Crockpot Honey Sesame Chicken

1 lb. boneless, skinless chicken breasts, cut up in chunks
pepper
1 c. honey
1/2 c. soy sauce
1/4 c. ketchup
2 T. oil
2 cloves garlic, minced
1/2 c. onion, diced
1/4 t. red pepper
cornstarch
sesame seeds
rice

Place the chicken in a lined crockpot. Sprinkle with pepper on both sides. Combine all other ingredients except rice & sesame seeds. Pour over chicken. Cover. Cook on low 3-4 hours. Combine cornstarch in a little water and whisk it into the crockpot to thicken up the sauce a bit. Stir to coat chicken, Prepare rice and serve chicken over hot rice. Sprinkle sesame seeds on top.

Chicken, Cheese, & Mushroom Casserole

2 c. uncooked instant brown rice
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
salt
pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. half and half
1 t. sage
2 t. thyme
1 t. oregano
1/2 t. celery seeds, optional
1/4 t. cayenne pepper
1 c. onion, chopped and sauteed
1 can chicken broth
2 8oz cans mushrooms
8 T. butter, divided
2 T. oil
8-12 pieces raw chicken, skinless, boneless (I used tenderloins)*

Preheat oven to 350 degrees. Spray 9x13 casserole dish. Melt 4 T. butter and mix with soups, onion, half and half, and spices. Set aside. Layer rice, salt, pepper to taste, then 1 c. cheddar cheese in casserole. Saute mushrooms in 4 T. butter and oil in skillet until golden brown.  Place all but 1 c. mushrooms on top of rice and cheese. Salt and pepper chicken pieces and place on top of mushrooms. Dob soup mixture over chicken and rice. Pour chicken broth on top.  Bake uncovered for 1 1/2 hours. Add mozzarella cheese on top last 10-15 minutes til melted. Cover with foil to prevent over browning.

* could use pork instead, if desired

This is one of our favorites!

Lemon Blueberry Bars

1/2 c. butter
1 yellow cake mix
2 eggs, divided
2 8 oz. pkgs cream cheese, softened
1/2 c. sugar
1 T. lemon zest
3 T. lemon juice
2 1/2 c. blueberries

Heat oven to 350 degrees. Line 9x13 pan with foil, extending over sides. Microwave butter on High 1-1 1/2 minutes or until melted. Add cake mix and 1 egg. Beat with mixer until well blended. Press 2/3 of mixture on bottom of pan. Beat cream cheese and sugar with mixer. Add remaining egg, zest, and juice. Mix well. Pour over crust. Top with berries. Place small pieces of remaining cake mixture into cream cheese layer. Bake 55 minutes - 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars, if desired. Store refrigerated.

BBQ Bacon Party Spread

2 8 oz pkgs cream cheese, softened
1/2 c. bbq sauce
1 pkg Oscar Meyer bacon pieces
1 small tomato, chopped
1/2 c, chopped green pepper
1/3 c. sliced green onion
1 1/2 c. shredded cheddar cheese

Spread cream cheese onto pizza pan or platter. Drizzle with bbq sauce. Top with remaining ingredients. Serve with crackers.

Buffalo Chicken Dip

8 oz. cream cheese, softened
6 oz. Oscar Meyer Deli Fresh Oven Roasted Chicken Breast
1/2 c. hot pepper sauce for wings
1/4 c. blue cheese crumbles
2 green onions, sliced

Spread cream cheese in bottom of  9" microwaveable pie plate. Combine chicken and sauce. Spoon over cream cheese. Top with blue cheese and onions. Microwave on high for 2 minutes until heated through. Serve warm with celery sticks and crackers.

Mini Cheesecakes

1 c. graham cracker crumbs
3/4 c. + 2 T. sugar, divided
3 T. butter, melted
3 8 oz. pkgs, cream cheese , softened
1 t. vanilla
3 eggs
whipped topping
2 c. blueberries*
1 T. lemon zest

Heat oven to 325 degrees. Combine crumbs, 2 T. sugar, and butter. Press into bottoms of 18 paper lined muffin tins. Beat cream cheese, remaining sugar, and vanilla until blended. Add eggs, 1 at a time.Blend on low speed until combined. Pour over crusts. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours. Spread whipped topping over each cheesecake and top with blueberries and zest.

*other fruits may be used instead

Parmesan Broccoli Pasta

1 head broccoli, cut apart
3 qts. water
1 lb pasta (I used bowtie)
5 oz. Parmesan cheese, shredded
1/3 c. oil
salt
pepper

Place broccoli in boiling water until al dente, 3-4 minutes. Remove and set aside. Bring water back to a boil and cook pasta according to directions on box. Drain, reserving 1/4 of the water. Combine pasta with broccoli, remaining ingredients, and water to achieve desired consistency. Toss and serve hot..

Mandarin Orange Pies

2 graham cracker crusts
1 can Eaglebrand milk
1/3 c. lemon juice
15 oz. can mandarin oranges, drained
1 c. drained crushed pineapple
16 oz. cool whip

In large bowl, combine all ingredients and pour into crusts. Refrigerate at least 1 hour. Enjoy!

One Hour Yeast Rolls

1 c. warm water
1/4 c. sugar
1/3 c. oil
2 T. dry yeast
1 t. salt
1 egg, beaten
3 1/3 c. flour
2-3 T. melted butter
a little honey

Combine warm water, sugar, oil, and yeast. Let stand 15 minutes. Stir in salt and beaten egg. Gradually add flour. Dough will be sticky. Add enough flour until manageable. Let dough rest in bowl for 10 minutes. Cover with towel--This allows dough to rise more. Spray hands with non stick spray. Form dough into balls. Place balls so they don't touch on cookie sheet. Let rise 20 minutes. Bake at 375 degrees for 10 minutes. Mix 2-3 T. melted butter with honey and brush on top of rolls if desired.

Debbie's Buttercream Icing

1 stick butter at room temperature
1/4 c. cream cheese
vanilla
3-4 c. powdered sugar*

Cream all ingredients together with electric mixer until thickened and smooth. Spread on dessert. (Cream cheese can be omitted)

* depending on how much you are needing. I have also made this icing thinner for spreading on cookies.

3/4 box confectioners sugar
1 stick butter, room temperature
1 t. flavoring (I have used vanilla, lemon, orange)
a little milk**
food coloring, if desired

**adding 6 T. milk to this basic recipe produces a nice thick buttercream icing. 8 T. makes a thinner one. 10 T. makes a nice thin glaze like icing for cookies

Buttercream Icing

1 t. vanilla
1/4 c. unsalted butter, softened 1 hour
2 c. powdered sugar
2-3 T. water

Cream butter and sugar until fine. Add vanilla and water until consistency reached.

S'Mores Pockets

crescent rolls
chocolate chips
miniature marshmallows
graham cracker crumbs

Open crescent rolls and lay each one across each sprayed empty muffin cup. Place a few chocolate chips and marshmallows in center. Add cracker crumbs. Fold up crescent roll over the top and bake at 350 degrees for 15 minutes. YUM!

Peanut Butter Fudge

1 pound while almond bark
1 c. creamy peanut butter
1 c. chopped pecans/walnuts

Melt almond bark in microwave following directions on package. Stir until smooth. Stir in peanut butter and nuts. Spread into sprayed 8x8 pan. Chill until firm. Cut into squares. Makes 1 3/4 pounds of fudge.

Butternuts

Cookie batter:

3/4 c.+ 1 T.  butter, room temperature
1/2 c. powdered sugar
1 3/4 c. flour
6 oz. butterscotch chips
1 c. chopped pecans

Rum Glaze:

3 c. powdered sugar
1 t. rum extract
1/2 c. chopped pecans
3-4 T. milk or water

Cream butter with powdered sugar til light and fluffy. Blend in flour, mix well. Add butterscotch chips and pecans. Shape dough into balls. Place 1" apart on parchment lined cookie sheet. Bake in 325 degree oven for 15 minutes or until firm, but not brown. Cool. Make run glaze by mixing all ingredients until smooth. Use a spoon to pour over cookies. Sprinkle with pecans.

Pecan Pie Caramel Cheesecake

Crust:

3 c. graham cracker crumbs
1/2 c. melted butter
1/2 c. sugar

Filling:

24 oz, cream cheese, softened
2 eggs
3/4 c. sugar
1 t. vanilla
1/2 c. flour
3/4 t. cinnamon
1/4 t. nutmeg

Topping:

1 1/2 c. pecan halves
2 c. caramel sauce

Preheat oven to 325 degrees. In a large bowl, mix all the crust ingredients together until moiset. Press into a 10" spring form pan and set aside. Whip cream cheese and sugar together until smooth. Stir in vanilla and eggs, one at a  time. Scrape sides and bottom bowl and stir again. Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again. Place pan on cookie sheet. Pour filling into crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles when moved. Remove from  oven and cool completely. Arrange pecan halves over entire cheesecake in a circle. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, run a knife around the edges of cheesecake and remove sides of spring form pan.To serve, drizzle 1 c. caramel sauce over entire cheesecake and cut. Serve with extra syrup.

Turtle Cheesecake

Warning: This cheesecake takes two days to make! Plan ahead.

Crust:

3 c. chopped pecans
1 stick butter, melted
1/3 c. sugar
1/4 t. salt

Filling:

24 oz. cream cheese, softened
1/4 c. sour cream, not light
3/4 c. sugar
1 T. vanilla
3 eggs
1 c. semi sweet chocolate chips

Topping:

1 c. chopped pecans
11 oz. caramels, unwrapped
1 c. semi sweet chocolate chips
6 T. milk, divided

Preheat oven to 300 degrees. Line a 13x9 pan with parchment paper so that paper extends over long side of pan. Combine crust ingredients with a fork. Press into bottom of pan. Bake 20 minutes. Prepare filling while crust is baking. Cream together cream cheese, sour cream, sugar, and vanilla. Add eggs one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 c. chips. Pour filling over chips and return to oven. Bake for 50 minutes. Cool for  1 hour. Place in refrigerator overnight. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter. Prepare toppings. Toast chopped pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in microwave safe bowl with 4 T. milk. Microwave at 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and sprinkle with toasted pecans. Place chocolate chips in microwave along with 2 T. milk and heat for 30 second intervals, about 2 minutes total. Stir until smooth ans drizzle over caramel pecan topping. Allow chocolate to set before serving.

*If in a pinch use store bought caramel and fudge toppings instead

Apple Cherry Cobbler

1 egg, beaten
1/2 c. sugar
1/2 c. milk
2 T. oil
1 c. SR flour
21 oz can cherry pie filling
21 oz. can apple pie filling
1 T. lemon juice
1 t. vanilla

Topping:
 1/3 c. packed brown sugar
3 T SR flour
1 t. cinnamon
2 T. butter, softened

Combine 1st four ingredients of cobbler mixture. Add flour and blend well. Pour into sprayed 13x9 pan. Combine fillings, lemon juice, and vanilla. Spoon over batter. Combine all topping ingredients. Sprinkle over filling. Bake at 350 degrees for 40-45 minutes or until bubbly. Cover edges to prevent over browning if needed. Makes 12-16 servings. Serve with vanilla ice cream or whipped topping

Four Ingredient Peanut Butter Cookies

1 c. peanut butter
1 c. sugar/Splenda
1 egg, lightly beaten
1 t. vanilla

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Combine all ingredients on low speed until well combined. Spoon 1 1/2 T. dough, 1 1/2" apart onto cookie sheet. Flatten with fork tines, making a cross pattern on the cookies. Bake 10-12 minutes until golden around the edges. Cool and store in covered container.

Old Fashioned Cornbread Dressing

2, 6 oz. pkgs cornbread mix
3 celery sticks, chopped*
1/4 medium sized onion, chopped
1 1/2-2 c. chicken broth
1-2 T. poultry seasoning
salt
pepper

Mix cornbread according to directions. Add celery and onion. Bake according to box. You may need to add 5-10 more minutes because of the celery and onion. Let cool. Crumble in large pan or dish. Add broth, salt, pepper, and poultry seasoning to taste. Mix thoroughly by hand. Mixture will be very moist. Bake at 375 degrees until slightly brown on top. Don't let the edges burn, about 35-45 minutes should be enough. Makes about 6 servings.

*I like to use sliced chestnuts instead

Rolo Chocolate Cookies

2 1/4 c. SR flour
3/4 c. cocoa
1 c.+ 1 T. sugar
1 c. firmly packed brown sugar
1 c. butter, softened
2 t. vanilla
2 eggs
1 c. chopped pecans
48 Rolo caramels, uncovered

Heat oven to 325 degrees. Combine flour and cocoa. Add 1 c. sugar, brown sugar, and butter until light and fluffy. Add eggs and vanilla. Beat well. Stir in 1/2 c. chopped pecans. Chill dough to stiffen. Shape 1 T. dough around 1 Rolo, covering completely. Combine remaining pecans and 1 T. sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart, on parchment paper lined cookie sheets. Bake at 325 degrees for 10 minutes or until set and  slightly cracked. Cool 2 minutes. Remove from cookie sheets. Cool completely.

Chocolate Cherry Almond Fudge

1 can Eaglebrand milk
2 c. white chocolate chips
3 c. miniature marshmallows
1 c. dried cherries, chopped
3-4 drops red food coloring
1/2 c. shopped almonds or pecans

Combine Eaglebrand milk and white chips in microwave. Heat until melted and smooth. Add cherries and nuts and marshmallows. Stir in food coloring to change fudge to pink. Spread into foil lined or sprayed 8x8 pan. Refrigerate until firm. Cut into squares. Store tightly covered in refrigerator for up to a month.

Crockpot S'mores Brownies

10 T. butter
1/3 c. milk chocolate chips
1 c. extra fine sugar
2 eggs
2 t. vanilla
3/4 c. plain flour
1/4 t. salt
2 T. cocoa
16-18 individual graham crackers
2 c. milk chocolate chips
3 c. miniature marshmallows

Line crockpot with aluminum foil. Melt chocolate and butter in microwave or saucepan until smooth. Cool slightly. Beat eggs and vanilla with sugar. Add in chocolate mixture until well combined. Combine cocoa, flour and salt. Add to rest of batter. Do not overmix. Pour half of batter in crockpot. Top with graham crackers, piecing together at edges to fit and fully cover brownie batter. Sprinkle chocolate chips on top. Top with remaining batter. Cover. Cook on low for 1 1/2 hours. Tops will look like they are undercooked. Pulling on foil will help determine doneness. If brownies lift easily without buckling, remove from crockpot and allow to cool. If they buckle, bake 15 more minutes, check again, and remove. Once cooled, top with marshmallows and place under oven broiler for 30-60 seconds until toasted. Be sure to watch closely as marshmallows burn quickly! Remove from oven, cut, serve, and enjoy!

Cherry Chocolate Cookies with Glaze

Cookie Base:

2/3 c. butter/margarine, softened
3/4 c. sugar
1 egg
1 1/2 t. vanilla
1 2/3 c. SR flour
1/3 c. cocoa
18 maraschino cherries, well drained and halved
chocolate glaze recipe

Heat oven to 350 degrees. Beat butter, sugar, egg, and vanilla until fluffy. Add flour and cocoa. Dough will be stiff. Shape into 1" balls. Place 1" apart on lined cookie sheet. Press cherry half in center of each ball. Bake 8-10 minutes or until almost set. Cool completely. Prepare chocolate glaze. Frost each cookie, leaving cherry exposed. Makes about 30 cookies.

Chocolate Glaze: 

2 T. sugar
2 T. water
1/2 c. semi sweet chocolate chips

Combine sugar and water in saucepan. Cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Remove from heat and immediately add chocolate chips. Stir until melted. Cool until glaze is spreading consistency. Spread on cooled cookies. Makes about 1/2 c. glaze. 

Rolled Walnut Bites

1/2 c. butter
1 1/4 c. confectioners sugar
1 t. vanilla
2 c. flour
1 c. chopped walnuts (may substitute pecans, if desired)
1/2 c. Snickers miniatures, chopped

Cream butter, 1/4 c. confectioners sugar, and vanilla together. Slowly blend in flour, nuts, and snickers. The mixture will look too dry in the beginning, but as you continue to blend it will come together. Form into 1 1/2" balls. Place on cookie sheet. Refrigerate for 30 minutes. Bake in preheated 350 degree oven for 12-14 minutes. Remove from oven and let rest for 5 minutes. Roll cookies in remaining confectioners sugar, until covered.

Pineapple Coconut Snowballs

8 oz. pkg cream cheese, softened
8 oz. can crushed pineapple, well drained
2 1/2 c. flaked coconut

Beat cream cheese and pineapple until well combined. Cover and refrigerate for 30 minutes. Roll into 1" balls. Roll into coconut. Refrigerate 6 hours or overnight. Makes about 2 dz.

Crockpot Orange Chicken Thighs/Breasts

4 skinless, boneless chicken thighs
1/2 c. orange juice
1/2 c. orange marmalade
1/4 c. soy sauce
1 clove garlic, minced
2 T. ketchup
flour

Remove amy visible fat from thighs. Roll in flour until well coated. Set chicken in bottom of lined crockpot. Combine next 5 ingredients until well blended. Pour sauce over thighs and cover. Cook on low for 4 hours. Remove thighs from crockpot and serve with sauce poured over them. Great with rice or pasta.

*May also use boneless chicken breasts or boneless pork chops, instead of thighs.

Crockpot Super Easy Chicken

4 chicken breasts, cubed
2 14 oz cans Italian diced tomatoes
1 env. dry Lipton Herb & Garlic soup mix
bow tie pasta
shredded Parmesan cheese

Place liner in crockpot. Mix soup mix and tomatoes together. Place in crockpot. Add chicken and stir. Cover. Cook 6-8 hours on low. Cook pasta according to directions on box. Serve chicken over pasta. Sprinkle with Parmesan cheese.

Crockpot Pork Chop Suey over Rice

1 lb. boneless pork shoulder, cut into 3/4" cubes
1 small onion, cut into wedges
5 oz. can bamboo shoots, drained
1/2 c. teriyaki baste and glaze
1 t. grated ginger
1 lb. frozen broccoli, carrots, and water chestnuts, thawed and drained
2 c. uncooked instant rice ( I use brown)
water

Place liner in crockpot. Combine 1st 5 ingredients, mixing well. Place in crockpot. Cover. Cook on low 5-7 hours. About 15 minutes before serving, stir vegetables into pork. Increase setting to high and cook an additional 10-15 minutes until vegetables are tender. Cook rice as directed. Serve pork chop suey over rice.

Pork Chops in Savory Mushroom Cream Sauce

4 boneless pork loin chops
1/2 t. seasoned salt
1/2 t. pepper
4 t. oil
1 medium onion, cut into wedges
8 oz. fresh mushrooms, sliced
1/2 c. chicken broth
4 t. cornstarch
6 oz. sour cream
4 c. hot cooked pasta or rice

Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 t. oil in skillet over medium high heat. Add pork chops. Cook until golden brown on each side. Remove from skillet. Set aside. In same skillet, heat remaining oil over medium heat. Add onion and mushrooms. Cook 3 minutes, stirring frequently. Combine broth and cornstarch. Add to skillet. Heat to boiling. Return pork chops. Spoon some sauce over chops. Reduce heat. Cover. Simmer 8-10 minutes, stirring occasionally, until pork is no longer oink in center. Stir in sour cream until well blended. Cook over low heat until heated through. Serve with rice or pasta.

Easy Baked Pork Chops

4-6 boneless pork chops
1 can cream of mushroom soup
1 soup can water
1 pkg. onion soup mix

Preheat oven to 350 degrees. Place chops in sprayed baking dish. Combine soups with water. Pour over chops. Cover with foil and bake for 30-45 minutes, until done. This recipe creates its own gravy for rice or potatoes too!

Easy Honey BBQ Baked Pork Chops

10 pork chops
salt and pepper
honey bbq sauce
1 large onion, finely chopped
water

Place 1" water in bottom of large baking pan, that has been sprayed. Add a layer of onions to water. Salt and pepper pork chops on both sides. Place pork chops on top of onion, then add more onions on top pf chops. Add water to cover. Bake at 450 degrees for 1 hour. When nearly done, remove from oven and pour bbq sauce evenly over meat. Return to oven for 3-5 minutes on broil, or until bbq sauce is browned. Serves 8-10 people.

Orange Marinated Pork Tenderloin

1 c. orange juice
1/3 c. soy sauce
1/4 c. olive oil
2 t. dried rosemary, crumbled
3 garlic cloves, pressed
2 12 oz. pork tenderloins

Combine first 5 ingredients. Place in sprayed 9x13 baking dish. Add tenderloins and marinate at least one hour or overnight. (I usually do overnight) Preheat oven to  400 degrees. Drain pork, reserving marinade. Place pork on baking sheet and season generously with pepper. Roast until cooked through, about 20 minutes. Bring reserved marinade to a boil in saucepan. Slice pork tenderloins and serve, using the marinade as sauce. Serves about 6 people.

Cinnamon Baked Applies

6 large baking apples, cored
1/4 c. + 2 T. Splenda, divided
1 1/2 t. cinnamon, divided
1 1/2 t. nutmeg, divided
2 T. margarine/butter, divided
1/2-3/4 c. unsweetened apple juice

Place apples in sprayed 2 qt. dish. Pour 1 T. Splenda into each apple cavity. Add 1/4 t. cinnamon, and 1/4 t. nutmeg, to each apple cavity. Top with 1 t. margarine. Place juice in a pan and bring to a boil. Pour into dish. Bake uncovered 50-60 minutes at 400 degrees until tender. Baste occasionally with juice to prevent drying out apples.

*I love apples with pork chops! YUM!

Baked Pork Chops with Gravy

4 pork chops
1 can  cream of mushroom soup or one can cream of garlic soup (Progresso meal starter)
1 large onion
pepper

Preheat oven to 350 degrees. Place chops in sprayed baking dish. Pour can of soup on top. Cube onion and toss on top. Cover with foil and bake 45 minutes. Remove and uncover to thicken sauce. *There is no need to add any additional liquid unless you like a thinner gravy.

Easy Baked Pork chops with Stuffing

6 lean pork chops
1 box Stove Top pork stuffing mix
1 can cream of mushroom soup

Line 13x9 pan with aluminum foil on bottom and sides. Heat oven to 300 degrees. Make stuffing according to directions on box. Brown pork chops and arrange in bottom of pan. Top each pork chop with spoonful of stuffing, evenly distributed among them. Spoon undiluted soup on top of stuffing. Cover pan completely with foil and seal edges. Bake for 2 -2 1/2 hours.

Reuben Casserole

32 oz. bag sauerkraut, drained
1 lb. deli style corned beef, chipped
8 oz. bottle Thousand Island dressing
1 lb. deli style Swiss cheese, sliced
12 slices buttered rye bread, cut into 1" pieces

Preheat oven to 350 degrees. Spray 9x13 dish. Layer the sauerkraut (squeeze dry first with hands), corned beef, dressing, & cheese. Top with bread cubes. Bake uncovered for 45 minutes. Cool 15 minutes and serve.

Holly Fudge

1 c. sugar
1/2 c. butter
1/2 c. heavy cream*
1/8 t. salt
2 c. confectioners sugar
1 t. vanilla
1 c. red and green candied cherries, chopped
chopped pecans, optional

Coat 8x8 pan with spray. In large saucepan, bring sugar, butter, cream, and salt to boil over medium heat. Stir frequently. Allow to boil for 5 minutes.Stirring constantly. Remove from heat and slowly add confectioners sugar and vanilla. Stir until smooth and well combined. Stir in cherries until evenly distributed. Spoon into pan and chill 1 hour, or until firm. Cut into squares and serve or store in airtight container. This is a pretty fudge for Christmas.

*May substitute eggnog for cream if desired
**Leave out the cherries and you have a great vanilla fudge!

Cream Cheese Berry Cake with Lemon Icing

2 pkgs. crescent rolls
8 oz. cream cheese, softened
2 T. brown sugar or Splenda blend
1 t. vanilla
1/2 c. strawberry/blackberry preserves (sugar free with Splenda is ok)
fresh strawberries
fresh blueberries
1 lemon
confectioners sugar, or Splenda blend
1 egg

Lay out crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Spread preserves on top. Sprinkle blueberries and strawberries on top. Pull points of crescent rolls up and over to cover fruit. Egg wash pastry. Bake at 375 degrees for 20 minutes. Combine juice and zest of lemon with confectioners sugar until it becomes a glaze. Drizzle over warm cake and garnish with more strawberries if desired.

Best Ever Moist Brownies

1/2 pound butter
4 eggs
2 c. sugar
1/2 c. SR flour
1 t. vanilla
1/2 c. pecans, chopped (optional)
4 oz. unsweetened chocolate (3 T. unsweetened cocoa + 1 T. butter = 1 oz unsweetened chocolate)

Preheat oven to 350 degrees. Grease 9x13 pan. Melt butter and chocolate. Set aside to cool. Beat eggs and sugar. Add vanilla. Add chocolate to egg mixture until well blended. Stir in flour until blended. Add pecans. Pour into pan and bake 25 minutes until set.

Crockpot Hawaiian Chicken

4 boneless, skinless chicken breasts, cut into chunks
1 c. pineapple juice, from canned pineapple
1/4 c. brown sugar, firmly packed
12 oz. can pineapple chunks, drained
chopped onion, optional
1/2 c. green pepper, chopped

Combine all ingredients. Place in lined crockpot. Cook on low for 6 hours. Serve over rice with Katsu or soy sauce if desired.

Mashed Potatoes

4-5 average size Russet potatoes, washed, peeled, and cut into chunks
1/2 c. milk
1/2 stick margarine
1 t. salt
water

Place potatoes in large pan of water. make sure the potatoes are covered. Add salt. Cook 25+ minutes in boiling water, until potatoes are fork tender. Heat milk in microwave. Drain potatoes in pan. Add margarine to hot potatoes. Using a hand mixer on high, beat the potatoes. Add heated milk a little at a time until they have reached desired creaminess. Place dollop of margarine on top before serving.

*Do not overcook or overbeat, potatoes will be gluey.

Butterscotch Brownies

2/3 c. butter
2 1/3 c. brown sugar, or brown sugar blend (only use half as much)
3 eggs
2 1/2 c. SR flour
6 oz. butterscotch chips

Melt butter. Add brown sugar. Add eggs, one at a time. Add flour. Stir in chips. Pour into 9x13 pan. Bake at 350 degrees for 20-25 minutes.

*can also substitute cinnamon chips if desired

Barbecue Chicken

4 boneless, skinless chicken breasts, or tenderloins (3-4 tenderloins = 1 breast)
barbecue sauce, I use Kraft (no corn syrup)

Place chicken in sprayed 9x13 dish. Pour sauce over top. Bake uncovered at 300 degrees for 1 hour 30 minutes.

Serve with mashed potatoes, macaroni and cheese, or rice.

Sugar Free Blueberry Cobbler

2 c. fresh blueberries
1 c. Splenda
3/4 c. SR flour
1/2 c. butter
3/4 c. milk

Preheat oven to 350 degrees. Put butter in 8x8 pan. Place in oven until melted. Combine splenda, flour, and milk. Pour over batter. Do not stir! Add spoonfuls of blueberries on top. Do not stir! Bake 45-50 minutes until golden brown. Serve with whopped cream or ice cream if desired.

Mom's Chocolate Covered Cherries

1/2 lb. butter (2 sticks)
1/2 can Eaglebrand milk (of a 14 oz can)
2 boxes confectioners sugar (1 box = 3 c., so you'll need 6 c. for the recipe)
1 t. vanilla
1 c. chopped pecans, optional
maraschino cherries with stems
chocolate or vanilla almond bark
heath bits, optional

Cream butter and milk. Add sugar, vanilla and nuts. Mix by hand and roll into balls. Chop cherries or leave whole (I left them whole). Form balls around cherries, leaving stems out. *Melt almond bark in microwave as directed on package. Hold cherries by stem and dip into melted chocolate. Set on wax paper covered cookie sheet til set. May be placed in refrigerator for faster setting. Store in covered container. Makes 80-100 balls.

I also made some Heath balls with just the Heath bits poured in with the creamed mixture, rolled in balls, and dipped in white chocolate.

Yummy!

*The almond bark I bought didn't have any directions on it as to how to melt the chocolate so I thought I better add them on here.

Break chocolate into small pieces and place in a microwave safe bowl. Heat on full power for 1 1/2 minutes, then stir. Place in microwave again on full power for 15 seconds. Stir. Keep doing this until it is the right consistency for dipping. If the almond bark gets too thick, do not add water or milk. Add a drop of vegetable oil instead, and stir.

Additional pictures of chocolate covered cherries and heath balls:

Hummingbird Cake

Cake Batter:

1 1/2 c. chopped pecans, divided

3 c. SR flour

2 c. sugar

1 t. cinnamon

3 eggs, beaten

1 3/4 c. mashed ripe bananas (about 4)

8 oz. can crushed pineapple (do not drain)

3/4 c. oil

1 1/2 t. vanilla

Icing:

8 oz. cream cheese, softened

1 c. powdered sugar

1 t. vanilla

1-2 T. milk

 Preheat oven to 350 degrees. Spray an angel food/Bundt cake pan. Stir together flour, sugar, & cinnamon. Add eggs, bananas, pineapple, oil, vanilla, and 1 c. pecans. Combine until moistened. Pour in pan. Bake for 1 hour and 10 minutes. Cool cake in pan on a wire rack 15 minutes. Remove from pan and cool completely before adding icing. Prepare icing by combining cream cheese, powdered sugar, vanilla and 1 T. milk with a mixer. Add remaining milk, 1 tsp. at a time until smooth and spreading consistency. Add pecans to icing if desired. Spread over cooled cake. Sprinkle remaining pecans on top. *Icing will look more professional if a thin layer is added first, allowed to dry, then apply a second coat of icing.

Here is a photo of the cake made with the pecans stirred into the cream cheese icing before spreading on the cake. Yummy!

Chocolate Pudding Dump Cake

1 chocolate cake mix
1 small pkg. instant chocolate pudding
1 1/2 c. milk
1 1/2 c. chocolate chips

Preheat oven to 350 degrees. Prepare pudding as directed on box. Add cake mix. Stir well to blend. Batter will be thick. Pour into sprayed 8x8 pan. Scatter chips on top. Bake for 30 minutes or until edges pull away from the sides.

Chicken and Rice with Mushroom Marsala Casserole

1 T. butter
1 T.  olive oil
2 garlic cloves, minced fine
16 ounces fresh mushrooms, sliced
1 1/2 T. flour
1/2 c. marsala wine (or white wine)
1/2 c. heavy cream
1 T. tomato paste
2 c. chicken broth
1 t. salt
1/4 t. each black pepper, cayenne pepper, oregano, parsley and garlic powder
1 c. long-grain or brown rice, uncooked
2 c. of cooked chicken breasts, chopped in chunks
2 T. grated Parmesan cheese mixed with 2 T.Panko

Preheat the oven to 350°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the garlic and mushrooms and cook, stirring occasionally, until softened, about 5 - 7 minutes. Add the seasonings with salt and pepper. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream, heat on low, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups of stock with tomato paste. In a greased deep dish casserole, add rice in the bottom, top with the chicken. Pour the mushroom gravy on top. Cover tightly with foil and bake until bubbly, about 35 minutes. Add Parmesan mixture on top and bake 5 more minutes.

Mushroom and Sausage Sauce for Pasta

8 oz. bowtie pasta, uncooked
1 lb. sweet Italian sausage links, cut in 1" pieces
8 oz. fresh sliced mushrooms (about 3 c.)
1 c. green pepper, chopped
1 c. onion, chopped
2 c. marinara sauce
grated Parmesan cheese

Cook pasta per directions. In large skillet, cook sausage until brown and cooked through.Remove and set aside. Drain off all but 1 T. fat, heat until hot. Add mushrooms, peppers, and onions. Cook and stir constantly about 5-7 minutes. Add reserved sausage and marinara sauce. Cook until heated through about 5 min. Serve over hot pasta. Sprinkle with Parmesan cheese.

Mushroom Chicken Piccata

4 boneless skinless chicken breasts
4 t. olive oil, divided
8 oz. mushrooms, sliced
2 t. minced garlic
1/4 c. white wine, optional
1 lemon
1/2 c. chicken broth

Season chicken with salt and pepper on both sides and heat in large pan over medium heat. Add 2 t. olive oil. Cook chicken until nicely browned. Remove to a plate and cover. In the same pan, warm remaining 2 t. oil over medium high heat. Add mushrooms and garlic. Saute 7-8 minutes. Add wine and broth. Heat until bubbling nicely. Slice 4 thin slices of lemon and add to the pan along with the remaining lemon juice. Continue cooking until sauce becomes a glaze, about 2 minutes. Add the chicken to the sauce and heat through.