Mamie’s Million Dollar Fudge

Mamie’s Million Dollar Fudge:

4 ½ cups sugar
Pinch of salt
2 TBSP. butter
1 can (12 oz.) evaporated milk
12 oz. semi sweet chocolate pieces
12 oz. German Sweet Chocolate (Kraft makes a German Sweet Chocolate Baking bar)
1 pint (7 oz) marshmallow cream or fluff (same thing)
2 cups nuts (I use either pecans or walnuts)
1 tsp. vanilla extract




Directions:

Heat the sugar, butter, salt, and evaporated milk over low heat, stirring until the sugar dissolves. Bring to a hard rolling boil and turn down the heat then simmer for 6 minutes. Put chocolate bits, German chocolate, marshmallow cream, and nuts in a bowl. Pour the boiling syrup over the ingredients. Beat until the chocolate is all melted, then pour in a pan. Let stand for a few hours before cutting. Store in a tin box in a cool place, will keep for up to 6 months…longer if frozen.

OLD FASHION Apple butter

OLD FASHION Apple butter

This is the stuff your granny would have had made and canned!
by Tina Johnson

6 lbs. mixed variety apples, peeled, cored, and sliced
1 3/4 cups apple cider
2 cups sugar
2 cups brown sugar
1/4 cup fresh lemon juice
1/2 tsp. salt
1 tablespoon cinnamon
3/4 tsp. ground cloves
1/2 tsp. nutmeg

Place all ingredients in the crock pot and mix well. Cook on the high setting for 2 hours, stirring periodically. Turn the crock to low and cook 7-8 more hours. Puree with an immersion blender if desired for a smoother consistency. At this point you can freeze or give a water bath.

German Skillet Dinner

German Skillet Dinner

3 tbsp. butter or margarine
1/2 cabbage , chopped
2/3 c uncooked rice (can leave out for lower carb)
1 med onion, chopped
2 lbs hamburger (I would use Turkey)
1 can diced tomatoes or rotel tomatoes
Salt and pepper to taste

Melt butter in skillet, layer cabbage, uncooked rice, onion, raw crumbled hamburger, salt and pepper, then tomatoes. Cover with lid and simmer 25-35 minutes until rice, cabbage and burger are done. Do not stir or lift lid until done.

Comfort Breakfast Bake

Comfort Breakfast Bake

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.

3. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn't runny – mine this morning took 28 mins).

Neiman Marcus Brownies

Neiman Marcus Brownies

CRUST:
1 box Butter Pecan cake mix
1 stick butter, softened
1 egg

Mix together. Spread in bottom of 9 x 13-in. cake pan.

FILLING:
1 lb. Box powdered sugar
2 eggs
1 stick butter, softened
8 oz. cream cheese, softened
½ C. pecans, chopped

Preheat oven to 350 degrees. Mix together filling ingredients and pour on crust mixture. Sprinkle ½ C. chopped pecans on top if desired.
Bake for 50 to 60 minutes.

JALAPENO CORNBREAD POPPERS

JALAPENO CORNBREAD POPPERS

12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkling)
... 1 Cup Corn.. fresh OR canned is just fine
2 TBS SUGAR
1 or 2 TBS GRATED ONION


Slice each jalapeno down the center and carefully remove all the seeds and veins.. set aside. In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar. Fill each Jalapeno half with some batter! Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!

EZ Italian beef

EZ Italian beef

Store bought deli Italian beef sliced or shaved (you could use a home cooked roast but this recipe is about saving time)
2 jars peppercinis

Place Italian beef and the juice of both jars of the peppercinis in crockpot and cook until heated through.

Add peppercinis, peppers, onion, tomato, mozzarella cheese...whatever you like along with the beef on whatever roll you prefer!
Easy...inexpensive...quick and best of all...delicious!

NO EGGS! Peach cake

NO EGGS! Peach cake:

1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

NEW WAY TO SERVE POTATOES

NEW WAY TO SERVE POTATOES

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!! Also fun for kids and easy to freeze for a quick meal in the busy fall!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

5 MINUTE FUDGE

5 MINUTE FUDGE

Prep Time: 5 mins
Total Time: 15 mins
Servings: 20-30

Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts

Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

Fresh Cucumber and Chickpea Salad

Fresh Cucumber and Chickpea Salad:

3 tablespoons olive oil
1 (16 ounce) can BUSH’S® Garbanzo Beans, drained
½ cup tomato, chopped
¼ cup red onion, minced
1 rib celery, sliced
1 cucumber, chopped
1 teaspoon garlic, minced
2 tablespoons fresh dill, chopped
1½ teaspoons red wine vinegar
½ lemon, juiced
½ lime, juiced
cracked black pepper to taste
1 tablespoon fresh parsley, chopped

Red Velvet Cheesecake

Red Velvet Cheesecake

Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:

2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:

2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings

Myrtle's Cheese Fries!

Myrtle's Cheese Fries!

1 bag of seasoned steak fries
1 bag of Kraft cheddar cheese (I like the 3 cheese mix best)
6 slices if bacon

Prepare seasoned steak fries till golden brown (per package directions)
When fries are done top with cheese and the crumbled bacon
(I like to layer my fries and have cheese and bacon on each layer)
Place back in the oven for about 5-7 minutes to melt the cheese.
Serve with Ranch Dressing!
These are almost as good as the restaurants and great for the guys while watching their favorite teams! Enjoy!

Indian Fry bread

Indian Fry bread

Ingredients:

4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands

Directions:

Put flour in bowl, add baking powder, salt and powdered milk. Mix.
Mix in warm water to form dough.
Cover hands in flour.
Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.
Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.
Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

Doritos Chicken and Cheese Casserole

Doritos Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Green Bean Wraps

Green Bean Wraps...

•4 (15-oz.) cans of whole green beans ~ not “cut”, not “french-style”
•bacon strips, cut in half (I use my kitchen scissors.)
•1 cup melted butter
•1 cup packed brown sugar
•1/2 tsp. garlic salt
•1 tsp. soy sauce

Gather 10 beans into a bundle. Wrap bacon around beans and secure with a toothpick. Arrange in a 9×13 pan.
Combine melted butter, brown sugar, garlic salt, and soy sauce in a bowl. Mix well. Pour over beans.
Bake at 375° for 45 minutes – 1 hour, or until bacon is cooked.

Apple Praline Bread

Apple Praline Bread

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

Crockpot apple butter

Crockpot apple butter -

1 dozen apples, peeled, cored, cubed;
1/2 c water;
1/4 c brown sugar;
1/2 teaspoon cinnamon;
1/2 tsp all spice.

Put the apples, sugar and spices in a crock pot (4 quarts or larger), cover and cook on high for one hour.

Remove the lid, and cook on low stirring occasionally, until the apple butter reaches a spread able consistency and is dark brown in color.

Caramel Crispix

Caramel Crispix

Ingredients
2 small boxes of Crispix Cereal
2 cups of butter
2 cups of brown sugar
½ cup Light Karo syrup
½ tsp Vanilla
½ tsp Baking Soda

Instructions Melt butter in a sauce pan. Add brown sugar and bring to a boil. Add Karo syrup, vanilla and baking soda. Put the cereal in a large bowl then pour mixture over the top.

Pork Tenderloins

Pork Tenderloins

INGREDIENTS:

1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
4 garlic cloves, quartered/sliced/slivered
1/4 cup soy sauce
2 tablespoon country dijon mustard (whole grain mustard)
4 tablespoon honey
2 tablespoon fresh orange juice
1 tablespoon finely chopped fresh rosemary or Herbs de Provence
freshly ground pepper, to taste
3 tablespoon olive oil

DIRECTIONS:

Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. Spray a 9x13 baking dish and place tenderloins inside.
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.

Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking...Poor marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

Jell-O cookies

Jell-O cookies

The BEST freaking Jell-O cookies EVER!!!  6-7 different flavors and they are Mmm Mmm GOOD!!

1 and 3/4 cups flour
1/2 tsp. baking powder
3/4 cups softened butter
1/2 cup granulated sugar
1 egg white
½ tsp. vanilla
2- three oz. packages of Jell-O (you can double the recipe and have 4 packs of Jell-O)

Beat the butter and sugar together. Add the egg white and vanilla. In a separate bowl mix the flour and baking powder then combine with butter mixture. Divide the dough in half and knead one small box of Jell-O into each half. Shape into balls and flatten onto an ungreased cookie sheet 2 inches apart with a spoon or fork. Bake at 350 for 10 minutes. Let cool for a couple minutes before removing from cookie sheet.

Broccoli Snacks

Broccoli Snacks

Preheat oven to 375°
Chop a head of broccoli (do not rinse immediately prior to preparing!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a Ziploc bag.
Shake it up (my daughter loves to do this part)
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!

Salsa

Salsa

12 lrg tomatoes peeled and cored
3 bell pepper
3 med. onions
10 cloves garlic
5 to 8 peppers with seeds chop in processor leave chunky
add 1 tbs chili powder
3/4 c vinegar
2 tbs plain salt
2 small cans tomato sauce
9 tbs Accent salt

add all together and boil for 30 minutes put in jars put lids on turn jars over for 30 minutes then flip. the jars with seal as they cool down makes 7 to 9 pints

Old Fashioned Butter Cake

Old Fashioned Butter Cake

1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
sifted powdered sugar


Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 ½ hours or until a pick inserted comes out clean.

Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.

Dust with powdered sugar before serving.

Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy.

Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy.
Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

CROCK POT BEEF TIPS AND MUSHROOMS!

CROCK POT BEEF TIPS AND MUSHROOMS!

 

Ingredients:

2 pounds lean chuck – cut in 1 – 3/4 inch pieces

1 can cream of mushroom soup
1 pkg. onion soup mix
1 can sprite or 7-Up

 

*Feel free to bulk this up with any zero point vegetables that you choose!

 

Directions:

Put meat in crock pot. Pour soup & onion soup mix over meat. Add Sprite/7up. Cook in crock pot all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving.

Marstoren's chili recipe!

Marstoren's chili recipe!

 

3 lbs lean ground beef cooked and drained

3 cans kidney beans
3 cans diced tomato's with chilies
2 packets of original chili seasoning
1 packet of spicy chili seasoning
4 med. bell peppers large dice (sautéed but still crunchy)
2 med. sweet onions large dice (sautéed but still crunchy)
1/3 cup dark brown sugar
2 bottles anger orchard beer (apple ale)

mix everything together in a large Dutch oven and cook on low for several hours the longer then better stir every so often and enjoy with wide egg noodles cheddar cheese and saltine crackers...yum-mo!!!

 

Crab & cream cheese snacks

Crab & cream cheese snacks

 

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

 

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

 

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonful’s that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

 

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls

 

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

 

Directions

 

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.

•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.

•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

Crock-Pot Easy Pulled Pork Sandwiches

Crock-Pot Easy Pulled Pork Sandwiches

 

Ingredients:

 

2 Tablespoons Packed Brown Sugar
1 Tablespoon Paprika
1 Teaspoon Onion Powder 1 Teaspoon Chili Powder (salt-free)
½ Teaspoon Salt
¼ Teaspoon Garlic Powder
2 Tablespoon Apple Juice
1¼ Pound Pork Loin (I usually buy a pork loin in the bag on sale and cut into thirds or fourths to freeze for this recipe, and make sure to thaw)
Dinner Rolls Or Hamburger Buns

Optional For Serving: Hot Sauce, Mustard, Pickles

 

Instructions:

 

Mix spices together and rub over pork.
Put pork into a small dip-sized slow cooker, and pour apple juice over pork.
Cover slow cooker and cook 3-4 hours (Depending on your slow cooker). The pork is done when a fork can split the meat.
Remove pork to cutting bard, and use 2 forks to pull into shreds.
Return the meat to the slow cooker and mix with the juices from the bottom of the crock.
Put about 1/3c pork onto each bun bottom. Add optional condiments, and top with the bun tops.

Chocolate Covered Banana Bites

Chocolate Covered Banana Bites

 

Ingredients

 

4 bananas
8 popsicle sticks
3 cups chocolate bar (good quality) broken up
3 Tbs margarine

 

Toppings:

Chopped nuts
Toasted coconut
Cookie crumbles
Colored sprinkles or chocolate jimmies
Mini chocolate candies or mini semi sweet chips, for chocoholics
Granola

 

Directions

Line a cookie sheet with waxed paper. Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place bananas on sticks. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 15 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

Cherry Cheese Coffee Cake

Cherry Cheese Coffee Cake

 

Cake & filling

2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

 

Glaze

1/2 cup powdered sugar
2-3 teaspoons milk

 

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Buckeyes

Buckeyes

 

1 1/2 cups Jif Creamy Peanut Butter

1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 -4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons Crisco All-Vegetable Shortening

 

 

 

 

 

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

 

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

 

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Brookies

Brookies

 

1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan

 

Make brownie and cookie mixes according to box directions, put brownie mix in each well of your pan then drop cookie dough on top. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)

Spaghetti Casserole

Spaghetti Casserole

 

Ingredients

 

1 lb. of Lean Ground Beef
28 oz spaghetti sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
1lb pasta such as elbow noodles or rotini
Bag of shredded cheese (I use pizza blend)

optional: sliced mushrooms, diced bell pepper, diced onion

 

Directions

Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion sauté them for 3 minutes then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.

Now pour the red sauce and meat on top and spread.

Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.

COOL WHIP COOKIES

COOL WHIP COOKIES

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.),
1 tub Cool Whip (8 oz),
1 egg.
Mix ingredients. Drop spoonfuls into powdered sugar to coat. Bake at 350 for 12 mins cool before removing

Mexican Wedding Cake

Mexican Wedding Cake

Ingredients:

20 ounce can of crushed pineapple, in its own juice
2 cups flour
2 cups sugar
2 tsp. baking soda
2 eggs
1 1/2 cup chopped walnuts or pecans
2 tsp. vanilla

Directions:

Grease and flour 13 x 9 baking pan and preheat the oven to 350*F.

Mix all the cake ingredients together by hand and then pour the mixture into the pan.

Bake for 40 minutes, when the top of the cake springs back when lightly touched.

Mexican Wedding Cake Cream Cheese Frosting:
1 cup sugar
1 stick of butter, softened
8 ounces of cream cheese
1 tsp. vanilla

Cream the icing ingredients together, and then ice the cake when it is cooled.

Chewy Butterfingers Cookies

Chewy Butterfingers Cookies:

1 3/4 c all purpose flour
3/4 tsp baking soda
1/4 tsp salt
3/4 c sugar
1/2 c (1 stick) butter, softened
1 large egg
8 fun size Butterfingers candy bars, chopped

Preheat oven to 375°. In a small bowl combine flour, baking soda, & salt. Set aside. With an electric mixer, beat sugar & butter until creamy, then beat in the egg until just combined. Gradually beat in flour mixture. Stir in Butterfingers pieces by hand; dough will be thick. Drop by slightly rounded tablespoon onto an ungreased baking sheet. Bake for 10-12 mins.

BUTTERMILK PIE:

BUTTERMILK PIE:

1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter
1tsp vanilla
nutmeg


Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.

Sausage, egg and biscuits casserole

Sausage, egg and biscuits casserole

1 can buttermilk biscuits any brand
1 lb Jimmy Dean sausage(or any brand of pork sausage)
1 c shredded mozzarella
1 c shredded cheddar
6 eggs
3/4 cup milk
salt & pepper to taste

Directions
Cut biscuits into six to eight pieces place in a grease 8x8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top.
Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.

Homemade Granola Bars

Homemade Granola Bars

1/2c sunflower seeds
1c sliced almonds
1c rice Krispice
2c granola
1/4c flax seed
1/3c pine nuts
1/3c pumpkin seeds
1c dried cranberries
1/3c flaked coconut
3tbsp peanut butter
2tbsp butter
7c mini marshmallow.

In large skillet on medium, stir together all seeds/nuts, cook till turn golden (est 3 min). Add coconut, and stir till seeds are golden. Careful, these burn easily. Stir in berries and cereal/granola mix. Remove from heat.

In large saucepan, mix together butter, peanut butter and marshmallows, on low heat, till melted. Pour into nut mixture and stir till evenly coated. Press lightly in greased 13x9 dish. Let stand till cool before cutting into bars. Enjoy!

Great thing about this recipe, you can change out what kind of seeds, nuts, and berries you want to use. And in the picture you see here, I actually put in 3.5c of rice Krispies by mistake lol And my dish is 17x11 and it made me 42 bars.