Frozen lemonaid pie

Frozen lemonaid pie 1 (6 ounce) can frozen lemonade 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container cool whip/whipping cream or coconut milk 1 graham cracker crust (I buy this all ready made) Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.

Biscuit and Gravy Casserole

Biscuit and Gravy Casserole 1 lb of Sage flavored sausage (or your favorite) 1 sweet large yellow onion, diced 4 tbs flour 2 cups milk 8 oz cream cheese, softened and cubed salt and black pepper to taste 1 package Crescent rolls 1 package Golden Layers Flaky Biscuits Preheat oven to 350 degrees. Using a large, deep skillet cook crumbled sausage over medium heat until browned. Drain all grease except about 1 tsp. and add diced onion and cook until softened, about 5 minutes. Meanwhile, in a large sauce pot heat milk over medium low heat and whisk in flour. Cook and constantly stir for 3-4 minutes until slightly thickened. Then add cream cheese and stir until melted and well combined. Add salt and pepper to taste. I love me some pepper so I add lots of cracked black pepper! Pour sausage mixture into gravy and mix well. Grease a 9 X 13 baking dish, then spread out flat sheet of crescent roll. Pour sausage gravy onto the crescent sheet and spread to cover. Top with flaky biscuit dough, spaced evenly on top. Bake for 20-22 minutes at 350 degrees until biscuits are golden brown on top.

Homemade Sno-Cone Syrup

Homemade Sno-Cone Syrup About 2 cups 2 cups of granulated sugar 1 cup of water 1 package of unsweetened powdered drink mix (like Kool-aid), any flavor Mix the sugar and water together in a saucepan and boil until all the sugar is dissolved and mixture is clear. Stir in the drink mix until completely dissolved and set aside to cool completely. Transfer to a squirt bottle and drizzle over very finely crushed ice. Refrigerate until needed.

Peach Pie Delight

Peach Pie Delight 1 pkg. of white or yellow dry cake mix 1/3 cup butter, room temperature 2 large eggs, divided 29 oz can peach slices, drained 8 oz Cream Cheese, room temperature 1/3 cup of sugar 1 tsp. Vanilla Extract Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces.Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

My Cherry Cheesecake Dip

My Cherry Cheesecake Dip 2 tubs of cool whip, jar of marshmallow fluff, softened block of cream cheese, a box of graham crackers 2 cans of cherry pie filling... this will be enough to fill 2 8x8pans or one 8x12. Crush one sleeve of your graham crackers and evenly distribute them in your pans, do not pack them in to the pan. In a large bowl, mix your fluff, both tubs of cool whip and your cream cheese VERY well...you don't want a big bite of fluff or cream cheese with this...the secret to this tasting just right and not taking forever to make is making sure the cream cheese is reeaaaallllllyyyy soft when you start to work with it. Once you have everything mixed together (and you've tasted it to make sure its just right (if its a little too sweet you can add more cream cheese if you have it on hand, if its too cream cheese add a little powdered sugar, but keep in mind the cherries will add another level of flavor) Take a clean spoon or spatula and GENTLY spread these in to the pans, work from the inside out, making sure you are spreading large amounts of filling at a time. Take your time with this step, otherwise your going to end up mixing your cracker crumbs in to your filling. Next empty a full can of cherry pie preserves on to each dish and your all done! Break your leftover crackers up in to fourths and start dippin!

Frozen Hawaiian Pie

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

Marshmallow Caramel Popcorn

Here's an easy way to sweeten up that popcorn for movie night! Marshmallow Caramel Popcorn 1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn. Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn. Mix well and YUMMMMMMMMY