Disneyland Chocolate Chip Cookies

1 cup butter (2 sticks), softened to room temperature
1 cup light brown sugar
3/4 cup powdered sugar (this is NOT a typo, it IS powdered sugar, NOT granulated sugar)
1 egg
2 tablespoons water
1/2 teaspoon vanilla
2  2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda


Add-ins:

3/4 cup semi-sweet chocolate morsels
3/4 cup dark chocolate chunks
3/4 cup Wilton Candy Melts (light cocoa wafers), roughly chopped
3/4 cup toffee bits (optional)
1 cup chopped pecans or almonds (optional)
Anything else you may want like: M&M's, Reese's Pieces, butterscotch chips, etc.

Funeral Sandwiches

Funeral Sandwiches

Dinner rolls*
24+ slices Black Forest Ham
24 slices Swiss Cheese

Slice rolls, if needed.  Squeeze 24 rolls on an 11x15 inch sheet pan (it's okay if they are touching).  Place one slice of ham (some of my slices were super thin, so I added another half slice with those) and one slice of cheese on the bottom half of each roll, then replace tops.

*Most recipes I found called for King's Hawaiian Rolls.  I am not a fan of their texture and sweetness, so I opted to go for the dinner rolls from Sam's Club.  They were perfectly chewy (not spongey) and perfectly sweet with the following sauce.

Sauce of yumminess:

1 cube butter, melted
1/4 cup brown sugar
2 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 Tbs. poppy seeds (I used slightly less - they are mostly for aesthetics, I think)
1 tsp. onion powder

Mix together with a small whisk.  Brush tops of ham and cheese rolls liberally with sauce, then pour remaining sauce over all.  Cover pan with foil and refrigerate for 4 to 24 hours.  Preheat oven to 350 degrees.  Bake rolls, covered, for 10 minutes, then remove foil and bake another 10 to 15 minutes until the tops are golden brown.

Crusty Parmesan Herb Zucchini Bites

Ingredients:

4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidgen of olive oil
salt & pepper to taste

Directions:

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned. 

Easy No-Bake Reese's Peanut Butter Bars

Ingredients:

1 cup salted butter (melted)
2 cups keebler graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions:

Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy. Pour peanut butter mixture into a 9x13 pan. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

From: iheartnaptime.com

Butter Finger Nutty Butter Bars

Ingredients:

for the crust-
16 whole nutter butter cookies
1/4 cup melted butter

for the cheesecake filling-
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

for the topping-

3/4 cup semi sweet chocolate chips
3 tablespoons butter

Directions:

Preheat oven to 325 degrees. Line a 9×9 square dish with foil or parchment and set aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.}

 Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.

In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

Pour chocolate chips and butter into a small bowl and microwave using the ‘melt chocolate’ function, stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely. {If your microwave doesn’t have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.} Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Recipes Notes: If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting into the bars might be more difficult and the chocolate is more likely to crack.

Texas Sheet Cake Cookies

Ingredients:

Cookies

1/2 cup butter, room temperature
1/3 cup granulated sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/3 cup flour
1/2 cup semi-sweet chocolate chips, melted

Icing

1/2 cup butter
2 Tbsp cocoa powder
3 Tbsp milk
2 1/2 cups powdered sugar
How to Make

Cookies

Preheat oven to 350°
Line baking sheet with parchment or silicone mat, set aside.
In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
Turn mixer to low and slowly add in flour. Dough will be thick.
In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
Mix melted chocolate directly into cookie dough until evenly mixed.
Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
Transfer to a wire rack to cool.

Icing

In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
Pour icing over cookies and allow icing to set before serving.
Notes

store at room temperature for up to 3 days.

*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

Oopsie Bread - Gluten Free

Ingredients:

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)

Directions:

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.

Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.

Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Heaven in a Crock Pot

1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Mix it all together.
Cook about 3 hours on low.
Top with vanilla ice cream.
Enjoy!!!!

Cinnamon Cream Cheese Crescent Rolls

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)

Instructions:

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.

Sloppy Joe Squares

Ingredients:

1 lb lean (at least 80%) ground beef
1 can (15.5 oz) sloppy Joe sauce
2 cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls
2 cups shredded Cheddar cheese (8 oz)
1 tablespoon sesame seed

Directions:

Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in sauce. Heat to boiling, stirring occasionally. Unroll 1 can of the dough; place in ungreased 13x9-inch (3-quart) glass baking dish. Press in bottom and 1/2 inch up sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese. Sprinkle with sesame seed.

Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.

Makes 8 servings

Dorito Chicken and Cheese Casserole

Ingredients:

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

Directions:

Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Zucchini Boats

Slice a zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Toffee Chocolate Bars

Base:

3/4 c margarine,softened
3/4 c packed brown sugar
1 1/2 c flour

topping:

10 oz tin sweetened condensed milk
2 tbsp margarine
1 3/4 cups milk chocolate chips
1 1/3 c toffee bits

Base..cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.

filling...Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.

Sweet Hawaiian Crock Pot Chicken

Ingredients:

2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Directions:

Combine all together, cook in Crock-pot 6-8 hours...that's it! Done!

No Bake Reese’s Fudge Bars

Ingredients:

22 individual Reese’s Peanut Butter Cups (regular size), unwrapped -16 for the bottom and 6      crumbled on the top
3 cups chocolate chips
1 (14 ounce) can of sweetened condensed milk

Directions:

Line a 9x9” pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom)

Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.

Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it’s room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.

Cornmeal Hush Puppies

Ingredients:

3/4 cup cornmeal
1/3 cup all-purpose flour
1/2 cup onion, diced (can be regular or green onions)
1/2 teaspoon salt
Pinch of cayenne
1 egg (Optional)
1/2 cup buttermilk or beer
1 cup cooking oil (I use Canola)

Directions:

Combine cornmeal, flour, onion, salt, egg and milk.  The batter should be just wet enough that you can shape it into balls about the size of a walnut with your hands and it sticks together.  Have oil hot in a skillet and drop hush puppies into oil.  Cook about 3 to 4 minutes browning on all sides.   Remove and drain on paper towels.  This makes about 10 to 12 hush puppies.  You can double or triple the recipe.  Enjoy!

From: The Southern Lady Cooks

Pumpkin Crunch Cake

Ingredients:

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

Directions:

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.

Caramel Cake

Ingredients:

1 cup whole milk
4 large egg whites, at room temperature
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream




Frosting

3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream

Directions:

Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes. Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Loaded Baked Potato & Chicken Casserole

Ingredients:

2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions:

Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

Lemon Lush

Ingredients:

1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk


Directions:

Preheat the oven to 375F.

Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.

Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.

Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.

Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

Philly Cheese Steak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

adapted from Peace Love and Low Carb

1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)

8 Slices Provolone Cheese

4 Large Green Bell Peppers

1 Medium Sweet Onion

1 pound White Mushrooms

3 Tbs. Butter

3 Tbs. Olive Oil

Salt and Pepper – to taste

DIRECTIONS

Slice a thin piece off each pepper lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.

Preheat oven to 400*

Add steak to the onion/mushroom mixture and stir to combine.

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Oreos Layered Dessert

Ingredients:

1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 sm boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed

Directions:

Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!

Low Fat Ranch Dressing

This whole jar of Ranch Dressing is only 1.75 grams of fat and 255 calories!

1 cup plain Greek yogurt
1 packet hidden valley ranch mix
1/2 cup 1% milk.

Whisk together, chill 1 hour before use.
Perfect consistency and tastes better than bottled!

Lemony Lemon Brownies

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 rounded cup powdered sugar






Directions:

Preheat the oven to 350 degrees.
Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
Spread 1/2 the glaze over the bars, and let it set (not harden like most).
Cut into bars and serve.

Hershey's Chocolate Layer Cake

Ingredients:

2 cups sugar
1 & 3/4 cups flour
3/4 cup cocoa powder
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water


Directions:

Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour.

In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.

Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.

Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling and chocolate buttercream (see recipes below). When you're ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler.

Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the top and sides of the cake. This is only a crumb coat, so it doesn't need to be perfect. Refrigerate the cake for about 30 minutes.

Remove the cake from the refrigerator and apply a final layer of chocolate buttercream, as well as any desired embellishments.

Cream Cheese Frosting

1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla
6 cups powdered sugar

Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy.

Chocolate Buttercream

1 cup butter (8 ounces)
1 & 3/4 cups cocoa powder (5 ounces)
6 cups powdered sugar (25 ounces)
1/2 cup + 3 tablespoons milk
2 teaspoons vanilla

In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

From Pampered Chef

You Gotta Try These Egg Rolls!

Ingredients:

1 pound ground pork
1 t ground ginger
1 t garlic powder
1 quart peanut oil for frying
2 T flour
2 T water
2 C shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 T sesame seeds



Directions:

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and longer pink. Set aside.

In another large skillet, heat oil to about 375 degrees on medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots, and reserved pork mixture. Mix all together.

Lay out one egg roll skin with a corner pointed towar

d you. Place about 1.4 to 1/3 cup of the filling on the wrapper and fold the corner up over the mixture. Fol left and right corners toward the center and continue to roll it up. Bursh a bit of the flour paste on the final corner to help seal the egg roll.

Place the egg rolls into the heated oil, and fry, turning occasionally until golden brown. Remove fro oil and drain on paper towels or rack. Put on a serving plate and top with sesame seeds if desired.

From Allrecipes.com

Banana Split Dessert

Ingredients:

2 cups graham cracker crumbs (about 10 whole crackers crushed)
1 1/4 Cups Sugar, Divided
1/3 Cup Butter, Melted

2 pkgs (8 oz) cream cheese, room temperature
1 Can (20 oz) crushed Pineapple, drained
1 cup strawberries, sliced thin
4 ripe bananas
2 cups cold Milk
1 Large box instant Vanilla Pudding
2 cups heavy whipping cream
2 tsp pure vanilla extract
1/4 cup powdered sugar
1 cup chopped pecans or walnuts

Directions:

In medium bowl, mix together graham cracker crumbs, 1/4 C sugar, and melted butter. Press into the bottom of a 9 x 13 pan. Set aside.

Beat together cream cheese and remaining sugar until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over the pineapple. Add sliced strawberries over the bananas.

In another bowl, mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla, and powdered sugar until soft peaks form. Remove 1 Cup of the whipped cream and mix into the pudding. Layer the pudding over the bananas. Spread remaining whipped cream over the pudding and sprinkle with nuts.

Chill for 5 hours before serving.

From Taste of Home

Crazy Good Casserole

Ingredients:

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Directions:

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Chicken Cordon Bleu Casserole

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked or boiled and cut into bite-size pieces
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:

Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to

40 minutes or until heated through.

King Ranch Beef Casserole

Ingredients:

2 lbs. lean ground beef
1 medium onion, diced
1 cup bell pepper, diced
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas

Directions:

Preheat oven to 350 degrees. Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.

Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.

Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.

Cook for 40 minutes

Pumpkin Better'n Sex Cake

Ingredients:

1 box yellow cake mix
15 oz. can pumpkin puree (not pumpkin pie mix)
14 oz. can sweetened condensed milk (fat free is ok)
8 oz. tub cool whip (lite is ok)
½ bag Heath Bits
Caramel Sundae Sauce



Directions:

In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.

Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins). Remove cake from oven and let cool for about 10 minutes after baking. Using the end of a wooden spoon to poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake. Refrigerate for 30 minutes. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.) Refrigerate for 3-4 hours, or overnight

Chocolate Chip Pudding Cookies

Ingredients:

1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips


Directions:

Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips. Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

Peanut Butter Krispie Treats

Ingredients:

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chips

Directions:

Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm 

Pumpkin Cake with Apple Cider Glaze

For the Cake:

1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:

1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Directions:

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. 

Texas Trash Warm Bean Dip

Ingredients:

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded






Directions:

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Hamburger Stew

Ingredients:

2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions:

Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened!

Pumpkin Lust Cake

Ingredients:

1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream cheese, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 oz container)
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

For the crust:

Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer:

Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer:

Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

Cut into squares and serve. Keep refrigerated.

Stromboli

Ingredients:

Premade Pizza Dough
Cheese (Try: Provolone, Swiss, Mozzarella) (6-8 oz)
Meat (Try: Ham, Hard Salami, Turkey) (6-8 oz)
1 Beaten Egg Yolk
Garlic Powder
Dried Oregano
Dried Parsley

Instructions:

Preheat oven to 375°. Get out your dough. If you are able to make your own dough that’s fantastic, but store bought is fine for this. Roll out your dough into a rectangular shape. Put a layer of meat over the entire surface, leaving about an inch of dough showing all the ends and maybe 1/2 an inch at the long sides. Put a layer of cheese over the meat, again leaving room all the way around.

Sprinkle a fine layer of each garlic powder, oregano and parsley, over the cheese.

Roll it up starting at one of the shorter ends. Pinch the ends closed and place it on an oiled baking sheet seam down. Use a brush to paint the entire exposed surface with the egg yolk. Sprinkle a little cheese and seasoning over the top and bake at 375° for 25-30 minutes or until golden brown all over. Let stand a few minutes before cutting to serve.

Three Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Pumpkin Cream Cheese Bread

Pumpkin Bread

2 cups canned pumpkin
3 eggs
1 egg whites
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice

Cream Cheese filling

8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
1 egg
2 tsp flour
1 tsp vanilla

Instructions:

Preheat oven to 350. Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray.

For Bread Layers

In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth.
In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice.
Slowly add the dry ingredients into the wet mixing until just smooth, set aside.

For Cream Cheese Layer

In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth.

Bread Assembly

Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan. Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon. Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean

Let cool for about 10-15 minutes and then remove from the pans

Zuppa Toscana

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

Brown sausage links in a sauté pan. Cut links in half lengthwise, then cut slices. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

Mix flour into cream removing lumps. Add cream, kale, and bacon to the crock pot, stir. Cook on high 30 minutes or until broth thickens slightly. Add salt, pepper, and cayenne to taste.

BEST. SOUP. EVER!!!!

Dinner Rolls

4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.

Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.

Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

Six Minute Caramels

Ingredients

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

Directions

Combine all ingredients.
Cook 6 minutes on a medium high heat, stirring every minute.
Stir and pour into lightly greased dish.
Let cool.
Cut, wrap in wax paper & store in an air tight container

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

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

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Mini German Pancakes

Ingredients

1 cup milk
6 eggs
1 cup (all-purpose) flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Directions

Preheat oven to 400 degrees. Blend first five ingredients in a blender.
Be sure to smooth out any flour lumps.
Blend in butter a little at a time.
Grease muffin tins well and fill slightly less than half-full.
Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
Add your favorite toppings. And a dusting of powdered sugar.

Bacon Wrapped Asparagus

Preheat oven to 400

Divide asparagus into bundes of 3-4 spears Wrap each in a slice of bacon

In a saucepan, melt a stick of butter,
1/2 C brown sugar,
1 Tbs soy sauce,
1/2 tsp garlic salt,
1/4 tsp black pepper and bring to a boil.

Pour mix over bundles and bake until bacon looks done.

These can also be cooked on the grill.

Cabbage and Noodles with Bacon

Ingredients

1 head of cabbage, chopped
1 pound of bacon*
1 large onion, chopped
2-3 large handfuls of egg noodles*
Black pepper

Directions

In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces. (Warning: there’s a chance that you could end up snacking on the bacon bits while you’re finishing dinner. It’s been known to happen here.)

Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

Pumpkin Crunch

1 15oz. can pumpkin
1 12oz. can evaporated milk
1 1/2 C. sugar
3 eggs
1 1/2 t. cinnamon

Combine above ingredients and pour into greased 9×13 pan.

1 Yellow Cake Mix
1 C. melted butter


Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top.

Bake at 350 for 1 hour and 10 minutes.

Chicken and Biscuit Bake

Ingredients

3 cups (approx.) of cooked, shredded chicken
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.

In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)

If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

Pumpkin Cake with Cinnamon Buttercream

1 c. butter, softened
1 c. sugar
1 c. firmly packed light brown sugar
4 large eggs
1 (15 oz.) can pumpkin
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. milk

Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans; set aside. In a large bowl, beat butter and sugars at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. In a medium bowl, combine flour, baking powder, cinnamon, baking soda and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter evenly between prepared pans. Bake for 18-22 minutes (my baking time was way different - see my notes below) or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack. Spread frosting between cake layers and then frost the top and sides of the cake. 

Cinnamon Buttercream Frosting:
1 c. butter, softened
1/2 tsp. ground cinnamon
pinch of salt
5 c. powdered sugar
1/4 - 1/2 c. heavy whipping cream

In a large bowl, beat butter, cinnamon and salt at medium speed with a mixer until creamy. Gradually add powdered sugar, beating until smooth. Add cream and beat until reaches desired consistency.

Snickers Fudge

Ingredient List:

First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.