Sausage Muffins

Sausage Muffins! 1 cup of Bisquick, 1 lb cooked sausage, 4 eggs beaten, & 1 cup of shredded Cheddar cheese. 350 degrees 20 minutes. YUM!

Million Dollar Dip

Million Dollar Dip

5 green onions, chopped
8 oz. cheddar cheese, shredded
1- 1/2 cups mayonnaise
1 jar Hormel Real Bacon Bits
1 pkg. slivered almonds

Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for 2 hours.
Serve with favorite cracker. (Tastes best with butter flavored crackers such as Ritz or Club).

Bacon Cheeseburger Bombs

Ingredients

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits

1

lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs

1

block (8 oz) Cheddar cheese, cut into 16 cubes

16

slices bacon

Long toothpicks or skewers

Canola oil for frying

Directions

1. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
3. For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
4. For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Cheesy Biscuit Bites

 

Ingredients:
2 (10 count) cans flaky biscuits (Grands Jr)
1 lb sausage (Tennessee Pride)
2 cups shredded cheddar cheese

Directions:
1. Preheat oven to 400.

2. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

3. Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

4. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

Purple Rain

Bacon Double Cheeseburger Stuffed Meatloaf

 

Bacon Double Cheeseburger Stuffed Meatloaf

Serves 4-6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 1 Hour 15 Minutes

1 pound 93% lean beef
1 cup Panko bread crumbs
½ cup 2% milk
6 tablespoons ketchup, divided
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon brown sugar
8 ounces mild cheddar cheese, shredded
1 pound bacon, uncooked

Preheat oven to 350°F.

In a large bowl combine beef, bread crumbs and milk.  Pouring milk directly over bread crumbs.  Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside.

In a small bowl, crack egg and beat it slightly.  This helps prevent overworking the meat while combining, resulting in a tougher meatloaf.  Add egg to large bowl with meat mixture.  Combine well with hands, do not overwork the meat mixture.

Gentle press meatloaf into bowl and divide in half.  Place first half into 7x10” baking dish and form into a flat meatloaf  Gently press the center in to create a rim around the outside of the meatloaf.  Add shredded cheese into the center of the meatloaf. 

Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan.  Set op top and press the sides together to seal in the cheese.  Form into a loaf shape about 1½ - 2” tall.

You may notice cracks in the loaf.  Run your hands under warm water and then across the meatloaf to smooth the cracks out.  Set meatloaf aside.

In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar.  Mix well with a fork.  Apply glaze evenly all over your meatloaf (except the bottom). 

Arrange bacon slices over the top of the meatloaf.  Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side.  Arrange remaining bacon over the top.  Tuck the ends of the bacon under the meatloaf (this prevents curling).

Place meatloaf in the oven and bake until bacon is crispy, about 1 hour. 

Remove from oven.  Allow to rest uncovered for 20 minutes.  Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian

Pancake Muffins

Best Meatloaf Ever

Best meatloaf ever!!!!

1 package Stove Top Stuffing mix, dry
1 c. warm water
1 1/2 lbs. lean ground beef
2 eggs, slightly beaten
1 package onion soup mix

Preheat oven 350°. Coat inside of bundt pan with cooking spray.

Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.

Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.

Place evenly into bundt pan. You can also put into muffin tins to make individual loafs.

Bake 1 hour or until no longer pink inside.

Remove and allow to rest 5 minutes before cutting into.

Easy Salsa Recipe

Easy salsa recipe
 
Ingredients
6 tomatoes
3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a fiend- so a little less if you aren’t)
5 cloves garlic

Dreamsicle Orange Punch

Dreamsicle Orange Punch

1 Quart Orange Sherbet 
1 Quart Vanilla Ice Cream 
1 Liter Of Sprite or 7-Up 
1 Can Of Cream Soda

Pour 1 Liter Sprite or 7-Up Into A Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream Into The Bowl. Add 1 Can Of Cream Soda And Stir.

Cool Whip Pudding Pops

Cool Whip Pudding Pops


1 pkg sugar free instant pudding
1 1/2c skim or fat free milk
2c fat free cool whip.

Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz Dixie cups or ice cube tray and insert Popsicle stick or tooth picks. Freeze. Don't forget you can use other pudding flavors also to change it up! YUMMY!!!

Beach Dreamsicle

Beach Dreamsicle

2 oz Beach Vodka
1/4 oz triple sec
6 oz OJ
3/4 cup vanilla ice cream
2 ice cubes

Add all ingredients to a blender and blend until smooth and perfect, top with a splash of orange soda and enjoy!

Orange Dreamsicle Smoothie

Orange Dreamsicle Smoothie
Photo & Recipe by Cortney S

Ingredients
2 oranges peeled and separated
1 cup crushed ice
1 cup coconut milk
1 scoop vanilla whey protein powder
1 tsp raw honey

Blend all ingredients in blender till smooth.

How to Soften Butter

If you need to soften butter quickly but don't want to melt it.... Put boiling hot water in a microwave safe glass to heat the glass. Dump the water out and flip it over your stick of butter. In a few minutes it will be softy soft to use!

Totally Easter Eggs

Totally Easter Eggs...

Boil your eggs and whip up your fave deviled egg mix...I use miracle whip, mustard and dill relish...
Mix 1/2 cup water with 1 tablespoon cider vinegar and 3-5 drops food coloring...Drop your egg whites in each color and let stand until they are the pastel of your choice....Fill with your egg mixture and display on your favorite Easter plate

Nifty Idea

Easter Cake

Iced Chocolate

Iced Chocolate

 

Prep time

15 mins

Total time

30 mins

 

Decadent and perfect for summer, this chocolate drink is perfect for company or just for a summer night.

Serves: 4 servings

Ingredients

• ¾ cup hot water
• ½ cup super fine sugar
• ¼ cup good quality unsweetened Dutch processed cocoa
• 1 teaspoon chocolate extract 
• 1 cup milk
• 2 cups ice
• Club soda
• Chocolate Gelato, slightly softened
• Fresh mint

Instructions

1. Place the hot water, sugar, cocoa and extract in a blender and blend until smooth. Add in the milk and blend to combine. Set aside to cool completely.
2. Add the ice to the chocolate mixture. Blend until it is frothy and slush-like, adding more ice if needed.
3. Pour a splash of club soda into the bottom of each glass. Fill the glass with the chocolate mixture, leaving about 1 inch of space at the top. Place a small scoop of chocolate gelato on top. Garnish with fresh mint.

Godiva Cheesecake

 

GODIVA Cheesecake
1 oz. GODIVA White Chocolate Liqueur
1 oz. Vanilla Yogurt
1 cup Crushed Graham Crackers

Shake all ingredients with ice and strain into a shot glass that is rimmed with graham cracker crumbs

Taco Casserole

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes

Better than Fries!

Loaded Cauliflower

Loaded Cauliflower

Ingredients:

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3Tbs chives and serve.

Spice Substitutions

Cream Cheese Sugar Cookie Bars

 

Cream Cheese Sugar Cookie Bars

 

Ingredients

• Cookie:
• 1½ cups sugar
• 1 cup butter, softened
• 8 oz cream cheese, softened (I used light)
• 1 egg
• ½ tsp almond extract
• 1 tsp vanilla
• ½ tsp baking soda
• 1 tsp baking powder
• 2½ cup flour
• Frosting:
• ½ C butter softened
• 4 oz cream cheese, softened
• 3½ C powdered sugar
• 1 tsp vanilla
• 1-3 Tbsp milk
• food coloring, if desired

Instructions

1. In a large mixing bowl or stand mixer combine the butter, cream cheese, sugar, and egg blend with a mixer until nice and smooth. It will almost resemble frosting.
2. Add the vanilla and almond extract and beat for 1 minute more.
3. Add the flour, baking powder and baking soda. Beat for about 2 minutes.
4. Spread or press the dough evenly into a jelly roll (13 x 18) pan. I found it easiest to spread it with an offset spatula.
5. Bake at 350 degrees for 20 minutes or until golden brown. Test with a toothpick for doneness.
6. Let the pan cool completely.
7. For the frosting, in a large bowl (or your stand mixer) beat the butter and cream cheese until smooth.
8. Add the powdered sugar, milk, vanilla and food coloring, if desired. Beat for about 4 minutes until noce and fluffy.
9. Frost cooled pan of cookies. Cut the cookies into bars and serve! Makes 40 bars.

Pistachio Cheesecake Dip

 

Pistachio Cheesecake Dip

 Prep time

5 mins

Total time

5 mins

 

This Pistachio Cheesecake Dip is CRAZY easy with just THREE ingredients!

Author: Lisa Longley

Serves: 20

Ingredients

• 8 oz cream cheese, room temperature
• 8 oz Cool Whip (best to use full fat) - store bought or homemade
• 3.5 oz pistachio instant pudding mix (just the mix)

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Instructions

1. Mix the ingredients together on high until well combined. Serve with whip cream, a cherry, and animal crackers.

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Chocolate Lasagna

 

Chocolate Lasagna

Author: OMGChocolateDesserts.com

Recipe type: Dessert

Prep time:  25 mins

Total time:  25 mins

 

Light and easy, no-bake layered dessert with crushed Oreo, cream cheese and chocolate pudding, topped with Cool Whip and chocolate chips.

Ingredients

• 36 Oreo cookies (regular, not double stuff)
• 6 tablespoon butter-melted
• 8 oz cream cheese-softened
• ¼ cup granulated sugar
• 2 tablespoons cold milk
• 12 ounce tub Cool Whip-divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3¼ cups cold milk
• 1 and ½ cups mini chocolate chips

Instructions

1. In a food processor finely crushed Oreo cookies into fine crumbs.
2. In a large bowl using a fork mix Oreo with 6 tablespoons melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom.
3. Transfer the crust in the refrigerator while you are mixing the fillings.
4. Mix the cream cheese until it's fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and ¼ cups Cool Whip.
5. Spread the mixture over the crust.
6. In a medium bowl mix chocolate instant pudding with 3 and ¼ cups cold milk. Whisk for a few minutes until the pudding starts to thicken
7. Spread the pudding over the cream cheese layer.
8. Let it sit for 10 minutes to firm up the pudding.
9. Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips.
10. Freezer for 1 hour, or the refrigerate for 4 hours before serving

Green Velvet Cheesecake Cake

 

Green Velvet Cheesecake Cake

Ingredients:

Cheesecake:
Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
a few drops of green food coloring, if desired
Green Velvet Cake:
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1 1/2 cups canola or vegetable oil
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons (1-ounce bottle) green food coloring
Frosting:
Two 8-ounce packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
One 7-ounce jar marshmallow creme
1 cup powdered sugar
a few drops of green food coloring, if desired

Directions:

1. Prepare the cheesecake layer: Preheat the oven to 325dgF. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla (and food color, if using). Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).
2. Prepare the cake layers: Preheat the oven to 350dgF. Spray two 9-inch round pans with nonstick spray and line each pan with a round of parchment paper (see *Tips). In a medium bowl, sift together the flour, cocoa powder and salt. In a large bowl, combine the oil and sugar together and beat with an electric mixer for 2 minutes. Add the eggs, one at a time, and the vanilla, and beat for an additional 2 minutes.
In a small bowl, combine the vinegar and baking soda and stir to dissolve. Add the vinegar to the bowl, along with the buttermilk and food coloring. Beat on medium-low speed for 1 minute, until blended. Add the dry ingredients and increase speed to medium-high, scraping down the sides of the bowl while mixing, for 2 additional minutes. Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool for 20 minutes. Run a knife along the edge of the pans, then invert the cakes onto a rack to cool completely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter and beat until creamy and smooth. Add the marshmallow creme and mix until smooth. Add in the powdered sugar (and food color, if using) and continue to beat, scraping down the sides of the bowl, until all of the ingredients are mixed in and the frosting is smooth and spreadable.
4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer of frosting to the cake (see *Tips), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting. Add a large scoop of frosting onto the top of the cake. Use a long, thin spatula or knife to spread the frosting evenly across the top and then spread it down the sides of the cake too. Decorate, as desired.

Tips:

*You can certainly bake this cheesecake in the oven without a water bath, but you run the risk of cracking the top of the cheesecake. The water bath is a safeguard against cracking.
*Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger size round than your cake layers, move it to a cutting board and use a knife to gently shave off some of the exterior of the cheesecake.
*How to apply a crumb coat layer of frosting: use a long, thin spatula or knife to cover the cake completely with a thin and even layer of frosting. Wipe off the spatula each time you’re about to dip it back into the bowl to get more frosting (this way you won’t be transferring any green crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the second layer.
*If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for a couple of hours (the cheesecake thaws very quickly). Otherwise, keep it stored in the refrigerator. It also freezes perfectly. Freeze it as is, then wrap it in plastic wrap and store it in the freezer until it is needed. Leftover slices may also be wrapped and frozen.

Buzzed Cherry Bombs

Bunny Bait

Bunny Bait

• Popcorn
• White, Pink, Yellow, Blue, & Purple Candy Melts
• Easter M&M’s
• Easter Sprinkles
• Bunny Bait Printable (find it below)

Directions

Pop your popcorn & place it in a bowl. Melt your white candy melts according to the package directions. Poor your melted chocolate on the popcorn & stir to coat…Add half of your sprinkles on the popcorn and stir…Add your M&M’s…Press your popcorn mixture in a pan and let it set for about 10 minutes…Place your colored candy melts in different bowls & melt them according to the package directions. Spoon the different colors on top using a spoon…You can use any colors you would like. We thought that pink, yellow, blue, and purple would look pretty to match the candies…Let it set for about 10-15 minutes. Then you can transfer it in large pieces into a large bowl…Place the popcorn in snack sized baggies. Fold the printable in half and staple it on the sides…The kids will love this cute treat and it’s so easy to make!  Recipe courtesy of Kitchen Fun with My Three Sons.

Mickey Mouse Cake

Grasshopper Fudge Cake

• Prep Time 20 min
• Total Time 1 hr 55 min
• Servings 15

• 
  

Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.

Ingredients

1

box Betty Crocker™ SuperMoist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

2

teaspoons mint extract

12

drops green food color

2

jars (16 oz each) hot fudge topping

1

container (8 oz) frozen whipped topping, thawed

5

drops yellow food color

Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• 2 Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
• 3 Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
• 4 Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• 5 Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Best Frosting Ever

Best Frosting Ever- Combine 1 cup of milk and small box of instant vanilla pudding, set aside. Whip together 8 oz of cream cheese and 12 oz carton of Cool Whip. Whip in pudding. Refrigerate while cake cools. Ice and enjoy this lovely light icing.

Alabama Slammer

How to Make Gold Coins!

Cute Pig Cake Idea!

Rice Krispies Easter Cups

Rice Krispies Easter Cups

 

Serves: 16 cups

Ingredients

• 1 - 16 oz. bag Marshmallows (mini or regular size work)
• 7 cups Rice Krispies
• 2 TB butter
• Easter Egg Candies

Butter cream frosting

• Green food coloring
• ½ C. Unsalted butter
• 3-4 C. Powdered sugar
• ¼ C. Milk
• 1 tsp. Vanilla

Instructions

1. Grease cupcake pans and set aside.
2. Melting marshmallows and butter in a microwave safe bowl (I cooked mine for about 2 minutes but kept a close eye and made sure they weren't puffing up too much and falling out of the bowl.)
3. Stir together until well blended and pour in Rice Krispies. Stir until well combined.
4. Pour into greased cupcake pan and press down with wax paper.
5. Let set for half hour.

Frosting:

1. Combine butter, milk, vanilla and 2 cups of your powdered sugar in a large bowl. Mix till smooth and creamy, about 5 minutes. Then add the remaining powdered sugar and food coloring of your choice.
2. Pipe your frosting into your cookie cups and top with Easter egg candies. ENJOY!

Cloud Bread

Ingredients

• 3 eggs, separated
• 3 tablespoons cream cheese
• 1/4 teaspoon baking powder (or cream of tartar)

Optional:

• 1 tablespoon of honey (or a natural sweetener)
• Salt
• Garlic Powder
• Rosemary
• Directions
  1. Preheat the oven to 300°F. Meanwhile, separate the eggs, removing the yolk from the white.
  2. In one bowl, mix the egg yolks, cream cheese and honey until smooth.
  3. In the second bowl, add 1/4 teaspoon baking powder (or cream of tartar if using) to the whites and beat the whites on high speed until they are fluffy, with firm peaks. The egg whites should have a whipped cream consistency.
  4. Then, fold the egg yolk mixture into the egg whites carefully and slowly, retaining, as much as possible the fluffiness of the egg whites. Do not let the mixture melt.
  5. Spoon the mixture into 10-12 even rounds on a baking sheet and sprinkle with rosemary (if using) and put in the oven.
  6. Bake the bread for 17 to 20 minutes on the middle rack, then broil for 1 minute until they become golden brown.
  7. Remove from the oven, leave to cool and enjoy.
   

Famous Woolworth Ice Box Cheesecake

The Famous Woolworth Ice Box Cheesecake

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 Tablespoons lemon juice ( less if you don't want to much lemon)
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.

Neat Way to Cook Hot Dogs

Easter Cake

Easter Cake
 
1 box lemon cake mix
1 can(s) lemon frosting
2 bag(s) off different Easter candies

Bake cake according to directions on package.  Cool the cake spread on the frosting.  Add Easter candies on tops and sides of the cake its so pretty.

Ballerina Pops

This would be sooo cute for a little girls birthday party or dance party!  Take a cake pop stick and run it through a cupcake sleeve upside down (you could use any color really).  Put a large marshmallow on top.  Moisten the marshmallow top and sprinkle with colored sugar.  Too cute!

Dollar Store Champagne Cupcake Flutes

This one looks pretty easy to make!  Get some plastic champagne flute glasses from the Dollar Store.  Pour in some M&M's or your favorite small candy to the point that the cupcake will fit on top (leave some room at the top for the cupcake paper to stick up....makes it easier to pull the cupcake out).  Place the cupcake on top.

Stuffed Meatloaf Roll

Stuffed Meatloaf Roll
 
2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it
with pizza dough too and that one had a thicker crust and I also experimented with saran wrap instead of wax paper and that seemed to work pretty good DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !!

Caramel Cheesecake

Ingredients

Adapted from Yammie's Noshery via Lick the Spoon

Crust:

• 3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
• ½ cup brown sugar
• 2 sticks butter (1 cup), melted
• 1¼ cups chocolate chips

Cheesecake Filling:

• 3 8-ounce packages cream cheese, at room temperature
• 1 cup sour cream
• 1½ cups sugar
• 1 tablespoon vanilla
• ¼ cup caramel topping (recipe below)
• 4 eggs, at room temperature

Topping:

• ½ cup whipping cream
• 2 tablespoons powdered sugar
• ½ cup caramel
• ½ cup chopped Heath bars

 

Homemade Caramel Sauce:

• ½ cups sugar
• 2 tablespoons light corn syrup
• 3 tablespoons butter
• ⅓ cup heavy cream

Instructions

To make crust:

1. Preheat the oven to 300º. Combine crust ingredients except the chocolate chips. Press into a 9-inch springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (some butter will leak from the pan). Bake for about five minutes or until the chocolate chips are soft. Smooth them out with an offset spatula. Place it in the freezer while you prepare the filling.

To make cheesecake:

1. Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well. Add the eggs one at a time and beat just until incorporated. Pour into chilled crust. Wrap the pan in a foil and place in a larger pan filled with hot water. Bake for 1 hour and 30 minutes in the 300º oven. The center will still be wiggly, but it shall set in the end. Remove from the oven and cool. Refrigerate for 6 hours or overnight.
2. Beat the whipping cream and sugar in a chilled bowl until stiff peaks form. Set aside.
3. Combine the caramel and ½ cup of toffee. Place small spoonfuls of the topping over the top of the cheesecake, then spread using an offset spatula. Pipe some whipped cream dollops around the perimeter and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.

To make caramel sauce:

1. In a medium saucepan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, remove from heat, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about ¾ cup.

Notes

Overnight chilling is not included in total time.
This recipe was adapted from Yammie's Noshery via Lick the Spoon

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Cinnamon Roll Crust

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Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

8 oz cream cheese, softened
4 tbs unsalted butter, softened
2 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted

Cream the butter and cream cheese together with a mixer and gradually add the sugar and cocoa. Try not to eat the whole bowl with a spoon. This will frost a 13 x 9 inch sheet cake or about a dozen cupcakes.