Sunday, December 22, 2013

Grands!® Chicken Pot Pie Puffs

2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16....3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time


1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Oven-Baked Frito Pie

1 lb. lean ground beef
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce...
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese (2% fat kind)
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer

Taco casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger,... browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.
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7 Up Biscuis

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

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 for 12-15 minutes or until brown at 425 degrees

Cheesy Cauliflower Patties

 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated...
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Homemade Wendy’s Frosty

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk...

Directions: Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!


• 1 cup fat-free milk
• 2 tablespoons low calorie (sugar-free) chocolate instant pudding
• 2 tablespoons Cool Whip Free
• 1 teaspoon vanilla
• 8 ice cubes

Directions: Place all ingredients in blender and blend until smooth

School Hot Rolls

1 qt warm water
1 cup sugar...
1 cup powdered milk
1 cup oil
1 Tbs salt
2 pkgs yeast
7-9 cups All purpose flour

Combine water, yeast, and sugar to dissolve yeast. In a separate bowl combine milk, salt, and about 5 cups of flour. When yeast dissolves add the oil and pour into the dry mixture. Add flour a little at a time till it gets to the right consistency. You don't want it too sticky but you also don't want it to heavy. Allow to rise double in size. Bake at 350 degrees for 15-20 minutes or until you get the coloring you want.
Use this for rolls, buns, loafs, pizza crust, or pig in a blankets. Enjoy and I hope it takes to back to your school days.

Banana peanut butter chocolates

Cut up banana slices and then put a layer of **peanut butter between them. Put them in the freezer for 1 hour. Cover them in melted chocolate and put them back in the freezer for another 2-3 hours!

** Substitute the peanut butter with Nutella or Almond Butter

Crescent Roll Taco Bake

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning...
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls Add cheese to the top

Pull over crescent rolls and tuck in under meat and cheese.

Follow cook time on the pack of crescent rolls, and once it's done, you're good to go!

Crockpot chicken and dumplings

4 skinless, boneless chicken breast halves
2 Tbsp. Butter
2 (10.75 ounce) cans condensed cream of chicken soup...
1 onion, finely diced
2 (10 ounce) pkgs, refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is cooked through.

Banana pudding

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.

Spinach Tortellini

 1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or vegetable broth...
1 block of cream cheese
put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs

Wicked Cheesy Smoked Sausage & Potato Casserole

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.See More


 16 oz of cool whip
 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding***
 1 small can of pumpkin. Mix every...thing together and then add some pumpkin pie spice. Serve with graham crackers. 

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour...
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.
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Mini Pineapple Upside Down Cakes Recipe

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice...
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits

Pumpkin Crunch Cake

•1 box yellow cake mix
•1 can (15 oz) pumpkin puree...
•1 can (12 oz) evaporated milk
•3 large eggs
•1 1/2 cups sugar
•1 tsp. cinnamon
•1/2 tsp. salt
•1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
•1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Impossible Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs...
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
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Buckeye Brownies

For Brownie:...

19 1/2 ounce package of brownie mix
vegetable oil
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.

For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (18 ounce) jars creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (12 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and 6 tbsp butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

The Cheese Dip

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or evenVeggies

1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping

Breakfast Bake

5 eggs
¼ cup milk...
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ** DO NOT PRE-BAKE
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 might need to bake a little longer)

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

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

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

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).
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.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
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. Cover with whipped topping before serving.See More


3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder...
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Loaded Chicken & Potatoes

  1. 1 lb boneless chicken breasts, cubed (1″)
    6-8 medium skin on red potatoes, cut in 1/2″ cubes...
    1/3 c olive oil
    1 1/2 tsp salt
    1 tsp black pepper
    1 Tbsp paprika
    2 Tbsp garlic powder
    2 Tbsp hot sauce (more if you like it HOT)


    2 c fiesta blend cheese
    1 c crumbled bacon
    1 c diced green onion

    How to Make:

    1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
    2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
    3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
    4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

    Serve With: extra hot sauce and/or ranch dressing or sour cream!


  1. 3 Sweet potatoes, peeled and cut into bite size cubes
    2 tsp olive oil...
    1 tbsp butter
    1 tbsp of brown sugar (organic)
    1 tsp of ground cinnamon
    1/4 tsp of ground nutmeg
    Pinch of ground ginger
    Sea salt, to taste


    Preheat the oven to 350 degrees.
    Coat a small baking dish with cooking spray.
    Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
    Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
    Add more sugar or cinnamon if desired.
    Toss to coat evenly.
    Bake in the oven for 60 minutes

    Stir the sweet potatoes once or twice during roasting.


  1. Ingredients:
    2 large zucchini or yellow squash, about 12 inches long
    2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
    1/2 cup finely chopped onion...
    1 green pepper, finely chopped
    2 T finely minced fresh garlic
    1 lb. ground beef (10% fat or less)
    12 oz. ground turkey (10% fat or less)
    1-2 tsp. accent seasoning (optional)
    2 C pasta sauce
    2 cups mozzarella or other mild white cheese

    Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.

    Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with accent seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.

    While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.

    Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.

    Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

Crockpot potato soup - weight watchers

  1. WW Pts+: 3.5 per cup
  1. 1 26-30 ounce bag frozen hash browns (plain)
    2 14 ounce cans non-fat chicken broth
    1 10-3/4 can 98% fat free cream of chicken soup
    1/4 cup chopped onion
    1/4 tsp pepper
    1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese
    1 cup fat free milk


    Add first 5 ingredients to crockpot and cook on high for an hour
    Stir and then turn to low for another hour.
    Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
    Add milk and cook 10 - 15 minutes longer.

    Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish)
    Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.

Cheesy white chicken chili

  • 2 tablespoons olive oil
  • 1 large onion, shredded or finely chopped
  • 2 quarts chicken broth
  • 3 - 15.5 ounce cannellini beans
  • 2 - 15.5 ounce navy beans
  • 2 - 11 ounce corn with red and green peppers
  • 2 - 4 ounce diced green chilies
  • 2 tablespoons chili powder
  • 1 heaping tablespoon cumin
  • 2 teaspoons garlic powder
  • 1-1/4 teaspoons salt
  • 2 cups pepper jack cheese, shredded
  • 2 cups jack cheese, shredded
  • 1 cup sour cream
  • 6 cups rotisserie chicken, shredded
  1. In a large pot, heat oil and add onion, cook for 4 to 5 minutes until tender.
  2. Add chicken broth, beans, corn, green chilies, chili powder, cumin, garlic powder and salt.
  3. Bring to a boil, reduce heat and simmer for 30 minutes.
  4. Add cheeses and sour cream; stir until cheese is melted.
  5. Add chicken; cook for 2 to 3 minutes, or until chicken is heated through.

Oreo balls

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

    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. 

No Bake chocolate eclair

  1. Ingredients
    2 (3.5 oz.) boxes vanilla instant... pudding
    3 c. milk
    1 (8 oz.) container Cool Whip
    Graham crackers

    1/3 c. cocoa
    1 c. sugar
    1/4 c. milk
    1 stick (1/2 c.) butter (or margarine)
    1 tsp. vanilla

    For the filling:
    1. Combine pudding mix and milk; beat. Stir in Cool Whip.
    2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

    For the topping:
    3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
    4. Pour chocolate topping over the top layer of graham crackers.
    5. Refrigerate overnight.
    That's it! Enjoy!

No bake cheesecake

  1. Ingredients-
    1 can of sweetened condensed milk
    1 8 ounce (250g) tub of cool whip (whipping cream)
    1/3 cup of lemon or lime juice...
    1 8 ounce (250g) package of cream cheese.

    Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

    After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

    On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.
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Chocolate Chip Cookie Cheesecake

  1. 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)

    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.

Peanut butter cup brownies

  1. 3/4 cup granulated sugar
    1/4 cup butter, softened...
    1 tablespoon water
    1 cup semi sweet chocolate chips
    1 large egg
    1/2 teaspoon vanilla
    1 cup all purpose flour
    1/4 teaspoon baking soda
    3/4 cup milk chocolate chips
    3/4 cup creamy peanut butter

    Preheat oven to 350 degrees.

    In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.

    Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter.

    Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
    Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

Peanut butter fudge

1 cup peanut butter
2 sticks butter or margarine or one cup or 16 tablespoons
2 cups confectionery sugar
1/2 cup chocolate chips
1/2 cup walnut pieces
In a pan on low to medium heat melt peanut butter, chocolate chips and butter.  Remove from heat and add sugar. Mix well with spoon.  Fold in walnuts.  Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut. 

Creamy mashed potatoes

  • 5 pounds Russet Or Yukon Gold Potatoes
  • 3/4 cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1/2 cup (to 3/4 Cups) Half-and-Half
  • 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
  • 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until 

mash potato muffins

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

Outback steakhouse onion ring loaf (copycat)

  1. 4 to 6 mild white onions
    1 cup milk
    3 eggs, beaten
    About 2 cups pancake mix
    Oil (for deep frying)
    Parsley (optional)
    Directions of Onion ring loaf
    Slice onions crosswise and separate into rings.
    Soak rings in mixture of milk, eggs and salt for 30 minutes.
    Dip each onion ring into dry pancake mix and fry until golden brown in oil heated to 375 degrees F.
    Press the fried onions down solidly, without crushing, into a Bundt pan.
    Bake at 400 degrees F for 10 to 15 minutes.
    Turn onto a serving plate.

    Copy Cat Outback Steak House Dipping Sauce:

    1/2 cup mayonnaise
    2 teaspoons ketchup
    2 teaspoons creamed horseradish
    1/4 teaspoon paprika
    1/4 teaspoon salt
    1/8 teaspoon dried oregano
    1 dash black pepper
    1 dash cayenne

Roasted garlic mushrooms

  1. 16 even-sized open cup mushr...ooms, stalks cut level

    3 tbsp corn or vegetable oil

    1/4 c unsalted butter, softened

    3 cloves garlic, chopped very finely

    2 tbsp fresh thyme, chopped

    1 1/2 tbsp lemon juice

    salt and freshly ground black pepper to taste

    1/4 c fresh breadcrumbs


    Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

    Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

    Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Cream cheese rolls

  1. Ingredients:
    -2 cans Pillsbury butter crescent rolls...
    -2 (8oz) packages cream cheese (softened)
    -1 cup sugar
    -1 teaspoon vanilla
    -1/4 cup butter (melted)
    -Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

    Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
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Fried Mashed Potato Balls

  1. Fried Mashed Potato Balls

    2 cups cold mashed potatoes
    1 egg, lightly beaten
    3/4 cup shredded cheddar cheese...
    1/2 cup chopped green onions
    1/4 cup real bacon bits
    1/2 cup dry bread crumbs
    Oil for frying ( I use Canola Oil )

    Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
    In an electric skillet, heat 1 inch of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain.

    Serve warm. Yield: 6 servings.
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    2-3 Tbs butter or margarine
    3 large sweet onions or 4 medium white or yellow onions
    2 c. shredded Swiss cheese (8 oz.)...
    1 can cream of chicken soup, undiluted**
    2/3 c. milk
    1 tsp. soy sauce
    8 or so slices of French bread
    **You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

    -Slice onions and try not to cry. With this many onions, its hard.

    -Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

    -In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

    -Push bread slices under the sauce and top with the remaining cheese
    -Place casserole back in oven and finish baking for 15 more minutes.
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Potato soup

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

1. In a Nonstick 12-Quart Stockpot , boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end. 

2. In sauté pan, cook bacon until crisp.  Drain bacon fat and place on paper towel over plate to drain more.  

3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. 

4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. 

5. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. 

6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated. 

7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream

8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!

Peach Dumplings

  1. Ingredients:
    2 whole large peaches
    2 8 oz cans crescent rolls...
    2 sticks butter
    1-1/2 cup sugar
    1 tsp vanilla
    cinnamon, to taste
    1 12 oz can Mountain Dew

    Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
    Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

No Bake Oatmeal Cookies

    2 cups sugar
    4 tablespoons cocoa
    1 stick butter
    1/2 cup milk...
    1 cup peanut butter
    1 tablespoon vanilla
    3 cups oatmeal
    Waxed paper
    In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.