Crispy Cheese Potato's!

6 Cups thinly sliced potato's
1 1/2 tsp salt
2 Tbsp butter melted
1 4oz pkg shredded Cheddar cheese
1/2 cup fresh bread crumbs or panko bread crumbs

1) pre-heat oven to 425*F
2) Par boil sliced & peeled potato's
3) Grease a 13x9 baking dish
4) after straining potato's toss them and salt together. Arrange potato's in an even layer in dish.
5) drizzle butter over potato's
6) Sprinkle cheese and then bread crumbs over potato's
7)Bake 20 minutes or until fork tender & cheese is melted.
(makes 10 servings)

Double Layer Pumpkin Cheesecake!!

Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Serve whipped topping on side or decorate pie with it.

(this was AMAZING! it went so fast at the dinner party I had, everyone loved it)Oh & It's super easy, no one believed I made it from scratch.

Easy Slow cooker Chicken!

Ingredients
2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix (good seasons Italian)
1 (10.75 ounce) can condensed mushroom soup
1 (8 ounce) container chive and onion cream cheese ( I took regular cream cheese & mixed in my own onion & chives *use fresh or dried*)
1/2 cup dry white wine
4 skinless, boneless chicken breast halves
Directions
1.Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 6 hours

* You can put 6 chicken breasts in, there will be plenty of gravy to go over noodles or rice*

Creamy Cabbage and Apples!

Ingredients
1 teaspoon olive oil
6 slices bacon, chopped
1 large onion, chopped
salt and pepper to taste
1 tablespoon white sugar, or to taste
2 tablespoons cider vinegar
1 head green cabbage, cored and chopped
2 large Granny Smith apples - peeled, cored and thickly sliced
1/2 cup chicken stock, or as needed
1/2 teaspoon coriander seeds
1 pinch nutmeg
1/2 cup sour cream
Directions
1.Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
2.Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
3.Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
4.Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

Ham & Potato Soup!!

Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Banana Cake with Whipped Cream cheese frosting!

Ingredients
3/4 cup butter
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup sour milk
1 cup mashed bananas
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Directions
1.In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
2.In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
3.Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.

Whipped Cream Frosting!!
Ingredients
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
Directions
1.In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

Cauliflower Casserole!

Ingredients
1 head cauliflower, separated into florets
1 cup sour cream
1 cup shredded Cheddar cheese
1/2 cup crushed corn flakes or (rice crispies)
1 teaspoon salt
1/4 cup grated Parmesan cheese
paprika (optional)
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
2.Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
3.Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
4.Bake uncovered until heated through, 30 to 35 minutes

Kielbasa & Cabbage!

6 slices bacon
1/4 cup water
2 tablespoons white sugar
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
3 teaspoons caraway seed
1 large head cabbage, cut into small wedges
1 pound Polish kielbasa


Directions
1.In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2.Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
3.Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot

Cornbread & Rice Stuffing!

Ingredients
2 1/4 cups chicken stock +
1 box wild rice
4 tablespoons butter
2 cups fresh sliced mushrooms
2 cups diced celery
1 cup chopped onion
1 apple peeled & chopped
4 cups corn bread stuffing mix (Prepared to directions on box or bag)
1 tablespoon poultry seasoning
Directions
1.In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender.
2.In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft, add apple.
3. Cook stuffing according to box
4.In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables & apple and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.

Place in oven safe dish & bake for 30 minutes at 350*F (heated through)

Pot Roast in Foil!

Ingredients
3 pounds bottom round
1 (10.75 ounce) can condensed cream of mushroom soup (or celry soup will work)
1 packet dry onion soup mix
2 tablespoons water
Directions
1.Preheat oven to 300 degrees F (150 degrees C).
2.Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
3.In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
4.Bake at 300 degrees F (150 degrees C) for 4 hours just as good)

*This turned out Amazing, I made with mashed potatoes. My family loved it & it was extremely easy.*

Ham & Egg Puff Casserole!

Part One:
ingredients
2 cups cooked chopped Ham
8 oz shredded Cheddar cheese
16 slices of white bread crust removed
9x13 Pyrex dish (sprayed with cooking spray)
Butter
Place buttered slices of bread butter side down in a 9x13 dish
spread ham & cheese on top of bread
top with remaining bread butter side down

part 2:
Blend
6 eggs
3 cups of milk
1/4 tsp pepper
Pour over bread

Top with tomato's or buttered cornflakes.
Bake 1 hour at 350* or until done.

*Thank you Carly for this recipie, my family loved it*

Zucchini Bread!

3 eggs beaten till frothy
2 cups sugar,beat into eggs
1 cup vegetable oil
1 TBSP vanilla
*Add sugar to eggs beat until thick & lemon colored Then add....
2 cups of sifted flour
1 TBSP cinnamon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 cup chopped walnuts ( optional)
2 cups coarsely grated zucchini

Fold in 1 cup chopped walnuts (optional) & two cups of coarsely grated zucchini (do not peel)
Pour into 2 greased & floured loaf pans and bake 1 hour or until toothpick comes out clean.
Let cool in pans for 1o minutes then remove & cool on wire racks.

*You can freeze the loaves once they are cooked, when defrosted they taste as good as when they are first baked.*

Broccoli Casserole!

Ingredients
3 tablespoons butter
1/2 onion, chopped
1 large head of broccoli steamed Or you can use 2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1/2 cup mayonnaise
2 eggs, beaten
1/4 teaspoon ground black pepper
1 1/2 teaspoons lemon juice
12 buttery round crackers, crushed fine
2 tablespoons butter

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
3.In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs,pepper, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
4.Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.
*Feeds 8 ppl*

Amazing Butter Cream Icing!

Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
•2 tbsp vanilla extract  ( I use my homemade vanilla)
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•2 tablespoons milk
Makes: About 3 cups of icing.


(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Sugar Cookies & Icing!

Ingredients:
•1 cup unsalted butter, softened
•1 egg
•1 1/2 cups granulated sugar
•1 tbsp vanilla extract
•2 3/4 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt

Makes: About 3 dozen cookies.
instructions
Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extract. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on uncreased cookie sheet 6-7 minutes or until cookies are lightly browned


ICING RECIPE!

Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract or vanilla extract
assorted food coloring

Directions
1.In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.


(I made these for my sons 1st birthday party & they were a huge hit. They weren't too crunchy & the icing wasn't overly sweet. These would have been great as a take home goodie bag. Overall these weren't hard to make at all. I used a mini chocolate chip for the duckies eyes & got the cookie cutter off amazon. It was a Wilton chick cutter, it was perfect for duckies.)

Herb & Cream Biscuits!

Gina's Herb Cream Biscuits
Recipe courtesy The Neelys

.Prep Time:15 minInactive Prep Time:--Cook Time:18 minLevel:
EasyServes:
10 biscuits.Ingredients
•2 cups all-purpose flour
•1 tablespoon granulated sugar
•2 teaspoons baking powder
•1 teaspoon garlic powder
•1 teaspoon salt
•1 tablespoon chopped chives
•1 tablespoon chopped parsley leaves
•1 1/2 cups heavy cream, at room temperature, plus 1 tablespoon
•1 egg
•Kosher salt
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

Whisk together the flour, sugar, baking powder, garlic powder and salt in a medium bowl.

Stir in 1 1/2 cups of cream and the herbs and mix with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter dipped in flour to punch out dough rounds. Push the leftover dough together cut out more rounds. Arrange the biscuits on the parchment lined sheet tray.

In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes. Transfer the biscuits from the oven to a serving platter and serve.

Tastes Like My Moms ColeSlaw!

1 small head cabbage, shredded or diced

3 medium carrots, shredded or diced

1 cup mayonnaise

1/3 cup sugar

1/4 cup cider vinegar

1/4 tsp ground black pepper

1/4 tsp celry seed


1.In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar,vinegar, pepper & celry seed. Pour over cabbage mixture and toss to coat.put in fridge and let sit for at least 2 hours.

( I took a recipie & added a few things to change it up. Well apparently I hit it out of the park. My step dad loved it & said it tasted like what his mom ust to make.)

Polish Cabbage Noodles!

Ingredients
1 medium head shredded cabbage
1/2 cup chopped onion (red, vidalia or yellow)
1/2 cup butter
1(16 ounce) package wide egg noodles ( i used whole wheat egg noodles)
salt to taste ground black pepper to taste

Directions
Cook pasta in a large pot of boiling salted water.
Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

* I did make this & it was very good. My camera is broken so I wasn't able to take a picture*

Chocolate Cherry Cake!

1 pkg cherry gelatin (3 oz)

1 pkg Chocolate cake mix ( I use devils food)


Topping:

16 oz cool whip

1 pkg chocolate instant pudding mix (3 oz)

cold milk


Dissolve gelatin in 3/4 c boiling water. Add 1/2 c cold water; set aside at room temperature. Mix and bake cake as directed in a 9x13 inch pan. Cook cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick. Space holes about one inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.


Topping:

In a chilled, deep bowl, blend and whip topping mix, instant pudding and cold milk (add a tbs at a time until desired consistency) *I usually use about 2-3 tbs) until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled.

Key Lime Cake!

Original Recipe Yield 1 - 9x13 inch cake
Ingredients
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
2.In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
4.To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Chicken with Stove top!

Recipe
•1 pkg (6 oz) Stove Top Stuffing Mix for Chicken (make according to box)
•1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
•1 can (10-3/4 oz) condensed cream of chicken soup (or other cream soup)
•1/3 cup Breakstone’s or Knudsen Sour Cream (i sometimes use a 1/4 cup of white wine instead)
•1 bag (16 oz) frozen mixed vegetables, thawed, drained (this is optional)
1.Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
2.Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
3.Bake 30 min or until chicken is cooked through

BlueBerry Jam!

FREEZER JAM

3 c. finely mashed berries (strawberry, blueberry, raspberry, etc.)
4 c. sugar
1 pkg. Sure-Jell (pectin)
1 c. water

Add sugar to berries and let sit for 20 minutes, stirring occasionally. Stir pectin into water; let rise to a boil. Boil rapidly for 1 minute, stirring constantly. Remove from stove; add berries and stir 2 minutes.
Pour into jelly glasses; cover and let set 24 to 48 hours at room temperature until set. Keeps in refrigerator 4 weeks. Keeps indefinitely in the freezer.

Pear Honey!

Prep Time:
45 MinCook Time:
3 Hrs Ready In:
3 Hrs 45 Min
Servings (Help)

US
Metric Calculate

Original Recipe Yield 4 pints
Ingredients
8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar

Directions
1.Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
2.Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

*I used about 1/4 of the sugar they used & it was super sweet & delish*

Taco Braid!

1lb ground beef/turkey

1/2 a small onion diced small

2 Pillsbury crescent rolls

3 cups of Cheddar/taco cheese

sour cream, lettuce, tomatoes, salsa, guacamole

Make 1 lb of taco meat cooking onions along with it. make sure to drain it well when it's all cooked.
preheat oven to 375*F
roll out both packages of crescent rolls side by side on a cookie sheet so it makes a flat dough surface.
put cooked and drained taco meat in the center of the rolls, kind of like a calzone…leave room at the ends and sides
sprinkle on cheese
take a small knife and make small cuts along the edges of the rolls.
pick up the edges of the rolls on both sides, twist and press them together. do this until the taco meat is all inside the crescent rolls like a package
cook in the oven for 25 minutes or until crescent rolls are cooked & golden brown.
after it cools cut and serve with sour cream and other garnishes

(This is amazing! Thank you to RedRose for this great recipe, love it)

Key Lime Pie!

1 ready made graham cracker pie crust (or make your own)
1 14oz can sweetened condensed milk
1/2 cup key lime juice
3 egg yolks (discard whites or keep & make meringue)
half a container of cool whip
1 lime zest

Mix milk, juice, egg yolks until thick. Pour into pie shell bake at 350*F for 15 minutes. Take out & let cool for 20 minutes & then refrigerate. After the pie is completely cooled, put half a container of cool whip on top & grate some lime zest on top. (totally optional)
This was super fast to make, easy & delish.

Homemade Pickles!

Ingredients
7 cups cucumbers, peeled and thinly sliced
1 teaspoon salt
2 cups white sugar
1 cup diced red onion
1 cup cider vinegar
1 teaspoon celery seed

Directions
1.Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.

(These turned out super yummy,definetly slice them thin unless you want a crunchy pickle.)

Chicken Marsala!

1/2 cup flour

4 boneless breasts

3 TBS vegi oil

8 oz's sliced mushrooms

1 garlic clove minced

1 1/2 cups sweet Marsala ( cooking wine)

1 1/2 TBS fresh lemon juice

3 TBS butter cut into 2 pieces

2 TBS minced fresh parsley (optional)



1) Pound out chicken till it's thin, dredge in flour.

2) Heat 2 TBS oil in skillet Medium/high heat. Cook chicken till brown on both side about 8 minutes each side or less.

3) transfer the chicken to a dish cover with foil to keep warm

4) add remaining 1 TBS oil, cook mushrooms till tender about 10 minutes

5) stir in garlic and Marsala scraping the skillets bottom reduce heat & simmer for 8 minutes.

6) stir in lemon juice turn heat to low and whisk in butter one piece at a time. Turn off heat add parsley, salt & pepper.

Either pour over chicken or add chicken back into skillet to coat with juices.

*This is one of my favorite things to make & it's so easy.*

Taco Dip!

Taco Spread

Mix Together:
1 8oz cream cheese Softned
12oz small curd cottage cheese
2 scallions sliced
1 pkg Taco seasoning

Spread this mixture into pie plate

Top with:
Lettuce
Tomaotes
8 oz shredded chedder cheese

Eat with tostitos

Pretzel salad!

2 c. pretzels, crushed
1/2 cup chopped pecans
4 tbsp. sugar
3/4 c. butter, melted
8 oz. pkg. cream cheese, softened
1/2 c. sugar
8 oz. carton Cool Whip
1 lg. box strawberry Jello Or Raspberry (6oz)
2 c. boiling water
2 c. ice water
2 pkgs. strawberries (frozen), thawed and drained or Raspberries

Mix pretzels, 4 tablespoons sugar, and butter together; press into bottom of 9 x 13 inch pan. Bake at 400 degrees for 10-15 minutes; cool. In mixing bowl, fold Cool Whip into cream cheese and 1/2 cup sugar. Spread over cooled crust. (make sure to seal the sides of the dish with this mixture. Refrigerate!
Dissolve Jello into boiling water. Add strawberries to Jello Put in fridge for about 2 hours to set. Once almost entirely set pour over cream cheese. Chill and let set over night. Cut into squares to serve. Serves 12.

* in our family we just can't wait to eat this for dessert so we serve it with dinner as a side dish*

Creme De Menthe Brownies!

1 Duncan Hines family style brownie mix made according to box, let cool. 13x9

2nd layer: 1/4 stick of butter (room temp)
2 cups 10x sugar (sifted)
4 TBS of Creme De Menthe

Mix butter, sugar & creme de menth together till creamy. Spread on the cooled brownies. Cover & put in fridge for 4+ hours.

3rd Layer: 1 cup semi sweet morsals
6 tbs butter

Melt together & then pour over brownies, move fast so when your spreading the chocolate doesn't mix in with the sugar layer. Cover & put back in fridge for 2 hours so the chocolate hardens.

Kahlua Fruit Dip!

8 oz cream cheese (room temp)
8 oz cool whip (softened)
1/2 cup brown sugar
1/3 cup or more of coffee liquor (Kahlua, baileys etc...)
Mix together & refrigerate for 2 hours. Serve with Sliced fruit.

BlueBerry Coffee Cake!

Ingredients
1/4 cup butter
3/4 cup white sugar
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons butter

Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch spring form pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated.(flour your blueberries first so they don't sink to the bottom) Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Tomato Cucumber Onion Salad!

One of the best Summer salads around & super easy to make.

2 lg Tomato's (cored & sliced into chunks)
1/4 cup chopped red onion
1 cucumber ( skin off & sliced into moons)
Fresh Mozzarella ( I like to add a large amount but you add it to your liking)
6-7 leaves of Fresh Basil ( Chopped)
4 TBS Olive Oil
3 TBS Vinegar (white distilled, Balsamic, Red wine or apple cider vinegar works with this)
Salt & Pepper to taste
Mix all ingredients together & let sit for 1-2 hours in fridge. This helps the flavors to incorporate.

Strawberry CupCakes with Whipped Cream Frosting!

Strawberry cupcakes

Makes 1 dozen

* 2/3 cup whole fresh or frozen strawberries, thawed
* 1 1/2 cups all-purpose flour, sifted
* 1 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 1/4 cup whole milk, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 1 large egg, room temperature
* 2 large egg whites, room temperature

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing

*Thank you to my friend JulyAngel for this recipe, it is amazing*

FREEZER FROSTING
Ingredients
1/3 cup shortening
4 1/2 cups confectioners' sugar, divided
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup whipping cream

Directions
In a mixing bowl, cream shortening, 1 cup of sugar, vanilla and salt. Add the remaining sugar alternately with cream. Beat until the frosting reaches desired consistency. Cover and freeze for up to 2 months. Thaw before using.

Slow Cooker BBQ Ribs!

These were so good I didn't stop to take a picture. Trust me they were delish!

Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup BBQ sauce or chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce (optional)

Directions
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.(I just boiled them on the stove for 20 minutes then put them in the slow cooker. They came out great.)
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, BBQ or hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

(this has a bunch of gravy in the cooker after you take the ribs out. Perfect over mashed potatos or noodles.)

Spanakopita (greek spinach pie)

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley 2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 5/31/2010

Asian Slaw!

Ingredients
1 (3 ounce) package Chicken (can use beef flavor) flavor ramen noodles with seasoning packet 1 (3 ounce)
(3 ounce) package sliced almonds (toasted)
1 bunch green onions (chopped)
1/2 cup rice wine vinegar
1/2 cup sesame oil
1/2 cup white sugar 1
(16 ounce) package coleslaw mix

Directions
Crush the ramen noodles in a bowl, and stir in the chicken or beef seasoning packet, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.

Spicy Creamed Spinach!

Gina's Spicy Creamed Spinach
Recipe courtesy The Neelys

.Prep Time:10 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:
2 to 4 servings.Ingredients
•3 bunches fresh spinach, washed well, rough stems removed
•2 tablespoons butter
•2 tablespoons extra-virgin olive oil
•2 shallots, chopped
•3 cloves garlic, chopped
•1 1/2 teaspoons red pepper flakes (put in less if you don't like spicy)
•3/4 cup heavy whipping cream
•1/4 teaspoon freshly ground nutmeg
•1/4 cup freshly grated Parmesan
•Salt and freshly ground black pepper
Directions
Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.

Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.

*This was so yummy, my family members who usually don't eat many vegis went back for 2nds.*

Baked Sweet Potato Wedges!

Baked Sweet Potato Wedges
Recipe courtesy Paula Deen

.Prep Time:10 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
4 to 6 servings.Ingredients
•1/2 cup, plus 2 tablespoons butter
•1 1/2 teaspoons ground cinnamon
•4 sweet potatoes, scrubbed and cut lengthwise into wedges
•2 teaspoons salt
•2 teaspoons freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.

Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.

Balsamic Glazed London Broil!

Balsamic Glazed London Broil
Recipe courtesy Paula Deen

.Prep Time:10 minInactive Prep Time:5 minCook Time:20 minLevel:
EasyServes:
6 servings.Ingredients
•1 (3-pound) London broil
•1/2 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•1/3 cup balsamic vinegar
•1 tablespoon packed brown sugar
•1 garlic clove, smashed and peeled
•1 bay leaf
Directions
Preheat the broiler and line a rimmed baking sheet with foil.

Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic, and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.

Put the meat on the baking sheet and slather it with the glaze. Broil the meat 4 inches from the heat until it reaches the desired level of doneness, about 4 to 5 minutes per side. Remove from the broiler to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer it to a serving platter.

Cook's Note: When using the broiler, crack the oven door open so the meat does not burn.

Slow Cooked Ribs!

Ingredients
Ribs
2 lbs pork ribs
2 tbs molasses
1 c Ketchup
1/8 tsp cinnamon
1 tbs Dijon mustard
1/4 tsp salt
1 tbs soy sauce
5 cloves garlic
1 large onion sliced



Directions
Simmer ribs in boiling water for 15 minutes to release some of
the fat. Put ribs in the Crock-Pot for 2 hours then add all the other
ingredients.
Cook for 6 more hours on low heat or 4 hours on high heat.
Check after 4 hours to see how they are cooking. Length can vary.

If they look a little dry, add a little ketchup mixed with a
little water. They should fall off the bone. Delicious.

One Bowl Brownies!

Ingredients
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts (optional)
Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3.Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4.Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not over bake).

Chicken Penne in Almond cream sauce!

Ingredients
1 pound penne pasta
2 cups (9 ounces) blanched, slivered almonds
2 1/2 cups low-sodium chicken stock
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
1 cup frozen petite peas
3/4 cup heavy cream
1 large lemon, zested
Kosher salt and freshly ground black pepper
2 cups grated Parmesan
1/2 cup chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste

Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve

Slow cooker Corned beef and cabbage!

Ingredients:
4 large carrots, peeled and cut into
matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized
pieces 4 cups water
1 (4 pound) corned beef brisket with
spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped

Directions:
1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 3/22/2010

Scalloped Corn!

Ingredients
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
2 eggs, beaten
1 cup milk
75 buttery round crackers, crushed fine
1/2 cup chopped green onions
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter casserole dish and set aside.
2.In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, crackers and green onion; mix well.
3.Pour mixture into prepared casserole dish.
4.Bake at 350 degrees F (175 degrees C) for 50 minutes.

Banana crumb muffins!

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 bananas, mashed
3/4 cup white sugar 1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1 teaspoon vanilla

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Chocolate-Filled Cream Puffs!

Ingredients
1 cup water
6 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

FILLING:(I would double this if you want to really fill your puffs up)

1 cup heavy whipping cream
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
GLAZE:
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 tablespoons water
Directions
1.In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth.
2.Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape.
3.In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

*Make sure to eat these the day you make them because that's when they taste the best. These are super easy & very good.*

Chicken Tortilla Bake!

Ingredients
3 cups shredded cooked chicken
2 (4 ounce) cans chopped green chilies (I used 1 for less heat)
1 cup chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas (don't use flour, they get mushy & make the dish bland)
2 cups shredded Cheddar cheese, divided
Directions
1.In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 13-in. x 9-in. x 2-in. baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350 degrees F for 30 minutes.

Cauliflower with Brown Butter!

1 Head of Cauliflower
1 1/2 sticks butter

Steam cauliflower in steamer
Melt butter on medium stiring constintly till it turns a brown carmel color. Once it does take off heat & pour over your cooked cauliflower.

*So easy & super yummy*