Fab Fudge

2 1/4 c. sugar
3/4 c. evaporated milk
1 c. chopped nuts
16 large marshmallows
1/4 c. margarine
1/4 t. salt
1 c. chocolate chips
1 t. vanilla

Combine and cook all ingredients except chocolate chips, nuts, and vanilla over medium heat. Stir constantly. Bring to a boil, then boil and stir 5 minutes more. Take off stove and add 1 c. chocolate chips until melted.
Stir in nuts & vanilla. Spread in 8x8 pan (lined with foil for easy removal) until firm. Cool. Cut into squares.

Shirley's KY Pegasus Pie

1/2 c. margarine, melted
1 c. sugar
1/2 c. SR flour
2 eggs, beaten
1 t. vanilla
3/4 c. chocolate chips
3.4 c. chopped pecans
9" unbaked pie shell

Combine first 7 ingredients by mixing with a fork. Pour into pie shell, placed on cookie sheet. Bake at 350 degrees for 45 minutes until brown on top. Serve with ice cream.

Waffle Cakes

3 c. SR flour
2 c. sugar
1/2 c. cocoa
2 c. cold water
2/3 c. oil
1 t. white vinegar
1 T. vanilla

Heat oven to 350. Combine flour, sugar, and cocoa. Add water, oil, and vanilla until smooth. Spray waffle cake pan with non stick spray. Pour 1/2 c. batter into each section. Bake 14-16 minutes, or until golden brown & center is set. Cool Completely. Top with desired toppings or ice cream.

*I have also made these with a vanilla cake mix, adding the ingredients listed on the box and stirring as directed on box. I put 1/3 c. batter in each sprayed section and baked for 17 minutes. I cooled 10 minutes before removing from pan with rubber scraper. I also made some of them with chocolate chips and toffee pieces in them, some with butterscotch chips, and some with caramel bits.I served the plain ones with fruit. No need for syrup. I saved some of the plain vanilla ones to use as shortcakes with strawberries for another day. Yum! (One box of cake mix makes 12 waffles)

First picture ..half eaten chocolate chip & toffee bits, 2nd picture is plain vanilla waffle cakes.

J.J.'s Chocolate Chip Cookie Sweet Rolls

4 c. whole milk
1 c. sugar
1 c. oil
9 c. plain flour
2 pkgs. dry yeast
1 T. salt
1 t. baking soda
1 t. baking powder
1 stick butter, melted
2 t. vanilla
1 c. brown sugar
1/2 c. sugar
1 t. salt
1 1/2 c. chocolate chips or chunks
1 c. chopped pecans, optional
Icing:
8 oz. cream cheese, softened
3 c. powdered sugar
1 stick butter, softened
1 c. whole milk
2 1/2 t. vanilla
3/4 t. salt

Combine milk, oil, and sugar in pan. Heat until very warm, but not boiling. Allow to cool until slightly warmer than lukewarm. Sprinkle yeast over the surface of the liquid, then add 8 c. flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel and allow to sit for 1 hour. After 1 hour, add in additional cup of flour as well as the baking soda, powder, and salt. Mix until combined. Refrigerate dough, covered until you need it. Preheat oven to 375. Spread melted butter in the bottom of 2 pie pans or 1 9x13 dish. Divide dough in half. Store one half in refrigerator for another use. Place the other half on a floured surface. Roll into a large rectangle. Add vanilla to melted butter. Drizzle over rectangle. Spread evenly. Mix sugar & salt. Sprinkle evenly over butter. Do the same with each of the brown sugar, chocolate chips, and nuts. Starting with the side farthest from you, roll dough towards you until it's the shape of a tight log. Pinch the edges to seal. Slice into 1/2-3/4" thick rolls and lay cut side down on sprayed dish. Allow to rise 20 minutes. Bake 15-20 minutes, until golden brown on top. Mix all icing ingredients with a mixer until smooth. Remove rolls from oven and  allow to sit 5 minutes, Drizzle icing over rolls. Be sure to get the icing around all edges and cover the surface so they'll be nice and moist. Sprinkle tops with additional nuts. Serve warm or at room temperature. YUM! Makes 24 rolls.

Diana's Strawberry Pie

1 c. sugar
2 T. cornstarch
1 c. water
small box strawberry jello
1 baked pie crust
4 c. strawberries (whole or halved, your choice)

Combine the sugar, cornstarch, and water. Cook and stir over medium heat until thick and clear. Add 1/2 box (about 3 1/2 T.) strawberry jello.Cool. Line strawberries inside shell. Pour cooled glaze over strawberries. Top with redi-whip before serving. Makes 1 pie.

Orange Creamsicle Cake

1 white cake mix
12 oz. orange soda
1 tub vanilla icing or cream cheese icing

Preheat oven according to directions. Combine cake mix & soda. Pour in 9x13 pan and bake according to box. Cool. Frost with icing.

Old Fashioned Bread Pudding with Vanilla Sauce

4 c. (8 slices) cubed white bread
1/2 c. raisins
2 c. milk
1/4 c. butter
1/2 c. sugar
2 eggs, slightly beaten
1 T. vanilla
1/2 t. nutmeg
Sauce:
1/2 c. butter
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. whipping cream
1 T. vanilla

Preheat oven to 350. Combine bread and raisins in large bowl. Combine milk and 1/4 c. butter in saucepan. Cook on medium heat until butter is melted (4-7 minutes). Pour milk mixture over bread. Let stand 10 minutes. Stir in remaining pudding ingredients. Pour into sprayed 1 1/2 qt casserole. Bake 40-50 minutes or until set in center. Combine all sauce ingredients except vanilla in saucepan. Cook over medium heat stirring occasionally until mixture thickens and comes to a full boil (5-8 minutes). Stir in vanilla. Spoon warm pudding into individual bowls and spoon sauce over top. Store refrigerated.

Pork Tenderloin with Peach Honey Mustard Sauce

1/2 medium peach, peeled
2 T. dijon mustard
1 T. honey
1 T. brown sugar
1 t. salt
1/2 t. pepper
1/8 t. cayenne pepper, optional
3/4 lb. pork tenderloin

Place the peach, mustard, and honey in blender. Cover and process until blended. Set aside. In a large resealable bag, combine brown sugar, salt, pepper, and cayenne. Add pork and shake to coat. Using long handled tongs, moisten a paper towel with oil and lightly coat a grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill covered over medium hot heat for 20-25 minutes or until thermometer reads 160. Let stand 5 minutes before slicing. Serve with peach sauce.

*May also be made in oven, rotisserie oven, and crockpot.

Candied Pecans

1 c. sugar
1 t. cinnamon
1 egg white
1 T. water
1 lb pecan halves

Preheat oven to 250. Combine sugar, cinnamon, and salt. Whisk egg white until frothy. Toss in pecans. Mix sugar mixture into pecan mixture until coated. Spread on lined cookie sheet. Bake, stirring every 15 minutes, for 1 hour until evenly browned. Store covered.

Five Spice Pecans

2 c. pecan halves
2 T. brown sugar
2 T. maple syrup
1 T. Chinese 5-spice powder or other favorite blend (5 spice blend contains cinnamon, cloves, fennel, anise, & peppercorns in it) I just used apple pie spice instead

In a large skillet, cook pecans over medium heat until toasted, about 4 minutes. Add brown sugar, syrup & spice powder. Cook and stir 2-4 minutes until sugar is melted. Spread on foil to cool. Store in airtight container. Makes 2 cups.

Cinnamon Sugar Pecans

1/2 c. sugar
1/2 c. light brown sugar
1 T. cinnamon
1 t. salt
4 c. unsalted pecan halves
1 egg white
1/2 t. vanilla
1 t. water

Preheat oven to 300. Line cookie sheet with parchment paper. Combine sugars, cinnamon, & salt. Whisk until combined. Set aside. Whisk egg white, vanilla, and water in a separate bowl til frothy. Add pecans, and toss lightly until well coated. Add sugar mixture & toss til covered. Spread on baking sheet in a single layer. Bake 40-45 minutes, stirring every 15 minutes. The sugar will harden on pecans. Remove from heat and cool.  Store in airtight containers for 1 month.

Pistachio Cream Cheese Cookies

1/2 c. butter, softened
3 oz. cream cheese, softened
1 1/2 c. confectioners sugar
1 egg
3 t. grated lemon peel
1 1/2 t. vanilla
1-2 drops green food coloring
2 1/2 c. SR flour
1/2 c. finely chopped pistachios
60 shelled pistachios (about 1/3 c.)

Preheat oven to 375. Beat butter, cream cheese, & confectioners sugar until well blended. Beat in egg, lemon peel, vanilla, and food coloring. Gradually add & beat flour into creamed mixture. Divide dough in half. Shape each roll into a 7 1/2" long roll. Roll in chopped pistachios. Wrap in plastic. Refrigerate 2 hours until firm. *Unwrap & cut crosswise into 1/4" slices. Place 1" apart on cookie sheet. Press a whole pistachio in center of each cookie. Bake 7-9 minutes until edges are slightly browned. Remove from pans to cool.
*or you could drop 1 t. cookie batter into pistachios, place on sheets, add pistachio on top and bake as directed above. Makes 5 dz. cookies

Penny's Crockpot Steelcut Oatmeal

2 c. steelcut oatmeal
8 c. liquid (I used 7 c. water, one c. 1% milk)
1/2 c. maple syrup
2 t. vanilla

Mix together and place in lined crockpot. Cook on low for 7 hours, or on high 3 1/2. Serve with assorted fruits, nuts, toppings, etc..

*for leftovers, heat in microwaveable bowl for 2 minutes. Stir. (may add 1 T. of milk or water before heating if desired.)

1st picture is when cooking , 2nd picture is all ready  !   Delicious!

Italian Cheese Sticks

6 1/2 oz. pkg pizza crust mix
1-1 1/2 t. garlic powder.
1 T. oil
1 c. shredded mozzarella cheese
1/4 c. shredded Parmesan cheese
1 t. Italian seasoning
pizza sauce

Preheat oven to 450. Add garlic powder to dry pizza crust mix and then make according to directions on pkg. Cover. Allow to rest for 5 minutes. Knead dough 4-5 times until easy to handle. Press dough into an 6" square on a sprayed cookie sheet. Brush top of dough with oil. Sprinkle with cheeses and seasoning. Bake 6-8 minutes until cheese is lightly browned. Cut in half. Cut each half crosswise into 8 strips. Serve with pizza sauce. Makes 16  cheese sticks.

Pecan Pie Cobbler

1 box refrigerated pie crusts, softened per box
2 1/2 c. light corn syrup
2 1/2 c. packed brown sugar
1/2 c. butter, melted
4 1/2 t. vanilla
6 eggs, slightly beaten
2 c. coarsely chopped pecans
2 c. pecan halves
vanilla ice cream

Preheat oven to 425. Spray 9x13 dish. Remove 1 crust and unroll on work surface. Roll into 9x13 rectangle. Place crust in dish, trimming edges to fit. Combine syrup, brown sugar, vanilla, and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust lined dish. Remove 2nd crust from pouch, roll into rectangle, and place over filling. Trim edges to fit. Spray crust. Bake 14-16 minutes or until browned. Reduce oven to 350. Carefully spoon remaining filling over baked pastry, Arrange pecan halves on top in decorative design if desired. Bake 30 minutes longer or until set. Cool 20 minutes. Serve warm with vanilla ice cream.

Broccoli Slaw Salad

1-2 lb. fresh broccoli, chopped small
1/2 red onion, finely chopped
2-4 carrots, grated
1/4-1/3 c. bacon bits
1 apple, chopped small
craisins, raisins, chopped dates
walnuts, pecans, chopped
marzetti slaw dressing

Combine all ingredients well. Cover. Refrigerate at least an hour before serving. Stir before serving.

Chocolate Cherry Cobbler

1 1/2 c. SR  flour
1/2 c, sugar
1/4 c. butter, softened
8 oz. chocolate chips, melted
1/4 c. milk
1 egg, slightly beaten
21 oz. can cherry pie filling
1/2 c. chopped nuts, I use Fishers cookie pieces

Preheat oven to 350. Combine flour, sugar, and butter. Cut with pastry blender (or 2 forks if you don't have one) until the crumbs are the size of small peas. Add milk & egg to cooled chocolate mixture. Mix well. Blend into flour mixture. Spread pie filling in bottom of 9x13 dish. Drop chocolate batter over cherries. Sprinkle nuts over top. Bake 40-45 minutes.

Strawberry Pretzel Dessert

2 c. crushed pretzels
3/4 c. butter, melted
3 T. sugar

8 oz. cream cheese, softened
1 c. sugar
8 oz. whipped topping, thawed
2, 3 oz. pkgs strawberry jello
2 c. boiling water
2, 10 oz. pkgs frozen strawberries

Preheat oven to 400. Stir together first 3 ingredients. Press into bottom of 9x13 dish. Bake 8-10 minutes until set. Cool. Cream together cream cheese and sugar. Fold in whipped topping. Spread on crust. Dissolve jello in water. Stir in strawberries and allow to set briefly. When mixture is about the consistency pf egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Ice Box Pickles

6 c. unpeeled cucumbers, sliced
1 c. red onion, sliced
1 c. green pepper, sliced
1 T. celery seed
1 T. salt
2 c. sugar
1 c. white vinegar

Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. Allow to set in refrigerator for a few weeks, although they can be eaten immediately, they are much better tasting if you wait. They will keep up to 3 months.

S'More Cups

1/2-1 c. graham cracker crumbs, or use whole crackers and crush yourself
1/4 c. powdered sugar
6 T. butter, melted
4 Hershey's milk chocolate candy bars
12 large marshmallows, not the jumbo size, cut in half crosswise

Preheat oven to 350. Combine crumbs, powdered sugar, and butter. Mix well with a fork. Place in bottoms of sprayed mini muffin tins (24 ct or 2x12 ct), or use paper liners, if you desire. Press crumbs to form cups. Bake 4-5 minutes. Break  two of the candy bars into rectangles. Remove pan from oven. Place 1 rectangle inside each cup. Place one marshmallow half, cut side down, in cups. Return to over for 1-2 minutes. Cool 15 minutes, Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in bowl. Microwave on high 1-1 1/2 minutes, until melted, stirring every 20 seconds. Dip the top of each remaining marshmallow half in melted chocolate. Turn upside down (top side up) and let stand 40 minutes, or place in refrigerator, until set. Makes 24 cups. Store in airtight container.

Strawberry Fudge Pie

Crust:
1 box refrigerated pie crusts, softened as directed on box
Brownie Layer:
1 fudge brownie mix
1/4 c. oil
2 T. water
1 egg
Cheesecake Layer:
8 oz, cream cheese, softened
1/4 c. sugar
1 t. vanilla
1 egg
Topping:
3 c. fresh strawberries, halved
2 T. hot fudge topping

Preheat oven to 350. Place 1 pie crust in 9" glass dish. Combine all brownie ingredients. Spread in bottom of crust filled pan. Bake 30-35 minutes until top is shiny and center is set. Combine cream cheese layer ingredients. Beat until smooth.Drop cream cheese mixture quickly over partially baked brownies. Carefully spread. Bake an additional 18-20 minutes. Cool 1 hour. Arrange strawberry halves, cut side down, over cream cheese layer. Refrigerate 1 hour. Before serving, place fudge topping in microwave safe dish. Microwave on defrost setting for 45 seconds. Drizzle warm topping over each piece of pie. Store leftovers in refrigerator.

Elvis Presley Cake

1 white cake mix, made according to directions in 9x13 pan, cooled
8 oz. can crushed pineapple with juice
2 c. sugar
8 oz. cream cheese, softened
1/2 c. butter, softened
3 c. confectioners sugar
1 t. vanilla
1 c. chopped pecans, I use Fishers cookie pieces

Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. Cream butter and cream cheese until smooth. Add confectioners sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread over cake. Keep refrigerated.

*not sure why it's called Elvis Presley cake. It doesn't have any peanut butter or bananas in it! Maybe because it's all shook up! LOL

Brownie Sundae Cheesecake

1 box brownie mix, made according to directions, cooled
Crust:
1 1/2 c. crushed vanilla wafers
6 T. powdered sugar
6 T. cocoa
1 stick butter, melted
 Cheesecake:
4, 8oz. pkgs, cream cheese, softened
1 c. sugar
4 eggs
sundae syrups, your choice
1 t. vanilla

Preheat oven to 350. Combine crust ingredients. Spray 9" springform pan. Press crust mixture in pan and bake 8 min. Allow to cool slightly. Beat cream cheese, sugar, and vanilla. Gradually add eggs, one at a time. Pour batter into crust. Cube up the brownies*. Sprinkle brownie pieces into batter and push them down. Drizzle sundae syrup on top and swirl to give a marble effect. Bake 50-55 minutes. Loosen from pan after cooled. Cover & refrigerate. Best served cold.

*May just use half and put the rest in the freezer for another time.

Vegetable Tian

1 T. oil
1 medium yellow onion, finely diced
1 t. minced garlic
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium potato, thinly sliced
1 medium tomato, thinly sliced
1 t. thyme
1 c. shredded mozzarella cheese
salt
pepper

Preheat oven to 400. Saute onion and garlic in skillet with oil. Spray the inside of an 8x8 dish. Spread the garlic mixture in the bottom of dish. Place all vegetables on top vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. Cover with foil and bake for 30 minutes, Remove the foil and top with cheese. Bake another 15-20 minutes until cheese is golden brown.

Chocolate Chip Cookie Skillet

2 sticks butter, softened
3/4 c. brown sugar
3/4 c. sugar
1 egg
2 t. vanilla
2 c. SR flour
2 c. chocolate chips, or use 1 c. chocolate, 1 c. toffee bits, butterscotch, peanut butter, etc..your choice
chopped nuts, optional

Preheat oven to 325. Spray or grease a 10" cast iron skillet or 8" cake pan or springform pan (be sure to wrap bottom in aluminum foil). Mix butter and sugars together until well blended and creamy. Add in the egg and vanilla. Gradually add flour. Fold in chips. Spoon the batter into prepared pan. Spread smooth. Bake 45-50 minutes (for cast iron, less for other pans) until lightly browned. Allow to cool 10 minutes.

*This recipe can also be used for making chocolate chip cookies

Black-Eyed Pea Cassoulet

4 1/2 T. oil, divided
1 1/2 lbs Italian sausage, casings removed
1 yellow onion, diced
3 carrots, diced
1 1/2 t. red pepper flakes
3 sprigs thyme
1 sprig rosemary
3 cloves garlic, chopped
1 c. chicken broth
28 oz. can crushed tomatoes
2, 15 oz. cans black eyed peas, drained and rinsed
1 c. breadcrumbs
1 c. fresh parsley
salt
pepper
Butcher's twine

Preheat oven to broil. In saucepan, add 2 T. oil & sausage. Cook until browned, about 7-9 minutes. Add onion, carrot, and red pepper flakes. Stir to combine. Season with salt & pepper. Cook until vegetables are soft, about 4-5 minutes. Tie the thyme and rosemary together, add herb bundle & garlic to pot. Stir to combine. Add chicken broth and scrape any brown bits from the bottom of the pan. Reduce setting and cook additional 7-8 minutes. Add tomatoes & peas, stirring to combine. Simmer 15 minutes. Remove herbs bundle and discard. Season with salt and pepper, and transfer it all to a casserole dish. In a separate bowl, add bread crumbs, parsley, and remaining oil. Sprinkle over peas and place in oven. Broil until the breadcrumbs are golden brown, about 2-3 minutes. Remove from oven and serve hot.

* seen on The Chew

Quick and Easy White Chicken Chili

2 T. butter
2 T. flour
3 c. chicken broth
1 c. half and half
1 rotisserie chicken, skin removed, meat off bones, chopped
2, 15 oz cans white kidney beans
11 oz can white corn, drained
2, 4 oz cans green chilies
2 T. dried onion
1/4 t. garlic powder
2 t. cumin
1 t. chili powder
1/2 t. salt
1/2 t. pepper
2 c. shredded pepper jack cheese

In a large pan, melt butter and stir in flour. Cook for 2 minutes. Gradually add half & half. Bring to a boil and cook for 2 minutes, until thickened. Add remaining ingredients & cook 10-15 minutes. May be placed in crockpot to keep warm until ready to serve , or just place everything in the crockpot to begin with if desired, everything's already done, no actual cooking needed.

Chocolate Explosion Cake

1 c. shredded coconut
1 c. chopped pecans I use Fishers cookie pieces)
1 German chocolate cake mix & needed ingredients
10 bite-size coconut candy bars, chopped (Almond Joy or Mounds)
8 oz. cream cheese, softened
1 stick butter, softened
2 c. confectioners sugar
Glaze:
1 stick butter
1/4 c. milk
2 T. cocoa
1 t. vanilla
1 1/2 c. confectioners sugar
1 c. pecans, chopped

Preheat oven to 350. Spray 9x13 pan. Combine coconut and nuts. Spread them evenly in bottom of pan. Prepare cake mix as directed on box, except use 4 eggs instead of 3, use milk instead of water, and add 1 t. vanilla. Stir in chopped candy bars. Pour batter over coconut & nuts. Combine cream cheese, butter, and powdered sugar. Drop tablespoonfuls of this mixture onto the cake batter, but do not spread them. Bake until sides of cake pull away from pan, about 45 minutes. In a saucepan over medium-high heat, combine the butter, milk, cocoa powder, and vanilla. once the butter is melted, remove from heat. Add the sugar and stir until smooth. Stir in pecans. Pour the warm glaze over the cake. Slice and enjoy.

Melt In Your Mouth Chicken

1/2 c. parmesan cheese
1 c. plain greek yogurt
1 t. garlic powder
1 1/2 t. seasoning salt
1/2 t. pepper
4-6 boneless, skinless chicken breasts or 12 + tenderloins

Combine all ingredients and spread mixture over chicken in sprayed 9x13 dish. Bake at 375 for 45 minutes.

Chocolate Cobbler

3/4 c. sugar
1 c. SR flour
2 T. cocoa
1/2 c. milk
3 T. melted butter
1 t. vanilla

1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/2 c. hot water

Mix first 6 ingredients together and spread in a sprayed 9x13 dish. Mix together the next 3 ingredients. Sprinkle evenly over top of  mixture. Pour hot water gently over all. Do Not Mix! Bake at 350 for 40 minutes. Serve hot with vanilla ice cream.

Cherry Vanilla Delight

14 graham crackers*
1 small pkg instant vanilla pudding mix*
2 c. cold milk
1 c. whipped topping, thawed
1 can cherry pie filling*

Combine pudding mix with milk and whipped topping. Place graham crackers in bottom of 9x9 pan. Add 1/2 the pudding mixture, remaining crackers, remaining pudding, and top with cherry pie filling. Chill overnight to serve. This recipe may be doubled for 9x13 pan.

*Variations:
use vanilla wafers, or oreo thins or crumbs, instead of graham crackers
use different flavors of pudding, can also use sugar free
use different flavors of pie filling, can also use no sugar added

Crockpot Candy

1 lbs salted dry roasted peanuts
1 lb unsalted dry roasted peanuts
12 oz. bag milk chocolate chips
4 oz. Bakers German sweet chocolate (about 4 squares)
2 1/2 lbs. almond bark

Place liner in crockpot. Place peanuts in the bottom, then the remaining ingredients on top. Cover and cook on low for 3 hours. Stir all together and spoon into cupcake holders to set. Great for cookie exchanges or Christmas goodies.

*this is similar to my crockpot almond bark recipe, but not as many flavors incorporated

Cookies and Creme Brownie Pie

6 oz. cookies and creme candy bar (I used Hershey's)
1/2 c. sugar
1/2 c. butter
1 c. SR flour
2 eggs, beaten
1/2 t. vanilla
7 oz. sweetened condensed milk
3/4 c. mini chocolate chips

Place candy bar, sugar, and butter in saucepan over medium heat until melted. Whisk in eggs and vanilla. Add flour. Stir until mixture is incorporated and smooth. Pour into sprayed springform pan, or a 9x9 metal pan is fine too. Bake at 350 for 20 minutes. Remove from oven. Immediately pour sweetened condensed milk on top. Sprinkle mini chocolate chips over top. Let cool before serving.

Ice Cream Sandwich Cake

11 full size ice cream sandwiches, any flavor
16 oz. whipped topping
16 oz. jar hot fudge ice cream topping
1 c. chocolate chips, whoppers candies, toffee bits, mini peanut butter cups, or crushed butterfingers
chocolate syrup, for garnish
sprinkles for garnish

Line an 8x8 pan with heavy duty foil, leaving some hanging out of the pan. This will make it easier to remove the cake from the pan when frozen. Layer 5 1/2 ice cream sandwiches on the bottom of pan. Spread a layer of hot fudge on top. Spread half the whipped topping on the fudge. Repeat, reserving some whipped topping for the top of cake. End with hot fudge on top. Cover with plastic wrap and freeze for 1 hour. Remove from freezer and remove the cake from the pan. Peel the foil off the cake before placing on serving plate. Frost with more whipped topping. Drizzle on syrup and add candies and chips. Place the cake back in the freezer for 2 hours.

*Allow to set out for 20 minutes before cutting in pieces.

Crockpot Tortellini Casserole

1 bag frozen tortellini
1 small bag of spinach, optional
2 cans Italian style diced tomatoes (I use Del Monte with basil, garlic, and oregano)
4 c. vegetable broth
8 oz. cream cheese, cubed
chicken breasts, cubed, optional

Place all ingredients inside a lined crockpot. Cook on low for 5-6 hours until done.

Tropical Dump Cake

20 oz. can crushed pineapple
15 oz. can tropical fruit
1 box orange cake mix
1 1/2 sticks of butter
1/2 c, oatmeal
1 c. coconut

Preheat oven to 350. Dump both fruits and their juices into 9x13 baking dish. Pour dry cake mix over fruits.and spread evenly. Combine oatmeal and coconut and sprinkle over cake mixture. Melt butter and pour on top evenly. Bake for 1 hour and serve with vanilla ice cream. YUM!

Chicken and Smoked Sausage Gumbo

2 T. Cajun seasoning, divided (I use Tony Chachere's salt free brand)
1 t. salt, divided
1/2 t. pepper, divided
3 lbs chicken thighs or breasts (I use boneless & skinless)
1/2 c. + 2 T. oil, divided
1/2 c. flour (I use wondra flour)
1 large onion, finely chopped
3/4 c. green pepper, chopped
3/4 c. red pepper, chopped
2 celery ribs, finely chopped
4 garlic cloves, minced
4 c. water
2 c. chicken broth
1 1/2 lbs smoked sausage, sliced
2 T. Worcestershire sauce
2 bay leaves
hot cooked rice
3 green onions, chopped

Combine 1 T. cajun seasoning, 1/2 t. salt, & 1/4 t. pepper. Rub over chicken. Brown chicken in 2 T. oil in batches. Remove chicken from pan. Add remaining oil to pan and stir in flour until blended. Cook and stir over medium-low heat for 30 minutes. Do not burn. Add onions, peppers,and celery. Cook and stir 2-3 minutes or until vegetables are tender. Add garlic. Cook 1 more minute. Gradually add water and broth. Stir in sausage, worcestershire sauce, bay leaves, chicken, the remaining cajun seasoning, salt & pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour until chicken is very tender. Remove chicken. Cool slightly). Discard bay leaves. Shred chicken and return to soup. Heat through. Serve over rice, & top with green onions.

Easy Shepherd's Pie

1 1/2 lbs ground chuck, browned, drained & rinsed
2 c. mashed potatoes, hot
4 oz. cream cheese, cubed
1 c. shredded cheese, divided
2 garlic cloves, minced
4 c. canned or frozen mixed vegetables, thawed, your choice as to what kind*
1 c. beef gravy, store bought or homemade

Preheat oven to 375. Combine potatoes, cream cheese, 1/2 of shredded cheese, and garlic until well blended. Stir vegetables and gravy into meat. Spoon into sprayed baking dish. (I used a 9x9 dish) Cover with potato mixture. Sprinkle remaining cheese on top. Bake 20 minutes until heated through.Yummy!

*this recipe could have a different taste each time depending on what kind of vegetables you use. First picture is before baking, 2nd one is after.

Mini Baklava Bites

1 pkg. mini phyllo/fillo shells**, Athens brand has 15 in box
4 T. walnuts, pecans, pistachio nuts, heaping (your choice), I used chopped pecan cookie pieces
2 T. butter
2 T. brown sugar, packed
2 T. honey
pinch of cinnamon

Preheat oven to 350. Line cookie sheet with parchment paper. Crush nuts inside a ziploc bag with rolling pin. Add butter and sugar to a bowl and microwave 30-45 seconds, until butter is melted. Stir in nuts. Add cinnamon and honey, stirring until all sticky and combined. Evenly fill cups with nut mixture. (about 1 t. per cup. Do not overfill or you'll run out before they are all filled.) Bake for 10 minutes. Let cool. Garnish with more nuts if desired. Enjoy!

*I used mini muffin papers on the cookie sheet and didn't line it. I quadrupled this recipe the first time I made it. I increased the time to 15 minutes since I had so many on the cookie sheet, and they turned out yummy! (I've been told these are better than some authentic ones from Greece.)

Measurements for quadruple recipe:
 4 pkgs. Athens mini phyllo shells (15 per pkg)
1 c. chopped pecans
1/2 c. butter
1/2 c. brown sugar, packed
1/2 c. honey
cinnamon

Make as directed above, except to increase the baking time.

First picture is before baking.

 2nd picture is after baking.

**The last time I made these, I couldn't find the mini tart shells so I just used phyllo dough sheets. I thawed the sheets*** & divided them into sets of 5 and brushed melted butter on each sheet before stacking them. butter the top sheet as well. I then used a pizza cutter to cut them into 12 rectangles (cut the long side of sheets first into 4 pieces and the short side in 3 pieces). Pick up one rectangle and push the center into the bottom of a paper cup lined mini muffin tin.Repeat with remaining dough. Fill each cup with 1 t. pecan mixture. Bake in oven for 10 minutes, or until they are golden. Cool before removing from muffin tin. 

***After thawing the dough sheets, cover them with a piece of wax paper and a damp kitchen towel. Phyllo is very thin and dries out quickly.  Doing this will keep air from getting in. DO NOT leave out this step!

Oreo Cookie Pound Cake

3 c. SR flour
3 c. sugar
5 eggs, separated
1 1/2 c. butter, softened
1 t. vanilla
1 1/2 rows of oreos, crushed, not too finely crushed, leave some chunks inside. (I used 22 cookies from a double stuff family size.  A regular size pkg of cookies is 30 cookies.)
1 c. milk

Do not preheat oven!! Spray angel food or Bundt cake pan. (If using a Bundt pan, be sure to only fill half way to avoid spillage in your oven.) Combine milk, sugar, and butter. Add flour. Beat egg yolks and add slowly to batter until well blended. Add vanilla and mix well. Add oreo crumbs. Beat egg whites until fluffy and fold into batter. Pour in sprayed pan. Place in cold oven and bake at 275 for 1 1/2+ hours. (I checked the cake after 1 1/2 hours in my gas oven, and it was still jiggly. I baked it for another 30 minutes and it was still jiggly. It was finally done after another 45-50 minutes, for a total of almost 3 hours.  I will bake this at 350 degrees for 1-1 1/2 hours, the next time I make it.)

*adapted from Just a Pinch recipe site.

1st picture is before baking. 2nd picture is after baking..forgot to take a picture before slicing.

Easiest Ever Cinnamon Roll Bites

1 can Pillsbury cinnamon or orange rolls

Preheat oven to 375. Cut each roll into 4 pieces. Place separately on sprayed cookie sheet. Bake at 9-11 minutes until golden brown. Microwave uncovered icing for 10 seconds. Place half of rolls in serving dish and drizzle with half the icing. Add remaining rolls and icing. Serve warm. Perfect for little hands!

Easiest Ever Cinnamon Rolls

1 pkg. yeast*
1 c. warm water
1/4 c. powdered milk, or buttermilk
1/2 c. sugar

1/4 c. oil
1 egg
4 c. SR flour*
Filling:
1 c. sugar
3 t. cinnamon
3/4 c. finely chopped pecans (I use Fishers cookie pieces) optional
1/2-1 stick butter, room temperature
Glaze:
2 c. powdered sugar, sifted
1 t. vanilla
3-4 t. warm water

Dissolve yeast in warm water. Allow to sit 5 minutes. astir until all yeast is dissolved. Place powdered milk, sugar, oil & egg in bowl. Add yeast mixture. Slowly add in 1 1/2 c. flour and work in until smooth. Gradually add 2-2 1/2 c. flour until the right consistency, easy to handle. Cover and let rest for 5 minutes. Knead the dough onto a floured surface until smooth. Put dough in a large bowl with oiled sides. Cover and set in a warm place. Allow to rise until the dough has doubled in size. On a floured surface, knead the dough until smooth and roll out into a large rectangle. Generously spread room temperature butter over top of dough. Combine cinnamon and sugar and sprinkle evenly over the buttered dough. Sprinkle pecan pieces over top. Beginning at the widest side (longways), roll up dough as evenly and tightly as possible. Cut into 1" rolls using cooking twine. Place on sprayed cookie sheet or baking dish. Cover and set in warm, dry place until doubled in size. Bake in preheated 350 oven for 20-30 minutes. Make glaze by adding vanilla to powdered sugar. VERY slowly add water a teaspoonful at a time until the consistency you like is reached. Remove rolls from oven to cool, drizzle with glaze while still warm. Yummy!

* I have not made these rolls so I can't attest to the way they turned out made by this recipe. I would think if you used yeast you would use plain flour, not self rising. Or if you used the SR flour you'd just omit the yeast. I'll do some research and see what I can find and I'll adjust the recipe if it needs to be done. Yeah, it looks like in every recipe I checked, that you use either yeast with plain flour or omit the yeast with SR flour.

Coca Cola Cake

1 c. Coke, not diet!
1/2 c. oil
1 stick butter
3 T. cocoa
2 c. sugar
2 c. SR flour
2 eggs
1/2 c. buttermilk*
1 t. vanilla
Frosting:
1 stick butter
3 T. cocoa
6 T. milk
1 t. vanilla
3 3/4 c. powdered sugar

Preheat oven to 350. In a saucepan, combine coke, oil, butter, and cocoa. Bring to a boil. In a bowl, combine sugar and flour. Pour the boiling coke mixture over flour mixture and beat well. Add the eggs, buttermilk, and vanilla and beat well. Pour into sprayed 9x13 pan and bake 20-25 minutes.Cool cake 10 minutes before frosting. Make frosting while cake is cooling. Combine butter, cocoa and milk in saucepan. Heat until butter melts. Beat in remaining ingredients and pour over warm cake. Enjoy!

*1 T. lemon juice or vinegar mixed with milk is a good substitute for buttermilk. You can also use sour cream thinned with a little milk, or water.

Peanut Butter "Cheese Ball"

8 oz, cream cheese, softened
1 c. powdered sugar
3/4 c. creamy peanut butter, not all natural!
3 T. packed brown sugar
10 oz. pkg. chocolate chips, or mini chips
apple slices, celery sticks, graham cracker sticks, etc..for dippers

Beat all ingredients together, except the dippers and chocolate chips. Spoon onto large piece of plastic wrap. Bring up all 4 corners and twist tightly, should form a ball shape. Freeze for 1 1/2 hours, until firm enough to keep shape. Place chips in flat dish. Remove plastic wrap and roll ball in chocolate chips to completely cover. (You may need to press the chips into the ball.) Place ball on serving dish, cover, and freeze 2 hours*until firm. Serve with dipper items. *If frozen overnight, thaw at room temperature 20-30 minutes before serving.

Halloween Mud Bars

1 c. + 2 T. SR flour
3/4 c. packed brown sugar
1 stick butter, softened
1 t. vanilla
1 egg
2 c. chocolate chips, divided
1/2 c. pecans, chopped
candy corn

Preheat oven to 375. Spray 9" square pan. Combine sugar, butter, and vanilla until creamy. Beat in egg. Gradually beat in flour. Stir in 1 1/4 c. chocolate chips and nuts. Spread in pan. Bake 20-23 minutes. Sprinkle with remaining chips. Let stand for 5 minutes until shiny and spread evenly. Top with candy corn. Cool completely. Refrigerate 5-10 minutes until set. Cut into bars.

Mint Chocolate Almond Bark

1 2/3 c. mint chocolate chips
1/3 c, coarsely chopped toasted almonds, or chopped pretzels (I have also added toffee bits too)

Preheat oven to 325. Line baking sheet with foil or parchment paper. Pour chips onto baking sheet, so that they touch each other in a single layer. Bake 1-3 minutes until shiny. Remove from oven and swirl with the tip of a butter knife. Sprinkle with nuts. Hold sheet 3" over counter and drop onto counter to settle nuts. Refrigerate for 1 hour until firm. Break into pieces. Store in covered container.

Coconut Snowball Cookies

8 oz. cream cheese, softened
8 oz. crushed pineapple, well drained
1 c. chopped pecans
3 c. coconut

Beat cream cheese and pineapple. Fold in pecans. Cover and refrigerate for 1 hour. Roll into 1" balls and roll into coconut. Refrigerate 4 hours or overnight. Makes about 2 dozen.

Chocolate Cherry Cola Cake

10 oz. maraschino cherries, drained, chopped, reserve 1/4 c. liquid
1 devil's food cake mix
1 c. cherry cola, I used cherry Pepsi
1/2 c. oil
3 eggs
12 oz. container fluffy white frosting
1 c. marshmallow creme
24 stemmed maraschino cherries, drained, for garnish, if desired

Preheat oven to 350. Spray bottom only of 9x13 pan. Beat cake mix, cola, oil, eggs, and reserved liquid on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in chopped cherries. Pour into pan. Bake 35-43 minutes or until center is done. Cool completely for 1 hour. Combine frosting anf marshmallow creme until smooth, Frost cake. Garnish with stemmed cherries if desired.

Eggnog Trifle

1 1/4 c. cold milk*, I used 1%
1 small pkg. vanilla instant pudding mix, regular or sugar free
4 T. orange juice, divided
1/8 t. ground nutmeg
8 oz. whipped topping, thawed
13.6 oz. prepared pound cake, or angel food cake
1/4 c. sliced almonds
3 c. strawberries, halved

Pour cold milk into large bowl and add pudding mix, 2 T. orange juice, and nutmeg. Beat with wire whisk for 1 minute. Gently stir in whipped topping. Slice cake into 4 pieces and sprinkle remaining orange juice over evenly. Cut cake into 1" cubes. Place 1/2 the cake in bottom of clear straight sided bowl. Spoon 1/2 of whipped topping mixture over top. Top with strawberries and almonds. Layer remaining cake and whipped topping mixture over strawberries. Refrigerate until ready to serve. Store in refrigerator.

*I'm going to try this someday with eggnog instead of milk.

Chocolate Cherry Snowballs

1 c. butter, softened
1 c. powdered sugar, divided
1/2 t. almond extract
2 c. plain flour
1/4 t. salt
1 c. candied cherries, finely chopped
1/2 c. chocolate chips, your choice or chocolate almond bark

Preheat oven to 400. Beat butter in medium speed until fluffy. Gradually beat in 1/2 c. powdered sugar. Stir in almond extract. Combine flour and salt. On low speed, beat flour mixture into butter mixture until well blended. Stir in cherries. Shape dough into 1" balls and place on cookie sheet 2" apart. Bake 9-11 minutes until edges just start to brown. Cool slightly. Roll each cookie in remaining powdered sugar and cool completely. Melt chocolate chips in a microwave safe plastic bag or melt almond bark in microwave as instructed. Drizzle melted chocolate over cooled cookies. Place cookies in refrigerator to set up faster if desired, before stacking in covered container.