Bread Machine Cinnamon Buns! AKA Clone of A Cinnabon!

AMAZING! I made these for my step dad on Fathers day & boy was he pleased. These turned out so good. I got the recipe from allrecipes.com & it's the clone of a cinnabon, which I never had before. These weren't that hard to make since much of the work is the actual dough making. But you use a bread machine to do that part & it's easy. So if you own a bread machine MAKE THESE, seriously heaven on a plate.

*The dough after I took it out of the bread machine to rise a little longer*

*Iced & ready to go*

*OMG SOOOO GOOD*

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt




Directions
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Chocolate Peanut Butter Tandy Cake!

This tastes just like a The peanut butter tandy cakes made by Tasty Cake. So yummy & will be sure to please. Plus it's super easy.

1 c. milk
2 tbsp. butter
2 c. sugar
2 c. flour
4 eggs
2 tsp. vanilla
2 tsp. baking powder

1 (12 oz) bag of Hershey's or other milk chocolate morsels.
1 cup Creamy peanut butter

Scald milk and butter; set aside. Mix sugar, flour, eggs, vanilla and baking powder. Mix milk and flour mixture together. Grease an 11"x17" jelly roll pan ( I used a 11" by 13" baking dish because that's just what I had & it turned out great). Pour batter in pan. Bake at 350 degrees for 20 minutes or until toothpick inserted in center of cake comes out clean. As soon as cake comes out of oven, spread peanut butter to cover. Let cool. Melt milk chocolate. Spread carefully over cooled peanut butter. Cut in squares before chocolate hardens. Let cool ( You can also use cookie cutters to cut, it makes super cute shapes or any occasion.

Swiss Chard With or without green garlic.

So after visiting my favorite Local farm I was introduced to Swiss chard & green garlic. They gave me some for free to try & it went over great with the family. The Swiss chard tastes a little like spinach so if you like spinach almost positive you'll like Swiss chard. Green garlic I have never heard of or seen in my grocery store. They have it at the farm & it is awesome! So if your able to find it anywhere it goes great with the Swiss chard.

•2 bunches fresh Swiss chard, washed well, cut off bottom stems.
•2 tablespoons butter
•2 tablespoons extra-virgin olive oil
•4 tbsp red or white onion, chopped
•3 cloves garlic, chopped
•1/4 cup heavy whipping cream\
•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. Chop Swiss chard then Add the Swiss chard to boiling water and simmer for 2 minutes. Drain the Swiss chard  in a colander. Press down on the Swiss chard 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 onion and garlic and saute until fragrant and tender. stir in spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, and Parmesan. Reduce the Swiss chard mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.

My Mac-n-Cheese (low fat version)

3 Tbs Butter
3 Tbs Flour
1/8 tsp pepper
1 1/2 cups milk
2 cups reduced fat Cheddar cheese ( you can use full fat cheddar cheese also)
1 lb cooked whole grain pasta ( I like to use medium shells) * you could use regular pasta if you like*

Melt butter, stir in flour and seasoning. Add milk and cook on medium heat stirring constantly until thick & smooth. Add Cheddar & stir until melted. Once melted pour over hot drained pasta & enjoy.

*Yes it's that easy & so good. My kids love "Moms Mac-n-Cheese". You can also just make the cheese sauce & pour over veggies or potatoes*

BlueBerry Muffins!

These from Scratch blueberry muffins are sure to please, so light & fluffy  they melt in your mouth. & with a taste test with the kiddos these will vanish from site, they just loved them.

1/2 cup unsalted butter

1 1/4 cups white sugar

1/2 teaspoon salt

2 eggs

2 cups all-purpose flour, divided

2 teaspoons baking powder

1/2 cup milk ( you8 can also use buttermilk, but I never have that on hand)

1 1/4 cup fresh blueberries - rinsed, drained and patted dry ( I used frozen blueberries, because that is all I had, I put them in frozen, no need to defrost)

2 tablespoons white sugar

Directions

1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the milk, mixing just until incorporated.  Mix the blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.               
4. *This made about 18 regular size muffins*

Strawberry Cake!

This is a great summer dessert that is sure to please. Especially with strawberries that are currently in season. I made some homemade whipped cream to go with this & it was delicious.

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups  all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons, granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan, I used an 8 by 8 deep dish. 

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Fresh Tomato, Basil and Mozzarella!

Want something that is super easy, looks pretty & will be loved by many at any gathering? Then this is for you!!

1 lg Tomato, cored & sliced into circles
1 handful of fresh Basil leaves ( I grow my own in the garden, that way I have it on hand all summer long. You can also buy fresh basil at your local grocery)
PKG Fresh Mozzarella ( I used the kind that comes in a bag, but it can also come in a container or can be purchased at the deli counter at most grocery stores)

Clean the basil & pat try with paper towel.
Slice fresh Mozzarella, or you can buy it already sliced.

Place Tomato, basil & mozzarella on a platter. You can also stack them together a piece of each in a row. I just stuck mine on a plate. I Like to put a little drizzle of balsamic vinegar on my salad but really this dish it great all on it's own. Enjoy

The Yummiest Chocolate Chip Cupcakes!

Preheat oven to 350 degrees.

Grease & flour 2 - 10" round pans or makes 24 cupcakes so just use cupcake liners in a muffin tin.

1 box Duncan Hines Devils Food Cake Mix
1 pkg. instant chocolate pudding
4 eggs
1/4 C oil
3/4 C water
1 C sour cream
6 oz. chocolate chips

Mix all ingredients (except sour cream & choc. chips)
Then fold in sour cream & chips.
MIX WELL.

Bake 40 min

Spinach Dip!

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts,

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add Water chestnuts. Cover and refrigerate 2 hours or overnight.

* You can serve this in a bread bowl, buy a pumpernickel or rye loaf (unsliced) usually found in the bakery area of your local grocery store. Hallow out the middle saving the bread to use for dipping. Put dip into bread & serve with the bread and other favorite dippers. I make a Tastefully Simple Beer bread to go along with mine & it was fantastic.*

My Strawberry ButterCream Icing!!

Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•2 tablespoons milk
6-8 Large Strawberries Diced (I used fresh)
Makes: About 3 cups of icing.

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instructions
(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. Using a spatula mix in carefully the diced strawberries, adding more or less it's totally up to you. Ice cupcakes or cake for a fresh and different treat.
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.

Strawberry Cupcakes *My Way*

Strawberry cupcakes *My Way*!
*Make with my Strawberry buttercream recipe*
Makes 1 dozen

* 2/3 cup whole fresh or frozen strawberries, thawed
* 2 cups Cake Flour ( I used softassilk cake flour)
* 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

( in the original recipe I used All purpose flour & although very tasty I found the cake to be more dense. If you like a more dense cake that by all means use the all purpose. I thought that the cake flour make this cupcake 10x's better, light & fluffier. Amazing! Also make this with the Strawberry butter cream, talk about heaven.)

Carrot Cake Cupcakes with Cream cheese Frosting!

I made these for a birthday party & people raved about them.

Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups (approx. 1 lb) carrots freshly shredded
2/3 cup nuts chopped (optional)

Makes:
About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.
Instructions:
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.

In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Do not use pre-shredded carrots.




Cream Cheese Frosting!!

1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Whip all together until desired consistency. I used a star tip & piping bag to decorate my cupcakes, you could easily just slather the yummy frosting right on the cupcakes. I then sprinkled them with a little ground cinnamon. yuuuum!

Made from Scratch Orange Marmalade!

I made this in a bread Machine, do you have one? They are awesome & I am using mine to make more then just bread.
I have a kitchen Pro bread machine but this can be made in other machines.



3 Large oranges ( I used navel)
1 Lemon
1 cup Sugar
2 Tbsp powdered low-sugar fruit pectin


Directions:
Using a vegetable peeler, shave off the bright layer of the peel of one orange & the lemon. Chop Finely.
Remove remaining white peel from orange and lemon and discard. Peel remaining oranges and discard peels. Slice fruit into 1/2 inch pieces.
Combine the chopped peel, fruit, sugar and pectin in bread pan. Press stop to clear the display. press the select arrow to choose the desired setting. Pres start. When the display reads 0:00 press stop. Using hot pads, remove the bread pan. Pour jam into containers and cover. Refrigerate to set.

Makes about 3 cups.
Combine chopped peels

Sloppy Joes!

Yield: 12 servings (serving size: 1 sandwich)
Ingredients
3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split
Preparation
Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

Nutritional Information
Calories:202 (27% from fat)
Fat:6.2g (sat 2g,mono 2.9g,poly 0.7g)
Protein:10.2g
Carbohydrate:27g
Fiber:2.5g
Cholesterol:19mg
Iron:2.6mg
Sodium:392mg
Calcium:68mg
Jean Kressy, Cooking Light, JANUARY 2004

*I made these with Whole Wheat Rolls, they turned out delish!*

I Love Chocolate Icing!

*This is wiltons.com Chocolate buttercream icing*
Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine, softened
•3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
•1 teaspoon clear vanilla extract
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•3-4 tablespoons milk

Makes: About 3 cups of icing


instructions
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and 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. Rewhip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk

Baked Ziti With Sausage!

Ingredients

1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars of your favorite Tomato sauce ( I used my own homemade sauce which made this taste 10x's better)
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
3.Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
4.Bake in preheated oven for 40 to 45 minutes

Chocolate Chocolate Chip Cake!

Ingredients:
•2 cups (12 oz.) semi-sweet chocolate chips divided
•3/4 cup (1 1/2 sticks) butter or margarine
•1 1/2 cups granulated sugar
•3 eggs
•2 teaspoons pure vanilla extract
•2 1/2 cups all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon salt
•1 1/2 cups water

instructions
Preheat oven to 350°F. Spray pan with vegetable pan spray. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Put remaining chocolate chips into batter & stir. Pour into prepared pan. Bake 40-45 minutes or until cake tests done. Place pan on cooling rack.

Peppercorn Chicken!

Ingredients
6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1/2 cup water
1/2 cup white or red wine

Directions
1.Preheat oven to 400 degrees F (205 degrees C).
2.Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water & Wine pour it over the soup, onions and chicken.
3.Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes.

Pumpkin Bars!

Ingredients
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.


Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.


To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Elegant Pork Roast with Cherries & Apricots!

1 (4 pound) boneless pork loin roast
1/4 cup Dijon mustard
2 tablespoons packed brown sugar
1 1/2 cups apple juice, divided
1 cup Dried cherries
1 cup dried apricots
3/4 cup red wine
1/4 cup packed brown sugar
1/8 teaspoon ground cloves

Directions
1.Preheat the oven to 325 degrees F (165 degrees C).
2.Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
3.Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 160 degrees F (70 degrees C).
4.During the last half hour the roast is cooking, combine the cherries, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 20 minutes.
5.When the roast is done, Slice & serve the cherries/apricot sauce on the side.

Slow Cooker French Onion Soup!

3 large red onions, sliced thin
3 large sweet white onions, sliced thin
1 stick of butter
1 tbsp salt
2/3 c. dry white wine (or sherry)
4 tbsp. Worcestershire sauce
1 bay leaf
1/2 tsp. thyme
7 c. homemade beef stock
*I cut up some Italian bread, toasted it & stuck it into the soup before putting the cheese on top.*
salt to taste

What you do:

Put the onions in the crock pot with the 1 tbsp salt and 1 stick of butter. Set on high for 6 hours. Stir occasionally.
Once the onions are totally caramelized, you can either: a) add the remaining ingredients to the crock pot on high and cook for another 2-4 hours or if you’re strapped for time b) put the caramelized onions in a large soup pot, put in rest of ingredients, bring to a boil, then simmer for an hour.
Put some in an oven-safe soup crock and cover with 1-2 slices of provolone.
Stick in a broiler for a couple minutes until cheese is bubbly and slightly brown on the edges

*Thank you so Sarah for sharing the recipe with me, soooo good*

Bacon Pie!!

12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion
3/4 cup Original Bisquick® mix
1 1/2 cups milk
3 eggs
1/8 teaspoon pepper



1.Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
2.In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

( For easy cooking of bacon, cover cookie sheet with foil. Place bacon on. Put broiler on low & cook bacon until done. This was so easy, i think 6-8 minutes. turning half way through. & easy clean up with just tossing the foil.)

Slow Cooker Chicken Stronganoff!

Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2.Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Chocolate Chip Mini Muffins!!

Ingredients
1/2 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup miniature semisweet chocolate chips
Directions
1.In a large mixing bowl, cream sugar and shortening until fluffy. Add egg, milk and vanilla; mix well. Combine dry ingredients. Gradually add to creamed mixture; mix well. Fold in chocolate chips. Spoon about 1 tablespoon of batter into each greased or paper-lined mini-muffin cup. Bake at 375 degrees F for 10-13 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Makes 2 1/2 dozen Mini's

Mac & Cheese....yuuuuummmuy!

Ingredients

Kosher salt ( I use sea salt)
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk (4 cups)
8 tablespoons (1 stick) unsalted or salted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups) *see note below*
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices) could also use Panko.
Directions
Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish or greased 13'9

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top.

NOTE: Gruyere cheese can be pricey, I really think you could use a mild cheddar instead of Gruyere or do half Gruyere & half of a mild Cheddar. I will have to make it with a mild Cheddar & re post. but for now this is my tip*

Also this can feed a crowd, you can definitely half this a smaller party or put in separate containers before putting top on & freeze for another time.

Cracker Crusted Pork Chops!

Ingredients
2 eggs
1/2 teaspoon garlic powder ( I used tastefully Simples Garlic Garlic)
1/2 teaspoon onion powder ( I used Tastefully Simples Onion Onion)
1 1/2 envelopes of crushed crackers of your choice ( I used saltines & keebler wheat crackers)
3 tablespoons vegetable oil
6 thin cut pork chops ( I used 8 thicker cut boneless pork chops)

Directions
1.Preheat the oven to 375 degrees
2.In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet. ( cover tray with foil & spray with cooking spray, easy clean up)
3.Bake for 30/45 minutes in the preheated oven, turning once.thicker chops take longer then the thin. You can also use a meat thermometer 160*F for internal temp.

*These came out delish, I served with a honey mustard sauce & everyone loved them.*

Whiskey Truffles!

8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
2/3 cup gingersnap cookie, crushed
3 tablespoons whiskey
1/3 cup unsweetened cocoa
1/3 cup 10x sugar

1 Melt chocolate and butter in heavy saucepan over low heat. 2 Stirring until smooth. 3 Mix in crushed cookies and whiskey. 4 Pour into a bowl, cover and chill about 45 minutes. 5 Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze 15 minutes. 6 Sift cocoa and 1/3 cup sugar together. 7 Roll each truffle in the sugar. 8 Place in air tight container and refrigerate. 9 Can be made up to a week before serving. 10 Let stand at room temp for 15 minutes before serving.

Double Drizzle pecan Cookies!

Ingredients
1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 egg
1 teaspoon Pure Vanilla Extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups chopped pecans, toasted

CARAMEL DRIZZLE:
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioners' sugar

CHOCOLATE DRIZZLE:
1 ounce semisweet chocolate
1 tablespoon butter
Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
In a small saucepan, bring brown sugar and cream to a boil. Remove from the heat; whisk in confectioners' sugar. Immediately drizzle over cookies.
In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.

Roast Pork with Apple Onion Gravy!

Ingredients
1 (3 pound) boneless pork loin roast
1 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1/2 cup chopped peeled apple
1 small onion, chopped
1 (10.5 ounce) can Campbell's® Golden Pork Gravy
Directions
1.Season the pork with the lemon pepper. Place the pork into a roasting pan. Roast at 325 degrees F for 1 hour 45 minutes or until the pork is cooked through. Remove the pork to a cutting board. Let stand for 10 minutes before slicing.
2.Heat the oil in the roasting pan over medium-high heat. Add the apple and onion and cook until tender, stirring occasionally. Add the gravy and cook until the mixture is hot and bubbling, stirring to scrape up the browned bits from the bottom of the pan. Serve the gravy with the pork.

White Chocolate Macadamia nut!

Ingredients
1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macadamia nuts, chopped
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
3.Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Fudge Filled Sandies!

Ingredients
1 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon Spice Island® Pure Vanilla Extract
2 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners' sugar

FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons light corn syrup
1 tablespoon water
1 tablespoon shortening
Directions
•In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Beat in vanilla. Combine flour and pecans; gradually add
to creamed mixture and mix well.

•Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the
center of each.

•Bake at 325° for 18-20 minutes or until lightly browned. Roll
warm cookies in additional confectioners' sugar; cool on wire racks.


•In a microwave, melt chocolate chips; stir until smooth. Stir in the
corn syrup, water and shortening. Spoon or pipe into cooled cookies.
Yield: 4 dozen.

Chocolate Raspberry Sandwich Spritz Cookies!

Ingredients
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon Spice Island® Pure Vanilla Extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup seedless raspberry jam
1 cup (6 ounces) semisweet chocolate chips
Chocolate sprinkles

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
Using a cookie press fitted with a ribbon disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate). Bake at 375° for 12-15 minutes or until edges are golden brown. Cut again if necessary. Remove to wire racks to cool.
Spread the bottom of half of the cookies with jam; top with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Place chocolate sprinkles in a bowl. Dip each end of cookies in melted chocolate, then in sprinkles. Place on waxed paper; let stand until firm. Yield: 2 dozen.

Peanut Butter Balls!!

1/2 lb. butter, softened
1 lb. peanut putter (approximately 2 cups)
1 1/2 boxes (5 1/2 cups) powdered sugar
1/2 stick of paraffin wax (gulf wax)
12 oz semi sweet chocolate chips

1) Mix butter, Peanut butter & 10x sugar till mixed (it will be dry)
2) Form mix into balls, pt toothpicks into each ball. Freeze balls 1 hour.
3) Melt 1/2 stick of paraffin wax & 12 oz chocolate chips in a double broiler.
4)Dip each ball & put on wax paper lined cookie sheet.
Refrigerate. Remove toothpicks.

Cream of Broccoli Soup!

Ingredients
•4 tablespoons butter, room temperature
•1 1/2 pounds fresh broccoli
•1 large onion, chopped
•1 carrot, chopped
•Salt and freshly ground black pepper
•3 tablespoons all-purpose flour
•4 cups low-sodium chicken broth
•1/2 cup cream
•Homemade Croutons, recipe follows
Directions
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.


Homemade Croutons:
•Day old French bread
•Olive oil
•Salt and freshly ground black pepper
•1/4 teaspoon red pepper flakes
Preheat oven to 400 degrees F.

Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.

Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Yield: 4 to 6 servings

Baked French Toast Casserole!

*This is Paula deens recipe sooooo good.*

Prep Time:20 minInactive Prep Time:8 hr 0 minCook Time:40 minLevel:
EasyServes:
6 to 8 servings. Ingredients
•1 loaf French bread (13 to 16 ounces)
•8 large eggs
•2 cups half-and-half
•1 cup milk
•2 tablespoons granulated sugar
•1 teaspoon vanilla extract
•1/4 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•Dash salt
•Praline Topping, recipe follows
•Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.


Praline Topping:
•1/2 pound (2 sticks) butter
•1 cup packed light brown sugar
•1 cup chopped pecans
•2 tablespoons light corn syrup
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


.

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.