1 pack hot cocoa mix 1 3/4 cups Moist Devil's Food Cake Mix 1/2 cup liquid egg substitute 1 tsp almond milk 1/4 cup jet-puffed marshmallow creme 3 fun sized butterfingers crushed Heat oven to 350. Mix hot cocoa with 1/4 cup hot water until dissolved. In a bowl combine the cocoa, 2/4 cup hot water, cake mix and egg substitute. Mix together well. Line 12 muffin cups and pour batter into it until 2/3 of the way full. Bake in oven for 16-18 minutes until done. While cupcakes are baking mix marshmallow creme and milk together. when cupcakes are done and thoroughly cooled, then drizzle the marshmallow mixture over the cupcakes. Top with the crushed butterfingers.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta 2 boneless skinless chicken breast halves, cut into thin strips 4 ounces linguine, cooked al dente 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought) 2 tablespoons butter 1 thinly sliced green onion 1 -2 cup heavy whipping cream 2 tablespoons chopped sun-dried tomatoes 1⁄4 teaspoon salt 1⁄4 teaspoon dried basil 1⁄8 teaspoon ground black pepper 1⁄8 teaspoon garlic powder 1⁄4 cup grated parmesan cheese Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

CHOP CHOP SALAD

CHOP CHOP SALAD 1 (15 oz) can chickpeas, drained & rinsed 1/4 red onion, slivered 1 yellow bell pepper, seeded & chopped 1 orange bell pepper, seeded & chopped 1 green bell pepper, seeded & chopped 2 cups grape tomatoes, sliced 2-4 small English cucumbers, chopped 4 stalks celery, sliced 1/3 cup kalamata olives, sliced 4 oz feta cheese, cubed Dressing Ingredients: 1/4 cup extra virgin olive oil juice of 2 fresh lemons 2 cloves garlic, minced 2 Tbsp. fresh parsley leaves, chopped sea salt & pepper to taste Whisk together the dressing ingredients. Toss all salad ingredients in a large bowl with the dressing and serve.

VANILLA SHORTBREAD COOKIES

VANILLA SHORTBREAD COOKIES 1 cup butter, room temperature 1/2 cup powdered sugar 2-3 tablespoons Vanilla Bean Paste , or vanilla extract 2 cups flour 1/4 cup course sugar , if using In the bowl of a stand mixer cream together butter, powdered sugar and Vanilla Bean Paste until well combined Slowly add in flour, mixing until just combined. Chill dough for 20-30 minutes. Preheat oven to 350 Line cookie sheets with parchment paper. Roll out dough, between 2 pieces of parchment paper, to 1/2 inch thick Using a round cookie cutter, or a glass, cut out cookies and place onto prepared pans. Sprinkle with course sugar, if desired Bake for 12-14 minutes, or until edges just begin to brown Remove and let cool for 5 minutes on pan and then remove to cooling rack

CHICKEN FLAUTAS

CHICKEN FLAUTAS Homemade Rotel 1 onion, chopped 1 tomato, diced 1 jalapeno, chopped 1 poblano pepper, roasted and peeled, chopped (or 1 can chopped green chilies) 1/4 cup fresh chopped cilantro 3 cups water 1 tablespoon chili powder 2 teaspoons salt 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon celery salt Flautus 3-4 cups shredded chicken (You can use leftover chicken or roast 2-3 chicken breasts to use) 12-14 corn tortillas 3-4 tablespoons vegetable oil Toppings Sour cream Guacamole Pico de gallo Queso Shredded Cheese Fresh chopped cilantro In a large pot combine all the ingredients for the Homemade Rotel Bring mixture to a boil and then reduce to simmer Let simmer for 20-30 minutes, or until it reduces a little Remove from heat and let cool Remove 1/2 of the Rotel mix and reserve for a later use To the pot with the remaining hotel add in the chicken Bring mixture back to a boil and then reduce to a simmer over medium heat Let simmer until almost all the liquid is evaporated, stirring often to keep mixture from burning In a large skillet heat 2 teaspoons oil over medium high heat Place a corn tortilla into skillet and let heat up a little, flipping onto the other side, until it is pliable Remove to a paper towel lined plate Repeat with 2-3 more tortillas working as quickly as possible, adding oil as needed Place 2-3 tablespoons chicken mixture into tortilla and roll tortilla into a tight flauta, making sure to not overfill the tortillas, they need to be able to roll up tightly Place flautas back into hot skillet, seam side down, and cook until tortilla starts to brown and seam is sealed, flipping onto each side to let brown and crisp up Repeat with each flauta until all the chicken mixture is used Serve immediately with whatever toppings you prefer ENJOY!! **Can also be made using ground beef

Easy One-Pot Chicken Burrito Bowls

Easy One-Pot Chicken Burrito Bowls 1 pound boneless, skinless chicken breasts, diced into bite sized pieces 3 tablespoon of olive oil 1/4 cup of diced yellow onion 1 cup of uncooked extra-long grain rice 1-14.5 oz can of diced tomatoes, drained 1-15oz can of black beans, drained and rinsed 1/2 teaspoon of garlic powder 1/2 teaspoon of chili powder 1 teaspoon of cumin 2-1/2 cups of low-sodium chicken broth 2 cups of colby jack, monterey jack or cheddar cheese kosher salt and pepper freshly diced tomatoes diced green onions sour cream guacamole Start by sautéing onions in 2 tablespoon of olive oil until they start to soften. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Add chicken to pan and cook over medium high heat until chicken has started to brown. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes or until rice is tender. Season with additional salt and pepper as needed. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Southern Sun Drop Cake

Southern Sun Drop Cake 1 Box Yellow Cake Mix 3 Eggs 3/4 Cup of Oil 10 oz. Sundrop (or any citrus flavored soda) For the Glaze 3 oz. Sundrop 1 Teaspoon of Vanilla Extract 1 Cup of Confectioner's Sugar Preheat oven to 350 F. Mix box of cake mix, oil, Sun Drop and eggs until all of the mix is wet. Spray a Bundt cake pan. Pour in mix. Bake for 45-50 minutes. For Glaze 1.Beat together all of the ingredients and pour over the cake.

Toad in a Hole

Toad in a Hole 2 slices white or wheat bread 2 eggs butter Using a biscuit cutter or a glass, cut the center out of each slice of bread. Butter one side of the bread and the little round pieces you cut out. Melt some butter in a skillet, place each slice of bread in the skillet, buttered side up, and move the bread around in the butter to coat. Add a tad more butter to the center of each slice of bread and then crack each egg into the center of the hole in the bread. Cook till the egg has set just a bit then carefully flip each slice (and the little rounds pieces too). Cook till your egg is at the doneness you like. Serve with the little round pieces to sop up the yolk.

GOOEY BUTTERFINGER CUPCAKES

GOOEY BUTTERFINGER CUPCAKES 1 pack hot cocoa mix 1 3/4 cups Moist Devil's Food Cake Mix 1/2 cup liquid egg 1 tsp almond milk 1/4 cup jet-puffed marshmallow creme 3 fun sized butterfingers crushed Heat oven to 350. Mix hot cocoa with 1/4 cup hot water until dissolved. In a bowl combine the cocoa, 2/4 cup hot water, cake mix and egg substitute. Mix together well. Line 12 muffin cups and pour batter into it until 2/3 of the way full. Bake in oven for 16-18 minutes until done. While cupcakes are baking mix marshmallow creme and milk together. when cupcakes are done and thoroughly cooled, then drizzle the marshmallow mixture over the cupcakes. Top with the crushed butterfingers.

Peanut Butter Cake

Peanut Butter Cake 1/2 tsp. baking soda 1 tsp. hot water 2 1/2 cups sugar, granulated 1 1/2 cups cooking oil 4 eggs 1 tsp. vanilla 1 1/2 cups finely chopped dry roasted peanuts 1 cup peanut butter chips 3 1/2 cups flour 1/2 tsp. salt 1 cup buttermilk Preheat oven to 350 degrees F. Grease and flour a Jelly Roll baking pan. Dissolve soda in hot water; set aside. Cream together oil (I use coconut oil) and sugar. Add eggs and vanilla. Mix peanuts, peanut butter chips, flour and salt together. Mix flour mixture and buttermilk into sugar mixture. Add soda water mixture, blend in well. Bake for 30 minutes. Frosting: 4 ounces white chocolate 1 cup peanut butter 1/2 cup butter 3 cups powdered sugar 1 egg 1 tsp. vanilla 4 Tbsp. water Melt chocolate, peanut butter and butter. Add powdered sugar, egg, vanilla, water and mix well. Frost cake

Cheesy Garlic Bread

Cheesy Garlic Bread 1 loaf French bread, unsliced 1⁄2 cup butter 2 garlic cloves, halved 1 teaspoon dried parsley 1⁄3 cup grated parmesan cheese Preheat oven to 375F degrees. Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic. Mince garlic. Combine butter, garlic, parsley and Parmesan. Spread butter mixture between bread slices and on top of loaf. Wrap bread in foil leaving top partially uncovered. Bake until heated through, about 15 minutes.

Cheesy Broccoli Patties

Cheesy Broccoli Patties 2 cups (16 ounces) fresh or frozen broccoli (if using frozen, thaw it, make sure it is drained well), chopped very small - if you have large chunks, it won't hold together into a patty! 1.5 to 2 cups grated Monterey Jack Cheese, grated (if you like lots of cheese, do the full 2 cups but add an extra egg!) 4 eggs + 2 egg whites 1 cup of Italian seasoned bread crumbs, partially crushed 1 teaspoon smoked Paprika 2 cloves garlic, minced very fine *optional - sea salt & freshly ground pepper, to taste Preheat oven to 375F. Thoroughly combine all ingredients in a large bowl. Use your hands to form small patties and place each one on a parchment lined baking sheet. Bake for 15 minutes, then flip them over and continue to bake for another 10 minutes. Serve warm or allow to cool and dip them in ranch dressing

Chocolate Sin Trifle

Chocolate Sin Trifle 2 packages brownie mix (or use homemade) 2 packages instant chocolate pudding mix 1 cup water 2 (14 ounce) cans sweetened condensed milk 2 (8 ounce) containers frozen whipped cream, , thawed 2 (12 ounce) containers frozen whipped cream, , thawed 1 chocolate candy bar (I use Lindt or Cadburry's: orange and raspberry flavoured work very well) strawberries (optional) or cherries (optional) or raspberries (optional) nuts (optional) or Heath candy bar, crunched up (optional) Prepare brownie according to package directions (or use homemade), and cool completely. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain. In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!). If using any optional ingredients, place on top of brownie layer. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving. Note: You can use non-fat ingredients and never know the difference.

Coconut Poke Cake

Coconut Poke Cake 1 (18.25 oz.) package white cake mix 1 (14 oz.) can cream of coconut (NOT coconut milk) 1 (14 oz.) can sweetened condensed milk 1 (16 oz.) package frozen whipped topping, thawed 1 (8 oz.) package flaked coconut Prepare and bake white cake mix in a 9″x13″ pan according to package directions. While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned. Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside. Remove cake from oven and immediately (yes, while it’s still hot–very important!) poke holes all over the top of the cake. Pour the cream of coconut mixture over the hot cake–it will soak in through the holes. Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta 2 boneless skinless chicken breast halves, cut into thin strips 4 ounces linguine, cooked al dente 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought) 2 tablespoons butter 1 thinly sliced green onion 1 -2 cup heavy whipping cream 2 tablespoons chopped sun-dried tomatoes 1⁄4 teaspoon salt 1⁄4 teaspoon dried basil 1⁄8 teaspoon ground black pepper 1⁄8 teaspoon garlic powder 1⁄4 cup grated parmesan cheese Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

Peanut Butter Chocolate Covered Raisin Cookies

Peanut Butter Chocolate Covered Raisin Cookies 2 c all-purpose flour 2 tsp. good quality vanilla 1 c peanut butter (I used creamy) 3 eggs 1 cup unsalted butter 1 1/4 c white sugar 1 1/4 c dark brown sugar 1/4 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda 6 oz bag chocolate covered raisins Preheat oven to 300 degree\'s. In a medium bowl, combine flour, soda, baking powder, and salt. Mix well and set aside. In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not overmix). Add in chocolate covered raisins and stir to just incorporate. Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. Bake for about 15-20 minutes, or until lightly golden brown. I would highly recommend under baking them, as in, making sure there is still some goo left in the middle.

Blueberry Dessert Pizza

Blueberry Dessert Pizza 1 12" thin pizza crust, pre-made 1 can (21 oz.) blueberry pie filling 2 tbsp. brown sugar 3/4 c powdered sugar 1 tsp. vanilla 1/2 c butter, softened 1 pkg (8 oz.) cream cheese, softened 1/4 tsp. cinnamon 2 tbsp. butter, melted 1 c crushed shortbread cookies Heat oven to 350. Mix 2 tablespoons of melted butter with cinnamon and brush over the entire pizza crust. Bake crust for about 5 minutes or until crust is golden brown, then allow crust to cool. In a stand mixer, blend together cream cheese, softened butter and vanilla until light and fluffy. Add powdered sugar and brown sugar and mix well. Carefully spread cream cheese mixture evenly over pizza crust. Add an even layer of blueberry filling. Generously sprinkle top of pizza with crushed shortbread cookies. (I use Walkers and used 6 round cookies) Serve cool.

peanut butter marshmallow butterscotch pizza

peanut butter marshmallow butterscotch pizza !Peanut Butter Cookie Crust 1 c peanut butter (creamy or crunch is fine) 1/2 c granulated white sugar 1/2 c brown sugar 1 egg 1 tsp. baking soda 1 tsp. vanilla pinch salt 2 c miniature marshmallows Peanut Butter Sauce 1/2 c peanut butter (I use chunky) 1 stick butter (1/2 cup) 1/2 c butterscotch chips Preheat oven to 350 degrees F (175 degrees C). Place a piece of parchment paper on a 12-inch round pizza pan. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the egg then stir in the baking soda, vanilla and salt. Place mixture on parchment paper. Get out another piece of parchment and lay on top. With a rolling pin, flatten out peanut butter dough to fit the 12-inch pizza pan. Remove top piece of parchment paper. Bake for 8-10 minutes or until the center does not look wet. (Slightly underdone is ok, as you will be placing it back into the oven.) In a medium saucepan, melt butter and peanut butter over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Remove from heat and stir continually until mostly melted. There will be chunks in the bottom of the pan, this is ok. Set aside. Remove peanut butter crust from oven and immediately place mini marshmallows evenly over the crust. Turn oven to broil then put the crust with marshmallows back into oven. Watch closely and remove after about 1 minute, or right when the marshmallows start to turn golden. Pour sauce over marshmallows. Pizza can be served immediately. (Best served warm or at room temperature)

MARRY ME Cookies

MARRY ME Cookies 1 cup butter 1 1/4 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs room temperature 1 tsp. pure vanilla extract 2 cups all-purpose flour 1 cup old-fashioned oats 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ground cinnamon 1 cup white chocolate chips 1 cup milk chocolate chips In a medium saucepan, melt the butter until melted, over medium-low heat. Remove from the heat. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step. You can also transfer the mixture to a different bowl so that it is no longer being heated from the pan.) Remove the mixture from the refrigerator and stir in the eggs and vanilla. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together with a spoon. Gently fold in the white chocolate chips and chocolate chips. Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge. Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet. Refrigerate for 30 minutes or freeze for 10 minutes. While the dough is chilling, heat the oven to 325 degrees F. Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake)

coffee sugar cookies

coffee sugar cookies 1 c butter softened 1 1/2 c granulated sugar 2 eggs 2 tbsp. fresh ground coffee (you can also use instant crystals or powder) 1/2 tsp. vanilla 2 1/4 c flour 1 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. salt (I used kosher) In a mixer, cream together butter and sugar. In a small bowl, combine eggs, vanilla, and coffee until fully incorporated. In separate bowl add together flour, baking powder, cinnamon, and salt. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined, do not over beat. Chill this dough for at least one hour, preferably overnight. When you are ready to bake, preheat oven to 350 degrees. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet. Bake for 8-10 minutes, or until edges are slightly golden. Allow cookies to cool completely before covering in any icing.

Peanut Butter Butterscotch Snickerdoodle

Peanut Butter Butterscotch Snickerdoodle 2 3/4 c flour 1/3 c butterscotch chips 1/3 c peanut butter chips 1 tbsp. Cinnamon, Ground 2 tsp. Vanilla Extract 2 eggs 1/2 c shortening 1/2 c (1 stick) butter, softened 1 3/4 c sugar, divided 1 tsp. baking soda 2 tsp. Cream of Tartar extra chips for garnish, optional Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in peanut butter and butterscotch chips by hand until combined. Refrigerate 1 hour. Preheat oven to 400°F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. **press any extra chips into top of cookie, usually 3-5 per cookies is sufficient Place 2 inches apart on baking sheets. Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Dirty Chocolate Cookies

Dirty Chocolate Cookies Chocolate Cookie 2 c granulated sugar 1 c (2 sticks, 226g) butter, softened 1 large egg 1 tsp. vanilla 2 1/4 c all-purpose flour 1/3 c cocoa powder, sifted 1 tsp. baking soda 1/2 tsp. baking powder Frosting 2 c powdered sugar (confectioners sugar) 1/4 c cocoa powder, sifted 1/4 c whole milk 1/4 c butter, melted 1/4 c granulated sugar for when you press the cookies flat Cookie Preheat oven to 350°F. In a large bowl, cream the butter and sugar and then add the egg and vanilla. Mix well. Add the flour, sifted cocoa, baking soda and baking powder together. Sift as needed. Add the flour mixture to the sugar mixture and stir. (Can also use a hand held mixer) It will be a dry mixture. Scoop out the dough onto a parchment lined baking sheet. Cookies will spread, so be sure to place them at least 2 inches apart. (I used a measuring scoop that holds about 2 1/2 tablespoons of batter.) Place some sugar in a small bowl or plate and dip the bottom of a glass into the sugar and press the cookie down. (I sprayed the glass with non-stick spray the first time, you only need to spray it once.) Bake 8-10 minutes or until tops are just dry. Let cool on pan for a few minutes so that you can move them to a cooling rack without breaking them. Frosting In mixing bowl, place all of the ingredients and blend together using a hand-held mixer or stand mixer.

Easy Coconut Cream Pie

Easy Coconut Cream Pie 2 pkg (3.4 ounces each) Vanilla instant pudding (I used French Vanilla) 2 c cold milk 2 c Whipped Topping, divided (can be store bought or homemade) 1 c toasted coconut, divided 1 ready-to-use graham cracker crumb crust (6 oz.) Beat pudding mixes and milk in large bowl with whisk for about 2 minutes, or until it\'s very smooth. Stir in 1 cup of whipped cream and 3/4 cup coconut. Pour whipped cream mixture into crust. Refrigerate 4 hours or until firm. For the top, put remaining whipped cream in a pastry bag fitted with a 1M tip. Pipe out rosettes around the top of the pie and then one in the center. Sprinkle with remaining toasted coconut. Chill until ready to serve.

Better Than Sex Pie

Better Than Sex Pie 6 oz Oreo cookie crumbs 3 tbsp. melted butter 1 cup hot fudge sauce 1 1/2 cups dark chocolate morsels 8 oz cream cheese softened 1 cup heavy whipping cream 1 cup caramel sauce 2 cupd whipped topping 1/4 cup Butterfinger candy bar roughly chopped 1/4 cup Reese's peanut butter cups roughly chopped Mix Oreo crumbs and butter. Press the cookie crumbs into the bottom of a parchment lined springform pan. Spread hot fudge sauce over the oreo crust. Reserve 2 tablespoons of hot fudge for drizzling. Place chocolate chips in a microwave-safe bowl and microwave until melted, about 60-90 seconds. Add melted chocolate chips, cream cheese, and whipping cream together in a stand mixer. Beat until thick and fluffy, about 3-5 minutes. Spoon chocolate mixture into the pie crust, over the hot fudge layer. Drizzle caramel over the chocolate mixture, reserving 2 tablespoons of the caramel sauce for drizzling on top of the pie. Spread whipped topping over the caramel sauce. Drizzle extra hot fudge sauce and caramel sauce over the whipped topping. Sprinkle with Butterfinger bits and peanut butter cups. Place pie in freezer for at least 1 hour before serving.

Cheese Fries

Cheese Fries 28 oz frozen steak fries 1 tsp. seasoned salt 1 c shredded Monterey Jack cheese 8 oz bacon 3 scallions thinly sliced 1/4 c ranch dressing Preheat oven to 425°F degrees. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Add steak fries to prepared baking sheet in a single layer. Sprinkle with seasoned salt and toss to coat. Bake according to package directions, about 40 to 45 minutes. Meanwhile, fry bacon and drain on paper towels. Cool 10 minutes, then crumble. Remove fries from the oven. Top with shredded cheese and return to oven until cheese has melted, about 5 minutes longer. Remove from oven and sprinkle with bacon pieces and scallions. Drizzle with ranch dressing or pass separately. Serve hot.

Deluxe Cobb Salad

Deluxe Cobb Salad 1 container mixed salad greens large 1 cup sliced mini peppers 1 whole avocado, diced 1 whole chicken breast, grilled and cubed 4 strips bacon, cooked and crumbled 2 whole hard-boiled eggs, coarsely chopped 1 cup cherry tomatoes, halved 2 ounces feta cheese, crumbled 2 ounces shredded cheddar cheese 1/2 cup olive oil 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon honey Place the mixed greens on a serving platter or in a large, deep bowl. Arrange peppers, avocado, chicken, bacon, tomatoes, eggs and cheese over greens. In a bowl, whisk together the oil, vinegar, mustard, and honey. Season dressing with salt. Drizzle dressing over salad just before serving.

White Chocolate Marshmallow Bark

White Chocolate Marshmallow Bark 2 pkg (11.5 oz.) white chocolate chocolate chips 4 tbsp. vegetable oil, divided 2 c Rice Krispies® 2 c mini marshmallows sprinkles (optional) In heavy 2-quart saucepan, melt white chocolate chips and oil over low heat, stirring constantly. Remove from heat. Stir in Rice Krispies® cereal and spread out on a parchment lined baking sheet. (I spread mine over a fondant impression mat that gave the back of the chocolate a design; more details below) Place in freezer (be sure it is level) for 5 minutes. In the mean-time and in a clean pan, melt other bag of white chocolate chips and oil over low heat, stirring constantly. Remove from heat and allow to cool slightly. Take chocolate crispy pan from freezer and poor room temperature white chocolate over top, spreading out with an offset spatula. Immediately cover with marshmallows and sprinkles. (sprinkles and any other candy optional) Refrigerate until hard. Break into bite-size pieces. Store in airtight container in refrigerator.

2 ingredient ice cream

2 ingredient ice cream 14 oz can sweetened condensed milk 16 oz heavy whipping cream Place sweetened condensed milk and whipping cream into a stand mixer with whisk attachment. Whip for 4-5 minutes or until ice cream appears lighter and creamy. Place in a freezer safe container and chill for at least 8 hours, preferably overnight. If you want to add flavors, do so before freezing. Makes 4 cups of ice cream.

Strawberry Ooey Gooey Cake

Strawberry Ooey Gooey Cake 1 package strawberry cake mix 1/2 cup butter, melted 4 large eggs divided 1 8-ounce package cream cheese softened 2 cups confectioners' sugar 3/4 cup chopped fresh strawberries confectioners' sugar for dusting Preheat oven to 350°F. Lightly grease a 9x3-inch round springform baking pan. (can also use a 9x13 pan) In a large bowl, combine cake mix, butter, and 1 egg. Press mixture into bottom of prepared pan. In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until combined. Stir in strawberries. Pour mixture over cake mixture; bake for 35 to 40 minutes, or until center is just about set. (It should still be jiggly. An inserted toothpick should appear wet.) Cool before cutting. Garnish with a dusting of confectioners' sugar.

chocolate ooey gooey cake

chocolate ooey gooey cake 2 sticks (226g) butter, melted 1 pkg chocolate cake mix 3 eggs (one egg for bottom cake layer THEN two eggs for filling layer) 1 (8-ounce) package cream cheese, softened 1/4 c (31g) cocoa powder 16 oz confectioners sugar 1 tsp. vanilla extract Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3inch round cake pan OR 9x13 dish. (I have heard a bundt works as well!) Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended. Pat the mixture into prepared pan and set aside. In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9x13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

NACHO CHEESE SCALLOPED POTATOES

NACHO CHEESE SCALLOPED POTATOES 10 small potatoes less if they're larger -- you basically just want to fill your pan 1/2 cup butter 1/2 cup flour 2 1/2 cups milk 3/4 tsp salt 1/2 tsp chili powder 1/4 tsp cumin 1/2 tsp garlic powder 1 1/2 cups shredded cheddar cheese Thinly slice your potatoes -- be consistent with your thickness. In a large pot of salted water, boil your potatoes about 8-10 minutes, until mostly cooked. While your potatoes are boiling, make your sauce. In a medium pot, melt your butter. Add flour and whisk until smooth. Add milk 1 cup at a time. After each addition, whisk until smooth and cook until thickened. Add salt, chili powder, cumin and garlic powder. Add cooked potatoes to a greased 9x13" pan and pour your sauce on top. Top with cheese and bake 30 minutes or until hot and cheese is melted. (*Note: you'll have to bake longer if your potatoes have been sitting in the fridge for a period of time)

TACO BEEF AND POTATO SKILLET

TACO BEEF AND POTATO SKILLET 1 tbsp canola oil 4 cups frozen hasbrowns cubed or shredded, thawed 1 lb ground beef 2 medium carrots shredded 1 medium onion diced 1 sweet pepper diced 2 tsp cumin 1 tsp salt 1 tsp garlic powder 2 tsp chili powder 1/2 tsp oregano 1/2 tsp paprika 1 cup plain tomato sauce or crushed tomatoes 1/2 cup prepared salsa 1 1/2 cups shredded cheddar cheese In a large skillet, heat the oil over medium high heat. Add the hasbrowns and cook until crispy and browned, stirring only as necessary (don't stir too much or they'll get mushy!). Remove from the skillet and keep warm. In the same skillet, cook ground beef, carrots, onion, pepper, cumin, salt, garlic powder, chili powder, oregano and paprika until beef is browned, about 5-8 minutes. Stir in tomato sauce and salsa. Top with hashbrowns and cheese, cover and heat over medium heat until cheese is melted. Optional: top with green onions and serve with more salsa.

20-Minute Chicken and Rice

20-Minute Chicken and Rice 1 tbsp canola oil 4 boneless, skinless chicken breasts cut into strips 1 can Cream of Chicken Soup 1 1/2 cups water 1 tsp paprika 1 tsp chili powder 1 cup red pepper diced 1 cup frozen corn 1 1/2 cups dry instant rice Green onion for garnish Heat oil in a large nonstick pan over medium-heat heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Remove to a plate and reduce the heat to medium. Add soup, water, paprika and chili powder to skillet. Cook, stirring often, until boiling. Stir in chicken, rice and vegetables. Simmer, covered, over medium-low heat, for 5 minutes or until chicken is cooked through and rice is tender. Let stand, covered, for 5 minutes before serving.

DOUBLE CHOCOLATE POTATO CHIP COOKIES

DOUBLE CHOCOLATE POTATO CHIP COOKIES 1 cup butter 2 sticks, room temperature 2 cups granulated sugar 2 tsp vanilla 2 eggs 2 cups flour 3/4 cup cocoa 1/2 tsp salt 1 tsp baking soda 1 1/2 cups chocolate chips 1 cup crushed plain ripple chips To a stand mixer, add butter. Beat until creamy. Add sugar and cream for at least 2-3 minutes, until fluffy. Add vanilla and eggs and beat until combined. Add flour, cocoa, salt and baking soda and mix on low until mostly combined. Beat on medium about 1 minute to make sure it is well mixed. Stir in chocolate chips and ripple chips. Refrigerate dough at least 2-3 hours, or up to 24 (the longer, the better). Preheat oven to 350 degrees F. Lightly spray baking sheets. Roll dough into balls roughly 1" around and dip in additional crushed chips if desired. Place on prepared baking sheets and bake 8-10 minutes, until totally set but not dry-looking. I baked mine exactly 9 minutes. Cool at least 15 minutes before removing from baking sheets

NO-BAKE CRUNCH BARS

NO-BAKE CRUNCH BARS 3/4 cup hard margarine or butter divided 8 cups mini marshmallows divided 2 cups semisweet chocolate chips divided 1 cup shredded coconut 1 1/2 cups Rice Krispies 1 cup large flake oatmeal Melt together ¼ cup margarine and 4 cups marshmallows. Stir in ½ cup chocolate chips until melted. Stir in coconut, Rice Krispies, and oatmeal. Press into a 9x13" pan that's lined with tin foil (to save on washing!) and sprayed with non-stick spray. Melt together remaining margarine, marshmallows and chocolate chips. Spread on top of coconut layer. Set aside to set completely (I like to leave it in the fridge). They are fine sitting at room temperature, but I like to store them in the refrigerator or freezer so they don't get too soft and stick together. RECIPE NOTES *To melt ingredients together, I used the microwave. I cooked in the microwave on high for 1 minute, and then in 30

NO BAKE PINEAPPLE SQUARES

NO BAKE PINEAPPLE SQUARES 1/4 cup + 1/4 cup butter divided 1 1/4 cups graham cracker crumbs 1 cup + 2 tbsp powdered icing sugar divided 1-2 tablespoons reserved pineapple juice 1 cup heavy whipping cream 3/4 cup crushed pineapple completely drained of juice Preheat oven to 350 degrees and line an 8x8" pan with tin foil. Spray with non stick spray. In a small bowl, melt ¼ cup butter. Stir in graham crumbs. Spread into prepared pan and bake for 8-10 minutes or until dry on top. Remove from the oven and cool completely. Beat remaining ¼ cup butter and 1 cup powdered sugar with an electric mixer. Add 1-2 tablespoons pineapple juice until it comes together and is smooth (you don't want it too wet!). Spread onto cooled crust. Beat cream with an electric mixer on high until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff peaks form. Fold in crushed pineapple and spread onto filling in the crust. Refrigerate for 3-4 hours until chilled and set. Cut into 12-16 bars.

ALMOND JOY BROWNIES

ALMOND JOY BROWNIES BROWNIES 1 cup butter melted 2 cups sugar 3 eggs 2 teaspoons vanilla 2/3 cup cocoa powder 1 cup all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder TOPPING 3 cups shredded coconut sweetened or unsweetened 300 ml can sweetened condensed milk 1 1/2 cups powdered sugar 1/4 cup almonds 1 cup chocolate chips 3 tablespoons butter Preheat oven to 350 degrees F. Line a 9x13" pan with parchment and grease lightly. In a large mixing bowl combine butter and sugar and whisk until combined. Whisk in eggs, one at a time. Stir in vanilla. Add the cocoa, flour, salt and baking powder and whisk just until combined. Spread into prepared pan and bake for 25-35 minutes until a toothpick inserted near the middle comes out clean or with moist crumbs. Remove from oven and cool completely. In a medium bowl, combine coconut, sweetened condensed milk, and powdered sugar. Use a wet spatula or wet fingers to spread coconut mixture over browns. Place almonds evenly over coconut mixture ( Melt chocolate chips and butter in a small bowl in the microwave in 20 second increments, stirring each time until smooth. It should take 40-60 seconds total. Pour chocolate over coconut layer and spread evenly. Allow to set completely before slicing -- place in the fridge to chill even quicker!

CHEESY MASHED POTATO PANCAKES

CHEESY MASHED POTATO PANCAKES .75 lb Little Potatoes (I used Baby Boomers) about 1/2 bag 1 large egg 1/2 cup shredded cheddar cheese 1 green onion sliced 1/2 teaspoon salt flour -- optional see notes In a medium pot, place potatoes in cold water and bring to a boil over high heat. Reduce to medium heat and simmer for about 10 minutes, until tender. Mash well and cool to room temperature. (*see notes for using leftover mashed potatoes). In a large bowl, combine mashed potatoes, egg, cheese, onion and salt. Heat a griddle or large frying pan to medium-high and spray with non-stick spray. Scoop potato mixture onto hot griddle and press down to flatten. Let cook for 4-5 minutes until very golden and crispy, then flip and cook another 4-5 minutes until golden brown. Serve with sour cream, cheese and green onions or top as desired. NOTES If you're using previously seasoned mashed potatoes, you may want to skip the salt. If your potatoes were mashed with another liquid such as broth or milk, you will want to add 2-3 tablespoons flour to your potatoes before making your pancakes.

NO BAKE BROWNIE BATTER CHEESECAKE

NO BAKE BROWNIE BATTER CHEESECAKE FOR THE CRUST 2 1/2 cups chocolate baking crumbs 6 tbsp unsalted butter FOR THE FILLING 24 oz cream cheese, softened ,3 packages 1/2 cup granulated sugar 3 tbsp heavy whipping cream 2 tsp vanilla extract 3 cups brownie mix (dry) FOR THE GLAZE 3 tbsp brownie mix (dry) 3 tsp vegetable oil 4 tbsp heavy whipping cream FOR THE TOPPING 1 cup heavy whipping cream 1/2 cup powdered sugar FOR THE CRUSTPrepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Before measuring, grind the cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of your springform pan to create a thick crust. FOR THE FILLINGBeat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy. Slowly add the sugar into the cream cheese while beating the mixture. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy, scraping down the bowl as needed. Slowly add the dry brownie mix, beating on medium speed until the dry mix is completely blended into the cream cheese. Pour the filling into the prepared crust and spread evenly. Cover and refrigerate for 4 hours until the filling is firm. FOR THE GLAZEIn a small bowl, combine dry brownie mix, vegetable oil and heavy whipping cream or milk. Whisk until the mixture is smooth. For a thinner mixture, you can add additional heavy whipping cream. Drizzle over the cheesecake. FOR THE TOPPINGPlace the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Remove the springform pan edge and use a large star tip to pipe the whipped cream on the outside edges of the cheesecake.

Quick And Easy Sticky Buns

Quick And Easy Sticky Buns 1 (10 ounce) can refrigerated biscuit dough 2 tablespoons margarine, melted 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 2 tablespoons dark corn syrup 1/4 cup chopped pecans Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all . Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm

Tuna Pasta Salad

Tuna Pasta Salad 8 oz small shells pasta , or your favorite bite-size pasta 7 oz canned albacore white tuna, packed in water , drained 2 celery ribs , chopped 1/4 cup chopped red onion 1 cup frozen peas 1/2 cup mayonnaise 1/2 cup plain Greek yogurt dried dill weed , to taste, optional salt and pepper , to taste Cook noodles according to package instructions, until al dente. Drain. In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna. In a separate bowl, mix the mayo and Greek yogurt. Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste. Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately

chocolate ooey gooey cake

chocolate ooey gooey cake 2 sticks (226g) butter, melted 1 pkg chocolate cake mix 3 eggs (one egg for bottom cake layer THEN two eggs for filling layer) 1 (8-ounce) package cream cheese, softened 1/4 c cocoa powder 16 oz confectioners sugar 1 tsp. vanilla extract Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3inch round cake pan OR 9x13 dish. (I have heard a bundt works as well!) Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended. Pat the mixture into prepared pan and set aside. In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9x13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.