Oh my!!...I have really got to try this one! Easiest Pecan Bars "EVER"

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars

LEMON BROWNIES - You MUST try these! They are lemony delicious!

1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. salt
1 c. butter, room temp
1 c. egg substitute or 4 eggs at room temp
3 Tbsp. lemon juice, fresh is best
Zest from 1 lemon

1 to 1 1/4 c. powdered sugar
2 Tbsp. lemon juice, fresh is best
lemon zest, optional

Preheat oven to 350 degrees. Coat a 9 x 13 pan with cooking spray, liberally.
Combine flour, sugar and salt in medium bowl. Stir with whisk to fluff it a bit. Add softened butter and blend well.
In a separate bowl, stir together egg substitute (or eggs), lemon juice and zest from 1 lemon. Add this wet mixture to your flour mixture.
Stir and mix well. Do not over mix.
Pour into your prepared baking pan. Bake for 30-35 minutes, or until toothpick inserted comes out clean.
When done, place pan on a cooling rack. Allow to cool completely before glazing & cutting into them. These are a very moist brownie.
After your brownies are cooled completely in the pan, make glaze and drizzle over the pan of brownies. Sprinkle with additional lemon zest if desired. Now you are ready to cut and eat!
Combine all glaze ingredients well and drizzle over brownies. If too thick, use a little more of lemon juice until you reach the right consistency.

Pistachio Pudding Dessert

Pie crust:
1 stick butter
1 cup flour
1 cup chopped walnuts
Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip
Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk
cool whip
chopped almonds
Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.

Strawberry Cheesecake Trifle

2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1⁄2 teaspoon vanilla
1⁄4 teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced

In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
Fold the cool whip into the cream cheese mixture.
Gently stir in cake pieces; set aside.
Combine strawberries and sugar, stirring until sugar is dissolved.
Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
Continue layering; finish with strawberries.
Cover with plastic wrap; and chill several hours.

Banana bread brownies....these are unbelievable!

2 eggs
1 c. sour cream
1/2 c. butter, softened
1-1/2 c. sugar
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

How to make Elephant Ears

OMGosh, these are the BOMB!

Milk - 1 cup
Warm water - 1 cup
Active dry yeast - 2 tablespoons
Salt - 1 teaspoon
White sugar - 2 tablespoons
Shortening - 3 tablespoons
All purpose flour or maida - 4 cups
Oil for deep frying
For elephant ears topping:
Sugar - 4 tablespoons
Ground cinnamon - 2 teaspoons
How to make elephant ears:
Take a big bowl, add active dry yeast and warm water and let it stand for 10 to 12 minutes. Combine warm milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels. Finally sprinkle the elephant ears with sugar and cinnamon. Delicious elephant ears


what you need:
1/2 cup soy sauce
1/2 cup honey
1/2 cup apricot jam
2 tbsp oil
1 tsp vinegar
2 garlic cloves, chopped
1/2 teaspoon ground ginger
4 lbs. chicken wings & drumettes

How to make it :
In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.
Preheat oven to 375 degrees F.
Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

Baked Chicken

Ingredients :
2/3 c mayonnaise
1/4 c freshly grated Parmesan cheese
1/2 c seasoned bread crumbs, finely crushed
1-1/2 tsp. seasoning salt
1/4 tsp. freshly ground black pepper
1 tsp. granulated garlic or garlic powder
1/2 tsp. mustard
1/2 tsp. soy sauce
4 skinless, boneless chicken breasts

Directions :
Preheat oven to 375. Spray a baking dish large enough to hold the chicken in a single layer.
In a medium sized bowl, mix all ingredients except chicken until blended. Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish.
Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.

Southern Strawberry Punch Bowl Cake


1 boxYellow cake mix
6 ozPkg. vanilla instant pudding
1 can20 oz crushed Pineapple - drained
2 packages10 oz. each frozen strawberries
2 eachBananas
16 ozCarton cool whip +


Bake cake in two round cake pans and set aside to cool. Make pudding pudding and set in the refrigerator to get cold. Cut one layer of cake into small chunks put into punch bowl. Spread half of pudding on top then add half of the pineapple and one package of strawberries. Slice one banana on top of half of the cool whip, spreading to cover completely. Repeat with an other 

Peach Cobbler Dump Cake

Original recipe makes 1 -9x13 inch cake

 2 (16 ounce) cans peaches in heavy syrup
 1 (18.25 ounce) package yellow cake mix
 1/2 cup butter
 1/2 teaspoon ground cinnamon, or to taste

Preheat oven to 375 degrees F (190 degrees C).
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.



1 - 3.4 ounce box instant banana pudding
1 - 20 ounce can crushed pineapple (do not drain)
1 - 8 ounce container Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/2 cup mini chocolate chips
2 ripe bananas, sliced
1 - 10 ounce jar maraschino cherries, halved


Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip.
Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
Refrigerate at least 1 hour to chill. Makes about 8 cups salad.

Hamburger sausage broccoli alfredo


1 lb ground beef
1 lb bulk sausage
1 tsp oregano, dried
1 small onion, chopped
1 clove garlic, minced
10 to 12 oz fresh broccoli
1 (8-oz) block cream cheese
1/2 c heavy cream
1/2 c parmesan cheese, grated
8 oz mozzarella cheese, shredded
salt and pepper to taste

How to make it

In a large skillet, brown hamburger, sausage, onion and garlic over a medium heat. Season to taste with oregano, salt and pepper; drain excess fat.
Meanwhile, steam the broccoli until tender yet still a little crisp; season with salt and pepper.
Place cream cheese in a microwaveable bowl and microwave on HIGH for about 45 seconds, until soft; whisk until creamy and smooth. Gradually whisk in the cream until smooth; stir in the Parmesan cheese.
Combine hamburger, broccoli and cream sauce in a large greased casserole dish (2 ½ quart or larger). Taste test and add additional salt and pepper if desired. Top with shredded cheese.
Bake at 350ยบ for about 35-45 minutes, until bubbly around edges.

Cheeseburger Egg Rolls

1 lb ground turkey or beef
6 dashes Worcestershire sauce
1/2 Tablespoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
6 slices American cheese
12 egg roll wrappers, room temperature
Olive oil
Sesame seeds

How to make it

Preheat oven to 350 degrees. In a large skillet, brown ground meat over medium high heat. When the meat is browned and cooked through, season with Worcestershire sauce, salt, onion powder, garlic powder and pepper. Remove from heat. Start wrapping rolls by laying an egg roll wrapper on a work surface. Place 1/2 of a slice of American cheese from corner to corner on the wrapper. Top with 3 tablespoons of ground meat. To roll the wrapper, fold over the corners over the ground meat. Next, fold the bottom corner over the already folded sides and start to roll. Seal the one remaining corner with water and finish rolling. Lay finished roll on a baking sheet seal side down. Repeat until the rest of the meat is gone, about 12 rolls. Brush with olive oil and sprinkle with sesame seeds. Place in preheated oven and bake for 15 minutes or until golden brown. Serve with mustard or barbecue sauce and enjoy!

Easy Bisquick Frosted Cinnamon Rolls

2 +1/2 cups Bisquick
2/3 c. Milk
2 tbsp sugar
2 Tbsp butter softened
1 Tbsp ground cinnamon + 2 Tbsp sugar
1/4 c. raisins if desired

How to make it :

Heat oven to 375. Grease rectangular pan.  Stir Bisquick, milk and 2 Tbsp sugar until dough forms; beat 20 strokes.
Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat.  Shape into ball, knead 10 times.  Roll or pat dough into 15×9 in. rectangle. Spread with butter.  Mix 2 Tbsp sugar and cinnamon sprinkle over dough.  Sprinkle raisins evenly.  Roll up tightly beginning at 15 in side.  Pinch edge of dough into roll to seal.  Cut into 12 1/1/4 in. slices.  Arrange with cut sides down in pan.
Bake 20-33 min until golden.  Coll. Spread with Frosting.

1 1/2 c. powdered sugar
1/4 c. butter softened
2 tbsp milk
1 teas vanilla

Famous Crack Potatoes


2 (16 oz) containers of sour cream
8 oz bacon. cooked and chopped
2 cup shredded cheddar
1 packages ranch dip mix
1 30 oz bag shredded hash browns


30 minutes
Preheat the oven to 400°
Combine the first four ingredients in a large bowl.
Add hash browns. Stir well.
Spray a 13x9 casserole dish with nonstick cooking spray.
Spread mixture into dish.
Bake for 50-60 minutes. Until golden brown.
Let stand 10 minutes before serving.



3-4 BSCB (Boneless, Skinless, Chicken Breasts) baked
1 regular sized bag of original Doritos
1 can Cream of Mushroom
1 can Cream of Chicken
3/4 cup Milk
Shredded Cheese

How to make it

Step 1: I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in bottom of baker.

Step 2: Place BSCB in baker, sprinkle the tops of the chicken with same seasonings and bake for 25-30 min on 375
Step 3: While waiting for chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word on it. ๐Ÿ˜‰

Step 4: After taking the chicken out of baker, add a layer of Doritos to the bottom.
Step 5: Chop Chicken breasts up and place a layer of chicken on top of Doritos.
Step 6: Add the creamy sauce on top of the chicken. (NO picture…sorry.)

Step 7: Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!)
Step 8: Bake in over on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.

And then serve this yummy (but certainly not low-fat or ‘healthy) casserole to all the Dorito lovers in your life and I promise that it will be gone in a few minutes…mine always is!

Crescent Chicken

what you need:

1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken (Rotisserie chicken is great, and super easy)
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Salt & Pepper to taste
*Red Pepper Flakes (if desired)
*Parsley (if desired)

How to make it:

Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Apple Enchiladas

1 (21 ounce) cans apple fruit filling and topping ( or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Spoon fruit filling evenly down centers of tortillas.
Sprinkle with cinnamon.
Roll up, and place, seam side down, in a lightly greased baking dish.
Bring butter and next 3 ingredients to a boil.
Reduce heat, and simmer, stirring constantly, 3 minutes.
Pour over enchiladas: let stand 30 minutes.
Bake at 350 for 20 minutes.

Krispy Kreme Donuts

Ingredients :
2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast
4 eggs (beaten)
1/4 teaspoon nutmeg
7 cups sifted flour
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water

Directions :
Mix together ingredients for glaze. Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool. Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour. Add rest of flour (dough will be sticky).
Knead for 5 minutes then allow to rise for 1-1 1/2 hours. Roll out dough, cut into shapes. Do not re-roll dough, then allow to rise for 30-45 minutes. Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts. Let them cool on a paper towel - helps get the glaze to stick. Dip in warm glaze.


for the cake:


1 (18.25 ounce) box classic white cake mix with pudding in the mix

4 tablespoons butter, melted

3 eggs

1 cup sour cream

1 cup milk

1 teaspoon coconut extract

1 cup sweetened flaky coconut

Mix together all ingredients except coconut with mixer.  Fold in coconut with spoon.  Spray a 9 x 13 baking pan with cooking spray.  Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.

for the Frosting

3 cups powdered sugar

1 (8 ounce) cream cheese, softened

1 teaspoon coconut extract

2 to 3 tablespoons milk

1 cup sweetened flaky coconut

Mix all ingredients except coconut with mixer. Spread over cooled cake.  Sprinkle on coconut.

Awesome Mini Meatloaf Recipe


* Ground beef, lean, 16 oz
* Flour, white, .5 oz
* Egg, fresh, 1 large
* Milk, nonfat, .75 cup
* Cheddar or Colby Cheese, Low Fat, 1 cup, shredded
* Kraft Light Barbeque Sauce or any other light sauce, 16 tbsp
* Onions, raw, 1 cup, chopped (remove)


mix ingredients except sauce. Roll meat into 6 small loaves, then mix in each person's favorite sauces individually. Bake for 45 min then top with melted cheese.

Number of Servings: 6