Italian No Bake Cake

Italian No Bake Cake

Ingredients:

1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut 1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy! Note: You can replace coconut with pecans if you'd like.

Biscuits & Gravy Casserole

Biscuits & Gravy Casserole

Ingredients

1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk to taste salt to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

Christmas Tree Brownie Pops

Brownies gone festive!  Christmas Tree Brownie Pops, prepare your favorite mix in a square baker and let cool completely. To create brownie triangles, cut a straight line about two inches from one side. Cut the remaining brownie into 2 equal rows, then cut each row into triangles. Add a candy cane stick for the tree stem and trim with your favorite sprinkles and mini candies to customize each tree!

Mashed Potato Muffins

Mashed Potato Muffins

1 1/4 cups almond milk
1 cup mashed potatoes
1 egg
1/3 cup safflower oil
1 cup (4 oz) shredded cheese (I used 1/2 cup Cheddar & 1/2 cup Monterey Jack)
1 2/3 cups almond flour
3 Tablespoons granulated Swerve, Truvia or Stevia
1 Tablespoon baking powder
1 teaspoon sea salt (optional)

Heat oven to 400 degrees F. Grease a 12-cup muffin pan. In a saucepan, heat milk until it is just starting to steam and then add mashed potatoes. Remove from heat and allow to sit for 2 minutes (mash the potatoes inside the milk so there are no large clumps). Beat in the egg and oil. In a medium sized bowl, combine cheese, flour, sweetener, baking powder and salt. Pour in potato milk mixture and stir just until moistened. Fill muffin cups about 3/4 full and bake for 20 to 25 minutes or until toothpick test shows done. Cool for 5 minutes then remove from muffin tin to rack. Serve warm. Yields: 1 dozen *For variety, add in a couple tablespoons of snipped chives or onion flakes and a tablespoon of parsley. Makes for a very light and tasty muffin!!

CHRISTMAS SALAD!

CHRISTMAS SALAD!

Items needed::

Lime Jello 6 oz.
Lemon Jello 6 oz.
Cherry Jello 6 oz.

Also :

Whipping cream 1/2 pt.
Pineapple juice 1/2 can.
Crushed pineapple 1 can ( save the juice to use )
Nuts are optional. We used crushed walnuts.

Make 1 box of Cherry jello let it set. Combined Lemon jello, 1/2 cup hot water, pineapple juice , cream cheese and crushed pineapple layer on top of the cherry jello let set. Next add the Lime jello let it set. Beat the whipping cream layer on top then sprinkle the nuts over it.

DOLE WHIP

DOLE WHIP ️

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar ( i Used Stevia)
1 1/2 cups heavy whipping cream










How to make it Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Chocolate Coconut Balls

Chocolate Coconut Balls

14 ounces (440g) sweetened condensed milk
1 stick (1/2 cup) butter (softened)
14 ounces (440g) coconut
2 cups chopped nuts
2 lbs (1kg) powdered sugar Ghirardelli Chocolate Candy Making Block (or your choice)




Mix all ingredinets except chocolate, chill and roll into balls. Let stand 1 hour in refrigerator - after rolling into balls. Dip each candy into melted chocolate.

ACID REFLUX Smoothie

 ACID REFLUX Smoothie

Ingredients:

1 and 1/2 cups diced fresh pineapple,
1 banana,
1/2 cup Greek yogurt,
1/2 cup ice,
1/2 cup pineapple juice or water.

Blend to consistency of a smoothie.

Orange Dreamsicle Fudge

Orange Dreamsicle Fudge

1 bag white chips (I used Nestle Premium white chips)
1 can white frosting (NOT whipped)
Crush Orange Ice Cream topping

Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy. Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting. Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan). Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick. Cool in refrigerator until set. Cut fudge to desired sized pieces once set. This recipe can be altered to taste by using different flavors of chips and frosting. Or try these ~ White chips + lemon frosting = lemon fudge Chocolate chips + fudge frosting = chocolate fudge Peanut butter chips + white frosting = peanut butter fudge Andes Mint chips + Chocolate frosting = Mint Chocolate Fudge (I add a touch of mint extract to these) Let your imagination run with this and make all sorts of unheard of fudge.

Easy Taco Casserole

Easy Taco Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water sour cream and salsa for serving


Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Holly Jolly Jelly Shots

Holly Jolly Jelly Shots

Ingredients

1 3-ounce box cherry gelatin dessert
1 3-ounce box lime gelatin dessert
3 packets unflavored gelatin
1 14-ounce can sweetened condensed milk
1 1/2 cups vanilla vodka
36 dollops whipped cream (for garnish)
36 mint leaves (for garnish)
72 small red candies (or 36 if using just one for garnish)

Directions
   
Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
   
For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
   
To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
  
Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
   
When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).

Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf.

Pork Tenderloin

Pork Tenderloin

 3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar Preparation

Instructions

 Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Roasted Cabbage.

Roasted Cabbage.

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage

Preheat the oven (or the grill,) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core.. Then cut the halves in half again… …to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-30 minutes. I say 20-30 because they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage. The wedges reheat wonderful in the oven or the microwave!

Crockpot Spicy Chili

Crockpot Spicy Chili

Ingredients

2 lbs hamburger meat
1-2 large onions
3 cloves of garlic
2 cans Rotel
1tbs chili powder
Half can of 15 oz tomato sauce
1/2 tbs red pepper flakes
1/4 tbs cayenne pepper
1tbs cumin
2 cans of choice beans drained (I used chili beans)
Sour cream and cheddar cheese for toppings

Preparation

Brown meat with onions and garlic Drain Place everything in the crock pot store well Cook on low 7 hours

White Chocolate Fudge with Peanut Butter Cup Fudge Bites

White Chocolate Fudge with Peanut Butter Cup Fudge Bites

Ingredients

You'll need about 16 Reese's Peanut Butter cups for the bottom of the baking dish and another 6 or so for the crumbly top. (I know, that's a lot of Reese's Peanut Butter Cups!) About 22 total!
3 cups of white chocolate chips
1 14oz can of sweetened condensed milk

Instructions

Line a 9x9 casserole dish with foil. Lightly spray it with cooking spray.

Arrange your Peanut Butter Cups on the bottom (16 total)

In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted.

Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups.

Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly.

Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely. We've actually just stored our fudge in the fridge to keep it longer since it made so much!

Once it's cooled in the fridge for a couple of hours you can cut into bite sized pieces, or huge chunks... it's up to you :)

Six Minute Caramels

Six Minute Caramels

Ingredients

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup (or golden syrup)
1/2 cup sweetened condensed milk

Directions:

1 Combine all ingredients.

2 Cook 6 minutes on a medium high heat, stirring every minute.

3 Stir and pour into lightly greased dish.

4 Let cool.

5 Cut, wrap in wax paper & store in an air tight container

Southern Tea Cakes

Southern Tea Cakes

Ingredients

4 cups all-purpose flour plus more for rolling
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla

Directions

Preheat oven to 350 degrees F.

In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough will be soft and wet. On a floured surface shape the dough into a disk, cover with plastic wrap and refrigerate for 1 hour. Flour surface again and roll dough out until approximately 1/4 inch thick. Cut dough into desired shapes and bake on a slightly greased sheet pan for 10 to 12 minutes.

Frozen Peanut Butter Cheesecake

Frozen Peanut Butter Cheesecake

Ingredients

6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter

Directions

1 In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.

2 Press into the bottom and up the sides of a 9-inch spring form pan. You could use a pie pan but I've found that a spring form pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).

3 In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.

4 Add vanilla and lemon juice and mix until combined.
5Gently fold in the whipped topping. Pour filling into the prepared crust.

6 Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.

7 Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars

Oreo Balls

Oreo Balls

Only 3 ingredients, 5 steps, EASY UNLESS YOU ARE LAZY!

Ingredients:

1 package Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)

Method:

1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.

2. Mix the softened cream cheese into the smashed Oreos.

3. Roll the mixture into balls.

4. Melt chocolate in the microwave.

5. Cover balls in chocolate then leave to set in the fridge.

Pecan Pie Caramel Cheesecake

Pecan Pie Caramel Cheesecake

Crust-

3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling-

3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping-

1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )

Preheat oven to 325 degrees. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.

Arrange pecan halves over top entire cheesecake a circle. Cover with plastic wrap and refrigerate until ready to serve. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

*Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert.

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

2 lbs Velveeta cheese, cubed
1 lb browned ground beef
32 oz chicken broth
1 bag frozen hash browns
1/2 chopped onion
1/2 cup cooked chopped bacon

Put all ingredients into crockpot and cook on high for 2 hours, or low for 4-6 hours!

Homemade Ranch Dressing

Homemade Ranch Dressing

You will need:

Black Pepper
¼ C Parsley Flakes
1 1/2 C Garlic Salt
½ C Kosher Salt
2 Tbsp Granulated Garlic
¼ C Granulated Onion
3/4 C Dill Weed
2 Tbsp 2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice


Directions:

1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix

2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

CINNAMON ROLL CAKE

CINNAMON ROLL CAKE

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla While warm drizzle the glaze over the cake

Comfort Breakfast Bake

Comfort Breakfast Bake

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (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 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 – may take 28 mins)

HOMEMADE DOUGHNUTS

HOMEMADE DOUGHNUTS

3 1/2 c. all-purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. soft shortening
2 eggs
3/4 c. milk

Heat oil (2 to 4 inches) on high. Measure 1 1/2 cups flour and all remaining ingredients in large mixer bowl. Blend on low speed, scraping bowl constantly, stirring in remaining flour. Put dough on well floured surface. Roll around lightly to coat with flour. Roll dough 3/8 inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts into hot oil, turning them when they rise to the surface. Cook 2 to 3 minutes or until golden brown on both sides. Remove carefully from oil; do not prick surface. Drain. Serve plain, sugared, or frosted. Makes 2 dozen doughnuts. If using self-rising flour, omit baking powder and salt.