You should its so easy!!

4 cups bisquick and 1 cup sour cream, and 1 cup 7up, me

lt 1/2 cup butter in pan and cook 12 min @ 425

All-In-One Magic Bathroom Cleaner

Seriously... Just do it. You will never buy another store bought cleaner again.
This stuff is amazing. I could rave about it all day, but then you'd be sitting
here reading what I have to say instead of making it. So go make some now! And S
HARE it on your page so your friends can make it too!! Feel free to friend reque
st or follow me on facebook so you don't miss any of the awesome recipes I share
Jessica Reichenbach
What you need:
-1 Professional Spray Bottle (it is worth the extra $1, trust me!)
-8 oz. Distilled White Vinegar
-4 oz. Lemon Juice
-2 oz. Liquid Soap (I use Dawn)
-2 tsp. Baking Soda
-10 oz water
To Mix:
Add the Baking Soda and Vinegar FIRST and let it fizzle out before adding the re
st of the ingredients because it will foam. Funnel in all the ingredients, squee
ze out the suds, screw on your cap and go make your bathroom sparkle!
To Use:
Clear the surfaces, use toilet tissue to wipe off any dirt, hair, spilled liquid
s, ect. Using the lightest spray setting, spray down everything- sink, counter,
mirror, faucets, tub and the whole toilet, inside and out. I let it sit while I
sweep the floor. I then use a microfiber cloth to wipe down the surfaces from th
e cleanest to the dirtiest. In our house that means mirror, faucets, sink, tub/s
hower and then the toilet. Be sure to rinse out the tub/shower really well so it
isn't slippery.
Stubborn stains in your tub?
Whether its a dirt ring at the top or dirt stuck in the textured bottom, this wi
ll solve your problem! Spray down the problem area heavily, and then using a spo
nge with a non-scratch scrubber, scrub in a circular motion. Again, rinse very w
ell and then put on your shades because its going to be shiny.
To SAVE this , be sure to click SHARE so it will store on your personal page!
Join us for more interesting info -- fun stuff, recipes and inspirational friend
s from all over the world! >>

Slow Cooker Sweet Potato and Chicken Curry

Yield
4 to 6 servings
Prep Time
10 minutes
Cook Time 8 hours in slow cooker
Ingredients

1 can (15 oz.) light coconut milk

3 teaspoons curry powder
1 pkg (about 1.5 lbs.) boneless skinless chicken thighs
Salt and pepper
3 medium sweet potatoes, peeled and cubed
6 carrot sticks, peeled and cut into 2? pieces
1 small onion, chopped
Salt and pepper over the top
Directions
Whisk together the coconut milk and curry powder in the base of the slow coo
ker.
Add the chicken thighs (or chicken breasts if you prefer), the sweet potatoe
s and carrots. Toss with the coconut milk.
Sprinkle a little salt and pepper over the top.
Set the slow cooker on low and cook for 8 hours.
Serve Slow Cooker Sweet Potato and Chicken Curry.

Slow Cooker Italian Chicken & Potatoes

Yield

4 servings

Preparation Time
Cooking Time
Ingredients

10 minutes

8 hours in slow cooker

1 lb. chicken breasts

4-6 medium potatoes, about 2 lbs, cut into chunks
2 cups baby carrots
1 15 oz. can diced tomatoes
2 Tbsp Italian seasoning
Salt and pepper, to taste
Directions
Place the chicken in the base of the slow cooker and add the potato chunks a
nd baby carrots around and on top of the chicken. Pour the diced tomatoes and th
eir juices over top of the chicken-potatoes-carrots. Sprinkle the Italian season
ing over top. Sprinkle a little salt and pepper over the top.
Set the slow cooker on low and cook for 8 hours.
Serve Slow Cooker Italian Chicken & Potatoes as a one dish dinner, season to t
aste.
To prepare a freezer pack, add all ingredients to a gallon size freezer bagg
ie and freeze up to 3 months.
To thaw: place the freezer pack in the fridge overnight to thaw and then pla
ce partially frozen ingredients in the slow cooker to cook.

Slow Cooker Spicy Sausage and Peppers

Yield

4 servings

Preparation Time
Cooking Time
Ingredients

5-10 minutes

8-10 hours in slow cooker

1 lb. sausage links, sliced (or 4-5 sausage links for the Costco Meals plan
#2!)
1 15 oz. can diced tomatoes
2 10 oz. bags frozen pepper and onion blend, (or 2 peppers, seeded and diced
plus 1 onion, sliced)
Salt and pepper to taste
Whole wheat bread slices, or sliced french baguette, or dinner rolls (or ser
ve with rice as we did in the picture above)
Directions
Place sausage in the slow cooker. Slice carefully or cut with kitchen shears
. Pour the diced tomatoes, diced tomatoes with green chilies, and the 2 bags of
frozen pepper and onion blend over the top. Give it a swirl. Set the slow cooker
on low and cook for 8 hours. Season with salt and pepper to taste.
Prepare the bread or rice.
Serve Slow Cooker Spicy Sausage and Peppers with sliced bread (or rice).

Apple Pie Filling

Filling Per Quart
5 apples
1 c. sugar
1/4 c. corn starch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 c. water
3/4 c. apple juice or apple cider
2 tablespoon lemon juice
Core, peel and slice apples. Place in boiling water for 1 minute. Set aside and
keep hot. Boil remaining ingredients until desired thickness. Barely let it reac
h a full boil. Fill hot sterilized quart jars alternating apples and syrup until
it is almost full. Run a knife down the side to remove air bubbles. Add more ap
ples and syrup. "Process in boiling water bath. Put jars in water bath pan or on
e that allows you to put water over the jars about 1 inch. Boil for 25 minutes".
For a boozy twist, replace 1/2 cup of water with bourbon, whiskey or brandy.
Apple Crisp
1 qt apple pie filling
1/2 tsp cinnamon
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats

1/4 c. butter, melted

Pour the pie filling into a pan. Mix remaining ingredients well and sprinkle ove
r the top of filling. Bake at 375 for 20-30 minutes until golden.

Pumpkin brownies.
Easy. 1 box brownie mix & 1-15oz. can pure pumpkin. Mix together. Spray or line
9x9 baking dish & pour mix in it, bake at 350 for 25-30 mins.. I doubled the re
cipe so put in larger baking dish. Will see if it takes longer

Oh my gosh!!!! How easy is this??? Pretty soon apple harvests will begin and app
les will be inexpensive and in abundance in our stores... Buy organic if you can
! About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thi
nly sliced 1 (9 ounce) package yellow cake mix 2 tablespoons sugar 1 tablespoon
ground cinnamon 1 stick real butter Directions: 1. Preheat oven to 350F. 2. Cut a
pple slices crosswise in half. 3. Place in pan; sprinkle with dry cake mix. 4. I
n small bowl, combine sugar & cinnamon; sprinkle over cake mix. 5. Drizzle with
butter. 6. Bake 30 minutes or until topping is golden brown. 7. Serve warm with
ice cream, if desired! **SHARE** to **SAVE** to your page! FRESH APPLE CAKE Laye
r your apple slices (or other fruit) at the bottom of a pan that has been coated
with non-stick spray. Sprinkle on boxed cake mix. Pour melted butter over the f
ruit and dry cake mix. Bake at 180/350* for approximately 35-45 minutes -- it's
done when it is nice and bubbly.

GREAT RECIPE FOR THE HOLIDAY SEASON.....BE SURE TO SHARE IT ON YOUR TIMELINE....
.THAT WAY YOU CAN PASS IT TO OTHERS WHEN THEY ASK FOR IT!!! CROCKPOT CHEX MIX!!!
!!!!!!!!! Fill crock pot with your favorite cereal, pretzels and nuts. Melt 1/4
cup butter, add 4 tsp worchestershire sauce, 1 tsp salt, 1 tsp garlic powders, 1
/2 tsp onion powder, 1/4 tsp sugar, dissolve & stir. Pour over cereal & mix. Coo
k on LOW for 2.5 hours, open lid & stir every 30 minutes. Enjoy! To SAVE this fo
r use later, be sure to click this photo and SHARE so it will store on your pers
onal page. Feel Healthy...Naturally

This is White Christmas trail mix: Frosted Cherrios, white chocolate covered pre
tzels, marshmallows, peanut & regular red/green M&M'S, and yogurt covered raisin
s. I got this recipe from a friend years ago and love it!! Made this for the kid
s as an afternoon snack. Try it!

Cream Cheese Mints

4 ounces cream cheese, room temperature
exactly 1/2 teaspoon peppermint or spearmint extract

3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of the
powdered sugar and mix until combined well. Then add the remaining sugar and mi
x until well combined.
Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press fl
at with a fork and then chill until ready to serve. Store in the refrigerator in
an airtight container for up to two weeks or freeze for up to two months.

Recipe For Distruction

Timeline
Recent
Community
Family Page To Share Your Recipes for Arts n Crafts n Foods of ALL Kinds
About
Photos
80
Likes
Highlights
Status
Photo / Video
Event, Milestone +
What have you been up to?
10
Friends
Like Recipe For Distruction
Invite Your Friends to Like This Page
See All
Type a friend's name...
Tabitha Looney Freshour
Karen Parsons
Mandi Crawford Morgan
Edouard Spyk Gheur
Bradley Erickson
Dick Gingerich
Mandy Stickler
Brandy Sanchez
Scott Rieth
Lisa Geil Gillis
Trina Alexander
Rebecca Hall
Kallay Carr
Boog Hondo
Show More
Recipe For Distruction shared Cooking Channel's photo.
7 hours ago
Cookie monster
Meyer lemons are in season. Nab them for Nadia G's kicky mussels: http://oak
.ctx.ly/r/jdjw
Photo: Meyer lemons are in season. Nab them for Nadia G's kicky mussels: htt
p://oak.ctx.ly/r/jdjw
1Unlike Share
Recipe For Distruction likes this.
Recipe For Distruction

Write a comment...
Boost Post
7 people saw this post
Recent Posts by Others on Recipe For DistructionSee All
Jenn Hochstetler
Anyone else on here gluten free? Most of the time I can figure out how t
o make a regular recipe gf... But would love to swap recipes! Also, anyone ever
hear of the cookbook "Deceptively Delicious"? I love the concepts, have for a fe
w of my own creation and would love to hear how y'all incorporate it!
December 5 at 12:44pm
Anita Firestone Stevenson Gilbert
Recipe For Distruction
41 December 5 at 11:04am
Anita Firestone Stevenson Gilbert
Recipe For Distruction
1 December 5 at 11:02am
Jenn Hochstetler
Ohhhh lordy!!! My boyfriend banned me from Pinterest because I had too m
any "projects" everywhere. Can't wait to be inspired again! I knit, sew, scrapbo
ok, have a photography gig, paint, cook, bake and can! I love everything crafty,
thrifty and otherwise ingenious! I'm currently working on 2 flannel rag quilts,
one for a young boy with cancer and another for my daughter. What's everyone el
se working on?
13 December 4 at 9:29pm
Anita Firestone Stevenson Gilbert
http://www.mykitchenmagazine.com/chicken-chili-recipe/
1 December 4 at 8:59pm
More Posts
Recipe For Distruction shared Food Network's photo.
7 hours ago
Cookie monster
Recipe of the Day: The Most-Fabulous Red Velvet Cake
Your family and friends are guaranteed to request it again and again.
Get this recipe > http://bit.ly/1knpJty
Photo: Recipe of the Day: The Most-Fabulous Red Velvet Cake Your family and
friends are guaranteed to request it again and again. Get this recipe > http://b
it.ly/1knpJty
Like Share
Boost Post
6 people saw this post
Recipe For Distruction shared Coffee Culture's photo.
7 hours ago
Cookie monster
Photo
1Unlike Share
Recipe For Distruction likes this.
Recipe For Distruction
Write a comment...
Recipe For Distruction Me too! ~armywifeg
Like Reply 3 minutes ago Edited
Boost Post
8 people saw this post
Recipe For Distruction
8 hours ago via mobile
Looking for Admins if anyone is interested plz contact me thru messages than
k you -cookie monster
Like Share
Boost Post

21 people saw this post

Recipe For Distruction shared Welcome Home's photo.
9 hours ago
My Mom used to make these little candies for the holidays and it only took h
er a few minutes to whip up a batch to give as gifts. She would get a pretty red
cookie tin and add some tissue paper and put these little creamy mints inside.
Everyone loved them. Sometimes she would add food coloring to make them red and
green or whatever color looked festive. Sometimes she would roll them in sugar o
r add little silver or red jimmies and other decorations. We loved them too!
Cream Cheese Mints
4 ounces cream cheese, room temperature
exactly 1/2 teaspoon peppermint or spearmint extract
3 cups powdered sugar
Beat the cream cheese with a mixer until smooth, add the extract and some of
the powdered sugar and mix until combined well. Then add the remaining sugar an
d mix until well combined.
Shape into 1/2" balls and place them on a parchment lined cookie sheet. Pres
s flat with a fork and then chill until ready to serve. Store in the refrigerato
r in an airtight container for up to two weeks or freeze for up to two months.
Photo: My Mom used to make these little candies for the holidays and it only
took her a few minutes to whip up a batch to give as gifts. She would get a pre
tty red cookie tin and add some tissue paper and put these little creamy mints i
nside. Everyone loved them. Sometimes she would add food coloring to make them r
ed and green or whatever color looked festive. Sometimes she would roll them in
sugar or add little silver or red jimmies and other decorations. We loved them t
oo! Cream Cheese Mints 4 ounces cream cheese, room temperature exactly 1/2 teasp
oon peppermint or spearmint extract 3 cups powdered sugar Beat the cream cheese
with a mixer until smooth, add the extract and some of the powdered sugar and mi
x until combined well. Then add the remaining sugar and mix until well combined.
Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press f
lat with a fork and then chill until ready to serve. Store in the refrigerator i
n an airtight container for up to two weeks or freeze for up to two months.
Unlike Share
TWO-MINUTE MICROWAVE FUDGE, delicious!
Ingredients
1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt...See More
Photo: TWO-MINUTE MICROWAVE FUDGE, delicious! Ingredients 1 lb powdered suga
r 2/3 cup cocoa 1/4 teaspoon salt 1/4 cup milk 2 teaspoons vanilla 1/2 cup butte
r or 1/2 cup margarine 1/2 cup chopped nuts (optional) Directions Sift powdered
sugar, cocoa, and salt into a 1 quart microwave safe bowl. Stir in milk and vani
lla. Mix well. Place butter on top. Microwave on high, 2 minutes. Beat with wood
en spoon until smooth. Stir in nuts (OPTIONAL). Spread in 8 X 8 X 2 inch baking
pan. Chill about 1 hour or until firm. Cut into pieces. ???DON'T LOSE THIS! "Sha
re" or Tag yourself so it is on your timeline for when you want to make it.?????
??? Disclaimer......This recipe or idea was found and shared via the internet. I
take no credit for the creation of neither this recipe nor the photograph. It is
not my personal recipe or photograph. If creator is known I will provide credit
, otherwise creator is unknown by me. (`?) **Feel free to send me a FRIEND REQUEST
or FOLLOW ME. I am always posting awesome stuff!** ???SHARE so you can find it o
n your timeline??? Join me here for more great recipes, weight loss support, tip
s, and more at: Follow me at https://www.facebook.com/groups/703964602962897

PECAN PRALINES
Ingredients:
3 cups chopped pecans
2 cups light brown sugar, packed...See More
Photo: PECAN PRALINES Ingredients: 3 cups chopped pecans 2 cups light brown
sugar, packed 1 cup granulated sugar 1 1/2 cups heavy cream 1/3 cup whole milk 6
tablespoons butter, unsalted 3/4 teaspoon salt 1 teaspoon vanilla extract Prepa
ration: Toast pecans: Heat oven to 350. Spread chopped pecans out on a large baki
ng sheet. Bake for about 5 minutes, or until the chopped pecans are lightly brow
ned and aromatic. In a medium saucepan, combine the brown sugar, granulated suga
r, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to
230. Lower heat slightly if the mixture threatens to boil over. Add the toasted
pecans and continue cooking, stirring constantly, to 236 F. The mixture should fo
rm a soft ball when a little is dropped in cold water. Remove from the heat and
add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the m
ixture is thickened and slightly creamy, about 1 to 1 1/2 minutes. Using a table
spoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper
or waxed paper. If the mixture becomes grainy, heat and stir over medium heat fo
r a few seconds, or until it can be easily scooped and dropped. Makes about 4 do
zen. ?Share?With?Your?Friends?? ---------??--------- Follow me for daily recipes
, fun & handy tips, motivation, DIY ideas and feel free to share your favorite t
hings too:) To SAVE be sure to click photo then click SHARE so it will store on
your personal page. For more fun and amazing ideas... recipes and motivational w
eight loss tips, Click this website and join us here---> https://www.facebook.co
m/groups/TeamSkinny01/ Or if interested in Skinny Fiber (an all natural, stimula
nt free weight loss supplement with a money back guarantee) message me or visit
here--->http://goo.gl/JHRRt Want to work from home in your spare time to earn so
me extra money? Click Here: http://skinnytonja.SBCMovie.com/ WATCH THIS MOVIE IT
WILL CHANGE YOUR LIFE !!! http://www.youtube.com/watch?v=MkA3JrEKyJ8#t=38
istruction shared Anastasia Young's story.
11 hours ago
??BLUEBERRY CHEESE ROLLS ?? - Super easy and so good! *Click share to save t
his recipe to your timeline for later. Ingredients: 1 can of refrigerated cresce
nt rolls 4 oz. Philly Cream Cheese, softened 2 Tbs. sweetner 1/2 c. blueberries
Directions: Preheat oven to 375.Unroll dough into 4 rectangles, pressing seams t
ogether to seal.In a small bowl combine sugar and cream cheese, mixing well. Spr
ead onto rectangles, staying about 1/2" from the edges. Top each with blueberrie
s. Bring the corners together on top and seal. Place on an ungreased baking shee
t and bake for 11-13 minutes. Enjoy!! Please "like" and "share" if you enjoyed t
his post. Thanks! ???SHARE so you can find it on your timeline??? ?`* .? Join us here
for more every day fun, tips, recipes, weight loss support & motivation: https:/
/www.facebook.com/groups/HealthyTheNewSkinny FOLLOW ME ON FACEBOOK - https://www
.facebook.com/Stacy.Stacks I am always posting awesome stuff Like Our Fan Page!
-----> Www.Facebook.com/SkinnyFiberDirectSouthFlorida Try Skinny Fiber----> Www.
SkinnyFiberDirectSouthFlorida.com
YUM!
Rock Candy: 4 cups Granulated Sugar 1 cup White Corn Syrup 1 cup Water Food
Coloring Candy Flavoring 4 - 5 Cookie Sheets Confectioner's (powdered) Sugar Can
dy Thermometer Lay out cookie sheets side by side. Spread confectioner's sugar a
long bottom of each sheet to about a 1/4" deep. This is where you'll pour the mo
lten candy until it hardens Mix sugar, syrup, and water in large pan and boil to
300F (Hard Crack on candy thermometer), stirring frequently. Take off burner, st
ir in several drops of food coloring and flavoring Carefully pour boiling mixtur
e onto cookie sheets in string-like patterns. Use large spoon to scrape rest of
mixture out of pan. Wait several minutes (time depends on temperature and humidi

ty in kitchen) until candy hardens. Once hardened, crack into bite-sized pieces.
Place pieces in extra-large mixing bowl. Repeat Steps 2 & 3 to make each new ba
tch with a different color and flavor
BLT Dip
To SAVE this recipe, be sure to click SHARE so it will store on your persona
l page.
Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste
Toasted bread rounds, crackers, or pita chips.
Directions:
Preheat oven to 350. Spray a 11/2-quart baking dish with nonstick cooking spr
ay.
Set aside 3/4 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, so
ur cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustar
d. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until h
ot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and l
ettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or p
ita chips..
Join us for yummy recipes, useful tips, everyday fun, and inspiration

Soft Snickerdoodle Cookies 1 cup butter 1 1/2 cups sugar 2 large eggs 2 3/4 cups
flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 3 ta
blespoons sugar 3 teaspoons cinnamon Directions Preheat oven to 350F. Mix butter,
1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of t
artar, baking soda and salt in a separate bowl. Blend dry ingredients into butte
r mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minu
tes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon
in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. C
oat by gently rolling balls of dough in the sugar mixture. Place on chilled ungr
eased cookie sheet, and bake 10 minutes. Remove from pan immediately. ??`* .?Follow me
for daily recipes, fun & handy tips, motivation, DIY ideas and feel free to sha
re your favorite things too:) Join us here for weight loss support, healthier re
cipes, health tips, humor, inspiration and motivation, helping to change one lif
e at a time...join us by clicking here --->

You better hit share and keep this on your computer to find it later. This is so
easy I can make it. Cobbler....Oh yea. Frozen berries, dry cake mix, and 1 can
of sprite. yummy cobbler. It sounds so easy - and it is good and weight watcher
friendly! Ingredients Two 12-oz bags frozen mixed berries 1 box white cake mix (
no pudding) 1 can of diet 7-up or sierra mist (clear soda) Instructions Place fr
ozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowl
y over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'cr
ust'. If you stir the two, you will have a cake like topping. Bake 350 for 45-50
min. You may be able to use frozen peaches instead of mixed berries. Serves 16
Get more simple recipes, motivation, and tips to a healthier lifestyle at https:
//www.facebook.com/groups/mels.friends/

RICE
1 c.
1 c.
1 c.
6 c.
1 c.
1 c.

KRISPIE SCOTCHIES
white sugar
white Karo syrup
peanut butter
Rice Krispies
chocolate chips
butterscotch chips

Cook sugar and syrup together just until it bubbles. Add peanut butter; mix. Pou
r over Rice Krispies. Put onto greased 13 x 9 inch pan. Melt chocolate and butte
rscotch chips and spread over top.
Take a sheet cake pan... I used 2 cabs green beans, 8 thin sliced chicken breast
, and B sized red potatoes cut in quarters. Spray the pan with non stick spray.
Lay the chicken in the middle not overlapping to much to ensure even cooking. Li
ne green beans in one side and potatoes on the other. Season to taste! I used a
packet of Italian dressing and sprinkled over everything then spritzed with wate
r until moist! Then cooked on 325 for an hour and 45 mins or until the chicken i
s tender. Easy peasy!!!
Can't Leave'em Alone Bars
1 yellow cake mix
2 eggs
1/2 cup veg oil
1/4 c butter
1 cup CHOC chips
1 can (14oz) sweetened condensed milk
Mix together cake mix, eggs, oil. Reserve 3/4 cup and press the rest into a 9x13
pan. Melt butter, CHOC chips , condensed milk. Pour this mixture over crust. Pu
t reserve batter over top by teaspoon full. Bake @ 350 for 30-35 min.
Very Easy ! Enjoy !

Stuffing Meatloaf
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 loaf pan with cooking spray.
Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let s
it 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 a
nd incorporating it all together.
Place evenly into loaf 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.

Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces
Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baki
ng dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powde
r, and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries, arranging in a single layer as much as possible. Sprinkle
cream cheese pieces over strawberries. Place in preheated oven and bake for 45 m
inutes, or until top is golden brown and edges are bubbling. (Crust rises up and
around the fruit, but fruit will still peek out of top.)

Peanut Butter Eggs

Ingredients:
1/4 lb. butter (1 stick) softened
8 oz. cream cheese, softened
2 lb. confectioners' sugar
1 1/2 cups peanut butter
1 1/2 tsp. vanilla
1/2 tsp. salt
Milk chocolate chips (for dipping)
Paraffin Wax - a few tablespoons, shaved with grater (for dipping)
Directions:
1. Mix the butter and cream cheese together.
2. Add the sugar, about 1 cup at a time and mix well.
3. Add peanut butter, vanilla and salt, and mix until well blended.
4. Refrigerate mixture for about an hour.
5. Form the peanut butter mixture into egg shapes, whatever size you want. Refri

gerate again for at least an hour. (I refrigerate overnight)

6. Melt chocolate chips over double boiler (can use a bowl over a pot of hot wat
er) and add wax till smooth.
7. Quickly place the eggs, one at a time, in the mixture to coat the bottom, the
n lift it with fork and place on waxed paper. (I use two forks). Work quickly so
the eggs don't melt and get soft again. If you see them getting soft, put back
in the freezer till firm.
8. Refrigerate eggs till chocolate hardens and eggs are shiny.
You can decorate them or eat as is.

CHICKEN CORDON BLEU CASSEROLE

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted
Bring a large pot of water to a boil over med-high heat. Salt it and add the pas
ta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a
bit longer than regular pasta). Drain and return to the pot. Add in the chicken
and ham and toss to combine.
Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and mi
nced onion over low-medium heat. Cook, stirring frequently, until it becomes a s
mooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss
cheese and season with salt and pepper to taste.
Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter ov
er crumbs and broil until browned (I gave it 4 minutes).

Breakfast Muffins
Ingredients
3 cups hash browns, thawed
3 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon pepper
12 links Johnsonville Original breakfast sausage
6 eggs
2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
1/4 cup chopped red bell pepper
Fresh chives or green onions, chopped

Directions
In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom
and up sides of 12 greased muffin cups. Bake at 400F for 12 minutes or until lig
htly browned.
Meanwhile, cook sausage according to package directions; cut into 1/2-inch piece
s. Divide sausage among muffin cups.
Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives.
Bake for 13 to 15 minutes or until set.

Chocolate Chip Cookie Cheesecake

Ingredients
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated
until needed)
Instructions
Preheat oven to 350 degrees F.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract un
til well mixed; set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on b
ottom of a greased 9- x 13-inch glass baking dish; press together so there are n
o holes in dough. Spoon cream cheese mixture evenly over dough; top with remaini
ng slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
If desired top with ice cream or whipped cream.
???DON'T LOSE THIS! "Share" or Tag yourself so it is on your
timeline for when you want to make it.????????
Disclaimer......This recipe or idea was found and shared via the internet. I tak
e no credit for the creation of neither this recipe nor the photograph. It is no
t my personal recipe or photograph. If creator is known I will provide credit, o
therwise creator is unknown by me.

Strawberry Icebox Cake Recipe (No Bake)

Ingredients
2 lbs. strawberries, washed and sliced
1 box Graham Crackers
2 tubs whipped topping (like Cool Whip)
1 bar dark chocolate
1/3 cup half and half
Instructions

In a 913 pan, layer the ingredients: whipped topping, graham crackers, whipped to
pping, strawberries. Repeat until you reach the top, ending with a berry layer.
For the ganache, break the chocolate into pieces. Heat the cream or half and hal
f until almost boiling, then pour on top of the chocolate, whisking til melted.
Immediately drizzle on top and garnish with strawberries.
Cover and refrigerate overnight.

Root Beer Float Cake with Cream Cheese Frosting

Yield: 12-15 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This frosting recipe makes enough to frost a 9x13 cake very thickly, so use half
of the recipe if you prefer less frosting. Make sure and use a premium root bee
r for better flavor!
Ingredients:
1 package white cake mix (18.25 ounces)
1 cup root beer
1/4 cup water
1/2 cup canola oil
3 eggs
1 tsp. root beer extract (McCormicks)
4 cups powdered sugar
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 tsp. root beer extract (McCormicks)
1 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine cake mix, root beer, water, oil, extract, and eggs. Bea
t on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13x9-in. baking pan. Bake at 350 for 30-35 minutes, or until
toothpick inserted comes out clean.
Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, and extracts. Gradually fold in
the powdered sugar.
Beat until soft peaks form. Frost the cooled cake. Store in a refrigerator befor
e serving.

Root Beer Float Cookies

Recipe by Six Sisters.

[Pin It]

I came across these cookies and knew that I had to try them. They are super soft
and moist and the frosting on top is what makes the cookie! It doesn't use actu
al soda pop, but instead uses just a little bit of Root Beer extract (or concent
rate) and it adds the perfect amount of root beer flavor.
If you love Root Beer, you will love these cookies!
Root Beer Float Cookies
Also seen on Six Sisters Stuff
Ingredients
1
cup
butter ( softened )
2
cups
brown sugar, packed
2
eggs
1
cup
buttermilk
1
teaspoon
root beer ( extract or concentrate )
4
cups
flour
1
teaspoon
baking soda
1
teaspoon
salt
Directions
Preheat oven to 375. In a mixing bowl, cream butter and brown sugar. Add eggs, on
e at a time, beat ing well after each addition. Beat in bu ttermilk and root be
er extract. Combine
Frosting
4
cups
powdered sugar
3/4
cup
butter ( softened )
3
tablespoons
milk
1
teaspoon
root beer ( extract or concentrate )
In a mixing bowl, combine all frosting ingredients. Beat until smooth.
Read more at http://myrecipemagic.com/recipe/recipedetail/root-beer-float-cookie
s#pAbkPEq8RGXG1AiZ.99

1 can of refried beans, 1 can of fire roasted tomatoes (drained), 1 can of chili
with no beans, 1 package of cream cheese, 1 packet of taco seasoning, 1 cup of
shredded cheddar cheese. Throw them in a bowl, heat them up in the microwave for
about 4 minutes, mix them together, heat for another minute or so, eat with chi
ps (I like Fritos). I also add tajin because I am addicted to it, and I would ha
ve added Valentina or jalapenos or something else hot if it didn't bother Sully'
s belly so much.

ryday: cinnamon apple rings

Posted on December 6, 2013 by Yang
12
Fried Cinnamon Apple Rings | fortune goodies
My love for frying food is alive and well. Thanks in large part to these fried c

innamon apple rings. I can t say enough good things about them, but all you need t
o know is they re easy on the eyes and tongue. Think of them as mini apple pies in
the form of onion rings. Now think about yourself enjoying one. Why stop there?
Go for it and try making a batch of your own.
Cinnamon Apple Rings Ingredients
The players in today s treat: gala apples, buttermilk, a large egg, cinnamon, suga
r, baking powder, salt and flour.
Making Apple Rings
I ve always enjoyed making food, but never quite like this. How fun does that pict
ure look?
Using biscuit cutters in different sizes to cut out apple rings had me so tickle
d. It was definitely my favorite part of the whole process.
Frying Apple Cinnamon Rings
Also fun was the frying. I wouldn t keep bringing you Fryday posts if it wasn t.
Coat the apple rings in batter and fry until golden brown and crispy, turning th
e rings in the oil to cook both sides.
Apple Cinnamon Rings
Once cooked, remove the rings from the hot oil and place them on a plate lined w
ith a paper towel to let the oil drip off. Dip in cinnamon sugar while everythi
ng s still warm. And there you have it.
Fried Cinnamon Apple Rings
When I first started the Fryday series, I wasn t sure how long I could sustain it.
Surely, I d run out of things to fry. You only ever see the same three things on
restaurant menus. But 11 recipes later, and I m still going strong. Full steam ahe
ad.
Here s to exceeding expectations, apple cinnamon rings, and Fryday, the best day o
f the week. Have a great weekend!
fried cinnamon apple rings
Save Recipe
Print
for the apple rings
4 large apples (I used gala)
1 cup flour
teaspoon baking powder
2 tablespoons sugar
teaspoon salt
? teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
vegetable oil for frying
for the cinnamon sugar topping
? cup sugar
2 teaspoons cinnamon

Instructions
In a large bowl, combine the flour, baking powder, sugar, salt and ? teaspoo
n cinnamon. Set aside. In a small bowl combine the egg and buttermilk. In a thir
d dish, make your cinnamon-sugar topping by combining the ? cup sugar and 2 teas
poons cinnamon. Set that aside too.
Next, slice the apples into -inch thick slices, and use circle biscuit cutter
s in graduated sizes to make rings out of each slice. Discard the center circles
containing the apple core.
Heat the oil in a frying pan over medium heat to 350F.
Combine the contents of the first and second dishes as the oil warms up. Thi
s will be your batter.
Dip the apple rings in and out of the batter one at a time, removing any dri
pping excess by tapping the rings against the side of the bowl.
Fry the rings in small batches, turning them to ensure browning on both side
s.
Once the rings are golden and crispy, transfer them to a plate lined with pa
per towel for a few seconds.
Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixtur
e and coat evenly.
Transfer to a wire rack and serve warm.
Notes
Apples can go a long way in the recipe, so if you don't get to all 4 apples,
don't worry. Make as much or as little as you like.
- See more at: http://fortunegoodies.com/cinnamon-apple-rings/#sthash.NDUv7TxR.d
puf

APPLE ANGEL FOOD CAKE

1 can pie filling (any flavor, I used apple)
1 box of Angel Food Cake Mix
nuts (optional)
Preheat oven to 350 degrees F.
Mix can of pie filling with dry cake mix. {No other ingredients}
Stir until blended.
Pour in a greased/sprayed 9x13 baking dish.
Top with walnuts if desired - making this a THREE ingredient cake
Bake at 350 until done, at least 25-30.
NOTE: You can use any flavor pie filling you want, so you can make lots of varia
tions

Fresh Corn Casserole

Prep Time:
15 Minutes
Cook Time:
45 Minutes
Difficulty:

Easy
Servings:
6
Print Recipe
Ingredients
8 ears Corn, Still In The Husk
2/3 cups Heavy Cream
3 Tablespoons Butter (salted)
1/2 teaspoon Salt To Taste
Ground Pepper To Taste
Preparation Instructions
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of
corn. With the dull side of the knife (or a regular dinner knife), press and scr
ape the cob all the way down to remove all the bits of kernel and creamy milk in
side.
Add heavy cream, salt to taste, a generous amount of ground pepper and butter; m
ix well. Pour mixture into a baking dish. Bake at 350F for 30 to 45 minutes or un
til thoroughly warmed through.

How to Make Sandwich Bread in a Tin Can

Homemade Tin Can Sandwich BreadTin Can Sandwich Bread- a cool way to reuse a
can and bake fresh bread!
1 cup warm water
1 tablespoon olive oil
1 egg, slightly beaten
salt to taste
1/4 cup finely minced sun-dried tomato
1/3 cup finely grated Parmesan cheese
1 cup whole wheat flour
2 cups all purpose flour
1 package (or 1 tablespoon) yeast
Mix 1 c. all purpose flour, yeast and 1 c. warm water, mixing well until smo
oth, add remaining ingredients into the bowl all at once and mix to form a dough
.
Spray insides of two tall tomato-juice-size cans with non-stick cooking spra
y or carefully grease them.
Divide dough in half in equal piece and place it inside the cans
Cover cans with a clean dry dish towel and let rise for an hour
Place cans in cold oven
Turn oven on to 400 degrees and allow bread to heat inside oven for 15 minut
es
After 15 minutes, turn oven down to 350

Let bake for 15 more minutes at 350

Let cool and enjoy!

Salted Pita Wedges

Prep Time:
3 Minutes
Cook Time:
15 Minutes
Difficulty:
Easy
Servings:
12
Print Recipe
Ingredients
6 pieces Pita Bread
1/2 cup Olive Oil
3 Tablespoons Kosher Salt
Preparation Instructions
Preheat the oven to 375 F.
Cut the pita pieces into six wedges each. Lay the wedges on a foil-lined baking
sheet and brush both sides generously with olive oil. Sprinkle both sides with s
alt, then bake them for 15 to 18 minutes until they're golden brown and crisp.
Serve warm or at room temperature with whatever dip you want!

Loaded Nachos
Prep Time:
10 Minutes
Cook Time:
15 Minutes
Difficulty:
Easy
Servings:
8
Print Recipe
Ingredients
1 Tablespoon Olive Oil
1 whole Yellow Onion, Diced
2 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin

1/4 teaspoon Crushed Red Pepper

1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
1/2 cup Hot Water
Tortilla Chips
1-1/2 cup Grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
6 whole Roma Tomatoes, Diced
1 whole Jalapeno, Diced Finely
1/2 bunch Cilantro Leaves, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
1 whole Avocado (pitted And Diced)
Sour Cream (optional)
Preparation Instructions
In a skillet over medium-high heat, add the olive oil and half the onion. Cook i
t until starting to soften, then add the ground beef. Cook the meat until it's t
otally browned, then drain the fat. Add the chili powder, paprika, cumin, crushe
d red pepper, salt, and pepper and stir to combine. Add the beans and hot water
and stir. Reduce the heat to low and simmer while you prepare the other ingredie
nts.
To make the pico de gallo, combine the other half of the onion with the tomato,
jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set
it aside.
To build the nachos, place a layer of tortilla chips on a platter or plate. Top
with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar chees
e. Add another layer of chips, another layer of the beef/bean mixture, and the M
onterey Jack cheese. Add a final small layer of chips, then a small layer of bee
f and beans, then a final sprinkling of cheddar.
Microwave in 45 second increments until the cheese is melted and bubbly. (You ma
y also place the platter into a 325 degree oven if it's heatproof. Just leave it
in until the cheese is melted.)
Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Optional: Add dollops of sour cream here and there!
Serve immediately!

The Best Spinach Artichoke Dip Ever

Prep Time:
5 Minutes
Cook Time:
25 Minutes
Difficulty:
Easy
Servings:
16

Print Recipe
Ingredients
3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 bag Spinach
Salt And Pepper, to taste
2 cans Artichoke Hearts, Rinsed And Drained
3 Tablespoons Butter (additional)
3 Tablespoons Flour
1-1/2 cup Whole Milk (more If Needed)
1 package (8 Ounce) Softened Cream Cheese
1/2 cup Crumbled Feta
1/2 cup Grated Parmesan
3/4 cups Grated Pepper Jack Cheese
1/4 teaspoon Cayenne
Extra Grated Pepper Jack
Pita Wedges, Tortilla Chips, Crackers
Preparation Instructions
Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic a
nd cook for a couple of minutes. Crank up the heat a bit and throw in the spinac
h. Stir around and cook for a couple of minutes until the spinach wilts. Remove
the spinach from the skillet and put it in a small strainer. Squeeze the excess
juice back into the skillet. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, unti
l liquid is cooked off and artichokes start to get a little color. Remove the ar
tichokes.
In the same skillet or a different pot, melt 3 additional tablespoons of butter
and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low
heat for a minute or two, then pour in milk. Stir and cook until slightly thick
ened; splash in more milk if needed.
Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese
are melted and sauce is smooth. Chop artichokes and spinach and add to the sauc
e. Stir to combine.
Pour into buttered baking dish. Top with extra grated pepper jack and bake at 37
5 for 15 minutes, or until cheese is melted and bubbly.
Serve with pita wedges, chips, or crackers!

Spaghetti Sauce
Prep Time:
20 Minutes
Cook Time:
1 Hour
Difficulty:
Easy
Servings:
18

Print Recipe
Ingredients
5
3
2
2
6
1
2
1
1
1

pounds Ground Beef (I Used Ground Round)

Tablespoons Olive Oil
whole Large Yellow Onions, Diced
whole Green Bell Pepper, Seeded And Diced
cloves Garlic, Minced
cup White Wine (or Low Sodium Beef Broth If You Prefer)
cans 28 Ounce Crushed Tomatoes
can (14 Oz. Size) Crushed Tomatoes
can (small, 4-ounce) Tomato Paste
jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The S
auce To Be More Saucy Than Meaty)
1 teaspoon Ground Oregano
1 teaspoon Ground Thyme
4 whole Bay Leaves
2 Tablespoons Sugar
2 teaspoons Kosher Salt
1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More
To Taste
1 whole Rind From One Wedge Parmesan (optional)
1/2 cup Grated Parmesan Cheese (optional)
2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
Extra Minced Parsley, For Serving
Extra Parmesan Cheese, For Serving
Preparation Instructions
IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can
freeze it.
In a large pot over medium-high heat, brown the ground beef until totally browne
d. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When
it is heated, throw in the diced onion and diced bell pepper. Stir it around for
1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. A
dd crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add
oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Sti
r, then add cooked ground beef and stir to combine. Place the lid on the pot and
allow to simmer for 1 hour, stirring occasionally. Add a little water or some l
ow-sodium broth if it needs more liquid
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or
grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back
on and allow it to simmer for another 30 minutes or so. Discard bay leaves befor
e serving.
Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themse
lves. Top each serving with minced parsley and grated Parmesan (or Parmesan shav
ings) and serve with a big piece of garlic-cheese bread.
Amen.

Steak Fingers & Gravy

Prep Time:
20 Minutes
Cook Time:
20 Minutes
Difficulty:
Easy
Servings:
6
Print Recipe
Ingredients
2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
1 cup Flour
1 teaspoon Seasoned Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne
3 whole Eggs
1 cup Milk
Canola Oil And Butter For Frying
2 cups Milk (additional)
Salt And Pepper, to taste
Preparation Instructions
Combine flour, seasoned salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
To bread the meat, first dredge in flour, then dip quickly in egg mixture, then
put back into the flour to coat on both sides. Continue until all the meat is br
eaded.
Heat canola oil with 2 tablespoons butter in a large skillet over medium to medi
um-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When go
lden brown, remove from the pan to a paper towel-lined plate. Continue until all
the meat is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grea
se back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can
use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you
need to) and cook the paste over medium-low heat until it's deep golden brown. P
our in milk, whisking constantly. Allow the gravy to cook and thicken, whisking
regularly and adding more milk if it seems too thick right off the bat.
Season gravy with salt and pepper.
Serve steak fingers with gravy and a salad. Yum!

Calzones
Prep Time:
3 Hours

Cook Time:
20 Minutes
Difficulty:
Easy
Servings:
8
Print Recipe
Ingredients
16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Froz
en Bread Loaves.
1 Tablespoon Butter
1 whole Medium Onion, Diced
1 pound Breakfast Or Italian Sausage
1/2 teaspoon Italian Seasoning
1/4 teaspoon Red Pepper Flakes
15 ounces, fluid Whole Milk Ricotta Cheese
1/2 cup Grated Parmesan Cheese
1-1/2 cup Grated Mozzarella Cheese
2 whole Eggs
1/2 teaspoon Salt
Black Pepper To Taste
2 Tablespoons Chopped Fresh Parsley
Marinara Sauce, For Serving
1 whole Egg Beaten
Preparation Instructions
Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover wit
h a tea towel and let thaw and rise for 2 to 3 hours.
Preheat oven to 400 degrees.
Melt butter in a large skillet over medium-high heat. Add onion and allow to coo
k for a couple of minutes. Add sausage and cook until brown, crumbling the sausa
ge as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and
allow to cool on a plate.
In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, a
nd parsley. When sausage is cool, stir it in. Set aside.
When rolls are thawed and risen, roll them out on a lightly floured surface unti
l paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dou
gh circle. Fold half of the dough over itself, then press edges to seal.
*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 t
o 1/3 of the loaf for each calzone.
Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until
nice and golden brown. Serve with warm marinara sauce.

Chicken Bacon Ranch Panini

Prep Time:
5 Minutes
Cook Time:
15 Minutes
Difficulty:
Easy
Servings:
4
Print Recipe
Ingredients
8 slices Crusty French Bread
4 Tablespoons Softened Butter
2 whole Chicken Breasts, Cut In Half From Top To Bottom
Spicy Mustard
Ranch Dressing (homemade Or Bottled)
4 slices (thick) Sharp Cheddar Cheese
8 slices Bacon, Cooked Until Chewy And Cut In Half
Preparation Instructions
Fry the four pieces of chicken breast in oil and butter until done in the middle
, about 10-12 minutes. Slice into strips and set aside.
To assemble the sandwiches, spread a generous amount of mustard on one half of t
he bread. Spread a generous amount of ranch dressing on the other half. (Definit
ely be generous; when the sandwich cooks, these will turn into more of a "sauce.
")
Arrange chicken, bacon slices, and cheese slices on the bottom half. Top with th
e top slice. Butter both sides of the bread generously, then grill in the panini
maker. (If you do not have a panini maker, you can grill the sandwiches in a sk
illet, laying a heavy skillet on top of the sandwich to press it together. Turn
to grill the other side in the same way.)
Slice in half and gobble it down immediately.

Frito Chili Pie

Prep Time:
5 Minutes
Cook Time:
1 Hour
Difficulty:
Easy
Servings:
8
Print Recipe
Ingredients
2 pounds Ground Chuck
3 cloves Garlic, Minced (optional)
1 can (12-14 Oz. Size) Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
1/2 teaspoon Salt

1 teaspoon Ground Oregano

1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Masa (corn Flour) Or Regular Corn Meal
1/2 cup Warm Water
Individual Bags Of Fritos
Grated Sharp Cheddar Cheese
Diced Red Onion (Optional)
Preparation Instructions
Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce,
Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Si
mmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another
20 minutes.
Mix masa with water, then add to the chili. Stir to combine and simmer for a fin
al 10 to 15 minutes. Set aside.
Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and d
iced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

Cajun Chicken Pasta

Prep Time:
10 Minutes
Cook Time:
15 Minutes
Difficulty:
Easy
Servings:
6
Print Recipe
Ingredients
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente;
do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. H
eat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.
Add half the chicken in a single layer; do not stir. Allow chicken to brown on o
ne side, about 1 minute. Flip to the other side and cook an additional minute. R
emove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic
. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high
heat for 1 minute, stirring gently and trying to get the vegetables as dark/bla
ck as possible. Add tomatoes and cook for an additional 30 seconds. Remove all v
egetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high fo
r 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medi
um-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-l
ow heat for a few minutes, until cream starts to thicken the mixture. Taste and
add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce sho
uld be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the jui
ces that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mi
xture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!

Steakhouse Pizza
Prep Time:
1 Hour30 Minutes
Cook Time:
25 Minutes
Difficulty:
Easy
Servings:
12
Print Recipe
Ingredients
1 whole Recipe Pizza Crust
1 whole Skirt Steak Or Flank Steak
Salt And Pepper, to taste
2 whole Red Onions, Sliced Thin
3 Tablespoons Butter
4 Tablespoons Balsamic Vinegar
1/2 teaspoon Worcestershire Sauce
2 cups Marinara Sauce
12 ounces, weight Fresh Mozzarella Cheese, Sliced Thin

Shaved Parmesan Cheese

1/2 cup Good Steak Sauce (more If Desired)
Preparation Instructions
Preheat oven to 475 degrees. Arrange rack in the bottom half of the oven.
Saute red onions in butter and 2 tablespoons balsamic vinegar over medium-low he
at until dark and caramelized, about 10-12 minutes. Remove from heat and set asi
de.
Combine marinara sauce with 2 tablespoons balsamic and Worcestershire sauce. Set
aside.
Grill steak over high heat until medium rare. Remove from grill and set aside.
Roll out pizza dough until very thin. Top with marinara mixture and spread to co
at dough. Lay caramelized red onions all over the sauce, then top onions with sl
ices of mozzarella cheese. Bake pizza for 12-15 minutes, or until crust is golde
n and cheese is bubbly (but watch to make sure it doesn't burn.)
While pizza is baking, slice steak into very thin slices.
Remove pizza from the oven, then drape slices of steak all over the surface. Dri
zzle the top of the pizza with steak sauce (use squirt bottle if you have one) a
nd top the whole thing with Parmesan shavings.
Cut into squares and serve immediately.

Veggie Cream Cheese Spread

Prep Time:
15 Minutes
Cook Time:
Difficulty:
Easy
Servings:
16
Print Recipe
Ingredients
3 packages (8 Ounces Each) Cream Cheese, Slightly Softened
6 whole Green Onions, Sliced
1 whole Large Carrot, Peeled And Finely Diced
1 stalk Celery, Finely Diced
1/2 whole Red Bell Pepper, Finely Diced
1/4 cup Finely Diced Red Onion
1 Tablespoon Chopped Chives (more To Taste)
1 Tablespoon Chopped Dill (more To Taste)
1 clove Garlic, Peeled
Preparation Instructions
Combine the cream cheese with all the other ingredients in the bowl of a food pr
ocessor. Pulse until the mixture reaches the consistency you want: it can be chu
nky, with larger pieces of the veggies, or you can keep going until it's very mi

xed together.
Transfer the spread to a container and store, covered in plastic wrap, in the fr
idge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie
sandwich.
Note: Add more or less of any veggie/herb you'd like!

Grilled Veggie Burrito

Prep Time:
20 Minutes
Cook Time:
30 Minutes
Difficulty:
Easy
Servings:
6
Print Recipe
Ingredients
1 Tablespoon Olive Oil
2 cups Long Grain Rice
4 cups Low Sodium Chicken Broth
2 whole Limes, Juiced And Zested
1/4 cup Chopped Cilantro
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed
Olive Oil For Brushing
Salt For Sprinkling
1 can (15 Oz. Size) Seasoned Black Beans
6 whole Burrito-sized Flour Tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Monterey Jack Cheese
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce
Preparation Instructions
Heat the olive oil in a large saucepan over medium heat. Add rice and stir aroun
d for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring t
o a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all t
he liquid is absorbed. Stir in the juice and zest from the remaining lime, then
stir in the cilantro. Set aside.
Brush zucchini and squash slices, along with the ears of corn, with olive oil. S
prinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them in
a heavy skillet over medium-high heat, turning them halfway through. Remove whe
n the veggies have great color on the outside. Set aside to cool, then dice them
.
Heat the beans in a small saucepan until hot.
Warm the tortillas in the microwave for 30 seconds.

To assemble the burritos, lay out each tortilla on your work surface. Spoon on r
ice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped on
ion, tomato, cheese, and any other toppings you'd like. Spoon salsa all across t
he top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut i
n half and chow down!

Glazed Lemon Zucchini Bread

Ingredients
2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TB lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk
Instructions
Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add l
emon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combine
d.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up
before cutting and serving.

Milk
2 cups milk..I usually use almond or coconut..
1 tsp turmeric
1tsp ginger
A sprinkle of black pepper
Sweeten to taste - I use raw honey. .If I'm feeling super out of it I'll use man
uka honey..
Warm milk over the stove add the ingredients. .and enjoy..

Dilly Beans
These pickled green beans are a hit with my pickle lovers.
Dilly Beans: Simple pickled green beans with waterbath canning directions. Simpl
yCanning.com
1K+
These dilly beans are made with sprigs of dill weed. A head of fresh dill or on
e tsp dill seed can be substituted.
Remember usually green beans need a pressure canner for processing. This recipe
is for a pickled green bean. Pickled products can be processed safely in a Wat
er Bath Canner because of the added vinegar, which adds acid and makes it safe.
I'll repeat.... When you are canning green beans without pickling you need to pr
ocess in a pressure canner. (Just because I know I'm going to get this question
)
This recipe for dilly beans makes 4 pints. Make it once. If you really love it
like we do, double or triple the recipe.
Prepare
Gather your canning supplies
water bath canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot
bowls
large spoons
sharp knife
towels and dish cloths
ladle
Ingredients
Green Beans - enough to make 4 pints or about 2 pounds
4 sprigs of fresh dill weed or 4 heads of dill.
4 cloves of garlic
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper (optional)
Procedure
Wash beans - snap off ends and snap (break or cut) to jar length.
Add sprig of dill weed (or head of dill) (or 1 tsp dill seeds) and 1 garlic clov
e to each jar. if you like spicy try adding 1/8 tsp cayenne to each jar. (I pers
onally like mild)
Pack each jar with beans length ways. You can also cut your beans short and pack
them that way. I just think it looks nice to have them long and lengthways. A
n easy way to do this is to tip the jar in your hand and fill. This way the bea
ns stack nicely.
Combine -vinegar, water and salt to make the pickling solution or brine. Bring

this to a boil. The best way to do this is in a stainless steel tea pot. It mak
es it so easy to just pour the brine into each jar without having to use a ladl
e.
Turn the heat off your brine and when bubbling stops, cover beans with pickling
solution, leaving 1/4 inch head space. I let the bubbling stop
or it tends to splatter coming out of the spout of the
Slow Cooker Italian Stew Roast
Yield

4 servings

Preparation Time

10 minutes

Cooking Time - 8 hours in slow cooker

Ingredients
of the stew beef, about 1 lb.
1 onion, quartered
3 potatoes, sliced
2 cups baby carrots
1 cup sliced mushrooms, optional
1 tsp Italian seasoning
1 tsp garlic powder
Salt and pepper
Directions
Assembly Instructions: Add all ingredients to the pack, in the order they were l
isted. Remove as much air as you can or vacuum seal the pack. Freeze up to 6 mon
ths in a refrigerator freezer, or 12 months in a deep freezer.
Cooking Instructions: Thaw the slow cooker pack in the refrigerator overnight, o
r in a bowl of warm water for about 30 minutes. If the pack is partially thawed,
cook on low for 8-10 hours. If the pack is completely thawed, you can cook on h
igh for 6 hours or low for 8 hours.
Side dish suggestion: This one-dish meal doesn t need a side dish, unless you want
to add one. I would suggest a simple green salad or broccoli.

Preheat oven to 350. Take a box of yellow cake mix and add 3 eggs, a cup of pin
eapple juice and 1/2 cup of oil. Use hand mixer on high for 2 minutes to blend.
Fill the 6 muffin tins with cake mixture and place pan on baking sheet when plac
ing in oven, in case it boils over. These will need to bake about 30 minutes.
Place remaining melted butter in bottom of a loaf pan and place about a cup of l
ight brown sugar in the loaf pan before placing 3 pineapple rings in the pan. Po
ur remaining cake mixture in loaf pan and place on another cookie sheet before b
aking in oven for about 55 minutes.
I didn't use a cake pan because this was for a coworkers birthday and I knew it
would be easier to take little individual cakes to work, since there is no sink
for clean up. The. I used the cake in the loaf pan for my family, so got to use
the treat for two groups. You could always make more individual cakes instead of

using a loaf pan.

ENJOY!

Easy Crock Pot Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken sou
p and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes i
n the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.

Prego & Mommy Chat with Helen Vautour and 29 others

Ingredients
1 can cherry pie filling
1/2 cup butter
16 ounces Sour Cream
8 ounces Cream Cheese
16 ounces marshmallows
2 regular size keebler ready graham pie crusts ( save plastic as cover)
Directions
1. In med-large bowl mix together sour cream and cream cheese until smooth and s
et aside.
2. On stove top melt stick of butter and mix in marshmallows little at a time un
til smooth.
3. Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly
mix those together.
4. Pour equal amount of cheesecake into each of the ready pie crusts. Cover the
pies with the plastic that came with the pie Place in fridge overnight.
5. Once pie is firm you may top with cherry pie filling or any other fruit you m

ay want to top pie with

Autumn Apple Cake!!
5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter
Preheat oven to 350F
Fill your 9x12 pan 1/2 full with apples which you've, cored and sliced thin (pee
l if you want)
Sprinkle the apples with dry cake mix
Combine sugar and cinnamon and sprinkle over the cake mix
Melt butter and drizzle over
Bake for 30 minutes or until golden brown
Can be served with ice cream, if desired...
You can also use other fruits for this cake... yummmmy *pecan cake mix and carro
t cake mixes have been used, and was liked too!
ENJOY!!

Homemade Toothpaste with Coconut Oil

Clean those pearly whites with this yummy and healthy coconut oil toothpaste. Re
cipe originally from the fabulous Crunchy Betty.
ingredients
6 tbsp coconut oil
6 tbsp baking soda
25 drops essential oil (whatever you prefer I ve used eucalyptus and grapefruit)
1 tsp stevia (or more if you like it sweeter)
directions
1. Mix all ingredients together in a bowl. I used my SmartStick to whip it reall
y well and give it a light creamy texture.
2. Pour into a mason jar and seal it up until ready to use.
Getting it out of the mason jar can be an adjustment. Some days I get a little s
ophisticated and use a popsicle stick to dip into the toothpaste and spread nice
ly onto the toothbrush. But truth be told, most days I just dunk the toothbrush
right into the jar and call it good. I have also used a hair dye bottle (with th
e pointed tip) and that works pretty good.