Banana Split Trifle

1 box yellow, chocolate, or angel food cake, prepared and cut in pieces

lg pkg. vanilla instant pudding (do not use banana flavored), prepared

3 large bananas, sliced

1 1/2 c. sliced strawberries

20 oz. crushed pineapple, drained

16 oz. cool whip, thawed

1 jar maraschino cherries, chopped

1 jar whole maraschino cherries with stems

1/2 c. pecans, chopped

1/4 c. chocolate syrup

In a large clear bowl place half of the cake pieces. Begin layering: add half of pudding, half of bananas (pressing into side of the bowl for decoration), half of strawberries (pressing into side of bowl, like bananas), half of pineapple, half of cool whip, half of chopped cherries, half of chocolate syrup, and half of nuts. Repeat in the same order. Drizzle with chocolate syrup, place cherries with stems and chopped pecans on top. Chill until ready to serve. This makes a very festive dessert for gatherings.

1st pic: layering started, this is what's hidden inside that you can't see; 2nd pic: This is on top of the previous picture; 3rd pic: side view; 4th pic: ready to chill until time to serve.

Cheesy Asparagus Puffs

1 can crescent rolls

16 spears fresh asparagus, trimmed

4 slices provolone cheese, sliced in half

4 slices cheddar cheese, sliced in half

1 T. dry Italian seasoning

olive oil

Preheat oven to 359. Line a baking sheet with foil. Lightly spray and set aside. Unroll cresent dough and separate each triangle. Lightly brush with oil and lay half slice of provolone sheese and half of cheddar cheese on the large side of the triangle. Top with 2 asparagus spears. Roll up and lay on baking sheet. Repeat for remaining triangles. Bake 15-18 minutes or until golden brown. Remove from oven, Drizzle with oil and sprinkle with Italian seasoning.

Cheesy Taco Sticks

1 pound lean ground beef

1 pkt. taco mix

1 tube refrigerated Pillsbury pizza dough

5 colby jack cheese sticks, cut in half

1/4 c. butter, melted

1 t. garlic powder

1 t. dry parsley

Preheat oven to 425. Spray a large baking sheet. Brown ground beef in skillet over medium heat. Drain and rinse. Add taco seasoning mix and stir well. Remove from heat and set aside. Lay the pizza dough out flat. Cut in half lengthwise, then cut each half into 5 equal rectangles, to form 10 rectangles. Spoon cooled taco meat down center of each rectangle, then top with half colby cheese stick. Roll the pizza dough up over the meat and cheese and pinch closed to form a breadstick. Place the taco sticks on the baking sheet. Combine butter, garlic powder, and parsley. Generously brush over top of taco breadsticks. Bake 10-12 minutes or until golden brown. Serve hot. 

Easter Basket Cookie Cups

 16 oz. sugar cookie dough, or your favorite homemade dough

16 oz. vanilla frosting

1/2 c. shredded coconut

green food coloring

Cadbury mini eggs

M&M eggs

edible grass

Use a mini muffin pan with mini cupcake liners and fill each well with 1 square of sugar cookie dough. Bake for 10-12 minutes at 350, or until just golden. Remove from oven and allow to cool. Once cool, fill wach cookie cup with frosting. In a small bowl, add 1-2 drops green food coloring & 1 t. water. Stir. Add in shredded coconut and stir to evenly coat. Sprinkle each cup with green coconut and top with 3 egg candies. Cut edible grass and form to make a basket handle. Serve and enjoy!

*May use any flavor cookie dough

**May dye frosting green and skip using the coconut

Breakfast Sliders

2, 12 oz. rolls pork sausage

12 Hawaiian dinner rolls

8 large eggs, scrambled

6 slices pepper jack cheese

8 slices American cheese

1/2 c. butter, melted

1/4 c. maple syrup

Preheat oven to 350. Warm skillet over medium heat. Form sausage into 12 patties, slightly larger than one dinner roll. Add sausage to skillet and cook until completely cooked through. Drain. Using a serrated knife, cut rolls in half lengthwise, without breaking apart. Place bottom half of rolls in sprayed 9x13 baking dish. Set tops aside. Scoop scrambled eggs onto bottom rolls, top with pepper jack. Place sausage on top of pepper jack and top with American cheese. Carefully place top buns on top. Combine melted butter with maple syrup in small bowl. Brush over tops of rolls, allowing sauce to drip down the sides and into bottom. Use all. Bake 15-20 minutes or until cheese is bubbly and melted. Serve hot.

Easy Chicken and Tomatoes

3-4 chicken breasts, cubed

2, 14 oz. cans Del Monte diced tomatoes with basil, oregano, and garlic, undrained

1 envelope Lipton savory herb and garlic soup mix

16 oz. bowtie or penne pasta, cooked and drained

1 large can sliced mushrooms, drained, optional

shredded parmesan cheese

Combine soup mix and tomatoes. Place in lined crockpot. Add chicken and stir. Cook on low for 6-8 hours. Serve over cooked pasta or mix all together if desired. Sprinkle with Parmesan cheese. I serve with a Caesar salad.

*The first time I made this, I made it without the mushrooms, but I will add them next time. We love mushrooms.

1st pic: ready to eat, before parmesan cheese added; 2nd pic: after cheese added.

Crockpot Ham, Macaroni, and Cheese

1 lb. elbow noodles, boiled until almost done, drained

12 oz. can evaporated milk

1 stick butter, sliced, divided

1 egg, beaten

5 c. cheese, 1/2 sharp, 1/2 mild (or your choice), divided

2 c. milk

salt and pepper to taste

ham chunks

Place liner in crockpot. Cut 1/2 stick of butter into small pieces and place in bottom of crockpot. Add noodles. Stir in evaporated milk, rest of butter, egg, milk, ham, and 4 c. cheese. Cook on low for 4 hours. One hour before time ends, add remaining cheese on top.

Super Fudgy Brownies

1 1/2 sticks butter

2 T. oil

3/4 c, cocoa powder

1 1/4 c. sugar

2 eggs

2 t. vanilla

3/4 c. SR flour

1/2 c. chocolate chips

Preheat oven to 350. Melt butter in bowl. Add oil and cocoa. Whisk until smooth. Whisk in sugar until evenly incorporated. Add eggs and vanilla. Add flour. Fold in chocolate chips. Prepare 8x8 pan with spray. Add batter and spread evenly. Bake 30-35 minutes. Brownies will be soft and moist. Do not overbake. Remove from oven and cool 10 minutes. Slice and serve. (Cutting them with a plastic knife while they are warm will keep them from tearing.)

These were almost gone before I remembered to take a picture!

Sloppy Joe Casserole

1-2 lb. ground beef

1 c. diced onion

24 oz. Manwich sauce

15 oz. Manwich sauce

12-16 oz. bowtie pasta, cooked

8 oz. mild shredded cheese, velveeta if you can find it, I just used mild cheddar

8 oz. colby jack cheese, shredded

Preheat oven to 350. Spray 9x13 dish. Brown meat and onion on medium high heat. Drain and rinse. Return to skillet. Add both cans of Manwich, the cooked pasta, and shredded velveeta. Stir until combined. Pour into casserole dish. Sprinkle with colby jack cheese. Bake 25 minutes. Serve with Caesar salad and garlic bread.

1st pic: everything mixed together and in the dish. 2nd pic: topping of cheese and ready for the oven. 3rd pic: ready to eat. Yum!

Pistachio Cake with Icing

1 yellow cake mix

2, 3.4 oz. pistachio instant pudding mix

4 eggs

1/4 c. oil

1/8 c. water

1 c. sour cream

2 T. sugar

1 t. cinamon

2 c. powdered sugar

2 T. melted butter

1 t. almond extract

1 t. vanilla extract*

chopped pistachios, optional

Combine first 6 ingredients until well combined. Set aside. Spray 2 loaf pans (I used 1 heart shaped one and one regular loaf pan.) Combine cinnamon and sugar and sprinkle on top of spray. Pour 1/2 the batter into each pan. Bake at 350 for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract and vanilla extract *I just used 2 t. almond extract. Add a little milk until desired consistency is reached. Invert cakes from pans. Drizzle or ice with powdered sugar mixture. Sprinkle with pistachios if desired. Serve and enjoy!

**Can also be made in muffin tins. Bake at 350 for 15 minutes. Makes 24 muffins.

1st pic: iced cake, 2nd pic: ready to serve and eat!

Crockpot Beef and Broccoli

1 lb. boneless beef, sliced into thin strips, I use 2x14 oz. fajita beef strips

1 can beef broth

1/2 c. soy/teriyaki sauce

1/2 c. brown sugar

2 T. sesame oil, I used olive oil

5-6 garlic cloves, minced

1/4 c. cornstarch

1/4 c. sauce from crockpot, after cooking

Fresh broccoli florets, I use 2x10.8 oz. bags Birdseye steamfresh broccoli, cooked

hot cooked rice, plain, jasmine, or fried rice

Place beef in crockpot. Combine broth, soy sauce, brown sugar, oil and garlic. Pour over beef. Cook on low 6-8 hours. When I use the fajita beef, it is already cooked and doesn't need to cook as long...about 6 hours. In a cup, stir cornstarch and sauce from the crockpot until smooth. Add to crockpot. Stir well to combine. Add broccoli. Stir to combine. Cover and cook 30 minutes on high (I cooked on low and it thickened just fine) to thicken sauce. Serve over hot rice. It was yummy!

1st pic: meat looks tender and ready; 2nd pic: broccoli and sauce added; 3rd pic: ready to eat over rice.

St. Patrick's Oreo Bark

2 c. semi sweet chocolate chips

2 c. white chocolate chips

1 1/2 c. crushed oreo cookies (mint or double stuffed) 

1/2 c. green m&m's

green sprinkles

Microwave chocolate chips in bowl at 30 second intervals, stirring in between each interval. Spread melted chips on parchment or wax paper lined baking sheet. Sprinkle crushed cookies on top. Allow to set for 5 minutes. Microwave white chips the same way as the chocolate ones. Pour/drizzle over oreo layer. Sprinkle top with m&m's and sprinkles. Cool completely. Break apart and store in airtight container.

*can also use red sprinkles, candies, and cookies for Christmas time.

 

Strawberries and Cream Butter Swim Biscuits/Shortcakes

1 stick butter, melted

2 1/2 c. SR flour

1/4 c. sugar

2 c. heavy cream

1 1/2 t. strawberry extract, divided

1 1/2 c. chopped strawberries

1 c. powdered sugar

3 T. milk

Preheat oven to 450. Spray 9x9 baking dish/pan. Pour melted butter in baking dish. Combine sugar and flour. Pour in heavy cream and 1 t. strawberry extract. Stir until dough is sticky. If batter looks dry, add a little more cream until you have a sticky dough. Gently stir in strawberries. Pour dough in baking dish on top of butter. Spread out evenly. Cut dough into 9 squares. Bake 25-30 minutes, rotating dish once during baking. Tops should be golden and toothpick should come out clean. Whisk together powdered sugar, milk, and 1/2 t. strawberry extract. Drizzle on top of warm biscuits. Serve as is, or use as a base for strawberry shortcakes! YUM!

Easter Egg Blondies

2 1/2 c. SR flour

1 c. oil

2 1/4 c. packed brown sugar

4 eggs

1 t. vanilla

2-3 c. candy coated eggs or m & m's

colorful sprinkles

Preheat iven to 350. Spray 13x18x1 baking sheet. In a large bowl, stir together brown sugar and oil. Beat in the eggs and vanilla. Add flour until well mixed. Spread in pan. Sprinkle candy and sprinkles on top. Bake 30-35 minutes. Edges should be golden Nd middle should test clean with toothpick. Cool completely and cut into squares. Store in airtight container. 

Cherry Chocolate Chip Cupcakes

Cake:

1/2 c. butter, softened

1 c. sugar

2 eggs

2 t. vanilla

1 1/2 c. SR flour

3/4 c. milk

1 c. mini chocolate chips

10 oz. maraschino cherries, drained and chopped, reserve juice

Frosting:

1 c. butter, softened

4 c. powdered sugar

4-5 T. cherry juice from drained cherries

Topping:

18 maraschino cherries with stems

2 Hershey chocolate bars, shaved

Preheat oven to 350. Line cupcake pan with liners. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla. Add flour and mix until well combined. Slowly add the milk and continue mixing until everything is creamy and lump free. Fold in the cherries and chocolate chips. Fill cupcake liners 3/4 full. Bake 20-35 minutes, until toothpick comes out clean. Cool completely before frosting. In a large bowl. beat powdered sugar and soft butter until thick and creamy. Add in cherry juice, starting with 3 T. and mix until combined. Continue adding juice, 1 T. at a time until desired consistency is reached. Frost each cupcake with a knife or using a piping bag or ziploc bag with corner cut off, if desired. This will top off 18-24 cupcakes. Top each cupcake with chocolate shavings and a cherry with stem. Enjoy!

Savory (Meat) Easter Pie

4, 9" unbaked pie crusts (Or just buy the unbaked shells)

2 lbs ricotta cheese

6 eggs

8 oz. mozzarella cheese, grated

1 lb cooked ham, chopped

1/2 lb salami, chopped

1/4 lb. prosciutto, chopped

1/4 c. grated Parmesan cheese

Preheat oven to 325. Place ricotta in large bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all combined. Line two 9" pans with pastry. Spoon half of mixture into each pan. Sprinkle half the Parmesan cheese on top. Cover with other pastry. Crimp edges and cut steam vents in top. Bake 1 hour until crust is golden brown. Makes 2 pies.

Sweet Easter (Ricotta) Pie

Crust:

1 2/3 c. SR flour

2 T. sugar

1/2 c. butter

2 eggs, slightly beaten

Filling:

15 oz. ricotta cheese

1 c. sugar

1 T. plain flour

1/4 t. grated lemon peel

1/4 t. grated orange peel

dash salt

4 eggs

2 t. vanilla

1/3 c. chocolate chips

1/3 c. diced citron, optional

1/8 t. ground cinnamon

dash nutmeg

In a bowl, combine flour and sugar. Cut in butter until mixture resembles crumbs. Add eggs. Stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. Roll out to a 10" circle. Place in pie plate, flute crust. Refrigerate. Now work on the filling. Beat the ricotta, sugar and flour in a bowl. Add peels and salt. Beat until smooth. In another bowl, add eggs and beat until thick and lemon colored, about 5 minutes. Slowly add top ricotta mixture. Gently add other ingredients. Pour in crust. Bake at 350 for 55 minutes or until knife comes out clean. Cool. Store in refrigerator. Yields 6-8 servings.

No Bake Peanut Butter Cookies

1/2 c. peanut butter

1/2 c. butter

2 c. sugar

1/2 c. milk

3 1/2 c. quick cooking oats

1 T. vanilla

Place butter, sugar amd milk in a heavy bottomed saucepan and bring to a boil. Simmer for 1 minute, stirring. Remove from heat and stir in peanit butter, vanilla, and oats. Drop batter by teaspoonfuls onto waxed paper and cool til set. Store in an airtight container. 

Crockpot Pork Tenderloin with Garlic and Herb Gravy

2 T. oil, divided

2 pork tenderloins, 2 1/4 lbs total

salt and pepper to taste

2 t. Italian seasoning

1 c. chicken broth

1/4 c. soy sauce

2 T. balsamic vinegar

2 T. brown sugar

2 t. minced garlic

2 T. cornstarch

1 T. butter

2 T. chopped parsley, optional

Heat 1 T. oil in pan over high heat. Season tenderloins on all sides with salt, pepper, and Italian seasoning. Cut the tenderloins in half, if needed to fit in crockpot. Sear pork 5-6 minutes per side, or until golden brown. Place in crockpot. In a small bowl, combine remaining oil, chicken broth, soy sauce, vinegar, brown sugar and garlic. Pour sauce over pork. Cover and cook on low for 6-8 hours. Remove pork and place on plate, cover with foil to keep warm (or place in microwave or insulated container). Pour the liquid from the crockpot into a pan. Heat over medium heat and bring to a simmer. Combine cornstarch with 1/4 c. cold water. Add to the pan and bring to a boil. Cook for 1 minute until thickened. Add butter and stir until melted. Remove from heat. Slice pork and pour sauce on top, or serve on the side. Sprinkle with parsley if desired before serving.

Grasshopper Cake

15.25 oz. white or vanilla cake mix

ingredients required on cake mix box

2 1/2 t. mint extract, not peppermint*, divided

green food color

16 oz. jar hot fudge topping

8 oz. whipped topping, thawed

Andes mint chips, or candies, chopped

Preheat oven to 350. Spray 9x13 dish. Make cake mix as directed on box. Add 2 t. mint extract and 50 drops food coloring to the cake batter and stir until well combined. Pour into baking dish and bake for the time listed on the cake box. Allow cake to cool completely after baking. Spread hot fudge sauce over cake. Make sure fudge later is cooled befre adding topping layer. For the next layer, add 1/2 t. mint extract and 6-10 drops green food coloring to the thawed topping. Stir well and spread on cake. Sprinkle with chopped candies. Store in refrigerator.

*Mint extract is a combination of spearmint and peppermint extracts. It makes a big difference in this cake!

Cheesy Artichoke Broccoli Casserole

1.5 lbs chicken breasts, butterflied, or chicken tenderloins

1 T. butter

1/2 medium onion, chopped

1 t. minced garlic, 2 cloves

salt and pepper to taste

6 oz. cream cheese, softened & cubed

6 oz. sour cream

10 oz. chopped frozen broccoli, thawed and drained

12 oz. quartered artichoke hearts, drained and coarsely chopped

1/2 c. Parmesan cheese

1/2 c. shredded mozzarella cheese

Preheat oven to 400. Spray 9x13 dish. Set side. Trim chicken. Sprinkle with salt and pepper. Place in sprayed dish. In a large skillet, over medium heat, melt butter. Add in chopped onion and saute until clear. Add in minced garlic and cook 30 seconds. Add in cream cheese, sour cream, and pinch of salt and pepper. Stir and melt until fully incorporated. Remove the pan from the heat and stir in broccoli, artichokes, half the Parmesan, and half the mozzarella, until fully combined. Spread evenly over chicken. Cover with foil and bake 20 minutes. Remove foil, add the rest of the cheeses and bake another 10 minutes. Remove from oven and let set for 10 minutes before serving.

Salted Candy Blondie Bars

3 1/2 c. SR flour

1 3/8 sticks (11 T.) butter, room temperature

2 c. brown sugar

1 egg + 1 egg yolk, room temperature

2 T. vanilla

2 c. favorite candy, chopped (M&M's twix, kit kat, butterfinger, etc...)

flaky sea salt, for topping, optional

Preheat oven to 350. Spray 13x9 dish. Beat the butter on medium speed until creamy and smooth. Add brown sugar and mix until light and fluffy. Use a rubber spatula to scrape the bowl. Add egg yolk, egg, and vanilla and mix until incorporated. Add half the flour and mix on low until the flour disappears. Immediate;y add the rest of the flour. Mix until combined. Scrape the bowl and mix a final 15 seconds. Remove the bowl from the stand and fold in 1 3/4 c. of chopped candy. Spread dough evenly in baking dish. Sprinkle with falky sea salt if desired. Top with 1/4 c. reserved candy. Bake 25-30 minutes, until edges are golden brown and center is lightly golden brown. Remove from oven, cool 15 minutes, slice into squares and serve. 

 

Cheddar Cheese Quick Bread

2 c. SR flour

1 T. sugar

1 1/2 t. garlic powder

1/2 t. salt

1 1/2 c. shredded sharp cheddar cheese

1 c. milk

1 large egg, beaten

2 T. butter, melted

Preheat oven to 350. Spray loaf pan. Whisk together dry ingredients. Stir in shredded cheese. Set aside. Whisk together milk, egg, and butter. Add liquid ingredients to dry ones. Stir until combined. Do not overmix. Spoon into loaf pan. Bake 45-50 minutes. Top whould be golden brown. Cool. Remove from loaf pan, slice and serve.

Corn Nuggets

15 oz. can creamed corn

15 oz. can whole kernel corn, drained 

1/2 c. yellow cornmeal

1/2 c. all purpose flour

1 egg white

2 T. milk

salt and pepper to taste

3 c. oil

Stir corns together. Line a baking sheet with foil. Coat with oil or spray. Drop spoonfuls of corn mixture on baking sheet and freeze until firm, about 3 hours. When time is up, heat one or two inches of oil in a large, deep skillet. Combine the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen nuggets in the batter and quickly fry in hot oil until golden brown. Remove from oil and place on paper towels to drain.

Honey Cinnamon Butter

2 sticks butter, softened

1 c. powdered sugar

1 c. honey

2 t. cinnamon

Whip all together and store in refrigerator. Use on sweet potatos, rolls, waffles, pancakes, etc..

 

Lazy Chocolate Chip Cookie Bars

15.25 oz. yellow cake mix

2 large eggs, beaten

5 T. butter, melted

12 oz. bag chocolate chips, your choice

Preheat oven to 350. Spray 9x13 dish. Combine cake mix with melted butter and beaten eggs. Stir in chocolate chips. Spread thick batter into dish evenly. (you may have to use your hands since it's so thick) Place in oven and bake for 20-25 minutes. It will puff up as it is cooking and be golden brown when it's done. Allow to cool before serving.

*Other flavors of chips may be used. 

Mexican Cheese Dip

1/2 lb. white American cheese, cubed

2 T. green chilis, diced

1/4 t. garlic powder, optional

3/4 -1 c. milk

salt and pepper to taste

Cube the cheese and place in saucepan with green chilies, garlic powder, and milk. Heat on medium heat for 10-12 minutes until the cheese is melted. Once it's all melted together, you can add more milk if it's too thick. Season with salt and pepper to taste and enjoy!. Serve with tortilla chips.

 

Steak Fajitas

2 lbs. flank, sirloin, skirt, or hanger steak, sliced into 1/2" strips (I used fajita strips already sliced)

1 red pepper, sliced into thin strips

1 green or yellow pepper, sliced into thin strips

1 medium onion, sliced into medium strips

3 T. oil

1 T. lime juice

1/2 t. chili powder

1 t. ground cumin

pinch cayenne pepper

1/2 t. Kosher salt

1/2 t. black pepper

2 cloves garlic, minced

6-8 tortillas, warmed

sour cream, as garnish

guacamole, as garnish

salsa, as garnish

chips

Place steak in sealable bag. Place peppers and onion strips in a separate bag. Add oil, juice, chili powder, cumin, cayenne pepper, garlic, salt and pepper in a jar with a tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over the steak strips, 1/3 over the vegetables, and reserve the remaining marinade in the jar. Seal the bags tightly and refrigerate at least one hour to overnight. When ready to cook, heat a large skillet over medium high heat. Pour vegetables into skillet. Cook until tender crisp, about 5 minutes. Remove the vegetables to a plate. Add steak strips to the skillet. Cook throughout about 7-10 minutes, add vegetables back along with reserved marinade. Serve with warm tortillas and desired garnishes. I served with Mexican rice and chips.

Therapy Putty

4 oz. Elmer's school glue

1/4 c. cornstarch

1/4 t. borax

1/4 c. very hot water

2-5 drops food color, optional

1-3 drops essential oil, optional

Empty entire bottle of glue into a bowl. Add cornstarch and stir thoroughly. Add food color and oil if using and mix again. In a separate bowl, mix very hot water and borax until dissolved. Add it to the glue mixture and stir again until it becomes more solid. With the putty still in the bowl, knead it with your hands until its no longer sticky. Remove all excess water from the putty and bowl. Store in an airtight container.

*Therapy putty is great for stretching and strengthening the muscles in your hands and fingers.

No Knead Cheese Bread

2 c. SR flour

1/8 t. cayenne pepper

1/4 c. cold butter

1 c. sharp cheddar cheese, shredded

2 T. Parmesan cheese, shredded

1 green onion, finely chopped

2 eggs

1 c. milk

3 T. sugar

Preheat oven to 350. Spray a loaf pan. Cut butter into flour using a pastry fork. Stir in cheeses and onion. Whisk eggs until foamy. Add milk and sugar. Add wet ingredients to dry ingredients and stir until moistened. Do not over mix. Pour into prepared pan and bake  50 minutes until toothpick comes out clean.

Crockpot Stuffed Shells with Sausage and Broccoli

3 c. ricotta cheese

1 1/2 c. chopped broccoli, cooked and drained

3 c. mozzarella cheese, shredded, divided

1 large egg

12 oz. jumbo pasta shells, cooked soft, but slightly undercooked, drained

1 lb. ground sausage, browned and drained

24 oz. pasta sauce

salt and pepper to taste

Parmesan cheese and parsley for topping

Combine ricotta cheese, broccoli, and 1 1/2 c. mozzarella cheese, and egg. Stir to combine. Add salt and pepper. Spoon mixture into shells. Spread layer of sauce in bottom of crockpot. Place the shells on top. They can be stacked to fit. Pour the cooked sausage over top of them. Pour remaining sauce on top. Be sure to cover each shell. Cover and cook on low for 3-4 hours. In the last 30 minutes, add the remaining mozzarella cheese, replace lid, and let melt. Top with Parmesan cheese and parsley before serving. Serve with Caesar salad and bread.

Potato Salad with Cole Slaw Dressing

9 medium russet potatoes, peeled & cut in 1/2-1" cubes, I use small dutch potatoes, no peeling needed

2 celery heart stalks, diced

1 small green pepper, diced

20 sweet petite gherkins, I use diced pickle relish, drained

5 hard boiled eggs, peeled & sliced

3/4 c. cole slaw dressing, I use Kraft, but your choice

1/4 c. mayo

salt & pepper to taste

Scrub potatoes. Peel if needed. Chop into 1/2-1" pieces. Place in large pot of salted water and bring to a boil. Boil until fork tender. Not too hard, not too soft. Combine the eggs, pickles, green pepper, and celery in a large bowl. Season with salt and pepper. Drain cooked potatoes and place in refrigerator to cool. Once cooled, add to the egg mixture. Season with more salt & pepper. Add cole slaw dressing and mayo. Stir to combine. Add more salt & pepper, mayo and dressing to taste. Place in the refrigerator until ready to serve. Best if made a day ahead of serving.

Caramel Apple Cake with Nuts

1 1/2 c. oil

1 1/2 c. sugar

1/2 c. packed brown sugar

3 eggs

3 c. SR flour

2 t. cinnamon

1/2 t. ground nutmeg

3 1/2 c. peeled diced apples

1 c. chopped walnuts or pecans, optional

2 t. vanilla

Caramel Icing:

1/2 c. packed brown sugar

1/3 c. half and half cream

1/4 c. butter, cubed

dash salt

1 c. confectioners sugar

chopped walnuts or pecans, optional

Combine oil, sugars, and eggs until blended. Add flour, cinnamon, and nutmeg. Fold in apples, nuts and vanilla. Pour into sprayed bundt or angel food cake pan. Bake at 325 for 1 1/2 hours or until toothpick comes out clean. Cool in pan 10 minutes. Invert onto plate. Cool completely. In a heavy saucepan, over medium heat, cook and stir the brown sugar, cream, butter, and salt, until sugar is dissolved. Transfer to a small bowl. Cool to room temperature. Beat in confectioners sugar until smooth. Drizzle over cake. Sprinkle with nuts if desired.

Crockpot Hard Boiled Eggs

6-12 large eggs

water

Place a single layer of eggs in the bottom of crockpot. Add enough water to cover. Cook on high for 2 1/2 hours. Remove eggs from crockpot and place in an ice bath for 10 minutes. Peel and serve or store in a sealed container for up to a week in the refrigerator.

*can also be cooked on low for 5 hours.

Coal Miner Cake

1 devil's food cake mix*

20 oz. cherry pie filling

2 eggs

1 t. vanilla

1 c. sugar

1 stick butter

1/4 c. evaporated milk

6 oz. chocolate chips

1/2 c. chopped pecans, optional

Preheat oven to 350. Combine first 4 ingredients. Place in sprayed 9x13 pan. Bake 30-35 minutes. In saucepan, warm sugar, butter and evaporated milk over low heat. Bring to a low boil for 1 minute. Add chocolate chips and nuts. Poke holes in cake with handle of wooden spoon. Pour chocolate chip mixture over hot cake and serve with vanilla ice cream if desired. This cake is very rich and yummy!

*Cake mixes used to be 18 oz., but now they are 15 oz. Adding 2/3 c. yellow, white, or chocolate cake mix to this recipe will insure the recipe turns out right.

1st pic: before baking; 2nd pic: after baking and icing