Caramel Breakfast Cake

Caramel Breakfast Cake 2 tablespoons sugar 3⁄4 cup caramel ice cream topping 2 (8 ounce) packages refrigerated buttermilk biscuits 1⁄3 cup butter or 1⁄3 cup margarine, melted 1⁄4 cup chopped pecans Preheat oven to 400°. Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts. Pour topping over nuts. Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center. Bake at 400° for 23-25 minutes. Let stand 5 minutes; invert onto serving plate. Serve warm.

layered taco salad

layered taco salad 1 lb. extra lean ground beef 1 small can green chilies, undrained 1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt) 1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder) 1 cup ranch sour cream mayonnaise, divided (recipe below) 1 (15 oz.) can of your favorite beans, rinsed and drained very well 1/2 can (about 7 oz.) sweet corn, drained very well 1/2 cup chopped purple or green onion + more for top 8 oz. of your favorite tomato salsa 8 oz. shredded sharp cheddar cheese 1 (3.8 oz.) can sliced black olives, drained very well 1/2 lb. bacon, fried until crispy, cooled completely, and crumbled 2 jalapeno peppers, sliced 1 Roma tomato, seeds removed, chopped ripe avocado chunks, (optional) tortilla chips for topping Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9×13 glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving. Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too! for the ranch sour cream mayonnaise: 3/4 cup real mayonnaise 1/4 cup full fat sour cream 3 to 6 Tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley) add gradually, according to individual taste Mix well. Chill until ready to use.

Saucy Italian Drunken Noodles

Saucy Italian Drunken Noodles Olive oil 4 spicy Italian sausage links, casings removed 1 large onion, quartered and sliced thinly 1 ½ teaspoons salt 1 teaspoon Italian seasoning ½ teaspoon cracked black pepper 1 red bell pepper, cored and thinly sliced 1 yellow bell pepper, cored and thinly sliced 1 orange bell pepper, cored and thinly sliced 4 cloves garlic, pressed through garlic press ½ cup white wine (I used Chardonnay) 1 (28 ounce) can diced tomatoes with juice 2 tablespoons flat-leaf parsley, chopped ¼ cup fresh basil leaves, julienned, divided use 8 ounces Pappardelle noodles, uncooked Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil Once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; When the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; Next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Peppermint Cookies with Peppermint Frosting

Peppermint Cookies with Peppermint Frosting Serves: 12 cookies 1 cup Butter (Sweet Cream Salted) 3/4 cup Cornstarch 3/4 cup Powdered Sugar 1 cup Flour 1/2 teaspoon Peppermint Extract Peppermint Candies In a large bowl, cream butter, cornstarch and powdered sugar until creamy. Mix in peppermint extract. Add the flour and mix until combined. Roll dough into a ball and slightly flatten the ball with the bottom of a glass or measuring cup before baking. Bake in a 350 degree oven for 10-12 minutes. Frost with peppermint-buttercream-frosting Decorate the cookies with Crushed Peppermint Candies PEPPERMINT BUTTERCREAM FROSTING 1 pound (4 cups) of Powdered Sugar 1 cup Butter (We use Salted Sweet Cream Butter) 1 Tablespoon Milk 1 1/4 teaspoon of Peppermint Extract Food Coloring – Red Add powdered sugar to mixing bowl. Add softened sticks of butter Add 1 tbsp of milk. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. Add more milk, a little bit at a time until frosting is the proper consistency. Add Peppermint Extract

Lazy Day Slow Cooker Barbecue Beef Brisket

Lazy Day Slow Cooker Barbecue Beef Brisket 2 teaspoons dried thyme 1 tablespoon smoked paprika 2 teaspoons kosher salt 2 teaspoons black pepper 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 3 pounds beef brisket , fat trimmed 1/2 teaspoon liquid smoke 1 1/2 cups barbecue sauce 2 tablespoons Worcestershire sauce In a small bowl, mix together the thyme, paprika, salt, black pepper, onion powder, garlic powder, cayenne, and cumin. Rub beef with the liquid smoke to coat, then rub with the spice mixture. Lightly coat a 6-quart oval slow cooker with nonstick cooking spray. Pour in the barbecue and Worcestershire sauce; stir together. Add beef and coat with the sauce. Cover and cook on low until fork tender, for 8-10 hours. Transfer beef to a cutting board; let rest, loosely covered with foil, about 20 minutes. Cut meat across the grain into 1/2-inch slices and serve with the sauce. Recipe Notes You might be tempted to use regular paprika and skip the liquid smoke, but for optimal results use smoked paprika, as listed - it’s rich in sweet and smoky flavor with a great depth to it, unlike its Hungarian counterpart. Additionally, the liquid smoke adds a wonderful mesquite flavor to the meat.

Mexican Rice Skillet

Mexican Rice Skillet 1 pound lean ground beef 1 small sweet onion , diced 1 can (15 ounce) diced tomatoes, undrained 1 can (10 ounce) Rotel, undrained 1 cup low-sodium chicken broth 3/4 cup uncooked long grain white rice 2 teaspoons brown sugar 1 teaspoon kosher salt 1/2 teaspoon cumin 1/2 teaspoon Worcestershire sauce 1/8 teaspoon black pepper 1/2 cup shredded cheddar or Mexican blend cheese fresh chopped cilantro (or parsley) In a large ovenproof saute pan (with a lid), cook beef and onion over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, salt, cumin, Worcestershire sauce, and pepper. Bring to a boil; stir once, then cover tightly. Reduce heat to low and let cook for 30 minutes undisturbed. In the meantime, preheat oven to 375 degrees F. Uncover pan and give the mixture a stir; sprinkle with the cheese. Transfer to the oven and bake for another 10 minutes until cheese is bubbly and melted. Sprinkle cilantro over the top and serve!

Simple Cinnamon Cake

Simple Cinnamon Cake 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon cinnamon 3/4 teaspoon salt 1 1/3 cups granulated sugar 2/3 cup unsalted butter , softened 2 teaspoons vanilla 3 large eggs 2/3 cup whole milk Cinnamon Syrup Glaze 1/2 cup granulated sugar 1/3 cup water 6 tablespoons unsalted butter 1 teaspoon vanilla 3/4 teaspoon cinnamon Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add eggs, one at a time, fully incorporating between each one. Beat in the flour mixture, alternating with the milk. Pour batter in the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from oven; cool 10 minutes. While the cake cools, make the cinnamon glaze. In a small saucepan, combine the sugar, water, butter, vanilla, and cinnamon. Heat over medium until sugar is dissolved and mixture is slightly thickened. Turn cake out onto a wire rack set over a plate. Using a fork, poke holes all over the cake, then drizzle with the cinnamon syrup glaze. Slice, serve, and enjoy!

Chicken Broccoli Pasta Salad

Chicken Broccoli Pasta Salad 1 pound (4 cups) dried Radiatore pasta 1 pound cooked seasoned chicken breast, diced into small cubes (about 2 cups) 3 cups small broccoli florets 1/2 cup golden raisins 1/2 cup diced celery 3/4 cup sliced almonds 4 scallions, diced For The Dressing 1 cup mayonnaise 3/4 cup sour cream (or plain Greek yogurt) 2 tablespoons honey 3 teaspoons Dijon mustard 1 1/2 teaspoons kosher salt 1 teaspoon dried Italian seasoning 1/2 teaspoon pepper Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking. In an extra large bowl, whisk together all the ingredients for the dressing until combined and smooth. Add in the cooked pasta, chicken, broccoli, raisins, celery, almonds, and scallions; toss to combine and coat. Enjoy right away or refrigerate until ready to serve. Notes If you cannot find Radiatore pasta, just use any type of small tubular pasta with ridges, which helps the other ingredients and dressing get caught in all the nooks and crannies, making every bite awesome. This can be made up to 24 hours in advance, but ideally not longer than that because the dressing will begin to loosen. If making it ahead of time, I recommend adding in the almonds right before serving, so they maintain their crunch. Give the salad a few good stirs to incorporate everything again.

Chicken Dumpling Casserole

Chicken Dumpling Casserole 3 boneless chicken breasts, boiled and shredded 2 c chicken stock (from boiling breasts above) 1 stick butter 2 c milk 1 can cream of chicken soup 3 tsp wylers chicken granules 1/2 tsp dried sage 1 tsp black pepper and salt as desired 2 c bisquick Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken. When building the layered casserole, do not mix the layers. Layer 1 - In 9x13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken. Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Bake until the top is golden brown- approx. 50-60 minutes.

Twice Baked Cheesy Potato Casserole

Twice Baked Cheesy Potato Casserole 8 medium Potatoes 1/2 lbs. Bacon, chopped 1 pkg Rico's cheddar cheese 1/2 cup Sour Cream 1/4 cup Milk 1 tsp. Chives 1/2 tsp. Salt 1/2 tsp. Black Pepper 1/2 tsp. Garlic Salt 3/4 cup shredded Mild Cheddar Cheese Peel & boil Potatoes. Mix Rico's Cheddar Cheese, Sour Cream, Milk, Salt, Black Pepper & Garlic with Potatoes. Whisk together until well mixed. Spread Potato mixture into a greased 7 x 10 glass casserole dish. Top with 3/4 cup Cheddar Cheese, Bacon & Chives. Bake at 350 for 30 minutes.

Jamaican Banana Bread

Jamaican Banana Bread Ingredients 2 tablespoons butter or 2 tablespoons margarine 2 tablespoons softened cream cheese 1 cup sugar 2 cups flour 1 egg 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup mashed ripe banana 1/2 cup milk 2 tablespoons dark rum ( or 1/4 teaspoon imitation rum extract and 2 tbsp water) 1/2 teaspoon grated lime rind 2 teaspoons lime juice 1 teaspoon vanilla extract 1/4 cup chopped toasted pecans 1/4 cup coconut ★ Topping 1/4 cup brown sugar 2 teaspoons butter or 2 teaspoons margarine 2 teaspoons lime juice 2 teaspoons dark rum 2 tablespoons chopped toasted pecans 2 tablespoons coconut Preheat oven to 375 degrees. Beat 2 Tbsp butter and cheese at medium speed. Add the sugar, beat well. Add the egg, beat well- Mix in banana and next five ingredients (through vanilla) stirring well. Add flour, baking powder, baking soda, and salt to banana mixture mixing well to combine. Add 1/4 cup pecans and 1/4 cup coconut. Pour into 8X4 loaf pan coated with spray, bake 1 hour. Cool in pan 10 minutes, remove. Cool slightly. ★ To make topping, combine brown sugar and 2 tsp each of lime juice, butter, and rum in a saucepan- bring to simmer. Cook 1 minute, stirring constantly, remove from heat. Stir in remaining nuts and coconut, spoon over loaf.

Chicken Tortilla Crockpot Soup

Chicken Tortilla Crockpot Soup 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 (15 once) can black beans-rinsed 1 tablespoon chopped cilantro 7 corn tortillas vegetable oil Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Apple Cream Cheese Dessert

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

Mini Pumpkin Pie Croissants

Mini Pumpkin Pie Croissants 2 tubes crescent rolls (open and split lengthwise to make more cresents) Beat until fluffy: 4 oz cream cheese, 1 can pumpkin (not pie filling), 2 Tbsp. pumpkin pie spice, 3-4 Tbsp. sugar. Place one large spoonful on each crescent and spread. Roll crescent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned)

Smokie Stuffed Bacon Wrapped Jalapeños

Smokie Stuffed Bacon Wrapped Jalapeños 12 fresh jalapeno peppers 12 slices of bacon 24 little smokies 1 package of cream cheese (room temperature) 1 cup shredded mild cheddar cheese 2 tsp paprika 1 tsp cayenne pepper ★To start the construction of the stuffed jalapeños, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane intact if you want to feel the heat. In a mixing bowl, combine the cream cheese, shredded cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture. Top each one of the jalapeno “boats” with a little smoky. Wrap each of the smoky topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smoky. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smoky. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole. Cooking the peppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll lose their stability and your turds will spill out all over your smoker. Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. If you don’t have a smoker you can cook them in your oven on 300 for an hour or a little longer

Olive Cheese Bread

Olive Cheese Bread 1 loaf French bread (14-inches long) 1/2 cup mayonnaise 1/2 cup unsalted butter ,softened 1 1/2 teaspoons Sriracha 6 ounces (1 jar) sliced pimiento-stuffed green olives ,drained 2.25 ounces (1 can) sliced black olives ,drained 8 ounces shredded Monterey Jack cheese 2 stalks green onions ,diced Preheat oven to 350 degrees F. Slice the loaf of bread in half, lengthwise. Scoop out some of the surface, making a shallow well. Place on a baking sheet. In a large bowl, mix together the mayonnaise, butter, and Sriracha until combined and smooth. Add in both olives, cheese, and scallions; mix to combine. Divide and spread the filling evenly between the two bread halves. Bake for 25-30 minutes or until cheese is melted and browning. Cut into 2-inch portions across and serve as an appetizer. Recipe Notes This can be fully prepped a day beforehand (not baked) - secure in plastic wrap and store in the refrigerator. Let sit at room temperature for a bit and then bake.

BARGE PIE

BARGE PIE 1st Layer: 1 heaping cup graham cracker crumbs (or 1-1/4 cups finely crushed pretzels) 1/4 cup unsalted butter, melted 1/4 cup sugar Mix all together and press into your pan. 2nd Layer: 1 pkg (8 oz) cream cheese, softened 1/2 scant cup powdered sugar (Confectioner’s sugar) 1/2 large tub of Cool Whip 1 tsp pure vanilla 1/2 cup all natural creamy peanut butter Whip this all together in a bowl and spread over crust. 3rd Layer: 1 package instant chocolate pudding 2 cups milk (you can use almond milk if you like) Mix together according to package directions, and pour over 2nd layer. Set in refrigerator for 15 minutes to firm up the pudding. 4th Layer: 1/2 large tub of Cool Whip Spread the Cool Whip gently over the 3rd layer, then sprinkle the top with Heath bits. * If desired, you can drizzle it with chocolate syrup or caramel syrup. Store in the fridge!

Blueberry Dumplings

Blueberry Dumplings 3 cups of fresh or frozen fruit (cut in bite size pieces) 2 rolls of Crescent Rolls 1 stick of butter 1 cup of sugar 2 tsp cinnamon 1 can of citrus soda like sprite or 7up Preheat oven to 350 Roll fruit up into the crescent rolls. Place in a 9×13″ pan. Place a couple pieces of fruit on top of each. Melt butter and splenda until melted and blended, stir in cinnamon. Drizzle evenly over the top of the crescents and fruit. Pour the can of diet citrus soda around the crescents. Bake at 350 degrees for approximately 20 minutes or until crescents are are browned nicely. Can serve with low fat or fat free ice cream or whipped topping.

Drunken Melon Balls

Drunken Melon Balls 7 c. melon balls (any melon, or assorted melons) 3 T. sugar 1 c. white (or light) rum 1 tsp. lemon zest 1/2 tsp. lemon juice 1 T. lime zest Scoop out little balls of melon from each of your melons (I prefer a blend of honeydew, cantaloupe and temptation melon) until you have 7 cups worth. Put them into your nice big bowl. Dissolve 3 tablespoons of sugar in the white rum and then add 1/2 teaspoon of lemon juice. Pour the rum over the melon balls and toss lightly to coat. Zest a lemon and a lime, then sprinkle the melon balls with 1 teaspoon of lemon zest and 1 tablespoon of lime zest. Place the bowl in the refrigerator for at least one hour before serving. The longer you leave the fruit, the more it will soak up the rum mixture — so beware. Toss once more before serving and enjoy

Marinated Grilled Shrimp

Marinated Grilled Shrimp 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Salami Cream Cheese Roll Ups

Salami Cream Cheese Roll Ups 1 pound cream cheese, room temperature 1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier) 1/2 green pepper, thinly sliced,Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle. Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the sliced green peppers over the cheese. Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.) Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner.

Hamburger Potato Casserole

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

Stove Top Stuffed Bell Peppers

Stove Top Stuffed Bell Peppers 4 -5 medium bell peppers 1 lb ground beef, browned 1/4 cup chopped onion, fine 1 cup breadcrumbs 1/4-1/2 teaspoon prepared horseradish 1/2 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons catsup 1 egg, beaten 1/4 cup milk 1 quart tomato juice Cheese slices (optional) Cut off the stems of the peppers and remove the seeds.Brown the beef.Saute the onion until it’s limp. Mix the remaining ingredients in a bowl and fill the peppers with the beef mixture. Place them in a deep dutch oven type pot, a cast deep iron skillet will also work. Add about 1 quart tomato juice in the pot. Cover and simmer adding a tomato juice if needed. Cook for 45 or until minutes pepper are soft. I like to add a slice of cheese to each and pop them under the broiler til it’s browned

Pecan Pie Bark

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

Butterscotch Cashew Popcorn

Butterscotch Cashew Popcorn 1/2 cup popcorn 1 cup brown sugar, packed 1/2 cup corn syrup 1/2 cup butter 1/4 cup butterscotch chips 1 teaspoon butterscotch schnapps 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups cashews Heat oven to 250F degrees. Grease parchment paper on a 14×10″ cookie sheet pan. Pop the popcorn. Put nuts and popcorn in a very large bowl or stock pot. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, schnapps, baking soda and salt until blended and smooth. Working quickly pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 30 minutes. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in zip lock bags in cool dry place up to 2 weeks if it last that long.

Potato Bacon Casserole

Potato Bacon Casserole 4 cups Shredded Frozen Hashbrowns 1/2 cup Onion, finely chopped 8 ounces Bacon, cooked and crumbled 1 cup Shredded Cheese 1 Can of Evaporated Milk (12 fl. oz) 1 Egg, large, lightly beaten 1.5 teaspoons salt PREHEAT oven to 350° F. Grease 8-inch-square baking dish. LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover. BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving. via-nestles Servings-6

PINEAPPLE COCONUT PIE

PINEAPPLE COCONUT PIE 1 20 oz. can crushed pineapple, drained 1 large box instant vanilla pudding mix 3/4 c. Greek yogurt (I used pineapple yogurt) 1 8 oz. can pineapple, sliced, drained & halved 10 Maraschino cherries, drained 4 Tbsp. shredded coconut 1 graham cracker crust Combine the crushed pineapple, dry pudding mix and yogurt. Mix well until incorporated. Pour mixture into graham cracker crust. Scatter 2 tablespoon shredded coconut over pie evenly. Place halved pineapple slices and cherries on top. Sprinkle remaining 2 tablespoons coconut over pineapple and cherries. Cover pie with plastic wrap and refrigerate at least 2 hours before serving.

Orange Banana Nut Bread

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

HARVEST CARAMEL CORN

HARVEST CARAMEL CORN yield: 10 CUPS 10 Cups of Popped Popcorn Salt 1 Cup Butter (Sweet Cream Salted) 1 Cup Light Brown Sugar 2 tsp. Vanilla 1/2 tsp. Baking Soda Mini Rolos or Regular Rolos Harvest Blend M&M Candy Make popcorn. Salt popcorn and set aside. Melt 1 cup of butter in a medium saucepan over medium heat. Add 1 cup of brown sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil When it reaches a boil allow it to cook for 5 minutes without stirring. Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix. Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda. Drizzle 3/4 of the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Save 1/4 of the mixture to the side. Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner. Drizzle the remaining caramel mixture over the caramel corn and immediately sprinkle the M&M Candy and the Mini Rollo’s on the areas with the drizzled caramel mixture. Let the popcorn cool.

French Vanilla Chocolate Chip Cookies

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

Fresh Butter Beans with Ham

Fresh Butter Beans with Ham 1 lb. fresh shelled butter beans 1/4 cup of chopped ham Pepper to taste In a 2 quart saucepan over medium heat, add chopped ham and butter beans, saute for about 5 minutes, stirring frequently. Add pepper and enough water to cover beans; bring to a boil then reduce heat to simmer. Cover and cook approximately 25 minutes, stirring frequently or until beans are tender.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken 3-4 pounds boneless chicken thighs 3/4 cup sugar 1/4 cup soy sauce 6 TB apple cider Vinegar 3/4 tsp. ground ginger 1 tsp. minced garlic 1/4 tsp. pepper 4 tsp. corn starch 4 tsp. cold water Cooked rice Place chicken in crock pot on low heat. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick. Pour chicken over cooked rice and cover with your sauce

ROCKY ROAD POPCORN BALLS

ROCKY ROAD POPCORN BALLS 3 cups miniature marshmallows 1/4 cup butter 8 cups freshly popped popcorn 1/2 cup dry-roasted unsalted peanuts 1/2 cup miniature chocolate chips Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat. Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips. With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.

CAJUN MEATBALLS

CAJUN MEATBALLS 1 pound lean ground beef 1 1/2 teaspoons hot pepper sauce 2 tablespoons Cajun seasoning 1 tablespoon Worcestershire sauce 1 tablespoon dried parsley 1/4 cup finely chopped onion 1/4 cup fresh bread crumbs 1/4 cup milk 1 egg 1/2 cup barbeque sauce 1/2 cup peach preserves Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle. In a small bowl, combine the barbeque sauce and peach preserves. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

RED BEANS & RICE DISH

RED BEANS & RICE DISH 1 lb red beans, soaked 1 ham bone with meat on it 1 lb of smoked sausage 1 cup onion, chopped 1 cup celery, chopped (I usually add more) 1 clove garlic, minced 2 bay leaves ½ tsp basil ½ tsp thyme ½ tsp pepper Pinch of cayenne 1 cup white rice ( I usually use brown, and it doesn’t soak up as much liquid as white when mixed with the Red beans) Soak beans in cold water overnight. Drain beans. ( I usually will bring beans to a boil, turn off burner and let sit for an hour or so instead of doing soaking overnight) Put all ingredients except for rice in a large stock pot. Add enough water to cover ingredients. Bring to boil, then cover and lower flame. Simmer on low heat for about 2 ½ hours.. To prevent beans from sticking stir and scrape sides of pan every half hour. If mixture becomes too dry add another ½ cup of water. To make rice N’Orleans style put cup of rice plus 2 cups of cold water and ¼ tsp salt in a very heavy saucepan. Bring to boil and then stir with folk. Cover pan tightly and cook over low heat for 18 minutes. Or prepare rice the way you normally do, I have a rice cooker so I use that.. Serve tender beans over a mound of rice

Fruit Yogurt Bars

Fruit Yogurt Bars 1 1/2 cup non fat greek yogurt (I used 3/4 cup plain and 3/4 cup vanilla) 2 tablespoons honey (can add more if you like it sweeter) 3/4 cup chopped mixed berries Mix all ingredients together. Line in an 8×8 baking dish and place in freezer. Once frozen cut into bars.

Wilted Lettuce

Wilted Lettuce Lettuce or mixed greens 4 to 8 pieces of cooked bacon 2 Tbsp Apple Cider Vinegar 1 tsp sugar or stevia 1/4 tsp salt 1/8 tsp pepper 6 green onions 2 hard boiled eggs While the grease is hot from your bacon.. add the vinegar, sugar, salt, pepper , chopped onions… stir well… pour over lettuce that you have already crumbled your bacon on… mix well .. add sliced eggs…. mix

Bourbon Chicken

Bourbon Chicken 4 chicken breasts 1/2 teaspoon minced garlic 1/4 cup apple juice 1/2 cup brown sugar 2 tablespoons ketchup 1 tablespoon apple cider vinegar 1/2 cup water 1/3 cup soy sauce 1 tablespoon cornstarch Cut chicken in small chunks and fry until cooked through (I use olive oil). Drain any excess grease from frying pan. In a bowl, mix together garlic, apple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, and cornstarch. Whisk together till cornstarch is fully dissolved. Add sauce to skillet with chicken. Stir to coat chicken. Reduce heat to simmer. Cover and simmer for 10 minutes. Serve over white rice, noodles or on hoagie bun.

Pineapple Margarita

Pineapple Margarita 3 oz Canned 100% Pineapple Juice 1 1/2 oz tequila 1 oz triple sec 1 oz lemon juice 1/2 oz crushed ice Combine pineapple juice, tequila, triple sec, lemon juice and ice in blender. Cover; blend until slushy. Serve in frosted glass.

Sour Cream Biscuits

Sour Cream Biscuits 4 c. flour 2 tbsp. baking powder 2 tsp. salt 2 tsp. sugar 1/2 tsp. baking soda 1 c. sour cream 1 c. shortening Mix dry ingredients and with pastry blender cut in sour cream and shortening until mixture resembles coarse crumbs. Knead dough 6 to 8 strokes; if dough is to dry, add a little water a teaspoon at a time. Roll dough 1/2 inch thick and cut biscuits; bake on greased cookie sheet 10 to 15 minutes at 425°F. To do ahead up to 1 month, prepare biscuits and do not bake. Freeze on cookie sheet; place frozen biscuits in plastic bag and keep frozen. About 30 minutes before serving time, remove as many as needed and bake.

Hawaiian Pineapple Poke Cake

Hawaiian Pineapple Poke Cake 1 (18 1/4 ounce) box yellow cake mix 1/3 cup oil 3 eggs 1 1/4 cups water 1 (20 ounce) can crushed pineapple, drained 1 (8 ounce) package cream cheese, softened 1 (3 3/4 ounce) package instant vanilla pudding 1 1/2 cups cold milk 2 cups non-dairy whipped topping grated coconut (to garnish) chopped nuts (to garnish) Prepare cake according to package directions using oil, eggs and water. Bake in greased and floured 9X13 pan. When cool, punch holes in cake with handle of wooden spoon. Pour pineapple over top of cake. Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread. Spread over top of cake. Top with whipped topping, coconut and nuts. Refrigerate until ready to serve.

Chicken Alfredo Casserole

Chicken 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

Creamsicle Jello Mold

Creamsicle Jello Mold For the Orange Jello 2 envelopes unflavored gelatin ½ cup cold water ½ cups boiling water ½ cup sugar 2 cups freshly squeezed orange juice For the Vanilla Ice Cream Jello 2 cups vanilla ice cream 3 envelopes unflavored gelatin ½ cup cold water 1 cup boiling water ¼ cup sugar For the Orange Jello Sprinkle the 2 packets of gelatin over the cold water. Let sit until absorbed and softened. Pour the boiling water over the gelatin and stir until completely dissolved. Stir in the sugar and orange juice, and stir to dissolve the sugar. Pour into a 9×13 baking dish and refrigerate for at least 4 hours, or until firm. Cut into small cubes and transfer to a jello mold or square baking dish. Store in the refrigerator. For the Vanilla Ice Cream Jello Melt the vanilla ice cream in a small saucepan on the stove or in the microwave. Set aside to come to room temperature. Sprinkle 3 packets of gelatin over the cold water. Let sit until absorbed and softened. Pour the boiling water over the gelatin and stir until completely dissolved. Add in sugar and stir to dissolve. Stir in the melted ice cream. After ensuring the mixture is at room temperature, pour the ice cream mixture over the orange cubes and refrigerate overnight.Cut into slices or cubes.

Amish Friendship Bread

Amish Friendship Bread 2 ¼ tsp. (1 package) active dry yeast ¼ C water 1 C flour 1 C sugar 1 C warm milk Do Not Use Metal Bowl Or Metal Utensils Day 1 Combine yeast and water, and let sit for 10 minutes. In a 2 quart plastic, glass, or ceramic container, or in a gallon Size zip lock bag, combine sugar and flour. Mix well. Add to This the milk and yeast mixture. If using a bowl, mix ingredients well And cover loosely. If using zip lock bag, seal tightly and squish bag Until well mixed. Leave on a counter; do not refrigerate mixture During fermentation process. Days 2-4 Stir starter with wooden spoon, or squish bag daily. If using a bag, open to let air out and reseal. Day 5 Stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Mix well. Days 6-9 Stir starter with wooden spoon or squish bag daily. Day 10 Stir in 1&1/2 cup flour, 1&1/2 cup sugar, and 1&1/2 cup milk. Mix well. Remove 2 cups starter mixture to make your bread ( recipe follows), And keep one for yourself to start process again. Divide the remainder starter mixture into 1 cup portions to give To friends along with a copy of this recipe, or store in the refrigerator and begin the 10 day process over again skipping day 1, starting at day 2. You can freeze the starter in 1-cup measures for later use. Frozen starter takes 3 hours at room temperature to thaw before using. If the starter isn’t passed on the 10th day be sure to date the bag so the friend Can determine where they are in the process. Amish Friendship Bread 1 cup starter 1 cup oil 3 beaten eggs ½ cup milk 1/2 tsp. vanilla extract 2 cup flour 1 cup sugar 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt 2 tsp cinnamon 1 large package vanilla instant pudding mix nuts, optional raisins, optional dates, optional cinnamon sugar In a large non metallic bowl combine starter, oil, eggs, milk and vanilla. In a separate bowl combine flour, sugar, baking powder, baking soda, salt cinnamon , and vanilla pudding mix. Add to starter mixture, and mix well. At this point add your nuts, raisins, or dates. About 1 cup total. Grease 2 loaf pans and sprinkle bottoms liberally with the cinnamon sugar. Pour the batter into loaf pans, and sprinkle with more cinnamon sugar. Bake 325* for 1 to 1 ½ hrs or until toothpick inserted in the middle comes out clean. Cool 10 minutes before removing from pan. Options: Chocolate Bread- Omit the Cinnamon & Vanilla Pudding Add 2 tsp Cocoa 1 Cup Chocolate Chips 1 Large Box Instant Chocolate Pudding Lemon Poppy Seed Bread- Omit Cinnamon & Vanilla Pudding Mix Add 1 Large Box Instant Lemon Pudding 1 Tbsp Poppy Seeds To make 2 different loaves, omit cinnamon & large box of pudding, divide dough in half. Use a small box of instant pudding mix of choice per loaf.

SAUSAGE BRUNCH CASSEROLE

SAUSAGE BRUNCH CASSEROLE 1 1/2 pounds ground pork sausage 1 (8 ounce) package refrigerated crescent roll dough 2 cups mozzarella cheese 4 eggs, beaten 3/4 cup milk salt and pepper to taste Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Bayou Beans & Rice

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

Skillet Fiesta Dinner

Skillet Fiesta Dinner 1 lb ground turkey or 1 lb beef 1⁄2 cup chopped onion 1 (1 1/4 ounce) envelope taco seasoning 1 1⁄2 cups water 1 (14 1/2 ounce) can stewed tomatoes, undrained 1 cup frozen corn 1 1⁄2 cups uncooked instant rice 2 cups shredded cheddar cheese In a skillet, cook turkey or beef and onion and drain fat. Stir in taco seasoning, water, tomatoes and corn and bring to a boil. Add rice. Reduce heat, cover and simmer for 5 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese, cover and let stand until the cheese is melted.

Breakfast Hash

Breakfast Hash 1 lb Breakfast Sausage of your choice 1 Green Pepper 1 Yellow Onion 1 Bag Southern Style Hashbrowns (thawed) 1 Cup Chicken Broth 1/2 Stick Butter Franks Hot Sauce (to your liking) 1-2 Cup Shredded Cheese of your choice Salt & Pepper to Taste Cook onions and green peppers till soft (about 10 minutes) Mix Sausage in and cook till done Add Thawed Potatoes, Chicken Broth, 1/2 Stick Butter, Hot Sauce and Salt & Pepper. Cook Until Potatoes Are Heated Through. Stir gently so the potatoes do not break down! Add Cheese and Stir Till Just Melted

HAMBURGER MUSHROOM BAKE

HAMBURGER MUSHROOM BAKE 1 lb lean ground beef (0.45 kg) 1 tsp salt (5 mL) 1/2 tsp black pepper (2 mL) 6 oz cream cheese (180 g) 3 eggs 1 lb mushrooms (0.45 kg) 2 tbsp butter (30 mL) 1 tsp seasoning salt (5 mL) 1 tsp dried parsley (5 mL) 1/4 tsp black pepper (1 mL) Grated cheese (optional) Preheat oven to 350°F (180°C). In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper. If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool. In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down. In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. If desired, sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

GARLIC CHICKEN AND GREEN BEANS

GARLIC CHICKEN AND GREEN BEANS 1 large chicken breast, diced 1 lb of fresh french green beans (If from Costco or Sam's it is about half a package) water 1 Tbs minced garlic Seasonings to taste: Ground pepper and salt Onion powder Granulated garlic or garlic salt Start by warming your pan, put a little bit of water in the bottom with the minced garlic, and chicken. Season with a little ground pepper, a dash of onion powder, and garlic salt. Brown chicken to point that is is brown on the exterior, but not cooked through Add in green beans and about 3/4 cup of water. Cover and let steam for 3-5 minutes Uncover and stir, cook for 3-5 more minutes until beans are tender and chicken is cooked through. Taste, and season with additional ground pepper, onion powder and garlic salt (About 1/2 tsp of each should suffice)

EASY SWEET AND SOUR CHICKEN

EASY SWEET AND SOUR CHICKEN 1 tsp olive oil 1/2 a white onion 1/2 red bell pepper 1/2 yellow bell pepper 1/2 orange bell pepper 2 cups pineapple 1 bag Grilled Chicken Breast Strips Sweet and Sour Sauce 1/4 cup ketchup 1/2 cup pineapple juice 1/2 cup white sugar 1 Tbs soy sauce 1 Tbs oyster sauce 1/4 cup rice wine vinegar 1 tsp garlic salt 1/4 tsp chili paste or sriracha (more if you want it to have heat) 1 Tbs corn starch Cut onion, peppers, and pineapple into bite sized pieces. Heat olive oil in a large skillet, and sauté the onions, peppers, and pineapple over medium heat. While the onions, pepper, and pineapple cook, mix together all the sweet and sour sauce ingredients, whisking until combined. Pour sauce over the top of the peppers and pineapple. Add in Grilled Chicken Breast Strips Stir to coat, and cook 3-5 minutes, until sauce boils and chicken is heated through. Serve over white rice.

30 MINUTE CHEESY GARLIC SHRIMP ALFREDO

30 MINUTE CHEESY GARLIC SHRIMP ALFREDO 2 cups 2% milk 4 ounces cream cheese 2 Tbs flour 1/2 tsp salt 3 Tbs butter 3 Tbs minced garlic 1 lb peeled and deveined shrimp 1 cup grated Mozzarella cheese or 3 cheese blend 1/3 cup parmesan cheese (optional) Pepper to taste Parsley to garnish Using a hand mixer or blender, mix together the milk, cream cheese, flour, and salt until smooth, set aside In a saucepan, melt butter and add garlic. Saute garlic for about a minute, then add in peeled and deveined shrimp Cook 3-5 minutes, until pink, and just barely cooked through Remove shrimp from pan, leave garlic and butter drippings in saucepan Add milk mixture to the pan, and stir for 4 minutes on medium heat. Bring to a simmer, and keep stirring for about 6 more minutes until is starts to thicken. Remove from heat, add grated cheese and Parmesan Cover, let stand for about 5 minutes. Add shrimp into sauce and let stand another 5 minutes Serve over noodles of choice, I chose fettuccine . (1 lb package is sufficient) Garnish with some dried parsley Notes Substitute chicken to make a chicken fettuccine Alfredo instead of a shrimp Alfredo pasta.

GARLIC SHRIMP

GARLIC SHRIMP 1 cup butter 1/2 cup minced garlic 1 tsp onion powder 1/4 tsp paprika 1.5 lbs of jumbo shrimp Salt to taste Pepper to taste Start with a small pad of butter and your garlic in a medium fry pan. I uses my Anolon Frying Pan which I absolutely love because it heats evenly, is metal utensil safe, and can be used in the oven up to 400 degrees. Saute your garlic for a minute or so. Add in the onion powder and paprika Add in the rest of your butter, and let it melt. Clean, devein, and shell your shrimp Add shrimp into pan of melted butter and garlic, keep on medium heat. Stir, flip, and help shrimp cook evenly, cook until pink through. Pepper to taste Serve with slaw, rice, etc. Notes Cook until just pink, cook time will vary based on the size of shrimp you use.

CREAMY FRENCH ONION BEEF AND NOODLES

CREAMY FRENCH ONION BEEF AND NOODLES 2 Tablespoons Olive Oil 1 Pound Beef Stew Meat 1 Teaspoon Onion Powder 1 Teaspoon Garlic Powder 1 Teaspoon Salt 1/2 Teaspoon Pepper 1 Can French Onion Soup 2 1/2 Cups Beef Broth 2 Cups Egg Noodles 1/2 Cup Sour Cream 1/4 Cup Parmesan Cheese 1 Cup French Fried Onions Heat the olive oil in a large pot over medium high heat. Add the beef and season with the onion powder, garlic powder, salt, and pepper. Cook for 3-5 minutes until beef is seared on all sides. Add French onion soup, beef broth, and egg noodles to the pot and bring to a boil. You can make your own French Onion Soup or you can buy it pre-made! Boil for 7-10 minutes until noodles are tender and most of the liquid is absorbed. Stir in the sour cream and parmesan cheese. Sprinkle with french fried onions as desired. Serve immediately.

SEASONED MIXED NUTS

SEASONED MIXED NUTS 4 cups unsalted mixed nuts (cashews, walnuts, almonds, pecans, or pistachios) 1 tablespoon sea salt 2 teaspoons ground black pepper 1 teaspoon garlic powder 2 teaspoons cinnamon 1/2 teaspoon cayenne pepper 2 tablespoons brown sugar, tightly packed 2 tablespoons real maple syrup 2 tablespoons unsalted butter, melted Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside. In a large bowl, combine all ingredients and toss until nuts are completely coated and all seasonings are evenly distributed. Spread nuts onto lined baking sheet into a single layer. Bake for 8 – 10 minutes before stirring nuts to ensure they are evenly toasting. Continue baking for another 8 – 10 minutes or until nuts are a nice golden brown. Watch closely in final minutes, however, to ensure the nuts do not overcook. Remove from oven and sprinkle with additional sea salt or other seasonings, if desired. Serve immediately or store in an airtight container once cooled. YIELD: 4 CUPS

Orange Streusel Coffee Cake

Orange Streusel Coffee Cake For the coffee cake: 2 cups all-purpose flour 1/2 cup sugar 2 tsp. baking powder 1/2 tsp. salt 1 tbsp. orange zest 1/2 cup milk 1/2 cup orange juice 1/3 cup vegetable oil 1 egg 1/2 tsp. vanilla extract For the topping: 1/2 cup sugar 1/4 cup flour 2 tbsp. cubed butter Preheat an oven to 375°F. Grease and flour a 9-inch cake pan. Set aside. Whisk together flour, sugar, baking powder, salt and orange zest. Add the milk, orange juice, oil, egg and vanilla extract. Stir just until combined. Pour into the prepared pan. In a small bowl, combine the topping ingredients using a pastry blender or 2 crisscrossed knives until the mixture is the texture of cornmeal. Evenly sprinkle the mixture over the cake batter. Bake for 40-45 minutes, or until a toothpick inserted near the center tests clean. Allow to cool completely in the pan.

Sheet Pan S'mores

Sheet Pan S'mores 1 (8-oz.) can crescent dough 2 tbsp. cinnamon sugar 6 Hershey chocolate bars 1 (10-oz.) bag large marshmallows Preheat oven to 400°. Line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together. Fold edges of dough in to create a crust. In a small bowl, combine sugar and cinnamon. Sprinkle all over dough. Transfer baking sheet to oven and bake until crust is golden about, 10 to 15 minutes. Remove baking sheet from oven. Layer bottom with chocolate bars. Arrange marshmallows on top of chocolate. Return to oven and bake until marshmallows are golden, about 10 minutes.. Watch carefully: once they brown, they brown fast!

Blueberry Crumble Bars

Blueberry Crumble Bars Blueberry Filling 3-4 cups blueberries 1/2 cups sugar 1 tablespoon cornstarch 1 tablespoon lemon juice Crust 1 1/2 cups all-purpose flour 1 cup finely ground cornmeal 3/4 teaspoons salt 1 cup butter at room temperature 3/4 cups sugar 1 teaspoon vanilla Blueberry Filling Preheat oven to 350. Butter or grease a 9-inch square pan. Combine blueberries, sugar, cornstarch, lemon juice and a pinch of salt in a 2-quart saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer, stirring constantly until it thickens slightly. Remove from heat and set aside. Crust Stir together flour, cornmeal, and a pinch of salt and set aside. Cream softened butter and sugar in a bowl until it is light and fluffy, then add vanilla and mix. Add dry ingredients on low speed being careful to scrape the sides of bowl several times. Stop mixing when ingredients are fully incorporated but dough is still crumbly. Evenly distribute 1 1/2 cups of the crumbly dough over bottom of prepared pan and press lightly to hold in place. Put the remaining dough in the refrigerator. Bake crust for 25 minutes, or until lightly toasty brown. Spread 1 1/2 cups blueberry filling over crust and crumble the remaining dough over the top of filling. An even covering will produce a crust that covers blueberries almost entirely, letting it peak through here and there. Put back in oven and bake until top crust is golden brown, about 40 minutes, rotating the pan halfway through the baking time. Remove from oven and cool on a rack for 10 minutes then carefully run a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

Mandarin Orange Cranberry Bread

Mandarin Orange Cranberry Bread 2 C. self rising flour 1/2 C. sugar 2 T. butter, melted 1 egg, beaten 1 1/4 C. milk 1/2 tsp. vanilla extract 1 C. fresh whole cranberries 11 oz. can mandarin oranges, drained Whisk together the flour and sugar. Add in the melted butter, egg, milk and vanilla extract. Stir well to combine then fold in the cranberries and mandarin oranges. Butter a loaf pan very well and pour the mixture into the pan and spread around to even out. Bake at 375 degrees for 35-40 minutes or until a skewer stick comes out clean. Remove from the pan to a cooling rack.

Easy Spice Cookies

Easy Spice Cookies 1 box of Spice Cake Mix 1/3 cup oil 2 eggs powdered sugar for dusting. Mix cake mix, oil and eggs. Form into 1 inch balls. Flatten with a fork in the fashion shown (criss cross) Bake at 375°F for 6-8 minutes. Let cool slightly but not all the way. Dust with powdered sugar

Cheesy Garlic Rice

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

Zucchini Pineapple Bread

Zucchini Pineapple Bread 3 Eggs 1 Cup Oil 2 Cups Sugar 3 Cups Flour. 3 tsp. vanilla 1 tsp. Baking Powder. 1 tsp. Baking Soda 1 tsp Salt 3 tsp. cinnamon 1 Cup Walnuts chopped (optional) 1 8 oz. can crushed pineapple “drained” 2 Cups Grated Zucchini Mix all the dry ingredients, cream the oil, sugar, vanilla and eggs. Add the creamed mixture to the dry ingredients, add the pineapple & nuts, then and add to two prepared (greased and floured) bread pans. Bake at 350* for approximately 55 minutes. If you use a convection oven you may need to alter the baking time by a little less.

Chicken Jalapeno Popper Soup

Chicken Jalapeno Popper Soup 1 bag stir fry veggies 1 bag of great northern beans 16 oz 1 can rotel (tomatoes and green chilies) 1 can diced tomatoes with onion celery and bell pepper 1 Jalapeno pepper 1 Tbs. fresh minced garlic 2 Tsp. chili powder 1 Tsp. Cumin 1 Tsp. Oregano crushed red pepper to taste 32 oz box of all natural chicken broth 1 package of cream cheese 8 oz. 1 package of turkey bacon 5 oz. 1 whole bell pepper some extra frozen peas (about 1 cans worth) chicken amount to taste I pre-cooked the chicken and bacon before adding them to the rest of the ingredients. I also let it get hot before adding in the cream cheese. otherwise you put it all in the crock pot and let cook for 6-8 hrs or until all ingredients are thoroughly cooked. Fair warning tastes wonderful

Moroccan Chicken

Moroccan Chicken 1 lb chicken 1 big potato 2 chopped garlic cloves A handful chopped Parsley & Cilantro 2 tsp olive oil 2 tsp lemon juice 1 tsp ginger Salt & pepper to taste 1/2 teaspoon turmeric a pinch of crumbled saffron threads Mix all the ingredients to make a spice rub for the chicken from the spices, garlic, parsley, cilantro, lemon juice, and olive oil. Set aside around 2tbsp of the mix for the potatoes. Rub under and on the skin. Let the chicken marinate for minimum 2hours (or overnight) When ready pre-heat the oven to 450F, place chicken in a greased pan, marinate the potatoes and place them around the chicken. Bake on 450F for 45min -Always cover the chicken after taking it out of the oven so it will not dry out-

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

Eskimo Cookies

Eskimo Cookies 3/4 cup butter 3/4 cup white sugar 3 Tablespoons unsweetened cocoa powder 1/2 teaspoon vanilla extract 1 Tablespoon water 2 cups rolled oats 1/3 cup confectioner’s sugar (for decoration) Soften butter and beat well. Add sugar and mix well. Add cocoa, vanilla and water. Then add oatmeal. Shape into 36 balls and roll in confectioner’s sugar. Keep in refrigerator.

BAKED CINNAMON “CHIPS”

BAKED CINNAMON “CHIPS” 6-8 small flour tortillas 1 Tbsp butter, melted ½ cup sugar 2 tsp cinnamon Preheat oven to 350°. Cover a baking sheet with parchment paper. Combine sugar and cinnamon in a zipper baggie. Shake until well mixed. Sprinkle a heavy layer of cinnamon sugar on your prep surface (I used a plate). Brush the melted butter on both sides of the first tortilla and lay on sugar mix. Sprinkle on cinnamon sugar, making sure to coat the entire top. For the next few tortillas repeat the same thing. Once tortillas are stacked, buttered and coated, cut the stack into 8 equal pieces (I used a pizza cutter). Take each “chip” place on the baking sheet. Keep them spread out evenly so that they don’t get soggy. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely. If you have leftover cinnamon sugar, you can store it for later or simply spread it on top of your chips before they bake (as I did) to make them super cinnamon-y!

Orange Banana Nut Bread

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

Pumpkin Pie Chex Mix

Pumpkin Pie Chex Mix 4 cups Chex cereal (any kind) 2 1/2 Tbsp pumpkin puree’ 3 Tbsp butter 1/3 cup brown sugar 1 tsp cinnamon Dash of nutmeg Dash of cloves Pre-heat oven to 350. Pour Chex cereal in a medium sized bowl. Set aside. Melt butter in saucepan. After melted, add brown sugar, spices and pumpkin. Pour mixture over Chex cereal and mix well until cereal is coated. Spread mixture over a baking sheet and bake for 10 minutes. Stir mixture and bake for another 10 minutes.

Creamy Pasta Salad

Creamy Pasta Salad ½ box shaped pasta 1 head of broccoli, chopped 1 cup frozen peas, thawed ½ pkg mini pepperonis (regular size is ok, too) 8 Monterey Jack cheese sticks (snack sticks) cut into chunks (you can use any kind of cheese, but we always have these around, and it is easy to just slice them up!) 3 medium carrots, chopped Ranch dressing (We use the packet to make our own...much better tasting) Cook pasta according to directions on box. Drain it. Place colander of drained pasta into a bowl of ice & water to cool it off. Put the rest of the ingredients, except the ranch dressing into a bowl. Pour the cooled pasta onto a clean towel and pat it dry. Put the pasta into the bowl with the other ingredients. Stir in the Ranch Dressing to your liking.

Cheesy Spinach & Bacon Dip

Cheesy Spinach & Bacon Dip 16 ounces Velveeta 1 1 4oz can Diced Tomato with Green Chiles 6 slices Crispy Bacon, chopped 1 10 oz pkg frozen spinach, thawed & drained Combine all ingredients in a microwave safe bowl. Cook for 3 minutes on high. Stir. Cook again, in 2 minute increments, stirring each time until cheese is melted and ingredients are thoroughly blended. Serve with Tostitos Fajita Scoops

Sweet & Spicy Chicken

Sweet & Spicy Chicken 2 large carrots, peeled and sliced about 1/2-inch thick 2 large red or green bell peppers, cut into 1/2-inch chunks 3 cloves garlic, finely minced 4 boneless skinless chicken breasts 2 tsp. ground ginger 1 tsp. salt 1/2 tsp. pepper 8 ounces orange juice 2 cups Mandarin orange segments or fresh orange segments 2 Green onions, chopped hot cooked rice Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

CABBAGE SOUP WITH HAMBURGER

CABBAGE SOUP WITH HAMBURGER 2-3 pounds of hamburger (can substitute ground turkey) 1 head of cabbage, chopped 2 cup celery, diced 2 cup white or yellow onion, diced 1 green bell pepper, diced 2-3 cloves garlic, minced 5-6 cups beef broth 2 - 14 oz can basil, oregano, garlic diced tomatoes 2 teaspoon oregano 2 teaspoon basil ½ teaspoon red pepper flakes few shakes of black pepper ½ teaspoon salt (optional) Brown your hamburger before adding to crock pot. Put all the ingredients in the crock pot, stir it around Cook on high between 5-6 hours or cook on low between - 6-8 hours

S’mores Cone

S’mores Cone (Oven Variation of a Campfire Cone) Sugar cone Peanut butter Chopped-up bananas Marshmallows Chocolate Chips Spread peanut butter on the inside of the sugar cone. Layer the remaining ingredients in the cone. Cover the top of the cone with foil and place on a cookie sheet. Heat in a 350 degree oven for about 5-7 minutes

Breakfast Tostada

Breakfast Tostada For each serving you need: Tostada Shell 1/4-1/3 cup refried beans Salsa, if desired 1-2 scrambled eggs shredded Cheddar cheese Heat beans in a microwave safe container, covered but with space for steam to escape, on full power for about 1 minute or until hot. Spread beans on tostada shell. Top with desired amount of salsa and put scrambled eggs on salsa. Top with shredded Cheddar cheese. Serve! You could easily add chopped green bell peppers, onions, cooked chorizo, chopped ham, sliced avocados or anything

BREADMAKER FRENCH BREAD

BREADMAKER FRENCH BREAD Yields: 2 loaves (16 slices each) 1-1/4 cups water 2 tsp. sugar 1 tsp. salt 3-1/2 cups bread flour 1-1/2 tsp. active dry yeast 1 tbsp. cornmeal Glaze: 1 egg 1 tbsp. water 2 tsp. sesame seeds, toasted, optional In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1-2 tbsp. water or flour if needed). When cycle is complete, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10×8-in. rectangle. Roll up jelly-roll style, starting with the long side; pinch to seal seams. Sprinkle a greased baking sheet with cornmeal. Place loaves seam-side down on prepared pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Meanwhile, preheat oven to 375 degrees. Whisk egg and water; brush over loaves. With a sharp knife, make 4 shallow slashes across the loaves. Sprinkle with sesame seeds if desired. Bake at in preheated oven for 20-25 minutes or until golden brown. Cool on wire racks.

Mexican Pinto Bean Casserole

Mexican Pinto Bean Casserole 1 pkg. (11 oz.) Doritos or Fritos chips 2 cans (30 oz. each) pinto beans, rinsed and drained 1 can (15 oz.) whole kernel corn, drained 1 can (14.5 oz.) diced Mexican-style tomatoes, drained 1 can (8 oz.) tomato sauce 1 tbsp. chili powder*** 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. dried oregano 1/8 tsp. cayenne pepper 1/2 tsp. paprika 1-1/2 tsp. ground cumin 1 tsp. salt 1 tsp. pepper 2 cups (8 oz.) Cheddar cheese Optional – lettuce, sour cream, jalapenos, black olives and tomatoes/salsa Preheat oven to 350°. Crush chips and sprinkle into a greased 13x9x2-in. baking dish. In a large bowl, combine all of the remaining ingredients except the cheese – mix well. Pour evenly over chips. Sprinkle with cheese. Bake, uncovered, for 20-25 minutes or until heated through. Serve with lettuce, sour cream, jalapenos, black olives and tomatoes/salsa. *** You may choose to use an envelope of taco seasoning in place of the spices, if desired.

Cheesy Tuna Melts

Cheesy Tuna Melts 3/4 cup chopped celery 3/4 cup chopped onion 2 can tuna (6 oz. each) tuna, drained and flaked 1-1/2 cup Cheddar cheese, shredded 1/2 cup mayonnaise 1/4 tsp. seasoned salt, optional 8 hamburger buns, split Preheat oven to 350° F. In a bowl, combine the first six ingredients. Spread tuna mixture on bottom buns; replace tops. Wrap in foil. Bake for 15-20 minutes or until the cheese is melted. Serve immediately.

Chocolate Upside Down Cake

Chocolate Upside Down Cake 1¼ cups water ¼ cup butter 1 cup packed brown sugar 1 cup flaked coconut 2 cups (12 oz.) semisweet chocolate chips 1 cup chopped pecans 2 cups miniature marshmallows 1 pkg. (18¼ oz.) German chocolate cake mix Ingredients listed on the cake mix Preheat oven to 350° F. Grease a Bundt pan and set aside. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar and mix well. Pour into Bundt pan. Sprinkle with coconut, chocolate, pecans and marshmallows. Prepare cake batter according to package directions. Carefully pour over the marshmallows. Bake according to the directions on the box for a Bundt cake or until a toothpick inserted near the center tests clean. Cool 5-10 minutes before inverting onto a serving platter.

Beefy Jalapeno Corn Bake

Beefy Jalapeno Corn Bake Yield: 10-12 servings 1 lb. lean ground beef 2 eggs 1 can (14 oz) cream-style corn 1 cup milk ½ cup vegetable oil 1 cup cornmeal 3 tbsp. all-purpose flour 1½ tsp. baking powder ¾ tsp. salt 4 cups (16 oz.) shredded Cheddar cheese, divided 1 medium onion, chopped 4 jalapeno peppers, seeded and chopped Preheat oven to 350° F. Grease a 13x9x2-in. baking pan and set aside. Meanwhile, cook and crumble the beef until no longer pink. Drain and set aside. In a bowl, beat eggs, corn, milk and oil. Add cornmeal, flour, baking powder and salt. Mix well. Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef, onions and jalapenos. Sprinkle with remaining cheese. Pour the remaining batter over the top. Use the back of a spoon to spread the batter all the way to the edges. Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean. Serve hot.

Fish Nuggets

Fish Nuggets Yield: 2½ dozen 2 eggs, beaten ½ cup dry bread crumbs ½ cup Cheddar cheese, shredded ¼ cup finely chopped onion 1 garlic clove, minced ½ tsp. dried parsley ½ tsp. lemon pepper 1½ cups flaked, cooked fish Oil for frying Tartar sauce, optional Heat about ½-1-in. of oil in a large, deep skillet to 375° F. In a bowl, combine the first 8 ingredients; mix well. Stir in the fish. Roll into 1-in. balls. Carefully place balls in hot oil – make sure you don’t overcrowd the pan – fry in batches if necessary. Fry until golden brown, turning as necessary to evenly fry the fish balls. Drain on paper towels. Serve with tartar sauce if desired.

Tortilla Pizza

Tortilla Pizza 1 small whole-wheat tortilla ¼ cup pizza sauce ¼-⅓ cup shredded cheese toppings of choice (I used about 4-5 chopped pepperoni) Preheat oven to 425° F. Place tortilla on an ungreased baking sheet. Top with pizza sauce, then cheese. Add whatever toppings you prefer. Place in oven and bake for 12-15 minutes or until tortilla is golden and cheese is bubbly. Slice and eat! Copyright © Love Bakes Good Cakes 2012 All Rights Reserved

Saucy Franks with Rice

Saucy Franks with Rice ½ lb. bacon strips, diced 1 small onion, chopped ⅓ cup green pepper, chopped 2 stalks of celery, chopped 3 garlic cloves, minced 1 cup unsweetened pineapple juice ¾ cup ketchup ¼ tsp. chili powder, heaping 1 pkg. (1 lb.) hot dogs, cut into bite-sized pieces Pineapple chunks or tidbits, drained, optional Cooked rice In a medium saucepan, cook bacon until crisp. Drain bacon on paper towels; set aside. Drain bacon grease, reserving 1 tablespoon of the drippings. Saute the onion, celery, green pepper and garlic in the drippings until tender. Add pineapple juice, ketchup and chili powder; mix well. Bring the mixture to a boil. Add the hot dogs and return to a boil. Reduce heat and cover; simmer 8 minutes or until the hot dogs are heated through. Stir in the pineapple, if desired and cook another 3-5 minutes or until the pineapple are heated through. Mix in bacon. Serve over rice.

Spicy-Sweet Chinese Chicken

Spicy-Sweet Chinese Chicken 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsp. vegetable oil 2 cloves garlic, minced ¼ tsp. ground ginger ½-1 tsp. crushed red pepper flakes ¼ cup apple juice ⅓ cup packed light brown sugar 2 tbsp. ketchup 1 tbsp. cider vinegar ½ cup water ⅓ cup low-sodium soy sauce 1 tbsp. cornstarch 1 tbsp. water In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until lightly browned. Remove the chicken from the pan to a paper-towel lined plate to drain. Add the garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, vinegar, ½ cup water and soy sauce to the skillet and cook over medium-high heat until well mixed and the sugar dissolves, stirring occasionally. Add the chicken back into the skillet and bring to a boil. Reduce heat to medium-low and continue to simmer for 10 minutes or until the chicken is cooked through. In a small cup or bowl, combine the cornstarch with the 1 tbsp. water and add the slurry to the skillet. Turn the heat to high and continue to cook and stir until the sauce thickens slightly.

Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding 2 tubes (16 oz. each) refrigerated cinnamon rolls 4 tbsp. melted butter 1 cup raisins (optional) 8 eggs, slightly beaten 3 cups milk 1 cup sugar 2 tsp. vanilla extract 2 tsp. cinnamon Maple syrup (optional) Remove the frosting from the tubes and keep refrigerated until needed later in the recipe. Bake the cinnamon rolls according to package directions – minus the frosting. Allow to cool. Preheat oven to 350°F. Grease a 9×13-in. baking dish. Cube the cinnamon rolls and place in the baking dish. Drizzle the melted butter over the cinnamon rolls. Sprinkle with raisins, if desired. In a medium mixing bowl, combine the eggs, milk, sugar, vanilla and cinnamon. Beat until well mixed. Pour the mixture over the cinnamon rolls and gently press the cinnamon rolls down with the back of a spoon. Bake for 45 minutes or until the top springs back lightly when tapped. Top with the reserved frosting. Serve warm or at room temperature. If desired, drizzle individual portions with maple syrup. Store any leftovers in the refrigerator.

Gingerbread

Gingerbread Shortening for greasing pan Flour for dusting pan For the Gingerbread: 2⅓ cups all-purpose flour ½ cup shortening ⅓ cup sugar 1 cup molasses ¾ cup hot water 1 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon ¾ tsp. salt 1 large egg Caramel Sauce or Lemon Sauce, if desired Preheat oven to 325°F. Grease and flour the bottom and sides of a 9x9x2-inch baking pan. Beat all of the gingerbread ingredients with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape the sides of the bowl. Continue to mix on medium speed for 2-3 minutes. Pour into prepared pan. Bake 50-55 minutes or until a toothpick inserted near the center tests clean. Serve with Caramel or Lemon Sauce, if desired.

Canadian Meat Pie

Canadian Meat Pie For the crust: 2 cups all-purpose flour ½ tsp. salt ⅔ cup shortening 1 egg, beaten 2-3 tbsp. cold water Milk For the filling: 1 lb. ground beef ½ lb. ground pork 1 medium onion, chopped 2 cloves garlic, minced ¼ cup water 1 tsp salt ½ tsp. rubbed sage ½ tsp. dried thyme ¼ tsp. ground allspice ¼ tsp. pepper ⅛ tsp. ground cloves In a bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add the egg and water – toss lightly with a fork until the dough forms a ball. Divide the dough in half. Wrap each ball in plastic wrap and refrigerate. In a skillet over medium heat, cook the beef, pork, onion and garlic until the meat is no longer pink; drain. Stir in the remaining ingredients and cook and stir until the water has evaporated. Set aside. On a floured surface, roll out one portion of the dough, Line a 9-in. pie plate with dough. Spoon the meat mixture into the crust. Roll out the remaining dough to fit the top of the pie. Place over the filling. Seal and flute edges. Brush the dough with milk. Cut slits in the top. Bake at 375° for 30-35 minutes or until golden brown. (If the edges brown too fast, cover them loosely with foil.) Let stand 10-15 minutes before serving.

Bean Tostadas

Bean Tostadas Corn tortillas Oil, for frying 1 can (28-30 oz.) refried beans Choose your favorite toppings: Shredded lettuce Shredded Cheddar Cheese Chopped tomatoes Chopped red onion Black olives Sour Cream Guacamole Limes wedges Taco sauce or salsa In a medium skillet, heat about ½-inch of oil over medium-high heat. When the oil is hot, add a tortilla – cook one at a time – and fry until crisp and golden, flipping once. Remove to a paper towel lined plate to drain. Meanwhile, heat the beans in a medium saucepan over medium-low heat until heated through, stirring occasionally until hot. To serve – spoon beans onto the tortilla and spread around. Top with your choice of toppings.

Autumn Chopped Salad

Autumn Chopped Salad 6 to 8 cups chopped romaine lettuce 2 medium pears, chopped 1 cup dried cranberries 1 cup chopped pecans 8 slices thick-cut bacon, crisp-cooked and crumbled 4 to 6 oz. feta cheese, crumbled Poppy seed Salad Dressing (I like T. Marzetti) Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette) *On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that you use about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Cowboy Beans

Cowboy Beans 2 lb. ground beef 1 large onion, chopped 2 jalapenos, seeded and chopped 2 cans (28 oz. each) baked beans ⅔ cup brown sugar ½ cup ketchup ¼ cup molasses 1 tsp. chili powder 1 tsp. pepper ½ cup barbecue sauce ¼ cup mustard 1 tsp. salt 1-2 tsp. pepper sauce (such as Tabasco, optional) 1 lb. bacon, fried and drained (optional) Brown and crumble the ground beef in a skillet with the onion and jalapenos. Drain if necessary. Combine the beef mixture with the remaining ingredients. Put the mixture in a large casserole dish. Cover and bake at 350°F for 30 minutes. Uncover and bake an additional 30 minutes or until heated through and saucy. *Alternately, you could cook the beef with the onions and jalapenos, draining if necessary. Then combine all ingredients in a slow cooker coated with cooking spray and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. *If you prefer a less saucy dish, drain most of the liquid off the beans and proceed as directed.

Cowboy Spaghetti

Cowboy Spaghetti For the Sauce: 2 lbs. ground beef 1 large onion, chopped 1 green pepper, seeded and chopped 2 cans (15 oz. each) diced tomatoes, undrained 1 can (10 oz.) Ro-Tel tomatoes, undrained 1 can (8 oz.) tomato sauce 1 can (15 oz.) black beans, drained 3 tbsp. chili powder 1½ tsp. cumin 1 tsp. garlic powder 1 tsp. salt ½ tsp. pepper ½ tsp. onion powder ½ tsp. oregano pinch cayenne powder Spaghetti noodles Suggested toppings: Shredded Cheddar cheese, Sour Cream, Black Olives, Green Onions, Avocados, Chopped Tomatoes, Crushed Fritos In a large skillet, brown and crumble the beef with the onion and green pepper until meat is no longer pink. Drain if necessary. Add remaining “sauce” ingredients and cook over medium-low heat for 20-25 minutes, stirring occasionally. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain. To serve: Top cooked noodles with sauce and any desired toppings. Serve!

Mexican Breakfast Casserole

Mexican Breakfast Casserole 1 can (16 oz.) refried beans 1 can (10 oz.) Ro-Tel tomatoes, drained 6 Corn Tortillas, cut into quarters 6 eggs Salt & pepper 4-6 dashes hot sauce 1 can (4 oz.) chopped green chilies, undrained ½ lb. bacon, cooked and crumbled 1 cup Pepper Jack cheese, shredded 1 avocado, sliced or chopped 2 roma tomatoes, chopped Sour cream Spray an 8 X 8 baking dish with cooking spray. Spread half of the beans in the bottom of dish. Top with half of the Ro-Tel. Layer the tortillas on top. Spread the other half of the beans over the tortillas and top with the remaining tomatoes. In a medium bowl, whisk the eggs with salt, pepper and hot sauce to taste. Add the green chilies and mix. Pour the mixture over the tomatoes. Sprinkle the bacon pieces over the top of the eggs. Cover with aluminum foil and bake at 350°F for 30 minutes. Remove the foil and bake for 15 minutes longer, adding the cheese during the last 5 minutes. Remove from oven and allow to sit for 5 minutes before slicing. Serve with the avocado, tomatoes and sour cream.

M&M Chocolate Pudding Cookies

M&M Chocolate Pudding Cookies ¾ cup butter, softened ½ cup creamy peanut butter ½ cup sugar ½ cup brown sugar 2 eggs 1 tsp. vanilla ¼ cup cocoa powder 2¼ cups all-purpose flour 1 tsp. baking soda ½ tsp. salt 1 box (3.4 oz.) instant chocolate pudding 1 cup chocolate chips 1½-2 cups mini M&M’s candy In a medium bowl, cream the butter, peanut butter, sugar and brown sugar with an electric mixer until thoroughly combined. Add the eggs and vanilla. Mix well. In a separate medium bowl, combine the cocoa powder, flour, baking soda, salt and instant pudding. Slowly add the dry ingredients into the creamed mixture, mixing well. Stir in the M&M’s. Cover the bowl with saran wrap and chill for at least 30 minutes. Preheat oven to 350°F. Line baking sheets with parchment paper. Roll the dough into 1-inch balls. Bake for 8 minutes. Allow to cool for 2 minutes on the baking sheet before removing to cooling rack to cool completely. Store in a covered container.

Chili Cheese Dog Nachos

Chili Cheese Dog Nachos 1 lb. ground beef Salt and pepper to taste 1 small onion, diced 1 lb. hot dogs, diced A few shakes of Worcestershire sauce 2 tbsp. chili powder 2 tsp. cumin 8 oz. tomato sauce 8 oz. can water (use the empty tomato sauce can) Tortilla chips 6-8 oz. Cheddar cheese shredded Green onions (optional) Sour cream (optional) In a skillet, brown and crumble the ground beef with salt, pepper, diced onion and the hot dogs until the beef is no longer pink. Drain if necessary. Add the Worcestershire sauce, chili powder, cumin, tomato sauce and water. Bring to a boil and then reduce heat to medium-low heat, stirring occasionally, until it reaches your desired consistency. (I like ours the consistency of Sloppy Joe’s, but make yours how you like it). To serve, place the desired amount of tortilla chips on a plate. Top with the meat mixture, then the cheese. Add green onion and sour cream if desired.

Beef and Bean Nachos

Beef and Bean Nachos 1 lb. ground beef 1 medium onion, chopped 1 can (16 oz.) refried beans 2 tbsp. chili powder 2 tsp. cumin 1 tsp. salt ½ tsp. pepper ½ tsp. paprika ½ tsp. garlic powder ¼ tsp. onion powder ¼ tsp. oregano ⅛ tsp. ground cayenne pepper ½ cup water Tortilla Chips (homemade or store bought) Nacho Cheese (homemade or store bought) Optional toppings: tomatoes, green onions, sour cream, black olives In a skillet, cook and crumble the beef with the onion until meat is no longer pink. Drain if necessary. Stir in the beans and seasonings. Add water. Cook and stir over low-medium heat until the mixture is well combined and the beans have thickened slightly and are heated through. Remove from heat. To assemble: Layer tortilla chips on a plate. Add desired amount of nacho cheese. Spoon desired amount of meat/bean mixture on top. Add optional toppings if desired. Serve!

Chipotle Lime Chicken Tacos

Chipotle Lime Chicken Tacos 1½ lb. boneless, skinless chicken breasts Salt and pepper, to taste 1 lime, zested and juiced 2 chipotle chilies in adobo, finely minced (or more to taste) 1 tbsp. chili powder 1½ tsp. cumin 1 tsp. salt ½ tsp. pepper ½ tsp. paprika ½ tsp. garlic powder ¼ tsp. onion powder ¼ tsp. oregano ½ cup water Additional ingredients: Tortillas, warmed Lettuce, shredded Cheddar cheese, shredded Tomatoes, chopped Sour cream (optional) Place chicken in the bottom of a slow cooker. Season with salt and pepper. In a small bowl, combine the lime zest, juice, chipotle chilies, chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano and water. Mix to combine. Pour over the top of the chicken. Cover and cook over LOW heat for 6-8 hours or on HIGH for 3-4 hours, or until chicken shreds easily with a fork. Remove the chicken from the slow cooker and shred the meat. Add some of the sauce from the slow cooker for moisture. To serve: Top tortillas with the chicken mixture. Then add desired toppings such as lettuce, cheese, tomatoes and sour cream.

Taco Tatos

Taco Tatos 6 large russet potatoes, scrubbed and cut into 1-in. cubes ½ cup butter, melted or ¼-½ cup olive oil 2 tbsp. taco seasoning 1 cup (4 oz.) Cheddar cheese, shredded 1 lb. bacon, cooked and crumbled 3-4 green onions, chopped Salsa and Sour Cream, optional Preheat oven to 400°F. Spray a large baking sheet with cooking spray and set aside. In a large ziplock bag, combine the potatoes, butter and taco seasoning. Seal the bag. Shake and squeeze to make sure the potatoes are evenly coated. Spread into the prepared pan in a single layer. Bake for 45-55 minutes or until the potatoes are tender – flip twice with a spatula during cooking to ensure even browning. Remove from the oven and the sprinkle cheese over the top. Return to the oven for another 3-5 minutes or until the cheese is melted. Remove from the oven and sprinkle with bacon and green onions. Serve with salsa or sour cream if desired.

Cheeseburger Casserole

Cheeseburger Casserole 2 lb. ground beef 1 large onion, chopped ½ cup ketchup 2-3 tbsp. mustard ½ tsp. salt 1½ cups (6 oz.) Cheddar cheese, shredded 1 cup Bisquick 2 cups milk 4 eggs 1 tbsp. sesame seeds, optional Extra ketchup and mustard for serving, optional Preheat oven to 400°F. Spray a 9×13-in. baking dish with cooking spray and set aside. In a skillet, brown and crumble the beef with the onion until meat is no longer pink, drain. Stir in the salt, ketchup and mustard. Spread into the prepared pan. Top with cheese. In a medium bowl, combine the Bisquick, milk and eggs with a wire whisk or a fork until thoroughly combined. Pour evenly over the top of the cheese. Sprinkle with sesame seeds. Bake 25-30 minutes or until a knife inserted near the center comes out clean.

Breakfast Tacos

Breakfast Tacos with Ham, Green Chilies, Eggs and Cheese 6 eggs ¼ cup milk Salt and pepper to taste, optional 1 cup cooked ham, cubed 1 can (4 oz.) green chilies 1-1½ cups (4-6 oz.) Cheddar cheese, shredded 8-10 corn tortillas, warmed Salsa, sour cream or guacamole, optional In a medium bowl, whisk the eggs, milk, salt and pepper. Spray a large skillet with cooking spray. Heat over medium-high heat. Cook and stir (scramble) the eggs until almost firm. Add the ham and green chilies and continue to cook until the eggs are firm and scrambled. Top warmed tortillas with egg mixture then cheese. Serve with salsa, sour cream or guacamole if desired.

Creole Tuna

Creole Tuna ½ of a green pepper, chopped ½ of a small onion, diced 1 stalk of celery, diced 2 tbsp. butter 2 tbsp. all-purpose flour ½ tsp. sugar Salt and pepper, to taste ⅓ cup milk 1 can (14.5 oz.) stewed tomatoes (chop them up if you prefer smaller pieces) 1 can (6 oz.) tuna, drained and flaked 1 tsp. Cajun seasoning Cooked rice In a skillet, saute the green pepper in butter until tender. Stir in the flour, sugar, salt and pepper. Mix well. Slowly add the milk, stirring constantly until well combined and thickened. Stir in the tomatoes. Bring to a boil. Cook and stir for 2-3 minutes. Add the tuna and Cajun seasoning. Heat through. Serve over cooked rice.

Piña Colada Poke Cake

Piña Colada Poke Cake 1 can (20 oz.) crushed pineapple 1 box (18.25 oz.) Duncan Hines Moist Deluxe Pineapple Supreme cake mix Ingredients listed on box to make cake 1 box (3.4 oz.) Coconut Cream instant pudding mix 2 cups milk 1 container (8 oz.) Cool Whip, thawed 1 tsp. rum extract 1 bag (7 oz.) shredded sweetened coconut flakes Empty the pineapple into a colander or strainer and allow it to drain while preparing and baking the cake. Bake the cake according to package directions using a 9×13-in. baking pan. Mix the instant pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour the pudding mixture over the cake, trying to fill the holes. Let the cake cool completely. Spread the pineapple evenly over the cooled cake. Carefully mix the Cool Whip and rum extract. Top the cake with the Cool Whip, evenly covering the cake. Sprinkle the coconut evenly over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

Chili Dog Casserole

Chili Dog Casserole 1 pkg. (16 oz.) hot dogs 1 pkg. 6-8-in. flour tortillas, warmed 1 lb. lean ground beef 1 small onion, diced Salt and pepper, to taste A few shakes of Worcestershire sauce 2 tbsp. chili powder 2 tsp. cumin 1 can (8 oz.) tomato sauce 8 oz. can of water (use the empty tomato sauce can) 1 can (15-16 oz.) pinto beans, drained and rinsed 1½ cups (6 oz.) Cheddar cheese, shredded Topping ideas: Chopped Onions, mustard (optional) Preheat oven to 425°F. Spray a 9×13-in. baking dish with cooking spray and set aside. In a medium saucepan, cook and crumble the ground beef with the onion, salt and pepper until the meat is no longer pink; drain. Return the beef and onions to the pan; add Worcestershire sauce, chili powder, cumin, tomato sauce, water and beans. Bring to a boil and reduce heat to medium-low, stirring occasionally until it reaches your desired consistency. (I like our about the consistency of Sloppy Joe’s – but make it how your family likes it). Remove from heat and set aside. Meanwhile, wrap each hot dog in a tortilla like a burrito. Place seam side down in the prepared pan. Spread the chili sauce evenly over the top. Sprinkle with cheese. Cover with foil and bake for 25-30 minutes. Top individual portions with chopped onion or mustard, if desired.

Beefy Jalapeno Corn Bake

Beefy Jalapeno Corn Bake 1 lb. lean ground beef 2 eggs 1 can (14 oz) cream-style corn 1 cup milk ½ cup vegetable oil 1 cup cornmeal 3 tbsp. all-purpose flour 1½ tsp. baking powder ¾ tsp. salt 4 cups (16 oz.) shredded Cheddar cheese, divided 1 medium onion, chopped 4 jalapeno peppers, seeded and chopped Preheat oven to 350° F. Grease a 13x9x2-in. baking pan and set aside. Meanwhile, cook and crumble the beef until no longer pink. Drain and set aside. In a bowl, beat eggs, corn, milk and oil. Add cornmeal, flour, baking powder and salt. Mix well. Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef, onions and jalapenos. Sprinkle with remaining cheese. Pour the remaining batter over the top. Use the back of a spoon to spread the batter all the way to the edges. Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean. Serve hot.

Chocolate Chip S’mores Bars

Chocolate Chip S’mores Bars 1 pkg. (14 oz.) Immaculate Baking Chocolate Chunk Cookie Dough ¾ cup mini marshmallows 5 snack-size Hershey’s chocolate bars (.45 oz each) Preheat oven to 350°F. Lightly spray a 9×9-in. baking pan with cooking spray. Place the cookie dough in the pan. Bake for 10 minutes. Remove from the oven and using the back of a spoon, press the cookie dough evenly in the pan, forming a crust. Top with the chocolate bars and marshmallows. Return to the oven and bake an additional 10-15 minutes – or until the dough is cooked through and the chocolate and marshmallows have begun to melt. Allow to cool completely before cutting.

Toffee Apple

Toffee Apple Apples 2 C granulated sugar 2/3 C water 1/2 C light corn syrup 3 drops cinnamon candy flavoring optional Black gel food dye combine water, sugar, syrup in a saucepan over med heat when the sugar has dissolved turn heat up, and simmer Heat to hard crack stage 310°F (I turn it to low when it hits 300°) Turn the heat to low (take off the heat awhile if you need to) stir in flavoring and add black gel dip the apples, letting the excess drip off for just a bit place onto a pan with a silpat mat or parchment paper let cool 1 hour

Fall Snack Mix

Fall Snack Mix Candy Corn Reese’s Pieces Pumpkin Spice Marshmallows Caramel Bugles Mini Nutter Butters Cheez-It Crackers Mix desired amount of each ingredient in a large bowl. Store in a covered container.

Pumpkin Pecan Bread

Pumpkin Pecan Bread Yield: 1 loaf (12-16 servings) ½ cup warm milk 1¼ cups canned pumpkin (NOT pumpkin pie filling) 3 tbsp. butter 4½ tbsp. sugar ¾ tsp. salt 1½ tsp. cinnamon ¾ tsp. ground ginger ¼ tsp. ground cloves ¾ cup chopped pecans 3 cups bread flour 1 tbsp. active dry yeast In a bread machine pan, place all of the ingredients in the order suggested by the manufacturer. Select the dough only setting. After the bread machine signals that it is finished, punch down the dough and turn out onto a lightly floured surface. Roll the dough into a 11×7 rectangle. Starting on the long edge, roll up jelly-roll style, shaping into a loaf. Tuck ends under. Place in a well-greased 9×5-in. loaf pan. Cover and allow to rise for about 30 minutes, or until the dough is about an inch above the pan. Bake in a 400°F oven for 30 minutes. Remove to a cooling rack to cool completely before slicing.

Caramel Apple Galette

Caramel Apple Galette 1 refrigerated pie crust, brought to room temperature ½ cup caramel sauce 1 can (21 oz.) apple pie filling Preheat the oven to 425°F. Unroll the pie crust onto a pizza pan. Spread the caramel sauce over the top. Top with the apple pie filling leaving a 3-inch border. Fold the edges over the filling. Bake in preheated oven for 20-25 minutes, or until the crust is cooked and golden. Allow to cool slightly before serving.

Raspberry Zinger Poke Cake

Raspberry Zinger Poke Cake 1 box (18.25oz.) white cake mix Ingredients listed on box to prepare cake 1 box (3 oz.) raspberry flavored gelatin (Jello) 2 cups hot water 1 jar (10 oz.) raspberry preserves 1 tub (8 oz.) Cool Whip, thawed 1 bag (7 oz.) shredded coconut Bake the cake according to package directions using a 9×13-in. baking pan. After the cake has baked, remove from the oven. Using the handle end of a wooden spoon, poke holes all over the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry gelatin with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can. In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.

Barbecued Peanuts

Barbecued Peanuts Shortening, for greasing baking sheet ⅓ cup barbecue sauce 2 tbsp. butter, melted 1 tsp. garlic powder ¼ – ½ tsp. cayenne pepper 1 jar (16 oz.) dry roasted peanuts Preheat oven to 325°F. Grease a large baking sheet and set aside. In a large bowl, combine the barbecue sauce, butter, garlic powder and cayenne pepper. Add the peanuts and stir well, coating the peanuts evenly with the mixture. Transfer the peanuts to the baking sheet and arrange peanuts in a single layer. (A good jiggle usually does the trick!) Bake for 25-30 minutes, stirring every 10 minutes. After the bake time, spread the peanuts evenly on waxed paper to cool. Allow to cool completely before storing in an airtight container.

Strawberry Cream Pie {Easy & No-Bake}

Strawberry Cream Pie {Easy & No-Bake} 1 (9-in.) pre-made graham cracker pie crust 1 container (16 oz.) fresh strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups Cool Whip whipped topping, thawed, divided Additional sliced fresh strawberries, for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the Cool Whip. Spoon the mixture into the pie crust. Refrigerate at least 2 hours or until firm. To serve, garnish with the remaining Cool Whip, then top with sliced strawberries. Refrigerate leftovers. ***No food processor? No problem! You could do this without a food processor too! Just chop the strawberries very small and add sugar. Then, stir in the cream cheese. Proceed with the recipe as directed!

Cookie Mix

Cookie Mix 4 cups (from an 11.25 oz. box) Cookie Crisp cereal 2 cups (about 6 1-oz. packages – from a 12 pack box) mini Oreo’s 1 bag (8 oz.) Hershey’s Cookies ‘n’ Creme Drops candy 2 boxes (4 oz each) Cookie Dough Bites Add all of the ingredients in a large bowl. Gently mix with a large spoon or clean hands.

Crunchy Slaw With Citrus & Cilantro

Crunchy Slaw With Citrus & Cilantro 1 red cabbage (about 4-5 pounds), washed, cored & shredded 1 bunch fresh cilantro, chopped (about 1 1/2 cups) 1/4 cup fresh lemon juice 1/4 cup brown sugar zest of 1 lemon 1 tsp coarse salt Add the shredded cabbage in a large bowl, toss with the chopped cilantro. Sprinkle the brown sugar over the top, then pour over that the lemon juice, and finally the salt. Let it sit for 5 minutes, then toss to coat, cover with plastic wrap and refrigerate for at least 1 hour. Toss again when ready to serve. Keeps for up to 5 days if kept n an airtight container in the refrigerator.

Quick and Easy Cajun Shrimp

Quick and Easy Cajun Shrimp 3 tbsp. butter 1 lb. medium raw shrimp, deveined with tails on, rinsed and drained 2 tbsp. Cajun seasoning (or to taste) Chopped parsley Melt the butter in a skillet over medium-high heat. Place the shrimp in the pan, shaking a bit so they are in a single layer. Sprinkle with Cajun seasoning. Cook for 3 minutes. Stir the shrimp so that most of the cooked sides are face up. Allow to cook for an additional minute or two or until the shrimp are pink. Serve immediately.

Birthday Cake Popcorn Mix

Birthday Cake Popcorn Mix ½ cup popcorn kernels 2 bags (12 oz. each) Wilton vanilla-flavored candy melts ½ cup yellow cake mix 1 bag (8 oz.) Birthday Cake M&M’s candy 12 Birthday Cake Oreo cookies, roughly chopped Assorted sprinkles Pop popcorn kernels in an air popper or by using your favorite method. Pick out any unpopped kernels. Place the popcorn in a large bowl (if it isn’t already). Place wax paper on two baking sheets and set aside. Melt the Wilton candy melts according to package directions. Stir in the dry cake mix until thoroughly combined. Working quickly, pour the candy over the popcorn and mix well. Add M&M’s and Oreo cookies. Mix well. Divide the popcorn mixture between the two baking sheets, spreading out into a single layer and separating the pieces (its ok if they touch a bit). Immediately shake sprinkles over the top. Allow the popcorn to set until the candy melts have hardened. Break the popcorn into pieces before serving.

Soft Pumpkin Spice Cookies

Soft Pumpkin Spice Cookies For the cookies: 2½ cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 2 sp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. ground cloves ½ tsp. salt ½ cup (1 stick) butter, softened 1½ cups sugar 1 cup pure pumpkin (not pumpkin pie filling) 1 egg 1 tsp. LorAnn Pumpkin Spice Bakery Emulsion For the glaze: 2 cups powdered sugar 3 tbsp. milk 1 tbsp. melted butter 1 tsp. Lorann Oils Pumpkin Emulsion Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In a separate medium bowl, cream the butter and sugar. Add the pumpkin, egg and Pumpkin Spice Bakery Emulsion. Beat until creamy. Add the dry ingredients and mix until thoroughly combined. Drop by tablespoonfuls onto prepared cookie sheet. Flatten slightly. Bake for 15-20 minutes. Allow to cool on the pan for 3 minutes, then carefully transfer to a wire rack to cool completely. Prepare glaze: Combine the powdered sugar, milk, butter and Pumpkin Spice Bakery Emulsion. Add milk as needed to achieve desired drizzling consistency. Drizzle glaze over cooled cookies.