Coconut Balls

Coconut Balls  14 ounces (440g) sweetened condensed milk 1 stick (½ cup)butter 14 ounces (440g) coconut 2 cups chopped nuts 2 lbs (1kg) powdered sugar Ghirardelli Chocolate Candy Making Block (or your choice) (I only melt half at a time)  Mix all ingredients except chocolate, chill, and roll into balls. Let stand 1 hour in the refrigerator — after rolling into balls. Dip each candy into melted chocolate! let set on waxed paper!

PUMPKIN DUMP CAKE

PUMPKIN DUMP CAKE 1 15 oz can Pumpkin Puree 1 10 oz can Evaporated Milk 1 cup light brown sugar 3 eggs (slightly beaten) 3 tsp pumpkin pie spice 1 box yellow cake mix 1 cup (2 sticks) butter melted 1 cup coarsely crushed graham crackers or pecans (walnuts are good too) 1/2 cup toffee bits (optional) Preheat oven to 350 Spray a 9×13 baking pan lightly with cooking/baking spray In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips. Pour your melted butter evenly on top. Bake for 45-50 minutes until centre is set and edges are lightly browned. Notes Serve with ice cream or whipped cream

Homemade buttermilk Biscuits

Homemade buttermilk Biscuits 3 Cups self rising flour 2 Tbsp crisco 1 Tsp cream of tarter 1 Tsp sugar 1/2 tsp salt 1/2 Cup buttermilk 1/2 Cup milk plus some if needed Mix flour and crisco together until you form little pea size balls and add all the other ingredients. Flour work surface and kneed dough. Roll out to desired thickness, cut out biscuits and bake at 400 degrees for 12-15 min or until golden brown. Brush with butter after removed from oven.

BUTTERMILK PIE

BUTTERMILK PIE (100 yr. old recipe) 1 9" unbaked pie shell 3 eggs beaten 1/3 cup flour 1 Cup buttermilk 1 tsp vanilla extract 1/2 cup melted butter 1 cup sugar Mix the sugar and flour. Add the other ingredients and blend. Pour into unbaked pie shell that has been poked with a fork to prevent the crust from rising. Bake at 350 degrees until done. The crust is lightly brown and the center is set. (40 minutes). Optional: Top with cinnamon sugar.

Macaroni & Cheese

Macaroni & Cheese (serves 12-24) Ingredients: 1 pound elbow macaroni 1 cup whole milk 2 12-ounce cans evaporated milk 3 eggs 1 cup butter, cut into small pieces ½ pound Colby cheese, grated ½ pound Monterey Jack cheese, grated ½ pound sharp Cheddar cheese, grated 1 pound Velveeta cheese, cut into small chunks ½ cup sour cream Salt, to taste 1 TB white pepper 1 TB sugar 1 cup grated mild Cheddar Cheese 4 the topping Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside. Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan. While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese. Bake for 30 to 45 minutes or until the top is lightly golden brown.

Orange Gelatin Salad

Orange Gelatin Salad 🍊🍊🍊 1 11 oz can mandarin oranges, drained Del Monte Segments In Light Syrup Mandarin Orange 1 (8 ounce) can crushed pineapple, drained 1 (6 ounce) package orange flavored Jell-O® mix 16 ounces cottage cheese 8 ounces frozen whipped topping, thawed In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour. Add cottage cheese to fruit; stir to mix. Gently fold in whipped topping; chill and serve.

DIY Cleaning wipes

DIY Cleaning wipes Paper towels ½ tsp liquid dish soap 3 Tbsp vinegar 2 cups warm water container * optional~essential oil scent you desire....to cut out vinegar smell. I like the smell so I didn't use any cut paper towel roll in 1/2 combine ingredients in container. make sure you put the dish soap in last then it wont suds up. place 1/2 roll paper towel in container and put the lid on. I had an old store bought one Ive been using. turn upside down for a few minutes to make sure the paper towel gets soaked. I had a little leakage with this container the first time, so now I put plastic wrap on it before the lid goes on. once paper towel is thoroughly saturated you'll be able to pull out the cardboard middle and pull the wipes! I always make 2, since the paper towel is already cut.... one for each bathroom. you just have to double the ingredients AND..... this is also my streak free glass cleaner recipe.... so it is safe for glass. The wipes are a quite wet, I just squeeze out the excess solution first and have some dry paper towel around to wipe off!!!

Applesauce Cake

Applesauce Cake Cake Ingredients: 2 cups all-purpose flour 2 cups sugar 1 1/2 cups applesauce 1/2 cup Butter, softened 2 Eggs 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground allspice 3/4 cup golden raisins or raisins 1/2 cup chopped pecans Frosting: 1/3 cup Butter 3 cups powdered sugar 1 1/2 teaspoons vanilla 2 to 3 tablespoons milk 1/4 cup chopped pecans optional Combine all cake ingredients except raisins and pecans in bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Stir in raisins and 1/2 cup pecans. Pour into a greased 9x13 baking pan. Bake at 350 for 35-40 minutes. Frosting Melt 1/3 cup butter in a saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 4-6 minutes or until butter just starts to turn golden. Remove from heat. Cool completely. Combine browned butter, confectioners sugar and 1 1/2 teaspoons vanilla in bowl. Beat at medium speed, gradually adding milk beat until frosting is smooth and spreadable. Frost cooled cake. Sprinkle with 1/4 cup pecans if you like.

Hash Brown Crusted Breakfast Pizza

Hash Brown Crusted Breakfast Pizza Serve 4 (or one hungry biker) 3 cups frozen shredded hash browns, thawed and drained 4 TBSP ( 1/2 stick butter, melted) 4 large eggs, beaten 1/2 cup half-and-half 6 sliced bacon, chopped 1 sm onion, chopped 1 cup shredded Cheddar ¼ tsp salt ¼ tsp pepper Preheat oven to 450 degrees F. In a pan over medium heat cook bacon and onion together till bacon is crispy Combine the eggs, half and half, bacon, onion, and cheese in a bowl, mix well, set aside Gently press the hash browns between paper towels to get them really dry. In a bowl mix the hash browns with the melted butter then press them into the bottom of a 9-inch pie plate and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. Remove hash brown pie shell from oven, pour the egg mixture over it and return to the oven. Lower the temperature to 350 degrees and bake for about 30 minutes until the ‘Pizza’ is light golden brown on top and puffed.

Homemade Cheeseburger Poppers

Homemade Cheeseburger Poppers 1 can biscuits (10 ct or your own recipe) 10 pre-cooked meatballs Sliced Cheese Dill Pickle Slices Mustard Ketchup Preheat oven to 375 degrees. Spray a small casserole dish or cookie sheet with non-stick spray and set aside. On a cutting board or clean surface, flatten each canned biscuit out until around ¼” thick. Squirt a small amount of both ketchup and mustard onto biscuit and spread covering most of dough. Place ¼ slice cheese, small pickle and meatball onto dough. Wrap biscuit dough around meatball pinching to seal. Place “popper” onto cookie sheet or casserole with pinched side down. Bake at 375 degrees for 10-12 minutes or until golden brown. Serve with additional ketchup for dipping or as desired. These freeze and reheat in microwave (45-60 seconds depending on microwave temps).

Best Steak Marinade in Existence

Best Steak Marinade in Existence 1/3 cup soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper 1/4 teaspoon hot pepper sauce (optional) 1 teaspoon dried minced garlic (optional) Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Mexican Frito Pie

Mexican Frito Pie 1 lb. ground beef 1 med. onion, chopped 1 15.5 oz. can Chili beans 1 10 oz. can mild diced tomatoes with green chili's 1 15 oz. pkg. taco seasoning 1 pkg. Fritos chips 8 oz. shredded Colby jack cheese Brown ground beef, drain and add in onions and sauté till tender. Add in taco seasoning and diced tomatoes. Stir to combine and then add the chili beans and cook to heat through. Remove from heat and in a med. size casserole dish place a layer of hand crushed Fritos, then a layer of the meat filling top that with some cheese, repeat a second time ending with a final layer of Fritos on top. Bake at 350 degrees for 20 minutes, remove and top with a little more cheese. Return to the oven for 5 minutes longer. Serve over shredded lettuce.

Beef Barley Soup

Beef Barley Soup (Slow Cooker) 2 pounds stew meat (nicely marbled beef chunks) salt and pepper 2 tablespoons oil 10 cups water 3 mounded tablespoons good quality beef base 3 stalks celery (about 2 cups), chopped 2 onions, chopped 5 cloves garlic, minced 1 large potato, peeled and shredded, about 2 cups 3-4 large carrots, peeled and shredded, about 2 cups 1 cup pearl barley rinsed Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it–not what you want.) When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate. Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes…like home. SLOW COOKER INSTRUCTIONS: In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot. Add the beef base, celery, onions, and garlic to the slow cooker and stir. Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour. Add the barley and simmer for another hour or so, until it is tender.

English Toffee

English Toffee SERVINGS 20 1 cup butter 1 cup sugar 1 cup slivered almonds 1 tablespoon water 1 tablespoon light Karo syrup 5 Hershey Bars Combine all ingredients except the Hershey Bars. Cook in heavy pan over high heat. Stir until shade darker than brown sugar- about 10 to 12 minutes. Pour onto cookie sheet and spread with back of wooden spoon to all edges. Crush five Hershey Bars and spread over the top. Refrigerate immediately for about an hour or until cool. When harden, break into pieces and store in air tight container. Best if kept in refrigerator.

Chocolate No-Bake Cheesecake

Chocolate No-Bake Cheesecake 2 squares BAKER'S Semi-Sweet Chocolate 2 (8 ounce) packages Cream Cheese, softened 1/3 cup sugar 2 cups COOL WHIP DIPS Chocolate 1 OREO Pie Crust (6 oz.) Microwave chocolate in small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in COOL WHIP DIPS. Spoon into crust. Refrigerate 3 hours or until set. **Optional: Top with 1 1/2 cups halved strawberries just before serving. Store leftover pie in refrigerator.

Almond Joy Cookies

Almond Joy Cookies 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Pre-heat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Taco Rice Casserole

Taco Rice Casserole 2 pound ground turkey (or ground beef) 1 onion chopped 1 zucchini shredded (optional) 2 cups corn 2 cans black beans (drained -or use your homemade ones -if using homemade you may need to add additional salt) 2 cans diced tomatoes with green chilis (aka rotel) 1 package of Taco seasoning (or 4 tablespoons of homemade seasoning) salt 4 cups cooked rice (I used regular that I cooked but you can use any) handfuls of shredded cheese 2 9x13 pans First brown your ground turkey. Add in chopped onions and zucchini (this is optional but ads nutritional value and flavor) and cook until soft. Stir in Taco seasoning seasoning. Add corn, tomatoes and beans. Spray 2 9x13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly. Spoon the meat mixture over the rice. Top with the shredded cheese. If you want to eat it right away: Bake covered at 350 degrees for about 25 minutes until cooked through. If you want to freeze it: Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown. Recipe Notes My recipe is for 2 meals. Why? That way you can make one to eat now, and then the other one goes in the freezer. One mess, but you get 2 meals. If you don’t want to do that, just cut the recipe in half.

Reese’s Krispie Treats

Reese’s Krispie Treats What you need:... 6 Reese's peanut butter cups 1/2 cup chocolate chips 1 cup sugar 1 cup light corn syrup 1/4 cup creamy peanut butter 6 cups Rice Krispies Cereal 5 Tbsp butter 1 pinch of salt In a large sauce pan over medium heat, melt the butter, add sugar, corn syrup, Reese’s peanut butter cups, chocolate chips, and peanut butter until smooth and evenly mixed, then remove from heat. Then add the salt and cereal and stir until combined thoroughly. Butter an oblong cookie sheet or baking pan and spread mixture out evenly pressing down firmly. Place in the fridge to harden. Slice and Enjoy!

Authentic Mexican Bunuelos

Authentic Mexican Bunuelos 4 cups flour 1 tsp. baking powder 1 tsp.salt 1/2 cup sugar 2 eggs 1 cup milk 4 Tbl. (1/2 stick) unsalted butter oil for frying cinnamon-sugar mix In large bowl, mix flour, baking powder, salt and sugar. In smaller bowl, beat eggs and milk. Add this gradually, beating, to flour mixture. Add a half a stick melted butter, beat. Place dough on floured surface and knead til silky and elastic. Roll into balls or ropes, and flatten with the palm of your hand. Fry in hot oil, (370º), til golden. Drain on paper towels. Roll and toss in cinnamon/sugar mix.

HAND-BREADED TENDERLOIN SANDWICH

HAND-BREADED TENDERLOIN SANDWICH 1 pork tenderloin - cut off 6 to 8 slices ( 1/2 to 1-in. thick), reserve the rest of the tenderloin for another use 4 eggs Splash of milk 2 sleeves of saltine crackers Oil for frying Make an egg wash with the eggs and a splash of milk in a pie pan or similar sized bowl. Beat mixture well. Set aside. Place both sleeves of crackers in a large zip-top bag, squeeze as much air out as you can. Crush the crackers with the rolling pin until the pieces are crumbs. Place in a pie pan or similar sized bowl. Set aside. Place one piece of the pork on a plastic cutting board. Top with Saran wrap. Use the rolling pin to hit the pork, flattening it - working from the center out, flattening into fairly thin slices. Repeat with remaining pork slices. Lay out enough aluminum foil on your counter to comfortably hold all the tenderloins. One at a time, dip the pork pieces into the egg mixture, coating both sides well. Then place in the cracker crumb mixture, coating both sides well. Remove to the aluminum foil to rest while you repeat with remaining pork slices. Do not stack them on top of each other! Let the tenderloins rest about 10-15 minutes so the breading stays on during frying. Meanwhile, heat oil to 375 degrees F. Fry the tenderloins one or two at a time, depending on the size of your fryer, until golden brown. Flip once during frying to ensure even browning. Drain on paper towels. To serve, place on hamburger buns and top with mustard, pickles, and onions ... or your choice of toppings.

BREAKFAST TOSTADA

BREAKFAST TOSTADA 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.

Slow Cooker Chicken Posole

Slow Cooker Chicken Posole 1 can (15 oz.) yellow or white hominy, drained 1 can (14.5 oz) Mexican-style diced tomatoes 1 can (10 oz.) mild green enchilada sauce 2 medium carrots, diced 1 medium onion, chopped 3-4 garlic cloves, minced 2 tsp. cumin 1½ lb. boneless, skinless chicken breast halves (about 3-4) Chopped cilantro, optional Lime wedges, optional In a 4 qt. slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic and cumin. Add the uncooked chicken and stir to combine. Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender. Remove chicken from the slow cooker and shred. Stir chicken back into the slow cooker. Serve in bowls. Top with cilantro, if using. Serve with lime wedges and tortilla chips.

Tortilla Pizza

Tortilla Pizza Yield: 1 serving 1 small whole-wheat tortilla ¼ cup pizza sauce ¼-⅓ cup shredded cheese toppings of choice (I used about4-5 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!

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.

Breakfast Tacos with Ham, Green Chilies, Eggs and Cheese

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.

Enchilada Stuffed Shells

Enchilada Stuffed Shells 1 box (12 oz.) uncooked jumbo pasta shells 1 lb. lean ground beef 1 small onion, chopped 1 can (10 oz.) enchilada sauce ¼ tsp. chili powder ¼ tsp. dried basil ¼ tsp. dried oregano ¼ tsp. ground cumin 1 cup refried beans 1 roma tomato, chopped 1½ cups (6 oz.) Cheddar cheese, shredded Cook pasta according to package directions; drain and set aside. Preheat oven to 350°F. Meanwhile, in a nonstick skillet, cook the beef and onions over medium-high heat until the meat is no longer pink; drain. Stir in the enchilada sauce, seasonings, refried beans and tomatoes. Fill each pasta shell with some of the mixture. Place in a 13×9-in/ baking dish coated with non-stick cooking spray. Cover and bake for 25-30 minutes. Uncover and sprinkle with cheese and bake an additional 5 minutes or until the cheese is melted.

Gutter Dogs

Gutter Dogs 1 pkg. (16 oz.) hot dogs 8-10 slices bacon (one piece for each hot dog) 2 tbsp. butter 1 medium onion, chopped 1 small green pepper, seeded and chopped 2-3 cloves garlic, minced 8-10 hot dog buns, toasted if desired Desired condiments – ketchup, mustard and/or mayo (optional) Preheat grill. Wrap each hot dog in a slice of bacon, overlapping slightly. Secure the loose end with a toothpick. Grill, turning occasionally, until the bacon is crisp and the hot dog is heated through. Meanwhile, melt butter in a skillet. Saute the onion and green pepper for 3-4 minutes. Add the garlic and continue to cook until the onions and peppers are soft. Remove from heat. To serve, remove the toothpick from the hot dog. Place a hot dog in a bun and top with the onion and green pepper mixture. Serve with ketchup, mustard and mayo sauce if desired.

Denver Omelet Scramble

Denver Omelet Scramble 2 tbsp. butter 1 medium onion, chopped 1 green pepper, seeded and chopped 4 oz. fresh mushrooms, chopped 1½ cups fully-cooked ham, diced 10 eggs, slightly beaten Splash of water 1 cup (4 oz.) Cheddar cheese, shredded (optional) In a large non-skillet over medium-high heat, melt the butter. Sauté the onion, pepper and mushrooms for 3-4 minutes or until the vegetables begin to soften. Add the ham and continue to cook until the veggies are soft. Lower heat to medium-low. In a bowl, beat the eggs with water. Pour the eggs into the skillet and cook and scramble the eggs until they are no longer runny and are as done as you like. Sprinkle with cheese if desired. Serve!

Piña Colada Poke Cake

Piña Colada Poke Cake 1 can (20 oz.) crushed pineapple 1 box (18.25 oz.) 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.

Bacon, Egg & Cheese Quesadillas

Bacon, Egg & Cheese Quesadillas Yield: 4 servings 4 large (burrito-size) flour tortillas ½ lb. bacon 8 large eggs, slightly beaten 1 cup (4 oz.) Cheddar cheese, shredded Salsa and/or sour cream (optional) In a skillet, cook the bacon to desired crispness. Remove the cooked bacon to paper towels to drain. Remove all but about 1 tbsp. of the bacon grease. Add the beaten eggs to the pan. Cook and scramble the eggs until they are set and no longer runny. Remove the eggs from the heat. Crumble the bacon. Preheat a griddle over medium-high heat. Place a tortilla on the griddle. Spoon one-fourth of the eggs over half of the tortilla. Top with one-fourth of the bacon and one-fourth of the cheese. Fold the bare part of the tortilla over the top of the ingredients. Cook until the bottom begins to brown – carefully, flip the quesadilla over and continue to cook until the bottom browns and the cheese is melted. Remove from the griddle to a cutting board. Slice into 3-4 wedges. Repeat with remaining ingredients. Serve with salsa and/or sour cream, if desired.

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.

Chocolate Wasted Poke Cake

Chocolate Wasted Poke Cake 1 pkg. (15.25 oz.) chocolate cake mix Ingredients listed on box to make cake 1 box (3.9 oz.) instant chocolate pudding mix 3 cups milk, divided ½ cup chocolate syrup/topping 1 box (3.9 oz.) instant chocolate pudding mix 1 container (8 oz.) Cool Whip, thawed Assorted chocolate candies Bake the cake according to package directions using a 9×13-in. baking pan. Mix one of the pudding mixes 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 this mixture over the cake, trying to fill the holes. If necessary, microwave the chocolate topping (with the lid off) for about 30 seconds or until it pours easily. Pour evenly over the top of the cake. Let cake cool completely. In a medium bowl, combine the second pudding mix with the additional 1 cup of milk. Carefully fold in the Cool Whip. Spread the mixture evenly over the top of the cake. Sprinkle the chocolate candies over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

Small Batch Fudge

Small Batch Fudge Yield: 2-3 servings (about 4-6 pieces of fudge) ¼ cup semi-sweet chocolate chips ¼ cup sugar 1 tbsp. butter ½ cup mini marshmallows Sprinkles, nuts, crushed candy canes, or other toppings (optional) Place the chocolate chips in a microwave-safe coffee cup. Add the sugar and butter. Microwave on HIGH for 2-3** minutes. (I microwaved mine for 2:30). Remove the coffee cup from the microwave using an oven mitt. Add the marshmallows to the cup; stir until the marshmallows are melted and the mixture is thoroughly combined. Let mixture cool for about 3-5 minutes, then refrigerate for 10-15 minutes or until the fudge is set. Run a butter knife around the edge of the fudge. Remove from the cup. Cut into pieces. *Please note - You may need to adjust the cook time depending on your microwave.

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.

CHINESE BUFFET GREEN BEANS

CHINESE BUFFET GREEN BEANS 1 bag (12 oz) Green Giant Steamers Whole Green Beans 1 tablespoon sesame oil 3-4 cloves garlic, minced 2 tbsp. oyster sauce 2 tsp. soy sauce 1 tsp. granulated sugar Microwave the green beans for half of the time stated on the package. In a small bowl, combine the sugar, oyster sauce, and soy sauce. Set aside. Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the minced garlic, and cook until fragrant, about 20 -30 seconds. Add the green beans to the pan; cook and stir until the green beans begin to soften, about 5 minutes. Stir in soy sauce mixture. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness and the sauce has thickened slightly. Serve immediately. NOTES You can substitute fresh green beans in season. Blanch them in place of step one before proceeding with the recipe.

CILANTRO LIME RICE

CILANTRO LIME RICE 2 cups chicken broth or water 1 cup long-grain white rice 2 tablespoons fresh lime juice (more to taste) 1/4 cup chopped cilantro (more to taste) 1 teaspoon lime zest (optional) In a medium saucepan, bring the chicken broth and rice to a boil. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes. Remove the rice from the heat and fluff with a fork. Stir the lime juice, cilantro and lime zest into the cooked rice just before serving.

COUNTY FAIR FUNNEL CAKES

COUNTY FAIR FUNNEL CAKES 2 large eggs 1 cup milk 1 cup water 1 tsp. vanilla extract 3 cups all-purpose flour 1/4 cup granulated sugar 3 tsp. baking powder 1/4 tsp. salt Oil for deep-fat frying Powdered sugar, for serving Heat oil to 375°F in a deep-fat fryer or larger heavy-bottomed skillet. In a large bowl, beat eggs. Add milk, water, and vanilla until well blended. Add the flour, sugar, baking powder and salt; whisk until smooth. Cover the bottom of a funnel spout with your finger and carefully ladle ½-cup batter into the funnel. Hold the funnel several inches above the oil and release your finger, moving the funnel in a spiral motion until all of the batter has flowed out of the funnel. Scrape with a rubber spatula if necessary. Fry 3-5 minutes on each side or until golden brown, using tongs to flip once. Drain on paper towels. Dust with powdered sugar; serve warm. Repeat step 3 and 4 with remaining batter.

GERMAN CHOCOLATE FUDGE

GERMAN CHOCOLATE FUDGE 3 cups milk chocolate chips 2 tbsp butter 1 can (14 oz.) Eagle Brand Chocolate Flavored Sweetened Condensed Milk 1 box (3.9 oz.) chocolate flavored instant pudding mix 1 jar (7 oz.) marshmallow cream 1 can (15.5 oz.) Coconut Pecan frosting Line an 8x8-inch baking pan with parchment paper and set aside. Place the chocolate chips, 2 tbsp butter and Eagle Brand Chocolate Flavored Sweetened Condensed Milk in a large saucepan. Cook and stir over medium heat until the chocolate chips are melted and the mixture is smooth. Add the pudding mix and continue to stir for an additional 1-2 minutes, thoroughly mixing the ingredients. Add the marshmallow creme. Stir until combined. Remove from the heat and immediately pour the mixture into the prepared pan. Refrigerate a few hours or until firm. Spread the Coconut Pecan Frosting over the fudge. Remove from pan. Cut into squares to serve. NOTES This fudge does not need to be kept refrigerated. Store in a loosely covered container and use within a few days. For a firmer texture, you can refrigerate.

PEANUT BUTTER PRETZEL FUDGE

PEANUT BUTTER PRETZEL FUDGE 1 (14 oz.) can sweetened condensed milk 1/2 cup peanut butter 1 (12 oz.) package semi-sweet chocolate chips 1 1/2 teaspoons vanilla extract 3/4 cup roughly chopped pretzel rods Cover an 8 or 9-inch square pan with parchment paper or foil, extending paper over edges of pan by an inch. In a medium sauce pan melt together sweetened condensed milk and peanut butter over medium heat. Heat chocolate until it starts to bubble, while constantly stirring, about 7-1o-minutes. Immediately stir in chocolate chips until smooth. Immediately stir in vanilla and pretzels. Spread evenly into the prepared pan.

TEXAS SHEET CAKE FOR TWO

TEXAS SHEET CAKE FOR TWO FOR THE CAKE 4 tbsp. butter, cubed 1/4 cup water 1 tbsp. cocoa powder 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 tsp. baking powder 1/4 tsp. ground cinnamon Dash salt 2 tbsp. beaten egg 2 tbsp. milk FOR THE FROSTING 2 tbsp. butter 4 tsp. milk 1 tbsp. cocoa powder 3/4 cup powdered sugar 1/4 tsp. vanilla extract 2 tbsp. chopped pecans, toasted, optional Preheat oven to 350°F. Spray two 5-3/4-in. x 3-in. x 2-in. loaf pans with cooking spray and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Set aside. Bring the butter, water and cocoa powder just to a boil in a large saucepan. Immediately remove from the heat and add the flour mixture. Add egg and milk; mix well. Divide the batter between the prepared loaf pans. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes before removing from pans to a wire rack to cool completely. In a small microwave-safe bowl, melt butter. Whisk in the milk and cocoa powder. Microwave on high for 30 seconds. Whisk in powdered sugar and vanilla until smooth. Spread over cakes. Immediately sprinkle with pecans if desired.

CHOCOLATE SNICKERDOODLES

CHOCOLATE SNICKERDOODLES 1 cup sugar 1/2 brown sugar 1⁄2 cup butter, softened 1 teaspoon vanilla 2 eggs 2 1⁄4 cups flour 1 teaspoon cream of tartar 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1⁄2 cup unsweetened cocoa 3 tablespoons sugar 1 tablespoon cinnamon Preheat oven to 350 degrees. Beat sugar and butter until light and fluffy. Stir in vanilla and eggs, adding them one at a time. In a small mixing bowl sift together flour, cream of tartar, baking soda, salt, and cocoa. Mix in the flour mixture to the butter and sugar, mixing until well combined. In another bowl stir together 3 tablespoons of sugar and 1 tablespoon of cinnamon. Shape dough into 1 inch balls and gently roll in the cinnamon mixture and place cookie dough on the sheet 2 inches apart, I get 12 on a baking sheet. Place in oven and bake 8-10 minutes. Immediately remove from cookie sheet. Cool and devour.

PINEAPPLE COTTAGE CHEESE SALAD

PINEAPPLE COTTAGE CHEESE SALAD 1 cup cottage cheese 1/2 cup pineapple tidbits 1/2 cup dried cranberries 1/4 shelled sunflower seeds 2 tbsp. pineapple juice (from pineapple can) In a bowl, combine all ingredients. Serve immediately.

Orange Sherbet Punch🎃🎃🎃

Orange Sherbet Punch🎃🎃🎃 •1 Packet of Orange Kool Aid (Make as directed on the packet) •1 46 fl oz can Pineapple Juice •1 2 liter Sprite •1 1.5 qt tub of Orange Sherbet

GIANT PEANUT BUTTER COOKIE WITH CHOCOLATE CHUNKS

GIANT PEANUT BUTTER COOKIE WITH CHOCOLATE CHUNKS 2 tbsp. butter, softened 2 tbsp. granulated sugar 2 tbsp. packed light brown sugar 2 tbsp. beaten egg 2 tbsp. creamy peanut butter 1/2 tsp. vanilla extract 1/2 cup all-purpose flour 1/4 tsp. baking soda 1/4 tsp. kosher salt 1/2 cup chocolate chunks Preheat oven to 350°F. Line a small baking sheet with parchment paper and set aside. In a large mixing bowl, cream together the butter and sugars until well combined. Add egg and vanilla, mixing until well combined. Stir in peanut butter. Add flour, baking soda and salt. Mix well. Add the chocolate chunks and mix until well combined. Scoop dough onto prepared baking sheet and bake for 17-20 minutes, or until the edges begin to brown and the cookie is cooked through. Let cool on baking sheet for 10 minutes before transferring to cooling rack to cool completely.

DEATH BY CHOCOLATE POKE CAKE

DEATH BY CHOCOLATE POKE CAKE 1 pkg. (15.25 oz.) dark chocolate cake mix Ingredients listed on box to make cake 1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix 4 cups milk, divided 1 jar (12.8 oz.) Hershey's Special Dark Chocolate topping 1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix 1 container (8 oz.) Cool Whip, thawed 1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped Bake the cake according to package directions using a 9x13-in. baking pan. Mix one of the pudding mixes 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 this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let cake cool completely. In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the Cool Whip. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator. ***Quick note - If you cannot find the Hershey's Special Dark Chocolate Pudding at your local store - you may substitute any instant chocolate pudding in its place. Also, I found the topping near the ice cream toppings at my local store.

BACON S'MORES

BACON S'MORES 8 graham cracker squares 4 slices cooked bacon 4 large marshmallow 1 chocolate bar (1.55 oz), broken into 4 pieces Preheat the oven to 400°F. Lay 4 of the graham crackers on a cookie sheet. Break each piece of bacon in half and place both halves on one cracker. Place a marshmallow on top of each graham cracker. Top with chocolate pieces to cover. Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.

NO-BAKE EGGNOG PIE

NO-BAKE EGGNOG PIE 1 pkg. (3.4 oz) of vanilla instant pudding 1-3/4 cups cold Shamrock Farms Eggnog 1 cup frozen whipped topping, thawed 1 graham cracker pie crust Additional frozen whipped topping, thawed, for serving (optional) Ground nutmeg, for serving (optional) In a large mixing bowl with a hand-held mixer, beat pudding mix with eggnog for 2 minutes. The pudding mixture should thicken slightly. Gently fold in 1 cup whipped topping until just combined. Spoon mixture into pie crust. Refrigerate at least four hours. To serve, place a dollop of whipped topping and a sprinkle of nutmeg on each serving.

GRAB N GO PANCAKE MUFFINS

GRAB N GO PANCAKE MUFFINS 2 cups pancake mix (any variety) 2/3 cup milk 2 large eggs 1/2 cup pancake syrup Optional mix-ins (cooked sausage, cheese, blueberries, chocolate chips, cooked bacon, cinnamon chips, etc.) Preheat oven to 350°F. Grease muffin tins or line with liners; set aside. In a medium mixing bowl, add pancake mix, milk, eggs, and pancake syrup. Mix well. Fill muffin tin cavities ⅔ of the way full. Add about 1 tbsp. of mix-ins to the top of each muffin. Bake for 14-15 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Allow extras to cool completely and refrigerate for up to 3 days or freeze. NOTES To reheat, microwave in 30-second intervals at 50% power until warm.

CHEESY CHICKEN BROCCOLI & RICE SKILLET

CHEESY CHICKEN BROCCOLI & RICE SKILLET 2 tbsp. vegetable oil 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces Salt and pepper, to taste 1 small onion, chopped 2-3 garlic cloves, minced 1 cup long grain rice 2 1/2 cup chicken broth 2 cups broccoli florets 1 cup Cheddar cheese, shredded Heat the oil in a large skillet over medium-high heat. Add the chicken and season to taste with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through. Add the onion and garlic. Cook an additional 3-4 minutes, stirring occasionally, or until the onion is softened. Add the rice and chicken broth to the pan. Stir to combine. Bring to a boil, cover, then lower temperature to medium-low to maintain a simmer. Cook for 12 minutes. Add the broccoli to the pan and stir. Cover and continue to cook an additional 7-8 minutes or until the broccoli is tender-crisp and the rice is soft. Sprinkle with cheese. Serve immediately.

HOMEMADE MEXI-MELTS

HOMEMADE MEXI-MELTS 1-1 1/2 lb. ground beef 1 recipe Homemade Taco Seasoning or 1 pkg. store-bought taco seasoning 2/3 cup water 1 recipe Pico de Gallo 1-1 1/2 cups shredded Cheddar cheese Small tortillas Brown and crumble beef over medium-high heat and cook until beef is no longer pink. Drain, if necessary. Add taco seasoning and water. Simmer over medium-high heat, stirring occasionally until desired consistency is reached. Top tortillas with the beef mixture. Add Pico de Gallo. Top with cheese. Microwave on HIGH power for 20 seconds or until the cheese is melted. Serve hot. (see note below) RECIPE NOTES You can place the topped tortillas on a baking sheet and bake in a 400°F oven for 3-5 minutes or until the cheese melts.

CHERRY CHIFFON SALAD

CHERRY CHIFFON SALAD 1 can (21 oz.) cherry pie filling 1 can (20 oz.) pineapple tidbits, drained 1 can (14 oz.) sweetened condensed milk 1 cup miniature marshmallows 1 carton (8 oz.) frozen whipped topping, thawed In a bowl, combine the pie filling, pineapple, sweetened condensed milk, and marshmallows. Fold in the whipped topping. Refrigerate at least 2 hours before serving.

HALLOWEEN MONSTER MUNCH

HALLOWEEN MONSTER MUNCH rat brains - caramel corn crusty scabs - cheese crackers pumpkin teeth - candy corn sloth eyes - Reese's pieces earthworms - gummy worms Mix all ingredients in a large bowl. Serve immediately. Store covered.

HAM SALAD

HAM SALAD 3 cups fully cooked ham, finely chopped 1 tbsp. sweet pickle relish 1 tbsp. finely chopped onion 1 tbsp. finely chopped celery 1 cup mayo (or more to taste) 1 tbsp. yellow mustard Crackers or bread, for serving Combine all ingredients (except crackers or bread) in a large bowl. Mix well. Refrigerate until serving time. To serve, spread mixture on crackers or use on bread to make into sandwiches!

EASY SOUTHERN PEACH COBBLER

EASY SOUTHERN PEACH COBBLER 1/2 cup (1 stick) Butter 1 cup all-purpose flour 2 cups granulated sugar, divided 1 tbsp. baking powder 1/8 tsp. salt 1 cup milk 4 cups fresh peach slices 1 tbsp. fresh lemon juice Ground cinnamon (optional) Ice cream or whipped cream, for serving (optional) Preheat oven to 375°F. Place the butter in a 13x9-in. baking dish. Place in oven until the butter melts, about 5 minutes. Remove from oven and set aside. In a large mixing bowl, combine the flour, 1 cup of sugar, baking powder, and salt. Stir in milk just until the dry ingredients are moistened. Pour the batter over the butter in the baking dish. Do NOT stir. In a separate large mixing bowl, combine the remaining 1 cup of sugar with the peach slices, and lemon juice. Mix well. Pour the peach mixture over the batter in the baking dish. Do NOT stir. If desired, sprinkle with cinnamon. Bake for 40-45 minutes or until the cobbler is golden brown. Serve warm or at room temperature.

SNICKERDOODLE CREAM CHEESE COOKIES

SNICKERDOODLE CREAM CHEESE COOKIES 1/2 cup (1 stick) unsalted Butter, softened 4 oz. Challenge Cream Cheese, room temperature 1 cup granulated sugar 1 large egg 2 tsp. vanilla extract 1-3/4 cup cake flour 1/2 tsp. baking powder Cinnamon sugar Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside. In a large mixing bowl, cream together the butter, cream cheese, and sugar with a handheld mixer. Add the egg and vanilla. Mix well. Add the cake flour and baking powder. Mix well. Refrigerate dough for at least an hour. Scoop a walnut-size ball of cookie dough into the cinnamon sugar. Roll each ball until completely coated. Place cookie dough on the prepared baking sheet. Repeat with remaining cookie dough. Bake 9-11 minutes or until the underside edges just begin to turn golden. Cool cookies on baking sheet for 3-4 minutes before transferring to a cooling rack to cool completely.

TRIPLE CHOCOLATE OOEY GOOEY BUTTER CAKE

TRIPLE CHOCOLATE OOEY GOOEY BUTTER CAKE FOR THE CAKE: 2 sticks Butter, melted (divided) 1 box Devil’s Food Cake mix 3 large eggs, divided 1 pkg (8 oz.) Challenge Cream Cheese, softened ¼ cup cocoa powder 1 box (16 oz.) powdered sugar 2 tsp. vanilla extract 2 cup semi-sweet chocolate chips, divided FOR SERVING: Whipped cream Extra chocolate chips Preheat oven to 350°F. Spray a 9x13-in. Baking dish with cooking spray and set aside. In a large bowl, combine 1 stick of melted butter, cake mix, and one egg with an electric mixer on low speed until well combined. Press the cake mixture evenly into the bottom of the prepared pan. In another large bowl, beat cream cheese with an electric mixer until smooth. Add the remaining two eggs and cocoa powder. Beat until smooth. On low speed, add the powdered sugar to the cream cheese mixture and beat until thoroughly combined. Beat in the remaining one stick of melted butter and the vanilla. Using a rubber spatula or wooden spoon, stir in one cup of chocolate chips. Spread the filling over the cake mixture in the pan. Sprinkle the remaining chocolate chips evenly over the top. Bake for 45 minutes or until the center appears set but still slightly jiggles when shaken. Cool the cake completely. To serve, cut into bars. If desired, serve with whipped cream and extra chocolate chips.

Strawberry Lemon Love Cake

Strawberry Lemon Love Cake Nonstick cooking spray, for the baking pan One 16.5-ounce box strawberry cake mix (plus required ingredients) 32 ounces part-skim ricotta cheese 3/4 cup sugar 1 teaspoon vanilla extract 4 large eggs 16 ounces mascarpone cheese 1 cup milk One 3.4-ounce box instant lemon pudding mix Diced fresh strawberries, for topping Lemon zest, for topping Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack. Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake. Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.

pico de gallo

pico de gallo 6 roma tomatoes diced 1/2 white onion diced 2/3 cup cilatnro diced 2 jalapeno peppers cored, deseeded and finely diced 2 limes juiced 1/2 teaspoon garlic salt Combine everything in a medium bowl. Refrigerate for an hour to allow flavors to combine.

Homemade Pizza Sauce

Homemade Pizza Sauce (1) 28 ounce can of crushed tomatoes (or 2 14 oz cans) 2 teaspoons dried basil 1/2 tsp sugar (you could probably do 1 tsp) 1/2 tsp onion powder 2 tsp oregano 1 tsp paprika 2 tsp garlic salt 1/2 tsp pepper Pour the crushed tomatoes in a bowl. Add in the seasonings and stir to combine. It is officially ready to spoon onto your homemade pizza! It really is that easy! This makes the equivalent to 2 jars of pizza sauce. Just freeze the left overs in baggies or in plastic containers. Recipe Notes Consider doubling or tripling this recipe to save some for the freezer.

SUB SALAD

SUB SALAD Chopped Iceberg Lettuce Deli Meat torn apart (any kind will do, infact you can do many kinds -I used turkey) 1 slice of cheese torn apart (I used provolone) onion sliced ¼ tomato diced or sliced salt and pepper Italian Seasoning Red Wine Vinegar Place all the vegetables in a bowl with the deli meat and cheese. Sprinkle Italian seasoning, salt and pepper. Then top with some red wine vinegar. I like alot. Stir and enjoy!

Ramen Noodle Salad

Ramen Noodle Salad 1 small package coleslaw mix 1/2 cup matchstick carrots 1/2 red pepper (diced) 3 green onions (sliced thin) 1 package chicken flavored ramen noodles 1/3 cup vegetable oil 2 tablespoons apple cider vinegar 1/4 cup sugar ramen chicken seasoning packet (included with noodles) 1/8 teaspoon black pepper In a large mixing bowl, add coleslaw, carrots, red pepper and green onions. Mix well. Break apart ramen noodles and add to coleslaw mix. Stir well. In a small bowl, add oil, vinegar, sugar, seasoning packet and black pepper and mix well. Pour over colelsaw mix and mix well. Stir before serving. Serves 4-6 Recipe Notes The ramen in this salad gives it the perfect crunch. Crowd pleaser guaranteed.

pretzel no bake cookie

pretzel no bake cookie 1/2 cup butter or margarine (one stick) 1/2 cup milk 2 cups granulated sugar 1/4 cup unsweetened cocoa 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 2 1/2 cups old fashioned oats 1 cup chopped pretzels In a medium sauce pan melt the butter over medium heat. Once melted, stir in milk, sugar, cocoa. Bring to a boil and boil for 2 minutes. Remove from heat, stir in peanut buttter and vanilla until smooth. Add in the old fashioned oats and pretzels. Drop mixture by spoonfuls onto waxed paper and let cool completely. Cookies will set up and harden as they cool. Recipe Notes These cookies will give you a new twist on the traditional no bake cookie with old fashioned oats recipe.

Easy Cinnamon Swirl Bread

Easy Cinnamon Swirl Bread 2 cups all-purpose flour 1 1/2 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk (you can use buttermilk, but isn't necessary) 1 egg 1/4 cup vegetable oil 1/2 cup sugar (we will save 1/2 cup sugar for the cinnamon mixture) 3 teaspoons ground cinnamon For the Glaze: 1 cup powdered sugar 2-3 tablespoons milk 1/2 teaspoon vanilla Combine the flour, 1 cup sugar, baking soda and salt in a large bowl. In another bowl, combine buttermilk, egg and oil. Stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and 1/2 cup sugar. Grease the bottom a 9-in. x 5-in. loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar. Spread with remaining batter and sprinkle with remaining cinnamon-sugar. Use a knife to swirl the cinnamon. I did it alot to mine. See the picture below. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Once cooled, mix together the powdered sugar, vanilla, and milk in a small bowl. Drizzle over the bread and serve. Recipe Notes This cinnamon bread is delicious without the icing. I have made it multiple times that way and the kids gobbled it up without it.

Delicous Roasted Fresh Green

Delicous Roasted Fresh Green 1 pound fresh green beans Olive oil garlic salt salt and pepper Preheat oven to 450 degrees. Cut the ends off of the green beans and wash them all. Lay them out on a cookie sheet and drizzle with olive oil (don't go crazy here - you don't need much) Season with the seasonings (you could use any seasoning you like, really) I used garlic salt, salt, and pepper and they taste great every time. Cook for 10-15 minutes until they begin to brown - you may want to cook another 5 minutes if you want them extra crispy.

CARAMEL MARSHMALLOW POPCORN

CARAMEL MARSHMALLOW POPCORN 1 package popped Microwave Popcorn or ⅓ cup regular Popcorn, popped ½ cup Butter 1 cup Brown Sugar 2 tbsp Corn Syrup 2 tsp Vanilla 25 Marshmallows (giant ones) Remove any unpopped kernels. Line a baking sheet with parchment paper. Melt butter in a pan over low heat. Add brown sugar, corn syrup and vanilla and stir to blend. Add marshmallow and stir until marshmallows are melted. Pour over popcorn and stir or toss to coat popcorn. Spread onto prepared can to set.

Jalapeño Popper Stuffed Cheesy bread

Jalapeño Popper Stuffed Cheesy bread 1 can Crescent rolls 1 fresh Jalapeño 1/4 cup cheddar cheese (I used a Monterrey Jack blend) 1/2 tsp garlic salt Handful of parmesan cheese Preheat oven to 375 degrees. Remove seeds from the fresh jalapeño and dice it. Place the crescent rolls out on a pan. Don’t separate. Press the seems together if you want. Spread out the cheese down the middle. Sprinkle the diced jalapeños down the middle Fold up the sides of the bread to make a long top. Seal the edges. Sprinkle with Parmesan cheese and the garlic salt. Cook according to direction on the Crescent rolls can.

Homemade Blackened Seasoning

Homemade Blackened Seasoning 1 heaping tablespoon of paprika 2 tablespoons salt 1 tablespoon coarse garlic salt 1 tablespoon parsley 2 tablespoons black pepper 1 tablespoon onion granules 2 teaspoons Cayenne pepper (more or less depending how spicy you want it) 1 heaping tablespoon of oregano Combine all the ingredients in an airtight container. I like to use these small mason jars (or you can use these glass spices jars that even have the shakers on them) for my homemade seasonings. Mix together and save.

Crock Pot Mexican Taco Casserole

Crock Pot Mexican Taco Casserole 1 pound ground turkey (or ground beef) 1/2 onion chopped - optional 1 cup corn 1 can black beans (drained) 1 can diced tomatoes with green chilis (aka rotel) 1/2 package Taco seasoning (or 4 tablespoons of homemade taco seasoning) garlic salt to taste 2 cups cooked rice (I used brown rice that I cooked but you can use any) 8 oz shredded cheese (we used cheddar) First brown your ground turkey or ground beef. Add in chopped onions, taco seasoning, tomatoes, beans and corn. Stir to combine and set aside Spray the inside of your crock pot casserole dish with non-stick cooking spray.OR use crock pot liners(a life saver for me) Spread the cooked rice in the bottom of the crock pot. Sprinkle with garlic salt. Spoon the meat mixture over the rice. Top with cheddar cheese Place the lid on top and cook on high for 2-3 hours. Notes For some crunch, add some crushed tortilla chips on top before you serve it. Yum!

SLOW COOKER BEEF AND NOODLES

SLOW COOKER BEEF AND NOODLES 2-3 lb. beef roast 1 can (14 oz.) reduced-sodium beef broth 1 envelope (from a 2.2 oz. box) beefy onion soup mix 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted 3-4 cloves garlic, minced 6-8 cups beef broth or water, more if desired 1 pkg. (24 oz.) frozen home-style egg noodles Salt and pepper, to taste In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside. Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily. In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW. An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.

Strawberry Dessert

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

Chile Verde con Carne Deshebrada

Chile Verde con Carne Deshebrada 1 large roast (the bigger the better whatever is on sale) 3 cups New Mexico Green Chile 3 large tomatoes (diced) Salt to taste 5 beef bouillon cubes 1 large onion (chopped) 2 cups water Place large roast in crock pot, then add onion, tomatoes, bouillon cubes, salt, and green chile. Stir well and set crock pot to high cook about 6 hours until all the flavors are cooked together and meat is falling apart

Hatch Green Chile Baked Rice

Hatch Green Chile Baked Rice 3 c Rice; Cooked 1/2 c Cheddar Cheese; Shredded 1 c Dairy Sour Cream Red Chiles; Ground, To Taste 1/2 c MontereyJack Cheese; Shredded 2 c New Mexico Green Chile; (Roasted, peeled, and chopped) Hatch Green Chile Baked Rice Preparation * Use 2 4-oz cans of chopped green chiles which have been drained.Heat the oven to 350 degrees F. Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done.

Hatch Green Chile Con Carne

Hatch Green Chile Con Carne 1 lb Lean pork; cut into 1/2 inch square cubes 2 tbsp oil 1 tbsp Flour 1 Extra large onion; chopped 4-6 Cloves of garlic; minced 2 cups Chicken, vegetable, or beef broth (or stock) 2 cups chopped Hatch Green Chile 4-5 potatoes; peeled and cubed 1 tsp Oregano 1/2 tsp Coarse black pepper In a heavy skillet or dutch oven, Cook the meat, onions, and garlic over medium-low heat, in olive oil until the meat has lost its red color. Push meat aside and add the flour. Slowly add the broth. Add green chile, potatoes, oregano and black pepper. Either pressure cook for 20 minutes or cook about 1 hour until the meat is fully cooked and tender.

Green Chile with Ground Beef

Green Chile with Ground Beef 1 lb. Ground Beef (less than 80% lean) 1 Cup Tomato (chopped)) 1 Cup Onion (chopped) 2 Cups X-Hot New Mexico Green Chile (roasted, peeled, seeded, and chopped) 2 Tbsp Flour 1 Tbsp Salt 1 Tbsp Ground Black Pepper 1/2 Teaspoon Beef Bullion 1 Cup Water Heat skillet on a Medium temp add ground beef to pan, and add 1/2 tablespoon of salt and a 1/2 tablespoon of pepper add tomatoes, onion, flour, water, and beef bullion and simmer until onion becomes translucent. add New Mexico green chile, an additional 1/2 tablespoon salt, and 1/2 tablespoon pepper, and simmer for 5 minutes. Serve immediately!

Buñelos

Buñelos Buñelos Recipe 2 cups Blue Bird flour 4 teaspoons baking powder 1/2 teaspoon Salt Shortening or Manteca (Lard) 2/3 cup warm water Buñelos Recipe Instructions Combine flour, baking powder, and salt in a large mixing bowl. Add warm water to flour mixture and work into a smooth and elastic dough. Divide dough into balls of the desired size.* On a board lightly dusted with cornmeal or flour, roll out each ball of dough into a 1/4-inch thick circle. Cut a hole in the center of each circle. (important) frybread. Heat 2 inches of shortening in a heavy pan at medium-high heat. Fry the dough in the Shortening or Lard, one circle at a time, until golden on both sides, turning once. Drain on absorbent towels.

Hatch Green Chile Stuffed Pork Tenderloin

Hatch Green Chile Stuffed Pork Tenderloin 1 Clove Garlic 1 Package Pork Tenderloin — butterflied lengthwise 1 Large Onion 2 Each Red Bell Peppers (diced finely) 1 1/2 cup New Mexico Green Chile (roasted, seeded, chopped) 2 Tablespoons Salted Butter (Melted) Salt Pepper 1/2 Cup Chicken Broth 3/4 Cup Mozzarella Cheese (shredded) New Mexico Hatch Green Chile Stuffed Pork Tenderloin Instructions Preheat the oven to 350ºF Mix the red bell peppers, onions, garlic, and New Mexico chiles and shredded mozzarella in a large mixing bowl, then set aside. Lay the pork on a cutting board and open it up. Fill the tenderloin with the red bell peppers, onions, garlic and New Mexico chiles from end to end. Close the pork and secure it with butchers twine. Brush the pork with the butter and season it with salt and pepper. In a roasting pan with a rack, pour in the chicken broth and place on rack. Cover with aluminum foil and place in the oven for 40 minutes and let it rest for 10 minutes before slicing. Note For a more intense flavor, marinate the pork in the refrigerator overnight with a marinade of your choice. **You may also sear the pork on a bbq grill to add a smoky flavor.

Hamburger Steak with Onion Gravy

Hamburger Steak with Onion Gravy 1 lb. ground sirloin 1/4 tsp. salt 1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper, store in an airtight container) 1 tsp. Worcestershire sauce 1 small onion, sliced 2 T. bacon grease (or butter) 2 heaping T. all purpose flour pinch of salt 14 oz. beef broth In a bowl combine the hamburger, 1/4 tsp. salt, house seasoning and Worcestershire. Using your hands, mix well. Form into 4 equal hamburger steaks about 1/2" thick. Heat a skillet over med. high heat and cook the hamburgers for 5 minutes flip and cook another 5 minutes. Transfer to a plate and drain the grease and wipe the pan of any burnt bits in the pan. Return the pan to the heat and add the bacon grease (or butter) and the onions. Sauté for 5-6 minutes until tender. Add the pinch of salt and the flour, stir to cook the flour, about 1 minute. Add in the broth and cook until it thickens. Reduce heat to medium and return the hamburger steaks to the pan to warm through. Serve with the onion gravy over the top.

Cheeseburger-Stuffed French Bread

Cheeseburger-Stuffed French Bread 1 lb hamburger 1/4 cup chopped onion 1 (10 3/4 ounce) cans tomato soup, undiluted 1/2 teaspoon garlic salt 1/4 teaspoon salt 1/4 teaspoon pepper 1 lb French bread 1 -2 tablespoon butter 8 ounces Velveeta cheese, sliced Cook hamburger and onion, drain grease. Add soup and spices, simmer 5-10 minutes. Meanwhile, slice top third off bread, hollow out bottom half of loaf, leaving a 3/4-inch shell, save bread chunks, or feed to the birds! Spread top slice of bread (cut side), with butter. Place hollowed out bread on cookie sheet and broil till lightly browned. Take out of oven and fill with meat mixture, top with cheese slices. Place buttered top next to it, put back in oven at 350º; bake till heated through and top is toasted a little. Put the top on, slice into wide slices for sandwiches, about 4-5 inches wide.

French Toast Muffins

French Toast Muffins 1/2 loaf bread (about 10 slices plus one heel) cut into chunks -You could use old stale bread. You could also use different types of bread for different flavors. 4 eggs 1 1/2 cups milk 4 tbsp sugar (divided in half) 1 tsp vanilla extract 1 tsp ground cinnamon Chop up the bread into bit size pieces. Set aside. Spray 12 muffins tins with non stick spray. In a large bow mix together half the sugar, milk, eggs, and extract. Mix in the bread in the bowl. Use your hands and get dirty. In a separate bowl add 2 tablespoons sugar and 1 teaspoon cinnamon. Mix well. Spoon half of the wet bread into the 12 muffin cups Top with 1/2 teaspoon cinnamon sugar mixture. Spoon remaining wet bread into the 12 muffin cups and top with 1/2 teaspoon cinnamon sugar mixture. Bake in a preheated oven at 350 degrees for about 15 - 20 minutes or until golden brown. Serve with syrup, butter, powdered sugar, or any other of your favorite toppings.

Crockpot Pepper Steak

Crockpot Pepper Steak 1.5 lbs of beef strips I used thinly sliced round steaks and sliced them into strips 1 green bell pepper sliced thick 1 red bell pepper sliced thick 1/2 onion sliced thick 1 1/2 cups of beef stock 3 tablespoons of soy sauce 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 2 teaspoon brown sugar Place the beef, bell peppers and onions in a slow cooker. Add the seasonings, brown sugar, and soy sauce over the beef and peppers. Pour the beef stock in the crock pot. Stir to combine. Cover and cook on low for 5 hours or until the steak is cooked through. Serve over a bed of white rice. Note: if you could like your sauce to be thicker. One hour before dinner is ready - In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

Cheddar Jalapeno Cornbread Recipe

Cheddar Jalapeno Cornbread 2 packages Martha White cornbread mix 1 1/3 cup milk (accoridng to directions) 1/2 cup cheddar cheese 1/4 cup cheddar cheese (to top) 1 fresh jalapeno (seeded and diced) Heat up your oven to 400 degrees. Place your 9 inch metal baking pan in the oven with a tablespoon of butter. You want your pan hot when you put in the cornbread. Combine the mixes, milk jalapenos and cheese Pour into hot pan. top with the remaining cheddar cheese. Bake for 20 minutes. Serve. Recipe Notes This cornbread recipe delivers the perfect amount of sweet and spicy.

slow cooker cinnamon roll casserole

slow cooker cinnamon roll casserole 2 cans of cinnamon rolls any kind will do - around 12 oz. 4 eggs 1/2 cup of milk 3 Tbsp maple syrup 2 tsp vanilla 1 tsp cinnamon Open up the cans of cinnamon rolls and set aside the icing for later. Cut each cinnamon roll into quarters. Spray your crock pot with non stick spray and place one of the rolls of cinnamon rolls in the bottom of the crock pot. In a small bowl whisk together the eggs, milk, syrup, vanilla, and cinnamon. Pour over the cinnamon rolls in the crock pot. Place the remaining cinnamon rolls on top. Drizzle one icing packet over the cinnamon rolls. Place the crock pot lid on top and cook on low for 2 to 2 1/2 hours. Remove lid and drizzle the last icing packet over the cinnamon rolls. Serve immediately and enjoy with a glass of milk!

Beer Battered Green Chile Strips

Beer Battered Green Chile Strips Ingredients For Beer Battered Green Chile Strips: 2 cups Vegetable oil 4 Large Frest Hatch Green Chile Pods 6 oz. Beer 1/2 cup All-Purpose Flour 1/2 tsp baking powder Salt to taste Pinch of Black Pepper Ingredients for Green Chile Cilantro Dipping Sauce 1 cup Mayonaise 1 teaspoon finely chopped Cilantro 1/4 cup Roasted, Skinned and seeded Hatch Green Chile 1 teaspoon Onion Powder Fried Green Chile Strips with Dipping Sauce Photo by tfksmokehouse Preparation Instructions for Green Chile Cilantro Dipping Sauce Mix all ingredients thoroughly. Serve. Preparation Instructions for Hatch Green Chile Strips Roast, then remove skin, seeds, and stem from the green chile. Cut as many 1/4 inch vertical strips you can from the green chiles. Set aside. In a large frying pan heat 2 cups of vegetable oil at a medium-high heat. (approximately 375˚) On a serving plate, lay out enough napkins to cover the surface. You will be putting the fried chile strips on here after frying, to absorb any excess oil. Pour beer, flour, baking powder, chile, salt, and pepper to a medium-sized mixing bowl and mix thoroughly or until there are no more lumps in the flour. Dredge chile strips through the batter, then fry in vegetable oil till golden brown. Set on the napkin-lined plate to cool off. Serve with dipping sauce.

Bacon & Cheddar Zucchini Bread

Bacon & Cheddar Zucchini Bread 3 eggs 1 Tablespoon sugar 1/2 cup or 120 ml oil Half (about 1 cup) of a whole zucchini, washed and shredded 1 cup or 200 g cooked and drained chopped bacon (cooled) 1 cup or 100 g grated Cheddar cheese 6 Tablespoons of milk 1 1/2 cups or 190 g All Purpose flour 1/2 tsp baking soda 1/2 tsp baking powder Pinch of salt 1 Teaspoon Black Pepper In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add 6 Tablespoons of milk. In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well. Pour the batter into the lined bread pan and bake at 325 F / 170 C for 1 hr 20 minutes. Test with a toothpick the center is cooked.

Sweet 'n Sour Chicken

Sweet 'n Sour Chicken Chicken: 3-4 boneless/skinless chicken breasts Black ground pepper, to taste 1 c cornstarch 3 eggs, beaten 1/4 c oil Sauce: 1/2 c brown sugar 4 T ketchup 1/2 c white vinegar 1 T soy sauce 1 t minced fresh garlic Preheat oven to 375 degrees F. Rinse chicken breasts and cut into cubes. Season with pepper to taste. Heat oil in a large skillet to medium high. Dip chicken into the cornstarch to coat, then dip into the eggs. Fry until browned on all sides but not cooked through. Drain on paper towels. Place the chicken in a 9x13 greased casserole dish. Mix the sauce ingredients in a bowl with a whisk and then pour over the chicken. Bake for 30-40 minutes. Remove from oven, stir and serve.

3 Ingredient Orange Sherbet Cake

3 Ingredient Orange Sherbet Cake 1 box (15.25 oz) White Cake Mix 1 container (6 oz) non-fat Greek yogurt, plain 1 cup orange juice freshly grated orange zest, optional powdered sugar, optional low fat whipped cream, optional In a large mixing bowl, combine cake mix, Greek yogurt and orange juice. Include the zest of one orange, if desired. Pour batter into a greased 8 x8 inch square pan. Bake in a 350º oven for 30 - 33 minutes. Slice into 9 pieces. Garnish with a dusting of powdered sugar and orange peel, or low fat whipped cream, if desired.

Coconut Sour Cream Cake

Coconut Sour Cream Cake 1 (18 ounce) yellow butter recipe cake mix (Duncan Hines) 1⁄2 cup butter (use real butter) 3 eggs 2⁄3 cup water 1 (16 ounce) carton sour cream 1 (12 ounce) frozen coconut (thawed) 1 cup sugar 1 (8 ounce) Cool Whip 1⁄2 cup coconut flakes (sprinkling on top) Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend. Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.). Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes. Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!

Beer battered halibut

Beer battered halibut You will need: 3-4 lbs halibut filets (or substitute similar firm-fleshed fish) 2 egg whites 1 cup flour 1/2 teaspoon salt 2 teaspoon canola oil 1 cup beer Cut halibut into pieces, about 3 inches square. Pieces should be no more than an inch thick; slice in half horizontally if necessary. Pat dry. In a small bowl, beat egg whites until stiff. Set aside. In medium mixing bowl, combine flour, salt, and oil. Pour in beer and whisk until just smooth. Fold in egg whites. Heat about 1/2 inch of canola oil in a large saute pan, then reduce heat to medium-low. Dip each piece of fish into the batter and fry for about 8-12 minutes per side, depending on size and thickness. As each piece comes out of the oil, drain on paper towels. Serve immediately, with tartar sauce. This also makes delicious sandwiches the next day, spread with more tartar sauce and topped with a few leaves of crisp lettuce.

Pumpkin Crumble Muffins

Pumpkin Crumble Muffins Serves 12 1 1/2 cups flour 1/2 cup sugar 1/2 cup brown sugar 1 tsp baking soda 1/2 tsp salt 1 tsp pumpkin pie spice 1 cup canned pumpkin 1/4 cup fat free milk 1/3 cup butter, melted 2 eggs, beaten 1 tsp vanilla Crumble 1/2 cup flour 1/4 cup brown sugar 1 tsp pumpkin pie spice 1/2 tsp salt 5 tbsp butter, melted Preheat oven to 400. Line a muffin tin with liners or spray with nonstick spray In a large bowl whisk together flour, sugar, brown sugar, baking soda, salt & pumpkin pie spice until well combined, set aside. In a medium bowl combine pumpkin, butter, eggs & vanilla. Pour pumpkin mixture into flour mixture and mix until just combined, making sure to not over-mix. In a small bowl combine flour, brown sugar, pumpkin pie spice, salt & melted butter for the crumble. Divide muffin batter evenly into liners. Sprinkle crumble mixture over each muffin, gently pressing down. Place into oven and immediately reduce oven temperature to 350 Bake for 20-25 minutes, or until tops are lightly browned and a toothpick comes out clean when inserted into the middle. Remove and let cool for 5 minutes before serving. ENJOY!!

Smokehouse Spaghetti

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

Makes your home smell wonderfully

Makes your home smell wonderfully. Perfect timing now that Autumn is here! cut up orange (you can also slice the orange) 3 cinnamon sticks, broken in half (I think it releases more of the fragrance) 1 cup of fresh cranberries 1 – 2 teaspoons cloves (whole or ground) 1 – 2 teaspoons nutmeg Water to fill to about 1 inch below the rim. (You could also use apple juice or cider!) Place on stove and simmer on low. Soon your house will smell like happiness!

BROCCOLI CHEDDAR SOUP

BROCCOLI CHEDDAR SOUP 4 Tablespoons butter 1 onion, chopped 4 Tablespoons flour 2 cups chicken or vegetable stock 1 pound chopped broccoli 2 cups milk 1 cup shredded cheddar, plus more for garnish Saute onion in butter until translucent. Stir in flour until a thick paste forms. Add stock and simmer until thickened. Add broccoli. If only making soup, use raw, fresh broccoli and simmer for at least 10 minutes until tender. If making baby food, it’s best to steam all of the broccoli together and then add cooked broccoli to soup just to warm through. Add milk and cook just a minute or two to warm through. Puree soup with blender or in a food processor or blender. Stir in cheese. Garnish with additional cheese and any extra broccoli.

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

BETTER-THAN-TAKEOUT-FRIED-RICE

BETTER-THAN-TAKEOUT-FRIED-RICE 4 cups rice, prepared (use brown rice) ½ pound boneless, skinless chicken breasts, cooked or shrimp cooked 1 cup peas & carrots, frozen 1 white onion, chopped 2 cloves garlic, minced 2 eggs 3 tablespoons sesame oil ¼ cup soy sauce Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

STRAWBERRY-RHUBARB PIE

STRAWBERRY-RHUBARB PIE 1 (15 ounce) package refrigerated pie crusts 3 cups fresh rhubarb, pieces (can use frozen) 3 cups fresh strawberries, quartered (about 1 pound) 1 cup sugar 1/4 cup cornstarch 1 tablespoon lemon juice 1 tablespoon milk 1 teaspoon sugar vanilla ice cream (optional) Combine 1 cup sugar with cornstarch; set aside. Heat oven to 375 degrees. Fit one of the pie crusts into a 9-inch pie plate. Set aside. In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice. Let stand 5 minutes. Pour strawberry mixture into crust-lined pie dish, leveling slightly. Using a knife or pizza cutter, cut remaining crust into 1-inch strips. Interweave into a lattice pattern. Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with sugar. Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly. Cool to room temperature. Serve slightly warm with ice cream, if desired.

Whipped Cinnamon Pumpkin Butter

Whipped Cinnamon Pumpkin Butter 2 sticks (8 ounces) unsalted butter, at room temperature 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) Pinch salt 1/4 cup plus 2 tablespoons pure pumpkin puree 1/4 cup honey 1 teaspoon vanilla extract In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes. Serve or store in the fridge in an airtight container. Bring to room temperature before using. Recipe Notes If you use fresh pumpkin puree, make sure it’s not too watery. If it has a lot of extra moisture, wrap in cheesecloth and squeeze out the excess water.

FROZEN PUMPKIN CHEESECAKE BARS

FROZEN PUMPKIN CHEESECAKE BARS Low Carb, no sugar added! 1/2 cup butter 3 ounces cream cheese 1/2 cup pureed pumpkin 4 tablespoons Truvia, or desired sweetener 2 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon pumpkin spice 1/8 tsp salt chopped pecans Melt butter over medium high heat, stirring often. Add pureed pumpkin after butter has melted, keep whisking, and add cream cheese, sweetener and spices. Whisk until smooth, then add vanilla extract. Mix completely and remove from heat. Line a 9x9 pan or dish with wax paper and pour fudge mixture into the pan. Sprinkle with pecans if desired and place in the freezer for 24 hours. When ready to slice, remove it by pulling out the wax paper and cut into pieces. Store in a container with a lid in the freezer - until ready to serve.

SPINACH ENCHILADAS

SPINACH ENCHILADAS 1 tablespoon butter 1/2 cup sliced green onions 2 cloves garlic, minced 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry 1 cup ricotta cheese 1/2 cup sour cream 2 cups shredded Monterey Jack cheese 10 (6 inch) corn tortillas 1 (19 ounce) can enchilada sauce Preheat the oven to 375 degrees F (190 degrees C). Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

MEXICAN SPAGHETTI SQUASH

MEXICAN SPAGHETTI SQUASH 1 spaghetti squash, halved and seeded 1 tablespoon olive oil 2 small green bell peppers, diced 1 onion, diced 2 cloves garlic, minced 1 pound lean ground turkey 1 (15 ounce) can black beans 1/4 cup sun-dried tomatoes 1 (6 ounce) can tomato sauce 1 cube chicken bouillon 1 tablespoon chili powder 1 tablespoon garlic powder 1 teaspoon seasoned salt 1/2 teaspoon ground cumin 1/2 teaspoon red pepper flakes (optional) Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut sides down, on a baking sheet. Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti. Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes. Spoon spaghetti squash onto each plate; top with ground turkey mixture.

OVEN FRIED CHICKEN

OVEN FRIED CHICKEN 12 chicken thighs 3 eggs 1 cup all-purpose flour 1 cup Italian seasoned bread crumbs salt and pepper to taste 1 teaspoon paprika ½ cup vegetable oil Preheat oven to 350 degrees F (175 degrees C). Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Coconut Dream Pudding

Coconut Dream Pudding 1 1/3 ounces dream whip whipped dessert topping mix 2 1/4 cups skim milk, divided 1/2 teaspoon vanilla extract 2 (1 ounce) sugar-free vanilla pudding mix 3/4 cup coconut, toasted Beat dream whip mix, 1/2 cup skim milk and vanilla for 4 minutes. Add remaining milk and pudding mix and beat for 2 mores minutes. Fold in coconut. Put in serving dishes and refrigerate for at least 1 hour.

HAM & CHEESE EGG BAKE

HAM & CHEESE EGG BAKE 4 cups crustless white bread cubes (1-inch pieces) 8 ounces sliced deli ham, coarsely chopped 2 1/2 cups shredded cheddar cheese 6 large eggs 1/2 cup milk Salt and pepper 2 plum tomatoes, thinly sliced Preheat the oven to 350 degrees. Grease a 2 quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer. Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup of cheese and 1 tablespoon chives on top and bake until golden.

SHEPHERD'S PIE

SHEPHERD'S PIE 4 large potatoes, peeled and cubed 1 tablespoon butter 1 tablespoon finely chopped onion 1/4 cup shredded Cheddar cheese salt and pepper to taste 5 carrots, chopped 1 tablespoon vegetable oil 1 onion, chopped 1 pound lean ground beef 2 tablespoons all-purpose flour 1 tablespoon ketchup 3/4 cup beef broth 1/4 cup shredded Cheddar cheese Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.) Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown.

PARMESAN CHICKEN BAKE

PARMESAN CHICKEN BAKE 2 tablespoons olive oil 2 cloves garlic, crushed and finely chopped ¼ teaspoon crushed red pepper flakes, or to taste 6 skinless, boneless chicken breast halves 2 cups prepared marinara sauce ¼ cup chopped fresh basil 1 (8 ounce) package shredded mozzarella cheese, divided ½ cup grated Parmesan cheese, divided 1 (5 ounce) package garlic croutons Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Moist Pumpkin Bread

Moist Pumpkin Bread 1 cup brown sugar 2 eggs 1⁄2 cup vegetable oil 1⁄3 cup water 1 (15 ounce) pumpkin puree 1 3⁄4 cups plain flour 1 teaspoon baking soda 1⁄2 teaspoon baking powder 1 teaspoon salt 1⁄4 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice TOPPING 1 tablespoon butter 1⁄4 cup brown sugar 3 tablespoons milk 1⁄4 cup pecans, chopped In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin. In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix. Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes. For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping. Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

Burrito Bake

Burrito Bake 1 cup Bisquick 1 can refried beans 1/4 cup water 1 lb ground chuck 1 (16 ounce) jars taco sauce ( not Salsa) 1 cup shredded cheddar cheese In small mixing bowl mix Bisquick, water, and Refried beans together. Spread in 8X8 baking dish. Fry ground chuck until brown drain off any grease. mix in taco sauce. Pour over"crust" mix. sprinkle with cheese. cover with foil. Bake@ 375* for 25-30 minutes.

Chicken Divan

Chicken Divan 2 cups diced cooked chicken 2 (10 ounce) packages frozen broccoli 2 (10 1/2 ounce) cans cream of chicken soup 3⁄4 cup salad dressing 1 teaspoon lemon juice 1 teaspoon curry powder (I prefer more) 2 ounces cheddar cheese 1 cup soft breadcrumbs 1 tablespoon melted butter or 1 tablespoon margarine Preheat oven to 350 degrees F. Cook broccoli according to package. Drain broccoli and arrange in bottom of casserole. Layer cooked chicken on top of broccoli. Combine soup, salad dressing, lemon juice, and curry powder in a large bowl. Pour soup mixture over chicken and broccoli. Sprinkle cheese on top. Combine bread crumbs and butter/margarine. Sprinkle bread crumbs on top. Bake for 30 to 35 minutes.

Easy Cream Cheese Brownies

Easy Cream Cheese Brownies Brownie 1 (20 ounce) package fudge brownie mix (13x9 size) 1/4 cup water (or what mix calls for) 1/3 cup oil (or what your mix calls for) 2 eggs (or what your mix calls for) Topping 1 (8 ounce) package cream cheese 1/3 cup sugar 1 egg 1/2 teaspoon vanilla Preheat oven to 350 F degrees. Prepare the brownie mix according to package directions (water, oil, eggs). Pour into a greased 13x9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar and mix. Add vanilla and egg; mix until well-blended. Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween. Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it. Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

BANANA BREAD BROWNIES

BANANA BREAD BROWNIES 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Apple Crumble

Apple Crumble 4 granny smith apples, peeled, cored and sliced 3⁄4 cup packed brown sugar 1⁄2 cup flour 1⁄2 cup rolled oats 3⁄4 teaspoon cinnamon 3⁄4 teaspoon nutmeg 1⁄3 cup butter, softened Put apples in an 8 or 9 inch square baking dish. Combine the rest of the ingredients in a separate bowl and mix. Spread crumble mixture over apples and bake for 35 minutes in a 375ºF degree oven. For an added treat top off with a little English custard.

Crock pot Fiesta Chicken

Crock pot Fiesta Chicken 4 chicken breasts 1 packet Fiesta Ranch mix (by the salad dressing) 1 can black beans 1 can Rotel 1 can corn not drained 1 block cream cheese. Put all ingredients in Slow Cooker. Cook on High for 4 hours or 6 on low. Eat over rice or with tortillas! Oh My Heavens this is GOOD!!!

Peanut Butter Chocolate Eclair Cake

Peanut Butter Chocolate Eclair Cake 1 box chocolate graham crackers (there will be a few graham crackers left over) 2 (3 ¼ -ounce) boxes vanilla instant pudding 1 (8 oz) container Cool Whip 1 can chocolate frosting 1 cup peanut butter 3 ½ cups milk Spray bottom of 9 x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In a bowl using an electric mixer, mix pudding with milk, peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered for 1 minute. Pour over top of cake. Refrigerate for at least 12 hours before serving.

The Best Fruit Salad in my opinion

The Best Fruit Salad in my opinion! 1 (29 ounce) can peach slices 1 (20 ounce) can pineapple chunks 1 (3 1/8 ounce) box dry vanilla instant pudding mix 1 lb of strawberries, (quartered) 1 banana, (sliced) 1/2 pint blueberries 1 bunch grapes (I use the red ones) 1 -2 tablespoon sugar (optional) In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Pasta Fagioli slow cooker

Pasta Fagioli slow cooker crock pot version... just like Olive Garden 2 lbs ground beef 1 onion, chopped 3 carrots, chopped 4 stalks celery, chopped 2 (28 ounce) cans diced tomatoes, undrained 1 (16 ounce) can red kidney beans, drained 1 (16 ounce) can white kidney beans, drained 3 (10 ounce) cans beef stock 3 teaspoons oregano 2 teaspoons pepper 5 teaspoons parsley 1 teaspoon Tabasco sauce (optional) 1 (20 ounce) jar spaghetti sauce 8 ounces pasta Directions: Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta.

CHERRY CHEESECAKE LUSH

CHERRY CHEESECAKE LUSH 1 cup vanilla wafer crumbs 1 cup finely chopped pecans 1 cup butter, melted 18-ounce package cream cheese, softened 1 cup powdered sugar 1-16-ounce container whipped topping, divided 2-3-ounce packages cheesecake flavored pudding; 3 C milk 1 can LUCKY LEAF® Premium Cherry Fruit Filling & Topping ½cup chopped pecans Preheat oven to 350°. In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter. Press into a 9 X 13 baking pan; bake at 350° for 15 minutes. Remove from oven and cool. In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 cup whipped topping. Mix until smooth; spread evenly over cooled crust. Combine cheesecake pudding mix, milk, and 1 1/2 cup whipped topping and mix until smooth. Spread evenly over cream cheese layer in pan. Top with 1 can Lucky Leaf Cherry Fruit Filling, remaining whipped topping, and 1/2 cup chopped pecans.

Cream Cheese Banana Nut Bread

Cream Cheese Banana Nut Bread 3/4 C. Butter, softened 8 oz. pkg. cream cheese, softened 2 C .Sugar 2 large eggs 3 C. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 C. mashed bananas (about 4 bananas) 1 C. Chopped Nuts 1/2 tsp. Vanilla Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Combine flour and next three ingredients. Gradually add to butter mixture; beating on low just until blended. Stir in bananas, nuts and vanilla. Spoon batter into 2 greased loaf pans. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in center comes out clean. Cool before slicing, if possible!

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies Yields 36 cookies 1 cup (2 sticks) Butter, softened 3/4 cup Brown Sugar 1/4 cup White Sugar 1 small pkg Instant Vanilla Pudding mix 2 eggs 1 teaspoon Vanilla Extract 2 1/4 cups All-Purpose Flour 1 teaspoon Baking Soda 1 pkg ( 12 oz) Milk Chocolate Chips Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips. Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

Hamburger Vegetable Soup

Hamburger Vegetable Soup 2-3 lbs. hamburger 1 large onion 2 tbsp minced garlic 6 diced potatoes 4 sliced carrots 1 16 oz. bag cut okra 1 16 oz. bag frozen mixed vegetables 1 can diced tomatoes 2 tsp oregano 2 tsp garlic powder salt & pepper to taste Boil hamburger until cooked and broken in pieces, drain well, add 2 cups water with onion and garlic, cook until tender. Add next eight ingredients, fill pot with water and let cook on medium heat until vegetables are tender. You can allow the soup to simmer for more flavor.

SPICY MEXICAN LASAGNA

SPICY MEXICAN LASAGNA 1/2 lb bulk spicy pork sausage 1/2 lb ground beef round 1 can (15 oz) ranch-style pinto beans, drained 1 can (10 oz) diced tomatoes with green chiles, drained 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 1 can (10 3/4 oz) condensed cream of celery soup 1 can (10 3/4 oz) condensed cream of mushroom soup 1 can (10 oz) enchilada sauce 9 soft corn tortillas (6 inch) 2 cups shredded sharp Cheddar cheese (8 oz) 2 cups shredded Monterey Jack or pepper Jack cheese (8 oz) 1 medium tomato, chopped (3/4 cup) 4 medium green onions, chopped (1/4 cup) 1 medium avocado, chopped Sour cream, if desired Fresh cilantro leaves, if desired 1 fresh jalapeño, chopped Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, chopped jalapeño, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated. In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated. Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese. Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.

French Onion Soup Casserole

French Onion Soup Casserole 8 medium onions, sliced 5 Tbsp. butter, divided 2 Tbsp. all-purpose flour Dash pepper 3/4 cup beef broth 1/4 cup sherry or additional beef broth 1-1/2 cups salad croutons 1/2 cup shredded Swiss cheese 3 Tbsp. grated Parmesan cheese In a large skillet, saute onions in 3 Tbsp. butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir for 3 minutes or until thickened. Transfer onto an ungreased 9" square baking pan. In a microwave, melt the remaining butter. Add the croutons; toss to coat. Spoon over the onion mixture. Sprinkle with cheeses. Broil 3-4" from heat for 1-2 minutes or until cheese is melted.

MEATY EGGPLANT LASAGNA

MEATY EGGPLANT LASAGNA 2 eggplants (about 1 1/4 pounds each) * 1/4 cup oil Salt 1 pound ground beef 2 cups Amy's Marinara Sauce 16 ounces whole milk mozzarella cheese, shredded 3/4 cup Parmesan cheese, grated Trim the ends off the eggplants. Peel them and slice lengthwise into 1/2" slices. You should get 6-8 long slices from each eggplant. Brush both sides of the eggplant slices with oil to coat. Place them in a single layer on a baking sheet (you may need to do them in two batches). Broil about 3-5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Lightly sprinkle them with salt after removing from the oven. Brown the ground beef and season to taste with salt and pepper. Add the marinara sauce and heat through. Layer everything in a greased 7x9x3" baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella. Repeat the layering two more times then sprinkle with the Parmesan cheese. If you don't have that size baking dish, use a 9x13" baking dish and make 2 layers of each ingredient using half of everything per layer in the same order. Bake at 350º about 30 minute or until the cheese is bubbly. Makes 8 servings

CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP 2 teaspoons butter 1 cup sliced celery 1 cup chopped carrot 1⁄2 cup chopped onion 1 small potato, diced 1 teaspoon thyme 1 teaspoon poultry seasoning 4 (14 ounce) cans chicken broth 2 teaspoons chicken bouillon 4 ounces egg noodles 2 cups cooked chicken parsley Melt butter in large pot. Sauté the celery, carrot and onion for 2 minutes. Add potato, thyme, poultry seasoning, chicken broth and bouilion. Bring to a boil. Add noodles and chicken and cook on low for 20 minutes. Sprinkle with parsley.

Peanut Butter Cookies

Peanut Butter Cookies (approx. 2 dozen) 1 C. sugar 1 C. creamy peanut butter 1 large egg Mix all the ingredients together into a bowl. Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake in a 400 degree oven for 7-8 minutes. Allow to cool slightly before removing from the pan.

German Chocolate Upside Down Cake

German Chocolate Upside Down Cake 1 cup sweetened flaked coconut 1 cup pecans, finely chopped 3 1/2 cups powdered sugar 1 cup margarine, melted 8 ounces cream cheese, softened 1 (18 ounce) box German chocolate cake mix (with pudding) 1 1/4 cups water 1/3 cup oil 3 eggs Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside. In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan. Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth. Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula. Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly. Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.