Christmas Tree Brownies

any brownie mix, and required ingredients (not family size)
green icing, store bought or homemade (I used cookie icing because it sets up quick.)
yellow icing, optional
m&m minis (found in baking section, if you can't find them at the checkout)
sprinkles
candy cane, hooks removed, optional

Make brownie mix according to directions. Place in sprayed 9x13 pan. bake as directed on box. Allow to cool completely. Cut into 3 rows (lengthwise) with plastic knife. Cut diagonally across rows to create triangles. Remove triangles and place green icing in zigzag design on brownie. Add sprinkles for decorations. Candy canes may be inserted for tree trunk, but they are stable enough to hold, just for looks. Candy stars can also be purchased at Michael's, or made with yellow icing if desired. You could also use m&m minis as ornaments if desired. Enjoy!

No Bake Icebox Fruitcake Minis

2 1/2-3 c. graham cracker crumbs
14 oz. can eaglebrand milk, original (not chocolate)
1/4 t. cinnamon, optional
3/4 c. chopped candied red cherries*
1/2 c. chopped dates, or raisins can be used instead
1/2 c. chopped candied pineapple*
1 T. sugar
1/2 c. sweetened flake coconut
1/2 c. chopped walnuts, optional
1/2 c. chopped pecans, optional

Place cherries, pineapple, and dates in bowl and sprinkle sugar over top. Lightly toss to unstick the fruit. Set aside. Pour crumbs in bowl, add eaglebrand milk. Add cinnamon. Stir. Add remaining ingredients and place in saran wrap lined mini loaf pans. (I sprayed my hands with cooking spray to mold the dough into the loaf pans.) Place in refrigerator or freezer for an hour and remove from saran wrap. I placed them in ziploc sandwich bags before giving them out. Store covered in refrigerator. You can also roll the dough up into a 3-4" diameter log wrapped in saran wrap and place in freezer. Cut into 1/2" slices to serve.

*I used 16 oz. fruitcake mix (the fruit is already chopped up)

Cool Whip Cookies (Crinkles)

1 box any flavor cake mix (chocolate, orange, lemon, red velvet, carrot, spice, etc...)
8 oz. cool whip, thawed*
1 egg*
confectioners sugar

additional extract?**

Mix all ingredients together except confectioners sugar. Batter will set up after a few minutes. Drop by teaspoonfuls into confectioners sugar. Place on cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool. Store covered. 

*can also be made just using 1/4 c. + 1/2 T. oil and 2 eggs, instead of the cool whip. Follow the same directions as above. Either way they are yummy!

**Deanne thought the lemon cookies needed more lemon flavor, add 1-2 drops of lemon extract before baking.

Rainbow Chip Fudge

1 bag white vanilla chips or almond bark
1 container rainbow chip frosting, or vanilla frosting and sprinkles

Grease 8x8 pan. Microwave chips or bark until smooth. Do not overheat. Heat frosting. Add frosting to white chocolate. Add sprinkles (if needed). Pour into pan and refrigerate several hours. Cut into small rows. Keep refrigerated to prevent melting.

Can be made with any kind of frosting and either white or dark chocolate.

Philly Cheesesteak Cups

1 green pepper, chopped or cut in strips
1/2 medium onion, chopped
1 c. fresh mushroom, chopped
1 lb. rib eye steak, cut in thin strips, (not too long)
oil
1/2 t. salt
1/4 t. garlic powder
1/4 t. pepper
1/3 c. milk
1/3 c. heavy cream
1 package puff pastry, thawed (Pepperidge Farm comes with 2 in the box, I just used 1)
1/2 c. provolone cheese or mozzarella cheese, shredded

Preheat oven to 400 degrees. Saute green pepper and onion in oil in skillet for 5 minutes, until soft. Add mushrooms and cook another 5 minutes. Set aside. Cook rib eye (no oil necessary). Add pepper mixture back into skillet. Season with salt, pepper and garlic. Add cream & milk. Bring to a light boil, stirring frequently until thickened. Remove from heat. Cut thawed dough into 12 equal 3-4" squares. Place in greased muffin tray. Fill with 1/4 c. cheesesteak mixture. Bake 10-12 minutes. Remove from oven and cover with shredded cheese. Bake about 3 minutes more to melt cheese. Serve and enjoy! Yummy!!

1st picture is before cheese is added, 2nd picture is after cheese added, 3rd picture is on a plate ready to eat!

Bacon, Egg, and Cheese Pull-Apart Bread

2 eggs
2 T. milk
1 (8 ct) can Grands biscuits
1/2 c. Real bacon pieces, or precooked bacon, cut into small pieces
3/4 c. shredded cheese
1/4 c. finely chopped green onion
salt & pepper to taste

Heat oven to 350. Spray 11x7 or 12x8 dish. Combine eggs and milk until smooth. Separate biscuits and cut each into quarters. Stir into egg mixture to coat evenly. Fold in bacon, cheese,salt, pepper, and onions. Place in dish, arranging biscuits into a single layer. Bake 23-25 minutes or until golden brown. Serve warm.

1st picture is before baking, 2nd picture is after baking.

Minion Cupcakes

Any cake mix
Cupcake liners
*Frosting: 1 stick butter, 4 c. confectioners sugar, 1 T. vanilla, Blue food coloring
Twinkies, cut in half (may use off brand too)
Candy eyes
Chocolate sprinkles, for hair, optional (I didn't use them)
Black gel icing

Prepare cupcakes as directed on box, using cupcake liners. Bake as directed. Cool. Coat with frosting when cooled. While cupcakes are cooking, decorate half Twinkies with faces, using eyes and gel. (See picture below) *I used cookie frosting on the cupcakes, because it sets up pretty fast to hold the Twinkies in place. Place the decorated Twinkies on top of the frosted cupcakes. Place in refrigerator to set. Cute for kids parties, or anyone who likes Minions.

1st picture is decorated faces, 2nd picture is the meeting of the minions (ready for transport), 3rd picture is close up view of minions.

Crockpot Pecan Pie Cobbler

1 uncooked Pillsbury pie crust
3 eggs
1 c. sugar
2/3 c. dark karo syrup
1 c. pecan pieces
1/2 c. margarine, melted
1 t. vanilla
whipped cream , optional

Line a 4 qt. crockpot. Spray liner. Place unrolled pie crust in bottom and press up the sides about 1/2". Combine remaining ingredients until well blended. Pour over pie crust. Cover. Cook on high for 2-3 hours. I checked mine at 2 hours, and cooked an additional 30 minutes. (All crockpots are different) Turn crockpot off and use liner to lift cobbler out. Place on plate and cool. Once it has cooled the cobbler is more solid. (Just like pecan pies that set up after cooling.) Remove liner. Serve warm or cool with whipped cream if desired. Yummy! (Some people choose to rotate the inner crock halfway around to be more even, they say it's hotter on the side with the dials, but I've never done this.)

*I used a 6 qt. crockpot, so the cobbler wasn't very thick, and the crust burned just a little in one corner that was a little lower than the others. But overall, it satisfied my craving for pecan pie! Mark liked it because it was a moister pie.

Before cooking:

After cooking

Corn Casserole

15 oz. can cream style corn
15 oz. can whole kernel corn, drained
2 eggs, beaten
1 stick butter, softened
8 oz. sour cream
8 oz. cornmeal or jiffy corn muffin mix
1 c. grated cheese, optional*

Combine all ingredients. Place in sprayed 9x13 dish. Bake at 350 degrees for 45 minutes. Do not overbake. It needs to be soft, not crispy like cornbread.

*Most recipes don't call for cheese to be added

(This recipe is also called Corn Pudding in the south)

Pilgrim Hats

fudge striped cookies
icing
mini Reese's peanut butter cups or rolos, unwrapped, or large marshmallow
M&M's
Melted chocolate

Place striped side of cookie down. Spread melted chocolate over cookie. Dip and coat marshmallow with melted chocolate or place a peanut butter cup/rolo on top of chocolate. Make a band of icing around the base of the marshmallow/candy &  lean the m&m against peanut butter cup to look like buckle of hat. Cute for kids parties or Thanksgiving treats.

First picture is with a mini reeses/rolo. Second picture is with a marshmallow.

Crockpot Chicken & Wild Rice Soup

2 boxes Rice a Roni long grain & wild rice
1 lb. boneless skinless chicken breasts
1 c. onions, chopped
1 c. celery, chopped
3/4 c. shredded carrots
4-5 cloves garlic, minced
2 bay leaves
3 cans chicken broth
2 c. water
2 T. poultry seasoning (I used 1 pkt of seasoning that came with rice too)
3 T. butter
2 T. olive oil
1/2 c. flour
2 c. milk ( or 1/2 & 1/2, for thicker soup)
salt & pepper to taste

Place liner in crockpot. Place first 10 ingredients in crockpot. Cover and cook on low for 7-8 hours. In the last 1/2 hour of cooking, remove the chicken, cool, and shred between two forks. Add the chicken back to the crockpot and stir to combine.Remove bay leaves.

 *I stopped here because I wanted a broth based soup. But if you want a creamy soup, melt the butter & oil in saucepan. Add flour and let cook for 1 minute. Whisk the mixture while adding the milk. Continue to whisk until all lumps have dissolved. Allow to thicken and become creamy. Add to crockpot. Stir to combine. Add additional milk or water to your preference if it becomes to thick. Season with salt and pepper to taste.

** soup will thicken as it sets

Billi's Broccoli Cheese Soup

4 c. water
2 boxes chopped broccoli or 1 large bag frozen florets, cooked and chopped*
4 chicken bouillon cubes
1 qt. (4 c.) half & half**
10 T. flour (2/3 c.)
2 sticks butter
1 1/2 lbs.(24 oz.) Velveeta cheese, cut into cubes

Bring water & broccoli to a boil. Add bouillon and simmer until broccoli is tender. Chop the broccoli into smaller pieces (especially if you use the florets). Place everything in a lined crockpot. Do not drain the water. Do not add more water either! In a small saucepan, melt the butter and add the flour. Add the half & half.. Stir until thickened, but not too thick. (May need to blend with mixer to break up clumps before adding to soup) Add to soup. Add cheese. Keep crockpot on "keep warm" setting so cheese and half & half won't scorch or scald. Stir several times to help the cheese melt. Leave on warm until ready to serve.(This soup should be thick, like potato soup) Very Tasty!!

* I used a 32 oz. bag and it wasn't enough (we like a lot of broccoli)
**1 c. evaporated milk may be substituted for each cup of half & half

Picture #1:
Broccoli cooking
in lined crockpot




Picture #2:
cook sauce on stove until thick, add cheese and stir until melted. Add to crockpot, stirring in completely. Turn crockpot down to "keep warm" setting until ready to serve.



 <---Picture #3--finished soup!

Billi's Tomato Basil Soup

28 oz. can petite diced tomatoes
28 oz. can tomato sauce
28 oz. can crushed tomatoes
3 T. butter
3 T. basil
1/2 pint (8 oz.) heavy whipping cream
salt & pepper to taste

Combine everything together, except the whipping cream. Bring to a boil. Add cream and simmer. Place in crockpot to keep warm until ready to serve, if desired.

Quick and Easy Taco Soup

1 can pinto beans, rinsed & drained
1 can chili magic beans, your choice, undrained
1 can seasoned black beans, unrinsed and undrained
1 can whole kernel corn. drained
2 cans Del Monte diced tomatoes with basil, oregano, & garlic, or chili style tomatoes
1 can Rotel
1 can beef broth
1 pkg. dry ranch dressing
1 pkg. taco seasoning
1-2 lbs. ground chuck, cooked, rinsed, and drained
Tortilla chips or Fritos
Sour cream, optional

Place everything in lined crockpot and cook for 4-6 hours on low. Serve with tortilla chips or Fritos and sour cream, if desired

Pizza Stuffed Pasta Shells

1 lb. lean ground beef, cooked, rinsed, and drained
1 clove of garlic, finely chopped
4 oz. pepperoni slices, cut into quarters, divided
3 c. pizza sauce, divided
21 uncooked jumbo pasta shells
2 c. shredded mozzarella cheese (8 oz.)

Heat oven to 375 degrees. Spray 13x9 dish. Saute garlic 5-7 minutes. Add in beef & half the pepperoni. Add 1 c. pizza sauce.Cook 5 minutes or until mixture is heated. Remove from heat. Cook shells as directed on box. Drain. Stuff each shell with 2 T. of beef. Place in single layer in baking dish. Cover shells with remaining pizza sauce, mozzarella cheese, and pepperoni. Bale 25 minutes until bubbly and cheese is melted. Let stand 5 minutes before serving.

Mexican Stuffed Shells

1 lb. ground beef, 80% lean
1 pkg dry taco seasoning
4 oz cream cheese, softened
14-16 large pasta shells
1 c. salsa
1 c. taco sauce (not enchilada sauce)
1 c. shredded Mexican cheese
1 c. cheddar cheese (or other cheese, I used mozzarella)
1 1/2 c. crushed tortilla chips, optional
3 green onions, chopped, optional
1 c. sour cream, optional

Preheat oven to 350 degrees. Cook ground beef and taco seasoning as directed on packet. Add cream cheese. Cover and simmer until cheese is melted. Blend well. Set aside and cool completely. Cook the pasta shells by pkg directions. Drain. Pour salsa on bottom of dish.Sprinkle crushed chips on top of salsa. Stuff each shell with the meat mixture and place shells in dish, open side up.(1st picture) Cover shells with taco sauce. (2nd picture) Cover with foil and bake 30 minutes. After 30 minutes, remove the foil and cover with shredded cheeses. Bake 10-15 more minutes uncovered.(3rd picture) Top with green onions, sour cream, and/or more salsa.

Serve with Sangria (Mark and I really enjoyed this dish)

Pumpkin Cheesecake Bars

Pumpkin Layer:
6 T. butter, melted
1 c. light brown sugar
1 t. vanilla
2 eggs
1 c. pure pumpkin, not pie filling
1 c. SR flour
1 1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/4 t. ginger
Cheesecake Layer:
8 oz. cream cheese, softened
2 eggs
2/3 c. powdered milk
1 t. vanilla
1/4 c. SR flour

Preheat oven to 350 degrees. Spray a 9x13 dish. Beat the first 4 pumpkin layer ingredients together until creamy. Stir in the pumpkin, and beat a few seconds. Combine the flour and spices. Slowly beat into pumpkin mixture. Pour into dish. Beat together all the cheesecake layer ingredients until smooth. Pour over the pumpkin layer and use a knife to create swirls, combining the two layers together. Bake 45-50 minutes until set. Do not overbake. Cool completely before slicing into servings.

Crockpot Pasta Fagioli Soup (tastes like Olive Garden's)

2 lbs. ground chuck, browned, drained, and rinsed, (can also be put in the crockpot raw to cook)
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2, 28 oz. cans diced tomatoes, undrained (I used Del Monte with basil, oregano, and garlic added)
16 oz. can dark red kidney beans, drained and rinsed
16 oz. can white kidney beans, drained and rinsed

1 can Italian green beans, optional, some recipes use them, up to you
3 cans beef broth (1 can of beef broth is 14.5 oz.), can also use beef broth in the box (comes in 32 oz)
4 T. Italian seasoning
24 oz. can spaghetti sauce (I used Del Monte with green pepper and mushrooms added)
8 oz. dry pasta
bread bowl, optional

Place liner in crockpot, Place everything, except pasta in crockpot. Cook on low 7-8 hours, or high 4-5 hours. Add pasta during last 30 minutes. Serve in bread bowl if desired. Delicious!

Pumpkin Delight

2 c. flour
1 c. butter, softened
1 c. + 1/4 c. pecans, chopped fine
8 oz. cream cheese, softened
1 1/2-2 c. confectioner's sugar, to taste
1 16 oz. whipped topping, thawed, divided
1 8 oz. whipped topping, thawed
3 c. milk
3 small pkgs. sugar free white chocolate instant pudding mix, (can substitute vanilla)
2 15 oz. cans pure pumpkin, not pie filling
3 t. pumpkin pie spice
toffee bits, optional
candy corn, optional

Combine flour, butter, and 1 c. pecans. Press into sprayed 10x13 dish. Bake for 20 minutes at 350 degrees. Remove and let cool. Blend cream cheese and powdered sugar, add 8 oz. whipped topping. Spread over cooled crust. Combine milk, pudding mix, pumpkin, pumpkin pie spice and 8 oz. whipped topping until smooth. Spread over cream cheese layer. Spread remaining 8 oz. whipped topping over top and sprinkle with pecans. I omitted these pecans and topped with toffee bits and candy corn instead (since it was a fall event). Chill for 3 hours or until set. Yummy! (Be sure guests know to get the crust--I had several people just scooping up the cream layers and leaving the crust behind.)

* There is another variation of Pumpkin Delight under the Chocolate Delight recipe.

Chicken Cordon Bleu Casserole

2 lbs. boneless, skinless chicken breasts, cut into bite-size chunks
Panko bread crumbs
1/2 c. milk
1 egg
8 oz. swiss cheese, either cubed or slices. (I used ultra thin slices)
8 oz. ham, diced
1 can cream of mushroom soup (cream of chicken may be used instead, if desired)
1 c. milk

Combine 1/2 c. milk with egg. Dip chicken in egg mixture and then in bread crumbs. Brown in a little oil until golden. Place in sprayed baking dish. Add cheese and ham. Mix soup with 1 c. milk. Pour over all. Bake at 350 degrees for 30-35 minutes or until tender and bubbly. *1 can of drained mushrooms or vegetables can be added for more color if desired.