Iron Skillet Butterscotch Pie

2 cups milk

2 egg yolks

2 ½ tbsp. flour

2 tbsp. butter

1 cup brown sugar

½ cup boiling water

1 baked 9-inch pastry or graham pie shell

In a bowl, stir together milk and yolks. Whisk in flour a little at a time until smooth.

In a large cast-iron skillet or a thick aluminum saucepan, combine butter and brown sugar. Cook over medium-low heat, stirring occasionally, until sugar has melted. Add boiling water. Stir in flour-egg-milk mixture. Cook over medium heat, stirring frequently, until thickened and smooth. Pour into pie shell and chill. Top with meringue or whipped topping. (I like using an electric skillet to make my fillings)

Corn Casserole

1 - 14 1/4 oz whole kernel corn, drained
1 - 14 3/4 oz cream corn
1 - 8 0z pkg corn muffin mix
1 cup sour cream
1/2 cup melted butter
1 1/2 cups cheddar cheese, shredded

1. preheat oven to 350* F
2. in a large bowl, stir together the first 5 ingredients
3. pour into a greased casserole dish and bake for 45 min.
4. remove from over and top with the cheese
5. return to the oven for 5 - 10 min or until the cheese is melted
6. let stand at least 5 min and serve warm

Soft Gingersnaps

Found this recipe on Taste of home facebook page!!! yumm!!!!


Soft gingersnaps embody the tastes and smells of the season. Enjoy cloves, cinnamon and ginger blended into one delicious cookie. These are perfect for Thanksgiving and fall gatherings. —Lara Pennell, Mauldin, South Carolina

36 Servings
Prep: 15 min. + chilling
Bake: 10 min./batch

Ingredients
1 cup packed brown sugar
3/4 cup butter, melted
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
Directions
•In a large bowl, beat brown sugar and butter until blended. Beat in
egg, then molasses. Combine the flour, ginger, baking soda, cinnamon
and cloves; gradually add to brown sugar mixture and mix well (dough
will be stiff). Cover and refrigerate for at least 2 hours.

•Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on
baking sheets coated with cooking spray. Bake at 350° for 9-11
minutes or until set. Cool for 1 minute before removing from pans to
wire racks. Yield: 3 dozen.

Spiced Apple Rings

SPICED APPLE RINGS

6 large apples (I use Braeburns)
Peel, core and slice into rings, putting the rings immediately into cold water with lemon juice.

In a large pot: 3 cups water, 1 cup sugar,1 cup cinnamon candies, like Red Hots.
1/3 cup white vinegar
2 - 3 TBSP of whole cloves.

Bring syrup to a boil. Turn down heat and simmer for about 3 minutes, stirring constantly.
Drain apple rings and add to syrup. Let come back to simmer and cook until almost tender, gently stirring occasionally.
Let cool in syrup.

Just a note,to get the apple rings as red as the bought ones,try adding red food coloring

Ham Broccoli Hot Dish

1 1/4 cup dry elbow macaroni
1 1/2 c broccoli fresh or frozen, cooked
1can cr of mushroom soup
1 cup cubed ham
1 cup shedded cheddar cheese
1/2 cup mozzarella shredde cheese
1/c cup milk
1/2 tsp dried onion
1.2 tsp peppper

Cook macaroni and broccoli, separately.
Combine soup, ham,cheeses, milk onion & pepper.
Drain macaroni & broccoli, add to other ingred.

Put in 8 X 8 pan, Top with crushed potato chips or buttered Ritz cracker crumbs. Bake uncovered in a 350* oven for 25 - 30 mn.

Olive Garden Chicken and Gnocchi Soup

Found this recipe at Copykat.com hope it's as good as Olive Garden's http://www.copykat.com/2010/02/28/olive-garden-chicken-and-gnocchi-soup/
Olive Garden Chicken and Gnocchi Soup
Yield: 8 servings.
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Chocolate Pie

ANOTHER RECIPE FROM The Post it place http://thepost-itplace.com/2009/09/chocolate-pie/

6 Hershey Almond Candy Bars
1/2 cup milk
20 large marshmallows
1 tub cool whip
1 graham cracker crust
1 tsp. vanilla

Melt the marshmallows, chocolate bars, milk and vanilla in a double boiler. Allow to cool and then fold the cool whip into the mixture. Pour into the pie crust and the chill in refrigerator for at least 2 hours before serving.
.

Apple Brown Betty

I found this recipe here...I just love Southern Plate!! http://www.southernplate.com/2010/11/apple-brown-betty-guest-post.html

Apple Brown Betty

•1 quart apple sauce
•1/4 cup sugar
•2 cups graham cracker crumbs
•1/2 cup butter
•1 teaspoons cinnamon
•1/2 cup pecans, chopped
Mix apple sauce and 1/4 cup sugar and pour into a baking dish. Melt 1/2 cup butter and mix with 2 cups of graham cracker crumbs, cinnamon and nuts. Spread over the top of the apple sauce and bake at 400 degrees until brown (about 10 minutes).

Cowboy Breakfast

I found this on this blog!!! http://thepost-itplace.com/2009/09/the-breakfast-to-beat-all-breakfastes/

5 pounds red potatoes, diced once cool
1 pound thick-sliced bacon, diced
3/4 cup green bell peppers, diced
1 onion, diced
8 ounces shredded cheese ( I used mexican blend)
6 large eggs

Boil the potatoes in a large pot of water until they start to feel soft, but not too soft. You want them to hole their shape when you dice them. before they cool completely you want to peel the skins off. Then dice them and set aside.

Fry the bacon in a large skillet over medium-low heat until the fat is rendered. You want to drain off some of the grease, but not all of it.

While you continue to brown the bacon add the green pepper and onion and cook thoroughly.

Add the potatoes to the pan and heat until the mixture is hot throughout.

Sprinkle the cheese over the top, letting it melt down into everything.

Stir in the eggs cooking them till done.

Mmmmm, trust me, you don’t need anything to go with it. Just serve it like it is. Well, unless you are like some people I know and have to have bread with every meal. Then you can throw some toast or a good old southern style biscuit on the side.

Meatball MOJO

Put premade meatballs(frozen is fine) in a saucepan add one small can of V8 juice, a 1/2 cup of wine, and a jar of Ragu Cheese Creations Double cheddar sauce (or cheese whiz if you can not find that Ragu) add 1/2 cup grated Colby jack cheese. Stir up well and heat till meat balls are heated through and sauce is thick and bubbly.

Take a large loaf of soft fresh French bread. Slice open from the side. Remove a channel of the bread from the very center of the bottom part of the loaf. Put loaf in foil lined baking pan.

Pour meatballs and sauce into the bottom section of the loaf evenly. Top with more shredded cheese. Place top section of bread loaf on. lightly spread top of bread loaf with melted butter( or garlic butter).

Pull up alum foil in the pan to wrap the loaf. Heat for 10-15 mins at 350. Remove and divide into individual serving pieces.

I use the store bought frozen meatballs that are Italian style, how many you need will depend on how big your loaf is but you don't want to skimp. If you prefer you can use some spaghetti sauce in place of the v8.

Mounds Cake

1 package chocolate cake mix
1 cup margarine melted
1 cup milk
3/4 cup sugar
24 large marshmallows
1 14 oz. bag coconut
1 12 oz. bag chocolate chips

Mix cake as directed on box. Add 1/2 cup margarine. Bake in 350 degree oven in a shallow greased jelly roll pan about 15 minutes. Heat milk, sugar, marshmallows and coconut. Cook until marshmallows are melted, stirring constantly. Put on warm cake. In saucepan, mix remaining margarine and chocolate chips. Cook until chips melt. Spread over cake.

Baked Potato Casserole

5lbs potatoes(ready to boil)
1pt sour cream
1/2pt.chopped green onions(plus 1 oz. for garnish)
1/2pt.grated cheddar cheese(plus 3 oz. for garnish)
1/2pt.fried & crumbled bacon(plus 2 oz. for garnish)
1/4lb.margarine
1/2pt.milk
2tsp.salt
2tsp.coarse ground black pepper
*optional I always add a little cajun seasoning also

Boil potatoes until tender, then mash.
Mix all ingredients into mashed potatoes except for the garnish ingredients. Put mixture into large rectangular baking dish. Garnish, by sprinkling on top cheese, bacon and onion, and bake at 350 for 15 minutes or until cheese begins to brown.
*hint spray baking dish with pam for easy cleanup
great use for leftover mashed potatoes

Homemade Almond Joy

Homemade Almond Joy
recipe found on www.joythebaker.com
makes about 30 little bars

7 ounces sweetened condensed milk
1 cup powdered sugar
1 tablespoon pure vanilla extract
pinch of salt
2 1/2 cups unsweetened flaked coconut
30 almonds
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 3o minutes. It's easier to work with if it's a little cold.

Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don't crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. It might not completely stick. That's ok. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

Olive Garden Salad Dressing Recipe

Makes: 2 cups

Ingredients:

1 1/2 cup Bottled Italian dressing
2 tablespoons Parmesan; grated
2 tablespoons Sugar or equivalent substitute
1 large Raw egg; or egg beaters equal to 1 egg;
OR
2 tablespoons Mayonnaise

Directions:

Blend in blender on high speed 1/2 minute or until smooth.

Pour this mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.

Cherry Eggnog Quick Bread

2 1/2 cups all purpose flour
3/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 1/4 cups eggnog or half and half
1/2 cup (1 stick) butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon pure vanilla
1/2 cup chopped pecans
1/2 cup coarsely chopped candied red cherries

Preheat oven to 350 degrees. Spray 3 5 1/2 by 3 inch mini loaf pans with no stick cooking spray.

Combine flour, sugar, baking powder and nutmeg in a large bowl. Stir until well blended. Combine the eggnog, butter, eggs and vanilla in medium bowl, stir until well blended. Add to the flour mixture. Mix just until ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans.

Bake 35 to 40 minutes when tested with a wooden tooth pick and it comes out clean.

Cool in pan 15 minutes and then remove from pans and cool completely on wire racks before wrapping with plastic wrap. Wrap when room temperature tightly wrapped in plastic wrap.

Snowball cake

1box white cake mix
1 (6oz) can crushed pineapple drained
1 (6oz) can pineapple juice
1 large box vanilla instant pudding
1 (8oz) pkg. Cream cheese
1 (9oz) container cool whip
1 large can coconut

cook cake as directed. When cake is cooled, remove from pan. Punch holes in cake with a fork or skewer and pour pineapple juice over it.
Top cake with crushed pineapple. Set cake aside. Prepare pudding as directed on package. With electric mixer, mix cream cheese with pudding. Spread over crushed pineapple. Frost entire cake with cool whip. Sprinkle on coconut. Refrigerate
(you can add food color to the coconut for a more colorful cake)

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake from More Than Just Oats
Ingredients

* 2 cups all-purpose flour
* 2 cups white sugar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup water
* 1cup butter or margarine, softened
* 1/2 cup peanut butter
* 2 eggs
* 1/2 cup buttermilk
* 1 teaspoon vanilla extract
*
* 2/3 cup white sugar
* 1/3 cup evaporated milk
* 1 tablespoon butter or margarine
* 1/3 cup chunky peanut butter
* 1/3 cup miniature marshmallows
* 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter until well blended. Stir this into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Wasatch Mountain Chili

I found this at http://sandiegocooks.blogspot.com/2009/02/wasatch-mountain-chili.html

This is unique, yummy and so easy to throw into the slow cooker.
Perfect for rainy days!

½ Medium Onion, chopped
1 TBSP Cooking Oil
1 15-oz Can Hominy, rinsed and drained
1 15-oz Can Great Northern Beans, rinsed and drained
1 14-oz Can Reduced Sodium Chicken Broth
9 oz Frozen, precooked Chicken Strips
¼ Cup Lime Juice
1 TBSP Fresh, chopped Cilantro
¼ tsp Ground Cumin
¼ tsp Ground Black Pepper
½ Cup Shredded Cheese (Monterey Jack or Cheddar)
1 4-oz Can Diced Green Chilies
Tortilla Chips
Fresh chopped cilantro






In a skillet cook onion in hot oil over medium heat for 3 minutes, transfer to slow cooker. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, green chilies, tortilla chips, and fresh cilantro.
Serves 4

Crockpot Chicken & Gravy Over Rice

I found this recipe over at
http://sandiegocooks.blogspot.com/search/label/Slow%20Cooker

4 chicken breasts
2 cans cream of chicken soup
2 envelopes of chicken gravy mix

hot steamed rice


Combine first 3 ingredients in a crockpot and cook on low for 4-6 hours. Before serving break the chicken breasts into bite sized pieces. Serve over hot steamed rice.

Witches Finger Cookies

FOUND THIS ON http://aprilshomecooking.blogspot.com/


1 cup butter, softened
1 cup powdered sugar
1 large egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 tsp salt
¾ cup whole blanched almonds (I used almond slices)
1 tube red decorator gel

1. In a large bowl, beat together butter, sugar, egg, almond and vanilla extracts.
2. Whisk together flour and salt in a medium bowl. Add to wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.
3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)
4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create “knuckle” shape. Using a small knife, make slashes in several places to complete the look of the knuckle.
5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath.







6. Remove from baking sheets and let cool on racks (and let the red gel harden).

Peanut Butter Fudge Cheesecake

I found this at http://aprilshomecooking.blogspot.com/


For the Crust:

32 Oreo cookies, finely crushed or ground in a food processor
5½ Tablespoons butter, melted
Pinch of salt



For the Fudge:

8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped



For the Cheesecake:

24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs


For the Ganache Topping:

4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream



1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.

2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.

4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.

5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.

6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.

7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired




.

Country White Bread or Dinner Rolls for Bread Machine

Ingredients

o 1 cup water, plus
o 1 tablespoon water ( 70-80 F)
o 1 large eggs
o 4 1/2 teaspoons vegetable oil
o 3 1/4 cups bread flour
o 1/4 cup sugar
o 1 1/2 teaspoons salt
o 2 1/4 teaspoons active dry yeast
o 2 tablespoons melted butter ( for dinner rolls only) (optional)
o 2 tablespoons shortening ( for dinner rolls only) (optional)

Directions

1. In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
2. Select the basic bread setting.
3. Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour.
4. Bake as normal.
5. For dinner rolls.
6. Mix in bread machine but use only the dough option.
7. Lightly grease a 9 x 13 baking pan (I always use a metal pan).


8. When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out.
9. Cover and let the rolls rise in a warm, draft free place until risen to the desired size.
10. I let them about double in size.
11. Bake in a 350° oven about 12-15 minutes until golden brown.
12. After removing from the oven, brush the tops of the rolls with melted butter.
13. Take out of pan and let completely cool before storing.

Fried Apples

8 medium Granny Smith apples, sliced or chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.

Slow Cooker Roasted Wasabi Almonds

Love Wasabi Almonds...found this recipe here
crockpot365.blogspot.com

1 egg white
1 tablespoon water
1 tablespoon soy sauce (La Choy and Tamari wheat free are gluten free)
1 pound raw almonds
2 teaspoons cornstarch
2 tablespoons wasabi powder
1 teaspoon kosher salt


The Directions.


Use a 2-quart slow cooker (you can use a big one, but stay close by and stir often to ward off possible burning). In a bowl, whisk together the egg white, water, and soy sauce until it's foamy. Toss the almonds in this mixture until they are wet. Set aside.
In a zippered plastic bag, combine the wasabi powder, kosher salt, and cornstarch. Drain any additional liquid from the almonds, and then dump the wet almonds into your zippered bag. Close well and shake until the almonds are nicely coated.


Pour these coated almonds into your slow cooker and cover. Cook on low for 2 to 4 hours, or until toasty (the almonds will brown a bit and you'll definitely smell them. They will NOT be crunchy, but don't worry, they will be later!)


Spread out a layer of foil or parchment paper onto the countertop and dump out the nuts. Let the almonds dry completely before munching. Store in an air-tight container in the refrigerator.

Ham Balls

15 Servings
Prep: 15 min. Bake: 1 hour


Ingredients
3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, combine first five ingredients. Using a 1/3 cup measure (or 2 large serving spoons), shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325� for 1 hour, basting frequently with sauce. Yield: about 15 servings.

Chocolate Bread Pudding

This is from Paula Deen...sounds yummy




Prep Time:10 min
Inactive Prep Time:20 min
Cook Time:1 hr 0 min
Level:Easy
Serves: 10 to 12 servings.

Ingredients
1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips


Directions
Preheat the oven to 325 degrees F. Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the
milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk
mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand,
stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake
the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce.

Braunschweiger Cracker Spread

1 lb. package Braunschweiger, softened
1 (8 oz.) cream cheese, softened
1 Tbsp. horseradish sauce (I used plain horseradish)
1 small onion, minced
1 Tbsp. Worcestershire sauce
Dash of garlic powder

Combine all ingredients well. Refrigerate for at least 2 hours before serving. Spread on Ritz crackers.

Grits 'N' Sausage Casserole

This is a Taste of Home recipe that I found here http://www.tasteofhome.com/Recipes/Grits--N--Sausage-Casserole

10-12 Servings
Prep: 30 min. Bake: 1 hour

Ingredients
3 cups water
1 cup quick-cooking grits
3/4 teaspoon salt, divided
2 pounds bulk pork sausage, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3 eggs
1-1/2 cups milk
2 tablespoons butter, melted
Pepper to taste
Directions
In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally.
In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 10-12 servings.

Editor's Note: This casserole can be covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Chocolate Oreo & Peanut Butter Trifle

I found this @ http://penniesonaplatter.com/2010/04/02/chocolate-oreo-peanut-butter-dessert/

can't wait to try it!!! YUMMMM

1 package Oreos
3/4 stick butter, melted
3/4 cup peanut butter
1 cup powdered sugar
8 oz cream cheese, at room temperature
16 ounces whipped cream topping (Cool Whip or homemade)
1 large package instant chocolate pudding mix
2 cups milk
2 Butterfingers, crushed

Lightly spray a 9×13″ pan with nonstick spray. Crush Oreos in a food processor or blender. In a medium bowl, mix the crushed Oreos and melted butter until thoroughly incorporated. Press into the bottom of the pan.

For the second layer, mix the peanut butter, powdered sugar and cream cheese with a stand mixer fitted with the paddle attachment. Stir in half of the whipped cream. Layer on top of Oreo crust.

For the third layer, whisk chocolate pudding mix into the 2 cups milk and let set to thicken for 2 minutes. Spread into pan over the peanut butter layer.

Top with remaining whipped cream and sprinkle with crushed Butterfingers.

Cover with plastic wrap or foil and keep refrigerated until ready to serve.

Bacon Wrapped Jalapeno Chicken Bites

Makes 16 bite-size appetizers.
Ingredients:

8 chicken tenders, flattened and cut in two
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half


Directions:

First: Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

Second: Grill until bacon is brown and crispy on both sides.

Homemade Bleu Cheese Dressing

3/4 cups blue cheese
(crumbled well)
1/2 cup mayonnaise
1/3 cup half & half
1 pkg. cream cheese
4 T. garlic powder
Mix all together well. Makes 1-2/3 cups. Can be doubled or tripled.

Deviled Egg Dip

• 5 large eggs
• 1/2 cup mayonnaise
• 1 tablespoons mustard
• 1 tablespoon white vinegar
• 1 tablespoon hot sauce
• 4 slices bacon
• 1/2 cup shredded cheddar cheese
• salt and pepper, to taste
• crackers or chips, for dipping

1. Put eggs in a sauce pan and cover with water. Bring to a boil over medium heat. When the water starts to boil, turn off the heat and cover for 20 minutes. Allow eggs to cool enough to peel.

2. While the eggs are cooking, fry four slices of bacon until crisp. Drain and crumble bacon into small pieces.

3. In a large bowl, mix together mayo, mustard, hot sauce, vinegar, cheese, and crumbled bacon.

4. In a small bowl, use a fork to mash the eggs into small chunks. You could also use a food processor or a potato masher. Add the eggs to the mayo and mustard mixture and stir together. Chill, if desired.

5. Serve with crackers or potato chips for dipping.

Heath Bar Cake

1 box Chocolate Fudge cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
12 oz. Cool Whip
4 Heath brand candy bars, crushed (note: easier to crush when frozen)

-- Prepare cake according to box directions. Bake cake in a greased 9" x 13" pan. While cake is still hot, poke the top full of small holes with a wooden spoon handle. Pour condensed milk over the cake; then pour warmed caramel topping over cake. Refrigerate cake over night. Top cake
with Cool Whip and then sprinkle with crushed Heath Bars.

Fabulous Hot Five Bean Salad

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 11

"Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce."

Ingredients:
1 pound bacon
2/3 cup white sugar
2 tablespoons cornstarch
1 1/2 teaspoons salt
1 pinch ground black pepper
3/4 cup distilled white vinegar
1/2 cup water
1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans,
drained
Directions:
1. Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
2. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
3. Turn bean mixture into serving dish. Crumble bacon over beans.

Caramel Apple Salad

1 small pkg butterscotch instant pudding
1 cup mini marshmallows
1 8oz can crushed pineapple
1 cup dry roasted peanuts~ can chop a bit if you want
1 1/2 cup chopped apples, leave peeling on~ Granny Smith's are good
1 8 oz container Cool Whip
2 cups Twix candy bar pieces
Combine pudding, marshmallows,pineapple and cool whip. Mix well. Add peanuts, apples and candy bar. mix. Chill.

Pizza Dip

1 package cream cheese, softened (8oz)
1 jar (14oz) pizza sauce
1/3 cup chopped onion
1 1/2 cups mozzarella cheese, shredded
1 can (6oz) sliced black olives
2 ounces sliced pepperoni

Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers.
Serves 8 to 10.

WW Apple Cinnamon Streusel Muffins

Created by www.Halfmysize.com

Serves - 12
Pts - 2

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup applesauce
1/2 cup Splenda
2 large egg whites, whole
1 1/2 teaspoons vanilla extract
2 small apples, peeled & grated

Topping:
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon diet margarine
Methods/steps

Preheat oven to 375 degrees. Spray a 12 cup muffin pan with non-stick cooking spray.

In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon. In a large bowl, mix together applesauce, Splenda and egg whites; add vanilla and apples; mix well. Gradually add wet ingredients into the flour mixture. Stir just until dry ingredients are moistened. (Batter will be thick.) Evenly spoon the mixture into the prepared muffin tins.

In a small bowl, mix brown sugar and cinnamon. Cut in margarine until mixture is like coarse crumbs. Sprinkle over tops of mixture in each muffin tin.

Bake for 20 minutes in preheated oven or just until a wooden pick inserted in the
center of a muffin comes out clean.

Remove from oven and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

Nutrition Information:
105 Cal., 1 g. fat, 2 g. fiber

Old Bay Hot Crab Dip

1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons OLD BAY® Seasoning
1/2 teaspoon ground mustard
1 pound lump crabmeat
1/4 cup shredded Cheddar cheese

Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay, if desired. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. Makes 3-½ cups.

Slow-Cooker Porcupine Meatloaf

In a large bowl combine:

1½ lb lean ground beef
½ cup uncooked minute rice
½ onion, chopped
1 T Worcestershire sauce
¼ tsp salt
¼ tsp pepper
1 garlic clove, minced
1 egg

In a smaller bowl combine:

1 can tomato soup
½ cup chunky salsa
¼ cup water

When the meat mixture is combined, add ½ cup from the small bowl, and mix together. Shape into a loaf and fit it into your slow cooker. Pour rest of the small bowl on top and cook on low for 7-9 hours. Serve with a garden salad and cheese bread.

Hint: To make it easier to lift the loaf from cooker when done, use 1" wide folded strips of tinfoil, long enough to line the cooker bowl with extra hanging over the sides, and use as lifters when the loaf is done. (I use the new slow cooker liners)

Crumb Coffee Cake (like Hostess crumb cakes)

The Grandkids and I made this IT IS WONDERFUL!!!! this is definitely a keeper!!!

1 box pudding-in-the-mix yellow cake (must contain pudding)

CRUMBS
1  cup butter, softened
2 cups flour
1 1/2 cups brown sugar
3 tablespoons cinnamon
2 tsp vanilla

Prepare the pudding-in-the-mix cake as directed on the box (usually 3 eggs, veggie oil, water). Pour into a greased/floured 9 x 13 pan.

Bake, as directed, but it is important to take it out 10 minutes before it is completed!( I use a glass 9x13 and bake for 25 minutes the first time and 15 minutes after you put the topping on)

While cake is baking, mix all the crumb ingredients into a very large crumb consistency.

Gently place the crumbs on the not-so-done cake. (It's OK if they fall into the batter). Warning: This will be lots of crumbs; it will most likely end up being a heavier crumb layer than cake...that is why my friends and family like it so much! (I try to put as much as possible on the outside edges and less in the middle)

Put the cake back into the oven for the additional 15 minutes (check with toothpick in middle)

Once cool, sprinkle with lots of powdered sugar (or prepare a simple glaze to drizzle over crumbs).
(I use a powdered sugar, vanilla and water glaze)

This was edited on 3/23/14

Colleen's Peanut Butter Icing

So simple and so good!

1-8 oz. Philadelphia Cream Cheese (softened)
1/2 cup peanut butter
1/2 cup confectioner's sugar

Mix all together and spead on your cake or cupcakes! .

this would be YUMMY on chocolate cake or cupcakes!!
Thanks Colleen

Artichoke Rice Salad

2 large Family size Chicken Rice a Roni

prepare as directed / let cool

Meanwhile:
green onions chopped - 3 to 4 stalks
green pimento olives chopped - as much as you like
marinated artichoke hearts - drained / chopped 1 jar

let rice cool down

mix all together - add mayo - again as much or less as you like

refrigerate...enjoy!

Peach Cobbler

Recipe courtesy The Neelys

Ingredients
Filling:
•10 ripe peaches
•3 tablespoons almond liqueur
•1 teaspoon nutmeg
•2 cups brown sugar
•1/2 cup granulated sugar
•3 tablespoons corn starch

Biscuit Dough:
•2 cups flour
•1/4 cup granulated sugar, plus 1 1/2 tablespoons for the top
•1/2 teaspoon salt
•2 teaspoons baking powder
•1 stick butter, cubed and chilled
•3/4 cup buttermilk
•1 egg white, for washing
Directions
Preheat the oven to 375 degrees F.

In a large bowl, combine the peaches, liqueur, nutmeg, brown sugar, granulated sugar and corn starch. Mix together. Pour mixture into a 13-inch-by-9-inch casserole dish

Combine the flour, sugar, salt, and baking powder in a large bowl and mix. Cut in the butter with a fork until the dough resembles sand. Slowly add the buttermilk until the dough comes together. You may not need all of the buttermilk.

Place the dough on a floured surface and knead it into a 13-inch-by-9-inch rectangle about 1/2-inch thick and place over the peach filling. Use egg white as a wash, brushing on top of dough. Sprinkle the 11/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.

.

Easy Parmesan Potato Wedges

This recipe can also be served with sour cream for dipping

1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil
1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.

Autumn Punch

2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
How To:
Preheat oven to 350 degrees. Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

Black Eyed Pea Cornbread

This can be cut into small squares and servers as an appitizer or served as a meal with a salad

1 pound ground pork sausage (I use mild)
1 medium onion, diced
1 cup white corn meal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
½ cup vegetable oil
1 (15 oz) can black-eyed peas, drained
2 cups (8 oz) shredded Cheddar cheese
¾ cup cream-style corn
¼ cup chopped pickled jalapeno peppers
1 (4.5 oz) can chopped green chiles
Cook sausage and onion in a skillet, stirring until sausage crumbles and is no longer pink. Drain.
Combine cornmeal, flour, salt, and baking soda.
Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients, stirring just until moistened. (Batter will not be smooth.) Add sausage mixture, peas, and remaining ingredients to batter, stirring well.
Pour into a greased 13 x 9 inch baking dish.
Bake at 350 degrees for 1 hour or until golden and set.

Bread Machine Chicken Flavored Pet Treat Recipe

1 cup chicken stock (made with chicken only, dog’s shouldn’t eat onions)
1 cup Bread or all-purpose flour
2 cup Whole wheat flour
1/4 cup Non-fat dry milk powder
1-1/2 teaspoon Yeast

Use dough cycle. Roll dough to 1/2" thickness. Cut with cookie cutters or a pizza cutter. Place on a greased baking sheet. Cover with plastic wrap and let rise in warm place about one hour. Bake at 325-degrees for one hour. When all are baked, turn off oven and leave overnight. Store in airtight container.

Frozen Peach Cheesecake

1/3 cup melted butter
1 1/4 cup graham wafer crumbs
1/4 cup sugar
2 regular packages cream cheese, softened
1 can sweetened condensed milk
1 tsp vanilla
2 tbsp lemon juice
3 to 4 cups canned peaches, drained
1 8 oz container Cool Whip

-combine melted butter, sugar and graham wafer crumbs. Press into the bottom of a 9 inch springform pan.

-in large bowl, beat cream cheese until fluffy and smooth. Beat in milk, vanilla and lemon juice.

-in food processor, blend peaches so they're chunky, not pureed.

-add to cream cheese mixture & stir until smooth.

-fold in Cool Whip.

-freeze several hours or overnight.

Easy Chicken Enchiladas

This one taste just like Enchiladas with out all the work!

1 (2 to 3lbs)chicken, cooked &boned
1 pkg. Tortilla chips
1 large can evaporated milk
2 cans mushroom soup
1 ( 10. 1/2oz ) can enchilada sauce
½ lb. Grated cheese
Place one half the chips in 9 by 13 baking dish.
Add a layer of chicken, cover with ½ of the cheese.
Mix together milk ,soup & sauce. Pour one half of
mixture over cheese. Repeat layers. Bake 350.
30 to 40 min. till bubbly. Sometimes I add sliced
olives to top. This is very easy and taste great !

Key Lime Cheesecake

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24-oz. cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
2/3 cups key lime juice

Combine graham cracker crumbs with melted butter. Press into bottom and partially up the sides of a 9" springform pan. Refrigerate.

Combine cream cheese, sugar, lime peel and cornstarch in a large bowl, and beat with an electric mixer until smooth and fluffy. Beat in the eggs, one at a time blending just until smooth. Add key lime juice and finish mixing by hand. Do not over beat or cake will crack during baking. Pour batter into prepared crust.

Bake at 300º for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on the lower rack during baking.

Turn oven off and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate overnight, and up to three day.

Cowboy Caviar

Ingredients:

* 1 (15.5 ounce) can pinto beans, drained
* 1 (15.5 ounce) can black-eyed peas, drained
* 1 (14.5 ounce) can diced tomatoes, drained
* 2 cups frozen corn kernels, thawed
* 1/2 medium onion, chopped
* 1/4 green bell pepper, finely chopped
* 1/2 cup chopped pickled jalapeno peppers
* 1/2 teaspoon garlic salt
* 1 cup Italian salad dressing
* 3/4 cup chopped cilantro (optional)

Directions:

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Ham Rollup Centerpiece

This is pretty for a bridal or baby shower, pot luck or whatever


1 large fresh pineapple
1 can pineapple chunks
Maraschino cherries

Ham Rollups

5 oz. thin sliced ham
8 oz. cream cheese, softened
1 Tbsp. finely chopped onion
1 tsp. horseradish
Dash Worcestshire sauce

Combine everything except the ham. Spread on ham slices and roll them up the long way (like cinnamon rolls). Chill several hours, cut into bite-sized pieces (about 1" thick). NOTE: Blot ham with paper towel before spreading with the mixture.

Cut bottom off pineapple if it doesn't stand up properly. On sharp toothpicks (I use the colored plastic kind), spear a cherry, then a pineapple chunk, then a ham roll. Decorate the pineapple by pressing the picks into the rind in a random pattern all over. Place pineapple on a platter and make a circle of parsley around it. Lay remaining assembled picks around on the platter.

Apple Pie Jelly

I got this from www.blessingsncouponing.blogspot.com

makes 6- 1/2 pints
4 cups apple juice(bottled)
1 tablespoon maple syrup (pure)
5 cups sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1 3/4 ounces dry pectin

Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
Remove from heat and skim off foam with a metal spoon.
Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.

Chocolate Mousse Dip

2 squares BAKER'S Semi-Sweet Baking Chocolate

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided


PLACE chocolate in small microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.

ADD 1/2 cup of the whipped topping; stir until well blended. Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min.

use those synder honey pretzel sticks for dipping SOOOOOOO GOOD

Layered Taco Salad

A quick and easy-to-make salad even kids will love.
Filling and delicious, this dish is quick to make and easily pleases kids who would normally shun salads.

You Will Need
1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounces baked tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

What to Do
1. In a small bowl, combine the salsa and lime juice; set aside.

2. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.

3. Divide tortilla chips among six plates.

4. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture, and sour cream. Serve immediately.

Serves: 6

Per serving: 433 calories, 12 g fat (5 g saturated fat), 49 mg cholesterol, 1,117 mg sodium, 51 g carbohydrate, 10 g fiber, 32 g protein.

WW Meatloaf Muffins/Cupcakes - 3 points

1 Pound Extra Lean Ground Beef
4 oz. Zucchini, unpeeled and shredded
1 Egg
1 Cup Ore Ida Hash Browns, frozen
1/2 Cup Fat Free Shredded Cheddar Cheese
1/2 Package (3 oz.) Kraft Stove Top Seasoned Stuffing Mix
1/4 Cup Reduced Fat Parmesan Cheese
1/2 teaspoon Minced Garlic
1 teaspoon Worcestershire Sauce
1/4 Cup Ketchup
1/4 Cup Onion, chopped


Preheat the oven to 350 degrees.
Mix all ingredients.
Divide evenly into 12 muffin tins (I used a 1/3 measuring cup to divide the
mixture)
Bake 30-40 minutes or until done.
Note: These would be good as hamburgers also. Instead of placing the mixture
into muffin tins, Make 12 hamburger patties, then grill or bake.

Note: Leaving out both cheeses reduces to 2 points.

WW French Toast 3pts

4 slices of WW bread
2 egg whites
sprinkle of cinnamon
couple drops of vanilla
a dash of nutmeg

Wisk eggs and spices...dip breads in the eggs whites and put into a Pam sprayed pan. If the egg whites run low for the last slice, wipe the bread over top of the first dipped slice to 'steal' some of th...e egg.
Mmmmmmmmm....enjoy with SUGAR FREE syrup for a whoppin' 3 points!!!!!!!!!!!!

Chocolate Snickerdoodles

Ingredients

1 1/3 cups sugar
1/4 teaspoon salt
2/3 cup (10 2/3 tablespoons) butter
2 large eggs
1 teaspoon vanilla

2 1/4 cups flour
1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1/3 cup Dutch cocoa

2 tablespoons sugar
2 teaspoons cinnamon

Directions

Preheat oven to 375 degrees.

1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla.

2. Add the flour, cream of tartar, baking soda and cocoa and mix until combined. Chill the dough for one hour.

3. With your hands, form the dough into one-inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture.

4. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks.

Chicken Tortilla Soup

1-1/4 pounds boneless skinless chicken breasts
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 corn tortillas (6 inches), cut into 1/2-inch strips
Directions
Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).



Nutrition Facts: 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 very lean meat, 2 starch.

Pepperoni Pizza

Dough

3 c all purpose flour
1.25 c water/as needed
1.5 tsp yeast
1/4 tsp salt
1 TBL sugar
---------------
2 Tbl corn meal, to dust pan with

Mix dough, let rise 2 hours. Then butter a 16" round pizza pan or a cookie sheet. Sprinkle corn meal over. Roll dough out on it, stretching it with your fingers to fit.

Toppings

8oz tomato sauce
1 tomato diced
1 red bell pepper diced
1/4 c diced yellow onion
2 tsp dried basil
6 oz sliced pepperoni
3/4 lb shredded mozzarella

Preheat oven to 450 degrees. Spread 8oz can tomato sauce over dough. Sprinkle dried basil, onions, red peppers, pepperaoni,(your choice of toppings), mozzarella....bake for 30 min.

Loaded Potato Potluck Favorite

Makes 16 servings.

• 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
• 1 cup evaporated milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
• 6 slices cooked bacon, crumbled, divided
• Sliced green onions (optional)

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350ºF. Grease 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash by hand until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

COOK'S NOTES

This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350ºF for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Brownie S’mores Pie

Ingredients:
- 2 graham cracker pie crusts
- 2 cups semi-sweet chocolate chips
- 1 package brownie mix (prepared)
- 1 package mini marshmallows

Brownie S’mores Pie Directions:- Preheat oven to 350 degrees.
- Line the bottom of each pie crust with 1 cup chocolate chips.
- Pour 1/2 of the prepared brownie batter into each pie crust.
- Bake approximately 25-30 minutes (check with a toothpick or fork).
- Cover pies with marshmallows and place under broiler for about one minute (until marshmallows get toasty).
- Enjoy!

Yields two pies.

Tea Cakes

tea cakes
1 egg
1 c sugar
1 stick margarine
1/2 tsp soda
1/2 tsp vanilla
1 tsp lemon flavoring
2 1/2 c plain flour

cream together the egg, sugar and margarine. add the soda, vanilla, and lemon flavoring, stir in the flour

roll out on a floured board and cut with a biscuit cutter

place on ungreased baking sheet

bake 325 for 10 minutes until lightly browned

makes about 5 dozen

Pumpkin Crunch Dump Cake

Ingredients
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3.Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
4.Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

White Chocolate & Raspberry Cheesecake

Crust
2 cups crushed Oreo cookies (leave the filling in, I use my food processor to mash them up fine)
2 tablespoons sugar
1/4 cup melted butter

Raspberry sauce
1 12 ounce package of frozen raspberries
2 tablespoons sugar
2 teaspoons corn starch
1/2 cup water

Filling
2 cups white chocolate chips
1/2 cup heavy cream
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
In a medium bowl, mix together cookie crumbs, sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, sugar, cornstarch and water. Bring to a boil, and continue boiling for 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees. Melt the white chocolate with the heavy cream (I melt mine in the microwave at 50% power), stir it smooth.

In a large bowl, mix the cream cheese and sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and melted white chocolate. Pour half the batter into the springform pan over the crust. Spoon 3 tablespoons of the raspberry sauce on top. Pour the remaining batter over that, and spoon 3 more tablespoons of raspberry sauce on top. Swirl batter with a butter knife to create a marbled effect. Reserve remaining raspberry sauce for topping.

Bake for 55-60 minutes or until filling is just set. Turn off oven and let cheesecake cool inside to prevent cracking. Remove and let cool, then cover with plastic and refrigerate 8 hours before removing from pan. Top with remaining raspberry sauce and some chocolate curls.

Savor it, then pray for forgiveness

Strawberry Magic Cake

1 10oz pkg. miniture marshmallows
1 box yellow cake mix prepared as directed on package
1 3oz box strawberry jello
1 16oz. box frozen sliced strawberries, slightly thawed, but do not drain
2/3 cup cold water

Spread marshmallows evenly over the bottom of a greased 10x13 baking pan. Spread prepared cake batter evenly over marshmallows. Sprinkle dry jello powder evenly over the cake batter. Spool slightly thawed strawberries here and there over jello powder and then drizzle evenly with 2/3 cup water, but do not stir. Slip cake carefully onto
center rack of a 350o oven, and bake 55-60 minutes or until top is golden brown. Let cool in pan at least 30 minutes before cutting.

Cherry Surprise Cake

Servings: 20
WW Points: 3

4 c. mini marshmallows
1 package yellow cake mix (18-1/4 oz.)
1 can light cherry pie filling (21 oz.)
10 oz. diet Sprite
2 egg whites

Heat oven to 350. Coat a 9x13 pan with cooking spray. Spread marshmallows evenly over the bottom. Prepare cake using diet Sprite and egg whites (nothing else). Pour batter over marshmallows. Spoon cherries over batter. Bake 45-50 minutes.

Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will be brown and bubbly.
NOTE: Would be good with lemon cake mix and bluebery pie filling, too. Or spice cake mix with apple pie filling. Make sure the filling is light, not regular.

Per serving: 138 calories, 3g fat, 2g protein, 26g carb, trace dietary fiber, 1mg cholesterol, 179mg sodium.

SPICED CRANBERRY DIP

1 (8 oz.) pkg. cream cheese, softened
1/2 c. canned whole cranberry sauce
1/4 c. orange marmalade
1/8 tsp. cayenne pepper
1/4 c. slivered almonds, toated

Spread cheese on the bottom of a 9" pie plate. Mix cranberry sauce, marmalade and red pepper. Spoon over chese. Sprinkle wih almonds. Serve with Ritz crackers or small pumpernickel rounds.

CARAMALLOW DIP

4 c. mini marshmallows
25 caramels (Kraft)
1/2 c. sweetened condensed milk

Place ingredients in a large microwave-safe bowl. Microwave on HIGH for 3 minutes, stirring every minute until caramels are melted and mixture is smooth. Cool slightly. Serve warm as a dip with fruit, pretzels or cookies.

Creamy Bacon Tomato and Avocado Pasta Salad

Serves 4

You will need:

* 6 slices bacon, chopped into one inch pieces
* 1/2 pound dried rotini pasta
* 1/2 cup mayonnaise
* juice of 1 lemon
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/4 teaspoon white pepper
* 1 teaspoon dried dill
* 1 cup halved cherry tomatoes
* 1 avocado pitted and sliced

1. Cook bacon until crisp. Transfer to a paper towel lined plate.
2. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
3. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
4. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
5. Serve.

Enjoy!

Key Lime Cake Trisha Yearwood's Delicious Recipe

1 3-ounce package lime-flavored gelatin
1¹/3 cups granulated sugar
2 cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1½ cups vegetable oil
¾ cup orange juice
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ cup Key lime juice (from about 25 small Key limes or 4 large
regular limes)
½ cup confectioners' sugar

CREAM CHEESE ICING
½ cup (1 stick) butter, room temperature
1 8-ounce package cream cheese, room temperature
1 1-pound box confectioners' sugar

Preheat the oven to 350°F. Grease and flour three 9-inch round
cake pans.
1. In a large mixing bowl, mix the gelatin, sugar, flour, salt,
baking powder, and baking soda. Stir to mix well.
2. Add the eggs, oil, orange juice, lemon juice, and vanilla.
3. Divide the batter evenly among the 3 pans and bake for 35 to 40
minutes. Test for doneness by lightly touching the tops of the
layers or inserting a toothpick.
Cool the layers in the pans for 5 minutes, then turn them out
onto racks.
While the layers are still hot, mix the lime juice and
confectioners' sugar and pour it over the layers on the racks.
You can pierce the layers with a fork to allow the glaze to soak
in better. Allow the layers to cool completely as you prepare the
icing.
Cream the butter and cream cheese. Beat in the confectioners'
sugar until the mixture is smooth and easy to spread. Spread the
icing between the layers and on the top and sides of the cake.
The cream cheese icing is optional. This cake is beautiful and
tastes great with just the glaze poured over it.
Key limes can be hard to find. Substitute regular lime juice for
key lime juice without sacrificing flavor.

SALSA CHICKEN

4 boneless chicken breasts
1 jar salsa
Monterey Jack cheese, shredded

Top chicken with salsa and bake at 350 for 20 minutes.

Remove from oven and sprinkle with shredded cheese.

Return to oven and bake for an additional 10 minutes.

Bacon Cheese Turtle Burger

A heart attack waiting to happen?




















found his recipe @ http://klg2a.blogspot.com/2010/02/super-bowl-bacon-cheese-turtleburger.html

Handmade ground beef patties, topped with sharp cheddar cheese,
wrapped in a bacon weave.
Then the next step, add hotdogs as the heads, legs and tail.


Next step
Place on an oven rack, covered loosely with foil and baked for
20-30 minutes at 400 degrees.

A little crispy, not too crunchy...just how a turtle should be, no?

Dr. Pepper Chocolate Cake

I found this recipe at www.permanentposies.com
Sounds yummy!

2 cups sifted all-purpose flour
1 cup granulated sugar
1 cup brown suger
1 cup unsweetened cocoa powder
1/1/2 tsp. baking soda
1 cup Dr. Pepper
1/2 cup chocolate chips
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 tablespoon vanilla extract (I am adding in the extra)
1 tsp almond extract

CHOCOLATE FROSTING

About 2/3 bag of powdered sugar (not a box) How much is that?
1 stick real butter
8 oz cream cheese
1/4 cup of cocoa
Enough milk for right consistency…roughly 1/4 cup
2 tsp. vanilla (this is also a rough estimate because I pour)

Preheat oven to 350 degrees.

Sift flour, sugars, cocoa and baking soda into a bowl and set aside.

Pour Dr. Pepper into sauce pan and add chocolate chips. Heat on low, stirring until the chips are just melted. Remove from heat and set aside.

Combine eggs, buttermilk, oil, vanilla and almond extract in mixing bowl and beat on medium for 2 minutes. Gradually add chocolate/Dr. Pepper mixture while mixer is running and beat for another minute. Gradually add the flour/sugar mixture.

Divide into either two or three pans. I am into frosting, so I like three thinner layers. If you do this, make sure you alter your cooking time. For two layers, it calls for a cooking time of 30-35 minutes but with three layers, I think it only cooked for about 22 minutes. I always set the timer for less time and check it so that I can take it out AS SOON AS POSSIBLE for optimum moisture.

Freeze the layers.

Icing instructions:

Beat butter and shortening. Sift the powdered sugar and cocoa together and then add it to butter mixture. Add enough milk for the right consistency along with vanilla.

Last two tips: Always cook the cake a day before you need it and keep it in the refrigerator overnight. In fact, keep it in the refrigerator all the time. Cakes need 24 hours for the flavors and moisture to be optimum.

Camping Enchilada Pie

I think this could be done on a gas grill...you wouldn't have to turn on your oven OR go camping!!

2 pounds lean ground beef
1 medium onion, chopped
1 (11.5-ounce) can condensed tomato soup
2 (10-ounce) cans mild or hot enchilada sauce
1 cup water
9 (8-inch) flour or corn tortillas
1-1/2 to 2 cups (8 ounces)
Cheddar or Monterey Jack cheese, shredded

Dutch Oven
Heat a 12-inch Dutch oven over 9 hot coals. Brown meat and onion. Pour off drippings. Add soup, enchilada sauce and water and simmer 5 minutes. Spoon 2.3 of this mixture into a medium
bowl, leaving remaining 1.3 in the Dutch oven.

Arrange 2 to 3 tortillas over the meat mixture and sprinkle with 1/3 of the cheese. Layer with half of the remaining meat mixture and 1/3 of the cheese; repeat. Cover with Dutch oven lid and place 12 to 15 hot coals on top. Cook, covered, 10 to 15 minutes, or until cheese melts and tortillas soften.
Serves 6 to 8.

At Home
Preheat oven to 350oF. In a large skillet, brown meat with onion. Pour off drippings. Add soup, enchilada sauce and water, and simmer
5 minutes.

In a 9 x 13-inch dish, layer 1/3 of the meat mixture,
then 2 or 3 tortillas, and 1/3 of the cheese; repeat with remaining ingredients. Cook, covered, 10 to 15 minutes, or until cheese melts and tortillas soften. Serves 6 to 8.

Lemon Cake

1 pkg. yellow cake mix
3/4 c. cooking oil
1/4 c. water
1 pkg. lemon Jello
4 eggs
1/2 tsp. lemon extract

Glaze:
2 c. confectioner's sugar
Juice of 1 lemon

Combine all cake ingredients, mix well and pour into a greased Bundt pan. Bake at 350 F. for about 45 minutes or tests done. Let cool in pan 10 minutes, unmold and poke holes over surface of the cake.

Mix glaze ingredients until a drizzling consistency and pour over cake. (You may have to add more or use a little less sugar, depending on how juicy your lemons are.)

Walking Tacos

Serves: 6

(6) 1.25 oz. bags of Doritos - crunched up
2 cups prepared chili OR taco meat
1/2 cup shredded cheddar cheese
1/2 cup sour cream - low-fat okay
shredded lettuce - as needed
1/2 cup diced tomatoes
diced onion
taco sauce
shredded cheddar cheese - to garnish


-Once crumbled, open bags of chips.
-Layer remaining ingredients in order they are listed over chips in the bags.
-Serve with a spoon or fork.

Notes: This is a great treat for kids' parties. Kids love it and there is little mess for you to clean up

Harry Potter's Butterbeer (Cold & Hot)

Butterbeer (Cold)

8 Servings

1 package (13 ounce) butterscotch candy disks
2 cups water

1 liter chilled cream soda
Ice

Unwrap the candy and place it in a saucepan with the water. Bring to a boil, stirring occasionally.
Let the mixture simmer until the candy is dissolved; cool.

Pour about 3/4" of the syrup into a glass, add ice to the top and pour in cream soda. Stir well.



Butterbeer (Hot)

Hot Butterbeer is described as “foamy,” so I like to use a frother when I’m mixing the syrup into the hot milk. I also have an appliance for hot chocolate that has a built in frother which I use when making several servings at a time.

8-12 Servings

1 package (13 ounce) butterscotch candy disks
2 cups water

2 liters heated milk
Freshly grated nutmeg

Unwrap the candy and place it in a saucepan with the water. Bring to a boil, stirring occasionally. Let the mixture simmer until the candy is dissolved; cool.

Pour about 3/4" of the syrup into a mug, add heated milk and stir. Sprinkle with fresh nutmeg.

Speedy Homemade Salsa

Yield 4 servings


Ingredients

1 (14.5 ounce) can whole peeled tomatoes, drained
• 1/4 cup chopped red onion
• 1/4 cup chopped onion
• 1 jalapeno pepper, seeded
• 1 tablespoon cider vinegar
• 1 tablespoon minced fresh cilantro
• 1 clove garlic, peeled
• 1 teaspoon ground cumin
• 1/4 teaspoon salt

Directions

1. In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.

Thick, Chewy Oatmeal Raisin Cookies

Thick, Chewy Oatmeal Raisin Cookies
The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies.


1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

15 Minute Taco Rice Skillet

15 Minute Taco Rice Skillet



Ready in 15 minutes.

Servings: 4

1 pound ground beef
2 cups water
1 package taco seasoning
2 cups Minute Rice
1 cup shredded Cheddar cheese
1/4 teaspoon pepper
Coarsely crushed tortilla chips
Shredded lettuce
Chopped tomato
Sour cream

Brown meat in large skillet over medium-high heat; drain. Add water and seasoning mix to skillet; stir. Bring to boil. Stir in rice. Sprinkle with cheese, cover. Cook over low heat for 5 minutes. Top as desired with ingredients above and enjoy!

Broccoli Strawberry Salad

8 cups fresh broccoli florets
8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes
1 cup mayonnaise
2 tablespoons sugar
1 teaspoon cider vinegar
2 cups fresh strawberries, quartered
1/4 cup sliced almonds, toasted
Directions
In a large bowl, combine broccoli and cheese. In a small bowl, whisk the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Gently stir in strawberries; sprinkle with almonds. Yield: 10 servings.



Nutrition Facts: 1 serving (1 cup) equals 297 calories, 26 g fat (7 g saturated fat), 30 mg cholesterol, 273 mg sodium, 9 g carbohydrate, 3 g fiber, 8 g protein.

Peanut Butter Fingers

Ingredients

* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1/3 cup peanut butter
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup rolled oats
* 1 cup semisweet chocolate chips
*
* 1/2 cup confectioners' sugar
* 1/4 cup peanut butter
* 3 tablespoons milk

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes
makes 24 cupcakes

2 1/4 cups all-purpose flour
2 cups cane sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup oil
2 teaspoons white vinegar
2 cups cold water

Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that's ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

Peanut Butter Frosting

enough to frost 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk (or water will do too)

In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you'd like your frosting a bit thicker.

Slather frosting onto cooled cupcakes and top with coarsely chopped peanut butter cups.

Okra Pickles

Pack quart jars with washed okra. To each jar add:

2 tsp. dill seed
1 small clove garlic
1/8-1/4 tsp. dried crushed red pepper
1 slice onion

In a large pot, bring the following to a boil: 1 quart white vinegar
2 quarts water
1/2 cup salt

Pour into jars. Seal.

Vinegar Chicken

This chicken is so flavorful.

5 chicken leg quarters
1/4 cup cider vinegar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Preheat oven to 425 degrees. Lightly grease a 13x9-inch baking pan. (!!WARNING!!The basting liquid will make a sticky mess on your pan. Use a disposable pan or line your pan with foil. Even with foil I got a sticky mess underneath but I used a ceramic-type baking dish that cleaned up with a little soaking.) Place the chicken in the pan. In a small bowl combine the vinegar, soy sauce, and Worcestershire sauce. Sprinkle one-third of this mixture over the chicken. Season with salt and pepper, garlic powder and onion powder. Bake for 30 minutes. Remove the chicken from the oven, and baste with another one-third of the vinegar mixture. Bake 15 minutes longer. Baste again with the remaining vinegar mixture. Return to the oven and continue baking for 15 minutes, or until the skin is golden brown and crispy.

Chicken etti

1 can of Rotel
1 can of Cream of Chicken Soup
1 cup of Milk
1/2 large block of Velveeta Cheese
1 package of Spaghetti Noodles
3 boneless Chicken Breasts
2 cups Mozzarella Cheese

Cook Chicken Breasts thoroughly, then slice into strips. Combine first four ingredients in bowl. Heat in microwave and stir until desired consistency is reached, milk may be more/less depending on whether you want sticky or runny sauce. Boil Spaghetti noodles and drain. Pour noodles in 9x13" pan, add cheese sauce and mix thoroughly. Top with Mozzarella cheese and Chicken Strips. Place in oven at 350 until cheese melts. Serve and Enjoy!!!
you can also top with crushed waverly crackers and use any type of pasta you want.
serve with cheddar biscuits!

Strawberry-Peach cobbler

For fruit
1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
12 ounces strawberries (about 3 cups), hulled
1/3 cup sugar
1 tablespoon cornstarch

For topping
1/2 cup all purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract

Read
Make fruit:
Preheat oven to 375°F.

Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.

Make topping:
Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

So-Easy Lemon Bars

So-Easy Lemon Bars Convenient refrigerated sugar cookies make quick work of homemade lemon bars. Lime or orange anyone?
Prep Time: 15 Min
Total Time: 1 Hr 35 Min
Makes: 36 bars

INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar

User Rating: DIRECTIONS:
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
2. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
3. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows

OH MY GOODNESS Bars

1 package (18-1/4 ounces) white cake mix
2 eggs
1/3 cup canola oil
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed

Directions
In a large bowl, combine the cake mix, eggs and oil. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Set remaining cake mixture aside.
In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350° for 20-25 minutes or until lightly browned. Cool before cutting. Yield: 3 dozen.

Creamy Chicken With Bacon & Penne Pasta

I have made this recipe and it is definitely a keeper!!! DELICIOUS!!!


8 slices of bacon (cooked)
4 large boneless skinless chicken breast halves Cooked and
cut into chunks.
1 box Penne pasta
1-8oz tub Philadelphia Chive and Onion Cream Cheese
3/4 cups chicken broth
2 cups cherry tomatoes, halved
5or6 fresh basil leaves finely chopped (more or less to taste)
1 Tblsp minced garlic
1 tblsp olive oil

Cook your chicken to your liking...grilled, pan sauteed,or baked...Cook pasta according to instructions on box. While pasta is cooking, saute tomatoes in olive oil with a little salt and pepper adding garlic towards the end.Cut up bacon in small pieces and fry bacon until crisp and drain on paper towel. Drain pasta and add cream cheese and chicken broth and stir gently until cream cheese is melted.Add cooked chicken, bacon and basil....

THIS disappears in minutes, with rave reviews.

Good served with a salad and garlic bread.

Bacon-Cheese Pull-Aparts

from the Pillsbury bake off


Every bite of this pull-apart is filled with the breakfast flavors of bacon, egg and Cheddar cheese.
Prep Time: 15 Min
Total Time: 45 Min
Makes: 8 servings

INGREDIENTS:
1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

User Rating:
Terri Barton
Salt Lake City, UT
Bake-Off® Contest 41, 2004
DIRECTIONS:
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Cream Soda Cake

Combine the following in a mixer bowl and beat three minutes:

1 cup sugar ( I used half Splenda)
1 tsp vanilla
2 cups flour
1 TBSP baking powder
2/3 cup A&W Cream soda ( can use root beer)
1/2 cup softened butter
2 eggs (room temperature)

Grease and flour a 9X9 in baking pan (original recipe called for 9X13 and it was too big)
Bake in a 375 degree F. oven for 30-35 minutes or until done.

Ice with icing made from powdered sugar, butter and a small amount of Cream soda after cake is cooled.
I think I would like to try it with orange soda, too....and use a citrus glaze.

Cherry Cookies Recipe

3 dozen cookies (or so)

* 1 cup butter
* 1/2 cup sugar
* 1 teaspoon vanilla
* 1 pinch salt
* 2 1/2 cups flour
* 1 (10 ounce) jar maraschino cherries, drained and chopped rough

1. Pre heat oven to 375 and grease well cookie sheets.
2. Combine butter, sugar, vanilla, salt and flour.
3. Will be stiff.
4. Stir in chopped cherries.
5. Form into balls and place on sheets 2 inches apart.
6. Bake for 15 minutes, DO NOT LET BROWN.

Cherie's Chicken Enchilada's

2 to 3 cups diced Rotisserie Chicken (or more)
10 to 12 corn tortillas
1 can cream of chicken soup
1 pkg cream cheese (softened in microwave)
16 oz sour cream
1/2 cup milk
2 small cans of diced green chile's (these are not hot)
12 to 16 oz sharp cheddar cheese (grated)

heat oven to 350
mix all ingredients except chicken and tortillas until smooth.
spread a small amount of sauce in the bottom of a 9X13 pan.
lay a layer of corn tortillas on top of that tearing them in half as needed to fit in the pan. Put 1/2 of diced chicken next. Add 1/2 of the sauce on top of the chicken.Put 1/2 of the cheese on top of the sauce and repeat the layer again. Bake for 35 to 40 minutes until it is heated thru and cheese is melted.

you can use any kind of chicken in this, canned, baked, fried, grilled just whatever you have... I just had leftover rotissare chicken to use up!!! you need more just make more layers!!

Golden Lemon Cake

Ingredients

* 1 package (18-1/4 ounces) white cake mix
* 3/4 cup vegetable oil
* 3/4 cup warm tap water
* 4 eggs
* 1 package (3 ounces) lemon jello
* 1 teaspoon lemon extract


TANGY CITRUS GLAZE:
* 2/3 cup orange juice
* 3 tablespoons sugar
* 2 tablespoons lemon juice
* 3/4 cup confectioners' sugar

Directions

* For cake, combine all ingredients in large bowl. Beat at low speed until moistened, then at medium speed for 2 minutes. Pour batter into greased and floured 12-cup tube pan. Bake at 350° for 40-50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove cake and place on wire rack.
* For glaze, combine ingredients in saucepan; bring to a boil and simmer 5 minutes. Let cool at least 10 minutes. Place platter under wire rack. Using toothpick, poke holes in top of cake; pour glaze over top and sides. Allow cake to cool completely before cutting. Yield: 8-10 servings.

Layered Strawberry Cheesecake Bowl

Layered Strawberry Cheesecake Bowl

makes 14 servings, 2/3 cup (175 mL) each
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1-1/2 cups cold milk
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
2 cups thawed Cool Whip Light Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square Baker's Semi-Sweet Chocolate


1 COMBINE berries and sugar. Refrigerate until ready to use. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups Cool Whip; spoon half into a trifle bowl.

2 TOP with cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

3 MELT chocolate; drizzle over trifle. Top with remaining Cool Whip.

* you can cube some angelfood cake and layer in this!

Nina's Pineapple Upside Down cake

1 pkg. Jiffy Golden Yellow Cake Mix
1/4 c. butter or margarine, softened
1/2 c brown sugar
1 can (20 oz) crushed pineapple, drained (reserve juice)
1 egg... See More

Preheat oven to 350 Melt margarine/butter in 8" square or 9" round an and sprinkle with brown sugar. Place pineapple ver margarine and brown sugar mixture. Set aside. In separate bowl, beat cake mix, egg and half of reserved juice for 4 minutes on medium. Pour batter over top of pineapple mixture. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 1-2 minutes. Invert on serving plate. Cool or serve warm.

Variation: Substitute fruit cocktail in place of pineapple.