Cherry Limeade Popsicles

Cherry Limeade Popsicles 1 liter Key Lime Sparkling Water (I used 0 calorie) 1 (12 oz.) package frozen cherries 1/2 cup superfine sugar 1 (12 oz.) Limeade Frozen concentrate Combine the Key Lime Sparkling Water with the frozen cherries, superfine sugar, and Limeade Frozen concentrate in a large blender. If you don't have a large blender, you may have to do this drink in two separate blends or it most likely will spill out of the blender (I used my Wild Side Jar and Blendtec for this drink and it fit perfectly). Blend together until smooth. Pout the mixture into popsicle molds. Make sure to not fill up the molds all of the way since they do expand upwards a little bit. Place in the freezer and allow to freeze overnight. When ready to enjoy the popsicles, run the mold under warm water for 10-15 seconds, remove the popsicle and enjoy immediately.

Cream Cheese Bean Dip

Cream Cheese Bean Dip 1 cup sour cream 1 - 16 oz. can refried beans 4 oz. (1/2 bar) cream cheese (softened) 1 package taco seasoning 1 cup mexican cheese Salsa (a few TB - ¼ cup of your favorite kind) - optional Preheat to 350. Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa. Pour into 8x8 pan. Top with cheese and bake for 25 minutes. Serve hot with tortilla chips. ENJOY!

Fluffy Caramel Apple Dip

Fluffy Caramel Apple Dip 1 - 8 oz. bar cream cheese (softened) 1 TB caramel sauce 1/2 tsp. pumpkin pie spice 1 - 7 oz. jar marshmallow fluff Combine cream cheese, caramel, and pumpkin pie spice in a medium bowl and beat until smooth. Fold in marshmallow fluff until all combined and refrigerate until ready to serve.

Creamy Refried Beans

Creamy Refried Beans 30 oz can Refried Beans 1/4 cup crisco 2/3 cup milk 1-2 cups cheese Combine Beans, crisco and milk in a pot over medium heat. Stir vigorously with fork or wire whisk until silky smooth. Add cheese and let melt before serving. Enjoy with warm tortillas or tortilla chips.

Cherry Bars

Cherry Bars 1 3/4 cup sugar 1 cup butter, room temperature 1 tsp vanilla 4 eggs 3 cups flour 1 1/2 tsp baking powder 1 - (21 oz) can cherry pie filling Glaze: 1 cup powdered sugar 1-2 TBSP milk 1/2 tsp almond extract Preheat oven to 350 degrees. Grease your large jelly roll pan. Cream sugar, butter, and vanilla in a medium bowl until light and fluffy. Add eggs, beating well. Add flour and baking powder, stir just until blended. Spread ⅔ of the batter into the cookie sheet. Spread the pie filling over the batter. Drop remaining batter by teaspoonfuls over the pie filling. Bake for 33-38 minutes or until toothpick inserted in center comes out clean. Cool completely. For glaze, mix together the glaze ingredients in a medium bowl; drizzle over cooled bars. Let set until glaze is set. Cut into bars. Enjoy!

Cherry Sheet Cake

Cherry Sheet Cake 1 package white cake mix 3 eggs 3/4 cup oil 1/2 cup water 3 oz. cherry instant JELL-O 1 - 10-12 ounce jar of maraschino cherries Almond Buttercream Frosting: 1/4 cup butter, softened 4 ounces cream cheese, softened 2 teaspoon almond extract 3 cups powdered sugar 2-3 TB milk Preheat oven to 350. Begin by adding your cherries to a blender or food processor and blending. Mix cake mix, eggs, oil in a large bowl until well blended. Add JELL-O mix and pureed cherries. Mix well. Pour into a greased 9x13 pan. Bake for 30 minutes. Let cake cool. While cake is cooling make frosting by creaming together the butter and cream cheese. Add vanilla, powdered sugar, almond extract and blend well. Frost cake. ENJOY!

Smothered Jalapeno Popper Chicken

Smothered Jalapeno Popper Chicken 6 Boneless, Skinless Chicken Breast salt and pepper to taste For the Jalapeno Popper Layer 5 slices of bacon, diced 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos) 1/4 cup diced onion 1 (8 oz) package cream cheese, softened 1/2 cup mayonnaise 1 cup shredded cheddar cheese 1/2 cup Kraft grated Parmesan For the Topping 1 bag of crushed Pork Skins 1/2 cup Kraft grated Parmesan Cheese 4 TBSP butter, melted Preheat oven to 425 degrees. Place chicken breast in a 13×9 casserole dish and bake until juices run clear. 30-40 minutes, depending on the size of the breast. While chicken is baking, fry bacon pieces until crispy. Remove bacon and add onions and saute until tender. Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and Parmesan cheese. Mix until well combined. Remove chicken from oven and reduce to 350 degrees. Spread jalapeno popper mixture all over each Chicken breast until well covered. For the Crumb topping: mix together the crushed pork skins, Parmesan cheese and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until the tops are lightly browned, about 15 minutes