Chocolate Chip Sour Cream Coffee Cake!

Sour Cream Coffee Cake
1 stick butter
1 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup sour cream

topping - 1/4 cup brown sugar, 1/4 cup nuts ( I used pecans), 1 tsp cinnamon, 1/2 cup mini chocolate chips

Cream butter, add sugar, eggs, vanilla. Separately mix flour, soda, powder. Alternate flour mixture and sour cream into egg mixture. Grease average baking pan (or bundt). Alternate batter with topping in pan. Bake 35-40 minutes at 350 degrees.

*This is Amazing, so moist & yummy it's perfect for any time of the day from breakfast to dessert, just awesome.*

M&M cookies!



1/2 cup white sugar

1 cup packed brown sugar

1 cup butter softned

2 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups M&Ms

Directions

1. In a large bowl, mix sugar, eggs, butter, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
2. Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
3. Bake at 350 degrees F  for 9 to 11 minutes, to your liking

Pineapple upside down cake!

*2/3 cup packed brown sugar

1/3 cup butter, melted

2 (20 ounce) cans sliced pineapple

1 (18.25 ounce) package yellow cake mix

3 eggs

1/3 cup vegetable oil

12 maraschino cherries,

Directions

1. In a small bowl, combine the brown sugar and butter; mix well.  grease a 13x9 baking dish. Pour brown sugar/butter mix into dish & spread to cover bottom. Drain pineapple, reserving the juice. Place pineapple rings side by side in baking dish.
2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. pour over pineapples. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
3. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

Banana Cupcakes with Chocolate Ganache!

Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk ( i didn't have buttermilk & didn't want to make it either so I just used regular whole milk)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency.

Chocolate Ganach!
Ingredients

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake or cupcakes. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.               

ganach & it worked out well.*

S'mores Bars!

*this was taken from bettycrocker.com*


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1 cup graham cracker crumbs

1 cup butter or margarine, melted

3 cups milk chocolate chips (18 oz)

4 1/2 cups miniature marshmallows

Directions:

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.


Makes 24 bars

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.