Cheesy Chicken Bacon and Ranch Crescents

1 c. shredded Rotisserie chicken, or any seasoned shredded chicken

3/4 c. ranch dressing (not dry)

8 ct can crescent rolls, I used honey butter flavor

8 slices precooked bacon slices, I used O.M. ready to eat

4 slices cheese, each cut into 4 strips, I used Colby Jack

Heat oven to 375. Line large baking sheet with parchment paper. Combine chicken with 1/4 c. dressing. Unroll dough, separate into 8 triangles. Spoon 2 T. chicken mixture on wide end of triangle. Fold 1 slice of bacon in half, placing on top of chicken mixture. Add 2 strips of cheese on top of bacon. Roll up each crescent, ending at tip of crescent. Place cheese side up on baking sheet. Bake 13-16 minutes or until golden brown and chicken is heated through. Serve warm with remaining dressing, optional. I didn't serve with extra dressing. Recipe can be doubled. I served with a fresh fruit salad and veggies. yummy!

1st pic: chicken and ranch dressing combined; 2nd pic: chicken mixture in crescent roll; 3rd pic: topped with bacon and cheese; 4th pic: crescent roll ready for oven; 5th pic: out of the oven and ready to eat!

Crockpot Parmesan Potatoes

2 lbs. baby Dutch potatoes, halved if large

3 c. shredded cheddar/Parmesan cheese (or half of each)

2 cloves garlic, thinly sliced

8 slices cooked bacon, or 1/2 c. bacon bits

1/4 c. sliced onions, optional

1 T. paprika, optional

salt & pepper to taste

sour cream for serving

Line crockpot. Add 1/2 the potatoes, 1 1/4 c. cheese, half the garlic, 1/3 of bacon, 1/2 the onions, & 1/2 paprika, if using. Season with salt & pepper. Repeat. Cover and cook on low until potatoes are tender, 6+ hours. About 20-30 minutes before serving, top with remaining cheese & bacon. Top with more onions and cheese if desired. Serve with sour cream.

1st pic: Parmesan potatoes in crockpot; 2nd pic: Parmesan potatoes with crockpot pork chops with gravy and fresh fruit.

Strawberry Crumble

2 lbs. fresh strawberries, stems removed

2 T. cornstarch

1/2 c. sugar

2 t. lemon juice

1 t. vanilla

1/2 c. old-fashioned (rolled) oats

1/2 c. plain flour

1/2 c. light brown sugar, packed

5 T. butter, melted

1/2 t. cinnamon

vanilla ice cream

Preheat oven to 350. Spray a 9x13 dish and set aside. Leave the small strawberries whole, cut the medium strawberries in half, and cut the large ones in quarters. Place strawberries in a large bowl,toss with cornstarch, sugar, lemon juice and vanilla. Set aside. Stir together oats, flour, brown sugar, butter, and cinnamon until combined and crumbly. Place the strawberies in the baking dish. Add the crumble on top, breaking  it up and crumbling it evenly over the top. Bake 30-40 minutes until strawberry mixture is bubbling up along the sides and the crumble is golden brown. Allow the crumble to sit for 10 minutes before serving. Serve warm with vanilla ice cream if desired.

1st pic: strawberries tossed in mixture; 2nd pic: crumble; 3rd pic: strawberries in dish; 4th pic: crumble added; 5th pic: ready to eat!

Chocolate Chip Banana Cake with Butterscotch Sauce

3 very ripe bananas*

3 c. SR flour

1/2 t. cinnamon

1/2 c. butter, melted

1/2 c. oil

3/4 c. dark brown sugar, packed

3/4 c. sugar

3 eggs, room temperature

2 t. vanilla

2/3 c. milk

1 c. mini chocolate chips

Glaze: 

1/4 c. butter

1 c. dark brown sugar

1/2 c. heavy cream

OR: Butterscotch sauce found in ice cream topping section of store. 

Preheat oven to 350. Spray bundt pan heavily. Peel amd mash bananas and set aside. Tos the chocolate chips in 1 T. flour to keep them from sinking in the batter. Set aside. Combine flour and cinnamon. Combine brown sugar, sugar, melted butter, and oil using a spatula. Add eggs one at a time, making sure they are blended well. Add vanilla and mix. Add flour mixture and milk, in small parts until incoperated. Add bananas and chocolate chips. Pour batter into sprayed pan. Bake 45-50 minutes, until toothpick comes out clean. Do not overbake! Remove from oven and cool for 10 minutes before inverting onto plate to cool completely.

*bananas can be ripened quickly by placing in a 350 degree oven until the peeling turns black, about 15 minutes.

For the Glaze:

Once the cake is cooled, place a medium sauce pan over medium heat. Add butter and let it melt. Add dark brown sugar and heavy cream. Let it come to a boil, making sure to stir often. Let it boil 5-6 minutes, then stir in salt and remove from heat. Allow glaze to thicken. Once glaze has thckened, (about 5-10 minutes after removed from heat), pour over cooled cake. Slice and enjoy. Also good with ice cream added.

Butterscotch sauce can be substituted instead of the glaze if desired.

1st pic: inverted cake, 2nd pic: butterscotch sauce added & ready to serve.

Gnocchi Carbonara

17.5 oz. pkg. gnocchi

6 bacon strips, cooked & chopped, or I use real bacon bits. 1/2 c. = 3 slices bacon, chopped

2 eggs

2 egg yolks

2/3 c. grated romano or Parmesan cheese

black pepper, to taste

1 T. fresh parsley, minced (optional)

Cook gnocchi as directed on pkg. Do not overcook! Reserve 1 c. gnocchi water, then drain the rest. In a small bowl, whisk eggs and egg yolks. Slowly add 2 T. warm gnocchi water to the eggs. Heat a large skillet over low heat. Add eggs, gnocchi, and bacon. Toss to coat. Add more water if needed to reach desired consistency. Add in grated cheese and pepper to taste. Stir. Toss with fesh parsley, if desired, and serve with Caesar salad, fresh fruit, & bread. 

1st picture: gnocchi package--so you'll know what to look for. 2nd picture: gnocchi, eggs, and bacon. 3rd picture: cheese added to gnocchi mixture and ready to serve.

Another Squash Casserole

4 c. sliced yellow squash, cooked in skillet with water &  onion until tender, drained

1/2 c. chopped onion

1/4 c. water, more if needed

35 Ritz crackers, crushed

1 c. shredded cheddar cheese

2 eggs, beaten

3/4 c. milk

1/4 c. butter, melted

1 t. salt

pepper, to taste 

2 T. butter, cut in slices

Preheat oven to 400. Place squash in a large bowl after it's been drained. Combine crushed crackers and cheese in a medium bowl. Stir half of cracker mixture into squash. Combine eggs and milk in a small bowl. Add to squash mixture. Stir in melted buttre, season with salt and pepper. Spread in sprayed 9x13 baking dish. Sprinkle remaining cracker crumbs on top and dot with butter. Bake in oven until lightly browned, about 25 minutes.

Cowboy Spaghetti (Spicy)

6 slices crispy bacon, chopped, or you can use real bacon bits (3 slices = 1/2 c.)

1 lb. lean ground beef, cooked and drained

1 small onion, chopped

3 cloves garlic, minced

15 oz. can crushed fire roasted tomatoes, undrained

10 oz. can Ro-tel, undrained, your choice, I used original, but you can use hot

8 oz. can tomato sauce

1/2 c. beef broth

1 T. Worcestershire sauce

1-2 t. hot sauce, your choice, I used Mule Sauce (rated 4 out of 5 for heat intensity: made with habaneros, scott bonnet, and ghost peppers)

salt

pepper

Italian seasoning

sliced mushrooms, drained, optional

1 lb. thin spaghetti, cooked and drained, as directed on box

shredded cheddar cheese, optional (I didn't use any)

sliced green onion, to garnish, (I didn't use)

Combine ground beef and onion together in large skillet over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes, tomato sauce, Ro-tel, broth, Worcestershire sauce, hot sauce, mushrooms, bacon, salt, pepper, and seasoning. Stir well to combine. Simmer 10-15 minutes, uncovered, stirring often to keep from sticking. Add cooked spaghetti to skillet and toss to combine. Tongs work well for this. Serve immediately with cheese and green onions as garnish if desired. 

*If not serving immediately, may be placed in 9x13 dish or crockpot to keep warm. Serve with Caesar salad and bread if desired. Yummy!

Sherri J's Super Easy Coconut Cookies

1 tube sugar cookie dough

1 1/2 c. chocolate chips (or other flavored chips, your choice)

2 c. coconut

1 t. vanilla

2 t. coconut extract

melted chocolate, optional

Mix all ingredients together, except melted chocolate. Drop by teaspoonfuls onto baking sheets, 2" apart. Bake at 350 degrees for 10-12 minutes (however long the sugar cookie package says). Melt 1/2 c. chocolate chips & 1 t. butter in microwave. Stir. Drizzle over cooled cookies. This is optional and I didn't do it. Store in covered container. These cookies are always a big hit and the first to go at gatherings. They can be made without the coconut and coconut flavoring for those who don't like it, I added additional chips to replace coconut.

*These can also be made as bars: Combine all ingredients as directed. Spread in sprayer 9x13 pan. Bake 15-20 minutes until lightly brown. Cut into bars with plastic knife while still warm to keep from tearing.

1st pic: Mixing the dough, 2nd pic: ready to bake, 3rd pic: ready to eat, Yum!

30 Minute Taco Casserole

1 1/2 lbs. ground beef, cooked, drained, rinsed

1/2 c. onion, chopped

16 oz frozen, cut spinach, thawed & drained, optional

8 oz. cream cheese, softened, cut into 4 blocks

14 oz. can Rotel tomatoes, drained

1 c. whole kernel corn, drained

shredded cheese (cheddar, colby jack, monterey jack)

Combine beef and onion in skillet until onion is translucent. Add spinach to meat mixture , if using, and cook a few minutes more. Season with salt and pepper, to taste. Stir in cream cheese, tomatoes, and corn. Pour into a sprayed 2 qt casserole dish. Sprinkle cheese on top. Bake in 350 oven for 20 minutes. Serve with sour cream, jalapenos, hot sauce, tortilla chips, fritos, etc...I also served with Mexican caviar, fruit salad, sangria, and lemon icebox pie. It would also be good with Mexican cornbread.

*can also be made as an Italian recipe by switching out ingredients.

1st pic: in skillet; 2nd pic: in sprayed dish topped with cheese; 3rd pic: after baking; 4th pic: ready to eat; 5th pic: my son made it into loaded nachos!

Ham and Cheese Deep Dish Quiche

6 eggs, beaten

2 T. minced onion

1 lb. diced cooked ham

3/4 c. milk

salt and pepper to taste

deep dish crust

Thaw crust according to directions on pkg.  Prick crust with fork. Bake at 400 degrees for 10-11 minutes. Combine eggs, milk, and cheese. Add seasoning. Add ham and onion. Pour all in cooled, baked crust. Place on baking sheet. Bake for 1 hour. Serve with fruit, "sauteed" crockpot mushrooms, or hashbrowns.

Carolyn's Microwave Coconut Cream Pie

1 egg

1/4 c. sugar

1/4 t. salt

2 T. cornstarch

2 c. milk (any kind will work, I've used skim, 1%, evaporated...)

1/2-1 c. coconut (depending on how much you like)

1 T. butter, melted

1 t. vanilla

1 shortbread pie shell

Beat egg. Add sugar, salt, cornstarch and milk. Mix well. Add coconut. Put in microwave for 3 minutes on high. Stir and cook for 2 more minutes. Stir and cook for additional 2 minutes. Add butter and vanilla. Beat again. Cool filling and place in pie shell. Refrigerate until ready to serve. This is a delicious quick and easy pie to make.

1st picture is cooked coconut cream filling. 2nd picture is pie ready to eat.

Chocolate Graham Crackers

1 1/4 c. all purpose flour, or graham flour if you have it

1/2 t. salt

1/2 c. Dutch baking cocoa, plain is fine to use too

1 1/4 c. powdered sugar

1 t. baking powder

1/2 c. butter, softened

2 T. honey

2 T. milk

Preheat oven to 325. Combine flour, salt, cocoa, powdered sugar, and baking powder in stand mixer bowl with paddle attachment on low. Add butter and stir until pea-sized clumps form. In a separate bowl, combine honey and milk until honey is dissolved. Stir into dry ingredients until dough forms. Split dough into two pieces. On parchment paper or silicone lined baking sheet, roll the dough out into a large rectangle. Prick with fork to prevent bubbling. Bake 12-15 minutes, or until you smell chocolate. Immediately cut into squares or desired shape. Make sure to do this while they are warm as they crisp up quickly once they cool. These cookies will stay fresh for 2 weeks when wrapped tightly, or up to a month in the freezer. *recipe from: onesweetappetite.com

**can also make without cocoa and use 1/8 t. cinnamon or, 1/8 t. cardamom or, 1 t. instant coffee & 1 t. vanilla, for variety of flavors.

Enjoy!

Carolyn's Orange Blossom Biscuits

1 can Grands Jumbo biscuits

2 T. melted butter

1/2 c. sugar, or less, your choice

zest of one small orange

1/4 c. chopped pecans

2 oz. cream cheese, softened

1 c. powdered sugar, or less, your choice

1 t. vanilla

2 T. orange juice

Preheat oven to 350. Place one whole biscuit in 8" pan that has been sprayed. Cut remaining biscuits in half and place around center biscuit. (See picture below.) Brush with melted butter. Blend zest and sugar. Add pecans. Sprinkle on top of biscuits. Bake 18-20 minutes until biscuits are no longer doughy. Blend powdered sugar with cream cheese. Add vanilla and orange juice. Pour on biscuits right out of oven while they are still warm. These biscuits taste a lot like my orange pecan bread with a whole lot less work. *I use less sugar and less powdered sugar in these because they are way to sweet for me otherwise.

1st picture: center biscuit surrounded by half biscuits & brushed with butter; 2nd picture: sugar, zest and pecan mixture sprinkled on top of biscuits; 3rd picture: cream cheese glaze; 4th picture: baked biscuits fresh from oven; 5th picture: glaze poured on biscuits; 6th picture: ready to eat! YUM!!  

  

Apple Pie Froyo Bites

1 apple, I used honeycrisp or fuji

1/2 T. butter

2 T. lemon juice

1/4 t. cinnamon

pinch of salt

pinch of clove

pinch of nutmeg

1 c. Greek yogurt

1 t. vanilla

1/2 T. honey

Chop apple. Place pan over medium heat. Add butter. Add apples and all other ingredients, except yogurt, vanilla, and honey. Cook until apples are tender. As it is cooling, combine yogurt with vanilla and honey. Stir in 1/2 of apple mixture. Place dollops on parchment paper. Top with remaining apples. Dust with cinnamon. Freeze 2-3 hours. Very refreshing on a hot summer day.

Steak and Shrimp Teriyaki Noodles or Rice

2 lbs. baby shrimp, cooked, peeled, deveined, no tails (I used frozen)

2 lbs. bite size steak, (I used frozen fajita strips with chopped peppers and onions)

2 lbs. spaghetti, your choice, cooked and drained, optional

2 lbs. rice, your choice, cooked (I used Uncle Ben's ready rice: basmati/jasmine), optional

4 T. olive oil (I used butter)

4 t. sesame oil, optional 

1/2-2/3 c. teriyaki sauce (I used Kikkoman with chopped ginger)

splash of rice vinegar

4 t. minced garlic, cooked (I use the spiceworld minced garlic in a jar..found in produce)

green onion, chopped for garnish, optional

In a large skillet, warm the steak in olive oil or butter and add desired seasoning. (I didn't add any seasoning). Add in onion and shrimp and cook until heated through. Add teriyaki sauce. Add in cooked spaghetti or rice. Toss to coat. Plate and garnish with green onion.

*I served with rice separately, if it hadn't been so thick I would have added it to the shrimp and steak. I also served with a Caesar salad. Very tasty. My adult son asked for the recipe..WIN WIN!

1st picture: steak and shrimp cooking on stove; 2nd picture: basmati/jasmine rice for teriyaki steak and shrimp; 3rd picture: both together, ready to eat!

Tex-Mex Chicken And Rice Skillet

3 T. oil, divided

1 lb. chicken breasts, cubed

1/2 t. salt

pepper, to taste

1/2 c. diced onion

1/2 c. diced red or orange pepper

1 jalapeno, seeded and diced, optional

1 t. minced garlic

1 c. long grain rice, uncooked

14.5 oz. can diced tomatoes, drained

2 1/2 c. chicken broth

15 oz. can black beans, drained and rinsed

2 t. chili powder

1 t. cumin

1 t. smoked paprika

1 t. onion powder

1 c. frozen corn, do not thaw

1 1/2 c. shredded sharp or colby jack cheese

3 green onions, thinly sliced, optional

salsa

avocado

sour cream

cilantro

Heat 2 T. oil in 12" skillet over medium high heat. Add chicken and season with salt and pepper. Cook, stirring frequently, for 5-6 minutes until lightly browned. Transfer to dish and set aside. Add remaining oil to pan. Add onion, red pepper, and jalapeno (I used the flakes). Cook and stir for 5-6 minutes. Add minced garlic and continue to cook for another minute until veggies have softened. Add uncooked rice and cook 2 minutes to taost the rice. Stir in drained tomatoes, chicken broth, black beans, chicken and spices. Bring to a boil. Reduce heat to low, cover, & simmer for 15 minutes. Remove the cover and sit in frozen corn. Cook covered for another 5 minutes. Remove cover and sprinkle cheese on top. Cover and cook over low until cheese has melted. Sprinkle with green onions and serve with toppings. May be served with soft tortillas to roll up in or used as a dip.

*I have also placed this inside soft tortilla shells, fold up sides to overlap on top, in a baking dish, with salsa spooned over the tortillas and cheese sprinkled on top. Cover with foil & bake at 375 for 15 minutes, uncover, increase temperature to 425 and bake 10 more minutes.  (this is a lot like my chicken tortilla casserole)

Cheesy Chicken Fajita Casserole

4 c. cooked and shredded chicken

1 T. oil

7 oz. can diced green chilies

1/2 c. onion, chopped

1/2 t. salt

1 1/4 pkg. cream cheese, softened, cubed

1 pkt fajita seasoning

16 oz. colby jack cheese, shredded, divided

Heat oil in large skillet over medium high heat. Add onions, peppers, and salt. Saute 4-5 minutes. Turn heat to low and add chicken, cream cheese, fajita seasoning, and half of shredded colby cheese. Stir until fully melted and combined. Spray 9x13 dish. Pour mixture in dish. Top with remaining cheese. Bake 25-30 minutes at 350 until melted and bubbly. I served as an entree with sour cream and salsa, a Caesar salad and Mexican rice. Can also be served as a dip with tortilla chips.

1st pic: baked casserole; 2nd pic: ready to eat with mexican rice

Apple Fritter Cake

3 c. SR flour

1 c. sugar

1 1/2 c. milk

2 eggs

2 t. vanilla

1/2 c. butter, melted

6 small, or 3 large apples, cored, peeled, chopped (I left the peeling on)

Topping:

1 c. butter, softened

1 c. brown sugar, I used dark

2 T. flour

1 T. cinnamon or apple pie spice

Glaze:

2 c. powdered sugar

5 T. milk

1 t. vanilla

Start by mixing all the ingredients together for the batter, except the butter. Once combined, carefully pour in melted butter. Slow is best. Pour batter into sprayed 9x13 pan/dish. Any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl, mix together the topping, it will be thick so do your best to drop scoops evenly over apples. Use a knife to drag in a swirly motion all over the pan, be sure to go all the way to the bottom. Bake at 350 degrees for 40-50 min. Once baked, let it sit for 20 minutes and then pour glaze over all the cake. Serve warm with vanilla ice cream. YUM!

1st pic: ready to go in the oven; 2nd pic: baked and glazed; 3rd pic: ready to eat!

To Unclog Toilets

1/2 c. blue Dawn dishwashing liquid

4 c. boiling water

Pour dishwashing liquid into bowl of toilet. For tough clogs you may have to use 1 c. While that sits, boil water and pour into bowl very slowly, but steadily. Allow to set for a few minutes (no more than 15) and flush. This unclogs the toilet and leaves behind a pleasant smell.

Works great!

Hot Chocolate Poke Cake

15.25 oz. dark chocolate cake mix, plus ingredients on box

2, 10 oz bags miniature marshmallows*

5 T. butter*

8 oz. cool whip, thawed

1/4 c. hot cocoa mix, I use homemade, but you can also use 2 pkts of store bought mix

mini marshmallows

chocolate syrup, caramel syrup

mini chocolate chips, toffee bits

Prepare the cake as directed on box. Pour into sprayed 9x13 pan and smooth out. Bake according to directions. Poke the cake all over with a large wooden spoon. In a saucepan, melt marshmallows with butter. Melt until smooth. Pour over cake. Combine cool whip and cocoa mix until no longer grainy, about 4 minutes. Frost cake with this mixture and garnish with syrup, marshmallows, and chips, if desired. Place in refrigerator for at least 2-3 hours before serving.

*you can use a 7oz. container of marshmallow fluff instead of the melted marshmallows. You will not need the butter. In a microwaveable container, heat fluff for 10 seconds until smooth and easy to pour. Stir well to make sure it is easy to pour. Continue as above.

This was a very light cake with great flavors.

Chunky Monkey Brownie Bars

2 c. SR flour

1 1/2 c. brown sugar, packed

1/2 c. sugar

2 sticks butter, softened

2 large eggs

2 t. vanilla

1/2 c. banana, mashed

12 oz. chocolate chips

1/4 c. additional chocolate chips for top

Mix butter, eggs, sugars and vanilla with mixer until well combined. Add flour, banana, and chips. Stir with a wooden spoon to combine. Spray 9x13 dish/pan. Spread brownie mixture into dish. Smooth top with knife or spatula. Sprinkle chips on top. Bake at 350 for 30-40 minutes until slightly golden brown and toothpick comes out clean. Cool before cutting into bars.

*You can cut them while they are warm with a plastic knife and they will not tear.

1st pic: before baking; 2nd pic: after baking; 3rd pic: fresh out of the oven and ready to eat!

Fruit Cheesecake Rolls

3 oz. cream cheese, softened

1/2 t. vanilla

2 1/2 T. powdered sugar

1 tube crescent rolls

2/3 c. fresh fruit (blueberries, sliced strawberries, etc..)

Preheat oven to 375. Combine cream cheese, vanilla, and powdered sugar. Separate rolls into triangles. Place on flat surface. With the short, wide end facing you, spread 1 T. cream cheese mixture across the bottom of each triangle. Top with fruit. Roll the dough, starting with the wide end, all the way to the tip of the triangle. Place roll on baking sheet and repeat for all rolls. Bake 10-13 minutes until golden brown. Serve warm! Dust with additional powdered sugar if desired. *Recipe may be doubled.

1st pic: ready to bake; 2nd pic: ready to eat!