EASY TUNA CASSEROLE

EASY TUNA CASSEROLE 12 oz. uncooked egg noodles 12 oz. water-packed tuna fish, drained 1 cup frozen green peas, thawed 2 small cans mushroom soup salt and pepper to taste Pre heat oven to 350 degrees F. Cook noodles according to package directions and drain Add tuna, mushrooms soup, and peas to the noodles Transfer to your dish, that has been sprayed with cooking spray. Bake until bubbly, about 30 minutes.

Churro Waffles

Churro Waffles For the waffles: 1 waffle maker 2 cups milk-your choice! I used cashew 2 teaspoon apple cider vinegar 2 1/2 Tbsp honey/agave/ or liquid sweetner of your choice 3 Tbsp Olive Oil 2 Cups flour teaspoon salt 1 Tbsp cornstarch 4 1/2Tbsp Baking Powder For the Topping: 1 1/2 cup sugar 3/4 cup Cinnamon 3/4 cup Butter You'll need to preheat your waffle maker Mix all dry ingredients for waffle batter Mix all wet ingredients for waffle batter in a seperate bowl. Combine the wet and dry ingredients and mix well making sure to annihilate any lumps Using a 1/2 cup measurement cup, fill your waffle maker with batter until done. While your waffles are cooking toss together the sugar and cinnamon for the topping, set aside. Melt the butter in the microwave so it's nice and melted for dipping your churro waffles into. Once your waffles are done, dip them in the butter and liberally sprinkle with the sugar cinnamon mixture...and Viola- Waffle Churro happiness!!!

4 Ingredient Chocolate Chip and PB Cookies

4 Ingredient Chocolate Chip and PB Cookies 1 Cup of Creamy Peanut Butter 1 Cup of Granulated Sugar 2 Large Eggs 2 Cups of Semi-Sweet Chocolate Chips Preheat oven to 350 Combine peanut butter, sugar and eggs until fully blended. Gently mix in the chocolate chips. Drop heaping tablespoons of cookie dough onto a non stick baking sheet. Bake for 10-12 minutes. Makes about 16 cookies.

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake FOR THE FILLING: 1/4 cup sugar 8 oz. cream cheese-softened 1 egg white 1 cup raspberries-washed and well drained FOR THE CAKE: 1 and 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 5.5 Tablespoons unsalted butter- softened 1/2 cup sugar 1 egg + 1 egg yolk 3/4 cup sour cream 1 teaspoon vanilla extract FOR THE STREUSEL TOPPING: 1/3 cup sugar 1/2 cup flour 3 tablespoons butter-chilled and cubed Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside. To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs) Sprinkle the streusel on top of raspberries. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies (Makes 1 dozen brownies) 3/4 cup granulated sugar 1/4 cup butter, softened 1 tablespoon water 1 cup semi sweet chocolate chips 1 large egg 1/2 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon baking soda 3/4 cup milk chocolate chips 3/4 cup creamy peanut butter Preheat oven to 350 degrees. In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

Sloppy Joe Casserole

Sloppy Joe Casserole 1-1/2 pounds lean ground beef 1 large white onion, diced 1 large green bell pepper, diced 2 tablespoons brown sugar ( optional) 1 tablespoon Worcestershire sauce 2 teaspoons dry mustard 1 teaspoon garlic powder 1 (15 ounce) can tomato sauce ¾ cup ketchup 2 cups all-purpose flour or even self rising & omit baking powder 3 teaspoons baking powder 1 teaspoon Pink salt 1-1/3 cup milk 6 tablespoons melted butter 2 large eggs 1-1/2 cups shredded cheddar cheese Preheat oven to 400°F. In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and bell pepper and let sauté until tender, about 5 minutes. Stir in the brown sugar, Worcestershire sauce, dry mustard and garlic salt. Add the tomato sauce and ketchup and stir until well combined. Let mixture simmer over low heat while you prepare the topping. For the topping, add the flour, baking powder and salt to a large bowl. Stir in the milk, melted butter, and eggs until well combined. Fold in the shredded cheese. Pour the meat mixture into a 13 by 9-inch baking dish. Spread the topping evenly over the meat mixture. Bake for 25-30 minutes or until the crust is light golden brown.

Pecan Brittle

Pecan Brittle 6 oz. pecan pieces 1 egg white 1/4 C. sugar 1/4 C. brown sugar 1/2 T. cinnamon pinch of salt pinch of cayenne pepper In a bowl combine the egg white and the pecan pieces, coat well. In a separate bowl combine the remaining ingredients and then add them to the pecans and toss well. Line a baking sheet with tinfoil and lightly spray with cooking spray. Spread the mixture out into an even layer on the pan. Bake them in a 300 degree oven for 30-40 minutes (will depend on your oven). They will be very fragrant and lightly toasted in color. Remove from the oven and allow the mixture to cool in the pan. Use a knife and chop into bite size pieces or break by hand, keep in mind these are not as hard a regular peanut brittle. Store in an airtight container.