Wednesday, August 28, 2013

Honey Roasted Peanut Crusted Chicken Tenders


1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs
3/4 cup honey-roasted peanuts, finely chopped
1/2 cup Progresso® panko crispy bread crumbs
1 lb uncooked chicken breast tenders (not breaded)

Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper. In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs. Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet. Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown. Makes 4 servings.

Chocolate Chip Cookie Dough Bars


Cookie Dough:
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 cup all purpose flour
1 (14 oz.) can sweetened condensed milk
2 cup mini chocolate chips

1 cup creamy peanut butter
2/3 cup milk chocolate chips

In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula. Line 8x8-inch pan with parchment paper. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands). Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm. For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm. Makes 16 large bars.

Slow Cooker Trutle Pudding


1 1/2 cups Original Bisquick® mix
1 cup sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
3/4 cup caramel topping
1 2/3 cups hot water
1/2 cup chopped pecans, if desired

Spray 3-quart slow cooker with cooking spray. In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel until well blended. Put in slow cooker. Pour hot water over top (do not stir). Sprinkle with remaining 1/2 cup sugar. Cover; cook on Low heat setting 2 1/2 to 3 hours or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let stand uncovered 20 minutes to cool slightly. Serve warm pudding with remaining 1/4 cup caramel topping and chopped pecans. Makes 6 servings.

3 Cheese Pasta Bake


1 can (10 3/4 oz.) cream of mushroom soup
1 pkg. (8 oz.) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)

Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta. Bake at 400 degrees for 20 minutes or until the mixture is hot and bubbling. Recipe from Campbell's.

Layered Dip


1 pkg. (8 oz.) cream cheese, softened
1 pkg. (1.25 oz.) taco seasoning mix
1 can (about 16 oz.) refried beans
1 jar (16 oz.) Chunky Salsa
Shredded Cheddar Jack cheese
Shredded lettuce
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Tortilla chips

Stir the cream cheese and taco seasoning in a small bowl until the mixture is smooth. Spread the cream cheese mixture on the bottom of a shallow serving dish. Spread the beans over the cream cheese mixture. Top with the salsa, cheese and lettuce. Top with the olives and tomatoes, if desired. Serve immediately or cover and refrigerate until ready to serve. Serve with the tortilla chips for dipping. Makes 40 servings. Recipe from Campbell's.

No-Bake Berry Smoothie Cheesecake


2 cups honey-flavored graham cracker crumbs
6 Tbsp. butter, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) Neufchatel Cheese, softened
1 cup sugar
3 cups fresh berries (I used blackberries, raspberries, blueberries and strawberries. Strawberries should be chopped into smaller pieces.)
1 tub (8 oz.) whipped topping, thawed

Mix the cracker crumbs, butter and 3 Tbsp. sugar. Press onto bottom of nonstick 9x13 pan and refrigerate while preparing filling. Beat Philadelphia Neufchatel Cheese and 1 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in whipped topping. Pour over crust. Refrigerate 4 hours or until firm. Cut to serve. Recipe from Kraft Foods.

Creamy Broccoli-Bacon Bake


6 cups fresh broccoli florets
2 carrots, sliced
1 tub (10 oz.) Philadelphia Savory Garlic Cooking Creme
2 green onions, sliced
3/4 cup Shredded Triple Cheddar Cheese with a Touch of Philadelphia
1/4 cup real bacon bits

Heat oven to 425 degrees. Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Return cooked vegetables to saucepan. Add cooking creme and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency. Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover. Bake 25 minutes or until heated through, uncovering for the last 5 minutes. Recipe from Kraft Foods.

Picnic Chicken


3 eggs
3 Tbsp. water
1-1/2 cups dry bread crumbs
2 tsp. paprika
1 tsp. salt
1/2 tsp. each dried marjoram, thyme and rosemary, crushed
1/2 tsp. pepper
1 cup butter, melted
12 chicken drumsticks
12 bone-in chicken thighs


1 cup heavy whipping cream
1 1/2 cups plain yogurt
1 envelope leek soup mix
1 cup (4 oz.) shredded Colby cheese

In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13-in. x 9-in. baking dishes. Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, at 375 degrees for 1 hour or until a meat thermometer reads 180 degrees, turning once. Cool for 30 minutes; refrigerate until chilled. For dip, in a small bowl, beat cream until stiff peaks form. In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken. Makes 24 servings (4 cups dip). Recipe from Taste of Home.

Caramel Pecan Ice Cream Dessert


1 3/4 cups all-purpose flour
1 cup quick-cooking oats
1 cup chopped pecans
1 cup packed brown sugar
1 cup butter, melted
1 1/2 cups caramel ice cream topping
2 qt. vanilla ice cream, softened

In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15-in. x 10-in. x 1-in. baking pan. Bake at 400 degrees for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool. Press half of crumb mixture into a 13-in. x 9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Makes 12-15 servings. Recipe from Taste of Home.

Dracula's Dentures


1 pkg. (18.25 oz.) refrigerated chocolate chip cookie dough or your favorite cookie recipe
1/2 cup prepared vanilla frosting, tinted red
1 3/4 cups miniature marshmallows
48 slivered almonds

Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves. Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

Creamed Chipped Beef


1 jar dried beef, sliced into thin ribbons
4 Tbsp. butter
4 Tbsp. all-purpose flour
4 cups whole milk
Pepper to taste

Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.

Loaded Baked Potato & Chicken Casserole


2 lbs. chicken breasts, cubed or shredded
10-12 small red potatoes diced
1/2 cup olive oil
1 tsp. salt
1 Tbsp. freshly ground pepper
1/2 Tbsp. garlic powder
2 cup Mexican Blend Cheese (low fat for even healthier version)
1/2 cup crumbled bacon (delete for lower calorie version)
1/2 cup chopped green onion

Preheat your oven to 475 degrees. In a large bowl, mix together olive oil, salt, pepper, garlic powder. Add the potatoes and coat with mixture. Place the potatoes into a greased baking dish, leave as much of the mix as possible. Bake potatoes for 1 hour. Flip the potatoes every 15-20 minutes. Check with a fork to ensure the potatoes are done. While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside). Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400 degrees. Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. (Can be served with low fat sour cream or ranch dressing -- optional)

Amish Chicken


6 -8 chicken pieces, cleaned
1 cup flour
2 tsp. garlic powder
1 Tbsp. salt
1 tsp. pepper
2 tsp. paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350 degrees for 1 1/2 hours or until the skin is golden brown.

Peanut Butter Chocolate Dessert


20 chocolate cream-filled chocolate sandwich cookies, divided
2 Tbsp. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1/2 cup creamy peanut butter
1 1/2 cups confectioners’ sugar, divided
1 carton (16 oz.) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg. (3.9 oz.) instant chocolate fudge pudding mix

Crush 16 cookies; toss with butter. Press into an ungreased 9 inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over the crust. Sprinkle with peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Makes 12-16 servings. Recipe from Taste of Home.

No Bake Nutella Pie


1 (13 oz.) jar chocolate-hazelnut spread (such as Nutella), divided
1 (9 in.) prepared graham cracker crust
1 (8 oz.) package fat free cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed

Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust. Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly. Refrigerate until well chilled, 4 hours to overnight.

Incredible Baked Meatballs


1 lb. lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 tsp. oregano
1 tsp. salt
Freshly ground pepper to taste
1/4 cup minced fresh basil

Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.

No Name Recipe


2 cans Pillsbury butter crescent rolls
2 (8 oz.) packages cream cheese (softened)
1 cup sugar
1 tsp. vanilla
1/4 cup butter (melted)
Cinnamon & sugar (About 1/4 cup sugar and 1 Tbsp. cinnamon)

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Ruth's Chris New Orleans-Style BBQ Shrimp


20 lg. (16/20) shrimp, peeled and deveined
1 oz. canola oil
1 Tbsp. plus 5 tsp. green onions, chopped
2 oz. dry white wine
1 tsp. fresh chopped garlic
4 Tbsp. Worcestershire Sauce
1 tsp. Tabasco
1/2 tsp. cayenne
1/2 tsp. paprika
8 oz. (2 sticks) salted butter

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy. Makes 4 servings

Porcupine Meatballs


1 lb. ground beef
1/2 cup uncooked rice (its better if you cook rice first)
1 tsp. Worcestershire sauce
1 chopped onion
1 egg
1 tsp. salt
1/4 tsp. pepper
Shot of Garlic (optional)


1 can cream of Mushroom soup (can use cream of chicken)
1/4 cup water
1/4 cup ketchup (add more if needed)

Combine first 9 ingredients; mix well. Roll into balls. Combine ingredients of sauce well. Place balls in flat baking dish. Make sure they are not on top of each other. Pour sauce over balls and cook for 1 hour at 350 degrees or until rice is done.

Peanut Butter Texas Sheet Cake


2 cups all-purpose flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs, beaten
1 tsp. vanilla extract
1/2 cup buttermilk

Peanut Butter Icing:

1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup plus 1 Tbsp. milk
16-oz. pkg. powdered sugar
1 tsp. vanilla extract

Sift together flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings.

Roasted Garlic Mushrooms


16 even-sized open cup mushrooms, stalks cut level
3 Tbsp. corn or vegetable oil
1 stick unsalted butter, softened
3 cloves garlic, chopped very finely
2 Tbsp. fresh thyme, chopped
1 1/2 Tbsp. lemon juice
Salt and freshly ground black pepper to taste
1/2 cup fresh breadcrumbs

Preheat the oven to 400 degrees. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Italian Cream Cheese Cake


1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans


2 pkgs. (1 8 oz., 1 3 oz.) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1 1/2 tsp. vanilla extract
3/4 cup chopped pecans

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

By taste of home

Fool's Toffee


36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 oz.) pkg. chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc...

Line a cookie sheet with aluminum foil and spray with non stick cooking spray. Place the saltines side by side but not over lapping each other. In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes. Immediately pour over the crackers try to coat as evenly as possible. Bake in the oven at 375 degrees for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly. Refrigerate till cool then remove and break into pieces and serve!

(Crushed peppermint with white chocolate chips are awesome during Christmas.)

Crazy Good Casserole


4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 oz.) dried spiral pasta
1 Tbsp. garlic powder
Salt & pepper to taste

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese; stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Bake at 400 degrees for about 20 minutes, just until cheese is melted and beginning to brown on top.

Friendship Casserole


2 lbs. ground beef
1 48 oz. jar spaghetti sauce
2 Tbsp. sugar
1 (16 oz.) - pkg. medium egg noodles
1/2 cup margarine or butter
1/2 tsp. onion salt (or onion powder)
1/2 tsp. garlic salt (or garlic powder)
1/2 cup grated Parmesan cheese
1 12 oz. pkg. shredded mozzarella cheese

Preheat oven to 350 degrees. Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.

*Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.

Friday, August 23, 2013

Stuffed Italian Bread


1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp. minced onion
2-3 cloves garlic, grated
1 Tbsp. Dijon mustard
1 Tbsp. poppy seeds
3 tsp. chopped parsley (add more if you wish)
12 oz. grated cheese
(I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 degrees. Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl. Cut the bread into cubes with X slices without cutting all the way through the bottom crust. Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.) Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

7-Up Biscuits


4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry, knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit/cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees.

Mexican Dip


2 8 oz. cream cheese
2 Tbsp. sour cream
2 pkgs taco seasoning
Shredded lettuce
Chopped black olives
Chopped green pepper
Chopped tomatoes
4 cups shredded Mexican Cheese

Beat cream cheese and sour cream together until smooth, add taco seasoning. Spread on large glass dish; top with lettuce, green onion (if you like onion), tomatoes, and sliced black olives. Top with cheddar cheese...use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9x13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!

Homemade Coffee Creamer

Over 2 Dozen Flavor Varieties!

For whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.

French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

Double Chocolate Coca Cola Cake


1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tbsp. cocoa
2 cups sugar
2 cups flour
1/2 tsp. salt
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla


1 stick butter
3 Tbsp. cocoa
6 Tbsp. of cream or milk
1 tsp. vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Breakfast Pizza


1 pkg crescent rolls in tube
1 lb cooked and drained bulk sausage
1 box/bag shredded hash browns
1 cup shredded sharp cheese

Layer the above in a 9 x 13 inch baking pan in the order that they appear. Beat 8 eggs with 1/4 cup milk, 1/4 tsp salt, and 1/4 tsp pepper. Pour over the above layers. Bake in preheated oven at 375° for 30-35 minutes.

Also try with bacon, onion, peppers, sunny-side up eggs!

Turtle Cookie Bars


2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

2nd Layer
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.

Arrange pecans over crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.

Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

Melting Snowman Cookies

No recipe for this, but I think it would be easy to do!

Potato Bites


1 cup potatoes, peeled and grated
1 egg
1/4 cup bread crumbs
3 Tbsp. onion, chopped
1/2 cup sharp cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 400 degrees. Spray a mini muffin tin with non-stick spray. Combine all ingredients in a bowl. Spoon one tablespoon of potato mixture into each mini muffin. Bake for 18 minutes until tops are just golden brown.
(Recipe from Petit Foodie)

Caprese Lasagna Roll Ups



8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste


Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).

Godiva Chocolate Devil Cupcakes


Follow instructions on devil’s food cake mix and add 1/4 cup GODIVA Milk Chocolate Liqueur.

Top with your favorite frosting.

Serve with your favorite GODIVA cocktail and indulge.

Tuesday, August 20, 2013

Homemade Wendy's Frosty


Only THREE simple ingredients!
1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Directions: Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!


• 1 cup fat-free milk
• 2 tablespoons low calorie (sugar-free) chocolate instant pudding
• 2 tablespoons Cool Whip Free
• 1 teaspoon vanilla
• 8 ice cubes

Directions: Place all ingredients in blender and blend until smooth.

Parmesan Meatloaf


(Low Carb)

2lbs Ground Beef
1/2 cup Parmesan Cheese
1/4 cup Dijon Mustard
1/2 cup Ketchup
2 tbs Majoram
1 tbs dried basil
1 tbs dried parsley
1 tbs oregano
1 tbs thyme
1 teaspoon salt
2 teaspoon pepper
1/2 cup mozzarella cheese
4 cloves garlic, chopped
1/4 cup green bell pepper
1 small onion, very finely chopped
1/2 cup spaghetti sauce of your choice
1 tbs olive oil
1 large egg, beaten (optional)

In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl.

Put mixed beef, into a sprayed loaf pan.

Top the meatloaf with pasta sauce and mozzarella cheese.

Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired..

Easy Crockpot Potato Soup


1 (30 oz.) bag frozen hash-brown potatoes (squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion


1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

Slow Cooker Chicken & Dumplings


4 skinless, boneless chicken breast halves
2 Tbl. Butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) pkgs, refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is cooked through.

Pretzel Treats


Preheat your oven to 225 degrees. Now, spread the round pretzels on a cookie sheet so that they lie flat. Place one kiss in each pretzel. Allow the kisses to melt. Don’t leave the room. This really takes only 3 or 4 minutes. Maybe less, depending on your oven. Take them out as soon as the kisses are melted, but still hold their shape. If you leave them in too long, they will dry out and become hard. Now, press one M&M; into each kiss. Push them around a little so that chocolate touches all.

Complete Steak Dinner in the Crockpot


Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
cook on low for 6 hours
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.

Texas Sheet Cake with Chocolate Fudge Frosting

Paula Deen's Southern Cooking Bible Ingredients

1 cup boiling water
1/3 cup unsweetened cocoa powder, sifted
2 sticks (8 ounces) butter, melted
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder

1 cup granulated sugar
1/2 cup unsweetened cocoa powder, sifted
1/2 cup whole milk
4 tablespoons (1/2 stick) butter, cut into small bits
2 tablespoons light corn syrup
4 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan with butter, oil or cooking spray.

To make the cake: In a medium bowl, whisk together the boiling water and cocoa powder. Stir in the melted butter. Whisk in the eggs, buttermilk, and vanilla. In another medium bowl, whisk together the flour, both sugars, the baking soda, salt, and baking powder. Fold the flour mixture into the chocolate mixture until combined. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.

While the cake is baking, prepare the frosting: In a large saucepan, whisk together the granulated sugar and cocoa powder. Whisk in the milk, then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. Off the heat, stir in the confectioners’ sugar and vanilla.

Spread the frosting over the surface of the cake just as soon as it comes out of the oven. Let the cake cool on a rack, then serve it up.

Oven Baked Tacos


Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

Italian Bake


3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks

Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don't over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.