2 slices bacon
1 small onion, chopped
1 clove garlic, minced
4 cups fresh green beans or - canned and drained
1 teaspoon seasoned salt; or to taste
1/2 teaspoon black pepper
3/4 cup prepared barbecue sauce
Cook bacon until crisp in a heavy skillet. Drain on paper towels, crumble and set aside. Saute onion and garlic in drippings.
Combine beans, bacon, onions, garlic, seasonings and barbecue sauce in a lightly greased crockpot. Cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours.
Combine beans, bacon, onions, garlic, seasonings and barbecue sauce in a lightly greased crockpot. Cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours.
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Semi-homemade Strawberry cake
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Homemade eejays house salad
1 head shredded lettuce(or i use a large bag of romaine chopped lettuce)
4 Tbs. green onions (chopped)
4 Tbs. parsley
1 tsp. oregano
Dressing:
3-4 diced roma tomatoes
4 Tbs. olive oil
2 tsp. seasoning salt
4 Tbs. red wine vinegar
1/2 tsp. Accent or garlic salt
2pieces of pita bread
Mix all ingredients for dressing and set aside.
Bake pita bread,on cookie sheet til brown.. About 7-8mins on 350. Tear or cut into small pieces.. Making into pita chips.
Combine vegetables and herbs for salad. Top with dressing and pita crisps.
To die for;)
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German Chocolate Upside-Down Cake
1 box German Chocolate Cake Mix1 box Confectioner's Sugar
1 stick margarine
8 ounces cream cheese
Mix cake as directed. Pour into 13x9 pan. Combine margarine and cream cheese in sauce pan. Heat on low until melted. Stir in box of Confectioner's Sugar. Pour over cake. Bake at 350 degrees until cake is done. Cake is upside down when turned out of pan onto plate.
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Pound Cake Dessert
Pound Cake, premade or boxed pound cake mix
1/2 c. Water
3 oz. pkg Raspberry jello
1/4 c. Seadless Raspberry Jam
8 oz. Cream Cheese
1/3 c. Cold Milk
12 oz Cool Whip
3.3 oz. box White Chocolate *or* Cheesecake Pudding
Fruit of Choice - sliced strawberries or kiwi, raspberries, blueberries, etc
If using a pound cake mix, make cake according to package directions. Cool completely.
Bring water to a boil in the microwave. Add jello powder & stir until dissolved. Add jam, whisking until smooth.
Cut the pound cake in half lengthwise (so you have two rectangle pieces that are long & thin). Using a pastry brush, brush both pieces with the raspberry jam mixture & let soak in.
In a bowl whisk cream cheese & milk until smooth. Add cool whip & pudding mix. Mix well (will be thick).
Place one cake layer on a serving plate. Spread about 1/3 of the cream cheese mixture over the cake layer. Top with 2nd layer & frost entire cake with remaining cream cheese mixure. Arrange fruit around the base & on top of the cake.
1/2 c. Water
3 oz. pkg Raspberry jello
1/4 c. Seadless Raspberry Jam
8 oz. Cream Cheese
1/3 c. Cold Milk
12 oz Cool Whip
3.3 oz. box White Chocolate *or* Cheesecake Pudding
Fruit of Choice - sliced strawberries or kiwi, raspberries, blueberries, etc
If using a pound cake mix, make cake according to package directions. Cool completely.
Bring water to a boil in the microwave. Add jello powder & stir until dissolved. Add jam, whisking until smooth.
Cut the pound cake in half lengthwise (so you have two rectangle pieces that are long & thin). Using a pastry brush, brush both pieces with the raspberry jam mixture & let soak in.
In a bowl whisk cream cheese & milk until smooth. Add cool whip & pudding mix. Mix well (will be thick).
Place one cake layer on a serving plate. Spread about 1/3 of the cream cheese mixture over the cake layer. Top with 2nd layer & frost entire cake with remaining cream cheese mixure. Arrange fruit around the base & on top of the cake.
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Chocolate Peppermint Dip
1 (12 ounce) package semisweet chocolate chips
1 cup peppermint candies (about 36)
2 cups pecans
2-8 ounces cream cheese, softened
Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Use 1 cup of candy-nut mixture per 16ounces of cream cheese. Mix together.
When ready to make a cheese ball, place the cream cheese in a bowl. Refrigerate for at least 2-3 hours before serving.
1 (12 ounce) package semisweet chocolate chips
1 cup peppermint candies (about 36)
2 cups pecans
2-8 ounces cream cheese, softened
Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Use 1 cup of candy-nut mixture per 16ounces of cream cheese. Mix together.
When ready to make a cheese ball, place the cream cheese in a bowl. Refrigerate for at least 2-3 hours before serving.
Serve with chocolate-flavored "Nilla" wafers or chocolate graham crackers
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EASY BAKED PORK CHOPS
4-6 boneless pork loin chops
1 can Cream of Mushroom Soup
1 soup can water
1 pkg. onion soup mix
Preheat oven to 350°F. Place chops in baking dish. In bowl, combine soups with water. Pour mixture over chops.
Cover with foil and bake for 30-45 minutes, depending on thickness of chops.
-good w rice;)
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Bananas Fosters Chex Mix:
In microwave safe bowl cook 1/3 cup each butter and brown sugar on high 2 mins. Stir once. Stir in 1/2 tsp each ground cinnamon, banana extract & rum extract. Pour mixture over 3 cups each Honey Nut Chex and cinnamon Chex, 2 cups pecan halves and 1 1/2 cups of dried banana chips. toss. Microwave, uncovered 3 mins. Stirring after each minute. cool on waxed paper. Serve. Makes 10cups!
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Parmesan Chicken:
3 boneless chicken breasts, 1/2 cup mayo, 1/4 cup parmesan cheese (spaghetti jar kind), oregano (2-3 tablespoons). Mix mayo, cheese and 2 tblspns of oregano. coat top and bottom of chicken. Put in greased casserole dish. Can sprinkle another tablespoon of oregano on top. Bake at 350 for 45-1hr. Until lightly brown on top. Cook uncovered, mayo makes really moist!
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Cheesy Ranch Potatoes:
5-7 potatoes, peeled, cut, boiled until slightly tender. 1 cup mayo, 1 cup milk, 1 pkg of dry ranch mix, 2 tablespoons of ranch dressing, 1 1/2 cups of cheese. Place potatoes in greased dish. Mix all other ingredients, except 1/2 cup of cheese you use to top with. Bake 350 for 30-40mins.
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Garlic Cheese Biscuits:
2/3cup milk and 2cups bisquick. Add to that a tablespoon of garlic salt,1cup of cheese. Form into 1in biscuits and put on nonstick pan. In another bowl,melt 1/2stick of butter,combined w 1/2tspn of parsley and 1tspn of garlic salt. Use this to coat biscuits....before cooking,middle of cookin and when its done:) they r way yummy. Cook 425 for 8mins,or until brown:)
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Cupcakes w/Cookie dough:
My friend Angela Farr gave me this recipe, way simple and always a big hit...
You can use any cake batter, icing or cookie dough..I usually do yellow cake mix, choc chip cookie dough(Nestle tollhouse premade cookies-24 small cookies) and choc icing with choc chips in it. Mix cake batter as box says. Fill cupcake liners 1/2 way. Put 1 piece of cookie dough in each. Put another teaspoon or more of cake batter on top to slightly cover dough. Cook according to box. usually 350 for 20 mins. Icing each cupcake and serve :)
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Macho Nacho:
1 can refried beans
1 large bag of white corn tortilla chips
1 med onion, chopped
1 cup shred pepper jack cheese
1 jalapeno, sliced
1 can chili
1 cup shed ched cheese
1 tomato,diced
1 cup sour cream
1 cup chopped green onion
Have all prepped ingredients easily accessible.
Preheat oven to 350. Over low heat cook refried beans.
In casserole dish spread layer or tortilla chips. Spoon refried beans onto chips. Sprinkle with jack cheese, jalapeno slices, and onion. Spoon on chili and top that with ched cheese. Place in oven and bake until cheese is melted...5-10mins. Top with green onions, sourcream and tomatoes. Serve Hot.
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Taco-filled Pasta Shells:
2lbs ground beef
2 envelopes of taco seasoning
1 8oz cream cheese
24 jumbo pasta shells
1/4 cup melted butter
1 cup salsa
1cup taco sauce
2cups of mexican shed cheese
1 1/2 cups crushed tortilla chips
1 cup sourcream
=Boil & Drain noodles. Toss gently w/ butter.
=Cook and drain beef. Add taco seasoning. Add cream cheese. Cover & Simmer 5-10mins.
=Fill each shell with meat mixture (about 3 tablespoons)
=Place shells in bottom of greased casserole dish on top of salsa. Top shells with taco sauce. Cover and bake 350 for 30mins
=Uncover, sprinkle with cheese and chips. Bake 15 mins longer. Serve w sourcream.
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Pecan-Stuffed Butternut Squash
(made this last week...the hub & I devoured it...it was very tasty)
2med butternut squash (about 2-3lbs ea)
3/4tsp s&p
4oz cream cheese, softened
1/4cup butter, softened
3T brown sugar
1/2 cup chopped pecans
Cut each squash in half lengthwise, discard seeds. Place squash cut side down in 9x13 dish. Add 1/2 in water. Bake uncovered at 350 for 1 hr
Turn squash over. Sprinkle w/S&P. In small bowl beat cream cheese, butter and brown sugar til fluffy. Stir in pecans and spoon into squash cavities.
Bake another 15-20mins or until filling is lightly brown
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Apple Dip
1/2 cup sugar
1/2 cup brown sugar
8oz bag of toffee chips
1 8oz softened cream cheese
1 tsp vanilla
Mix all ingredients and serve with red/green apples.
Delish and very addictive :)
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Crockpot Bacon Ranch Chicken
4 chicken breasts (I use 3), with holes poked in them
1t minced garlic
2T (half bag) Real Bacon Bits
1T Ranch Dressing Mix
1 can of Cream of Mushroom Soup
1 cup sour cream
Put Chicken in bottom of greased crockpot. Mix all other ingredients and pour over top. Cook on low 6-8hrs.
*10 mins before serving add 1 cup ched cheese to top. Cover (10mins) to melt. Serve over rice. Yummy! :)
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Cheddar Ranch Dip
1 (16 ounce) container sour cream
1 (1 ounce) package dry Ranch-style dressing mix
1/2-1 bag of real bacon bits
1 cup shredded Cheddar cheese ( I usually add at least another 1/2 cup)
In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving. Serve with Ritz Chips (the baked original).
So simple and very yummy!
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Fruit dip
1 8oz cream cheese
1 jar marshmellow creme(9oz)
Blend well. Serve with fresh fruit.. Strawberries,apples,pineapple.. Whatever is your fav!
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Taco dip
1can of refried beans
1 16oz sour cream
1jar of favorite salsa (i like pace-mild or medium)
2cups shed ched cheese
Layer in this order. Chill and Serve with tortilla chips.
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Blt dip
1cup mayo
1cup sourcream
1 bag of real bacon bits
2 small tomatoes diced
Mix all ingredients. Serve with cornchips,ritz chips or baked bread. Yummy!
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Candy Bar Brownies
Ingredients:
Box of brownies, your favorite kind.
Hershey Symphony Candy Bars- 2 large (1/2 lb ones) (w/toffee chips)
Mix brownies according to box. Pour half brownie batter into greased dish. Place both candy bars in center. Top with other half of brownie batter. Bake according to box. Delicious. You can always change up the candy bar but the symphony hershey is amazing!
Awesome Brownies, got from a friend, Anna Gibson Bridges. Simple and yummy. Similar to the cookie cupcakes...try!
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Cranberry Punch - Elizabeth Ergle Rinder
1 Frozen Welchs Cranberry Concentrate (can use any brand..Welchs is just known)
2 Liter of Ginger Ale
1 Container of Apple Juice
Mix Apple Juice and Frozen Cranberry together. Stir. Pour Ginger ale on top and serve.
Can use any flavor mixed with apple juice and ginger ale, but the cranberry is my favorite.
P.S. We usually fill our bundt pan w/ water and freeze. Can always add fresh cranberries or fruit to water to freeze too. Put in punch to keep cold..also makes it look pretty..esp at Christmas, it looks like a wreath. Just an idea :)
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green bean bundles
3 to 4 slices of bacon cut
1can whole green beans drained
Sea salt
Toothpicks
Wrap 6 to 8 beans with a slice of bacon,using toothpics to hold together. Sprinkle all with salt. Put on lined baking sheet. Broil for 5 to 8 mins.
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Dump Cake: 1 large can of crushed pineapple w juice, 1 large can of cherry pie filling, 1 stick of melted butter, 1 box of butter flavored yellow cake. Dump crushed pinapple w/juice in bottom of 9x13 dish. press down evenly over bottom. Spoon cherries evenly over pineapple.Sprinkle dry cake mix over that. Pour melted butter over cake mix. Bake 35mins at 350. :)
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Homemade Mac&Cheese
2 cups Elbow Noodles
2-3 cups shredded sharp cheddar cheese
1 can evaporated milk
3 eggs
1/2 stick of butter
Boil and drain noodles. Mix 3 eggs and milk together. cut 1/2 stick of butter and place in bottom of 9x9 casserole dish. Pour cooked noodles over butter. Mix Egg/milk mixture and 2 cups cheese in w/noodles. Use other 1/2-1 cup cheese on top. Bake 25-30 mins on 350.
DO NOT OVERCOOK.
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Yummy Cream Cheese Ball
2 8oz pkgs of Cream Cheese
1 Lg can crushed pineapple,drained
1/2 bell pepper finely chopped
Chopped Pecans
Strawberry Preserves
Crackers of Choice (Ritz or Captain Wafers..)
Mix cream cheese, pineapple & Bell pepper together. Shape into Ball. Roll Ball w/pecans. Serve w/ Strawberry Preserves over top & crackers.
*Can just mix and sort of make as a dip. just as yummy. Just top with strawberry preserves
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Reuben Casserole
1 can sauerkraut, rinsed and well drained (14ounces)
1 cup thousand island dressing
1 lb thinly sliced deli corned beef, cut in strips (usually find at Kroger)
2 cups shred Swiss Cheese
4-6 slices of rye bread, buttered
Combine sauerkraut and salad dressing. Spread into 9x13 greased dish. Top w/corned beef and cheese. Place bread buttered side up o top. Bake uncovered at 375 for 25-30mins, till bubbly.
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Amazing Cobbler
1 cup milk
1 stick of butter
1 cup of flour
1 cup of sugar
1/2 cup each of strawberries, blackberries,raspberries & blueberries
1 can condensed milk
8oz cream cheese
Cool Whip
Melt stick of butter. Mix sugar, milk & flour and pour over melted butter. Pour berries over this. DO NOT STIR. Bake 350 for 45 mins or Until lightly brown and bubbly.
After cobbler is cooked poke holes throughout and poor can of condensed milk over top. Top with coolwhip and fresh fruit.
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Broccoli & Cheese Casserole (my husbands fav!)
1 pkg of Frozen Chopped Broccoli (16oz)
1/2 of melted butter
1 can of cream of mushroom soup
2 eggs
1cup of mayo
1 1/2 cups cheese
Cook broccoli on stove top. Then mix everything together and put in casserole dish (9x13). Bake 1 hour @350
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Roasted Brussel Sprouts
1lb of fresh Brussel Sprouts, rinsed, ends trimmed
3 cloves of minced garlic (about 1T)
2T olive oil
1t lemon Juice
1/4 cup grated Parm Cheese
S&P
Put sprouts in skillet and toss with garlic. Sprinkle w/lemon juice. Toss w/oil & sprinkle w S&P. Remove from skillet and put on foil lined baking sheet. Bake at 350 for 20mins. Remove. Coat w/oil. Cook another 10mins. Remove. sprinkle w/Parmesan and cook 5 mins.
Sprouts will be nicely brown. Makes crunchy outside. Serve w/more salt sprinkled on top.
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Better Than Sex Cake
German Choc Cake Mix
Can of Condensed Milk
1 Jar of Caramel Ice Cream topping
Cool Whip
Frozen Heath Bars (can substitute butterfingers)
Bake German Choc Cake Mix as box says. Once done, poke holes throughout cake and pour condensed milk & caramel sauce. Put cool whip and frozen crushed heath bars on top.
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Jello Cake -Elizabeth Rinder
1 box yellow cake mix
Box of Jello, any kind
1 can of icing, cream cheese or butter cream
Make Cake According to box. Make Jello, do not let harden, pour over cake. Refrigerate.
Then Ice top with choice of icing.
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Granny Lois' Banana Nut Bread- Elizabeth Ergle Rinder
1 cup butter
2 cups sugar
3 cups self rising flour
4 eggs
4 large ripe bananas
1cup chopped pecans
1T Vanilla
Blend Butter and sugar. Add eggs, flour, mashed bananas, pecans and vanilla. Mix well. Pour into greased loaf pan. Bake at 350 for 45mins
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Sausage and Potato Baked Breakfast Recipe-Elizabeth Ergle Rinder
6 large eggs, beaten
2 packages (8 oz) brown & serve sausage links
1 1/2 cups shredded cheddar cheese
3 1/2 cups o'brien frozen potatoes
1 1/4 cups milk
1/4 teaspoon salt
1 teaspoon dry mustard
1. Preheat oven to 350. Grease 11x7 in baking pan.
2. Cut sausage links into slices.
3. Stir together all ingredients in large bowl.
4. Pour mixture into baking dish.
5. Bake 45-55 min or until knife inserted in center comes out clean. Let stand 10 minutes.
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Cheesy grits casserole
1 cup grits cooked in 4 cups water
6 eggs (beaten)
1 tablespoon onion (finely chopped)
1 cup milk
1 6 oz. corn muffin mix
1/4 cup butter (melted)
1 pound ground pork sausage (sauteed)
2 cups colby/monterey jack cheese (shredded)
1/2 teaspoon paprika
Preheat oven to 350 degrees. Saute sausage with onion until pink has disappeared. In a large bowl, add milk to beaten eggs, and mix cooked grits, corn muffin mix, onion, Spike. Spread sausage mixture on bottom of 9x12 pan; add grits mixture and shredded cheese. Sprinkle top with paprika. Bake for about 1 hour or until firm in the middle. Let stand 5 minutes before serving.
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Chicken w/Tomatoes & Feta -Elizabeth Ergle Rinder
1tsp oil
4 small boneless chicken breasts, halves (1lb)
1 chopped onion
1 can of italian-style diced tomatoes, undrained, 14.5oz
1/4 cup Kraft Greek vinaigrette
1/2 cup crumbled Feta
1 lemon
Heat oil in skillet. Add chicken & onions, cover. cook 10-14 mins, turning after 6. Remove chicken from skillet.
Add tomatoes, dressing and lemon juice to onions in skillet. Cook 4 mins.
Return chicken to skillet. Spoon sauce over chicken. Cook 2 mins.
Pour all into a casserole dish, top with feta and bake for 20mins at 350.
*Really good served with stuffing
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Pineapple & Cream Cheese Sands
1 can crushed pineapple
1/2 cup crushed pecans
1 8oz cream cheese
2T sugar
Mix all ingredients and serve on bread
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Celery Snack
8oz cream cheese
Celery
1/2 cup chopped pecans
Mix cream cheese and pecans. Cut Celery stalks in half. Fill each piece of celery with cream cheese mixture. Chill & Serve.
So simple and so addicting!
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Pizza Rolls-Elizabeth Ergle Rinder
1-2 packages of crescent rolls
1 pkg of pepperoni
2 cups of mozzarella cheese
Wrap pepperoni and mozz cheese in each crescent roll. Lay on lined & greased baking sheet. Cook according to crescent package.
Can eat as is or serve with pizza sauce.
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Cheesy Ranch Chicken:
1/2 cup of ranch dressing
1T of flour
3boneless chicken breasts
1/4 cup of shred ched cheese
1/4 cup of grated parmesan cheese (can)
1) Combine Ranch and Flour, coat Both sides of chicken, place in greased casserole dish
2) Combine both Cheese and pour over top.
3) Bake at 350 for 25-30mins or until done
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PEANUT BUTTER AND JELLY BARS
1-1/4 cups all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
3/4 stick unsalted butter, softened
1/2 cup sugar
1 egg
1 cup creamy peanut butter
1/2 tsp vanilla
1 cup seedless strawberry jam
2/3 cup salted peanuts, chopped
Heat oven to 350°F. Place a non-stick foil in the bottom and overhanging sides of a 9 x 13 x 2-inch baking dish, set aside.
In a bowl, stir together flour, baking powder and salt until blended. In another bowl, beat butter and sugar on medium-high speed with mixer until fluffy. Add egg; beat until blended. Add peanut butter, beat for 2 minutes.
On low-speed, add in flour mixture and beat just until blended. Stir in vanilla.
Spread into pan, bake 30 minutes. Remove from oven, spread evenly with jam and sprinkle with peanuts.
Bake for 5 minute. Cool completely.
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PEANUT BUTTER KRISPY TREATS
2 c. peanut butter pieces
2 1/2 c. miniature marshmallows
2 c. crispy rice cereal
Butter or Pam
Spray pan with Pam or grease pan with butter. Place peanut pieces in 2-quart glass casserole. Microwave uncovered at cook stage (power level 7) for 2 to 3 minutes or until melted. Stir in marshmallows. Microwave, uncovered, at cook stage (power level 7) for 4 to 5 minutes, or until marshmallows are softened, stirring twice. Blend until smooth. Stir rice cereal into marshmallow mixture. Press into 9-inch square baking dish. Let stand until cool and set. Cut into squares. Makes about 30 squares.
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Taco Ring
1lb ground beef
1 pkt Taco Seasoning
2 cups sharp ched cheese, shredded
2 pks crescent rolls
Fry meat. Drain. Mix Taco seasoning according to pkg. Fill crescent rolls with meat mixture and ched cheese. Form into a ring (like a wreath) on a large, greased baking sheet. Bake according to cresent rolls.
Eat as is or serve with sourcream and taco sauce.
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Crockpot Cajun Boiled Peanuts -Elizabeth Ergle Rinder
2lbs raw peanuts, in shell
3/4 cup salt
12 cups water
1 3 ounce pkg boin in bag shrimp and crab boil
1/3 cup hot sauce
Combine all ingredients in 5-6 quart slow cooker. Cover and cook on high 18hrs or until peanuts are soft. Drain before serving. Store in resealable freezer bags in fridge up to 2 weeks. Can freeze up to 2 months if you need too...it makes 18cups...Reheat in microwave from freezer.
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Steak Dipping Sauce
- 1 cup ketchup
- 1/2 cup onion, coarsely chopped
- 1 large clove garlic
- 1/4 cup water
- 1/4 cup Worcestershire sauce
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoons prepared mustard
Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally. Cool. Strain to remove onion and garlic. Store in refrigerator. When cooked this steak sauce is brown and tastes almost like A-1 sauce.
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Salad Dressing
1/4 cup Olive oil
Red Wine Vinegar
1/4t salt
Pepper to taste
1 crushed garlic clove
Grind garlic w/salt...sort of making garlic salt. Add 1/4 cup olive oil, add vinegar to coat bottom of cup (can add more according to your taste), add pepper. Stir.
Let sit for at least 10 mins. Remove garlic. Serve.
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Cocktail Sauce
1cup ketchup
2T Worcestershire sauce
2T lemon juice
2T horseradish
salt to taste
Tabasco sauce to taste
Combine ingredients. Keep refrigerated at least 1 hour before serving.
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"Hunk of Meat"
1.5-2lbs of hamburger meat
S&P, to taste
1 packet of lipton onion soup mix
1 small onion, chopped
Bacon, 4 slices cut in half
Mix seasonings, onion, soup mix and hamburger meat together. Form into a loaf. Put in bottom of small casserole dish. Top with slices of bacon, which can of course overlap.
Bake 350 for 45-1hour
The bacon gives it soooo much flavor. Half way through cooking I like to spoon the bacon "juice" in bottom of dish over meat. I do again before serving!
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My Fav Corn Casserole, Paula Deen Style:
1 can corn,drained
1 can cream style corn
1 cup sour cream
1 stick of melted butter
1 box of Jiffy Corn Muffin Mix(8oz)
Stir 2 cans of corn, muffin mix, sour cream and butter together. Pour into greased baking dish. Bake 350 for 45-60mins,until brown
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Cookie Pie
1graham cracker crust
1pkg of chocolate chip cookies (chips ahoy chunky are the best)
Milk
Cool whip
Pour about 1/4 cup milk in a bowl. Dip cookies in milk,lay in cracker crust. Layer with cool whip. Repeat one more time. Cookies dont need to crumble but do need to soak in milk or 30secs or so. On very top crumble 3 cookies for looks.
Refrigerate before serving. Taste best if it refrigerates overnight;)
Can be made with any cookie. Oreo is also good,ive even made with the mint oreos. Yum!
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Cranberry apple sweet potatoes
1sheet of aluminum foil as a packet
4med sweet potatoes,sliced
2granny smith apples,sliced or cut into rings
1/2cup dried cranberries
1/2cup brown sugar
3T melted butter
1/2t cinnamon
Put potatoes,apples and cranberries in center of foil on cookie sheet. Sprinkle w brown sugar. Combine cinnamon and butter. Pour over top. Fold up foil to make a package. Bake 25-30 mins at 450
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Dip
8oz cream cheese
1jar fav salsa (mine is Pace medium)
Let cream cheese soften. UnpAckage & keep in shape it is.Pour salsa over top. Serve w tortilla chips
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Cracker Spread Dip
8 oz cream cheese
Strawberry preserves ( or any fruit preserves)
Club wafer crackers Let cream cheese soften. Unpackage but leave shape the same. Pour preserve over top. Serve w crackers
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Green bean casserole
1can cream of mushroom soup
3/4cup milk
2 cans of cut or whole green beans,drained
1 1/3cup french fried onion rings
1 1/2cups cheese
S&p to taste
Combine soup ,milk s&p. Mix well. Add green beans,1cup cheese and 2/3cup fried onions. Top with other 1/2cup cheese. Bake 30 mins at 350. Stir. Sprinkle w remaining (2/3) of fried onions. Bake 5 more mins
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Fried corn
Evaporated milk
Can corn,drained
S&p
Butter
Mix all of the above in a skillet on med heat. Cook until brown. Way yummy. Better if u can Add a little bacon grease. If not,the butter and evaporated milk make it just ad tasty!;)
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Chicken ranch crescent rolls
8oz cream cheese
6T melted butter
1/2cup onion chopped (red onion)
3/4 cup ranch dressing
1/4 cup real bacon bits
2 cups ched cheese
4T milk
S&p
4 cups cooked shredded chicken (3 chicken breasts boiled)
2cans or crescent rolls.
Mix cream cheese,butter,onion, ranch,ched cheese, bacon,milk & S&p until well blended. Add chicken and stir. Place mixture in crescent rolls. Bake on greased,foil lined,baking sheet at 350 for about 20mins
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Crunchy corn chip chicken
4-6 chicken breasts
Cream of chicken soup
Packet of taco seasoning
2cups shed cheddar cheese
2cups of crushed bbq corn chips
Lay chicken in greased casserole dish. Mix soup,1cup cheese and taco seasoning. Spread over chicken. Bake 450 for 45mins. Top w corn chips and other cheese. Melt cheese,baking 5more mins
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Elizabeth's Chicken n Dumplings
3 chicken breasts.
3chicken bullion cubes
S&p and garlic salt,to taste
3/4cup milk
2cans of Grands butter biscuits(l lg can,10biscuits & 1sm can,5 biscuits)
2T butter
Can cream of chicken soup
Fill large pot with about 2/3 water. Turn heat to med-high.
Cut chicken breasts into small pieces. Drop into water. Bring to boil and cook til chicken is done. 8-10mins. Add cream of chicken soup,s,p,garlic salt,chicken bouillon cubes and butter. Stir. Bring back to boil. Tear biscuits into bite size pieces and drop into pot. Stir. Turn to low heat and let cook uncovered 45mins-hour,stirring some in between. Add 3/4 cup milk. Stir. Can add more s&p if needed. Super yummy. will thicken longer it sits;)
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My moms Sausage Cheese Ball Recipe:
1 lb Jimmy Dean Sausage (Hot or mild..we like hot!)
2 cups bisquick
2 cup sharp ched cheese, shredded
1/4 cup water
Mix Well. Will need to use hands. Messy, but worth it. Grease foil- lined baking sheet and Bake at 350 for 30mins.
Yummy for Christmas Morning too :)
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My Mother-n-Law Chili w/Bacon Recipe
8-10 slices of bacon
2 lbs of ground beef
2 small cans of tomato sauce
1T pepper. 1T salt
2 Lg cans of tomatoes
4-6 onions, chopped
2Lg cans of kidney beans
1 small can of tomato paste
2T chili powder
Crushed red pepper, to taste ( a pinch or 2)
2T Worcestershire sauce
Fry bacon, remove and reserve for final mixture. Fry onion in bacon grease til soft, remove. Crumble ground beef in bacon grease and cook until brown. Drain. Combine all ingredients except beans, which you will add later. Cook on low for 1 hour. Stir. Add beans and continue to simmer 20-30mins. Just before serving top with crisp bacon and stir.
Serve with cheese on top and crackers (Saltines or ritz)
Yummy!!! :)
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Pesto pinwheels
1cup mozz cheese
1/3cup pesto
1can crescent rolls
Make crescent rolls one large sheet,pressing all together. Mix pesto and cheese.spread on crescent roll.. Make into one big roll and slice into about 20pieces. Lay cut sides down on baking sheet and bake 375 for 10-15mins
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Fruit pizza
2 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
1/2 c. sugar (or to taste)
Assorted fruit of choice...Kiwi, strawberries, mandarin oranges, black or blue berries
Spread cookie dough over pizza pan or baking sheet. Cook the crust as directed on wrapper. Add vanilla and sugar to softened cream cheese. ( can slightly watm cream cheese in microwave if needed) Spread cream cheese mixture on top of cooled cookie. Cut and lay fruit on top of cookie. Serve immediately.
Yummy!!!
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Little SMOKIES
1 pkg. Little Smokies
1 me.d jar grape jelly
1 bottle chili sauce
Mix jelly and chili sauce in saucepan until melted. Pour over Smokies in crock pot and cook til heated.
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My mother n laws chocolate eclaire;
Graham crackers
2pkgs french vanilla pudding
8oz cool whip
1 jar chocolate frosting
Mix pudding according to box. Fold in cool whip. In 9x13 place line crackers. Top w 1/2 pudding mixture. Top with another layer of crackers. Put rest of pudding mixture on top. Frost last layer of crackers w choc frosting and place on top. Refrigerate and Allow to set before serving.
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Mini pumpkin tarts
3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
1 (15-ounce) can pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 (3.4-ounce) package cheesecake-flavor instant pudding
Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells. then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice.
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Cucumber salad
Diced cucumbers
1 small diced onion
Diced grape tomatoes
Salt &pepper
Red wine vinegar
Mix all together. Refrigerate at least 1hr;)
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Ham Tortilla wraps
Ham Tortilla roll up
8oz cream cheese
Pkg of knorr veg mix
Sliced ham (lunchmeat)
Mix cream cheese and veg mix. Spread onto tortilla shell. Place ham on top. Roll and cut into little pinwheels.
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Kid friendly--sloppy joe biscuit
1/2-1lb ground beef
1 packet sloppy joes seasoning mix, McCormick
1 can (6-ounce) tomato paste, Hunt’s
1 can refrigerated biscuits, Pillsbury
1⁄2 cup shredded mozzarella cheese
In a medium saucepan, stir together ground beef and sloppy joes seasoning mix. Place saucepan on burner; turn burner to medium-high. Cook and stir about 10 minutes or until meat is browned. Stir in tomato paste until well combined. Remove saucepan from heat.
Put biscuits in muffin pan holes.. Forming a cup out of biscuit. Place sloppy joe mixture in center of each. Top w mozz cheese
Bake at 350 for 13-15 mins,or time in biscuit can.
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STRAWBERRY - OREO COOKIE JELLO PIE
1 box sm. strawberry Jello
1 box frozen Birds Eye strawberries
1 chocolate graham cracker crust pie shell
1 lg. box Cool Whip
1/2 box Oreo cookies
Cook Jello with 1 cup hot water; mix and then add 1/2 cup cold water. Cool. Then put thawed strawberries into Jello and place in freezer for 10 minutes. Take out and combine Jello/strawberry mixture with the Cool Whip until almost mixed.
Break Oreo cookies into pieces and place them all over pie crust shell. Then pour Jello, strawberry and Cool Whip mixture into shell and decorate with whole Oreo's and sprinkled broken ones. Refrigerate until set.
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Peanut butter fudge Oreo pie
1 Keebler ready-made Oreo pie crust
1 (4oz) box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 jar chocolate fudge sauce (Smuckers or Dove)
1 regular container Cool Whip (thawed)
Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won't need to use the whole jar.
In a bowl, blend instant pudding and 1 cup milk using a whisk. Using an electric mixer, add the peanut butter (mixture will be thick). Spoon onto the fudge layered pie crust. Top with Cool Whip. Garnish with any Oreo crumbs from the pie crust.
Refrigerate.
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PAULA DEEN'S OOEY GOOEY PUMPKIN CAKE
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
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Banana split brownie pizza
1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines Chewy Fudge Brownie Mix)
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar
2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced
1 cup chopped nuts
Chocolate ice cream topping or chocolate syrup, for drizzling
Preheat oven to 350 degrees F.
Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza, and enjoy!
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Stove top corn chowder
1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups whipping cream
Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Mix whipping crean into the chowder just before serving.
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Heres paula deens 5 layer taco dip:
1 tablespoon olive oil
1 1/2 cups crushed tortilla chips
1 pound ground beef
1 packet taco
1 cup prepared salsa
1 cup sour cream
1 avocado, halved, peeled, pitted, and cubed
1 cup grated extra-sharp Cheddar (4 ounces)
Heat the oil in a large skillet over medium-high heat. Preheat the broiler.
Spray a broiler-proof 9-inch pie plate with nonstick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.
Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Pour off the drippings and add the taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.
Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with the cheese. Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn’t burn. Top with the remaining tortilla chips. Serve hot.
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Crockpot potato and corn chowder soup -Elizabeth Ergle Rinder
6 slices of crisp-cooked bacon, crumbled
2 1/2 to 3 cups diced potatoes
1/2 cup chopped onions
1 (16 oz.) can cream corn
3 cups chicken broth
1 tsp. salt
1/4 tsp. pepper
1 can (12oz) evaporated milk
Place all ingredients except milk in slow cooker. Cover and cook on LOW for 8 to 10 hours. Add milk and cook, covered, for 30 to 45 minutes longer
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Chicken and corn chowder
1 can (10 3/4 ounces) cream of potato soup
1 can (10 3/4 ounces) cream of chicken soup
1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken
1 can (12 to 15 ounces) whole kernel corn, drained
1 cup chicken broth
1/4 cup diced red bell pepper or roasted red bell pepper
1 can chopped mild green chile
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried leaf thyme
1 cup milk
Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.
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Beef stew
3 carrots, sliced
3 potatoes, cut in 1-inch pieces
2 pounds beef stew meat in 1-inch cubes
1 can beef broth
1 teaspoon Worcestershire
1 clove garlic, minced
salt to taste
1/2 teaspoon pepper
1 teaspoon paprika
3 onions, quartered
1 celery rib, cut up
Combine all ingredients in slow cooker in order listed. Stir just enough to mix seasonings throughout. Cover and cook on LOW for 10 to 12 hours. (High 5-6 hours)
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Veggie Pizza
2 pkgs of crescent rolls
1 8oz pkg of cream cheese
1 pkg of dry italian dressing mix
1/2 cup Mayo (dukes is my fav)
Vegs & Cheese for topping
Lay crescent rolls flat, making seamless. Bake until brown(what it says on wrapper). Mix cream cheese, dressing mix and mayo with mixer. Spread onto crust. Top with cheddar cheese and veggies of your choice. I usually use broccoli, tomatoes, bell pepper & carrots...can add pepperonis and such if you'd like...I love just the veggies though.
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Okra & Corn:
Frozen bag of Cut okra (16oz)
1 small frozen bag of yellow or white corn
1/2 stick of butter
Put in casserole dish. Bake at 350 for an hour.
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Easy Chicken Casserole
3-4 chicken breasts, cut and boiled
2 cans of cream of chicken soup
16 oz sourcream
2-3 sleeves of ritz crackers
2-3 sticks of butter (need same amount of sticks to sleeves or crackers)
Combine cooked chicken, cream of chicken soup and sour cream. Put in bottom of greased 9x13 casserole dish. Melt butter. Crush crackers. Mix butter and crackers and cover top of chicken mixture. Bake at 350 45mins
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Chili Cheese Slices
1 can crescent rolls
¾ cup no bean chili (Hormel)
¼ cup diced onion
¼ cup sliced black olives
1 cup shed cheddar cheese
Leave crescent rolls as in triangle shape. Cook at 375 for 5 mins on greased, foil lined pan. Mix all other ingredients. Top each triangle with topping. Bake 7 more mins
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Buffalo Chicken Wontons
2 chicken breasts, cooked and chopped
1/4 cup buffalo-style hot sauce (or up to 1/2 cup)
1/2 teaspoon chopped garlic
1/4 cup cream cheese
24 wonton wrappers
oil (for frying)
Mix the chicken with the hot sauce and garlic.
Mix in the cream cheese until smooth.
Put about a tsp into the center of a wonton, seal edges using a little water. Keep covered until all wontons are done.
Heat oil and Fry wontons, a few at a time, until lightly brown and crisp.
Serve with bleu cheese or ranch salad dressing for dipping.
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Blue Cheese Filet (one of my fav recipes! I love blue cheese and steak!)
2T blue cheese crumbles
¼ cup bread crumbs
1t parsley
1 t olive oil
Filet of Beef (2 steaks)
Sear filet in olive oil, 1 min on each side. Season with s&p. Spray nonstick on baking sheet and transfer filets to sheet. Mix parsley, cheese and bread crumbs. Top filet. Bake 400 for 8 mins (or less, according to how you like your steak)
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My moms Greek Tortellini Salad…to die for!
1-8 ounce pkg of cheese totellini, cooked according to pkg and well drained.
5 roma tomatoes cut into chunks
1 small cucumber cut into chunks
1 small 4 ounce can of black olives, drained
½ cup of bottled Greek salad dressing
3 chopped green onions
¼ cup sliced mild pepperoncini peppers, drained (optional, but tasty!!)
4 ounces of crumbles feta cheese
¼ cup fresh chopped parsley
Mix all ingredients. Cover with plastic wrap and refrigerate several hours until well chilled.
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Crockpot Santa Fe Chicken
2 cups cooked chicken (or 3 chicken breasts), chopped
2 cans corn, drained
2 16 oz jars salsa
2 cans black beans drained and rinsed
2 8 oz cream cheese, softened
½ cup sharp ched cheese
Cooked rice
Combine first 4 ingredients in greased crockpot. Cook on low 4hrs. Cut cream cheese into chunks. Add to chicken and stir. Cover and cook 30 mins. Top with ched cheese and serve over rice
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Stuffed Bell Pepper Appetizer
8 oz cream cheese
1 cup ched cheese
1t Worcestershire
1/4t salt
½ T milk
3 peppers (yellow, red or green..or 1 of ea)
Mix all ingredients well. Cut tops off of bell peppers and pull out seeds. Fill peppers with filling and refridge over night. Cut into wedges and enjoy! Yummy snack! J
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Oreo Stuffed Chocolate Chip Cookies
1 pkg of prepared choc chip cookie dough (can make your own cookie dough, but I like the simpler way ) :)
1 pkg of oreos ( can use double stuffed or mint oreos, yum!)
Pat cookie dough around oreos. Be sure to cover oreo well. Place on foil lined baking sheet and bake according to package (or 350 for 10-12 mins).
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Peanut Butter, Marshmallow, Chocolate Covered Oreos
12 Oreo Cookies
12 teaspoons peanut butter
12 Tablespoons Marshmallow Cream
½ Cup semi-sweet chocolate chips
2 Tablespoons heavy cream
Place Oreos onto a wax paper lined baking sheet. Spoon peanut butter evenly over Oreos, spreading gently. Scoop some marshmallow cream over peanut butter layer. Place entire baking sheet into freezer for 30 minutes or until firm.
Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until chips are melted. Stir in heavy cream until smooth. If not smooth, add a touch more cream until smooth and shiny. Spoon chocolate over cookies, spreading carefully around edges. **If marshmallow cream starts peeking through a few minutes after coating with chocolate, just add additional chocolate over white areas.**
Place in refrigerator to chill for 30 minutes and serve. Keep any leftovers in refrigerator.
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Pesto Grilled Cheese Sandwich :
2 slices bread
1 tablespoon softened butter
1T pesto
1 slice provolone cheese
2 slices tomato
1 slice American cheese
Spread outside of bread with butter. Inside put 1/2 of pesto on each slice of bread...placing the 2 slices of cheese and tomato in center.
On med-high heat, Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
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Peanut Butter & Marshmallow Sandwich
2tablespoons peanut butter
2 slices bread
2 1/2 tablespoons marshmallow cream (such as Marshmallow Fluff®)
Spread the peanut butter onto one slice of bread. Spread the marshmallow creme onto the other slice. Place the bread topping-side-up onto a microwave-safe plate. Cook in the microwave on High for 30 seconds. Place the two halves together and serve
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Breakfast Pizza
1 can crescent rolls, at room temperature
1 roll of breakfast sausage
3 eggs, beaten lightly
1 cup frozen shredded hash browns
1 cup shredded mozzarella cheese
1. Brown and crumble the sausage.
2. Warm oven to 350 degrees. Spray baking/pizza pan with cooking spray.
3. Gently stretch 8 sections of crescent roll dough to fit pan and pinch sections together.
4. Add eggs, sausage, and hash browns. Sprinkle cheese on top.
5. Bake for 15 minutes or until crust is a nice brown color!
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Easy Cinnamon Roll "Balls"
1 pkg of crescent rolls
8-16 Large marshmallows
about 1/2 cup melted butter
mixture of cinnamon and sugar (2T of each)
1. Wrap each crescent roll around each marshmallow(can put 2 in center), forming a ball with no holes.
2. Dip the ball into the melted butter and then roll it in the cinnamon/sugar mixture.
3. Put the balls in muffin tins and bake the time on back of crescent roll pkg
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Breakfast Wraps:
6 eggs
2 tablespoons milk
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup (4 ounces) shredded cheddar cheese
3/4 cup diced fully cooked ham
4 flour tortillas (8 inches), warmed
In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham.
Spoon egg mixture down the center of each tortilla; roll up.
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Cajun Mexican Chili with Frito's-
1 bag Frito's
1-1/2 pkg of burrito seasoning
1 small can green chili peppers
1 can no bean chili
1 onion, chopped
1 jar salsa (12-16oz)
1 lb block Velveeta cheese, cut into chunks
2 cups shredded Cheddar
2t Tabasco sauce
Cook onion in frying pan with a little bit of butter, until its tender/translucent. Mix all other ingredients. Can mix and melt in microwave or add to crockpot on low to heated through, and cheese melted. Serve with Frito’s
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Monkey Bread
4 cans biscuits
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar
1/2 cup pecans, raisins and/or coconut, if desired
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered Bundt pan until all are used.
Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
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PB&J French Toast: (Kid Friendly)
bread
peanut butter
jelly
3 eggs
milk
1. Make a peanut butter and jelly sandwich.
2. Combine eggs with a little milk in a shallow bowl.
3. Dip sandwich in egg mixture to coat both sides, and place in skillet at medium heat. Cook on both sides until golden brown.
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Caramel Stuffed Apple Cider Cookies
1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels
1. Preheat oven to 350 degrees F (190 degrees C). Line rimless cookie sheets with parchment paper. It has to be parchment this time.
2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.
3. With a standard cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.
4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.
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Reese Stuffed Cookies
1 package of peanut butter cookies or chocolate chip cookies (Can use premade cookies or make your own... I use premade)
Reese cups
Bake cookies according to cookie package. Be sure to put a heaping teaspoon of cookie dough on bottom and top of reese cup. Sealing all sides.
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Candy Filled Cupcakes
Box of Devils Food Cake Mix
Favorite Candy Bar in fun size, Snickers, Rolos or Milky Way are good
1 jar of Cream Cheese, White or Caramel Icing (or icing of your choice.)
Make cake mix according to box. Put half batter in bottom of each cupcake liner. Cut fun size candy bars into thirds. Place 1/3 in middle of ea cupcake batter...Top with more cake batter and bake cupcakes according to box instructions. Top with icing of choice. Can always add a chocolate chips, crushed candy bar or nuts to top. Enjoy!
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Double Cookie Brownies
2 rolls premade cookie dough (total of about 2lbs)
20 oreos (can use double stuffed or any flavor of oreo, I use regular)
1 box of brownies (& ingredients on box)
Grease 9x13 dish. Pat both rolls of dough into bottom of dish. Top w/ 20 oreos. Mix brownie batter according to box. Pour over oreos. Bake at 350 for 40-50mins.
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Crockpot Beef Brisket-Elizabeth Ergle Rinder
4-5lb Brisket
1 packet of Lipton Onion soup mix
1 packet of Lipton Beef Mix
1 can Chicken Broth
Red potatoes, cut in wedges
Baby Carrots
optional-mushrooms(canned or fresh)
Place all Vegs on bottom. Put Brisket over vegs. Sprinkle with packets of soup mix and chicken broth. cook on low 11 hours.
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Crockpot Italian Chicken & Potatoes-Elizabeth Ergle Rinder
3 boneless chicken breasts
1/2 cup of Italian dressing
1t Italian seasoning
1t garlic powder
1/2 cup grated Parmesan cheese
4 potatoes, peeled and cut into wedges
Combine all ingredients and pour over chicken and potatoes. Cook on low 6-8hrs.
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Mexican Meatloaf (This is tasty! just saying:))-Elizabeth Ergle Rinder
2 lbs ground beef
1 1/2 cups crushed corn chips
1 1/2 cups shed cheddar cheese
2/3 cup salsa
2 eggs, beaten
4T taco seasoning
Mix all together. Form into loaf. Bake at 350 for 50min
Glaze with 1/2 cup ketchup, 2T brown sugar and 1T mustard combined!
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Cherry filled rolls-Elizabeth Ergle Rinder
1 (8 count) can crescent rolls
1 1/2 cups cherry pie filling
1/2 cup confectioners' sugar
Unroll crescent rolls.
Place Tbsp cherry pie filling in center of each roll; roll up crescents
Bake according to directions on can.
Sprinkle with confectioner's sugar.
**can really use any pie filling.. Use your favorite!
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PUMPKIN DESSERT –Elizabeth Ergle Rinder
1 1/3 c. ginger snap cookie crumbs
4 tbsp. melted butter
2 (4 oz.) pkgs. butterscotch pudding
1/2 c. brown sugar
2 c. milk
2 (16 oz.) cans pumpkin
1 tsp. vanilla
1/4 tsp. nutmeg
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1 c. marshmallows
1/4 tsp. cinnamon
1 tsp. vanilla
Mix ginger snaps and melted butter. Pat in bottom of 9x13 dish.
Mix ingredients,butterscotch pudding to ginger,and pour over crust.
Mix last 3 in gredients and Spread over pumpkin mixture. Chill.
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Candy corn cookie bark-Elizabeth Ergle Rinder
14 to 16 whole Oreos, broken up (use the orange Halloween oreos if you can find them)
1 1/2 cups mini pretzels, broken into pieces
1 lb white chocolate wafers (Wiltons or Guittard brand)
1 cup candy corn
brown and orange colored sprinkles as needed
Place waxed paper on large cookie sheet. Spread cookies, pretzels and about 3/4 cup of the candy corn into a 13x9-inch rectangle on the waxed paper.
Place chocolate in glass measuring cup and heat in microwave for about 1½ minutes. Stir and then microwave for about another 30 seconds until melted and smooth.
Drizzle melted chocolate immediately over cookie mixture, spreading with spatula (if needed) to coat evenly. Top with reserved candy corn and colored sprinkles. Work quickly before chocolate hardens.
Place into refrigerator until firm. Remove and gently break apart into small pieces for serving. Store in airtight container.
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QUICK PUMPKIN DESSERT –Elizabeth Ergle Rinder
1 pkg. instant vanilla pudding
16 oz. can pumpkin
9 oz. Cool Whip
3 c. mini marshmallows
1/2 c. chopped nuts
Mix well and chill overnight.
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Breaded Ranch Chicken
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 package ranch salad dressing mix
4 chicken boneless breasts cut into halves
1/2 cup butter ,melted
Mix the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until chicken juices run clear.
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Mexican Chicken Casserole
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can Rotel Tomatoes
4 cups cooked chopped chicken (or 3-4 cooked breasts)
11 ½ oz flour tortillas
2 cups shed ched cheese
Mix all 3 soups and Rotel. Stir in chicken. In greased 13x9 dish layer tortillas then chicken mixture. Beginning and ending with tortillas. Top with cheese. Bake 30mins at 350.
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Hawaiian Chicken
4 chicken breasts
1 can crushed pineapple
1 box stuffing mix
¼ cup butter
¼ cup brown sugar
Melt butter and mix in brown sugar. Add to dry stuffing mix with seasoning packet. Add pineapple to stuffing until moist (including pineapple juice). Place mixture into greased dish. Top with Chicken Breasts. Bake at 350 for 40mins or until chicken is done and no longer pink.
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Asparagus and Mozzarella Stuffed Chicken Breasts
2-3 boneless chicken breast cut into halves
s&p, taste
8-16 asparagus spears, trimmed
1 cup shredded mozzarella cheese
1/4 cup Italian seasoned bread crumbs
Preheat an oven to 375. Grease an 8x8-inch baking dish.
Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
** (If you cannot pound flat, make a cut into center of chicken, either forming a pocket or a slit all the way through center)
Bake in the oven for 30mins until chicken is no longer pink
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Chipotle Chicken Wontons
24 wonton wrappers
1 cup shredded cheddar-Jack cheese (or other favorite cheese)
1 cup cooked chicken, shredded
1/2 cup roasted red bell peppers, diced (from the jar works well!)
1 cup favorite salsa (I love Pace medium)
1/2 tsp. chipotle powder
1/2 cup chopped green onions
Preheat oven to 350F degrees.
Fit 1 wonton wrapper into each of 24 mini muffin cups coated with cooking spray, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 5 minutes or until lightly browned. Keep wontons in muffin cups.
Combine remaining ingredients in a medium-sized bowl. If it’s fairly juicy (depending on your salsa), it’s helpful to drain out some of the liquid before moving on.
Then add a pinch (about 1/2 Tbsp.) of cheese into each wonton cup, followed by about 1 Tbsp. of the chicken mixture. Then top each wonton with another pinch of cheese. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.
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Crock Pot Chicken Teriyaki
Chicken, use whatever parts you like best. (Chicken wings,thighs or breasts..)
1/2 cup of soy sauce
3 Tbsp brown sugar
1 Tbsp white wine(optional)
3 cloves mashed garlic or 2 tsp minced garlic
Spray bottom of crock pot with cooking spray. Place chicken in bottom. Mix remaining ingredients together. Spoon mixture over chicken. Try to cover as much of the chicken as possible with mixture. Cook on LOW for 6-8 hours. This turns out with a nice sweet crust.
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Crock Pot Lemonade Chicken
3 or 4 boneless chicken breasts
3/4 cup thawed lemonade concentrate
3 Tbsp ketchup
1 Tbsp of vinegar, white or cider
2-4 Tbsp brown sugar, (I use 4 tbsp or it’s too tart)
2 Tbsp corn starch
2 Tbsp cold water
Place chicken breasts in crock pot. Mix remaining ingredients, except cornstarch and water and pour over chicken. Cook 4-6 hours (depending on how much chicken you use) on LOW. Next remove chicken from crockpot, cover and set aside. Mix 2 Tbsp cornstarch into 2 Tbsp cold water and stir into crock pot. Cook on HIGH for 30 more minutes. Stir after 30 minutes. Liquid should have thickened. Place chicken back in crock pot for 10 minutes to heat. Serve with rice and enjoy. If I’m in a hurry, I remove the chicken, pour remaining liquid in a sauce pan, add cornstarch and water and cook on high while stirring until thickened.
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Cheesy Chicken Cups-Elizabeth Ergle Rinder
1 can Buttermilk Biscuits (10 biscuits)
1 cooked chicken breast, cut into small pieces
1 can Cream of Chicken Soup
2/3 cup Shredded Cheddar Cheese
1 TBS dried parsley flakes
1/2 tsp black pepper
Preheat oven to 400 degrees. Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley and pepper. Mix well. Spoon evenly into cups.
Bake for 12-15 minutes or until golden brown.
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Hot Ham & cheese dip w apples-Elizabeth Ergle Rinder
1 pkg.(8 oz.) Cream Cheese, softened
1 cup Shredded Cheddar Cheese
4 slices OSCAR MAYER Honey Ham, finely chopped
1 cup chopped apples
1 Tbsp.chopped fresh chives
WHEAT THINS (Sweet Cinnamon Snacks)
Heat oven to 350ºF. Mix cream cheese, 1/2 cup Cheddar and ham; spread onto bottom of 8-inch pie plate sprayed with cooking spray. Bake 15 min. Top with apples and remaining Cheddar; bake 5 min. or until Cheddar is melted. Sprinkle with chives. Serve warm.
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Cranberry Pecan Log Dip
8 oz Cream Cheese
1/4 cupchopped dried cranberries
1 Tbsp. orange zest
1/2 cupcoarsely chopped Pecans, toasted TRISCUIT Rosemary & Olive Oil Crackers
Mix 1st 3 ingredients well. Add pecans to top. Cover Bowl with plastic and Let refrigerate,at least 30mins. Serve with crackers.
* really suppose to be made into a cheese log but i like to make as a regular dip.. Taste the same way. If you make into a log just roll it in pecans after roll is formed!
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Spicy Ranch Chicken
3-4 chkn breasts (or about 2 lbs of chicken tenderloins (what I use))
2 cups milk
1 bottle of spicy ranch dressing (or you could use chipolte ranch)
1 box of rice (can use minute rice...)
1 vidalia onion, chopped
Grease crockpot. Mix rice, dressing, milk and onion. Place on bottom of crockpot...Add chicken tenderloins to top. Cover and cook on low 4-5 hrs
*If using minute rice..add it towards the end giving yourself 30mins for it to cook and flavor.
** You can add brown rice and even liven it up with veggies..
***I like to serve with avocados and diced tomatoes on top. But can eat as is.
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Crockpot Mexican Cream Cheese Chicken
4-6 boneless chicken breasts
Jar of Pace Salsa (mild or med)
Can of black beans, drained
Bag of frozen corn
8 oz Cream Cheese
Place chicken in bottom of greased crockpot. Add salsa, black beans and corn. Cook on low 6-7 hours. Slice cream cheese and put on top. Turn off crockpot (or turn setting to warm) and let sit for 30more minutes so cheese will melt.
Serve over rice or in tortillas. Or eat as is!
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Pina Colada Pie
1 can frozen pina colada concentrate
8oz cream cheese
1 can eagle brand milk (condensed milk)
12oz cool whip
pour into 2 small graham cracker pie shells Chill and enjoy..
*Can garnish with pineapple or coconut...or both (I do a small can of crushed pineapple, drained)
(Can freeze for 2 hours then chill)
*Can cut recipe in ½
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Reese Stuffed Crescent Rolls
4 Reese’s Cups(cut in half)
1 package Crescent Rolls
powdered sugar
Roll 1/2 sliced Reese in each crescent roll, pinching sides so chocolate will not seep through. Bake 8 mins. Sprinkle with powdered sugar. Eat warm.
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Breakfast Stuffed Crescent Rolls
1 pkg of jimmy dean sausage( I like Hot)
1 8 oz cream cheese
2 rolls of crescent rolls
Brown Sausage and drain. Combine Cream cheese with sausage in skillet…til cheese is melted. Spoon into crescent triangles. Bake at 375 for 12-15 mins
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PARMESAN OLIVE APPETIZERS
1 can Pillsbury crescent rolls
1/2 c. grated Parmesan cheese
24 lg. stuffed green olives
Separate dough into triangles. Roll out and cut each into 3 smaller triangles. Sprinkle cheese over one side of dough and place 1 olive on top of each triangle. Roll up. Bake on greased cookie sheet 10-14mins.
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Crockpot hashbrown casserole-Elizabeth Ergle Rinder
1 30ounce package of frozen hashbrowns
1onion,chopped
1 can cream of chicken soup
1 T each of s&p
1/2cup sour cream
2cups colby cheese
1/2 stick melted butter
Mix all ingredients(hashbrowns still frozen). Place in greased crockpot. Cook on low 4-5 hrs. Or if youll be gone all day and have a timed crock pot cook on low 1-2hrs and warm 6-8 hrs!;)
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Butterfinger Cheesecake Dip-Elizabeth Ergle Rinder
2 (8 ounce) packages cream cheese
1 stick (1/2 cup) butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners' sugar
2 cups crushed Butterfinger candy bars
Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar. Add vanilla extract. Add in 1 cup of crushed Butterfinger. Refrigerate in a bowl for 3 hours before serving. Top with other cup of crushed Butterfinger and serve with Graham crackers of Nilla Wafers…or anything else of choice
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Strawberry Cream Cheese Ball-Elizabeth Erglre Rinder
16 ounces cream cheese
1 stick(1/2 cup) real butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners' sugar
1 cup chopped fresh strawberries
1 cup graham cracker crumbs
Soften cream cheese and butter. Beat well. Cream in brown sugar and confectioners' sugar. Add vanilla extract. Fold in strawberries. Refrigerate in a bowl for 3 hours.
Form into a ball, then roll in crushed graham cracker crumbs.
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Apple bars-Elizabeth Ergle Rinder
1/2 cup melted butter
1 cup white sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup apples - peeled & diced
1 cup chopped walnuts
Grease and flour 8x8 inch baking pan.
mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.
Bake at 350 for approximately 40 minutes.
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Pumpkin brownies-Elizabeth Ergle Rinder
1box of brownie mix
1 15ounce can pumpkin
1 container of cream cheese frosting
Mix brownies according to box. Add can of pumpkin in batter. Bake as directed. Once cooled top w frosting
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Spinach Artichoke Feta Ball-Elizabeth Ergle Rinder
1 (10 ounce) box frozen spinach, chopped, thawed and squeezed dry
1 (4 ounce) package crumbled feta cheese
1 (8 ounce) package cream cheese
1 (4 ounce) can artichoke hearts, chopped (remove leaf tips)
1 packet of ranch salad dressing mix
2 teaspoons garlic, finely diced
In a large bowl, mix together the spinach, feta and cream cheese, artichokes, dressing mix and garlic. Combine with clean hands until well blended. Form the mixture into a log or ball shape, then place on a serving plate
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Italian Cheese Ball-Elizabeth Ergle Rinder
8 ounces cream cheese,
1 envelope Italian style dry salad dressing mix
1/2 cup sour cream
1 1/2 cups shredded sharp cheddar cheese (or more)
Mix all ingredients. Refrigerate. Roll into a ball.
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Spinach quiche –Elizabeth Ergle Rinder
12 ounces Muenster cheese, sliced
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 eggs
1/3 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
salt and pepper to taste
garlic powder to taste
Preheat oven to 350
Line a 9 inch pie pan with the 8 ounces of Muenster cheese slices. Carefully press all of the water out of the spinach and place it in a large mixing bowl. Add eggs, Parmesan cheese, cream cheese, salt, pepper and garlic powder; stir well. Spoon mixture into pan and top with remaining cheese slices.
Bake 35 minutes and allow to set up for 10 minutes before serving. (Decrease oven temperature by 25 degrees F if using glass pie dish.)
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Mashed red potatoes-crockpot style
5lbs red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter
salt and pepper to taste
In a lg pot if boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
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Easy Crockpot sweet potato casserole
2 (29 ounce) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter, melted
Lightly grease a slow cooker.
In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to bottom of slow cooker.
In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.
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Mushroom wild rice-crockpot
2 1/4 cups water
1 (10.5 ounce) can condensed beef consomme, undiluted
1 (10.5 ounce) can condensed French onion soup, undiluted
3 (4 ounce) cans mushroom stems and pieces, drained
1/2 cup butter or margarine, melted
1 cup uncooked brown rice
1 cup uncooked wild rice
In a slow cooker, combine all ingredients; stir well. Cover and cook on low for 7-8 hours or until rice is tender.
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Cheesy squash in crockpot
4 pounds yellow summer squash, sliced
1 small onion, chopped
1/4 cup butter, cubed
1/4 pound Velveeta,cubed
Place the squash and onion into a pot, and pour in enough water just to cover. Bring to a boil, cover the pot, and simmer until tender, about 10 minutes. Do not stir. Drain the squash and onion.
Gently layer the cooked squash and onions, cubes of butter, and cheese food cubes in a slow cooker. Set the cooker on Low, and cook until the squash are very tender and the butter and cheese have formed a creamy sauce, about 1 hour. Do not stir.
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BROCCOLI, SPINACH AND CHICKEN CASSEROLE –Elizabeth Ergle Rinder
10-12 chicken tenderloins, fully cooked, diced
1-16 oz frozen pkg broccoli, cooked
1-16 oz frozen pkg spinach, thawed
1 can broccoli cheese soup
2 cups cheddar cheese
1/4 cup mayonnaise
1 tablespoon butter
salt and pepper to taste
Boil chicken tenderloins until fully cooked. Than add the broccoli and the spinach to the pot and simmer for 10 more minutes. Drain.
Dice chicken. Mix all other ingredients together. Stir in broccoli, spinach and broccoli. Put in casserole dish.
Cover and bake in a 350°F oven for 1 hour.
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Broccoli & Chicken Casserole
3 chicken breasts, cooked and shredded
1 pkg of frozen broccoli florets (16 ounce), cooked (I usually do in microwave...just steam it a little...It'll cook more in oven!)
1 can cream of chicken soup
1/4 cup mayo
1tsp curry(optional)
1 cup cheddar cheese
1 stick of butter
1 sleeve of ritz crackers
Combine cooked chicken, cooked broccoli florets, soup, mayo, curry and 1/2 cup of cheese. Put in greased 9x13 dish. Top with other 1/2 cup of cheese. Melt 1 stick of butter and combine with ritz crackers. Top casserole. Bake 350 for 45mins-1hr
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Mini fruit pizza
2pkgs of cream cheese
1/2cup sugar
1 tsp vanilla
Mini premade sugar cookies ( 2pks of 24)
Fresh fruit of choice (strawberries,blackberries,grapes,pineapple,kiwi,blueberries...)
Make cookies according to pkg. (350 for 11-15mins) let cool. Mix cream cheese,vanilla and sugar. Spread mixture onto each cookie. Top with desired fruit.
*Can cut recipe in half!
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Strawberry cream shortcake
1lg sara lee pound cake
1pkg of instant vanilla pudding
11/2 cups water
1cup condensed milk
1t vanilla
1 12oz tub cool whip
2cups strawberries,sliced(can use frozen,thawed)
Slice cake into thin slices. Lay in 13x9 casserole dish. Combine pudding,water,milk & vanilla. Fold in coolwhip. Pour half of mixture over slices of cake. Place half of strawberries on top of mixture. Repeat to make a second layer. Refrigerate until well chilled
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Set over to 400°F.
Into each muffin tins, press biscuit dough down and up the sides.
Equally divide frank and beans to each tin.
Top with cheese.
Bake 15 minutes and serve. (or time of biscuit can)
-----------------------------------
CHICKEN AND ZUCCHINI BAKE
3chicken breasts cooked and cubed
4 c. zucchini
1/4 c. onion
1 (8 oz.) container sour cream
1 can cream of chicken soup
1 (6 oz.) pkg. stuffing mix
1/2 c. butter, melted
Cook zucchini and onion together until tender. Combine sour cream and soup. Combine stuffing mix and butter. Place 1/2 of stuffing mix in bottom of 9 x 13 inch pan sprayed with Pam. Layer chicken, and sour cream mixture, top with remaining stuffing. Bake 25-30 minutes at 350 degrees.
3chicken breasts cooked and cubed
4 c. zucchini
1/4 c. onion
1 (8 oz.) container sour cream
1 can cream of chicken soup
1 (6 oz.) pkg. stuffing mix
1/2 c. butter, melted
Cook zucchini and onion together until tender. Combine sour cream and soup. Combine stuffing mix and butter. Place 1/2 of stuffing mix in bottom of 9 x 13 inch pan sprayed with Pam. Layer chicken, and sour cream mixture, top with remaining stuffing. Bake 25-30 minutes at 350 degrees.
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Cooked spinach,drained
1-2can crescent rolls
Sauce for dipping (optional)
Mix chicken,spinach and cheese. Place mixture in each crescent roll. Bake according to pkg!
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3/4 cup Italian salad dressing
In a saucepan, bring water to a boil. Add beans; cover and cook for 3 minutes. Drain and set aside. Cut bacon in half lengthwise; place on a microwave-safe plate.
Microwave on high for 2-1/2 to 3 minutes or until edges curl. Place four or five beans on each bacon strip; wrap bacon around beans and tie in a knot.
Place bundles in an 8-in. square baking dish. Drizzle with salad dressing. Bake, uncovered, at 350 degrees F for 10-15 minutes or until beans are crisp-tender. Broil 4 in. from the heat for 2-3 minutes or until bacon is crisp.
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Asparagus bundles
2 (15 ounce) cans asparagus spears or fresh asparagus
1/2 lb bacon
2 cloves garlic or 1/4 teaspoon garlic powder
1/3 cup light brown sugar
1/3 cup butter
Gently wrap approximately 5 asparagus stalks with 1/2 slice bacon and secure with toothpick. Continue until all are wrapped.
Place in casserole dish.
Simmer garlic, brown sugar and butter for 5 minutes and pour over asparagus stalks!
Bake at 375°F for 25 minutes or 350°F for 35 minutes
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Banana Caramel Cheesecake
1/2 lb bacon
2 cloves garlic or 1/4 teaspoon garlic powder
1/3 cup light brown sugar
1/3 cup butter
Gently wrap approximately 5 asparagus stalks with 1/2 slice bacon and secure with toothpick. Continue until all are wrapped.
Place in casserole dish.
Simmer garlic, brown sugar and butter for 5 minutes and pour over asparagus stalks!
Bake at 375°F for 25 minutes or 350°F for 35 minutes
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Banana Caramel Cheesecake
2 cups graham cracker crumbs
1/3 cup margarine, melted
1/4 cup white sugar
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup mashed banana
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) package individually wrapped caramels, unwrapped
1 banana, sliced
- Preheat the oven to 350 degrees
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
- In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
- Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
- Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over. ---------------------------------------------------
- Banana & Caramel Pockets
1 Jar of Caramel Sauce
4 Bananas
1 roll of crescent rolls
Preheat oven @ 375*. Roll out crescent rolls and spread a layer of caramel out to about 1/2 in from edge. Cut bananas in thin slices and layer one side of crescent roll. Fold and press sides together. Bake for 10-15 mins.
---------------------------------------S’mores Crescent Pockets2cans crescent rolls16large marshmallows2-3 hershey bars, separated into individual squares1/2cup butter, melted1cup graham cracker crumbs (about 14 squares)Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray. Separate dough into 16 triangles.For each, place 1 marshmallow with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marshmallow and chocolate, then roll to opposite point, completely covering marshmallow and chocolate; pinch dough to seal well. Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups. Bake 15 to 20 minutes or until golden brown. Serve warm
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1 14 oz Bag of frozen Chopped broccoli florets, thawed
1 can of cream of broccoli cheese soup
1 can chicken broth
Spray crockpot w Pam spray. Place chicken in bottom. Mix all other ingredients together and pour over chicken. Cover and cook on low for 6 hours.*Add 1 cup of cheese to top before serving.
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Southern Blackberry jelly cake
Ingredients:
3 cups sifted flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped pecans
1 cup raisins optional
1 cup butter
1 1/2 cups sugar
3 eggs, beaten
1 cup blackberry jam
1cup buttermilk
In a medium bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture over the nuts and raisins or dates. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and blackberry jam. Add flour mixture alternately with buttermilk. Beat until smooth after each addition. Fold in nuts and raisins or dates. Pour into three 9-inch layer cake pans and bake at 350° for 20 to 25 minutes. Spread a buttercream or cream cheese icing between layers and over cake-------------------------------------------
Old fashioned jelly cake
1 cup margarine, softened
2 cups white sugar
4 eggs
3 cups self-rising flour
1 cup whole milk
1 teaspoon vanilla extract
2 cups raspberry jelly
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.------------------------------
Oreo Cheesecake Pretzel Bites
7 whole Oreo Cookies
1 oz cold cream cheese
24 square pretzels
1 Cup chocolate chunks or chocolate chips, melted
White Sprinkles
1. Place Oreos into a food processor and process until finely ground. Mix Oreo crumbs and cream cheese until dough forms. Pinch 1 Tablespoon of dough and form into a little square. Place onto pretzel then gently press top pretzel to close. Top with melted chocolate and white sprinkles. Chill until chocolate has hardened and serve.
(This only makes 12....48 servings: 28 oreos,4 oz cream cheese and 96 pretzels.)
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Peanut Butter-Finger Mini Cheesecakes
1 Cup ground Vanilla Wafers
2 Tablespoons granulated sugar
2 Tablespoons butter
1/8 teaspoon salt8 oz softened cream cheese
1/4 Cup creamy peanut butter
1/2 Cup sugar
1 egg
2 Tablespoons heavy cream
1/8 teaspoon salt
4 Fun Size Butterfinger Candy Bars, crushed1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream2 Fun Size Butterfinger, crushed1. Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.2. Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.3. Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.-------------------------------------Butterfinger Dessert
Crust
4 crushed butterfingers
1 C crushed saltine crackers
1 C crushed graham crackers
1/2 c butter
1/2 c sugar(optional)
Filling
3 (3oz) packages instant vanilla pudding (not cook n serve)
2 C cold milk
4 C vanilla ice cream (softened, about half a "box")
Topping
1 9 oz. cool whip
Melt the butter and mix remaining crust ingredients until moistened. Reserve 1 c for topping and press the remaining into a 9X13 pan.
Beat the pudding and milk. Add ice cream and beat to smooth. Pour over crust and level.
Cover filling layer with cool whip. Sprinkle reserved 1 c of crust over the top. Serve chilled.
*Can use nutter butters instead of butterfingers in this dessert.----------------------------------------
Baked Spinach Dip Mini Bread Bowls13.3 oz roll of refrigerated french bread loaf (I used Simply Pillsbury)2 Tablespoons extra virgin olive oil2 Cups baby spinach, coarsely chopped ( I use 2 cups of frozen spinach, thawed and juice squeezed out)1 clove fresh garlic, minced3 oz softened cream cheese1/2 Cup sour cream2 T shredded Parmesan cheese1/8 t chili powder1/8 tGarlic Salt1/8 t Sea Salt1/8 tpepper1/3 Cup shredded mozzarella cheese1. Preheat oven to 350\. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.2. Heat oil in medium skillet over medium heat. Cook and stir spinach, then add garlic, cook and stir for another minute then turn heat off.3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.
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.Butternut Pound CakeFOR THE CAKE:1-¼ cup Crisco6 whole Eggs2 cups Sugar¼ teaspoons Salt3 teaspoons Butter Nut Vanilla Flavoring½ cups Sweetened, Condensed Milk2 cups All-purpose Flour1 teaspoon Baking Powder_____FOR THE FROSTING:1 stick Margarine Or Butter1 package (8 Oz) Cream Cheese1 teaspoon Butter Nut Flavoring1 pound Powdered Sugar2 cups Chopped PecansCake:
Preheat oven to 325 degrees F.
Mix the Crisco, eggs, sugar, salt and butter nut vanilla flavoring until light and fluffy.
Add 1/2 cup of sweetened condensed milk. Mix well.
Sift the flour and baking powder together and then add to the fluffy mixture. Mix well on high speed.
Bake for 90 minutes for pound cake. Bake 40 minutes for two layer cakes. (Just make sure you test whether a fork or toothpick come out clean before you remove them from the oven). Baking times may vary depending on oven!
Frosting:
Mix butter, cream cheese and flavoring until fluffy. Add powdered sugar one cup at a time, blending on high speed in between each addition. Lastly, add pecans and mix well. Frost over cooled cake.
This icing recipe is enough for three pound cakes. You can freeze whatever you do not use
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SIMPLE BUTTERNUT CAKE
1 box cake, butter recipe, yellow cake
2 sticks butter
1 tsp. butternut flavoring
1 box powdered sugar
1 (8 oz.) cream cheese
1 bag walnuts, chopped
Mix cake as directed. Add 1 stick butter and butternut flavoring. Cook and cool.
Frosting: Mix sugar, butter, softened cream cheese and walnuts. When cake is real cool frost.
--------------------------------------Banana Caramel Cheesecake
2 cups graham cracker crumbs1/3 cup margarine, melted1/4 cup white sugar3 (8 ounce) packages cream cheese, softened3/4 cup white sugar3 eggs1 teaspoon vanilla extract1/2 cup mashed banana (I use 2 bananas)1 (12 fluid ounce) can evaporated milk1 (14 ounce) package individually wrapped caramels, unwrapped1 banana, sliced*I use caramel sauce instead of evaporated milk and wrapped caramels
Preheat the oven to 350 degrees
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.-------------------------------------
Raspberry Ginger Ale Punch1 (2 liter) bottle raspberry ginger ale, chilled
2 cups pineapple juice, chilled
1 cup frozen limeade concentrate, thawed
Lime slices, for garnish
In a large pitcher, combine the ginger ale, pineapple juice, and limeade concentrate. Stir gently to combine. Garnish with lime slices, if desired.
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garlic powder/salt, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup
1/2 cup sharp ched cheese, shredded
Rinse chicken and sprinkle with salt, pepper and garlic powder/salt. Mix soups and pour over chicken in the crock pot. Cook on LOW 6 to 8 hours. Right before serving top with cheese. Cover for 5 mins so it can melt. Serve over rice
Thunder Cake
1 box devil's food chocolate cake mix
1 can sweetened condensed milk
1 jar caramel sauce
1 small container cool whip
Butterfingers, crushed
Bake Devils food cake according to box. Poke fork holes in cake as soon as it comes out. Pour can of condensed milk and jar of caramel sauce over top. Refrigerate,at least 4 hours. Best overnight. Top with coolwhip and crushed butterfingers.---------------------
2 tablespoons butter
1/2 teaspoon salt
2 teaspoons sugar
1/4 teaspoon black pepper
1/3 cup heavy cream (or milk, or evaporated milk)
Fry bacon, then remove bacon.Add butter to bacon grease. When hot, add corn and milk cook for 15 to 20 minutes, stirring often. Sprinkle with the salt, sugar, and pepper. Serve hot.
*Can add the bacon (chopped) to corn.------------------------------------------
2 tablespoons diced jalapenos from a jar( or green chilis)
Salt and pepper to taste
1 (8-ounce) package corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
2 tomatoes, sliced
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees F. In a large bowl stir together the ham, 2 cans of corn, corn muffin mix, sour cream, melted butter, jalapenos, and salt and pepper. Pour into a 9"x 13" casserole dish that has been prepared with a non-stick baking spray. Bake for 45 minutes, or until golden brown. Remove from oven and top with sliced tomatoes. Sprinkle cheese evenly over top and return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
1/2 tsp vanilla extract
Preheat oven to 350F.
Combine all ingredients in a food processor and whiz until very smooth. Pour into prepared pie crust.
Bake for 55-60 minutes, or until center is mostly set (jiggles slightly when nudged) and a sharp knife inserted near the center comes out mostly clean.
Cool to room temperature before slicing and chill in the refrigerator for at least 2 hours, or overnight, before serving.
Vanilla Wafer Crumb Crust
1 1/4 cups vanilla wafer cookie crumbs
6 tbsp butter, melted and cooled
Preheat oven to 350F.
Combine ingredients and stir well until mixture resembles wet sand.
Pour into 9-inch pie shell and press into a firm, even layer over the base and sides.
Bake for 10-12 minutes, until browned.
Cool completely before using.---------------------------------------
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Cranberry Holiday Mold
2 (4-serving size) packages strawberry-flavored gelatin
1 cup boiling water
1 (14-ounce) can whole-berry cranberry sauce
1 1/2 cups (one 12-ounce can) cold ginger ale (see Note)
1 (11-ounce) can mandarin orange segments, drained
In a large bowl, combine the gelatin and boiling water; stir until the gelatin is dissolved.
Add the cranberry sauce to the gelatin; mix well. Stir in the ginger ale, then pour into a gelatin mold or 10-inch Bundt pan. Place the orange segments over the top and chill for at least 8 hours, or until firm.
When ready to serve, immerse the bottom of the mold in warm water for a few seconds, then invert onto a flat serving plate larger than the mold, and release the mold.-------------------------------------Pumpkin Gingerbread Trifle
2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.---------------------------Vegetable Casserole
Frozen Vegs, your fav (I use steamable mixed vegs..broccoli, cauliflower, carrots, corn, peas)
1 can cream of chicken soup
1 onion chopped
1 cup mayo
2 cups cheese (sharp cheddar)
1 sleeve of ritz crackers
1 stick butter, melted
Steam Vegs in Microwave, drain. Combine with cream of chicken soup, onion, mayo and cheese. Put in greased casserole dish. Mix butter and crushed ritz. Top casserole. Bake 350 for 30mins
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