Sandra Lee's Gnocchi gargonzola chicken (someone else's rendition)

1 pound potato gnocchi ***I buy the boxed in the pasta isle
1 pkg Knorr's three cheese sauce mix
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded ****Hers calls for boneless chicken breast.

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.
Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combin

Bubble-Up Pizza

1/3 cup chopped green pepper
1/3 cup chopped onion
1 cup sliced fresh mushrooms
1/3 cup pitted ripe olives, drained and sliced
or anyother toppings you may like
1 3/4 cups pasta sauce
1 clove garlic pressed
8 oz mozzarella cheese, grated (2 cups)
2 pkg (340g each) refrigerated country biscuits

Preheat oven to 375°F
Chop pepper and onion. Slice mushrooms and olives.
Combine vegetables and pasta sauce.
Press garlic into bowl mix well.
Grate mozzarella cheese.
Cut each biscuit into quarters. Evenly arrange half of the biscuit pieces over bottom of pan. (bottom of pan should not be completely covered). Spread with half the sauce mixture. Sprinkle with half the cheese; repeat layers.
Bake 25-28 minutes or until golden brown and firm to touch. Cut into 8 pieces; serve.
Find more recipes like these in Bonnie’s Kitchen.

Streusel Coffee Cake

I remember Mom making this when I was a kid....Yum.....another recipe with brown sugar!!! I will double the Streusel topping

Streusel topping
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

1.Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2.In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3.Bake 18 to 22 minutes or until golden brown.

Raisin Bran Muffins

These sound great because you can leave the batter in the fridge for up to 30 days and make them when ever you want them.....

6 cups raisin bran cereal
2 ½ c plain all purpose flour
2 cups buttermilk
1 cup sugar
½ cup oil
2 eggs, beaten
2 ½ t baking soda
1 t salt

preheat oven to 400°
In large bowl mix well all ingredients. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for 15 minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.

Corn Salad

I think I would use cooked fresh corn for this in the summertime.
Would be great with hamburgers

1 pkg. frozen whole kernal corn (thawed)
6-8 slices bacon (fried crisp and crumbled)
2-3 garlic cloves, minced (more if you like garlic)
2-3 chopped fresh jalapeno peppers, membrane and seeds removed
2-3 stems of chopped green onion
1 c. grated colby/jack cheese (the marlbed cheese)
Original Hidden Valley Ranch dressing
In a large mixing bowl combine all chopped vegetables with corn. Stir in enough dressing to coat vegetables well. Then stir in cheese and crumble bacon on top.

Summertime Slushy

Now I'm not a drinker but this sounds really good on a hot day like today...wonder if I could leave out the booze? I'll let you know if I try it!!!


4 green tea bags, steeped in 2 cups boiling water. Do not steep in metal pan, please.
7 cups cold water
1 and 1/2 cup sugar
1(12ounce) orange juice frozen concentrate thawed
l (12 ounce) frozen lemonade thawed
2 cups gin
~~~~~~~~~~~~~~~~~~~
Directions~~
Steep tea. Mix water, sugar, orange juice, and lemonade. Mix in tea and add gin. Put into freezer until it freezer. It will be slushy. To serve, scoop into glass and add 1/2 cup ginger ale. Serve.

WW Heavenly Heath Bar Cake (3 points)

1 box devil food cake mix
10 oz. diet cola
1 egg white
6 oz. fat-free caramel ice cream topping
7 oz. reduced-fat or fat-free condensed milk
1 c. Heath bar bits (found by the chocolate chips in store)
1 container fat-free Cool Whip

Mix cake mix, egg white and cola. Bake as directed in a 9x13" greased pan. During the last few minutes of baking, put caramel sauce and condensed milk in a sauce pan and stir over medium-low heat until smooth. Remove cake from oven and using a wooden spoon, poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes. Sprinkle Heath bits over the top, reserving some fo the top. Cool completely. Cover with Cool-Whip and sprinkle with remaining Heath bits. Refrigerate until ready to serve.
Servings: 24
Points: 3 per serving

Horseradish Sauce (for steak)

4 oz. whipped cream cheese spread
1/4 c. half and half
2 Tbsp. horseradish
Whisk together until blended and smooth.
Serve with steaks.

Lime Icebox Pie with Pretzel Crust

1/4 cup of crushed pretzels
1/4 cup sugar
6 to 8 tablespoons of Land O'Lakes butter, melted
1 can (14 oz.) sweetened condensed milk
Zest of 2 limes
Juice of 3 limes
1 envelope of unsweetened Kool-Aid Lemon-Lime drink mix
1 (8 ounce) tub of Cool Whip, thawed and divided

Pulverize the pretzels to a fairly fine crumb. To that add the sugar and stir well to combine. Add the melted butter and mix until crumbs are well coated. Pour into an ungreased glass pie plate and press out to the rim of the pie plate. Stick in the freezer.In a medium bowl, combine the sweetened condensed milk, lime juice, lime zest, and Kool-Aid and whisk until smooth. Remove about 1/2 cup of the Cool Whip from the tub and set that aside for later. Gently fold the remaining Cool Whip into the lime mixture until well blended. Pour this into the frozen crust and return to the freezer for several hours, or overnight.Let stand at room temperature for about 15 minutes to thaw. To make it easier to remove from the pan, grab a large skillet and place a small amount of very hot water in it. Gently set the pie plate into the hot water, taking care that water does not go over the rim! Let it sit for about 30 seconds, and this will help to release the pretzel crust for easier serving.
Serve with a dollop of the remaining Cool Whip.
Store leftovers in the freezer.

Strawberry Magic Cake

This sounds really good for a summer dessert...with the exception of turning on the oven....

1 10oz pkg. miniature 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 9x13 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. Serve with Cool Whip or whipped cream. Refrigerate leftovers. Freezes well

A Simple Apple Pie

OH MY GOSH THIS SOUNDS DELICIOUS!!!!!! 2 of my favorite flavors...Butterscotch and brown sugar...I will have to wait until the fall to bake this...it's too hot now!!!

1 deep dish 10 inch pie pan
Have enough pie dough for crust and for the top
7 very large apples, peeled, cored and sliced. After apples are peeled and sliced, put in a pot and add some water and bring them to a gentle boil for a minute or two. Drain off most of the water.
To this add... 1/2 small box of butterscotch pudding mix (not instant) 3/4 cup of packed brown sugar a sprinkle of nutmeg a dash of cinnamon
Mix together and pour into pie shell. Dot with butter. Add the top crust with vents. Flute the edge, sprinkle the top with white sugar and put in a preheated 400 degree oven. Bake until done, maybe an hour.

Lemon Blossoms

Courtesy Paula Deen

Ingredients
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze: 4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Instructions
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray.
Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
Pour a small amount of batter, filling each muffin tin half way.
Bake for 12 minutes.
Turn out onto a tea towel --

To make the glaze, sift the sugar into a mixing bowl.
Add the lemon juice, zest, oil, and 3 tablespoons water.
Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Bacon Wrapped Chicken Stuffed with Spinach and Ricotta

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 (10 ounce) bag washed fresh spinach
• 4 skinless, boneless chicken breast halves
• 1/2 (15 ounce) container ricotta cheese
• 2/3 cup grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 2 teaspoons Italian seasoning
• salt and pepper to taste
• 8 slices thick sliced bacon

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
3. Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
4. Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
5. Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Fried Candied Apples

7 apples, sliced (Johnathans, Granny Smith or any tart apple tastes best)
3 tablespoon butter
1/4 cup water
1 cup of the small "hot cinnamon" candies

Melt butter in large frying pan. Add apple slices , cinnamon red hot candies, water and cover, Let cook over medium heat stirring occasionally. Remove lid half way through and continue frying until apples are soft, but not mush, and liquid has cooked down to a thick syrup. Remove apples and syrup from pan and put into a bowl, let cool down before serving. Goes very well with pork chops, ribs and pork roasts....
Note: All apples and baking apples work well. Wash apples, leave peel on or off, remove core and slice into wedges. Approximately 10-12 slices per apple.

Hot Jezebel

This first time I had this I think my friend Becky made it...this is really yummy on Ritz crackers

1 c. apricot preserves
1 c. pineapple preserves
1/4 c horseradish, drained
3 tsp. dry mustard
1 tsp. pepper
1 (8 oz.) pkg. cream cheese
crackers of your choice

Mix preserves, horseradish, mustard and pepper. Store in covered jar in refrigerator.
To serve, pour 1/3 cup of Hot Jezebel over the block of cream cheese. Serve with crackers
***I have found the apricot and pineapple preserves in one jar at WalMart.

Cereal and Stuff

Mix and set aside:
9-12 cups of "anything" - popcorn, cereal (Chex, cheerios, sugar pops,or other), nuts, pretzels, or cheetos.

Bring the following to a boil, in a heavy saucepan:
1/2 cup butter or margarine
1 cup brown sugar
1/4 cup corn syrup

Add:
1/4 tsp. baking soda
1/4 tsp. cream of tartar
Continue stirring until it turns caramel color. Remove from heat.

Add:
1/2 tsp. vanilla
Cover for 30 seconds. it may spit at you! Very Hot! Stir. Pour over mix in large pan (I use a roaster). Put it in the oven at 300.Stir every 10-15 minutes for 45 minutes to 1 hour. Remove from oven,empty on counter covered with waxed paper or foil. Store in sealedcontainer when cooled.

Notes:
You can use any combination of cereal, pretzels, popcorn, nuts, orwhatever else you have on hand. No matter what you use, it's going to turn out great and everyone is going to ask for the recipe.

Funnel Cakes

I made these for the Grandkids If you close your eyes you'd think you were at the fair !! .......YUMMY!!!!!!!! We will definitely make these again!!!


5-1/3 cups oil for frying
2-2/3 cups all-purpose flour
2/3 cup light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1-1/2 cups milk
1/4 teaspoon vanilla extract
powdered sugar for sprinkling


In a heavy frying pan, heat the oil to 375 degrees F (190 degrees C). In a medium bowl, sift together the flour, brown sugar, baking powder and salt. Set aside.
Whisk together the eggs, milk and vanilla extract. Fold in the flour mixture, stirring until well blended. In a separate bowl, sift together the confectioner's sugar and cinnamon. Set aside.
Blocking the spout with your finger, fill a ziploc bag and over the hot oil scribble and criss-cross the batter into the oil, then fry until golden on both sides. Using a slotted spatula, lift the funnel cake out of the oil and drain on paper towels. Repeat this procedure with the remaining batter, and sprinkle with powdered sugar while still warm.

Amish Caramel Cake (pie)

3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup flour
3 cups milk
6 egg yolks
Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil.
Remove from fire; cool 5 minutes and stir once.
Pour into 2 baked pie shells.
Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

Beer Lime Grilled Chicken

• 1 lime, juiced
• 1 (12 fluid ounce) can light colored beer
• 1 teaspoon honey
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• Salt and pepper
• 4 skinless, boneless chicken breast halves

DIRECTIONS
1. In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side