Easy Bacon Cheeseburger Pie

6 slices bacon, cooked, drained, and crumbled (I used Oscar Meyer bacon pieces)
1-1 1/2 lb. lean ground beef (at least 80%)
1/4 t. pepper
1 large onion, chopped
1/4 c. petite diced tomatoes, drained
1 c. shredded cheddar cheese
1/2 c. Bisquick mix
2 eggs
1 c. milk

Preheat oven to 400 degrees. Spray 9" glass pie dish with cooking spray. Cook beef with pepper and onion in skillet. Stir occasionally until beef is browned and thoroughly cooked. Drain and rinse. Add tomatoes. Spread in pie plate. Sprinkle bacon and cheese on top. Combine Bisquick mix, eggs, and milk until blended. Pour into pie plate. Bake 25-30 minutes until center is done and knife comes out clean.

This is a lighter version of the hamburger pie that I make (also a good recipe). I served with jello salad and mini tater tots.

Mississippi Mud Cake

1 c. chopped pecans
10 oz. bag miniature marshmallows*
Buttercream frosting (recipe below)
1/3 c. cocoa
3 eggs
3/4 c. SR flour
1 t. vanilla
1 stick butter, softened
1 c. sugar

Heat oven to 350 degrees. Spray 9x13 pan. Beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each. Stir in flour and cocoa. Blend into butter mixture. Stir in pecans. Spread in pan. Bake 18 minutes or until top springs back when touched in center. * While cake is baking, prepare frosting:

6 T. butter, softened
2 2/3 c. confectioners sugar
1/2 c. cocoa
1/3-1/2 c. milk
1 t. vanilla

Beat butter. Blend in confectioners sugar and cocoa a little at a time, alternating with milk. Beat to spreading consistency. Blend in vanilla,

*When cake is done baking, immediately place marshmallows on top (may not take the whole bag). Place back in oven for 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake.

Immediately spread frosting over marshmallow layer. Cool thoroughly before cutting into squares. Makes 12-15 servings.

**May substitute one jar of marshmallow cream instead of using marshmallows, if desired.

Crockpot Chicken Tortilla Casserole

14 oz. tortilla chips, white or yellow, I've also used Doritos
5 chicken breasts, cooked and chopped
10 oz. diced tomatoes with chilies, drain slightly, I used Rotel
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth
2 cloves garlic, minced
1 onion, chopped
2 c. shredded cheese, I used Mexican
sour cream, optional

Line crockpot. Spread layer of chips on bottom, ok to overlap. In a large bowl, combine all other ingredients except cheese. Place half the chicken mixture on top of chips. Place half of cheese on top of chicken mixture. Repeat layers: chips, chicken mixture, cheese. Place lid on top and cook on low for 6 hours, or on high for 4 hours. Serve with additional chips if desired. Top with sour cream, if desired.

Cornbread

2 c. buttermilk SR cornmeal
1/4 c. butter, melted
2 eggs, beaten
1 1/2 c. milk

Combine all ingredients. Pour 1/2-2/3 c. inside muffin tins that have been sprayed. Bake at 375 degrees for 30 minutes, or until golden brown.

Crockpot Pork Chops & Apples

4-6 boneless pork chops
3 apples, sliced
1 onion, sliced
1 1/2 T. mustard
1 T. sugar/splenda (I have also used brown sugar)
1 t. cinnamon

Place pork chops in bottom of lined crockpot. Add all other ingredients. Cook on low for 6-8 hours. I love apples with pork and serve this with mashed potatoes and green beans, or a Caesar salad.

*Sometimes I add 1 can of whole cranberry sauce to this as well. Yummy!

Peanut Butter Fudge

2 c. sugar
1/2 c. milk
1 t. vanilla
3/4 c. peanut butter, any kind

Bring sugar and milk to a boil. Boil 2 1/2 minutes. Remove from heat and stir in peanut butter and vanilla with wooden spoon. Spread in pan to cool. May place in refrigerator for faster set up.

Spiced Pumpkin Angel Food Cake

1 box angel food cake mix
15 oz. can pure pumpkin
1 t. pumpkin pie spice

Cream cheese topping:
8 T. butter, room temperature
6 oz. cream cheese, softened
1/2 t. vanilla
2 1/2 c. confectioners sugar
1 t. cinnamon or pumpkin pie spice

Preheat oven to 350 degrees. In a large bowl, combine dry cake mix with pumpkin pie spice. Add pumpkin and stir until well combined. Pour into sprayed 9x13 pan. Bake for 25-30 minutes or until the edges are golden brown and center springs back to the touch. Allow to cool completely before placing icing on top.

Using a mixer, cream the butter and cream cheese together until fluffy. Add in vanilla. Slowly add confectioners sugar and cinnamon/spice mix. Continue to beat until well mixed and fluffy. Spread on cooled cake. Refrigerate in covered pan. This is a light airy cake with delicious icing.

*If you want a heavier cake you may use spice or carrot cake mixes instead. (I've never tried it this way, but someone told me they did)

Crockpot Cheesy Chicken Tater Tot Casserole

32 oz. bag mini tater tots (original size may be used too)
3 oz. pouch Oscar Meyer real bacon bits
5 boneless, skinless chicken breasts, cut into 1" chunks
3 c. 4 cheese Mexican Blend cheese
3/4 c. milk
salt and pepper, to taste

Line the crockpot. Layer 1/2 the tater tots on the bottom. Sprinkle with 1/2 of bacon bits. Sprinkle 1/3 of cheese on top. Add chicken chunks. Sprinkle chicken with salt and pepper. Top with 1/3 of cheese and remaining bacon bits. Add remaining tots. Top with remaining cheese. Pour milk over top. Place lid on crockpot. Set on high and cook for 4 hours.

*May substitute chicken with 1 lb. of cooked ground beef and add any vegetables desired.

S'Mores Muffins

Muffins:
2 c. SR flour
1/2 c. sugar
1 c. crushed graham crackers
1 c. milk
1/3 c. oil
1 egg, beaten
2 t. vanilla
1 c. chocolate chips

Topping:
1/3 c. SR flour
1/3 c. packed brown sugar
1/3 c. crushed graham crackers
1 t. cinnamon
4 T. butter, melted
1/3 c. marshmallow bits

Preheat oven to 400 degrees. Grease or line muffin cups. Combine topping ingredients and set aside. Combine flour, graham crackers and sugar in large bowl. Add egg, milk, oil, and vanilla. Stir chocolate chips into batter. Spoon batter into muffin tins (About 1/2 full). Place a spoonful of topping on each muffin.Bake for 16-18 minutes, until toothpick inserted in middle comes out clean. Let muffins cool for 10 minutes before removing from tin. Makes 2 dozen muffins.

Crockpot Pineapple Chicken

6 boneless, skinless chicken breasts
pepper
paprika, optional
20 oz can pineapple chunks, with juice
2 T. mustard
2 T. soy sauce
1 clove garlic

Place chicken in bottom of lined or sprayed crockpot. Sprinkle with pepper and paprika. Pour pineapple over chicken. Add garlic. Cook on low 7-8 hours. Serve over rice.

*you may also cut the chicken into chunks before placing in crockpot.

Chewy Butterscotch Brownies

2 1/2 c. SR flour
2 sticks margarine, melted
1 3/4 c. packed brown sugar
1 T. vanilla
2 eggs
11 oz. pkg. butterscotch chips, divided
1 c. chopped pecans, optional

Preheat oven to 350 degrees. Combine all ingredients, stirring in half the butterscotch chips. Spread in sprayed 9x13 pan. Sprinkle with remaining chips. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Do not overbake! Cool.

Jean's Pea Salad for a Crowd

1 c. sugar
1/3 c. olive oil
3/4 c. vinegar
1/2 t. black pepper
1 t. salt

Boil above ingredients until sugar is dissolved. Cool completely.

12 oz. can white shoepeg corn, drained (any white corn will do)
17 oz. small sweet peas, drained
16 oz. french-style green beans, drained
4 oz. diced pimentos, drained
1 c. chopped celery, optional
1 c. chopped onion
1 c. chopped green pepper

Combine all ingredients. Pour cooled oil mixture over vegetable mixture and stir well. Cover and refrigerate overnight. Stir before serving.

*This will keep for 2+ weeks in the refrigerator. (I double this recipe for church potlucks) Tastes a lot like the 5 bean salad.

Crockpot Jambalaya

1 lb. skinless, boneless chicken tenders, cut into 1" cubes
28 oz. chili style tomatoes, including liquid (I used Del Monte)
1 lb. smoked sausage, sliced
1 onion, diced
1 green pepper, chopped
1 c. celery, chopped (optional)
1 c. chicken broth
2 t. Tony's creole seasoning
3 t. Italian seasoning
1 t. cayenne pepper (optional)
1 lb. frozen shrimp without tails (optional)
1 garlic clove, chopped
cooked rice or quinoa

Place a liner in crockpot and add all ingredients, except shrimp. Cover and cook on low 6-8 hours, or on high for 4 hours. Stir in shrimp during last 30 minutes. Serve over rice or quinoa.

*This smelled so good while cooking, it was hard waiting for everyone else to get home!!

**I have also made this on the stovetop. Saute garlic, peppers, and onions in 2 T. butter in a large skillet. Add chopped chicken and sausage to brown. Combine all other ingredients. (I didn't add the chicken broth to the stovetop version.) Simmer for 30 minutes until flavors are melded. Serve over rice or quinoa. Yummy!

Reuben Casserole

2 tubes refrigerated crescent sheets
1 lb. sliced Swiss cheese
1 1/4 lb. sliced deli corned beef
14 oz. can sauerkraut, drained
2/3 c. 1000 island dressing
3 t. caraway seeds, optional

Unroll one crescent sheet and press into bottom of sprayed 9x13 dish.(If you can't find the sheets, use the crescent rolls and pinch seams together) Bake at 375 degrees 8-10 minutes until golden brown. Layer with half of cheese. Add all the beef. Combine sauerkraut and dressing. Spread over beef. Top with remaining cheese. Place last crescent sheet on top and sprinkle with seeds. Bake for 12-16 minutes until heated through and crust is golden brown. Let stand 5 minutes before cutting. I served this with roasted potatoes.

Outside casserole

Inside casserole   

Roasted Red Potatoes

1/4 c. oil
1 1/2-2 lbs small red potatoes, washed
1 1/2-2 t. Italian seasoning
salt and pepper, to taste
fresh shredded Parmesan cheese

Preheat oven to 450 degrees. Cut potatoes in half, then half again. Combine oil with seasonings. Toss potatoes in to coat. Place potatoes in a single layer on an aluminum foil lined cookie sheet, coated with oil or spray. Roast the potatoes for 1 hour, turning every 15 minutes, until fork tender and crispy. Just before serving, sprinkle with Parmesan cheese.

These are my dad's favorite!

Crockpot Hashbrown Casserole

16 oz. sausage
30 oz. frozen shredded hashbrowns
1 can cream of chicken soup
2 cans chicken broth
2 c. shredded cheese
fresh bacon bits, optional

Brown the sausage and mix in the soup. Place liner in crockpot. Place hashbrowns and broth in crockpot. Add sausage mixture. Top with cheese. Cook on low for 6-7 hours. Serves 6-8 people.

Crockpot French Toast

16 oz. loaf bread
1 dz. eggs
2 t. vanilla
4 c. milk
2 t. cinnamon
1/4 c. brown sugar
1/4 c. chopped nuts, optional

Place liner in crockpot. Place bread slices inside. Whisk all the remaining ingredients. Pour over bread. Cover. Cook on low for 6 hours. Remove the lid for the last 20-30 minutes. This will help the bread toast evenly. Serve with fresh fruit or syrup.

*The toast is done when the bread has soaked up all the liquid and the eggs are cooked.

Crockpot Pineapple Upside Down Cake

1 box pineapple cake mix, prepare according to box
2-3 eggs (based on box)
oil ( refer to box)
milk (use instead of the water listed on box)*
2 8 oz. cans pineapple rings, drained
1 jar red maraschino cherries
1 c. brown sugar

Line or spray crockpot. If using liner, spray it as well. Place brown sugar in bottom of crockpot. Place pineapple rings on top. Insert one cherry in middle of each ring. Pour prepared cake mix on top. Cook on high 2 1/2-3 hours or until toothpick inserted comes out clean. Remove crockpot from the base and cool 15 minutes.Place a platter over top and turn the crockpot over. Serve with fresh pineapple and cool whip or ice cream.

*I used the drained pineapple juice and added water to make amount required on box.

**Mine turned out a little burned because I couldn't get to the crockpot in time..but it was delicious!

Crockpot Ravioli Casserole

1 T. oil
1/2 c. onion, chopped
1 large garlic clove, finely chopped
2, 26 oz. jars four cheese pasta sauce
15 oz. can tomato sauce
1 t. Italian seasoning
2, 25 oz. pkgs. frozen beef filled ravioli
2 c. shredded mozzarella cheese
fresh shredded Parmesan, optional

Spray or line crockpot. Heat oil in skillet over medium heat. Cook onion and garlic in oil about 4 minutes. Stir occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 c. of mixture in bottom of crockpot. Add 1 pkg frozen ravioli. Top with 1 c. cheese. Add other ravioli package and remaining cheese. Pour remaining sauce over top. Cover. Cook on low for 5-6 hours until cheese is melted and ravioli is hot. Top with fresh Parmesan before serving. Serve with garlic bread and salad.

Pumpkin Pie Crunch

30 oz. can pure pumpkin
12 oz. can evaporated milk
3 eggs
3/4 c. sugar
1 t. salt
1 T. pumpkin pie spice
1 yellow cake mix, dry
3/4 c. chopped pecans, optional
3/4 c. melted butter (1 1/2 sticks)

Preheat oven to 350 degrees. Spray 9x13 dish. Combine milk, pumpkin, eggs, salt, and pumpkin pie spice. Pour into dish. Sprinkle dry cake mix on top. Sprinkle pecans on top. Drizzle butter on top. Bake 50-60 minutes. Cool 10 minutes. Serve warm with redi whip or vanilla ice cream. OR cool completely and cut into squares.

*Deanne didn't like the bottom of it being so soft, not firm like a pie, or that it didn't have a crust. I thought it was delicious, but would be good with a crust, too.

**possible option: place 1 crescent roll sheet on bottom of dish, Bake 10 minutes at 375 degrees then follow directions the rest of the way. This would make a plain crust for the dessert.

Strawberry Banana Cheesecake Salad

12 oz. lite cool whip topping, thawed
1 small pkg. dry sugar free cheesecake pudding mix
18 oz. strawberry yogurt
16 oz. fresh strawberries, sliced (frozen may also be used)
2-3 bananas, sliced
miniature marshmallows, optional*
crunchy granola, candied pecans, or chopped walnuts

Stir topping, yogurt, and dry pudding mix together in a large bowl. Cover and chill in refrigerator for 1 hour. Add fruit and marshmallows. Fold gently. Garnish with granola or nuts before serving. Yummy!
*Substitute torn angel food cake for marshmallows for diabetics. This makes it more of a dessert, too.

Kathy"s Peanut Butter Pie

1 c. creamy peanut butter

8 oz. cream cheese, softened

1 box dry sugar free cheesecake pudding mix

1/2 T. vanilla

8 oz. cool whip, thawed ( 1/2 for filling, 1/2 for topping)

1 chocolate crust

Combine all ingredients, except 1/2 of topping. Pour into crust and top with remaining cool whip. Garnish with chocolate chips, peanut butter chips, and heath bits. Chopped nuts can also be added, if desired. Cover and chill for 2 hours before serving. Serves 8. 

Crockpot Cream Cheese Chicken

4 boneless, skinless chicken breast
8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1 pkg. dry Italian or Ranch dressing (I used ranch)

Place liner in crockpot. Place cream cheese, soup, and dressing in bottom of crockpot. Cover. Cook on high for 30 minutes. Stir when soft. When completely mixed, add chicken. Cook on low for 6 hours. After 2 hours, cut chicken up (I used a wooden spoon) and continue cooking until done. Serve over rice, potatoes, or pasta.

Crockpot Chicken Pot Pie

4 boneless, skinless chicken breasts, cut in chunks
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of broccoli soup
15 oz. can of corn, drained
15 oz. can of sliced carrots, drained
15 oz. can green beans, drained
15 oz. can peas, drained
16 oz. chopped broccoli (I used frozen, it stands up better than fresh)
salt and pepper to taste
1 pkg. 8 ct biscuits*

Place liner in crockpot. Place chicken in bottom. Pour soups over chicken. Cover. Cook for 6 hours on low. Add drained vegetables and broccoli. Cook for 45 more minutes. Bake biscuits in oven as instructed when vegetables are added to crockpot. Split biscuit in half, cover bottom with vegetable mixture and cover with top half of biscuit.

*can also place cooked filling inside Pillsbury refrigerated crescent rolls and bake until brown for individual pot pies, if desired.

Eggnog Bread Pudding

3 c. Italian bread or 8 slices raisin bread, cubed (allow to dry out/get stale overnight)
3 c. eggnog (I used Borden's boxed eggnog~I bought it in December--it doesn't need refrigerating until after you open it)
1/2 c. sugar/splenda
1 t. cinnamon
1 T. vanilla
1 t. nutmeg
2 T. butter, melted
3/4 c. raisins (omit if using raisin bread)

Heat eggnog in microwave until slightly hot. Add remaining ingredients, except for stale bread. Mix well with spoon. Add cubed bread. Allow to set for 10 minutes. Pour in sprayed 9x13 pyrex dish. Bake at 350 degrees for 35 minutes. Serve warm with caramel sauce and/or vanilla ice cream. YUM!

Crockpot Cube Steak with Mushroom Gravy

beef cube steak (4-6 pack); I have also used pork cube steak
2 cans cream of mushroom soup
1 envelope onion soup mix
8 oz. can sliced mushrooms, drained (optional)
3/4 c. water
salt and pepper to taste

Place liner in crockpot. Place 2 pieces cube steak on bottom of crockpot. Cover with 1 can soup, 1/2 onion mix. and 1/2 mushrooms. Repeat layers. Add water and seasoning on top. Cook on low for 6 hours. Serve over mashed potatoes, pasta, or rice.

Crockpot Peach Crisp

8 fresh peaches, peeled and sliced. OR 4 cans sliced peaches, slightly mashed
1 1/2 t. cinnamon, divided
dash of nutmeg
1/4 c. sugar or splenda
1 stick butter, softened
3/4 c. old fashioned oats
3/4 c. flour
1/4 c. light brown sugar

Combine 1 t. cinnamon, dash nutmeg, and sugar/splenda. Toss with peaches. Place in the bottom of lined crockpot. Combine the rest of the ingredients and cut with two knives until ingredients crumble. Drop the crumbled mixture over top of peach mixture. Cook on high for 2 hours. Serve warm with ice cream.

Crockpot Lemon Pepper or Italian Chicken

2 t. lemon pepper seasoning or Italian seasoning
1/2 t. salt
1/4 t. pepper
2 lbs. boneless skinless chicken breasts
1/4 c. water
3 T. fresh lemon juice
3 cloves garlic, minced
1 T. chopped fresh parsley, optional

Place liner in crockpot. Place chicken in crockpot. Combine lemon pepper, salt, and pepper in a bowl and rub onto chicken. Combine water, lemon juice, and garlic. Pour over chicken. Cover. Cook on low 5-6 hours. Garnish with parsley, if desired. Serve over rice.

Crockpot Chicken and Dumplings

6 cups chicken broth
4 boneless, skinless chicken breasts, cut into chunks
1 medium onion, chopped
2 cloves garlic, minced
4 large carrots, peeled and sliced
1 c. frozen green beans (optional)
2 stalks celery, sliced
1/2 t. pepper
salt to taste
2 bay leaves
1/4 c. cornstarch

Dumplings:*
1 1/2 c. SR flour
2 T. oil
3/4 c. milk

Add all stew ingredients together in a lined crockpot. Cook on low for 5 hours. Combine cornstarch with 1/4 c. broth from crockpot. Stir to remove lumps. Add back to the crockpot. Stir to combine. After 5 hours, turn the crockpot up to high and be sure the broth is boiling slightly before adding the dumplings to the crockpot. Using a tablespoon, drop dumplings on top of stew mixture. Be careful to place the dumplings on top and not into the stew. After adding dumplings, cook for 1 hour on high, or until dumplings are cooked through and no longer raw in the center.

Dumpling instructions: Combine flour with oil and cut into flour with a fork. Add milk and stir with a large spoon just until flour is moist.

Total cooking time is 6 hours.

Remove bay leaves before serving.

*May also use potato gnocchi instead for the dumplings. Add at the end of cook time.

 

Crockpot Lemon Poppy Seed Bread

2 c. SR flour
1/4 c. poppy seeds
1 c. sugar
3 eggs
1/2 c. oil
1/2 c. plain Greek yogurt or sour cream
1/4 c. milk
1 t. lemon zest

1/4 c. fresh lemon juice
1 t. vanilla

Icing: (optional)
2 c. powdered sugar
1/2 t. lemon zest
lemon juice or milk

Place liner in crockpot or spray with cooking spray. Combine flour and poppy seeds.Set aside. Whisk sugar, eggs, oil, yogurt/sour cream, milk, lemon zest, juice, and vanilla together until sugar dissolves. Combine sugar mixture with flour mixture. Stir until combined. Batter will be lumpy. Spoon batter into crockpot. Cover. Cook on high for 1 1/2-2 hours or until appears set. Turn crockpot off. Remove lid carefully so condensation does not drip onto bread (or I use a crockpot that's vented) Cover the top of the crockpot with paper  towels and place the lid back on. Cool for 10-15 minutes. Remove the crockpot insert from the hating element and allow to cool completely. Remove liner and place bread on plate, or scoop from sprayed crockpot. Prepare icing and drizzle over bread before serving.

*This is a very refreshing bread. Can be served as either a breakfast bread or as a dessert.

                                    Plain                                                              With Icing

Caramel Pie

1 can Eaglebrand milk
graham cracker crust
mini chocolate chips
pecans, chopped (optional)
Redi whip

Heat Eaglebrand milk in double boiler (out of can). Cover. Keep bottom pan of water boiling for 1-1 1/2 hours or until thick. Beat until smooth. Place in crust. Place in refrigerator until set. Top with redi-whip and sprinkle chocolate chips and nuts on top before cutting.

OR
Microwave eaglebrand milk, uncovered, in glass dish at 50% power for 4 minutes. Stir after 2 minutes. Cook uncovered at 30% power for 12-16 minutes, until thick. Stir every 2 minutes.. Place in crust and chill till set. Top with redi-whip, chips, and chopped pecans before serving. YUM!

Crockpot Chicken & Dressing

1 recipe cornbread (8x8), baked and crumbled
5 boneless, skinless chicken breasts, cooked and chopped
2 eggs, hard boiled, chopped
8 oz. Pepperidge Farm Herb stuffing mix (blue bag)
1 small onion, chopped
2 stalks celery, chopped ( I use drained, sliced water chestnuts instead)
1 can sliced mushrooms, drained
2 t. sage (or to taste)
2 t. poultry seasoning (or to taste)
salt & pepper, to taste
2, 10.5 oz cans cream of chicken soup
1 stick butter or margarine, melted
2+ c. chicken broth (depending on how moist you like your dressing)

In a large bowl, combine cornbread and herb stuffing mix. Add onion, celery, eggs, seasonings, broth, butter, and 1 can soup. Gently mix everything together. Place liner in crockpot. spread half of second can of soup on the bottom. Top with 1/3 dressing mix. Add layer of water chestnuts, and layer of mushrooms. Add layer of chicken. Repeat layers. End with the last of the dressing. Spread the remaining half of soup on top. Cover and cook on low for 4 hours.

Easy Bread Pudding with Raspberry Sauce

2 c. sugar
5 eggs, beaten
2 c. milk
2 t. vanilla
3 c. cubed Italian bread, allow to stale overnight*
1/2 c. light brown sugar
1/2 stick butter, softened
1 c. chopped pecans, optional

Cream Sauce:
1 can Eaglebrand Condensed milk
1/2 stick butter
2 t. vanilla

Raspberry Sauce:
1/2 c. water
1/2 c. sugar
2 c. fresh or frozen raspberries
*OR 1 can Solo Raspberry pastry filling (this is what I used)

Preheat oven to 350 degrees. Spray a 9x13 dish. Combine sugar, eggs, and milk in a bowl. Add vanilla. Pour over stale bread and allow to set for 10 minutes. In another bowl, combine brown sugar, 1/2 stick butter and pecans. Pour bread mixture into prepared dish. Sprinkle brown sugar mixture over top. Bake 35-45 minutes until set. Remove from oven. Melt 1/2 stick butter in saucepan. Add Eaglebrand milk and vanilla. Stir until smooth. Do not let scorch. Pour over warm bread pudding. Place Solo fruit filling in microwaveable container and heat til warmed. Place a dollop on each slice of bread pudding as you serve it. May be served with vanilla ice cream too, if desired. **If you don't use the Solo filling you will need to warm up the water, sugar, in a saucepan until sugar is dissolved. Add raspberries, Stir over medium-low heat until syrupy and strain out the seeds. This recipe has the Deanne seal of approval!

* the recipe had originally said to use 2-3 cups of bread or biscuits from a week's worth of baking~~Yeah right!

Chocolate and Butterscotch Filled Monkey Bread

18 frozen dinner rolls, thawed
3/4 c. chocolate chips
3/4 c. butterscotch chips
1/4 c. butter, melted
1/2 c. packed brown sugar
chocolate syrup, optional
caramel syrup, optional

Preheat oven to 350 degrees. Spray a bundt or angel food cake pan.Cut each roll in half Form into a 3" circle. Place 10-11 morsels inside roll and pinch shut. Repeat with all rolls. Dip in melted butter and roll in brown sugar. (I had a hard time getting the brown sugar to stick to the rolls, so I just sprinkled it on before baking). Arrange rolls in pan, seam side up. Let rise in warm place for 40 minutes, or until doubled its size. Bake for 30 minutes or until golden brown. Cool in pan on wire rack for 20 minutes. Invert onto serving platter. Drizzle syrups over top of each piece as its served, if desired. Serve warm with ice cream as a dessert or by itself as a brunch item.

Carrot Cake Cupcakes with Cream Cheese Icing

1 1/3 c. SR flour
1 t. cinnamon
1/2 c.oil
1 c. sugar
2 eggs
3/4 c. crushed pineapple, drained
4 c. grated carrots
2/3 c. raisins
2 egg whites

Cream Cheese Icing:

3 c. cream cheese, softened
4 t. vanilla
1 1/2 c. powdered sugar, sifted

Preheat oven to 450 degrees. Place muffin papers in tins. Place the flour and cinnamon in a large bowl and combine. Beat oil, sugar and eggs together until smooth. Add to flour mixture. Blend well. Stir in pineapple, carrots, and raisins. Beat the egg whites til peaks appear and fold into batter. Place 1/3 batter in each muffin paper. Bake 10 minutes. Lower oven temp to 350 degrees and continue baking for 10-15 more minutes, until toothpick comes out clean. Cool to room temperature. Beat cream cheese and vanilla until smooth. Fold in powdered sugar. Top each cupcake with icing. This is my favorite kind of cake! YUM!

Chicken Cordon Bleu with Cream Sauce

3 boneless, skinless chicken breasts, cut in half (like you are butterflying), or use chicken tenders
12 slices Deli honey ham
1 c. Panko bread crumbs
2 T. butter, melted
6 slices Swiss cheese

Cream Sauce (optional)
3 T. butter
3 T. flour
1 c. milk
1/2 c. chicken broth
1/2 T. Dijon mustard
3/4 t. Worcestershire sauce
1/2 c. freshly grated Parmesan cheese
parsley, for garnish
salt & pepper, to taste

Spray 9x13 dish. Preheat oven to 350 degrees. Combine panko crumbs with melted butter. Set aside. Lay all the chicken pieces in a single layer on bottom of dish. Top each piece with 2 slices of ham and 1 slice of cheese. (You may have to cut them in half for the tenders.) Sprinkle crumbs on top.  Bake for 30-35 minutes until golden brown and chicken is cooked through. While the chicken is baking, melt 3 T. butter in saucepan over medium heat, Whisk in the flour to form a roux, cooking for 1-2 minutes. Slowly pour the milk and chicken broth in while whisking constantly. Make sure there aren't any clumps. Whisk for 5-7 minutes until sauce begins to thicken. Remove from heat and stir in other ingredients, except parsley, until cheese is melted. Keep warm. Remove chicken to plate from oven and cover with sauce. Sprinkle with parsley if desired.

Hawaiian Millionaire Pies

2 Ready-Made Graham Cracker Crusts
1 (8 ounce) package cream cheese, softened
1 16 oz. Container of Cool Whip
1 20 oz Can Crushed Pineapple (drained)
1 8 oz jar Maraschino Cherries (chopped & drained)
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Chopped Pecans
1/4 Cup Lemon Juice

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

Crockpot Chicken Cacciatore

4-6 boneless, skinless chicken breasts
1/2 lb. fresh mushrooms, sliced, or can use 1 can sliced mushrooms, drained
1 green or red pepper, chopped
1 c. chopped red onion
1/2 c. chopped celery
28 oz can diced tomatoes, I used Del Monte chili style
1 t. dried Italian seasoning
1 t. minced garlic

 Place chicken breasts in bottom of lined crockpot. Add all other ingredients. Stir to combine. Cover and cook on low for 6 hours. Serve over pasta or rice.

Enjoy!

Zucchini & Squash Lasagna

12 lasagna noodles (I used Barilla no boil type)
zucchini & squash, thin sliced
1 jar of favorite sauce
8 oz shredded Mozzarella cheese

Heat oven to 375 degrees. Spray dish with cooking spray. Place some sauce in bottom of 9x13 and spread around. Place a single layer of pasta noodles on top. Top with sliced vegetables. Repeat layers. Sprinkle cheese on top. Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted. Serve with salad and garlic bread.

Easy Apple Crumble with Topping

21 oz. apple pie filling

1 T. brown sugar

1 T. lemon juice

1/2 t. cinnamon

4 brown sugar cinnamon poptarts, crumbled

1 T. butter, melted

Combine first four ingredients. Place in sprayed dish. Combine poptarts and butter. Sprinkle on top of apple mixture. Bake at 350 degrees for 20-25 minutes until bubbly. Serve warm with vanilla ice cream.

BBQ Chicken Bake

2/3 c. Bisquick baking mix (I used reduced fat)
2 T. water
1 egg
1 1/2 c. shredded cheddar cheese
2 t. oil
3 boneless, skinless chicken breasts, cut into 1" pieces
3/4 c. bbq sauce, any kind

Heat oven to 400 degrees. Spray a 9" square baking dish or pie plate.  Combine baking mix, water and egg. Spread in bottom of pan. Sprinkle with 1 1/4 c.cheese.Place oil in skillet and heat to medium high. Place chicken in hot skillet and cook chicken until sides turn white, Stir occasionally. Drain. Stir in bbq sauce until hot. Place over batter in pan, within 1/2" of edge. Bake 22-25 minutes or until edge is dark golden brown. Sprinkle with remaining cheese. bake an additional 1-3 minutes longer until cheese is melted. Loosen from sides of pan and serve.

*I served this with potato salad, baked beans, fruit salad and chips. Enjoy!

Zucchini, Squash, & Corn with Ham Casserole

4 eggs
2 15 oz. cans cream style corn
1/2 c. grated Parmesan cheese
1/2 c. oil
2 t. sugar/splenda
1/2 t. minced garlic
1/2 t. pepper
1 t. salt, optional (don't really need it with the ham)
1/2 c. chopped onion
2 c. diced squash
2 c. diced zucchini
1 lb. cubed ham
1 green pepper, chopped
1 c. bisquick baking mix

Preheat oven to 350 degrees. Spray a 9x13 dish with cooking spray. In a large bowl, whisk eggs until smooth. Stir in all other ingredients. Pour in dish. Bake for 1 hour 15 minutes, or until bubbly and lightly browned. Serve with a tossed salad or fruit for a complete meal.

Crockpot Sloppy Joes

1 lb. lean ground beef
1 c. chopped sweet onion
1/2 c. chopped green pepper
3/4 c. ketchup
1 T. chili sauce or BBQ sauce
1 T. prepared mustard
1 T. Worcestershire sauce
1 T. brown sugar
1 T. sugar
1 package hamburger buns
sliced cheese, optional

Brown beef, onions, and green peppers together in saucepan. Drain. Combine with all other ingredients except buns, in lined crockpot. Cover. Cook on low for 6 hours. Serve on buns and top with slice of cheese. Serves 4-6. Enjoy!

*This recipe would be really easy to make for a church potluck or large group gathering. Just double/triple/ etc..the recipe for however many servings you need.

Crockpot Meatloaf

1 finely chopped onion
1 chopped green pepper
1/2 c. chopped celery, optional
1 egg, lightly beaten
1 1/2 lbs lean ground chuck/beef
1/2 c. quick cooking oats
1/2 c. bbq sauce or ketchup
1-2 T. Italian seasoning (thyme, garlic, sage, salt, pepper, etc..)

Place liner in crockpot. Combine all ingredients in a large bowl. Use your hands to blend everything together well. Place in lined crockpot and form into a loaf shape. Cover and cook on low for 6 hours. Turn the crockpot off and remove meatloaf from pot by firmly grasping the liner and placing on a serving plate. Allow meatloaf to rest for 15-20 minutes to let it firm up before slicing it. Serve with additional ketchup or bbq sauce if desired.

meatloaf still in crockpot---->

Meatloaf (still in liner) on serving plate

Enjoy!

Crockpot Chicken Marsala

<---Before cooking                                                              
4, 5oz boneless, skinless chicken breasts (not too thick)
1 pkg dry ranch dressing mix
1/2 t. salt
1/4 t. pepper
1/2 t. dried basil/Italian seasoning
1/2 c. Marsala cooking wine
1/2 c. chicken broth
1/2 stick butter, melted
8 oz. fresh mushrooms, sliced

Put the chicken breasts in a lined crockpot. Try not to overlap them. Combine the dry ranch mix with melted butter. Spread over chicken. Add seasonings. Pour the wine and broth in the crockpot. Place the mushrooms on top. Cook on low for 6 hours. When the 6 hours are up, take the chicken out and stir the sauce a little. Spoon the sauce over the chicken. Serve with rice, pasta, or roasted potatoes.

*The chicken was really tender and delicious!


                                                                                      After cooking--->

Chili Mac

1/2 T. olive oil
1 1/2 c. chopped onion
1/2 c. chopped green pepper
2 jalapenos, seeded, de-veined, and chopped (optional) or I just use dried jalapenos
1 lb lean ground beef, cooked, rinsed, and drained
1 lb. sausage (I used sage flavor), cooked, rinsed, and drained, or you can use smoked sausage instead**
2 T. garlic, minced
2 1/2 T. chili powder
1/2 t. cumin
1/4 t. dried oregano
salt and pepper to taste
6-8 oz. can tomato paste (the recipe originally called for 8oz, but I could only find 6 oz)
1 can diced tomatoes, drained
2 small cans chopped green chilies, drained
1 c. water
1 c. beef broth
1 can black beans, rinsed and drained
1 1/2 c. dry macaroni noodles
1 c. shredded cheddar cheese, I've also used Italian or mozzarella cheese

Heat oil in skillet over high heat. Add onions and peppers and cook for 4 minutes or until tender. Add cooked ground beef, sausage, and garlic. Stir in chili powder, cumin, oregano, salt and pepper. Add tomatoes, tomato paste and green chilies. Stir until well mixed. Add water, broth, beans, pasta, and half the cheese. Bring to a boil, stir, cover and reduce heat to a simmer. Simmer for 20 minutes or until pasta is cooked tender. Uncover, stir and simmer, uncovered until desired consistency is reached. Sprinkle remaining cheese on top, cover and cook over low heat until cheese melts. Serve with a garden salad.

Enjoy!

*original recipe from 12 Tomatoes.com
**Mark prefers it with the sage sausage, instead of the smoked sausage. (Too much like jambalaya)

Another Chicken Marsala

1 c. chicken broth
6 boneless skinless chicken breasts, pounded thin
1/3 c. flour
2 T. butter
3 t. olive oil
3 c. sliced portabella mushrooms or 1 large can mushrooms, drained
1 c. Marsala wine
salt and pepper to taste

Season chicken lightly with salt and pepper. Dredge in flour on both sides. Heat 1/3 of the butter & 1 t. oil in skillet over medium-high heat. Add chicken to cover pan. Brown lightly on each side and place on platter. Repeat until all chicken is cooked. Heat remaining butter and add mushrooms, brown on both sides. Add wine and chicken broth. Simmer until sauce forms. Pour over chicken and serve over rice or potatoes if desired

Old Fashioned Fried Corn

6 ears corn (we like silver queen)
3 T. flour
3 t. sugar
1 t. salt
1/4 t. pepper
1 1/2 c. water
3 T. butter

Shuck corn and pull off husks. Cut the corn off the cob with a sharp knife into a large bowl.. Scrape up and down the cob with a spoon or knife to milk the cob. Combine flour, sugar, salt, & pepper in a small bowl and add water.. Stir with fork or whisk. Melt butter in large heavy skillet. Add corn and flour mixture. Cook over medium-low heat for 20-25 minutes, stirring occasionally to prevent sticking.

Alice's Coconut Cream Pie

3/4 c. sugar
1/3 c. flour
2 c. milk (may use 13.5 oz can coconut milk*)
3 eggs, separated
1 t. vanilla
7 oz. pkg flaked coconut, divided
6 T. sugar
unbaked deep dish pie shell

Bake pricked crust at 400 degrees for 10-13 minutes while making filling. Place sugar and flour in a jar, add milk, and shake to combine. Place in pan. Let mixture heat up. Add beaten egg yolks. Stir until well mixed. Let it cook 10 minutes or until it starts to get thick. Add vanilla. Add half of coconut. Save the other half for the topping. Pour in baked pie shell, that is placed on cookie sheet.

Beat the egg whites until stiff, adding 6 T. sugar. Spread on pie, sprinkle with remaining coconut, and bake in 300 degree oven until nice and brown. About 15 minutes*. Remove from oven on cookie sheet and cool. Place pie in refrigerator 3-4 hours, or overnight, until set completely.

*If you use coconut milk, bake for 35-45 minutes, instead of 15 minutes, to allow custard time to firmly set. (Coconut milk will liquify while cooking in the pan)

**This recipe can be doubled to make 2 pies.

Lazy Cookies

1 box yellow cake mix*
2 eggs, beaten
5 T. butter, melted
2 c. mini M & M's or mini chocolate chips*

Combine all ingredients and pour in a sprayed 9 x 13 pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes. Cut into bars. Enjoy!

*May substitute other cake mixes & mix-ins for a variety of cookies: 

Strawberry White Chocolate Chip: strawberry cake mix, white chocolate chips = a strawberries and cream delight!  

Chocolate Peanut Butter: chocolate cake mix, peanut butter chips = peanut butter cup cookies 

M&M: chocolate or vanilla cake mix, M&M’s (can use Halloween, Christmas, Easter colors for more festive looking desserts 

Birthday Cake: white cake mix, sprinkles 

Mint Chocolate: chocolate or vanilla cake, mint M&M's or chopped Andes mints

Pumpkin: spice cake mix, pumpkin morsels or butterscotch chips 

Joan's Cream Cheese Corn

2 ounces of cream cheese

2 ounces of butter (4 T.)

1 can of regular corn (drained)

1 can of white shoepeg corn (drained)

1 can of fiesta corn (drained)

1 can of creamed corn

Melt butter and cheese, add corn, and heat until hot.

Tastes like my Grandmother’s fried corn without all the work!

1-2-3 Cake

1 box angel food cake mix
1 box any flavor cake mix. (I've tried Devil's food, spice, red velvet, strawberry, cherry, lemon, etc..)

Combine both dry mixes together. Do not add any other ingredients. Store in airtight container. To make: place 3 T. cake mixture in a microwaveable cup, add 2 T. water. Stir. Cook for 1 minute in microwave. Top with whipped cream or ice cream if desired.

This could be taken to the office and be a nice little snack cake when a craving hits you : )

Homemade Pineapple Orange Banana Ice Cream

1 qt half & half
1 1/3 T. vanilla
1 c. sugar
1/8 t. salt
2 qt Dole strawberry orange banana or pineapple orange banana juice* (any fruit juice will work if you can't find these, but this is what we like). We have also used Probiotic mango pineapple.
rock salt
ice

Combine first 5 ingredients. Place in can with beater. Add lid. Add ice and rock salt as directed with your freezer until done. We have also added crushed pineapple and 2-3 mashed bananas to the mixture if you like chunky ice cream, but it is good without it. Or serve with diced mango. This is a very refreshing ice cream on a hot summer day! Enjoy!!

*orange peach mango is good too

Easy Pineapple Upside Down Cake

Duncan Hines pineapple cake mix
15 oz. can crushed pineapple, reserve juice
1 c. brown sugar
1 stick butter

Drain pineapple. Melt butter and add brown sugar. Spread evenly in sprayed 9x13 pan. Sprinkle pineapple over brown sugar mixture. Combine cake mix as directed except use the drained juice instead of the water. Pour over mixture in pan. Bake as directed on box. When done, place covered cookie sheet over pan and flip the cake.

S'mores Dip

1 c. milk chocolate chips
2 T. milk
1 1/4 c. miniature marshmallows
graham crackers for dipping

In a medium saucepan, add chips, milk, and 1 c. marshmallows. Mix continuously until melted and smooth. Scrape into casserole dish that has been sprayed. Top with remaining marshmallows. Place under broiler for 60 seconds or until browned. Dip crackers and enjoy!

Diet Peach Cobbler

2 lbs. frozen peaches
1 box yellow cake mix
1 can diet sprite

Spread frozen peaches in sprayed 9x13 pan. Sprinkle dry cake mix on top. Pour sprite over top. Cover with foil. Bake for 20 minutes at 250 degrees. Uncover and bake for 40 minutes.

Pork Chops with Brown Gravy

1 can cream of chicken soup
1 can chicken broth
1 pkt brown gravy
1 pkt onion soup mix
6 porkchops, cubed

Place all ingredients in lined crockpot. Cook 6-8 hours on low. Serve with mashed potatoes.

Crockpot Orange Chicken

2 large carrots, peeled and sliced 1/2" thick
2 large red or green peppers, cut into chunks
3 cloves garlic, minced
4 boneless, skinless chicken breasts, cut into chunks
2 t. ginger
1 t. salt
1/2 t. pepper
8 oz. orange juice
2 c. mandarin oranges, drained
2 green onions, chopped
hot cooked rice

Place carrots, garlic, & peppers in bottom of lined crockpot. Place chicken, ginger, salt, pepper and orange juice in crockpot. Cover and cook on low for 6 hours. Serve on top of rice. Top with orange segments and green onions.

*may also add water chestnuts, bamboo shoots, baby corn, and broccoli if desired.

Nancy's Buttercream icing

1/2 c. soft butter
1 1/2 c. crisco
3/4 c. very hot water
2 T. vanilla
1 t. salt
4 lbs confectioners sugar

Beat butter and crisco together on high for 15 minutes until very fluffy. Combine next three ingredients and slowly add to butter mixture while beating. Slowly add confectioners sugar while mixing on low until smooth. This recipe makes a lot, and freezes well, if not all is used.

Cream Cheese Icing

8 oz. pkg cream cheese, softened
1/4 c. butter, softened
2-3 T. milk
1 t. vanilla
1/2 box confectioners sugar (for an 8x8), use a whole box for 9x13 or layer cakes

Combine all ingredients and spread on cooled cakes or bars. So yummy! Store any leftover frosting in a covered container in the refrigerator.

"Fried" Ice Cream

vanilla ice cream
cinnamon toast crunch cereal, crushed
honey
butterscotch, caramel, chocolate syrups
whipped cream
cherries

allow ice cream to soften a little. Scoop in balls and roll in crushed cereal. Press cereal in ice cream. Place in covered container and place in freezer Freeze until very hard. Cover with toppings when ready to serve.

*I have made these for church gatherings after a Mexican meal

Easy Pecan Bars

1 can refrigerated crescent rolls/sheet
3/4 c. chopped pecans (And some halves too)
1/2 c. sugar
1/2 c. corn syrup
2 T. butter, melted
1 t. vanilla
1 egg, beaten

Heat oven to 350 degrees. Unroll dough and press in bottom and 1/2" up sides of 9x13 sprayed pan. Firmly press perforations together if needed. (I just used the sheets instead of the rolls) Bake 8 minutes. In medium bowl, combine remaining ingredients. Pour filling over partially baked crust. Bake 18-22 minutes or until golden brown. Top with pecan halves right out of oven. Cool completely, about an hour. Cut into bars. These are so yummy!

Mini Peach Cobblers

1 c. sugar
1 c. SR flour
3/4 c. milk
1 stick butter, melted
brown sugar
cinnamon
1 can diced peaches

Preheat oven to 350 degrees. Place 1 t. butter into each sprayed muffin cup. Combine first 3 ingredients by hand. Put 2 T. of batter into each muffin cup. Put 1 T. diced peaches on top of batter. Sprinkle with brown sugar and cinnamon. Place muffin tin on top of parchment paper covered cookie sheet to catch any drips. Bake for 12 minutes. Cool almost completely before removing from pan. Use a butter knife to loosen edges from tin and lift them out. Don't forget the ice cream! Yummy!

2 Ingredient Brownie Muffins

1 Devil's Food cake mix
15 oz. can pure pumpkin

Preheat oven to 400 degrees. Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform. Don't add any other ingredients that are mentioned on the cake mix box. The mixture will be very thick, DO NOT ADD ANYTHING else to the batter. Evenly distribute into muffin pans that have been sprayed.Place pan in oven and bake until toothpick inserted comes out clean, about 20 minutes. Allow to cool.

*Recipe may be doubled

Magical Happiness

1 box angel food cake mix
20 oz. can crushed pineapple--do not drain!

Stir together both ingredients.Do not add any other ingredients! Pour in 9x13 dish. Bake 30 minutes at 350 degrees. Cut into bars when cool. This is a light spongy dessert.

Sweet & Sour Chicken

1 pkg Kraft Recipe Makers sweet & sour chicken
1 1/2 c. long grain white rice, uncooked
1 1/2 lbs boneless, skinless chicken breasts, cut into chunks
1 red pepper, chopped
1 small red onion, onion
8 oz. pineapple chunks, drained
simmer and finishing sauces

Cook rice as directed on pkg. Stir fry chicken in half the simmer sauce in large skillet until done. Add vegetables and remaining simmer sauce. Cook and stir 2-4 min or until vegetables are crisp tender. Stir in finishing sauce and pineapple. Stir fry 1-2 min. or until heated through. Serve over rice.

Chocolate Walnut Tart

9" unbaked pie shell
4 T. butter, softened
1/4 c. brown sugar
2 T. flour
3 eggs
1/3 c. light corn syrup
1 t. vanilla
1 c. chopped walnuts
1 c. chocolate chips

Heat oven to 350 degrees. Cream together butter, brown sugar, sugar, and flour. Add eggs, one at a time, scraping well after each addition. Add corn syrup & vanilla. Add walnuts & chips. Pour into pie shell on top of cookie sheet. Bake for 1 1/4 hrs. until set on top. Cool 30 minutes. Chill 2 hrs.or overnight. Serve with whipped topping.

Lazy Eggs

1) Spray each muffin well with nonstick spray.

2) Place a slice of ham/or cooked bacon in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.

Honey Garlic Boneless Porkchops

1 1/2 lbs boneless pork chops
1 c. ketchup
1/3 c. honey
1/4 c. soy sauce
3 cloves garlic, minced
salt & pepper

Stir together all ingredients except chops and salt & pepper. Spray broiler pan or baking dish. Lightly season both sides of chops with salt and pepper. Brush chops with sauce and place on broiler pan, or place chops in dish and cover with sauce. Broil in oven 5 minutes, baste with more sauce, and broil another 5 minutes. Turn chop, baste, broil. Repeat until cooked, about 20 minutes. OR bake in 375 degree oven for 25-30 minutes (Depending on thickness of chops) until done.

Debra's Sweet Potato Ice Cream with Candied Pecans

2 c. sweet potato, baked and mashed
3/4 c. brown sugar
2 t. cinnamon
1 qt half & half
2 cans Eaglebrand milk
1 c. sugar
1 t. vanilla
whole milk

Add brown sugar and cinnamon to hot mashed sweet potatoes, cool thoroughly. After sweet potatoes have cooled, add all other ingredients, except whole milk. Pour into ice cream canister. Insert dasher, Add whole milk to fill line. Twist dasher back and forth to incorporate whole milk.Churn according to ice cream maker directions. Serve with candied pecans and caramel syrup. YUMMY!

Candied Pecans:

16 oz. pkg pecan halves
1 egg white
1 T. water
1 c. sugar
1-2 t. cinnamon

Preheat oven to 250 degrees. Line cookie sheet with parchment paper. In large bowl, whisk egg white and water until frothy. Stir in pecans to coat thoroughly. In a smaller bowl, combine sugar and cinnamon. Gradually add sugar mixture to pecans stirring between each addition to coat. Spread pecans evenly on cookie sheet and bake for 1 hour, stirring every 15 minutes.

Kathy's BBQ Ribs

favorite bbq sauce (I like Sweet Baby Ray's Hickory flavor)

pork ribs (I have to cut them in smaller pieces to fit in crockpot)

Place liner in crock pot. Place some bbq sauce in bottom. Add ribs. Add more sauce. Add more ribs, if desired, and top with more sauce. Cook on low for 6-8 hours. These will be fall off the bone tender!

Our oldest son always requests these or pulled pork for his birthday. I serve it with cole slaw, calico beans, dressed eggs, orange stuff salad, and chocolate chip pound cake. YUM!

Carrot Cake Bars

1 pkg Pillsbury Big Deluxe refrigerated oatmeal raisin cookies (12), or Nestle oatmeal raisin refrigerated cookies (24), room temperature
8 oz. cream cheese, softened
1 1/2 c. finely shredded carrots (mine weren't very fine, but they was tasty too)
1/2 t. cinnamon
1 egg
3/4 c. chopped walnuts. optional
1 1/2 c. cream cheese frosting, or less

Cream Cheese Frosting:

8 oz. cream cheese, softened
1/4 c. butter or margarine, softened
2-3 t. milk
1 t. vanilla
1 box confectioners sugar, or less

Heat oven to 375 degrees. Line an 8x8 pan with parchment paper. Break cookies up in large mixing bowl. Add cream cheese. Beat on low speed until blended. Add carrots, cinnamon and egg. Stir to combine. Fold in walnuts. Spoon mixture into pan. Spread evenly. Bake 28 minutes or until toothpick inserted in center comes out clean. Do not overbake or the bars will be dry. Remove from oven and cool 45 minutes. Spread cream cheese frosting over cooled bars. Cut into 12-16 bars.

*I felt 1 box of confectioners sugar was too much for an 8x8 pan. I had a lot of frosting left over. Next time I will use either 1/2 box or double the recipe for a 9x13. The icing can be made as thick or thin as you like by adding more or using less milk.

Delicious!

Easy Chicken Enchiladas

6 soft taco size tortillas/shells
2 c. cooked chicken, shredded
2 c. Monterey Jack cheese, shredded (I used Mexican cheese), divided
3 T. butter
3 T. flour
1 can chicken broth
1 c. sour cream
4 oz. can green chilies, drained

Preheat oven to 350 degrees. Spray 9x13 dish. Combine chicken with 1 c. cheese. Roll up in tortillas and place in dish. Melt butter in saucepan. Add flour. Cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil. (You don't want your sour cream to curdle) Pour over enchiladas and top with remaining cheese. Bake 20-25 minutes until cheese is browned.

*This recipe is quick and easy to fix when you don't have time to fix my Chicken Tortillas Casserole (which is my favorite Mexican dish)

Serve with Sangria : )

Sweet Potato Casserole with Carmelized Apples

4 large sweet potatoes
2 T. butter, divided
2 T. olive oil, divided
2 T. heavy cream
1/2 c. applesauce
2 t. grated ginger
1 t. lemon zest
1 t. salt
1 t. pepper
2 Honey Crisp or Fuji apples, cored and sliced (peel if desired)
3 t. light brown sugar

Boil sweet potatoes in skins until soft. Remove skins and mash flesh together with 1 T. butter, 1 T. oil, and cream. Beat with mixer until smooth, about 2 minutes. Add in the applesauce, ginger, lemon zest, salt and pepper. Place in sprayed 4 qt. baking dish. Combine apples and brown sugar. Place remaining butter and oil in pan. Add apples and saute, stirring occasionally until carmelized and golden brown, about 15 minutes. Place on top of sweet potatoes. bake 10-15 minutes or until warmed through. Serve hot.

Pecan Pie

1 9" unbaked pie shell
6 T. butter
1 c. light corn syrup
3/4 c. sugar
3 eggs
1 t. vanilla
1/2 t. salt
2 c. coarsely chopped pecans, or you may leave them halved, if desired

Heat oven to 350 degrees. Heat butter, corn syrup, and sugar over medium heat til butter is melted. Whisk together eggs, vanilla, and salt. Slowly add hot mixture to egg mixture, whisking constantly. Place pecans in pie shell. Pour mixture over pecans to fill shell. Place pie on cookie sheet. Bake for 1 hour 15 minutes til set on top and golden brown. Cool 30 minutes. Chill 2 hours or overnight. Serve with whipped cream or ice cream if desired. Makes 1 pie.

Beefy Tomato & Spinach Rotini

3 c. dry rotini pasta, uncooked
1 lb. ground chuck
1/2 c. chopped onion
15 oz can diced tomatoes with basil, garlic, and oregano, undrained
6 oz can tomato paste
1 c. chicken broth
1/2 t. salt
16 oz. spinach leaves

Cook pasta according to pkg. Cook meat and onion in skillet. Drain and rinse. Stir in tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot. Add pasta to meat mixture. Combine lightly. Gently stir in spinach. Cover. Cook 3 minutes until spinach is wilted, stirring after 2 minutes.

Chicken Fettuccine Parmesan Toss

1/2 lb. fettuccine , uncooked
1 T. oil
1 lb. boneless, skinless chicken breasts, cut into strips
3 T. tomato paste
1/4 t. garlic powder
1 can diced tomatoes, undrained
1/2 c. water
1/4 c. Italian dressing
1/4 c. grated Parmesan cheese

Cook pasta as directed on pkg. Heat oil in skillet on medium heat. Add chicken. Cook and stir 8 minutes or until done. Stir in tomato paste and garlic. Cook and stir on medium high heat 1 minute. Add tomatoes, water, and dressing. Cook 2 minutes, stirring occasionally. Drain pasta. Place in large bowl. Add sauce. Toss to coat. Sprinkle with cheese.

Easy Apple Fritters

1 c. SR flour
1 t. cinnamon
1/3 c. milk
1 egg
1 c. chopped apple
1/4 c. sugar
oil

Glaze:
2 c. powdered sugar
1 1/2 T.+ milk

Combine flour, sugar, and cinnamon. Stir in milk and egg. Fold in apple. Pour oil in a deep skillet (or cast iron if you have one) so that it is 1 1/2" deep. Heat oil on high. Oil is ready when dough floats on top. Add heaping teaspoonfuls of dough to hot oil. Cook until brown, about 2 minutes. Then flip. Cook another 1-2 minutes until both sides are brown. Transfer to paper towels to drain. Make glaze. Drizzle over fritters. Wait 3 minutes, then flip and drizzle other side. Best served warm. Yum!

Baggie Omelets

I have never made these myself, but have heard from several of my camping friends that they are delicious..Enjoy!

1 pint size ziploc bag
2 eggs
chopped ham
cooked bacon or Oscar Meyer real bacon pieces
peppers
onions
mushrooms
shredded cheese
any other ingredients you like in your omelets

Place all your ingredients in the ziploc bag. Seal tightly, getting most of the air out. Squish the ingredients together. Place the bag in a pot of boiling water with sealed edge hanging slightly out of pot. (Clip with clothes pin if needed) Boil 10 minutes. Take bag out of water. Carefully open and slide onto plate. Several omelets can be made at the same time using this method.

Strawberry Cream Cheese Cobbler

1 stick butter
1 egg, beaten
1 c. milk
1 c. SR flour
1 c. sugar/splenda
2 qts whole strawberries, capped and washed
4 ox. cream cheese, cut in cubes

Preheat oven to 350 degrees. Melt butter. Pour in 9x13 pyrex dish. Combine egg, milk, flour and sugar/splenda. Pour over butter. Do Not Stir. Add strawberries, in a single layer. Sprinkle cream cheese on top. Bake for 45 minutes, or until top is golden brown and edges are bubbling. This recipe makes its own crust. Top with vanilla ice cream. YUM!

Easter Knot Cookies

2 sticks butter, room temperature
1 1/2 c. sugar
6 eggs
2 T. milk
1 t. flavored extract (I used orange)
1 t. vanilla
8 c. SR flour

Icing: (Buttercream)

3/4 box confectioners sugar
1 stick butter, room temperature
1 t. flavored extract
a little milk*
food coloring

For cookies, Cream butter and sugar. Add eggs, milk, flavor and vanilla. Add flour 1 c. at a time. Stir well after each addition. Roll dough into 1/2" thick logs. Form into knots. Place on parchment paper covered sheets. Bake at 400 degrees for 8 minutes. Remove from oven and ice.

To make icing, combine confectioners sugar and butter. Add flavor. Slowly add milk until desired consistency* is reached. Add food coloring if desired. I divided some of the icing in several small bowls before adding food coloring so I could make several colors.

*Consistency amounts: for a nice thick icing use only 6 T. milk, a little thinner, use 8 T. milk, for a glaze like icing, use 10 T. milk

These cookies are not too sweet but still have a nice texture and flavor to them

Crockpot Pork Tenderloin with Maple Syrup

2 lb. boneless pork tenderloin
1/4 c. soy sauce
1 t. mustard
2-3 T. maple syrup
2 T. oil
2 T. dried onion
1 1.2 t. garlic salt or powder

Place pork in lined crockpot. Mix all other ingredients. Pour over pork. Cover and cook on low for 6 hours. Serve with rice or macaroni and cheese.

another variation:

2-3 lb. boneless pork tenderloin
1 c. chicken or vegetable broth
1/2 c. balsamic or red wine vinegar
1 T. worcestershire sauce
1 T. soy sauce
1 T. honey
1/2 t. red pepper flakes or crushed red pepper
2 cloves garlic, chopped

Place liner in crockpot. Place tenderloin in bottom. Combine all other ingredients and pour over top. Cook on low for 6 hours. Remove from crockpot. Break apart with fork and ladle 1/2-1 c. of juice over top before serving. Store covered in juice in refrigerator (to prevent drying out). May make bbq with leftovers if desired.

Apple Crisp

1 c. chopped pecans, optional
1 c. brown sugar*
1 c. oats
1 c. flour
1/2 c. butter, melted
4 c. apples, chopped
2 t. cinnamon sugar
caramel syrup, optional

Preheat oven to 350 degrees. Spray 9x13 dish. Combine brown sugar, oats, flour and butter. Mix until crumbly. Place apples in dish. Sprinkle with sugar and cinnamon. Top with crumb mixture. Place pecans on top if desired. Bake 40-45 minutes until golden brown. Drizzle with caramel syrup and top with ice cream to serve. YUM!

* I have made this using the splenda blend as well--use half as much

Old Fashioned Tomato Soup

2 c. canned chopped tomatoes
2 c. milk
2 T. butter
1 t. salt
1/2 t. pepper

Place tomatoes in pot. Bring to a boil. Add milk until heated through on medium low heat. Do not allow milk to boil.. Be careful not to scald the milk. Stir. Add butter and seasonings, if desired. Serve with crackers.

*Dad and I don't remember mom ever using anything but tomatoes, milk and maybe some salt when she made this soup

Debbie's Sour Cream Pound Cake

3 c. SR flour
3 c. sugar
1/2 lb butter, room temperature
1 c. sour cream
1 T. vanilla
6 eggs, separated

Cream butter and sugar until fluffy. Add 1 egg yolk at a time. Beat well after each. Add sour cream and vanilla. Add flour gradually. Beat egg whites stiff with mixer on high. Fold into batter. Spray a bundt/angel food cake pan. Pour mixture into pan. Bake at 300 degrees for 1 hour.

* one of Pepaw's favorites

Easter Peeps S'mores

2 graham cracker squares
1 snacksize Hershey's bar
1 Easter peep rabbit

Place all ingredients inside a sandwich size ziploc bag with these directions attached on an index card : Place unwrapped chocolate on top of graham cracker half. Place peep on top of chocolate. Microwave 10-15 seconds..Be sure to watch. Top with other graham cracker half. Enjoy the gooey goodness.

You're one of my favorite peeps~ Happy Easter!

Meatball Casserole

2 1/2-3 lb bag frozen Italian meatballs
46 oz. spaghetti sauce
1 c. mozzarella cheese, shredded
1 c. Italian blend cheese, shredded
1/2 c. Parmesan cheese, shredded
Italian seasoning
loaf of Italian bread
garlic butter

Preheat oven to 400 degrees. Place meatballs in large pan and cover with sauce. Add Italian seasoning to taste. Cook over medium heat until warmed through. Stir as needed to prevent sticking. Remove from heat and place in sprayed 9x13 dish. Layer mozzarella cheese and Italian cheese on top of meatballs. Top off with Parmesan. Bake for 10-15 minutes or until cheese is bubbly and melted. Spread garlic butter over bread and place in oven until browned to serve with casserole. Serve with a nice salad for a complete meal.

Chocolate Chip Cream Cheese Cookies

1 can seamless crescent rolls
8 oz. cream cheese, softened
1/4 c. sugar
2 t. vanilla
1/2 c. mini chocolate chips

Beat sugar, cream cheese and vanilla together til smooth. Unroll crescent roll sheet. Stretch dough slightly until rectangle shaped. Spread cream cheese on top. Sprinkle chocolate chips on top. Roll the crescent roll sheet up tightly and cover in sprayed saran wrap. Refrigerate 2 hours or overnight. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Slice crescent roll into 1/4" slices. Bake 12-14 minutes or until golden brown. Serve and eat warm.

Gooey Butter Cookies

1 box butter cake mix
1 stick butter
1/4 t. vanilla
8 oz. cream cheese, softened
1 egg
unwrapped Hershey's kisses
mini m&m's*

Combine all ingredients with mixer until well blended. Chill dough 2 hours. Roll into small balls and roll in powdered sugar. Bake at 350 degrees for 10-12 minutes. As soon as cookies are out of oven, press a kiss in the middle and allow to cool.

*Stir in m&m's before baking, if desired

Pumpkin Spice Cookies with Hershey Kisses

1 box any cake mix
pumpkin spice Hershey's kisses, unwrapped
15 oz. can pumpkin, not pie filling
1-2 t.cinnamon or pumpkin spice

Preheat oven to 350 degrees. Stir together cake mix and pumpkin. Add spice. Scoop cake mixture onto lined or sprayed pan. Bake 8-10 min.(The longer you bake the crispier they will be) As soon as you take the cookies out of the oven, place one kiss in the middle and allow to cool.