# 10 Harvest Apple Streusel Squares!

Harvest Apple Streusel Squares

Servings: dozen squares
Serving Size: 1
Nutrition: See Below
Prep Time: 30 Minutes
Cook Time: 40 Minutes


2 cups graham cracker crumbs
3/4 cup butter, melted
1/2 cup finely chopped pecans
1 (8 oz.) package cream cheese
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 (21 oz.) can apple pie filling
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans
Instructions
HEAT oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.
COMBINE graham cracker crumbs, butter and finely chopped pecans in small bowl. Press evenly onto bottom of prepared pan.
BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk and eggs until smooth. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
BAKE 35 to 40 minutes or until golden. Do not over bake.

# 9 Cranberry & Cherry Sauce!

1 bag of fresh Cranberries
1 cup water
1 cup sugar
1 cup dried cherries
Fresh lemon zest or orange

Follow directions on back of cranberries add cherries at the same time as sugar & water & cranberries.

# 8 Crock Pot Roast!

3/4 lb Beef roast
2 cans campbells french onion soup
2 cans beef broth
1 can or bottle of beer

Cook on low for 6-8 hours or high for 4-6 hours
*If you don't want a bunch of gravy then only do 1 can of soup & 1 of broth*
I served this with mashed potatoes & it was delish

# 7 Easy Chicken Elegance! aka Chicken in puff pastry!

1 Box of frozen Puff pastry, unwrap and let thaw for 20-30 minutes
4 Chicken breasts, boneless/skinless
1 8oz pks cream cheese at room temp
2 garlic cloves minced
2 Tbsp dried dill
salt and pepper to taste
1 egg beaten
_____________________________
Preheat oven to 425*F
In lg bowl combine cream cheese, garlic, dill, salt and pepper. Mix well
Roll out puff pastry cut rectangles large enough to cover and seal around each chicken breasts
Spread rectangles with cream cheese ( I just dollop)
Place chicken breasts on top and seal tightly by first brushing seam of pastry with beaten eggs then pressing edges together across top. Place seam side down on ungreased cookie sheet. Brush completly with beaten egg.
Bake at 425*F for 30 minutes. Check temp of chicken  160 is when chicken is done. If your breasts are thicker it might take longer & if they are thinner it could be less time.

(this recipie can be tuff if you have never made anything with puff pastry. Do your best with it, this dish comes out super yummy, well worth the trouble that can be puff pastry.)

# 6 Pumpkin Bread!

3 Cups Sugar
1 cup Vegetable oil
4 eggs, beaten
1 lb canned pumpkin
3 1/2 cups flour
2 tsp baking soda
2 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp all spice
1 tsp nutmeg
2/3 cup water
____________________

Mix Sugar, oil & eggs together.
Add pumpkin, dry ingredients and water.
Stir until mixed
Pour batter into 2 greased and floured 9x5 loaf pans
Bake at 350*F for 1 hour or until toothpick comes out clean.

Enjoy!

#5 Slow Cooker Chicken and Dumplings!

Ingredients

4 skinless, boneless chicken breast halves ( i did 6 breasts)

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces ( I only used one pkg & it was plenty)

Chicken broth (lg container)
 Pepper

Directions

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Sprinkle pepper to taste. (I used chicken broth I just filled up the empty soup cans so two cans of chicken broth & it came out amazing!)

2.Cover, and cook for 5 to 6 hours on High. About 2 hours before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
 
* I made this tonight & It was so yummy, & everyone loved it. I made peas & corn to go with it and put it over top egg noodles. If you want there to be lot's of extra gravy add another can of soup & another 10 oz of chicken stock.  Once you put the bisquits in it sucks up a good amount of the liquid. You could also add a can of water chestnuts to this. I seriously LOVED this & it was so easy.

# 4, Slow Cooker Roast/beef stew!

3 or 4 lb beef roast
Bag of frozen stew veggies (I use two, I love leftovers)
2 cloves of garlic or (two table spoons already chopped garlic)
48 to 64 oz bottle of V8 juice

Set slow cooker to low put roast into cooker. Put garlic over meat then vegtables around meat. Pour V8 juice till it almost covers the whole roast. Cook on low for 6-8 hours.

I made a salad & rolls with this & it turned out great.
(You could also use stew meat with this & not a roast it would then be a soup, the V8 doesn't thicken so it's pretty liquidy) This meal freeze's well :)

#3 Meatloaf!

1 envelope Lipton® Recipe Secrets® Onion Soup Mix


2 lbs. ground beef

3/4 cup plain dry bread crumbs*

2 eggs

3/4 cup water

1/3 cup ketchup
 
1. Preheat oven to 350°. Combine all ingredients in large bowl.


2. Shape into loaf in 13 x 9-inch baking or roasting pan.

3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

*I mix 1/4 cup ketchup & a 1/4 brown sugar in a bowel and spread over top meatloaf*


*Substitution: Use 1-1/2 cups fresh bread crumbs or 5 slices fresh bread, cubed.



SLOW COOKER METHOD: In slow cooker, arrange meat loaf. Cook covered on LOW 6 to 8 hours or HIGH 4 hours. (HELPFUL HINT...Place meat loaf on a piece of cheesecloth, then on a rack to help hold meat loaf together while lifting in and out of slow cooker.)



Also terrific with Lipton® Recipe Secrets® Beefy Onion Soup Mix, Lipton® Recipe Secrets® Onion Mushroom Soup Mix, Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix.



Cost per recipe*: $7.84



Cost per serving*: $0.98



*Based on average retail prices at national supermarkets.





Serves: 8

Preparation Time: 10 Minute(s)

Cook Time: 1 Hour(s)



* I took this recipie from lipton onion soup *

#2 Cookies & Cream Cake!

Neely's Cookies and Cream Cake


Recipe courtesy The Neelys



.Prep Time:15 minInactive Prep Time:20 minCook Time:35 minLevel:

EasyServes:

8 servings.Ingredients

•Cooking spray

•2 cups all-purpose flour, plus more for pans

•3/4 cup unsweetened cocoa

•2 cups granulated sugar

•1 1/2 teaspoons baking powder

•1/2 teaspoon baking soda

•1 teaspoon kosher salt

•3 large eggs, plus 1 egg yolk

•1 cup unsalted butter, melted

•1 cup buttermilk

•1 1/2 cups finely crumbled chocolate sandwich cookies

•Cookies and Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 350 degrees F.



Spray 2 (9-inch) cake pans with cooking spray and dust with flour.



In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.



Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
*My cakes started to fall apart when i took them out of the pans, I would use wax paper, pam & flour to make sure they come out easily*



Cookies and Cream Cheese Icing:



•1 stick butter, softened

•2 (8-ounce) packages cream cheese, softened

•1 pinch salt

•1 teaspoon vanilla extract

•3 3/4 cups confectioners' sugar

•1 1/2 cups finely crumbled chocolate sandwich cookies

In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

* I wasn't a fan of the cream cheese frosting, I would have done this icing instead & add the cookies to this*

Quick Vanilla Buttercream Frosting


Recipe courtesy Gale Gand



.Prep Time:2 minInactive Prep Time:--Cook Time:10 minLevel:

EasyServes:

10 to 12 servings. Ingredients

•3 cups confectioners' sugar

•1 cup butter

•1 teaspoon vanilla extract

•1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.



Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.




.

#1 Potato & Cheese Casserole!

1 bag of Frozen shredded potatoes (hashbrowns)./ Thawed
1 8oz block of velvetta cheese (I did half a block of velvetta & half a block of colby jack)
1 Pint of Half & Half (you can use low fat)
1 stick of butter (you can use half a stick)
Salt
Pepper
Onion powder
Garlic Powder

Preheat oven to 350*F
greese a 13'9" baking dish
melt Velvetta (cheese) & butter in microwave. Make sure to do it in incriments so it does't burn take it out & stir frequently.
Put potatoes into dish
Pour half & half over top of potatoes
When cheese & butter is melted pour that over top potatoes
sprinkle with salt, pepper, onion powder and garlic powder to your liking.
Bake at 350*F for 1 hour

*this is delicious & so easy anyone can make it, It is sure to be a big hit with everyone*

30 recipes in 30 days!

Sounds fun right? Starting today I will be making my family a new dish every night, minus the nights we get take out & eat at others houses on occasion. But when all is said & done there will be 30 new recipes on my food blog to all to enjoy. I will also be making some desserts that I have never made before, most likely a new one weekly.

Lemon Blossoms!

Cake:

4 large eggs

3 1/2 ounce pkg instant lemon pudding mix

18 1/2 ounce pkg yellow cake mix

3/4 vegetable oil

Glaze:

4 cups confectioners sugar

1/3 cup fresh lemon juice

grated zest of 1 lemon

3 tbs vegetable oil

3 tbs water

Directions:

Preheat over to 350 degrees

Spray miniature muffin tins with Pam. Combine cake mix, pudding mix, eggs & oil blend well with an electric mixer until smooth, about 2 minutes.

Pour small amount of batter into each cut, filling each muffin tin half way. Bake for 12 minutes & turn onto a tea towel to cool.

To make the glaze, sift the sugar into a mixing bowl. add lemon juice, zest, oil and 3 tbs of water.Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they are still warm. covering as much of the cake as possible. Put on wire racks so the glaze can set about 1 hour.

Recipe courtesy of Paula Deen

servings: 5 dozen

(These freeze great & taste just as good as the 1st day you make them)