Snowman Cheeseball

2 pkgs cream cheese (8 oz each) Softened

1/2 c. Butter softened

1 envelope ranch salad dressing mix

1 Tbsp Spicy brown mustard

1 Garlic glove, minced

assorted decorations: small pitted olives, Pretzel sticks, Red and Orange peppers

assorted crackers or vegetables

In a small bowl, beat cream cheese and add butter until smooth. Add the dressing mix, mustard, and garlic mix well. Shape into two balls, one slightly larger than the other. Cover and refrigerate for at least 4 hours

Remove from refrigerator 15 minutes before serving, On a serving plate, stack the small cheese ball on top of the larger one to make the body of the snowman

cut ends from olives to make small circles. attach to snowman for eyes and buttons. insert pretzel stick for arms. Cut top hat from pepper and place on top of snowman. Trim pepper to make a nose, insert into face.

Serve with crackers and vegetables

I made this for our Christmas Eve dinner. It was so cute! 

Baked Potato Soup

Slow-cooker soup-- totally easy, totally delish and hearty!

*Note: I didn't put in NEARLY that much garlic. I like garlic 'n all, but I don't want to stink like it for a week.*


Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions
(I also had diced ham. I like diced ham on my baked taters.)
Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Peach Tart

I shoulda posted this back in the day when we all had a buttload of peaches from the neighbor--

But I loved this simple and fairly (kinda sorta) healthy-ish Peach Tart. And it was beautiful, too:

Tart Dough





2 cups of all purpose flour

½ tsp of salt

1 tbsp of sugar

1 ½ sticks of butter

½ cup of ice water





· Combine the dry ingredients with your fingers in a large mixing bowl. If using a food processor, then just pulse to mix.

· Slice the cold butter into cubes and mix with hand mixer or pulse in food processor until the dough begins to clump into a ball and the butter is pea size or smaller.

· Pour the ice water into the mixture, slowly, continue mixing simultaneously until ball of dough is formed.

· On a floured surface, roll the dough into a large “pat” and chill for about an hour.

· After chilling, roll or spread out the dough into your desired shape…the rustic feel of an imperfect circle or rectangle is what makes the simple elegance of this dessert so pretty.


· Slice 6 or so peaches into wedges and arrange on the dough to suit your own fashion. Cover with sugar, about half a cup, depending on the sweetness of the fruit and your own sweet tooth.

· Bake at 350 for about 45 minutes or until the dough is golden brown… Glaze with peach jam or preserves and serve with a dollop of peach preserves as well. Whipped cream ain’t bad either!

Caveman Pops.

This is not my recipe. I have been a recipe trying FOOL lately, and I thought I'd share.

I give this 1 thumb up. BUT, BUT! my husband really enjoyed them. So I'd say they're a crowd pleaser.

Pioneer Woman's Caveman Pops (State Fair Style)

Ingredients
■10 whole Turkey Legs
■ BRINE:
■4 quarts Water
■1 cup Kosher Salt
■1 cup Sugar
■1 cup Brown Sugar
■2 Tablespoons Seasoning Blend (I Used Montreal)
■1 whole Bay Leaf
■ Dry Rub
■2 Tablespoons Chili Powder (less If You Don't Like Things Too Spicy!)
■2 teaspoons Seasoning Blend (I Used Montreal)
■2 teaspoons Paprika
■2 teaspoons Onion Salt

Preparation Instructions


In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.

Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.

Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15 minutes, or until turkey is cooked through. (Update: larger legs will require longer cooking time.)

Remove them from oven and wrap the bottom of the legs with aluminum foil for serving.

Dig in!

Pumpkin Stew

I got this recipe from my sister in laws mom. When you scoop it into your bowl and the get some of the cooked pumpkin, so good! This will be a new Halloween tradition.

 

2 lbs of stew meat, cut into 1 in. cubes

3 tbsp oil (divided)

1 cup water

3 large potatoes, peeled and cut into 1 in. cubes

4 medium carrots, sliced

1 large green pepper, cut into 1/2 in. pieces

4 cloves of garlic, minced

1 medium onion, chopped

2 tsp salt

1/2 tsp pepper

2 tbsp instant beef bouillon granules

1 can (14.5 oz) tomatoes, undrained, cut up

1 pumpkin (10 to 12 lbs)

In a dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic onion, salt, and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes.

Wash pumpkin, cut a 6 -8 in. circle around the stem. Remove seeds and loose fibers. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush the outside of the pumpkin with remaining oil.

Bake at 325 for 2 hours or until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

8-10 servings

Peanut Butter Cereal Treats

This is a take on rice crispies. I got this recipe from a taste of home magazine.

30 lrg marshmallows
3 tbsp butter
1 tbsp peanut butter
6 cups peanut butter Cap'n Crunch
1 1/2 cups milk chocolate m&m's

In a large sauce pan combine the marshamallows, butter and peanut butter. Cook and stir over medium low heat unitl melted. Remove from heat and stir in the cereal and the m&m's.

Pat into a 9x13 inch pan coated with cooking spray. Cool and cut into bars

Everyone really liked it!

Breakfast Casserole

I got this recipe from my sister in law. It is really good!

12 eggs, beaten
2/3 cup milk
4 cups grated cheddar cheese
6 tbsp green onion
6tbsp green pepper
16 slices of bacon (cooked and crumbled)
4 cups shredded hash browns
1 tsp salt
1 tsp pepper

combine eggs, milk. add cheese, onion, peppers, bacon and seasonings. pour into pam sprayed 9x13 pan. top with has browns.
bake at 325 for 50-60 min.

Fettuccine with Sweet Pepper-Cayenne Sauce

Umkay, so I made this last week, and it is easy and really good. I dumped waaaay too much cayenne pepper in (my bad) but the hubs loved the spice. Will definitely make again!

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste




Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Greek Salad

I am not a good salad maker for some reason but I tried this one and I love it. So good! I have also made it into a pasta salad, just substituting pasta for the spinach leaving everything else the same and it was really good that way too! Try this it is awesome!! This picture is obviously of the pasta version.

Salad
5 cups spinach torn up
1/2 c. feta cheese (2oz)
4 medium green onions sliced
24 kalamata olives
3 medium tomatoes cut into wedges
1 medium cucumber slices

Lemon Dressing
1/4 c veg oil
2 tbsp lemon juice
1/2 tsp sugar
1 1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
    (Shake all ingredients together in a tightly covered container)

Make Lemon Dressing. Toss dressing with the remaining ingredients.

Pizza Factory Bread Twists

My Sis in Law makes these, and while I don't make them as well as her, they are always a hit and so good! They seem complicated but they ARE SO TOTALLY NOT.

Okay. step 1-- get yourself some Rhodes frozen rolls. Thaw them. Roll them out with your hands like a snake, and wrap them around a skewer.

Let them rise (cover them with a butter sprayed piece of plastic wrap like you would with regular rolls), and bake at 350°.


When they come out of the oven, brush on this delicious mixture:

1/2 c melted butter
1 t. garlic salt
1 t. garlic powder
1 t. dill weed (hehehe dill weed)
1/2 t itallian seasoning

So good!

Dinner Spanakopitas

I was watching the food network (the Barefoot Contessa) the other day, and I saw this recipe. I tried it and it is AWESOME!! It kinda sounds complicated but I promise it's not.

1/4 cup good olive oil

1 cup chopped yellow onion

3 scallions, white and green parts, chopped

2 (10-ounce) packages frozen chopped spinach, defrosted

4 extra-large eggs, lightly beaten

3 tablespoons freshly grated Parmesan cheese

Plain dry bread crumbs

1 teaspoon grated nutmeg

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups small-diced feta cheese (12 ounces)

3 tablespoons toasted pine nuts

24 sheets frozen phyllo dough, defrosted (defrost in your fridge, then they are all defrosted, not just the outside)

1/4 pound (1 stick) unsalted butter, melted

Flaked sea salt, such as Maldon, for sprinkling

(I didn't use the pine nuts, because I wasn't going to spend 6.00 on a small bag, it was still really good. So if you have them great if not it won't hurt to not add them)

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

Chicken Artichoke Pizza

2	teaspoons butter or margarine
1	large red onion, sliced (2 cups)
1	package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)
1	cup cubed cooked chicken
1	jar (6 to 7 ounces) marinated artichoke hearts, drained and sliced
3	tablespoons sliced drained roasted red bell peppers (from 7-ounce jar)
1	cup shredded sharp Cheddar cheese (4 ounces)

Heat oven to 400º. Melt butter in 8-inch skillet over medium heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender.

Spread onion over bread shell. Top with chicken, artichoke hearts, bell peppers and cheese.

Bake 8 to 10 minutes or until cheese is melted.


YUM!!

Chicken Couscous with Dried Fruit

This is a great recipe if you have any leftover chicken. If not, boil some chicken then shred it.

2 cups shredded chicken
2 lemons
4 tablespoons olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1 cup mixed dried fruit such as apricots, cranberries
3 cups chicken broth
2 cups couscous
1/4 cup fresh cilantro
1/2 cup sliced almonds

Grate 1 1/2 teaspoons zest from the lemons and squeeze 1/4 cup juice. In a large saucepan over medium heat, warm 3 tablespoons of the oil. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until the garlic and onion are golden, about 1-2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruit, and broth. Bring the mixture to a boil, reduce heat, cover, and simmer for 5 minutes to blend the flavors.
Stir in the couscous, re-cover the pan, and remove from the heat. Let stand until liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds.

Lime Shrimp with Coconut Rice

5 tablespoons unsalted butter
1 cup long-grain white rice
1 1/4 cups unsweetened coconut milk
1 lime
6 cloves garlic, minced
1 pound large shrimp, peeled and deveined
8 green onions, both white and green parts, thinly sliced
1/4 cup fresh cilantro

In a saucepan over medium heat, melt 1 tablespoon of the butter. Add the rice and cook, stirring constantly, until the grains are well coated with the butter, about 1 minute. Stir in 1 1/4 cups water and the coconut milk. Bring to a boil, reduce heat to low, cover, and cook until the liquid is absorbed and the rice is tender.
While the rice cooks, grate 1 teaspoon zest and squeeze 2 tablespoons juice from the lime. About 5 minutes before the rice is ready, in a large frying pan, over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and lime zest and juice and stir until the mixture is bubbly. Add the shrimp and green onions and saute until the shrimp are opaque throughout, about 3 minutes. Stir in about half of the cilantro.
Fluff the rice and gently stir in the remaining cilantro. Top with the shrimp and serve.

Turkey Meatloaf

This is actually from my Weight Watcher cookbook. I'm not a huge meatloaf fan, but I love this one and so does Joshua.

1 tablespoon olive oil
1 onion, chopped
1 1/4 pounds ground turkey
4 slices whole-wheat bread, made into fine crumbs
1/2 cup fat-free milk
1 egg white, lightly beaten
3 tablespoons ketchup
2 tablespoons grated Parmesan cheese-you can add a little more
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried thyme leaves, crumbled
1/4 teaspoon freshly ground pepper

Preheat oven to 350; spray an 8x5 loaf pan with nonstick cooking spray. In a small non-stick skillet, heat the oil. Saute the onion until tender, 4-5 minutes. In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic powder, basil, thyme and pepper; blend well. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.

Creamy Herb Mushroom Sauce

Again Betty Crocker comes to my rescue!! This sauce is so good. You can put it with anything. I have cooked chicken breasts and poured the sauce over them, or I have mixed it with pasta. YUM!

1/4 c. butter
1 tbsp chopped shallots
1 c mushrooms
1 tbsp all purpose flour
1 tbsp chopped fresh thyme (1tsp dried)
1 tbsp chopped fresh parsley (1 tsp dried)
1/2 c half and half

Melt butter in a sauce pan over medium heat. cook shallots and mushrooms stirring until tender

Stir in flour, thyme, parsley. Cook, stirring constantly until slightly thick. Gradually stir in the half and half until smooth. Serve immediately.

Blueberry Banana Bread

This recipe is from the Betty Crocker Cookbook. It's an "alternate" recipe, you know the ones after the recipe that tell you what else you can do with the original recipe. This is the best! Seriously, I love this one. I just never get to make it because bananas don't get to the "ripe" stage at my house very often.

1 1/4 c. Sugar
1/2 c. butter
2 Large Eggs
1 1/2 c mashed very ripe bananas (3 medium bananas)
1/2 c. buttermilk
1 tsp vanilla
2 1/2 c. All Purpose Flour
1 tsp Baking Soda
1 tsp salt
1 c. Fresh or Frozen Blueberries

Heat oven to 350. Grease bottoms only of pans.

Mix sugar and butter in a large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in blueberries. Divide batter evenly between pans.

Bake for 1 hr 15 minutes for 9 inch loaf pans or until a toothpick  comes out clean.

Loosen sides of loaves from pans and remove from pans and place on a wire rack to cool.

Wrap tightly and store at room temp for 4 days or put in the fridge for 10 days....if it lasts that long Ü

Chuy's Jalepeno Dip

Tried this this weekend too, loved it!

•16 ounces, weight Light Sour Cream
•1 package (1 Oz.) Ranch Dip Mix
•2 whole Large Jalapenos, Finely Diced
•2 cloves Garlic, Finely Minced
•⅓ cups Chopped Fresh Cilantro
•1 whole Lime, Juiced
• Milk (optional)

Preparation Instructions


Mix all ingredients (except the milk) together. Use the milk to thin the dip to whatever consistency you desire. Serve with tortilla chips. Simple. Easy. Delish.

Raspberry Cheesecake Trifle.

Totally a keeper recipe. DELICIOUS!




Ingredients:

-(2) 8 ounce packages cream cheese, softened
-2 cups powdered sugar
-1 cup sour cream
-2 teaspoons vanilla

Mix together cream cheese, powdered sugar, sour cream and vanilla.

-1 cup heavy cream
-1 tablespoon sugar
-1 teaspoon vanilla

Whip heavy cream, sugar and vanilla. Then fold into the cream cheese mixture.

-2 prepackaged Angel Food Cake, cubed
-2 package raspberry Danish Dessert
-3 cups water
-2 package frozen raspberries

Bring water and Danish Dessert to a boil. Stir constantly. Remove from heat and add frozen raspberries. In trifle bowl, begin to layer. Start with raspberry layer, then add cream cheese mixture, then angel food cake, and repeat. Be sure to end with raspberry layer. Chill for at least 2 hours before serving.

(different) Cheese Fondue

(when I say different, I just mean not the classic cheese fondue, hehehe)

2 tablespoons butter
2 teaspoons flour
1 cup milk
1/2 cup hidden valley ranch dressing
1 cup shredded cheddar cheese
paprika (optional)
sliced green onions (optional)

Melt butter in saucepan over medium heat. Sprinkle flour in melted butter and stir constantly for 2 minutes. Whisk milk into flour mixture and constantly stir until mixture thickens and begins to boil. Lower heat to simmer; stir in cheese and ranch until smooth. Pour into a fondue pot and sprinkle in paprika and/or green onion, if desired.

Olive Garden Chicken and Gnocchi Soup

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings

Cream Cheese Pound Cake

I made this yesterday for a Funeral and it was so easy and way good.

1 box yellow cake mix
1 cup milk
1 package (3 ounce) cream chees
1 t. vanilla
3 eggs
Powdered sugar

Heat oven to 325 F.
Mix cake mix, milk, cream cheese, vanilla, and eggs in a bowl with a mixer for 1 min. on low speed. scrapping sides. Beat 2 min. longer. Pour into greased bundt pan.
Bake 40 to 45 min. Cool for about 1 hour.
Place on serving plate; sprinkle with powdered sugar.

Penne with Chicken

This recipe is also called Chicken in creamy pepper Jack cheese.

Ingredients

3 slices bacon
2 boneless chicken breasts, sliced to desired thickness
2 T. butter
1 small onion diced
1/2 red bell pepper sliced
2 garlic cloves
1 jalapeno pepper chopped
3 T. flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions

Directions:

Over medium heat, cook bacon until semi-crisp, reserving drippings.
Drain bacon on paper towels and crumble when cool.
Saute sliced chicken in bacon drippings until no longer pink.
remove from pan and set aside.
in the same pan, add the butter and cook bacon and cook onion, peppers and garlic until tender.
Stir in the flour and cook for 1 min.
Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
Pour over the penne noddles and garnish with green onions.

Fruit Dip

1 c Milk
1 3oz pkg Vanilla Pudding
6 oz Orange Juice
8 oz Sour Cream

Mix together, chill and serve with fruit.

Penne alla Vodka

This is so yummy and quick, but tastes like you spent hours!! The vodka is optional.

3 tablespoons unsalted butter

2 large garlic cloves, finely chopped

2 ounces thinly sliced prosciutto, cut into thin strips

One 28 to 35 ounce can Italian peeled tomatoes, drained and chopped

1/2 teaspoon crushed red pepper

1/2 cup heavy cream

1/4 cup vodka

Salt

1 pound penne

1/2 cup freshly grated Parmigiano-Reggiano

In a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute.

Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.

Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add pasta and salt to taste. Cook until the penne is al dente. Drain the pasta, but save some of the cooking water.

Add the pasta to the skillet with the sauce and toss the pasta until it is well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add the cheese and toss again. Serve immediately. I also like to mix in a little fresh basil.

Marinara Sauce

I usually double or three times this recipe, so that I have enough to freeze. Freezes great!!

1 yellow onion, chopped

1/4 cup olive oil

2 large garlic cloves, lightly smashed-I usually put in more because I LOVE garlic

2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped

Salt

8 to 10 fresh basil leaves, torn into pieces

In a large skillet, cook the garlic and onion in the olive oil over medium heat, until garlic is golden brown and the onion softens.

Add the tomatoes and salt (to taste). Bring to a simmer and cook, stirring often, until sauce is thick, 20 minutes, depending on the tomatoes. Stir in the basil leaves.

Serve over hot pasta.

S'more Cookie Bars

These are always a family favorite!!! I usually double the recipe

1/2 cup butter

3/4 cup sugar

1 egg

1 teaspoon of vanilla

1 1/3 cups all-purpose flour

3/4 cup graham cracker crumbs

1 teaspoon baking powder

1/4 teaspoon salt

4 Hershey's Milk Chocolate Bars (1.55 oz. each) Try other types of chocolate. They taste really good with dark chocolate

1 cup marshmallow creme

Heat oven to 350. Grease 8-inch square baking pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; beat well.

Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.

Press half of dough into prepared pan. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

Bake 30-35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

This is not my recipe.

Which is why it is soooo dang good. Hehehehe.
Just in time for barbeque season, I give you,

PATTY'S 5 BEAN BAKE

(best baked beans I've ever had; supposedly a caterer's recipe)

-2 to 3 cans of Pork 'n Beans (1 lb., 15 oz.)
-1 can barbequed bake beans (Bush makes some good ones; must be barbequed for that delish flavor)
-and then: choose *three* other kinds of beans of your choice: kidney, pinto, white, or butter. I highly recommend choosing butter as one for the diversity.
-1 lb. bacon cut into 1 inch pieces
-3/4 c. brown sugar
-1/2 c. white vinegar
-1/4 c. onion flakes
-1 tsp. dry mustard
-1 tsp. garlic salt

*Don't drain beans*

Mix it all together in a 9x13 pan (is that the normal size of a glass pan? What ever that size is. Use that.), bake uncovered for 2 hours at 350°. When it's the correct, thick consistency for your taste, it is done. Sooo good!

Whew! Now I don't have to worry about losing that itty bitty piece of paper anymore. ;)

(note to self: the degree symbol is Alt 0176)

Easy Cheesecake

Filling
1 pkg Cream Cheese (softened)
1 can Sweetened Condensed Milk
1/3 c. Lemon Juice
1 tsp Vanilla

Crust
 1 1/2 c. graham cracker crumbs
1/4 c. sugar
1 tbsp Cinnamon
1/3 c. Butter - melted

combine graham cracker crumbs, sugar, cinnamon, and butter. Press firmly into bottom of pie plate.

Mix cream cheese, milk, lemon juice and vanilla until blended. Pour over the crust. Place in the fridge for 4 hours or until firm. Top with any fruit pie filling and Serve.

Cranberry Pineapple Mini's

1 can (20oz) Crushed Pineapple
2 pkgs (.3oz) Raspberry Jello
1 c. Whole Berry Cranberry Sauce
2/3 c. Walnuts
1 Apple - chopped

Drain pineapple, but reserve the juice. Add enough water to the juice to make 2 1/2 cups of liquid. Pour the juice into a saucepan. bring to a boil. In a separate bowl combine jello and pineapple juice. Stir for 2 minutes until jello is dissolved.
Stir in the pinapple, cranberry sauce, nuts and apple. Spoon mixture into 24 paper lined muffin cups. Put in the fridge for 2 1/2 hours or until firm.
Remove liners before serving.

Black Bottom Banana Cream Pie

6 tbsp butter
25 Nilla Wafers
2 tbsp Sugar
4 squares Semi Sweet Chocolate
2 lg Bananas (cut up)
1 pkg (4 serving size) Vanilla pudding
1 3/4 c. Cold Milk
1 c. Cool Whip

Melt 1/4 c. of butter in a bowl add the wafer crumbs and sugar. mix well and press firmly into a 9" pie plate. Microwave chocolate squares and 2 tbsp of butter for 1 minute until butter is melted. Stir until chocolate is melted. Drizzle over the crust. top with bananas.
Prepare pudding with 1 3/4 c cold milk. pour over bananas, put in the fridge for 4 hours. Top with cool whip before serving.

Monster Pancakes (AKA Puff Pancake)

2 tbsp Butter
3 Eggs
1/2 c. Flour
1/2 c. Milk
1/4 tsp Salt

Preheat oven to 400.
Place butter in 9 in pie plate or 9x9 baking dish, melt the butter in the oven

In a separate bowl, mix the eggs, flour, milk, and salt. Place mixture in hot pan. Bake for 25 minutes until puffed and golden brown.

Top with fruit and sprinkle with powdered sugar.

Lemon Bundt Cake

Cake
1 box Lemon Cake Mix
1 box Lemon Pudding
3/4 c. Water
3/4 c. Oil
1/2 c. Sugar
1 c. Sour Cream
4 Eggs
1 tsp Vanilla
2 tbsp Poppy Seeds

Preheat oven to 350. Grease your bundt pan
Mix all ingredients together. pour mixture into bundt pan. Bake for 45-50 minutes. Let cool 15 minutes remove from pan and cool.

Glaze
1 c. Powdered Sugar
1 tsp vanilla
1/2 tsp Almond Extract
2/3 tbsp Milk.

Mix together and drizzle over cake.

Granola Bars

1 c. Brown Sugar
2/3 c. Peanut Butter
1/2 c. Corn Syrup
1/2 c. Melted Butter
2 tsp Vanilla

3 c. Rolled Oats
1/2 c. Coconut
1/2 c. raisins (optional)
1/2 c. wheat germ (optional)
1/2 c. Chocolate Chips

Preheat oven to 350 and grease a 9x13 pan
Mix the first five ingredients together until well blended. Add in the remaining ingredients. Spread mixture into the 9x13 pan and bake for 20-25 minutes, cool and cut.

Minestrone Soup

2 tbsp Olive Oil
1/4 lb Pancetta (bacon works too)
1 lb zucchini - chopped
2 ribs Celery - chopped
1 Carrot - chopped
1 Onion chopped
1 Bay Leaf
2 cloves Garlic - Minced
32 oz Chicken Stock
15 oz. can Cannellni Beans (undrained)
15 oz can Crushed Tomatoes
1/4 lb Penne

In a large pot heat oil and add pancetta (or bacon). Cook until brown. Add zucchini, celery, carrot, onion, bay leaf and garlic. Cook until veg are tender. Stir in chicken stock, beans, and tomatoes. Bring to a boil and add the pasta. Cook until the pasta is done. Remove the bay leaf and serve.

** if you want to make this ahead of time, you can, just wait to add the pasta until about 10-15 minutes before you are ready to eat. Otherwise the pasta gets soggy and gross.

Snickers Salad

Snickers Salad

2 cups whipped cream
1 (3 oz.) pkg. cream cheese, softened
3 Snickers candy bars, cut into small pieces
3 Granny Smith apples, cut into small pieces
3 McIntosh apples, cut into small pieces

Mix whipped cream and cream cheese. Stir in Snickers and apples. Enjoy!

Broccoli Salad

3/4 cup mayonnaise
2 tbsp Sugar
2 tbsp White Vinegar
1 bunch Broccoli
6 slices Bacon - cooked crumbled
1 small Red Onion

mix mayo, sugar and vinegar in a large bowl. Add remaining ingredients, mix lightly. Place in the fridge for 1 hour. Serve.

Potato Salad With Fennel

This is my new favorite potato salad. I got it from a Rachel Ray magazine. It has some different, hard to find ingredients but seriously, really good.

1 1/2 lb Red Potatoes
1 tbsp Dijon Mustard
2 tsp Lemon Juice
1 clove Garlic - minced
3 Tbsp Olive Oil
3 Scallions - chopped
1/2 c Fennel - chopped
2 tbsp Fennel Fronds (the top part)
2 1/2 oz prosciutto
2 tbsp basil

cut potatoes into quarters and cook until tender. in a bowl whisk mustard, lemon juice, and garlic. Season with salt and pepper. Slowly whisk in olive oil. Stir in scallions. Combine fennel, fennel fronds, prosciutto, and basil with the potatoes. stir in the mustard vinaigrette.
Serve.

It is good hot and it is good cold so either way is okay.

Greek Style Skillet

1 lb Hamburger
1/2 c. Chopped Onion
2 tsp Oregano
1 tsp Cinnamon
1/2 tsp Garlic Powder
1 can Beef Broth
1 can Diced Tomatoes
2 tbsp Tomato Paste
1 1/2 c. Penne Pasta
1 1/2 c Frozen Spinach (thawed)
3/4 c. Feta Cheese

Cook hamburger and onion in skillet, until hamburger is done. Drain fat and add oregano, cinnamon and garlic powder mix well. Stir in broth, tomatoes, and tomato paste. Bring to a biol stir in pasta. Reduce heat to medium, cover and cook 10 minites unitl the pasta is nearly tender. stir in spinach and 1/2 c. of feta cheese. Cover and cook 5 minutes until pasta is done. Sprinkle with the remaining cheese, let stand 5 minutes before serving.

Roast

3-5 lb Roast
4 Onions cut into large pieces
1c. Beef Broth
1/2 c. Beer (or Apple Juice)
1 tbsp Brown Sugar
2 tbsp Dijon Mustard
1 tbsp Cider Vinegar

In a skillet add a little bit of oil and cook the onions until tender. Add the broth, beer/apple juice, brown sugar, mustard, and vinegar and mix until combines. Heat until warm.

Place your roast in a crock pot and pour onion mixture over roast. Cover and cook on high for 5-6 hours.

**If you don't like onions you can leave them out, without a huge taste difference. Also it may seem like a lot of onions but once they cook for 5-6 hours they cook down to almost nothing.

Pulled Pork or Beef

I got this recipe from family in Minnesota...Lots of good food comes from there!

3-5 lb roast (either Pork or Beef works well)
2 pkgs Italian Salad dressing mix (the dry stuff)
1 pkg Lipton Onion Soup Mix

Place the roast in your crock pot, pour the seasonings over the roast and cook until the meat falls apart. on high 4-5 hours on low 6-7 hours.

You can use this to make sandwiches, or put it on a salad. It is really good, and way easy.

Fettuccine Alfredo

1/2 c. Butter
1/2 c. Heavy Whipping Cream
3/4 c. Parmesan Cheese (if you have it use the grated cheese in the package, not the stuff in the bottle, it tastes the same but it makes a smoother sauce)
1 tbsp Lemon juice
Salt and Pepper to taste

You can add red pepper flakes to spice it up a bit too.

Melt the butter while stirring in the whipping cream. Continue stirring until the butter is melted. Stir in parmesan cheese, salt, pepper and lemon juice. cook until cheese is melted.

Serve over any noodles you like. You can also add stuff like chicken, or vegetables to it and it is always good.

Spinach Artichoke Dip

1 tsp Olive Oil
1 jar Artichoke Hearts
3 cloves Garlic
1 bunch Spinach
8oz Cream Cheese
1 tsp Lemon Juice
(you don't have to chop anything because you add it all to a food processor)

Heat oil in the pan then add the artichokes and garlic. Saute for 2-3 minutes. Add spinach and lemon juice. cook until spinach is wilted. put spinach artichoke mixture and cream cheese into a food processor and mix until well blended.

Serve with baguettes cut into small slices.