RecipesRecipies

8/10/2019 RecipesRecipies

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You should its so easy!! 4 cups bisquick and 1 cup sour cream, and 1 cup 7up, melt 1/2 cup butter in pan and cook 12 min @ 425

All-In-One Magic Bathroom CleanerSeriously... Just do it. You will never buy another store bought cleaner again.This stuff is amazing. I could rave about it all day, but then you'd be sittinghere reading what I have to say instead of making it. So go make some now! And SHARE it on your page so your friends can make it too!! Feel free to friend request or follow me on facebook so you don't miss any of the awesome recipes I shareJessica ReichenbachWhat you need:-1 Professional Spray Bottle (it is worth the extra $1, trust me!)-8 oz. Distilled White Vinegar

-4 oz. Lemon Juice-2 oz. Liquid Soap (I use Dawn)-2 tsp. Baking Soda-10 oz water

To Mix:Add the Baking Soda and Vinegar FIRST and let it fizzle out before adding the rest of the ingredients because it will foam. Funnel in all the ingredients, squeeze out the suds, screw on your cap and go make your bathroom sparkle!

To Use:Clear the surfaces, use toilet tissue to wipe off any dirt, hair, spilled liquids, ect. Using the lightest spray setting, spray down everything- sink, counter,

mirror, faucets, tub and the whole toilet, inside and out. I let it sit while Isweep the floor. I then use a microfiber cloth to wipe down the surfaces from the cleanest to the dirtiest. In our house that means mirror, faucets, sink, tub/shower and then the toilet. Be sure to rinse out the tub/shower really well so itisn't slippery.

Stubborn stains in your tub?Whether its a dirt ring at the top or dirt stuck in the textured bottom, this will solve your problem! Spray down the problem area heavily, and then using a sponge with a non-scratch scrubber, scrub in a circular motion. Again, rinse very well and then put on your shades because its going to be shiny.

To SAVE this , be sure to click SHARE so it will store on your personal page!Join us for more interesting info -- fun stuff, recipes and inspirational friends from all over the world! >>

Slow Cooker Sweet Potato and Chicken Curry

Yield 4 to 6 servingsPrep Time 10 minutes

Cook Time 8 hours in slow cookerIngredients


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1 can (15 oz.) light coconut milk 3 teaspoons curry powder 1 pkg (about 1.5 lbs.) boneless skinless chicken thighs Salt and pepper 3 medium sweet potatoes, peeled and cubed 6 carrot sticks, peeled and cut into 2? pieces 1 small onion, chopped

Salt and pepper over the top

Directions

Whisk together the coconut milk and curry powder in the base of the slow cooker. Add the chicken thighs (or chicken breasts if you prefer), the sweet potatoes and carrots. Toss with the coconut milk. Sprinkle a little salt and pepper over the top. Set the slow cooker on low and cook for 8 hours. Serve Slow Cooker Sweet Potato and Chicken Curry.

Slow Cooker Italian Chicken & Potatoes

Yield 4 servings

Preparation Time 10 minutes

Cooking Time 8 hours in slow cookerIngredients

1 lb. chicken breasts 4-6 medium potatoes, about 2 lbs, cut into chunks 2 cups baby carrots 1 15 oz. can diced tomatoes 2 Tbsp Italian seasoning Salt and pepper, to taste

Directions

Place the chicken in the base of the slow cooker and add the potato chunks and baby carrots around and on top of the chicken. Pour the diced tomatoes and their juices over top of the chicken-potatoes-carrots. Sprinkle the Italian seasoning over top. Sprinkle a little salt and pepper over the top. Set the slow cooker on low and cook for 8 hours. Serve Slow Cooker Italian Chicken & Potatoes as a one dish dinner,season to taste. To prepare a freezer pack, add all ingredients to a gallon size freezer baggie and freeze up to 3 months. To thaw: place the freezer pack in the fridge overnight to thaw and then place partially frozen ingredients in the slow cooker to cook.

Slow Cooker Spicy Sausage and Peppers


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Yield 4 servings

Preparation Time 5-10 minutes

Cooking Time 8-10 hours in slow cookerIngredients

1 lb. sausage links, sliced (or 4-5 sausage links for the Costco Meals plan#2!) 1 15 oz. can diced tomatoes 2 10 oz. bags frozen pepper and onion blend, (or 2 peppers, seeded and dicedplus 1 onion, sliced) Salt and pepper to taste Whole wheat bread slices, or sliced french baguette, or dinner rolls (or serve with rice as we did in the picture above)

Directions

Place sausage in the slow cooker. Slice carefully or cut with kitchen shears. Pour the diced tomatoes, diced tomatoes with green chilies, and the 2 bags offrozen pepper and onion blend over the top. Give it a swirl. Set the slow cookeron low and cook for 8 hours. Season with salt and pepper to taste. Prepare the bread or rice. Serve Slow Cooker Spicy Sausage and Peppers with sliced bread (or rice).

Apple Pie Filling

Filling Per Quart

5 apples1 c. sugar1/4 c. corn starch1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 c. water3/4 c. apple juice or apple cider2 tablespoon lemon juice

Core, peel and slice apples. Place in boiling water for 1 minute. Set aside andkeep hot. Boil remaining ingredients until desired thickness. Barely let it reach a full boil. Fill hot sterilized quart jars alternating apples and syrup untilit is almost full. Run a knife down the side to remove air bubbles. Add more apples and syrup. "Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes".

For a boozy twist, replace 1/2 cup of water with bourbon, whiskey or brandy.

Apple Crisp

1 qt apple pie filling1/2 tsp cinnamon

1/2 c. brown sugar1/2 c. flour1/2 c. oats


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1/4 c. butter, melted

Pour the pie filling into a pan. Mix remaining ingredients well and sprinkle over the top of filling. Bake at 375 for 20-30 minutes until golden.

Pumpkin brownies.Easy. 1 box brownie mix & 1-15oz. can pure pumpkin. Mix together. Spray or line9x9 baking dish & pour mix in it, bake at 350 for 25-30 mins.. I doubled the recipe so put in larger baking dish. Will see if it takes longer

Oh my gosh!!!! How easy is this??? Pretty soon apple harvests will begin and apples will be inexpensive and in abundance in our stores... Buy organic if you can! About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thi

nly sliced 1 (9 ounce) package yellow cake mix 2 tablespoons sugar 1 tablespoonground cinnamon 1 stick real butter Directions: 1. Preheat oven to 350F. 2. Cut apple slices crosswise in half. 3. Place in pan; sprinkle with dry cake mix. 4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix. 5. Drizzle withbutter. 6. Bake 30 minutes or until topping is golden brown. 7. Serve warm withice cream, if desired! **SHARE** to **SAVE** to your page! FRESH APPLE CAKE Layer your apple slices (or other fruit) at the bottom of a pan that has been coatedwith non-stick spray. Sprinkle on boxed cake mix. Pour melted butter over the fruit and dry cake mix. Bake at 180/350* for approximately 35-45 minutes -- it'sdone when it is nice and bubbly.

GREAT RECIPE FOR THE HOLIDAY SEASON.....BE SURE TO SHARE IT ON YOUR TIMELINE.....THAT WAY YOU CAN PASS IT TO OTHERS WHEN THEY ASK FOR IT!!! CROCKPOT CHEX MIX!!!!!!!!!!!! Fill crock pot with your favorite cereal, pretzels and nuts. Melt 1/4cup butter, add 4 tsp worchestershire sauce, 1 tsp salt, 1 tsp garlic powders, 1/2 tsp onion powder, 1/4 tsp sugar, dissolve & stir. Pour over cereal & mix. Cook on LOW for 2.5 hours, open lid & stir every 30 minutes. Enjoy! To SAVE this for use later, be sure to click this photo and SHARE so it will store on your personal page. Feel Healthy...Naturally

This is White Christmas trail mix: Frosted Cherrios, white chocolate covered pretzels, marshmallows, peanut & regular red/green M&M'S, and yogurt covered raisins. I got this recipe from a friend years ago and love it!! Made this for the kids as an afternoon snack. Try it!

Cream Cheese Mints

4 ounces cream cheese, room temperatureexactly 1/2 teaspoon peppermint or spearmint extract


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3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of thepowdered sugar and mix until combined well. Then add the remaining sugar and mix until well combined.

Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press fl

at with a fork and then chill until ready to serve. Store in the refrigerator inan airtight container for up to two weeks or freeze for up to two months.

Recipe For DistructionTimelineRecent

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Status Photo / Video Event, Milestone + What have you been up to? 10 Friends Like Recipe For Distruction

Invite Your Friends to Like This Page See All Type a friend's name... Tabitha Looney Freshour Karen Parsons Mandi Crawford Morgan Edouard Spyk Gheur Bradley Erickson Dick Gingerich Mandy Stickler Brandy Sanchez Scott Rieth Lisa Geil Gillis Trina Alexander Rebecca Hall Kallay Carr Boog Hondo Show More Recipe For Distruction shared Cooking Channel's photo. 7 hours ago Cookie monster Meyer lemons are in season. Nab them for Nadia G's kicky mussels: http://oak.ctx.ly/r/jdjw Photo: Meyer lemons are in season. Nab them for Nadia G's kicky mussels: http://oak.ctx.ly/r/jdjw

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Write a comment... Boost Post 7 people saw this post Recent Posts by Others on Recipe For DistructionSee All Jenn Hochstetler Anyone else on here gluten free? Most of the time I can figure out how to make a regular recipe gf... But would love to swap recipes! Also, anyone ever

hear of the cookbook "Deceptively Delicious"? I love the concepts, have for a few of my own creation and would love to hear how y'all incorporate it! December 5 at 12:44pm Anita Firestone Stevenson Gilbert Recipe For Distruction 41 December 5 at 11:04am Anita Firestone Stevenson Gilbert Recipe For Distruction 1 December 5 at 11:02am Jenn Hochstetler Ohhhh lordy!!! My boyfriend banned me from Pinterest because I had too many "projects" everywhere. Can't wait to be inspired again! I knit, sew, scrapbo

ok, have a photography gig, paint, cook, bake and can! I love everything crafty,thrifty and otherwise ingenious! I'm currently working on 2 flannel rag quilts,one for a young boy with cancer and another for my daughter. What's everyone else working on? 13 December 4 at 9:29pm Anita Firestone Stevenson Gilbert http://www.mykitchenmagazine.com/chicken-chili-recipe/ 1 December 4 at 8:59pm More Posts Recipe For Distruction shared Food Network's photo. 7 hours ago Cookie monster Recipe of the Day: The Most-Fabulous Red Velvet Cake

Your family and friends are guaranteed to request it again and again.

Get this recipe > http://bit.ly/1knpJty Photo: Recipe of the Day: The Most-Fabulous Red Velvet Cake Your family andfriends are guaranteed to request it again and again. Get this recipe > http://bit.ly/1knpJty Like Share Boost Post 6 people saw this post Recipe For Distruction shared Coffee Culture's photo. 7 hours ago Cookie monster Photo 1Unlike Share Recipe For Distruction likes this. Recipe For Distruction Write a comment... Recipe For Distruction Me too! ~armywifeg Like Reply 3 minutes ago Edited Boost Post 8 people saw this post Recipe For Distruction 8 hours ago via mobile Looking for Admins if anyone is interested plz contact me thru messages than

k you -cookie monster Like Share Boost Post


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21 people saw this post Recipe For Distruction shared Welcome Home's photo. 9 hours ago My Mom used to make these little candies for the holidays and it only took her a few minutes to whip up a batch to give as gifts. She would get a pretty redcookie tin and add some tissue paper and put these little creamy mints inside.Everyone loved them. Sometimes she would add food coloring to make them red and

green or whatever color looked festive. Sometimes she would roll them in sugar or add little silver or red jimmies and other decorations. We loved them too!

Cream Cheese Mints

4 ounces cream cheese, room temperature exactly 1/2 teaspoon peppermint or spearmint extract 3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some ofthe powdered sugar and mix until combined well. Then add the remaining sugar and mix until well combined.

Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months. Photo: My Mom used to make these little candies for the holidays and it onlytook her a few minutes to whip up a batch to give as gifts. She would get a pretty red cookie tin and add some tissue paper and put these little creamy mints inside. Everyone loved them. Sometimes she would add food coloring to make them red and green or whatever color looked festive. Sometimes she would roll them insugar or add little silver or red jimmies and other decorations. We loved them too! Cream Cheese Mints 4 ounces cream cheese, room temperature exactly 1/2 teaspoon peppermint or spearmint extract 3 cups powdered sugar Beat the cream cheesewith a mixer until smooth, add the extract and some of the powdered sugar and mi

x until combined well. Then add the remaining sugar and mix until well combined.Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months. Unlike Share

TWO-MINUTE MICROWAVE FUDGE, delicious!

Ingredients 1 lb powdered sugar 2/3 cup cocoa 1/4 teaspoon salt...See More Photo: TWO-MINUTE MICROWAVE FUDGE, delicious! Ingredients 1 lb powdered sugar 2/3 cup cocoa 1/4 teaspoon salt 1/4 cup milk 2 teaspoons vanilla 1/2 cup butter or 1/2 cup margarine 1/2 cup chopped nuts (optional) Directions Sift powderedsugar, cocoa, and salt into a 1 quart microwave safe bowl. Stir in milk and vanilla. Mix well. Place butter on top. Microwave on high, 2 minutes. Beat with wooden spoon until smooth. Stir in nuts (OPTIONAL). Spread in 8 X 8 X 2 inch bakingpan. Chill about 1 hour or until firm. Cut into pieces. ???DON'T LOSE THIS! "Share" or Tag yourself so it is on your timeline for when you want to make it.???????? Disclaimer......This recipe or idea was found and shared via the internet. Itake no credit for the creation of neither this recipe nor the photograph. It isnot my personal recipe or photograph. If creator is known I will provide credit, otherwise creator is unknown by me. (`?) **Feel free to send me a FRIEND REQUEST

or FOLLOW ME. I am always posting awesome stuff!** ???SHARE so you can find it on your timeline??? Join me here for more great recipes, weight loss support, tips, and more at: Follow me at https://www.facebook.com/groups/703964602962897


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PECAN PRALINES

Ingredients:

3 cups chopped pecans

2 cups light brown sugar, packed...See More Photo: PECAN PRALINES Ingredients: 3 cups chopped pecans 2 cups light brownsugar, packed 1 cup granulated sugar 1 1/2 cups heavy cream 1/3 cup whole milk 6tablespoons butter, unsalted 3/4 teaspoon salt 1 teaspoon vanilla extract Preparation: Toast pecans: Heat oven to 350. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to230. Lower heat slightly if the mixture threatens to boil over. Add the toastedpecans and continue cooking, stirring constantly, to 236 F. The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat andadd vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the m

ixture is thickened and slightly creamy, about 1 to 1 1/2 minutes. Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paperor waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped. Makes about 4 dozen. ?Share?With?Your?Friends?? ---------??--------- Follow me for daily recipes, fun & handy tips, motivation, DIY ideas and feel free to share your favorite things too:) To SAVE be sure to click photo then click SHARE so it will store onyour personal page. For more fun and amazing ideas... recipes and motivational weight loss tips, Click this website and join us here---> https://www.facebook.com/groups/TeamSkinny01/ Or if interested in Skinny Fiber (an all natural, stimulant free weight loss supplement with a money back guarantee) message me or visithere--->http://goo.gl/JHRRt Want to work from home in your spare time to earn some extra money? Click Here: http://skinnytonja.SBCMovie.com/ WATCH THIS MOVIE IT

WILL CHANGE YOUR LIFE !!! http://www.youtube.com/watch?v=MkA3JrEKyJ8#t=38 istruction shared Anastasia Young's story. 11 hours ago ??BLUEBERRY CHEESE ROLLS ?? - Super easy and so good! *Click share to save this recipe to your timeline for later. Ingredients: 1 can of refrigerated crescent rolls 4 oz. Philly Cream Cheese, softened 2 Tbs. sweetner 1/2 c. blueberriesDirections: Preheat oven to 375.Unroll dough into 4 rectangles, pressing seams together to seal.In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2" from the edges. Top each with blueberries. Bring the corners together on top and seal. Place on an ungreased baking sheet and bake for 11-13 minutes. Enjoy!! Please "like" and "share" if you enjoyed this post. Thanks! ???SHARE so you can find it on your timeline??? ?`*.? Join us herefor more every day fun, tips, recipes, weight loss support & motivation: https://www.facebook.com/groups/HealthyTheNewSkinny FOLLOW ME ON FACEBOOK - https://www.facebook.com/Stacy.Stacks I am always posting awesome stuff Like Our Fan Page!-----> Www.Facebook.com/SkinnyFiberDirectSouthFlorida Try Skinny Fiber----> Www.SkinnyFiberDirectSouthFlorida.com

YUM! Rock Candy: 4 cups Granulated Sugar 1 cup White Corn Syrup 1 cup Water FoodColoring Candy Flavoring 4 - 5 Cookie Sheets Confectioner's (powdered) Sugar Candy Thermometer Lay out cookie sheets side by side. Spread confectioner's sugar along bottom of each sheet to about a 1/4" deep. This is where you'll pour the molten candy until it hardens Mix sugar, syrup, and water in large pan and boil to300F (Hard Crack on candy thermometer), stirring frequently. Take off burner, st

ir in several drops of food coloring and flavoring Carefully pour boiling mixture onto cookie sheets in string-like patterns. Use large spoon to scrape rest ofmixture out of pan. Wait several minutes (time depends on temperature and humidi


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ty in kitchen) until candy hardens. Once hardened, crack into bite-sized pieces.Place pieces in extra-large mixing bowl. Repeat Steps 2 & 3 to make each new batch with a different color and flavor

BLT Dip

To SAVE this recipe, be sure to click SHARE so it will store on your personal page.

Ingredients: 1-1/2 pound bacon, cooked, drained, crumbled, and divided 2 cups shredded mozzarella cheese 2 (8-ounce) packages cream cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise 1 cup cheddar cheese (shredded) or to taste 1/2 teaspoon Italian seasoning 1/2 teaspoon garlic powder (or to taste)

1 tablespoons mustard 2 cups chopped seeded tomatoes 1-1/2 cup shredded Iceberg lettuce pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350. Spray a 11/2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.. Join us for yummy recipes, useful tips, everyday fun, and inspiration

Soft Snickerdoodle Cookies 1 cup butter 1 1/2 cups sugar 2 large eggs 2 3/4 cupsflour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons sugar 3 teaspoons cinnamon Directions Preheat oven to 350F. Mix butter,1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamonin a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately. ??`*.?Follow mefor daily recipes, fun & handy tips, motivation, DIY ideas and feel free to share your favorite things too:) Join us here for weight loss support, healthier recipes, health tips, humor, inspiration and motivation, helping to change one lif

e at a time...join us by clicking here --->


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You better hit share and keep this on your computer to find it later. This is soeasy I can make it. Cobbler....Oh yea. Frozen berries, dry cake mix, and 1 canof sprite. yummy cobbler. It sounds so easy - and it is good and weight watcherfriendly! Ingredients Two 12-oz bags frozen mixed berries 1 box white cake mix (no pudding) 1 can of diet 7-up or sierra mist (clear soda) Instructions Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'cr

ust'. If you stir the two, you will have a cake like topping. Bake 350 for 45-50min. You may be able to use frozen peaches instead of mixed berries. Serves 16Get more simple recipes, motivation, and tips to a healthier lifestyle at https://www.facebook.com/groups/mels.friends/

RICE KRISPIE SCOTCHIES1 c. white sugar1 c. white Karo syrup

1 c. peanut butter6 c. Rice Krispies1 c. chocolate chips1 c. butterscotch chips

Cook sugar and syrup together just until it bubbles. Add peanut butter; mix. Pour over Rice Krispies. Put onto greased 13 x 9 inch pan. Melt chocolate and butterscotch chips and spread over top.

Take a sheet cake pan... I used 2 cabs green beans, 8 thin sliced chicken breast, and B sized red potatoes cut in quarters. Spray the pan with non stick spray.Lay the chicken in the middle not overlapping to much to ensure even cooking. Li

ne green beans in one side and potatoes on the other. Season to taste! I used apacket of Italian dressing and sprinkled over everything then spritzed with water until moist! Then cooked on 325 for an hour and 45 mins or until the chicken is tender. Easy peasy!!!

Can't Leave'em Alone Bars

1 yellow cake mix2 eggs1/2 cup veg oil

1/4 c butter1 cup CHOC chips1 can (14oz) sweetened condensed milk

Mix together cake mix, eggs, oil. Reserve 3/4 cup and press the rest into a 9x13pan. Melt butter, CHOC chips , condensed milk. Pour this mixture over crust. Put reserve batter over top by teaspoon full. Bake @ 350 for 30-35 min.Very Easy ! Enjoy !

Stuffing Meatloaf

1 package Stove Top Stuffing mix, dry1 c. warm water1 1/2 lbs. lean ground beef


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2 eggs, slightly beaten1 package onion soup mix

Preheat oven 350. Coat inside of loaf pan with cooking spray.

Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.

Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.

Place evenly into loaf pan. You can also put into muffin tins to make individualloafs.

Bake 1 hour or until no longer pink inside.

Remove and allow to rest 5 minutes before cutting into.

Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter1 egg, lightly beaten1 cup milk1 cup all-purpose flour1 cup sugar2 teaspoons baking powder1/2 teaspoon salt2 quarts whole strawberries, capped and washed4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinklecream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up andaround the fruit, but fruit will still peek out of top.)

Peanut Butter EggsIngredients:1/4 lb. butter (1 stick) softened8 oz. cream cheese, softened2 lb. confectioners' sugar1 1/2 cups peanut butter1 1/2 tsp. vanilla1/2 tsp. salt

Milk chocolate chips (for dipping)Paraffin Wax - a few tablespoons, shaved with grater (for dipping)Directions:1. Mix the butter and cream cheese together.2. Add the sugar, about 1 cup at a time and mix well.

3. Add peanut butter, vanilla and salt, and mix until well blended.4. Refrigerate mixture for about an hour.5. Form the peanut butter mixture into egg shapes, whatever size you want. Refri


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gerate again for at least an hour. (I refrigerate overnight)6. Melt chocolate chips over double boiler (can use a bowl over a pot of hot water) and add wax till smooth.7. Quickly place the eggs, one at a time, in the mixture to coat the bottom, then lift it with fork and place on waxed paper. (I use two forks). Work quickly sothe eggs don't melt and get soft again. If you see them getting soft, put backin the freezer till firm.

8. Refrigerate eggs till chocolate hardens and eggs are shiny.You can decorate them or eat as is.

CHICKEN CORDON BLEU CASSEROLE

1 lb. Pasta (I used penne-you could use any fun shaped pasta)1 cup Chicken Breasts, cooked and cubed1 cup Ham, cooked and cubed1 1/2 cups Milk

8 oz. Cream Cheese (softened)2 Tbsp. Dried Minced Onion2 cups Swiss Cheese, shreddedSaltPepperCayenne Pepper1 cup Panko Crumbs1/2 cup Butter, melted

Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes abit longer than regular pasta). Drain and return to the pot. Add in the chickenand ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swisscheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).

Breakfast Muffins

Ingredients

3 cups hash browns, thawed3 tablespoons melted butter1/8 teaspoon salt1/8 teaspoon pepper12 links Johnsonville Original breakfast sausage6 eggs2 cups (8 ounces) shredded 4-cheese Mexican blend cheese

1/4 cup chopped red bell pepperFresh chives or green onions, chopped


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Directions

In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottomand up sides of 12 greased muffin cups. Bake at 400F for 12 minutes or until lightly browned.Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups.

Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives.Bake for 13 to 15 minutes or until set.

Chocolate Chip Cookie Cheesecake

Ingredients3 (8-ounce) packages cream cheese, softened3 eggs3/4 cup sugar1 teaspoon vanilla extract

2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerateduntil needed)

InstructionsPreheat 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.

???DON'T LOSE THIS! "Share" or Tag yourself so it is on yourtimeline for when you want to make it.????????

Disclaimer......This recipe or idea was found and shared via the internet. I take no credit for the creation of neither this recipe nor the photograph. It is not my personal recipe or photograph. If creator is known I will provide credit, otherwise creator is unknown by me.

Strawberry Icebox Cake Recipe (No Bake)

Ingredients

2 lbs. strawberries, washed and sliced1 box Graham Crackers2 tubs whipped topping (like Cool Whip)1 bar dark chocolate

1/3 cup half and halfInstructions


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In a 913 pan, layer the ingredients: whipped topping, graham crackers, whipped topping, strawberries. Repeat until you reach the top, ending with a berry layer.For the ganache, break the chocolate into pieces. Heat the cream or half and half until almost boiling, then pour on top of the chocolate, whisking til melted.Immediately drizzle on top and garnish with strawberries.Cover and refrigerate overnight.

Root Beer Float Cake with Cream Cheese Frosting

Yield: 12-15 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This frosting recipe makes enough to frost a 9x13 cake very thickly, so use halfof the recipe if you prefer less frosting. Make sure and use a premium root beer for better flavor!Ingredients:

1 package white cake mix (18.25 ounces) 1 cup root beer 1/4 cup water 1/2 cup canola oil 3 eggs 1 tsp. root beer extract (McCormicks) 4 cups powdered sugar 1 package (8 ounces) cream cheese, softened

1/2 cup (1 stick) butter, softened 1 tsp. root beer extract (McCormicks) 1 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, root beer, water, oil, extract, and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.

Pour into a greased 13x9-in. baking pan. Bake at 350 for 30-35 minutes, or untiltoothpick inserted comes out clean.

Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, and extracts. Gradually fold inthe powdered sugar.

Beat until soft peaks form. Frost the cooled cake. Store in a refrigerator before serving.

Root Beer Float Cookies


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Recipe by Six Sisters. 5[Pin It]

I came across these cookies and knew that I had to try them. They are super softand moist and the frosting on top is what makes the cookie! It doesn't use actual soda pop, but instead uses just a little bit of Root Beer extract (or concentrate) and it adds the perfect amount of root beer flavor.

If you love Root Beer, you will love these cookies!Root Beer Float Cookies

Also seen on Six Sisters StuffIngredients1 cup butter ( softened )2 cups brown sugar, packed2 eggs1 cup buttermilk1 teaspoon root beer ( extract or concentrate )4 cups flour1 teaspoon baking soda

1 teaspoon salt

DirectionsPreheat oven to 375. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beat ing well after each addition. Beat in bu ttermilk and root beer extract. Combine

Frosting4 cups powdered sugar3/4 cup butter ( softened )3 tablespoons milk1 teaspoon root beer ( extract or concentrate )

In a mixing bowl, combine all frosting ingredients. Beat until smooth.

Read more at http://myrecipemagic.com/recipe/recipedetail/root-beer-float-cookies#pAbkPEq8RGXG1AiZ.99

1 can of refried beans, 1 can of fire roasted tomatoes (drained), 1 can of chiliwith no beans, 1 package of cream cheese, 1 packet of taco seasoning, 1 cup ofshredded cheddar cheese. Throw them in a bowl, heat them up in the microwave forabout 4 minutes, mix them together, heat for another minute or so, eat with chips (I like Fritos). I also add tajin because I am addicted to it, and I would have added Valentina or jalapenos or something else hot if it didn't bother Sully's belly so much.

ryday: cinnamon apple ringsPosted on December 6, 2013 by Yang12

Fried Cinnamon Apple Rings | fortune goodies

My love for frying food is alive and well. Thanks in large part to these fried c


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innamon apple rings. I cant say enough good things about them, but all you need to know is theyre easy on the eyes and tongue. Think of them as mini apple pies inthe form of onion rings. Now think about yourself enjoying one. Why stop there?Go for it and try making a batch of your own.

Cinnamon Apple Rings Ingredients

The players in todays treat: gala apples, buttermilk, a large egg, cinnamon, sugar, baking powder, salt and flour.

Making Apple Rings

Ive always enjoyed making food, but never quite like this. How fun does that picture look?

Using biscuit cutters in different sizes to cut out apple rings had me so tickled. It was definitely my favorite part of the whole process.

Frying Apple Cinnamon Rings

Also fun was the frying. I wouldnt keep bringing you Fryday posts if it wasnt.

Coat the apple rings in batter and fry until golden brown and crispy, turning the rings in the oil to cook both sides.

Apple Cinnamon Rings

Once cooked, remove the rings from the hot oil and place them on a plate lined with a paper towel to let the oil drip off. Dip in cinnamon sugar while everythings still warm. And there you have it.

Fried Cinnamon Apple Rings

When I first started the Fryday series, I wasnt sure how long I could sustain it.Surely, Id run out of things to fry. You only ever see the same three things onrestaurant menus. But 11 recipes later, and Im still going strong. Full steam ahead.

Heres to exceeding expectations, apple cinnamon rings, and Fryday, the best day of the week. Have a great weekend!fried cinnamon apple ringsSave RecipePrintfor the apple rings

4 large apples (I used gala) 1 cup flour teaspoon baking powder 2 tablespoons sugar teaspoon salt ? teaspoon cinnamon 1 large egg, beaten 1 cup buttermilk vegetable oil for frying

for the cinnamon sugar topping

? cup sugar 2 teaspoons cinnamon


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Instructions

In a large bowl, combine the flour, baking powder, sugar, salt and ? teaspoon cinnamon. Set aside. In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the ? cup sugar and 2 teaspoons cinnamon. Set that aside too. Next, slice the apples into -inch thick slices, and use circle biscuit cutter

s in graduated sizes to make rings out of each slice. Discard the center circlescontaining the apple core. Heat the oil in a frying pan over medium heat to 350F. Combine the contents of the first and second dishes as the oil warms up. This will be your batter. Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl. Fry the rings in small batches, turning them to ensure browning on both sides. Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds. Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixtur

e and coat evenly. Transfer to a wire rack and serve warm.

Notes

Apples can go a long way in the recipe, so if you don't get to all 4 apples,don't worry. Make as much or as little as you like.

- See more at: http://fortunegoodies.com/cinnamon-apple-rings/#sthash.NDUv7TxR.dpuf

APPLE ANGEL FOOD CAKE1 can pie filling (any flavor, I used apple)1 box of Angel Food Cake Mixnuts (optional)Preheat oven to 350 degrees F.Mix can of pie filling with dry cake mix. {No other ingredients}Stir until blended.Pour in a greased/sprayed 9x13 baking dish.Top with walnuts if desired - making this a THREE ingredient cakeBake at 350 until done, at least 25-30.NOTE: You can use any flavor pie filling you want, so you can make lots of variations

Fresh Corn Casserole

Prep Time: 15 Minutes

Cook Time: 45 MinutesDifficulty:


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EasyServings: 6

Print RecipeIngredients

8 ears Corn, Still In The Husk 2/3 cups Heavy Cream 3 Tablespoons Butter (salted) 1/2 teaspoon Salt To Taste Ground Pepper To Taste

Preparation Instructions

Remove the corn from the husks. In a large, deep bowl, slice off the kernels ofcorn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350F for 30 to 45 minutes or until thoroughly warmed through.

How to Make Sandwich Bread in a Tin Can

Homemade Tin Can Sandwich BreadTin Can Sandwich Bread- a cool way to reuse acan and bake fresh bread!

1 cup warm water 1 tablespoon olive oil 1 egg, slightly beaten salt to taste 1/4 cup finely minced sun-dried tomato 1/3 cup finely grated Parmesan cheese 1 cup whole wheat flour 2 cups all purpose flour 1 package (or 1 tablespoon) yeast

Mix 1 c. all purpose flour, yeast and 1 c. warm water, mixing well until smooth, add remaining ingredients into the bowl all at once and mix to form a dough.

Spray insides of two tall tomato-juice-size cans with non-stick cooking spray or carefully grease them.

Divide dough in half in equal piece and place it inside the cans Cover cans with a clean dry dish towel and let rise for an hour

Place cans in cold oven

Turn oven on to 400 degrees and allow bread to heat inside oven for 15 minut

es

After 15 minutes, turn oven down to 350


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Let bake for 15 more minutes at 350

Let cool and enjoy!

Salted Pita Wedges

Prep Time: 3 MinutesCook Time: 15 MinutesDifficulty: EasyServings: 12


6 pieces Pita Bread 1/2 cup Olive Oil 3 Tablespoons Kosher Salt


Preheat the oven to 375 F.

Cut the pita pieces into six wedges each. Lay the wedges on a foil-lined bakingsheet and brush both sides generously with olive oil. Sprinkle both sides with s

alt, then bake them for 15 to 18 minutes until they're golden brown and crisp.

Serve warm or at room temperature with whatever dip you want!

Loaded Nachos

Prep Time: 10 MinutesCook Time: 15 MinutesDifficulty: EasyServings: 8


1 Tablespoon Olive Oil 1 whole Yellow Onion, Diced 2 pounds Ground Beef

1/2 teaspoon Chili Powder 1/2 teaspoon Paprika 1/2 teaspoon Cumin


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1/4 teaspoon Crushed Red Pepper 1/2 teaspoon Salt 1/2 teaspoon Pepper 1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans 1/2 cup Hot Water Tortilla Chips 1-1/2 cup Grated Cheddar Cheese

1-1/2 cup Monterey Jack Cheese 6 whole Roma Tomatoes, Diced 1 whole Jalapeno, Diced Finely 1/2 bunch Cilantro Leaves, Chopped Juice Of 1 Lime 1/2 teaspoon Salt 1 whole Avocado (pitted And Diced) Sour Cream (optional)


In a skillet over medium-high heat, add the olive oil and half the onion. Cook i

t until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot waterand stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato,jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and setit aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Topwith a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the M

onterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave itin until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional: Add dollops of sour cream here and there!

Serve immediately!

The Best Spinach Artichoke Dip Ever

Prep Time: 5 MinutesCook Time: 25 MinutesDifficulty:

EasyServings: 16


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3 Tablespoons Butter 4 Tablespoons Garlic, Minced 1 bag Spinach

Salt And Pepper, to taste 2 cans Artichoke Hearts, Rinsed And Drained 3 Tablespoons Butter (additional) 3 Tablespoons Flour 1-1/2 cup Whole Milk (more If Needed) 1 package (8 Ounce) Softened Cream Cheese 1/2 cup Crumbled Feta 1/2 cup Grated Parmesan 3/4 cups Grated Pepper Jack Cheese 1/4 teaspoon Cayenne Extra Grated Pepper Jack Pita Wedges, Tortilla Chips, Crackers


Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Removethe spinach from the skillet and put it in a small strainer. Squeeze the excessjuice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

In the same skillet or a different pot, melt 3 additional tablespoons of butterand whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-lowheat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheeseare melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Serve with pita wedges, chips, or crackers!

Spaghetti Sauce

Prep Time: 20 MinutesCook Time: 1 HourDifficulty: Easy

Servings: 18


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5 pounds Ground Beef (I Used Ground Round) 3 Tablespoons Olive Oil 2 whole Large Yellow Onions, Diced 2 whole Green Bell Pepper, Seeded And Diced

6 cloves Garlic, Minced 1 cup White Wine (or Low Sodium Beef Broth If You Prefer) 2 cans 28 Ounce Crushed Tomatoes 1 can (14 Oz. Size) Crushed Tomatoes 1 can (small, 4-ounce) Tomato Paste 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty) 1 teaspoon Ground Oregano 1 teaspoon Ground Thyme 4 whole Bay Leaves 2 Tablespoons Sugar 2 teaspoons Kosher Salt

1/2 teaspoon Crushed Red Pepper (optional) 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), MoreTo Taste 1 whole Rind From One Wedge Parmesan (optional) 1/2 cup Grated Parmesan Cheese (optional) 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil Extra Minced Parsley, For Serving Extra Parmesan Cheese, For Serving


IMPORTANT: This recipe can easily be halved! I just like to make a ton so I canfreeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. Whenit is heated, throw in the diced onion and diced bell pepper. Stir it around for1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then addoregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot andallow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (orgrated Parmesan if you prefer--or both!) Stir to combine, then put the lid backon and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

Amen.


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Steak Fingers & Gravy

Prep Time: 20 MinutesCook Time: 20 Minutes

Difficulty: EasyServings: 6


2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips 1 cup Flour 1 teaspoon Seasoned Salt 1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne 3 whole Eggs 1 cup Milk Canola Oil And Butter For Frying 2 cups Milk (additional) Salt And Pepper, to taste


Combine flour, seasoned salt, pepper, and cayenne in a dish.

Whisk together milk and eggs in a separate dish.

To bread the meat, first dredge in flour, then dip quickly in egg mixture, thenput back into the flour to coat on both sides. Continue until all the meat is breaded.

Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until allthe meat is done. Cover loosely with foil to keep warm.

To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you canuse fresh flour.) Whisk mixture till it becomes a paste (add more flour if youneed to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whiskingregularly and adding more milk if it seems too thick right off the bat.

Season gravy with salt and pepper.

Serve steak fingers with gravy and a salad. Yum!

Calzones

Prep Time: 3 Hours


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Cook Time: 20 MinutesDifficulty: EasyServings: 8


16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves. 1 Tablespoon Butter 1 whole Medium Onion, Diced 1 pound Breakfast Or Italian Sausage 1/2 teaspoon Italian Seasoning 1/4 teaspoon Red Pepper Flakes 15 ounces, fluid Whole Milk Ricotta Cheese 1/2 cup Grated Parmesan Cheese

1-1/2 cup Grated Mozzarella Cheese 2 whole Eggs 1/2 teaspoon Salt Black Pepper To Taste 2 Tablespoons Chopped Fresh Parsley Marinara Sauce, For Serving 1 whole Egg Beaten


Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan andallow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or untilnice and golden brown. Serve with warm marinara sauce.

Chicken Bacon Ranch Panini


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Prep Time: 5 MinutesCook Time: 15 MinutesDifficulty: EasyServings:

4


8 slices Crusty French Bread 4 Tablespoons Softened Butter 2 whole Chicken Breasts, Cut In Half From Top To Bottom Spicy Mustard Ranch Dressing (homemade Or Bottled) 4 slices (thick) Sharp Cheddar Cheese 8 slices Bacon, Cooked Until Chewy And Cut In Half


Fry the four pieces of chicken breast in oil and butter until done in the middle, about 10-12 minutes. Slice into strips and set aside.

To assemble the sandwiches, spread a generous amount of mustard on one half of the bread. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwich cooks, these will turn into more of a "sauce.")

Arrange chicken, bacon slices, and cheese slices on the bottom half. Top with the top slice. Butter both sides of the bread generously, then grill in the panini

maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwich to press it together. Turnto grill the other side in the same way.)

Slice in half and gobble it down immediately.

Frito Chili Pie

Prep Time: 5 MinutesCook Time: 1 HourDifficulty: EasyServings: 8


2 pounds Ground Chuck 3 cloves Garlic, Minced (optional)

1 can (12-14 Oz. Size) Tomato Sauce 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies) 1/2 teaspoon Salt


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1 teaspoon Ground Oregano 1 Tablespoon Ground Cumin 2 Tablespoons Chili Powder (more To Taste) 1 can (14-ounce) Kidney Beans, Drained And Rinsed 1 can (14-ounce) Pinto Beans, Drained And Rinsed 1/4 cup Masa (corn Flour) Or Regular Corn Meal 1/2 cup Warm Water

Individual Bags Of Fritos Grated Sharp Cheddar Cheese Diced Red Onion (Optional)


Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce,Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another20 minutes.

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

Cajun Chicken Pasta

Prep Time:

10 MinutesCook Time: 15 MinutesDifficulty: EasyServings: 6


3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes 3 teaspoons Cajun Spice Mix, More To Taste 1 pound Fettuccine 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Green Bell Pepper, Seeded And Sliced 1 whole Red Bell Pepper, Seeded And Sliced 1/2 whole Large Red Onion, Sliced 3 cloves Garlic, Minced 4 whole Roma Tomatoes, Diced 2 cups Low Sodium Chicken Broth 1/2 cup White Wine 1 cup Heavy Cream Cayenne Pepper To Taste

Freshly Ground Black Pepper, To Taste Salt To Taste Chopped Fresh Parsley, To Taste


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Cook pasta according to package directions. Drain when pasta is still al dente;do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. H

eat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very highheat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste andadd freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Steakhouse Pizza

Prep Time: 1 Hour30 MinutesCook Time: 25 MinutesDifficulty: EasyServings: 12


1 whole Recipe Pizza Crust 1 whole Skirt Steak Or Flank Steak Salt And Pepper, to taste 2 whole Red Onions, Sliced Thin 3 Tablespoons Butter 4 Tablespoons Balsamic Vinegar

1/2 teaspoon Worcestershire Sauce 2 cups Marinara Sauce 12 ounces, weight Fresh Mozzarella Cheese, Sliced Thin


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Shaved Parmesan Cheese 1/2 cup Good Steak Sauce (more If Desired)


Preheat oven to 475 degrees. Arrange rack in the bottom half of the oven.

Saute red onions in butter and 2 tablespoons balsamic vinegar over medium-low heat until dark and caramelized, about 10-12 minutes. Remove from heat and set aside.

Combine marinara sauce with 2 tablespoons balsamic and Worcestershire sauce. Setaside.

Grill steak over high heat until medium rare. Remove from grill and set aside.

Roll out pizza dough until very thin. Top with marinara mixture and spread to coat dough. Lay caramelized red onions all over the sauce, then top onions with slices of mozzarella cheese. Bake pizza for 12-15 minutes, or until crust is golde

n and cheese is bubbly (but watch to make sure it doesn't burn.)

While pizza is baking, slice steak into very thin slices.

Remove pizza from the oven, then drape slices of steak all over the surface. Drizzle the top of the pizza with steak sauce (use squirt bottle if you have one) and top the whole thing with Parmesan shavings.

Cut into squares and serve immediately.

Veggie Cream Cheese Spread

Prep Time: 15 MinutesCook Time:Difficulty: EasyServings: 16


3 packages (8 Ounces Each) Cream Cheese, Slightly Softened 6 whole Green Onions, Sliced 1 whole Large Carrot, Peeled And Finely Diced 1 stalk Celery, Finely Diced 1/2 whole Red Bell Pepper, Finely Diced 1/4 cup Finely Diced Red Onion 1 Tablespoon Chopped Chives (more To Taste) 1 Tablespoon Chopped Dill (more To Taste) 1 clove Garlic, Peeled


Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mi


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xed together.

Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggiesandwich.

Note: Add more or less of any veggie/herb you'd like!

Grilled Veggie Burrito

Prep Time: 20 MinutesCook Time: 30 MinutesDifficulty:

EasyServings: 6


1 Tablespoon Olive Oil 2 cups Long Grain Rice 4 cups Low Sodium Chicken Broth 2 whole Limes, Juiced And Zested 1/4 cup Chopped Cilantro 2 whole Zucchini, Cut Into Slices Lengthwise

1 whole Yellow Squash, Cut Into Slices Lengthwise 2 ears Corn, Leaves And Silk Removed Olive Oil For Brushing Salt For Sprinkling 1 can (15 Oz. Size) Seasoned Black Beans 6 whole Burrito-sized Flour Tortillas 1 whole Small Onion, Finely Chopped 2 whole Roma Tomatoes, Diced 1 cup Grated Monterey Jack Cheese Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce


Heat the olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, thenstir in the cilantro. Set aside.

Brush zucchini and squash slices, along with the ears of corn, with olive oil. Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them ina heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside. Set aside to cool, then dice them.

Heat the beans in a small saucepan until hot.

Warm the tortillas in the microwave for 30 seconds.


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To assemble the burritos, lay out each tortilla on your work surface. Spoon on rice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped onion, tomato, cheese, and any other toppings you'd like. Spoon salsa all across the top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

Glazed Lemon Zucchini Bread

Ingredients

2 cups cake flour 1/2 tsp. salt 2 tsp. baking powder 2 eggs 1/2 cup canola oil

1 1/3 cups sugar 2 TB lemon juice 1/2 cup buttermilk zest of 1 lemon 1 cup grated zucchini Glaze ingredients: 1 cup powdered sugar 2 TB lemon juice 1 TB milk

Instructions

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set upbefore cutting and serving.

Milk2 cups milk..I usually use almond or coconut..1 tsp turmeric1tsp gingerA sprinkle of black pepperSweeten to taste - I use raw honey. .If I'm feeling super out of it I'll use manuka honey..

Warm milk over the stove add the ingredients. .and enjoy..


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Dilly BeansThese pickled green beans are a hit with my pickle lovers.Dilly Beans: Simple pickled green beans with waterbath canning directions. SimplyCanning.com1K+

These dilly beans are made with sprigs of dill weed. A head of fresh dill or on

e tsp dill seed can be substituted.

Remember usually green beans need a pressure canner for processing. This recipeis for a pickled green bean. Pickled products can be processed safely in a Water Bath Canner because of the added vinegar, which adds acid and makes it safe.

I'll repeat.... When you are canning green beans without pickling you need to process in a pressure canner. (Just because I know I'm going to get this question)

This recipe for dilly beans makes 4 pints. Make it once. If you really love itlike we do, double or triple the recipe.

Prepare

Gather your canning supplies

water bath canner canning jars canning seals and rings jar lifter canning funnel large pot bowls large spoons sharp knife

towels and dish cloths ladle

Ingredients

Green Beans - enough to make 4 pints or about 2 pounds 4 sprigs of fresh dill weed or 4 heads of dill. 4 cloves of garlic 1/4 cup canning salt 2 1/2 cups vinegar 2 1/2 cups water 1 tsp cayenne pepper (optional)

Procedure

Wash beans - snap off ends and snap (break or cut) to jar length.

Add sprig of dill weed (or head of dill) (or 1 tsp dill seeds) and 1 garlic clove to each jar. if you like spicy try adding 1/8 tsp cayenne to each jar. (I personally like mild)

Pack each jar with beans length ways. You can also cut your beans short and packthem that way. I just think it looks nice to have them long and lengthways. An easy way to do this is to tip the jar in your hand and fill. This way the bea

ns stack nicely.

Combine -vinegar, water and salt to make the pickling solution or brine. Bring


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this to a boil. The best way to do this is in a stainless steel tea pot. It makes it so easy to just pour the brine into each jar without having to use a ladle.

Turn the heat off your brine and when bubbling stops, cover beans with picklingsolution, leaving 1/4 inch head space. I let the bubbling stop

or it tends to splatter coming out of the spout of the

Slow Cooker Italian Stew Roast

Yield 4 servings

Preparation Time 10 minutes

Cooking Time - 8 hours in slow cookerIngredients

of the stew beef, about 1 lb. 1 onion, quartered 3 potatoes, sliced 2 cups baby carrots 1 cup sliced mushrooms, optional 1 tsp Italian seasoning 1 tsp garlic powder Salt and pepper

Directions

Assembly Instructions: Add all ingredients to the pack, in the order they were l

isted. Remove as much air as you can or vacuum seal the pack. Freeze up to 6 months in a refrigerator freezer, or 12 months in a deep freezer.

Cooking Instructions: Thaw the slow cooker pack in the refrigerator overnight, or in a bowl of warm water for about 30 minutes. If the pack is partially thawed,cook on low for 8-10 hours. If the pack is completely thawed, you can cook on high for 6 hours or low for 8 hours.

Side dish suggestion: This one-dish meal doesnt need a side dish, unless you wantto add one. I would suggest a simple green salad or broccoli.

Preheat oven to 350. Take a box of yellow cake mix and add 3 eggs, a cup of pineapple juice and 1/2 cup of oil. Use hand mixer on high for 2 minutes to blend.Fill the 6 muffin tins with cake mixture and place pan on baking sheet when placing in oven, in case it boils over. These will need to bake about 30 minutes.

Place remaining melted butter in bottom of a loaf pan and place about a cup of light brown sugar in the loaf pan before placing 3 pineapple rings in the pan. Pour remaining cake mixture in loaf pan and place on another cookie sheet before baking in oven for about 55 minutes.

I didn't use a cake pan because this was for a coworkers birthday and I knew it

would be easier to take little individual cakes to work, since there is no sinkfor clean up. The. I used the cake in the loaf pan for my family, so got to usethe treat for two groups. You could always make more individual cakes instead of


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using a loaf pan.

ENJOY!

Easy Crock Pot Potato Soup

Ingredients:1 30oz. bag of frozen diced hash browns1 32 oz box of chicken broth1 can of cream of chicken soup (10 oz)1 pkg. cream cheese (8 oz, not fat free)3 oz bacon bits1 cup shredded cheddar cheesesalt and pepper to taste

Directions:Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken sou

p and half of the bacon bits. Add a pinch of salt and pepper.Cook on low for 8 hours or until potatoes are tender.An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.Once the cream cheese is completely mixed in, it's ready to serve.Top with cheddar cheese and some additional bacon bits.

Prego & Mommy Chat with Helen Vautour and 29 others

Ingredients

1 can cherry pie filling

1/2 cup butter

16 ounces Sour Cream

8 ounces Cream Cheese

16 ounces marshmallows

2 regular size keebler ready graham pie crusts ( save plastic as cover)

Directions

1. In med-large bowl mix together sour cream and cream cheese until smooth and set aside.

2. On stove top melt stick of butter and mix in marshmallows little at a time until smooth.

3. Quickly add marshmallow mix into the sour cream/cream cheese mix and quicklymix those together.

4. Pour equal amount of cheesecake into each of the ready pie crusts. Cover the

pies with the plastic that came with the pie Place in fridge overnight.

5. Once pie is firm you may top with cherry pie filling or any other fruit you m


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