Saturday, July 20, 2013

Chile and Cheese Spirals (Sugar Free)

Chile and Cheese Spirals
(Sugar Free)

1 (8 oz.) package fat-free cream cheese, softened
1/2 cup Smucker's® Sugar Free Orange Marmalade
1 (4 oz.) can diced green chiles, drained
4 green onions, sliced
1 cup finely chopped red pepper
8 (8-inch) taco-sized soft tortillas

COMBINE cream cheese, marmalade,
chiles, green onions and red pepper in medium bowl,
stirring until thoroughly blended.

Divide mixture evenly and spread on tortillas.
Roll up.
Wrap in plastic wrap and refrigerate 1 hour.

REMOVE plastic wrap.
Slice each roll into six pieces.
Serve orange marmalade for dipping, if desired.

Buffalo Chicken Dip

Buffalo Chicken Dip

1/2 cup Wish-Bone® Buffalo Blue Cheese Dressing
[or Buffalo Ranch Dressing]
1/2 cup lowfat sour cream
1/2 cup chopped cooked chicken
[or 1 can (4.5 oz.) cooked chicken, drained]
1/2 cup chopped celery
3 Tbsp. sliced green onions

Combine Wish-Bone® Buffalo Blue Cheese Dressing
with sour cream in medium bowl.
Stir in remaining ingredients.
Serve, if desired, with baked potato chips, tortilla chips
or cut up vegetables

Crab Cakes

Crab Cakes

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/8 teaspoon red pepper flakes
1 tablespoon minced green onions
8 ounces crabmeat
1/2 cup crushed buttery round crackers
1 tablespoon butter

In a medium bowl whisk together
egg, mayonnaise, lemon juice, red pepper flakes
stir in crabmeat, being careful not to break up meat.
mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a skillet over medium heat.
Form crab mixture into 4 patties.
Place patties in skillet
cook until golden brown
about 5 to 6 minutes on each side.

Chewy Chocolate Macaroons

Chewy Chocolate Macaroons

5-1/3 cups MOUNDS Sweetened Coconut Flakes
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 teaspoons vanilla extract
About 24 red candied cherries , halved

Heat oven to 350°F.
Generously grease cookie sheet or line with parchment paper.

Stir together coconut and cocoa in large bowl;
stir in sweetened condensed milk and vanilla until well blended. 
Drop by rounded teaspoons onto prepared cookie sheet.
Press cherry half into center of each cookie.

Bake 8 to 10 minutes or until almost set.
Immediately remove from cookie sheet to wire rack.
Cool completely.
Store loosely covered at room temperature.
About 4 dozen cookies.

BBQ Nibblers

BBQ Nibblers

1 lb ground beef
1/4 cup finely chopped onion
1/2 tsp salt
16 oz OSCAR MAYER Wieners, cut into 1-inch pieces (1 package)
10 oz apricot or peach preserves (1 jar)
1 cup KRAFT Original Barbecue Sauce
20 oz pineapple chunks, drained (1 can)

Mix ground beef, onion and salt.
Shape into 1-inch meatballs.
Brown in large skillet on medium heat; drain.

Add wieners, preserves and barbecue sauce;
simmer 20 minutes,
stirring occasionally.

Stir in pineapple;
heat thoroughly.

BBQ Potatoes

BBQ Potatoes

4 medium red potatoes, cut into 3/4-inch cubes
1 Tbs vegetable oil
2 Tbs McCormick® Grill Mates® Barbecue Seasoning
1 large onion, cut into thin wedges

Toss potatoes with oil in large bowl.
Add Seasoning; toss to coat evenly.

Place potatoes and onions on large wide sheet of heavy duty foil. Bring up foil sides; double fold top and ends to tightly seal packet.

Grill over medium-high heat 30 to 35 minutes
or until potatoes are tender,
turning packet over halfway through cook time.

Pecan Chicken

Pecan Chicken

1/4 cup honey
1/4 cup dijon mustard
4 chicken breasts (skinned, boned, and halved)
1 cup pecans (finely ground)

Combine honey and mustard.
Spread on both sides of chicken.
Dredge chicken in chopped pecans.
Place in lightly greased baking dish.
Bake at 350 degrees for 1 hour or until tender.

Margarita Pie

Margarita Pie

1 package (8 oz.) cream cheese (softened)
2 packages Holland House margarita mix
1/2 to 3/4 cup sugar
1 carton (8 oz.) Cool Whip

Cream the cream cheese until fluffy.
Add margarita mix and sugar and beat until smooth.
Add Cool Whip and mix.
Freeze in graham cracker crust until ready to serve.

Tuesday, June 11, 2013

Strawberry Refrigerator Cake

Strawberry Refrigerator Cake

1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
Approximately 10oz of sweetened,
frozen sliced strawberries, thawed
1 (3.4 oz) pkg vanilla instant pudding and pie filling
1 cup milk
3 cups frozen non-dairy whipped topping fresh strawberries

Preheat oven to 350 ºF.
Grease and flour 13x9-inch pan.

For cake,
prepare, bake and cool according to package directions.

Poke holes 1 inch apart in top of cake using handle from wooden spoon.

Puree thawed strawberries with juice in blender.
Spoon evenly over top of cake allowing mixture to soak into holes.

For topping,
prepare pudding mix according to package directions using 1 cup milk.

Fold whipped topping into pudding mixture.
Spread over cake.
Garnish with fresh strawberries.
Refrigerate at least 4 hours.

Banana Pineapple Dessert

Banana Pineapple Dessert

1 (16 ounce) package vanilla wafers, crushed
1 cup margarine, melted
1 (20 ounce) can crushed pineapple, drained
5 bananas
1 (8 ounce) package cream cheese
2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chopped walnuts (optional)
8 maraschino cherries

Combine the crushed vanilla wafers and melted margarine.
Pat into the bottom of one 9x13 inch pan.

Beat the cream cheese and confectioners' sugar
together until light and fluffy.

Spread over the top of the vanilla wafer crust.

Spoon crushed pineapple over the cream cheese layer.

Then layer sliced bananas over the pineapple.

Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.

Chill for at least 4 hours before serving.

Stuffed Grilled Mushrooms

Stuffed Grilled Mushrooms

2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim Kraft® mozzarella cheese
1 teaspoon olive oil, divided
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Cooking spray

Prepare grill.
Combine the tomato, cheese,
1/2 teaspoon oil, pepper, in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills.

Remove stems; discard.
Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps.
Place the mushroom caps, stem sides down
on grill rack coated with cooking spray,
and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap.
Cover and grill 3 minutes or until cheese is melted.

Fried Dill Pickles

Fried Dill Pickles
1 egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 cups all-purpose flour
1 (32 ounce) jar sliced dill pickles, drained
1 quart vegetable oil for deep-frying
In a small bowl, mix together
1 tablespoon of flour
Worcestershire sauce.
In a separate bowl stir together
remaining flour
salt, and pepper.
Heat oil to 350 degrees F (175 degrees C)
in a deep-fryer or heavy deep skillet.
Dip pickle slices into the milk mixture,
then into the flour mixture. Repeat dipping.
Place the pickles carefully into the hot oil.
Avoid over crowding by frying in several batches.
Fry until pickles float to the surface, and are golden brown.
Remove with a slotted spoon, and drain on paper towels.

Smoked Sausage Dip

Smoked Sausage Dip

1 regular size package Eckrich® Skinless Smoked Sausage
cut into small 1/4 inch triangle pieces
(or use Eckrich® Turkey Smoked Sausage for a lighter option)

1 loaf (2 pounds) processed cheese (or Velveeta®)
cut into cubes

1 can (10 ounces) diced tomatoes with green chili peppers, drained

2 teaspoons ground cumin

1 cup sour cream

1/2 cup chopped cilantro

Pita chips or Bagel chips

sausage, cheese, tomatoes and cumin in a large saucepan; mix well

Heat the mixture over low heat until melted and hot,
stirring occasionally.
Add sour cream and cilantro; stir well.
Heat through and transfer
to a medium-sized slow cooker on low heat.
Serve with pita or bagel chips.
Dip may also be served in a large bowl
at room temperature for up to 2 hours.

PB & J Cupcakes

PB & J Cupcakes

1 pkg. JELL-O Strawberry Flavor Gelatin
1 tub COOL WHIP Vanilla Whipped Frosting
1 cup water
1 pkg. yellow cake mix
1 pkg. JELL-O Vanilla Flavor Instant Pudding
3 egg
1 cup water
1/2 cup PLANTERS Creamy Peanut Butter

Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use.
Add boiling water to remaining gelatin mix in medium bowl;
stir 2 min. until completely dissolved.
Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.

Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.)
Spoon into 24 paper-lined muffin cups.
Bake 18 to 21 min. or until toothpick inserted in centers
comes out clean. Cool completely.

Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake,
being careful to not cut through to bottom of cake;
set removed centers aside.
Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers,
pressing gently into cupcakes to secure.
Frost cupcakes.

Grilled Scalloped Potatoes

Grilled Scalloped Potatoes 

3 cups thinly sliced peeled potatoes
1 cup thinly sliced carrots
1 cup thinly sliced onion
3/4 cup mayonnaise, OR sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tablespoon dried parsley
1 teaspoon salt
dash of pepper

Preheat the grill on high for 10 minutes.
slice up the potatoes, carrots and onions.

In a large mixing bowl combine the remaining ingredients and mix Add
mix until everything is completely coated

oil the middle of two long heavy duty sheets of foil
spoon potato mixture evenly onto them.
Fold foil into pockets or "tents"
Grill on medium heat for 15 minutes.
or until the potatoes are tender.

Banana Bar

Banana Bar
1 cup granulated sugar

1 cup mashed very ripe bananas (2 medium)

1/3 cup vegetable oil

2 eggs

1 cup Gold Medal® all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Cream Cheese Frosting

1 package (3 ounces) cream cheese, softened

1/3 cup butter or margarine, softened

1 teaspoon vanilla

2 cups powdered sugar

1) Heat oven to 350°F.
Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening.
In large bowl, mix granulated sugar, bananas, oil and eggs with spoon.
Stir in flour, baking powder, baking soda, cinnamon and salt.
Spread in pan.

2) Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool completely, about 1 hour.

3) Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended.
Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.

4) Spread cooled bars with Cream Cheese Frosting.
For bars, cut into 6 row by 4 rows.
Store covered in refrigerator.

Easy BBQ-Glazed Chicken

Easy BBQ-Glazed Chicken

1/2 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade

HEAT grill to medium heat.

POUR 1/4 cup dressing over chicken in shallow dish;
turn to evenly coat both sides of each breast.
Refrigerate 10 min.

mix barbecue sauce, marmalade and remaining dressing.

REMOVE chicken from dressing; discard dressing.
Grill chicken 5 to 7 min. on each side or until done ,
brushing occasionally with sauce mixture for the last few minutes.

Boston Cream Pie

Boston Cream Pie

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup plus 2 Tbsp. cold milk, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 oz. Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar

Bake Cake according to instructions on box

pudding mix and 1 cup milk in medium bowl with whisk 2 min.
Stir in COOL WHIP. Let stand 5 min.

cut cake horizontally into 2 layers with serrated knife.
Carefully Separate layers putting top layer to the side
spread pudding mixture on one layer of cake

chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted;
stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well.
Spread over cake.
Refrigerate 1 hour.

Shrimp in Love Pasta

Shrimp in Love Pasta

1/4 lb. linguine, uncooked
1/2 lb. uncooked deveined peeled medium shrimp
2 tomatoes, chopped
1/2 cup (1/2 of 8-oz. tub) Cream Cheese Spread
1-1/2 cups torn fresh spinach

COOK pasta as directed on package, omitting salt.

heat large skillet on medium-high heat.
Add shrimp, tomatoes and cream cheese spread;
cook and stir 3 to 4 min. or until cream cheese is melted
and shrimp are done.

DRAIN pasta;
place in large bowl.
Add spinach and shrimp mixture; mix lightly.

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese (I use cottage cheese)
salt and ground black pepper to taste

Preheat oven to 350 degrees F
Bring a large pot of lightly salted water to a boil
Add pasta and cook for 8 to 10 minutes drain.
Cook spinach according to package directions; drain.

In a medium bowl combine
chicken and one jar of Alfredo sauce stir together.

In a separate bowl,
combine ricotta or cottage cheese drained cooked spinach, and stir.
In a 9 x 13 baking dish,
place one layer of lasagna noodles, edges overlapping.
Pour chicken and Alfredo sauce mixture over noodle layer evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture.
Top with another layer of noodles. Spread spinach mixture evenly Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly.
Sprinkle another cup of mozzarella over sauce,
lay on the final noodle layer
top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, salt and pepper to taste.

Bake 50 to 60 minutes, until top is brown and bubbly.

Sunday, May 26, 2013

Chocolate Cola Cake

Chocolate Cola Cake

Easy Peasy

1 package chocolate cake mix
1 (12 fluid ounce) can or bottle DIET or REGULAR
cola-flavored beverage

Preheat an oven to 350 degrees F

Grease a 9x13 inch baking dish.

Combine the cake mix and cola in a large bowl.
Use a hand whisk to mix ingredients until light and smooth
about 3 minutes.

Bake according to directions on back of box.

Grilled Spinach Alfredo Pizza

Grilled Spinach Alfredo Pizza  
1 cup Alfredo sauce
1 pkg. frozen chopped spinach, thawed, well drained
1 tsp. crushed red pepper
1lb. refrigerated pizza dough, at room temperature
2 Tbsp. olive oil
1 cup Shredded KRAFT© Mozzarella Cheese
1 boneless skinless chicken breast, cooked, chopped (about 1 cup)
4 slices Bacon, cooked, crumbled

HEAT grill to medium heat.

stir Alfredo sauce in medium saucepan on medium heat
4 to 5 min.
or until heated through.
Stir in spinach and crushed pepper. Keep warm.

DIVIDE pizza dough into 4 pieces.
Roll each piece into 12-inch round on lightly floured surface.
Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.

TOP with spinach mixture, cheese, chicken and bacon;
cover grill with lid.
Grill 5 to 7 min. or until bottoms of crusts are
golden brown and cheese is melted.

Strawberry Pretzel Pie

Strawberry Pretzel Pie

1 9x13 inch baking dish
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese room temperature
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen strawberries

Preheat oven to 400 degrees F
Stir together
crushed pretzels
Melted butter and 3 tablespoons sugar
Mix well and press mixture
into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl
Cream together cream cheese and 1 cup sugar
Fold in whipped topping.
Spread mixture onto cooled crust.

Dissolve gelatin in boiling water.
Stir in still frozen strawberries and allow to set briefly.
When mixture is about the consistency of egg whites,
pour and spread over cream cheese layer.
Refrigerate until set.

Italian Sausage Hoagie

Italian Sausage Hoagie

2 pounds Italian sausage, cut into 1-inch pieces
1 medium yellow onion, sliced 1/2-inch thick
2 cans (14 1/2 ounces each) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 package Italian Herb Chicken Seasoning (McCormicks)
1 red bell pepper, cut into 1/2-inch strips
1 green bell pepper cut into 1/2-inch strips

Place all ingredients in slow cooker
Toss to coat well. Cover
Cook 8 hours on LOW
4 hours on HIGH
Put on Hoagie bun

Sunday, May 19, 2013

Grilled Tomatoes Recipe

Grilled Tomatoes Recipe

4 - 6 Roma tomatoes (I cut them lengthwise)
1 1/2 pk cream cheese room temp
shredded mozzarella cheese (optional)
3 green onion
1 small can black olives drained and pitted
Bacon bits
Salt and pepper to taste

"Round aluminum cake pan"

Rinse the tomatoes and onions
Dice greens of onions
cut tomatoes in half
remove pulp with spoon discard

In a bowl mix
cream cheese
drained black olives
Bacon Bits
salt and pepper

Using a teaspoon
fill each half with mixture
Sprinkle with shredded cheese

Put tomatoes in alum. pan
cover with some foil

Grill them over indirect heat for 8 to 10 minutes
depending on the heat of your grill
You want them tender but not too soft, so cook accordingly

*you can use larger Tomatoes, adding anything that suits your fancy and adjusting cooktime*

Chocolate-Coconut Bars

Chocolate-Coconut Bars

3 cups finely ground graham crackers
1/4 cup sugar
1 1/2 sticks butter, melted
1 cup lightly crushed pecans
1 cup semisweet chocolate chips
1 can sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Preheat oven to 375 degrees.
Under running water rinse rimmed baking sheet evenly with water
shake off excess, leave wet then line with wax paper.

In a large bowl stir together
cookie crumbs, sugar, and butter until combined.
Evenly press onto bottom and up sides of prepared baking sheet. 
Bake, rotating halfway through until firm, about 10 minutes.
Take out of oven cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate.
Pour condensed milk over the top carefully to cover completely
(do not let it drip over the edges).
Sprinkle with coconut.

Bake until coconut has toasted 10 to 15 minutes.
Remove from oven and cool completely.
cut into bars

Dump Cake

Dump Cake

1 can cherry pie filling
1 can crushed pineapple
1 package yellow cake mix
6 ounces chopped walnuts
1/2 cup butter

In a 9x13 inch pan
mix cherries and pineapple (with juice)
Sprinkle dry cake mix over fruit mixture
Add walnuts on top
Drizzle top with melted butter or margarine.
Bake in a 350 degree for 35 or 40 minutes

Campfire Range Cake/Brownies

Campfire Range Cake/Brownies 

Cut a "lid" from the orange 
 hollow out the insides,
fill 3/4 full with cake mix or brownie mix,
sit the lid back on,
wrap in foil and cook in coals of campfire 20 min.

Apple BBQ Ribs

Apple BBQ Ribs

4 cups barbeque sauce
4 cups applesauce
4 pounds baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste

Mix the barbeque sauce and applesauce in bowl.
Combine salt, pepper, cayenne pepper, and garlic powder in a bowl
Place ribs on a large sheet of heavy duty aluminum foil,
Rub ribs all over with dry ingrediants
Pour sauce over ribs to coat
Seal ribs in the foil
(Set in the refrigerator overnight to marinate- Optional)

Preheat grill for high heat.
Place ribs in foil on the grill and cook about an hour
Remove ribs from foil and put them on the grill
basting occasionally, 20-30 minutes until ribs are done.

Easy Western Breakfast Bake

Easy Western Breakfast Bake


1 pound Sausage
1 (20 ounce) Hash Brown Potatoes
1 cup diced Ham (optional)
1/3 cup diced onions
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 yellow pepper, diced
4 ounces sliced mushrooms
6 eggs
1/3 cup milk
salt and pepper to taste

Crumble and cook sausage until browned
Add onions and cook until softened Set aside
In a greased 9x13 inch baking dish add:
half of potatoes
Layer sausage mixture
cheddar and swiss Cheese
yellow pepper and mushrooms.
Place remaining potatoes on top.
Beat eggs, milk, salt and pepper until well combined.
Pour over potatoes.
(dish can be refrigerated overnight if making ahead of time)
Preheat oven to 350 F.
Bake uncovered 45 to 50 minutes or until eggs are set.

Wednesday, May 15, 2013

Shrimp Scampi vegetable rice

Shrimp Scampi vegetable rice
1 envelope Garlic & Herb Dressing Mix
1/4 cup lemon juice
4 Tbsp olive oil
2 Tbsp. chopped fresh parsley
1 tsp. minced garlic (optional)
1/8 tsp. pepper
1 small onion, chopped
1-1/2 lb. medium de-vained, cleaned shrimp,

dressing mix, juice,
1/4 cup water,
2 Tbsp. of the oil,
until well blended;
set aside.

HEAT remaining 2 Tbsp. oil in large skillet on medium heat.
Add onion cook and stir until tender but not browned.
Add shrimp cook 3 minutes or until shrimp turns pink,
stirring occasionally.
Stir in salad dressing mixture.

BRING to a boil on medium heat; boil 1 minute.
Serve over hot vegetable rice.

Tuesday, May 14, 2013

Sweet and Tangy Root Beer BBQ pork

Sweet and Tangy Root Beer BBQ pork

1} Two pound pork tenderloin

1} 12 ounce can or root beer

1} 18 ounce bottle your favorite barbecue sauce

Place the pork tenderloin in a slow cooker;
Add root beer to tenderloin
Cover and cook on low 8 hours
until pork shreds easily with fork
Drain off excess liquid
Add barbecue sauce
mix well

Ice Tray Chocolate Covered Strawberry

Ice Tray Chocolate Covered Strawberry!

Fresh Strawberries
ice trays
12 oz bag of chocolate chips
3 large chocolate bars for one pint of strawberries

Spray an ice tray with a little bit of cooking spray
prep strawberries by rinsing,
pat dry with paper towel
cut in half

Place half a strawberry in each tray slot
melt chocolate chips or candy bars in
NON stick pan on stove / or in bowl in microwave
keepin a close eye on chocolate

pour over strawberries
let cool in fridge for an hour
Turn tray upside down and pop out treats

Monday, May 13, 2013

Caramelized Steak Skewers

Caramelized Steak Skewers

1 lb. beef sirloin steak, sliced thin
1/4 cup Steak Sauce
1/4 cup Barbecue Sauce
1 tsp. Dijon Mustard

Ina bowl add steak with 2 tbsp. steak sauce
let stand 10 to 12 mins.

While meat is marinating

In a small bowl add
Rest of steak sauce
barbecue sauce

Set aside

Thread meat onto 8 skewers.

Grill 6 min. or until meat is done
turning after 3 min
brush occasionally with barbecue sauce mixture.

Sweet Mesquite Glazed Wings

Sweet Mesquite Glazed Wings

5 pounds chicken wing, pieces
2 tbsp vegetable oil
4 tbsp Mesquite Seasoning
1 cup pancake syrup Substitutions
2 tbsp lemon juice

in large bowl toss wings with oil
add 1 tbsp of the Seasoning
toss again to distribute seasoning over chicken

in a bowl mix
pancake syrup,
lemon juice
3 tbsp of mesquite seasoning
Set aside.

Grill wings for 18 to 20 minutes or until cooked
turning often
Remove wings to platter
at this point you can use a little more of your
sauce for extra flavor before serving or
use as dipping sauce

Strawberry Pie

Strawberry Pie

3 Tbls cornstarch
1 cup sugar / Splenda
1 1/2 cups water
1 box strawberry jello
2 cups sliced strawberries
Pre-bake a 10" pie shell

Line bottom of pie shell with the sliced strawberries.
Combine first 3 ingredients in a pan.
Bring to a boil
reduce heat and let simmer
stirring constantly until thickened
Add the jello, stir until dissolved.
Pour over the strawberries and refrigerate until set.
Serve with whipped cream.

Saturday, May 11, 2013

Hamburger Pie

Hamburger Pie

  • Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
  • 1 1/4 pounds  lean ground beef
  • 1/2 cup  chopped onion (1 medium)
  • 1/4 teaspoon  salt
  • Dash black pepper
  • 2 1/2 cups  frozen cut green beans, thawed
  • 1 10 3/4ounce can condensed tomato soup
  • 1/2 cup  shredded process American cheese (2 ounces)

  Prepare Mashed Potatoes; set aside.
 In a large skillet cook meat and onion until meat is brown and onion is tender. 
 Drain off fat. Add the salt and pepper.
Stir in thawed beans and soup; 
 pour into a greased 2-quart rectangular baking dish or casserole.
  Spoon Mashed Potatoes in mounds on bean mixture 

 Sprinkle cheese over the potatoes. 
Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes 
or until mixture is bubbly and cheese begins to brown. 
Makes 6 servings.

Taco Bake

Taco Bake
1 1/2 pounds lean ground beef
1 can diced tomatoes with green chiles drain all juice out
1/2 cup water
1 cup sour cream
1 package taco seasoning mix
8 ounces shredded Colby-Monterey Jack cheese
1 lg bag corn tortilla chips

Preheat oven to 350 degrees

brown the ground beef in a skillet
drain all grease
add seasoning mix
diced tomatoes
sour cream
Let simmer for 8 to 10 minutes.

In the bottom of a 9x13 inch baking dish,
Cover bottom of dish with tortilla chips.
add a layer of the meat
on top of that add cheese
Continue to alternate meat and cheese layers
The last layer should be cheese.
Bake in the preheated oven for around 20 minutes
the cheese should be bubbly.

Mt.Dew Cake

Mt.Dew Cake

1 box lemon cake mix
1 4 1/2 oz. lemon instant pudding mix
1/4 cup vegetable oil
4 eggs
1 12 oz. can Mt Dew

In a bowl
Combine cake mix
Lemon pudding
while mixing add Mt Dew a little at a time into batter

Pour into a well greased cake pan (or bunt pan)
bake at 350 Following directions on cake box.

Lemon or Vanilla
Mix in shredded coconut flakes (optional)

Friday, May 10, 2013

Crockpot Sweet and Spicy Meatballs

Crockpot Sweet and Spicy Meatballs

2 pounds precooked frozen meatballs
1 cup grape or apple jelly
2 cups chili sauce or cocktail sauce

Heat meatballs in oven as directed on package.
Place in 3-4 quart crockpot.
Mix jelly and chili sauce or cocktail sauce thoroughly,
pour over meatballs, stir well, cover crockpot,
heat on high 1-2 hours until sauce is hot.
Turn heat to low until ready to serve, stirring occasionally.

Easy Chicken Enchiladas

Easy Chicken Enchiladas 

1 (8 ounce) package cream cheese

1 cup salsa

2 cups chopped cooked chicken breast meat

1 (15.5 ounce) can pinto beans, drained

6 (6 inch) flour tortillas

2 cups shredded Colby-Jack cheese

Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat,
combine the cream cheese and salsa. Cook,
stirring until melted and well blended.
Stir in chicken and pinto beans.
Fill tortillas with the mixture,
roll and place into the prepared baking dish.
Spread cheese over the top.
Cover with aluminum foil.
Bake for 30 minutes, or until heated through.
Garnish with your favorite toppings
Like lettuce, tomatoes, green onions and sour cream.

Wednesday, May 8, 2013

S'mores Pockets

S'mores Pockets
Crescent rolls, chocolate chips, 
mini marshmallows,  
a little bit of crushed up Graham crackers - 
Unroll crescent rolls
place in cupcake tins
sprinkle crushed grahams 
a few mini mallows 
 a few chocolate chips
fold up crescent roll over the top 
bake 350 for 15 mins

Peanut Butter Chocolate Éclair Cake

Peanut Butter Chocolate Éclair Cake

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 ¼ -ounce) boxes vanilla instant pudding
1 cup peanut butter
3 ½ cups milk
1 (8 oz) container Cool Whip
1 can chocolate frosting

Spray bottom of 9 x13 pan with cooking spray. 
Line the bottom of the pan with whole graham crackers. 
In a bowl using an electric mixer, mix pudding with milk, peanut butter; 
beat at medium speed for 2 minutes. Fold in whipped topping. 
Pour half the pudding mixture over graham crackers. 
Place another layer of whole graham crackers on top of pudding layer. 
Pour over remaining half of pudding mixture 
 cover with another layer of graham crackers. 
Heat the container of prepared frosting, uncovered for 1 minute. 
Pour over top of cake. Refrigerate for at least 12 hours before serving!

Zucchini / Squash Rounds

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. 
Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. 
Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, 
coating both sides of each round, pressing to adhere. 
The mixture will not completely cover each round, 
but provides a light coating on each side.

Place rounds in a single layer on baking sheets. 
Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown.
 (There is no need to flip them during baking -- they crisp up on both sides as is.)



1 (6-oz) pkg Wild Rice mix (Uncle Ben's or Rice a Roni)
1/2 c. onion, chopped
1/2 c. celery, chopped
2 T. butter
1 can cream of mushroom soup
1/2 c. sour cream
1/3 c. water
1/2 tsp. curry powder
2 c. chicken, cooked & chopped

Prepare rice according to package directions. 
Saute onion and celery in the butter. 
Stir in soup, sour cream, water, and curry powder. 
Fold in chicken and rice. Bake at 350 degrees, 
uncovered for 35-40 minutes. Stir before serving.

If you dont like sour cream you can do this instead
1 c. low-fat cottage cheese
1 T. lemon juice
2 T. milk

Cheesy Cauliflower Patties

Cheesy Cauliflower Patties

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. 
Drain. Mash the cauliflower while still warm. 
Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. 
 Form the cauliflower mixture into patties about 3 inches across. 
Cook until golden brown & set, about 3 minutes per side. 
Keep each batch warm in the oven while you cook the rest.

Makes 8



2 large unpeeled baking potatoes
olive or vegetable oil
1 cup Colby-Jack cheese
6 bacon slices
1/3 cup green onion sliced (about 2)
¼ cup barbeque sauce or salsa

Preheat oven to 450 degrees. Cut potatoes into 1/4 inch slices. 
Brush both sides of potatoes with oil. 
Place rounds on a baking stone or sheet pan. 
Bake 20 minutes or until lightly browned. Remove from oven.

Meanwhile, cook bacon until crisp, drain and crumble. 
In a medium bowl, combine bacon, cheese, and sliced green onions in a bowl and toss together. 
With a basting brush, brush each potato round with barbeque sauce 
sprinkle the cheese mixture on top. Return to the oven. 
Bake 3-5 minutes until cheese is melted.

Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

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
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. 
Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; 
press together so there are no holes in dough. 
Spoon cream cheese mixture evenly over dough; 
top with remaining 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.

Keep cookie dough refrigerated until just before slicing. 
You can serve the cheesecake plain, with chocolate sauce, 
with fudge or whipped topping…whatever’s your favorite.

Bar Chili Potato


  • 1-1/2 pounds ground beef
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) chili beans, undrained
  • 2 tablespoons sugar
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Baked potatoes


  • In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes. 
  • Yield: 7 cups.

Southern Style Strawberry Cake

Do you love to bake.. Love to create a masterpiece and wow the family?.. Then this one is for you..

Southern Style Strawberry Cake
1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry Jell-O
1 Tablespoon self-rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.

Preheat the oven to 350 degrees F.

To make the cake, combine to cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Cream Cheese Frosting:
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries

To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries.