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.

Shrimp & Grits Casserole

This is souuuuuuthern!!!



4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)**Yes, I used cooked. Some asked if the shrimp was rubbery and it was not. IF you have reservations, go ahead and use uncooked.

1 (10 oz) can Rotel, drained Used mild I did chop the tomatoes.

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter. ***did not use green or red bell pepper

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only, topped the casserole before serving

you can add all the shrimp to the grits instead of using them for garnish

Corn Dog Muffins

Prep Time: 10 Minutes
Cook Time: 14 Minutes
Ready In: 24 Minutes
Servings: 18
"A quick, easy way to recreate a fun, family favorite from the state fair.
Ingredients:

2 (8.5 ounce) packages cornbread mix
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half, or in small pieces
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. Stir together the cornbread mix in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Sizzling Sesame Beef

1 beef sirloin or rib-eye steak, 1" thick (1 lb)
1 cup rice
2 green onions, white part cut in 2" chunks, green thinly sliced
4 cloves garlic, minced using a rasp
4 tsp sesame oil
2 tsp sugar
2 tbsp low-sodium soy sauce
1 lb broccoli florets

Place steak in freezer for easier slicing. Cook rice.
Meanwhile, in large bowl, combine 1 tbsp sliced green onions, 1 tsp garlic, 2 tsp oil
and 1/4 tsp salt; set aside

Cut cold steak across grain into very thin slices. In shallow bowl toss with sugar, 1 tbsp soy sauce, green onion chunks and remaining garlic.

In 12" skillet heat 1" water to boiling. Add broccoli, cook 3 minutes or until just tender. Drain well and place in bowl
with onion and garlic mixture. Toss well.

Heat remaining oil in same skillet on high until hot. Add beef in single layer and cook 1 minute. Stir in remaining sliced green onions and 1/4 tsp each salt and pepper; cook 1 minute longer. Stir in remaining soy sauce. Serve with rice and broccoli.

Pacific Island Chicken (Slow-Cooker)

1 1/2 lb chicken breasts, either boneless or bone-in work.
1/2 cup soy sauce
1/4 cup brown sugar
1 can pineapple chunks, undrained
3 cloves garlic, minced
1/2 tsp ground ginger
1/4 cup cold water
3 tbsp cornstarch

Place chicken in crock pot and top with soy sauce, brown sugar, pineapple chunks and liquid, garlic and ginger.
Whisk cornstarch into water then pour over all.
Cook on low 6 hours.
serve over rice or low mein noodles you could add sugar peas, water chestnuts, almond slivers,

Deep-Fried Catfish

Ingredients
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
1 (12-ounce) bottle amber beer
4 (6-ounce) catfish fillets
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons granulated garlic
1 lemon, juiced


Directions
Preheat a deep-fryer to 350 degrees F.
In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the
beer, being sure to remove any lumps.

Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a
small bowl add the salt, pepper and granulated garlic. Season the fillets with the salt mixture.

Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't
stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat
with the remaining fillets and season the fish with lemon juice.

Maple Bacon Pancake

"This is a wonderful combination of flavors and its baked in a pie plate. My family loves this. Serve warm with maple syrup."


Ingredients

• 4 ounces bacon
• 1 cup baking mix
• 1 1/4 cups shredded Cheddar cheese, divided
• 1/2 cup milk
• 1/4 cup maple syrup
• 2 tablespoons white sugar
• 2 eggs

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spray a 9 inch pie plate with non-stick cooking spray.

3. In a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. Pour into prepared pie plate.

4. Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining 1/2 cup cheese over top of pancake. Bake until cheese melts, about 3 to 5 minutes.

Crusty Potato Bread

Prep Time: 5 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 5 Minutes
Servings: 15

"A hearty white bread made in the bread machine with instant potato flakes."

Ingredients:
3 1/4 cups bread flour
1/2 cup instant mashed potato flakes
1 tablespoon white sugar
1 1/2 teaspoons salt
2 tablespoons butter
1 1/4 cups water
2 teaspoons instant yeast
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start. If you just want to use the bread machine for the dough cycle when the cycle is done, shape your bread and place in a greased bread pan. Let rise until near double and preheat your oven to 375 degrees and bake for 40 to 45 minutes.

White Mexican Cheese Dip

White Mexican Cheese Dip
If you want to know how to make Mexican white cheese dip, here is the easiest way possible.
It's good and it's easy. What more could you ask for?
Ingredients
• 1 pound Land O Lakes white American cheese, grated
• 1 can sliced green chiles or 4 roasted Anaheim chiles
Instructions
1. Melt the cheese over low heat in a heavy saucepan.
2. Add the chiles and heat through.

Dungeon Bars

1 c. (2 sticks unsalted butter)
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
2 t. vanilla
1 c. flour
1/2 t. salt
1/4 t. baking soda
1 c. oats
1 c. raisins/chocolate chips/crasins, etc

Preheat oven to 350. Cream butter and sugars. Beat in eggs and vanilla. Add flour, salt, and baking soda. Stir in oats and raisins (or substitution). Spread in greased 9x13 pan and bake for about 30 minutes. Cool and cut into squares.

*you can use regular butter and leave out the salt. Also found that crasins or chocolate chips are actually better than the raisins the recipe originally called for. You could use splenda or another sugar substitute and make these sugar free. Recipe doubles well, and bakes in a jelly roll pan. Sprinkle with a little powdered sugar, or make a thin glaze and drizzle over for extra kick!

Tapioca Salad

1 pack Orange Jello
1 pack Vanilla tapioca pudding
1 pack Vanilla pudding
3 cups Hot water
1 small Carton of Cool Whip
1 can Mandarin oranges, drained
1 can Pineapple tidbits, drained

Combine Jello and puddings in a saucepan, add hot water and cook until thickened. Remove from heat, cool slightly and add Cool Whip. Fold in oranges, pineapple. Chill and serve.

The Perfect Pound Cake

The Perfect Pound Cake
I got this from Paula Deen's website

All ingredients at room temp!

3 cups granulated sugar
2 sticks softened butter
3 cups cake flour (use regular flour and you’ll be sorry)
8 ounces heavy whipping cream
6 eggs
1 teaspoon vanilla
1/3 teaspoon salt
1/2 teaspoon baking powder

Directions:
Cream butter and sugar in a mixer.
Add 1 egg at a time.
Add flour and cream, alternating between the two.
Add baking powder.
Add salt.
Add vanilla.

Put in greased and floured “pound cake pan”, you know, the one with the funnel in the middle.

Put in cold oven, middle rack.

Turn oven to 350 and go run errands. Come back in 1 hour and remove. Let cool.

Amish Bread

Place in bread machine pan in order given:

1 cup plus 2 tablespoons hot water
1/4 cup canola or other non-saturated oil
3 1/4 to 3 1/2 cups all-purpose or bread flour (13 to 14 ounces)
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon bread machine yeast

Put through dough cycle; check that there is enough flour during first mix. When dough cycle is finished, put dough on floured surface. Let stand 15 minutes.

Knead 3 or 4 times (dough will be puffy, not punched down). Gently shape and put into greased 5 x 9-inch loaf pan (grease top if you like). Let rise 40 minutes to 1 hour (more or less depending on room temperature).

Bake in 350 to 375 degree F oven for 25 to 35 minutes.

Dorito Salad.

1 head lettuce - shredded
2 cups shredded cheddar cheese
1 bag cheese doritos - crushed
catalina salad dressing

Mix first 3 ingredients.
Add just enough catalina dressing to make it moist.
You can also add stuff like tomatoes, red onions, sour cream, black olives...this is always a hit, even with non-salad fans. It might have something to do with the doritos...

Chocolate Chocolate Chip Cookies

this is from the Southen plate...Please go vist this site...she has great recipes and Christy Jordan is a hoot!!! http://www.southernplate.com

2 cups baking mix (Bisquick, Pioneer Brand, etc)
14 ounce can sweetened condensed milk
12 ounce package semi sweet chocolate chips, plus 1 cup chocolate chips
1 egg
1 teaspoon vanilla
4 tablespoons butter, melted
Pour 12 ounce package of chocolate chips into bowl and heat in microwave at thirty second intervals, stirring after each, until smooth and creamy. In large mixing bowl, place all other ingredients except for additional cup of chocolate chips (the ones you didn’t melt). Mix well until well blended. Add in additional un-melted chocolate chips and mix again until they are incorporated. Drop by spoonfuls onto un-greased baking sheets and bake at 350 for 10-12 minutes

Golden Oatmeal Muffins

makes 2 dozen muffins

Description:
These Golden Oatmeal Muffins, made with Duncan Hines Butter Recipe Golden Cake Mix, are absolutely delicious -- especially when served warm with a little butter. Why not also try them with your favorite preserves?

Ingredients

* 1 pkg Duncan Hines® Moist Deluxe® Butter Recipe Golden Cake Mix
* 1 cup uncooked quick-cooking oats
* 1/4 tsp salt
* 3/4 cup milk
* 2 large eggs, slightly beaten
* 2 tbsp butter or margarine, melted


Baking Instructions

1. Preheat oven to 400 ºF. Grease 24 muffin cups or line with paper baking cups.
2. Combine cake mix, oats and salt in large bowl. Add milk, eggs and melted butter; stir until moistened. Fill muffin cups two-thirds full.
3. Bake 13 minutes or until golden brown. Cool in pan 5 to 10 minutes. Loosen carefully before removing from pan. Serve with honey or your favorite jam.

Easter Egg Treats

12 package of butterscotch chips
½ cup peanut butter
1 cup Spanish peanuts
5 oz. Chinese noodles

Melt the chips and blend well with the peanut butter. Add peanuts and noodles;mix well. Make "nests" on waxed paper on a cookie sheet. Cool in refrigerator. Fill nests with jelly beans, M&M's or candy of your choice.

Chicken Poulet

Chicken Poulet
2 chicken breasts, cooked and shredded
1 Cup Shredded Cheddar Cheese
1/2 C Mayo
1/4 C Green Onions
4 eggs
1 stick margarine
2 Cups Chicken Broth (a )) ounce can
16 ounce pkg Peppridge Farm corn bread stuffing mix
1 cup milk
1 cup water
1 can cream of mushroom soup
Sprinkling of salt

Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.

In separate bowl, combine shredded chicken, mayo, and onions. Stir well.

Place 1/2 of stuffing mix in bottom of a 9×13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.

Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.

Cinnamon Coffee Cake Loaf

2 cups flour
1 1/4 cups sugar, divided
3 tsp baking powder
3 1/2 tsp cinnamon, divided
1 1/4 tsp salt
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
2 tsp vanilla extract
3 tbsp butter or margarine, melted

Combine the flour, 1 cup sugar, baking powder, 1 1/2 tsp cinnamon and salt.

In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.

Pour half of the batter in a greased loaf pan. In a small bowl combine 1/4 cup sugar and 2 tsp cinnamon; stir in butter. Drizzle half over batter; swirl with a knife. Top with remaining batter. Drizzle with remaining sugar-cinnamon mixture, swirl with a knife.

Bake at 350 for 55-60 minutes or until a toothpick comes clean. Cool for 10 minutes before removing from pan.

Monte Cristo Casserole

SERVES 12

1 cup nonfat milk
6 eggs or 1 1/2 cups egg substitute
2 (12 1/2 ounce) packages frozen French toast, slices,thawed
8 ounces deli ham, diced
8 ounces deli turkey, diced
4 ounces swiss cheese, grated
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
blackberry jam
Preheat oven to 375^F.
Pour milk in a microwaveable container and heat until hot.
Whisk eggs in small bowl and add hot milk to eggs, blend.
Cut French toast into 3/4 inch cubes; place in a large bowl.
Pour egg mixture over bread cubes, toss gently, set aside.
Combine ham, turkey, cheese and parsley in a bowl.
Spray a 13x9x2 inch baking pan with cooking spray.
Layer half the french toast cubes with half the meat mixture in bottom of pan.
Repeat.
Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.
Bake 30-35 minutes until golden brown and set in center.
Cool 10 minutes.
Sprinkle with powdered sugar.
Cut casserole into squares.
Serve topped with blackberry jam

Double Chocolate Cherry Eggs

Double Chocolate Cherry Eggs
Serves 10



Kid-friendly and delicious, these eggs combine two luscious chocolates, sweet maraschino cherries and yummy toasted walnuts. For variety, try dried fruit and different types of nuts.



Ingredients:
12 ounces white chocolate chips or bars, chopped
2 tablespoons unsalted butter
7 ounces marshmallow crème
1 1/4 cups sifted powdered sugar
1 teaspoon pure vanilla extract
1 1/2 cups chopped maraschino cherries (drain before chopping)
1 cup chopped toasted walnuts
11 ounces milk-chocolate morsels
2 tablespoons vegetable shortening

Directions:
1. In a large microwave-safe bowl, melt white chocolate and butter on LOW, stirring every 45 seconds until smooth. With a wooden spoon, stir in marshmallow crème, sugar and vanilla until well-blended.

2. Fold in cherries and walnuts. Divide into 12 equal portions and form into egg shapes. In a medium-sized microwave-safe bowl, melt milk chocolate and shortening on LOW, stirring every 45 seconds until smooth. Using a fork, dip white chocolate eggs in milk chocolate, turning to evenly coat. Place on wax paper to cool.

Note: Eggs can be decorated with sprinkles after dipping in milk chocolate.

Nectarine and Cream Cobbler

recipe from joythebaker.com
adapted from The Pastry Queen

This cobbler just couldn’t be easier to throw together. I used delicious golden nectarines as the filing, but feel free to use fresh raspberries, blueberries, blackberries or peaches in any combination. You can also use frozen fruit, although it should be thawed and drained before incorporated. Enjoy summer the easy way.


1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon cinnamon
pinch of cloves
pinch of freshly grated nutmeg
3/4 cup milk (low fat milk will work fine)
3 cups sliced nectarines, skins left on
1/3 cup firmly packed brown sugar

Preheat the oven to 350 degrees F. Melt the butter in a medium saute pan set over medium high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burnt in just a few seconds. The butter will have all sorts of browned bits in it. That’s good!

Pour the butter into an 8-inch or 9-inch square baking dish. Do not try a pie baking dish. I did. Overflow!

In a medium bowl, stir together the granulated sugar, flour, baking powder and spices. Add milk and stir.

Pour the mixture on top of the melted butter. Here’s the hard part: do not stir! Without mixing, arrange the fruit evenly over the top of the batter. Sprinkle with brown sugar.

Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. Amazingly, the batter will migrate from the bottom of the pan to cover the fruit. Yum! Serve warm with slightly sweetened whipped cream or vanilla ice cream.

Gnarly Muffins

recipe from joythebaker.com
adapted from Bob's Red Mill

1 1/2 cups all purpose flour
3/4 cup flax seed meal (if you live near a Trader Joe's, you can get flaxseed meal and oat bran there!)
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups carrots, shredded
2 apples peeled and shredded
1/2 cup raisins (optional)
1 cup nuts, chopped (optional)
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract

1. Using a wooden spoon, mix together flour, flax seed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

2. Stir in carrots, apples, raisins and nuts.

3. Combine milk, eggs and vanilla. Pour liquid all at once into the dry/fruit mixture. Stir until ingredients are moistened. Do not overmix.

4. Fill muffin cups 3/4 full. Bake in a 350 degree F oven for 15 to 20 minutes. Yields 15 medium sized muffins.

Apple Walnut Flax Seed Bread

Apple Walnut Flax Seed Bread
recipe found on www.joythebaker.com

makes one 9x5-inch loaf

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
1 tablespoon flax seeds
3/4 cup coarsely chopped walnuts, divided
cinnamon and sugar for sprinkling

Preheat oven to 350 degrees F.

Grease and flour a 9x5x3-inch loaf pan and set aside.

In a medium bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.

In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.

Mix the wet ingredients into the dry ingredients. Add the grated apples, chopped apples flax seeds and half of the chopped walnuts. Fold to incorporate thoroughly.

Spoon batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts.

Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.

Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping.

Serve slightly toasted with butter. Yumtastic.

Mandarin Orange Cake

1 box yellow cake mix
4 eggs
½ cup salad oil
1 large can Mandarin oranges, including juice

Mix all together and bake in three 8 inch cake pans at 350° for 15-20 minutes.

ICING
1 12 oz. Cool Whip
1 20 oz. crushed pineapple, well drained
1 5 oz. pkg vanilla instant pudding

Mix all together and spread between layers and on top and sides of cake.

Moist and yummy to the max!

Buffalo Chicken Crescent Puffs

Makes: 32 puffs

INGREDIENTS:
16 oz cream cheese (from two 8-oz packages), softened
1/3 cup tablespoons hot wing sauce
1/3 cup crumbled blue cheese (1 1/2 oz)
1/2 cup finely chopped celery
1 can canned chicken finely chopped
2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
1 cup plain or chicken-flavored panko-style bread crumbs

DIRECTIONS:
1. Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
2. Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
3. In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

Reeses Peanut Butter Egg Cookies

Reeses Peanut Butter Egg Cookies

2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs (find them in the Easter Candy Section, quick!) You can also use regular Reeses Peanut Butter Cups

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy. Beat in eggs and vanilla until well combined.

2. In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. Eat with tall glass of milk!!

4 dozen cookies

Kettle Corn

"White sugar makes the Kettle Corn taste like popcorn balls. Use brown sugar and it will taste like caramel corn."
Ingredients:
1/4 cup vegetable oil
1/4 cup white sugar 1/2 cup unpopped popcorn kernels

Directions:
1. Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps

Slow-Cooker Sweet and Spicy Asian Pork Shoulder (Real Simple)

Ingredients
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

Directions
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper.

Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Colleen's Caramel Icing

I got this recipe from a friend on Facebook... Thanks Colleen!! ....it sounds delish!!! I will try this soon!!

2-1/4 C. brown sugar
6 Tbsp. butter or margarine
6 Tbsp. milk
2 tsp. baking powder
1 tsp. vanilla extract

Put the brown sugar, butter and milk into a medium saucepan and cook on medium heat until it starts to boil. Then boil it for 2 minutes. Remove it from the stove and add in the vanilla and baking powder. It will foam up a bit at this point from the baking powder and it's color will start to be lighter. You want to beat this with a spoon (I ALWAYS use a wooden one) in a motion like you're whipping eggs. Kind of tilt the pan and whip/beat it. We're looking for it to start holding it's own shape in the pan. This can take anywhere from 5 to 20 minutes. Once it starts to thicken up, check frequently with your spoon to see if it's holding it's shape. As soon as you see that's it's got a good hold, pour it quickly and spread onto your cake as it will set up extremely fast on you. If it comes out just right, it will have a slight candy-like texture. If not, it will be very soft and almost a caramel sauce on the cake (which is not bad either).

2 notes: 1) You only want to make this on a day with low humidity as it doesn't set up well otherwise. 2) This is one of those recipes that you just learn by practice exactly where that line is that it needs to get poured and spread. It took me a long time to be able to make it just right. LOL!

Broccoli Chicken Salad

1 can pineapple chunks
2 cups torn salad greens
2 cups torn spinach
2 cups broccoli florets, thinly sliced
1 green pepper, julienned
1/2 cup thinly sliced red onion
2 cups cubed cooked chicken
1/4 cup vegetable oil
2 tbsp balsamic or red wine vinegar
1 tbsp poppy seeds
2 tsp sugar
2 tsp dijon mustard

Drain the pineapple, reserving 2 tbsp juice, set aside

In a large bowl combine the greens, spinach, broccoli, green pepper, red onion, chicken and pineapple.

In a small bowl combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice. Mix well and pour over salad.

Fettuccine Alfredo with Asparagus

Serves: 4

• 1 pound(s) asparagus
• 3/4 pound(s) fettuccine
• 4 tablespoon(s) butter, cut into pieces
• 1 cup(s) heavy cream
• 1 pinch(s) grated nutmeg
• 3/4 teaspoon(s) salt
• 1/8 teaspoon(s) fresh-ground black pepper
• 1/2 cup(s) grated Parmesan cheese, plus more for serving

Directions

1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.

2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.

Lemon Bundt Cake

1 lemon cake mix
1 instant lemon pudding
3/4 cup vegetable oil
1 cup milk
4 eggs
Grease and flour a bundt pan. Mix all ingredients well, and bake at 325 degrees 1 hour.

Glaze:
Mix 3/4 cup icing sugar with juice of 1 lemon.

When cake is done let cool slightly then set onto a rack set over a baking sheet. Drizzle glaze all over the cake.

This cake is awesome and freezes very well!

Pixley On a Stick

Original recipe yield 60 bacon wrapped appetizers

INGREDIENTS

• 1 pound sliced bacon
• 5 pounds boneless skinless chicken breast halves, cut into 2-inch chunks
• 60 wooden toothpicks
• 1 cup white sugar
• 1 (1 ounce) envelope ranch dressing mix

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

2. Mix together the sugar and ranch dressing mix in a shallow bowl.

3. Cut the bacon slices in half the short way. Wrap half a bacon slice around each chunk of chicken, and secure it with a toothpick. Roll the bacon-wrapped chicken pieces in the sugar-ranch dressing mixture. Place the bacon wraps on the prepared baking sheets, and bake in the preheated oven for 30 minutes, until the chicken is cooked through, the bacon is sizzling, and the crust is browned.

Angel Hair with Feta and Sun Dried Tomatoes

Ingredients

• 1 (16 ounce) package angel hair pasta
• 1/4 cup olive oil
• 4 cloves garlic, crushed
• 3 ounces sun-dried tomatoes, softened and chopped
• 1 (8 ounce) package tomato basil feta cheese, crumbled
• 1 cup grated Parmesan cheese
• 1 bunch fresh cilantro, chopped
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.

2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

Pecan Pie Bars

1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans

Preheat oven to 350°F. Grease a 9×13-inch baking pan. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

Sausage Swirls

4 cups all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
3/4 to 1 cup milk
2 lbs. uncooked bulk pork sausage
Steps:
1.In a large bowl combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough.
2.turn onto a floured board; knead lightly for 30 seconds. roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on sides. Carefully roll up from 16-in. end.
3.Wrap in foil; chill for at least 1 hour. Cut into 1/2 in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400 degrees for 15 to 20 minutes or until lightly browned. Serve warm or cold. Store in refrigerator. Yields about 4 dozen.

Southwest Bean Dip

2 tablespoons Taco Seasoning Mix
1 can Refried Beans
1/2 cup Sour Cream
3 Scallions
1 cup Grated Sharp Cheddar Cheese

Steps:
1.Combine all ingredients in a saucepan.
2.Stir occasionally over low heat until cheese melts.
3.Serve warm with taco chips

Cheesy Artichoke Mini Appetizers

Serves: 6

Ingredients:
1 cup Mayonaise
14 oz can Can Artichoke in Water
1 cup Shredded Mozzarella
1 cup Shredded Parmansean Cheese
4 oz can Diced Ortega Chilies
2 cans Pillsbury Cresent Rolls
Steps:
1.Preheat oven to 350 Degrees...Drain Artichokes. Chop into small pieces by hand or using a food processer. Pour into bowl
2.Drain Ortega Chilies, Add to artichokes.
3.Add the Mayonaise, Mozzorella and Parmansean cheese to artichoke mixture and stir.
4.On cutting board, lay out the cresent rolls into four rectangles. Pierce together the perforations. Then, cut each rectangle into 6 squares.
5.Press each square into a grease mini muffin tin. Spoon artichoke mixure into each cup. Bake until cresent rolls are golden brown. Approximately 15 min. Yields 24 (4 per person

Easy Tater Tot Casserole

spray 9x13 pan with non-stick coating
line bottom with tater tots (bake according to package)
while potatoes are baking, brown 1 lb of ground beef
add 1 can cream of mushroom soup after meat is browned
take tater tots out of oven - evenly spread soup/meat mixture over them
sprinkle 2 cups shredded cheddar cheese and return to oven for 15 minutes.

Crockpot Brown Sugar Chicken

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
2 cup brown sugar
2/3 cup vinegar
3 cloves smashed and chopped garlic
1/4 cup soy sauce
1 tsp ground black pepper
*** see below

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

*** I am going to try adding celery, water chestnuts, pineapple and maybe some green onions to this the next time I make it...this is definatley a keeper!!!

Spiced Apple Rings

4 lbs. firm, tart apples - peeled, cored, sliced
2 qt. water
2 Tbls. lemon juice
4 cups granulated sugar
2 cups water
1/3 cup red hot cinnamon candies
1/3 cup distilled white vinegar
1 Tbls. whole cloves


-Soak apple slices in water and lemon juice.
-Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan.
-Bring to a boil, then simmer 3 minutes, stirring constantly.
-Drain apples, add to hot syrup, and cook 5 minutes.
-Serve hot OR follow instructions for canning below.

Canning Instructions:

-Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat. Make sure canner has a removable rack that will fit inside the canner. The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner.
-Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner.
-Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes.
-Fill jars with hot apples and syrup, leaving 1/2" head space at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth.
-Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight.
-Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1"-2" over the tops of the jars when boiling.
-Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes.
-Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly.
-Decorate lids by wrapping a ribbon around the rim.

King Ranch Chicken

1 (3 lb.) fryer or a rotissere chicken
1 (#303) can cream of mushroom soup
1 lg can tomatoes with green chilies
6 to 8 corn tortillas cut in pieces
1 lg. chopped onion
1/2 can chicken broth
1 lb. grated sharp cheddar
Boil chicken and cut into bite size pieces. Mix soup with tomatoes, chicken and broth.
Layer in greased casserole, tortillas, chicken pieces and top with sprinkling of cheese
and onions. Repeat about 3 times and top with cheese. Bake at 350 degrees for 45 minutes.

Macaroni Ham Casserole

Add 1/2 cup Velveeta cheese to 1 1/2 cup of thin white sauce***(directions below)
2 cups cooked macaroni
1 1/2 cups cooked chopped ham
4 hard cooked eggs sliced
1/2 cup buttered bread crumbs

Put half of the macaroni in a greased 2 quart casserole. Add the 3/4 cup ham. Add a layer of egg slices. Pour 1/2 of the cheese sauce on that. Then alternate the rest of the ham, macaroni, eggs and the cheese sauce. Top with the buttered bread crumbs.

Bake for 30 minutes at 350 degrees.

***white sauce recipe
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Directions
1.In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

No Peek Casserole

2 lbs stew meat (I use 3 lbs)
1 can Campbell's Chicken Mushroom Soup
1/2 cup Ginger Ale
1 pkg Lipton Onion Soup Mix
1 4 oz jar mushrooms, drained (optional)

Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL

You can also add some garlic and chopped onion and use fresh mushrooms.

Scotch Kisses (like See's Candies)

1 pint whipping cream
1 c. granulated sugar
3/4 c. light corn syrup
Pinch of salt
1 1/2 (10 oz. each) bags regular marshmallows, cut in half*

Combine cream, sugar, corn syrup and salt in a DEEP medium saucepan. Bring to a boil over low heat, stirring constantly. Boil, stirring occasionally, until the temperature reaches 235 degrees on a candy thermometer (soft ball stage) (mixture will be milky white at first, but will turn a butterscotch color as it comes up to temperature). Remove from heat; let sit a few minutes until mixture begins to thicken slightly (it usually takes between 3-5 minutes....the test I use is I take the wooden spoon I was stirring it with and see if when it drizzles off, it looks a little thicker than when I took it off the stove-if it's boiling hot, the marshmallows will melt on contact). dip each marshmallow half in the butterscotch to coat, letting the excess drip off; place on parchment paper lined baking sheets. Let sit, uncovered, overnight. Wrap individually in plastic wrap. Makes over 100.

*The easiest way to cut the marshmallows is with kitchen scissors....I dip them in hot water, dry them and cut the marshmallows through the middle, then put them cut side up on a tray. Make sure to keep the cut side up as that side is REALLY sticky and will stick to whatever you put them on. Cut the marshmallows before you get your butterscotch started....that's what I do. I have the "assembly line" all set up.....marshmallows...hot plate for the butterscotch and then the lined cookie sheets. I drop the marshmallow in the butterscotch-one at a time or they'll melt on you-then take my 2-tined meat fork and fish it out of the butterscotch, let the excess drip back into the pan and slide the marshmallow onto the lined cookie sheet with my metal cake tester...works like a charm! Also-when the hot butterscotch comes off the stove-since my saucepan isn't that heavy, I have the heating pad plugged in and on high-I set the pan on that, then wrap a hand towel around the pan and clothespin it....keeps the pan warm. As the butterscotch cools down, it will thicken and won't coat the marshmallows. You sort of have to work quick, but it's not that bad. Get your older kids involved if there are any in the house-they'd love it! I get hubby involved when I make them on the weekend and he's home-he actually enjoys it!
Oh-and as far as wrapping them...yes, that's a pain.....but....take one of the tips I posted about cutting an inexpensive roll of plastic wrap in half and use that......works SO good! I rip off a ton of pieces and lay them out 9-10 at a time...take a butter knife and run it under the marshmallow, taking up the butterscotch that "pools" around it, plop it on the plastic wrap, fold it over and twist the ends. These will keep for a good 2-3 weeks if stored air tight.

Now DON'T let the length of the explanation scare you! I just wanted to save you all the headaches I went through getting these right! Last year, I made 5 batches of these, between the Christmas Fair and gifts....and enjoyed every minute of it. They're not hard at all, once you get the hang of it and get a system going that works for you-and man are they ever good-they're downright addictive!
Also-that pinch of salt in the recipe is IMPORTANT....I forgot to use it one time and the butterscotch was SO gooey it stuck to the plastic wrap more than the marshmallow. That pinch of salt helps the butterscotch "dry out" a little...I call it "semi-tacky"....they're easier to eat right off the plastic wrap than to peel off and eat...your fingers might get a little sticky but it's all good!

Frosty Mandarin Oranges

1 (6 oz.) pkg. orange Jell-O
2 c. boiling water
1 can mandarin oranges
cold water and juice to make 1 cup
1 pt. orange sherbet, softened

Dissolve Jell-O in 2 cups boiling water. Drain oranges, reserving juice, add water to juice to make 1 cup. Add this to Jell-O mix. Chill until slightly thick. Blend in sherbet and oranges. Pour into mold and refrigerate.

Hershey Bar Pie

1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Directions:1. Place candy bar pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chocolate is smooth when stirred. Cool slightly.

2. Fold whipped topping into melted chocolate; spoon into crust. Cover; refrigerate 6 hours or until firm. Garnish as desired. Cover; refrigerate leftover pie. 6 to 8 servings.

Sour Cream Swiss Steak

1/3 cup flour
1 1/2 teaspoons each salt,pepper,paprika and ground mustard
3 lbs boneless round steak,cut into serving size pieves
3 tablespoons vegetable oil
3 tablespoons butter or margarine
1 1/2 cups water
1 1/2 cups (12oz) sour cream
1 cup finely chopped onion
2 cloves garlic minced
1/3 cup soy sauce
1/4 to 1/3 cup packed brown sugar
3 tablespoons flour

In a shallow bowl, combine flour,salt and pepper, paprika and mustard;dredge the steak. In a large skillet,heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes. In a bowl, combine the sour cream onion, garlic,soy sauce,brown sugar and flour; til til smooth. Transfer steak to a greased 2 1/2 qt baking dish, add sour cream mixture. Cover and bake at 325 for 1 1/2 hours or until tender. Yield 6-8 servings

Lemon Buttermilk Pudding Cake

6 Servings

As it bakes, this homey classic separates into a layer of light cake on top of a delicious lemon curd.


3 eggs, separated
3/4 cup granulated sugar
1/3 cup all-purpose flour
Pinch salt
1-1/4 cups buttermilk
2 tbsp salted butter, melted
1 tbsp grated lemon rind
1/3 cup lemon juice



In large bowl, whisk egg yolks with sugar until pale; beat in flour and salt.

Whisk in buttermilk, butter, lemon rind and lemon juice.

In separate bowl, beat egg whites until soft peaks form; fold one-third into milk mixture. Fold in remaining whites.

Pour into greased 8-inch (2 L) square glass baking dish. Place dish in roasting pan; pour in enough hot water to come halfway up sides of dish.

Bake in 350°F (180°C) oven until top is golden, about 35 minutes. Remove from water; let cool on rack for 30 minutes.

Hearty Muffuletta

I found this @ Taste of Home on Facebook....can't wait to try it!!

8-10 ServingsPrep: 55 min. + chilling
Ingredients
1/2 cup finely chopped celery
1/2 cup sliced pimiento-stuffed olives, drained
1/2 cup sliced ripe olives, drained
1/2 cup giardiniera
1/3 cup finely chopped onion
1/3 cup Crisco® Extra Virgin Olive Oil or Canola Oil
1/4 cup finely chopped green onions
1/4 cup minced fresh parsley
3 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/8 teaspoon pepper
1 round loaf (24 ounces) unsliced Italian bread
1/4 pound thinly sliced hard salami
1/4 pound provolone cheese
1/4 pound thinly sliced deli ham
Directions
•In a large bowl, combine the first 12 ingredients. Cover and
refrigerate for at least 8 hours. Drain, reserving 2 tablespoons
liquid.

•Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in.
shell (discard removed bread or save for another use). Brush cut
sides of bread with reserved liquid. Layer bottom of bread shell
with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges. Yield: 8-10
servings.

Giardiniera is a vegetable mixture available in mild and hot varieties. Look for it in the Italian or pickle section of your local grocery store.

Cream Cheese Shrimp Dip

2 cans tiny shrimp, drained
2 blocks of cream cheese, room temperature
1/2 bottle chile sauce
1 (6oz.) bottle shredded horseradish(get the real stuff, not the creamed)
crackers or chips to dip

You can use either an electric mixer/stand mixer or food processor. I use the processor: Add both cans of the shrimp and the entire bottle of horseradish to the processor and shred until fine: To this add the softened cream cheese, a little at a time until well mixed:
Remove to a bowl and stir in the chile sauce, mixing well. Chill in the fridge for a couple of hours before serving for the best taste. Believe me, the guys will love this one!

Lasagna on a Bun

From Taste of Home




8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients
8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Directions
•Make a 2-in.-wide V-shaped cut in the center of each bun to within 1
inch of the bottom. Remove cut portion and save for another use; set
aside.

•In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the spaghetti sauce, garlic powder and Italian seasoning.
Cook 4-5 minutes or until heated through.

•Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar
and mozzarella cheeses. Spoon meat sauce into buns; top with cheese
mixture. Place on a baking sheet. Cover loosely with foil.

•Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining
cheddar and mozzarella. Return to the oven for 2-3 minutes or until
the cheese is melted. Yield: 8 servings.

Bisquick Cheese Bread

1 egg
1 1/2 cup milk
3 3/4 cups Bisquick baking mix
1/2 tsp salt
1/4 tsp garlic powder
1-2 cups Cheddar cheese - shredded


Directions:

Preheat oven to 350degrees F. Beat egg on low speed. Add remaining ingredients and beat 1/2 minute medium speed until blended. Pour batter into a greased 9 x 5-inch loaf pan. Bake 1 hour or until golden brown.