Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese 2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Crock Pot Lasagna

Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese




Directions

Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done.

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

Southwest Chicken Spaghetti

Southwest Chicken Spaghetti

Ingredients

1 cup Homemade Cream of Chicken Soup
1 lb skinless, boneless chicken breast (3-4 breast filets)
1 tsp pepper
2 tbsp chili powder (divided) 1 tbsp garlic powder
1 lb whole wheat spaghetti
16 oz 2% milk Velveeta cheese (cubed)
4 oz green chilies
1 cup salsa Verde
1 tbsp dried cilantro
1/2 cup fat-free milk
Chicken:

Preheat oven to 350 Line a baking sheet with foil and spray with nonstick spray In a small bowl combine 1 tsp. pepper, 1 tbsp. chili powder & 1 tbsp. garlic powder Sprinkle both sides of each chicken breast chicken with seasoning & place in baking dish Cook for 20-25 minutes or until juices run clear Cut into bite size pieces and reserve on a plate

Now for the Pasta:

Fill large pot with water and bring to a boil Salt the water Cook pasta until desired doneness is reached Drain and return to pasta pot And now the Cheesy Goodness:
In a microwave safe bowl combine remaining ingredients Heat in the microwave for 2 minute intervals while stirring until smooth and heated through Add chicken to cheesy mixture and stir Pour over spaghetti and gently toss to combine Serve into bowls and ENJOY! Optional

Toppings:
 grated cheese, fresh hopped cilantro, chili powder or sour cream

BUTTER PECAN CAKE

BUTTER PECAN CAKE

Ingredients

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

FROSTING: OR PURCHASE

1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Mini Apple Pies

Mini Apple Pies

- can be done in your mini pie pans too.

Start by cutting up eight cups of apples into small 1/2 in bits.

Mix the apples with:
12 tablespoons of flour
1 1/2 cup of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)

You will also need:

4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)

Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust.
gently fill the crusts with your apple mixture
You should be able to fill until slightly mounded.
and put a dab of butter on each pie.
Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes.
recipe makes 24 mini pies

Pepper Mint Cookie

Pepper Mint Cookie

Line a pizza pan with parchment paper and arrange mints. Bake at 350 for 8-10 minutes. Cool completely. This would be for giving cookies without expecting the tray returned.

Deviled Avocado Eggs

Deviled Avocado Eggs

1 large avocado
3 egg yolks
1 tsp. cilantro
3 tsp lime juice
1 tbsp red onion
a pinch of salt and pepper

Mash 1 large avocado with 3 egg yolks. Add 1 tsp. cilantro, 3 tsp lime juice, 1 tbsp red onion, and a pinch of salt and pepper.

Top with a sprinkle of chili or paprikaith the holidays coming.

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.

German Cucumber Salad Recipe

German Cucumber Salad Recipe

SALAD

2 large cucumbers, peeled and thily sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced

DRESSING

1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste

Directions

Place the cucumbers, onions and tomatoes in a large bowl.
Set aside.

In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.

Toss to coat well.
Chill at least 2 hours before serving.

Fudge Brownie Pie

Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Strawberry Angel Food Trifle

Strawberry Angel Food Trifle

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl. Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

Raspberry Whip Cake

Raspberry Whip Cake

You will need:

1 angel food cake cut into 1" pieces
1 8 oz container Cool Whip
1 cup sour cream
1 cup powdered sugar
1 pint red raspberries, well drained (fresh or frozen)

In a medium bowl mix Cool Whip, sour cream and powdered sugar. Carefully fold in raspberries and set aside. Place all angel food cake pieces in bottom of 9x13 baking dish then pour the raspberry mixture over the cake. Spread evenly over the cake. Cover and refrigerate for one hour. Enjoy! Refrigerate any leftovers.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Creamy Wild Rice Stuffing

Creamy Wild Rice Stuffing

Ingredients

Creamy Wild Rice Soup Mix
5 cups hot water
2 tsp. Garlic Garlic™
2 - 3 Tbsp. Onion Onion™
6 - 8 slices diced bacon
4 stalks diced celery
14 oz. unseasoned breadcubes
1/2 cup dried cranberries
Salt and pepper to taste

Directions

Combine first 4 ingredients; simmer, covered for 45 minutes, stirring occasionally. Sauté bacon in large skillet until browned; add celery. Cook until celery is tender. Toss bread cubes in large bowl with bacon mixture and cranberries. Add prepared soup, season to taste with salt and pepper; mix well. Place dressing in greased 9 x 13 baking dish; cover with foil. Bake at 350º for 30 minutes. Remove foil, bake an additional 10-15 minutes. Serve hot. Makes 10-12 servings.

Note: Add 3-4 cups cubed leftover turkey before baking for main dish casserole; drizzle with leftover hot gravy just before serving.

Refrigerator Cucumber & Red Onion Salad Recipe

Refrigerator Cucumber & Red Onion Salad Recipe

4 thinly sliced cucumbers
1-large  sliced red onions
1-large  sliced green bell  peppers (or color of your choice)
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar (for my family I cut the sugar in half but if I was taking it somewhere I would add the the sugar)
1-tsp celery flakes
1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Once mixture comes to a boil remove from heat and  add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers,  store in refrigerator.
Will keep up to 2 months

Makes 2 quart jars- amount will differ based on the size of your veggies.

Zuppa Toscana

Zuppa Toscana

1 lb. Italian sausages
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

5. Mix flour into cream removing lumps.

6. Add cream and kale to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

Pumpkin Cheesecake with Gingersnappy crust

Pumpkin Cheesecake with Gingersnappy crust

Ingredients

GINGERSNAPPY CRUST

1 box gingersnaps (about 16 oz.)
1 stick (1/2 cup) butter, melted
1/4 cup sugar
1 cup pecans, chopped fine
Try Diamond of California Nuts
1/4 - 1/2 tsp cayenne pepper (trust me)

FILLING

3 pkg (8 oz. each) cream cheese, room temperature (may use low-fat, but do not use fat free)
1 can(s) (15oz. can) solid pack pumpkin (not pumpkin pie filling)
4 large eggs
1 cup sugar
1/2 cup heavy cream
2 -5 tsp ground cinnamon
1 - 1 1/2 tsp ground ginger
1/2 - 1 tsp ground cloves
1/2 - 1 tsp freshly grated nutmeg
1 - 3 tsp ground allspice
1/2 tsp salt

SALTED CARAMEL SAUCE

1 cup dark brown sugar, packed
1 cup sugar
1 stick (1/2 cup) butter
2/3 cup water
1/2 cup heavy cream (can use milk or half and half)
1 tsp pure vanilla extract
1- 1 1/2 tsp salt (trust me)

GARNISH

crumbled gingersnaps for garnish
toasted pecan halves for garnish
Try Diamond of California Nuts
whipped cream (totally optional...i don't think it needs it)

Directions

1  General NOTE: For the spices I usually just dump 'em in without measuring... so these measurements are guesstimations. Try adding 1/2 the spice amount then adjust up to taste. I like a LOT LOT LOT of spices in my pumpkin desserts. You may not like it as spiced, so don't be afraid to customize it to YOUR taste!

2  Preheat oven to 350 degrees F

3  For Crust: Crush the gingersnaps and reserve some for garnish (I do it in a food processor or you can place them in a ziplock bag and use a rolling pin). Combine all crust ingredients in bowl. Press into bottom and up sides of a greased 10" or 11" springform pan. OR you can line the bottom with parchment. Bake at 350 degrees for 5 minutes. or until pecans are just slightly toasty. Cool a bit before filling.

4  For filling: In a bowl, beat cream cheese and sugar until smooth and fluffy. Add spices (to taste), beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream.

5  Pour batter into springform pan over cooled crust. Bake in center of oven until cheesecake is firm to touch and not jiggly in middle, about 50 min. - 1 hour. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours (overnight is better). Don't freak out with how it looks straight out of the oven, the cake may be cracked, but it will FALL slightly in the middle as it chills giving it that classic "cheesecake" shape with a ridge around the edge.

6  For Caramel Sauce: Put sugars and water in small heavy saucepan, stir until well-mixed. Bring to boil over medium heat. Boil approx. 4 minutes. It will be dark because of the brown sugar. Do NOT Stir it while cooking--this can lead to crystallization. Do NOT overcook it or you'll burn the sugar and have to start over. Remove from heat, add cream, salt and butter and stir until well blended. Let cool for about 5 min. then add vanilla extract. Cool completely before pouring on cheesecake slices.

This stores nicely in the refrigerator for at least a week or so.

7  Cut chilled cheesecake into individual pieces and plate. Top each piece with whipped cream (if desired). Drizzle with cooled caramel sauce and garnish with crumbled gingersnaps and roasted pecan halves.

8  To roast pecan halves: lay pecan halves on cookie sheet and bake at 350 degrees F for about 10-15 minutes until browned.

9  Keeps in fridge for a few days...in freezer for a month or so.

Slim Pumpkin Cheesecake Bars

Slim Pumpkin Cheesecake Bars...

• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon
• 1 8oz pkg. Greek Cream Cheese OR may use reduced fat cream cheese
• -few tablespoons of water for smoothing the cream cheese

Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9x13 cooking dish- sprayed with non-stick cooking spray- add HALF of the cake –pumpkin mix. Then smooth it out. Drizzle half of the cream cheese over the top and take a small spatula to smooth it over the top. Add remaining cake mix and then the remaining cream cheese. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to create swirls.

Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

Apple Pie In An Apple

Apple Pie In An Apple

You’ll need:

4 large apples
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1 (14.1 ounce) package Pillsbury rolled pie crust (use just 1 of the 2 crusts in the box)

Take some apples, and cut off the top, the carve the inside with a spoon. Fill it with apple pie and add some cinnamon. Next on make a pie crust, cut it in pieces and place it on the top of the apples, just like you would do in case of a regular apple pie. Put the apples in a baking pan that (Preheat oven to 400 degrees) has water on the bottom and bake them until the crust becomes golden (Bake about 20-25 minutes). Also, in the picture you can see all the steps, one by one.

Rainbow Cake Roll

Rainbow Cake Roll

To prepare this rainbow cake roll, you will need:

5 egg yolks,
2/3 cup sugar, (divided into two 1/3 cup portions),
1 teaspoon of lemon juice, 1/2 teaspoon finely grated lemon zest,
5 egg whites,
2/3 cup of cake flour,
1/4 teaspoon of salt,
1 teaspoon of baking soda,
3 tablespoons of melted butter.

For the whipped cream cheese filling:

125g of softened cream cheese,
1/2 cup of white sugar,
1/2 teaspoon of vanilla,
3/4 cups of heavy whipping cream.

Start with beating the egg yolks until they are thickened. Add 1/3 cup of the sugar, the lemon juice and the lemon zest and beat continually until you get a thick and light yellow mixture. Continue with beating the egg whites until they become soft and then gradually beat in the remaining 1/3 cup of sugar.
Beat until it becomes a stiff mixture. Then you will fold the yolk mix into whites. Take the dry ingredients and place them in a bowl. Add the egg mixture, mixing in carefully. Add the melted butter and incorporate it into the mixture. Divide the batter into 6 pieces and add each portion will be a different color of the rainbow.
Place the batter into a pastry bag. Prepare a baking pan which is covered with baking sheet. Draw some stripes with the batter on the sheet, you can make the stripes as long and wide as you want. Bake at 375F for 10-12 minutes until it passes the toothpick test. Remove from the oven and let it cool. Place the cake on a clean cloth and remove the baking paper.
Let the cake cool out completely. Unroll the cake and start filling it with whipped cream, then re-roll it . Place it in the refrigerator for 1-2 hours, and then it will be ready.

Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

Ingredients

3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Instructions
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

If desired top with ice cream or whipped cream.

7 UP BISCUITS

7 UP BISCUITS

INGREDIENTS:

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:

Mix Bisquick, sour cream and 7 up.

Dough will be very soft - don't worry

Knead and fold dough until coated with your baking mix.

Pat dough out and cut biscuits using a round biscuit / cookie cutter.

Melt butter in bottom of cookie sheet pan or 9x13 casserole dish.

Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown

Creamy Crock Pot Mashed Potatoes

Creamy Crock Pot Mashed Potatoes

Ingredients:

5 lbs Yukon gold or Russet potatoes. Peeled and diced
1 stick of butter, cut into cubes
1/2 teaspoon minced garlic
1 1/2 cups chicken broth
2 teaspoons Lawry’s seasoned salt
1 teaspoon black pepper
8 oz cream cheese, cut into cubes
1/3 cup sour cream
1/3 cup heavy cream (optional)

Dump potatoes, chicken broth, butter and garlic into crock pot. Cook on high for 4 1/2 hours. Mash while in crock pot. Add Lawry’s, pepper, sour cream and cream cheese. Mix well. Add heavy cream if desired

Cream puffs

Cream puffs

Filling:

1 8 ounce cream cheese (softened),
1 box instant vanilla pudding
1 cup heavy cream
1 cup milk.

Mix cream cheese in bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on med until thickened.

Donuts:

1 cup water
1/2 cup butter
1 cups flour
1/4 teaspoon salt
1/2 teaspoon sugar
4 eggs

Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour salt and sugar whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by cookie scoop onto parchment paper on baking sheet. Bake at 425 degrees for 20 to 25 min. Cool on wire rack then fill with the custard mixture I posted earlier and dust with powdered sugar.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Ingredients

Cookies
   
3 cups (750 mL) all-purpose flour
1 tbsp (15 mL) Cinnamon Plus® Spice Blend
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) butter (2 sticks), softened
2 cups (500 mL) packed brown sugar
1 can (15 oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups/425 mL)
2   eggs
1/2 tsp (2 mL) Double-Strength Vanilla
1/2 cup (125 mL) toasted walnuts, coarsely chopped, divided

Filling
   
3/4 cup (175 mL) butter (1 1/2 sticks), softened
2 oz (60 g) cream cheese, softened, divided
1 cup (250 mL) powdered sugar
1 jar (7.5 oz/213 g) marshmallow cream

Directions

1  Preheat oven to 350°F (180°C). Line Cookie Sheet with Parchment Paper; set aside. In Classic Batter Bowl, combine flour, spice blend, baking powder, baking soda and salt; mix well. Beat butter and brown sugar in Stainless (6-qt./6-L) Mixing Bowl on medium-high speed of electric hand mixer until creamy. Add pumpkin; beat until combined. Add eggs and vanilla; beat until light and fluffy. (Mixture will be thin, like a muffin batter.) Gradually add flour mixture; beat until well blended.

2  Using level Large Scoop, scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; slightly flatten cookies with back of scoop. Press half of the walnuts into half of the cookies. Bake 16-19 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto Stackable Cooling Rack; cool completely. Repeat with remaining batter and walnuts.

3  Using clean beaters, beat together butter, cream cheese, powdered sugar and marshmallow cream on medium-high speed in Stainless (4-qt./4-L) Mixing Bowl until well blended. To assemble cookies, turn the cookies without nuts bottom side up. Using a clean, scant Large Scoop, scoop filling onto each cookie bottom. Top with remaining cookies with walnuts, pressing down slightly so that the filling spreads to the edge. Wrap each cookie individually with plastic wrap and refrigerate at least 30 minutes before serving.

Nature Flu Shots

Nature Flu Shots

6 fresh Lemons juiced
1 bulb Garlic
2 tsp Ginger powder
2 Tbsp Honey
3 cups Pineapple juice
1/3 tsp Cayenne power

Blend all ingredient thoroughly and store in a glass jar.

Take 1 cup 4 times a day until symptoms are resolved.

Brown Butter Chocolate Chip Cookie Dough Pretzel Snickers Bars

Brown Butter Chocolate Chip Cookie Dough Pretzel Snickers Bars

Ingredients

Bottom Layer

1 1/4 cups milk chocolate chips (or can sub dark chocolate or semi-sweet chocolate chips)
1/4 cup creamy peanut butter

Nougat layer

1/4 cup butter
1/2 cup granulated sugar
1/4 cup canned coconut milk or regular milk
1 1/2 cups marshmallow fluff
1 cup salted peanuts chopped, roughly chopped
1 teaspoon vanilla extract

Caramel

1 14-ounce bag of caramels
1/4 cup coconut milk or cream

Brown Butter Cookie Dough Layer

1 1/2 (3/4 cup) sticks butter
2/3 cup brown sugar
2 tablespoons heavy cream or coconut milk
1 1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 -3/4 cup mini chocolate chip

Top chocolate layer

1 1/2 cups milk chocolate chips (or can sub dark chocolate or semi-sweet chocolate chips)
1/4 cup creamy peanut butter
1 cup pretzels (twist or sticks)
1/2 cup chocolate chips, melted

Instructions
   
Thoroughly grease a 9x13 inch-baking pan. Melt 1 1/4 cups chocolate chips with 1/4-cup peanut butter in a saucepan or microwave, then pour into the baking dish and spread until even. Place in the fridge for 30 minutes or in the freezer for 15 minutes.
   
While the chocolate hardens make the nougat layer. Melt the butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely, about 30 minutes or 15 minutes in the fridge.
   
While nougat layer cools make the caramel layer. Combine the caramels and cream in a saucepan over low heat. Let melt, stirring occasionally, until smooth, this took about 10 minutes for me. Pour over nougat layer and let cool completely, about 10 minutes.
   
While the caramel layer cools make the cookie dough. In a heavy-bottomed sauce pan add the remaining butter, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and pour into the bowl of a stand mixer or large bowl. Allow to cool 10 minutes. If browning butter is not your thing you may skip the step and just use softened room temp. butter.
   
To the bowl add the brown sugar, cream or coconut milk and vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Spread the cookie dough over the caramel layer, be careful not to press too hard into the caramel. You don't want to mix the two layers.
   
Melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter in a saucepan, or just microwave them, pour over caramel and spread until even. Sprinkle with the pretzels and drizzle with the remaining melted chocolate. Let cool and harden completely.
   
Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get soft and gooey. Best kept in the fridge, but left out for 15 minutes or so before eating!

HAWAIIAN CHEESECAKE BARS

HAWAIIAN CHEESECAKE BARS

Ingredients:

2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 TBS sugar
4 TBS milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBS melted butter

Directions:

1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.

3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

Pumpkin Pie Cake

Pumpkin Pie Cake

Ingredients:

1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon

Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream

One Bowl Apple Cake

One Bowl Apple Cake  

Ingredients:

2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon 1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups all purpose flour
2 teaspoons baking soda

Directions:

Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9" round pans. Bake for approximately 55 minutes.

Hawaiian Millionaire Pie

Hawaiian Millionaire Pie

Ingredients:

yields 2 pies

2 Ready-Made Graham Cracker Crusts
1 (8 ounce) package cream cheese, softened
1 Large Container of Cool Whip
1 Large Can Crushed Pineapple (drained)
1 8 oz jar Maraschino Cherries (chopped & drained) 1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Chopped Pecans
1/4 Cup Lemon Juice
Directions

Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ). Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians.

Brownie Cheesecake

Brownie Cheesecake

Ingredients

1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar

Directions:

Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Blackberry Dumplings

Blackberry Dumplings

Ingredients

1 package (14 ounces) frozen blackberries (3 cups), thawed and drained
1/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
1 cup Bisquick® Original baking mix
2 tablespoons sugar
1/3 cup milk
Ground cinnamon
Whipping (heavy) cream or vanilla ice cream, if desired

1  Mix blackberries, 1/3 cup sugar, the water and lemon juice in 3 1/2- or 4-quart slow cooker.

2  Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1 1/2 to 2 hours) or until mixture is boiling.

3  Mix baking mix and 2 tablespoons sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon.

4  Cover and cook on high heat setting 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.

5  To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream.

Hearty beef stew

Hearty beef stew

One can each of tomato soup, cream of mushroom and cream of celery
One packet if liption's onion soup mix
2lbs stew meat
1 stalk celery
1 sack of crinkle cut carrots 7-8 potatoes And one can each of Desired veggies- green beans, peas, corn, etc.

dump all into the crock pot as stir well. Leave on high heat for 6-8 hours. I serve over white rice. Great for the hard workin man or growing boys!

Cheesecake Pumpkin Pie

Cheesecake Pumpkin Pie 

Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract 2 eggs
1 (9 inch) graham cracker crust or regular pie crust 1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon 1 pinch ground cloves
1 pinch ground nutmeg
Directions:

1. Preheat oven to 325 degrees. 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.

2. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

3. 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.

4. Top with whipped cream if desired.

CHUY'S CREAMY JALAPENO DIP

CHUY'S CREAMY JALAPENO DIP

Ingredients:

1 1/3 cups mayonnaise
1/3 cup buttermilk
1/3 cup chopped jalapeno
1/3 cup green chili
1/3 cup cilantro leaf
1 (1 ounce) packet dry ranch dressing mix

Directions:

Mix ingredients in blender or food processor, until smooth. Serve with tortilla chips, or as a salad dressing.

CROCKPOT ORANGE CHICKEN

CROCKPOT ORANGE CHICKEN!!

Ingredients:

2 large carrots, peeled and sliced about
1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped hot cooked rice

Directions:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Southern Pecan Praline Cake

Southern Pecan Praline Cake

For the cake:

1 cup butter, softened
1 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
4 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder 1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract

For praline icing:

3/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
4 large eggs yolks
1 large can (12 ounces) evaporated milk
2 teaspoons vanilla extract
2 cups chopped pecans

1. Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.
2. Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.

3. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.

4. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing.

5. For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).

6. In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.

7. Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.

Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler

Preheat oven to 400 degrees.
(1) Melt 1/2 stick butter in 13x9 metal baking pan.

(2) In heavy saucepan, combine 1-28 oz can peaches (undrained), 1 cup sugar, 1/2 cup water. Bring to a boil.
(3) in small bowl, combine 3/4 cup water & 1 heaping tablespoon cornstarch and add to peach mixture. Return to boil.

(4) In mixing bowl, combine 1-1/2 cups sugar, 1-1/2 cups self-rising flour, 2 teaspoons vanilla and enough milk to make a thin batter. (a little thinner than a pancake batter).

(5) Pour hot peaches into pan with melted butter, and pour batter all over peach mixture. Top with cinnamon/sugar mixture, (1/2 cup sugar, 1/2 tsp cinnamon) and bake for 30 mi it's or until golden brown.

Crescent Burgers

Crescent Burgers

1 lb hamburger meat
2 cups shredded cheddar cheese couple drop of Worcestershire sauce
1 1oz. pkt dry onion soup mix (28g) I think is the one they are talking about.
1 roll of crescent rolls
1 tsp pepper

Preheat oven to 350* Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.

Apple Streusel Cheesecake Bars

Apple Streusel Cheesecake Bars 

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup butter, softened
2 packages cream cheese, softened
1/2 cup sugar, plus
2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon Streusel topping Streusel
Topping:

1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Instructions:

Preheat oven to 350°F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13x9-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes, or until lightly browned. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Beat in 1/2 cup sugar, eggs, and vanilla until smooth. Pour over warm crust. In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel Topping. Bake 30 minutes, or until filling is set.

Amish Cinnamon Bread

Amish Cinnamon Bread.

No kneading, you just mix it up and bake it Batter:

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or
2 cups milk plus
2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:

2/3 cups sugar
2 teaspoons cinnamon Cream together butter,
2 cups of sugar, and eggs.
Add milk, flour, and baking soda.

Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
Mix in separate bowl the 2/3 c sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

Add remaining batter to pans; sprinkle with last of cinnamon topping.

Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Fabulous Shrimp

Fabulous Shrimp

Melt a stick of butter in the pan.

Slice one lemon and layer it on top of the butter.

Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning.

Put in the oven and bake at 350 for 15 min.

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated 1 teaspoon dried parsley

Sauce:

1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Hamburger Casserole

Hamburger Casserole

2 lbs ground beef, browned
3 carrots, peeled, sliced
2 onions, sliced
4 potatoes, peeled, sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water

Place potatoes in bottom of crockpot, top with carrots and other vegetables. Place ground beef on top. Combine soup and water and pour over ground beef. Cover and cook on low for 6 to 8 hours.

Easy Beer Battered Onion Rings

Easy Beer Battered Onion Rings

Ingredients

1 cup all purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder (optional but really good)
2 egg yolks, beaten
1 cup beer
1 large Vidalia or other sweet onion
Peanut oil for frying

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Ingredients

2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits) flour
Directions

1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Stuffed Meatloaf Roll

Stuffed Meatloaf Roll

2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives 3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese 2 cans crescent rolls

In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it with pizza dough too and that one had a thicker crust and I also experimented with saran wrap instead of wax paper and that seemed to work pretty good DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !!

BANANA PUDDING FROM SCRATCH

BANANA PUDDING FROM SCRATCH

1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers 4 med. ripe bananas

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve.