Loaded Baked Potato Salad

8 potatoes, cubed ( half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1/4 teaspoon pepper
1 cup Miracle Whip or 1 cup mayonnaise

Cube and boil potatoes with salt.
Crumble bacon and slice onions (including tops).
Combine sour cream, pepper and Miracle Whip.
Add to potatoes.
Add bacon, onions and cheese (reserve some of each for top).
Mix with potatoes.
Pour into baking dish.
Top with reserved cheese, onions, and bacon.
Bake 350 for 10-15 minutes (until cheese melts).

Quick & Easy Fruit and Dip

1 (8 ounce) packages cream cheese
1/2 cup marshmallow creme
1 cup pineapple juice
apples or strawberries or bananas or peaches or nectarines or plum
Blend cream cheese and marshmallow crème in mixer.
Slowly add ¼ C of juice.
Mix until well blended.
Cover and chill.
Cut fruit up into bite size pieces.
Dip the bananas and apples into the remaining pineapple juice to prevent the fruit from browning.
(Works as well as lemon but adds some sweetness to the fruit) To serve, arrange fruit on a platter around the dip.

Best Ever BBQ Chicken

Seriously this Sauce is just amazing! Double the recipe so you have some on the side for dipping, it's THAT Good!


3 garlic cloves, minced
2 teaspoons butter
1 cup Heinz ketchup (a must for us)
1⁄4 cup packed brown sugar
1⁄4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1⁄2-3⁄4 tablespoon celery seed
1 tablespoon prepared mustard
1⁄2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)


In a saucepan, saute the garlic in butter until tender.
Add the next 8 ingredients.
Bring to a boil, stirring constantly.
Remove from the heat and set aside.
Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
Baste with sauce.
Grill 15 minutes longer or until juices run clear.
Continue basting and turning during the last 15 minutes of cooking.

Crushed Red Potatoes

OMGosh these are so addicting! ...Crispy on the outside, soft in the middle, salty, garlicky, fresh herbs and cheesy goodness!

Ingredients (all ingredients are to your desired flavor):
Baby Red Potatoes
Rosemary, Parsley and Thyme, fresh minced
Sea Salt
Cracked Black Pepper
Parmesan Cheese, fresh grated
Variation: Chopped Bacon, Mixed Cheese, Onions, Sour Cream.......
Preheat oven to 425 degrees. Boil the baby potatoes in salted water until fork tender. Cover baking sheet with foil and drizzle olive oil on the baking sheet. Space the potatoes on the lined baking sheet sheet and mash them gently with a fork or potato smasher.
Drizzle the potatoes with olive oil. Season the potatoes with salt and pepper Sprinkle the herbs, garlic and cheese over the top of each potato generously.
Bake for 15-20 minutes. 

Skillet Cabbage!!

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper


Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings. 

Blueberry Snack Cake

2 cups all-purpose flour
1 1⁄2 cups sugar
1⁄2 cup cold butter or 1⁄2 cup margarine
1 teaspoon baking powder
1 cup milk
2 eggs, separated
2 cups blueberries, fresh or frozen (If using frozen, do not thaw before adding to the batter)


In a mixing bowl, combine flour and sugar.
Cut in butter until crumbly.
Set aside 3/4 cup for topping.
Add the baking powder, milk and egg yolks to remaining mixture; mix well.
Beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13" x 9" x 2" baking dish.
Sprinkle with blueberries and reserved crumb mixture.
Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Taco Pizza

Taco Pizza

1 lb. ground beef
1 envelope taco seasoning mix
2 (8 oz.) cans Pillsbury crescent rolls
1 (16 oz.) can refried beans (I used the jalapeño kind)
2-3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
Heat oven to 375 degrees.

How to make it

Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.
Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.
Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 main dish servings or 48 appetizers.

Caramel Banana Upside Down Bread


½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in ¼ inch rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
cup coconut or vegetable oil
cup buttermilk
1 teaspoon pure vanilla extract
For the Caramel Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream

How to Make It

Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas in the pan.
In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

School Lunch Peanut Butter Bars

1 1/2 C Flour
1¼ tsp. Salt
½ tsp. Baking Soda
¾ C Butter
¾ C Sugar
¾ C Brown Sugar
1 ½ tsp. Vanilla
1 1/2 C Creamy Peanut Butter (split)
2 Eggs
1 ½ C Quick Oats


½ C Butter (1 stick)
3 ½ C Powdered Sugar
2 T Cocoa
¼ C Milk (I use whatever I have in the fridge)
1 tsp. Vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.
The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

Death By Chocolate Bundt Style

 Mix together for 2 minutes 1 box of yellow cake mix
1 box of vanilla instant pudding
1 box of chocolate instant pudding
4 eggs
3/4 cup of oil
1 cup of sour cream
Half a 12 oz bag of semi sweet chocolate chips.

How to make it :

Pour half the batter in a bundt pan and pour half of the chocolate chips in.
Pour in the rest of the batter and sprinkle on remaining chocolate chips. 
Bake at 350 degrees for 50 minutes.

No Bake Strawberry Banana Pudding Twinkies Cake

Prep Time: 5 minutes
Total Time: 3 hours, 5 minutes
Serving Size: 6-8


10 Twinkies®, individually wrapped
4 cups whipped cream
2 cups strawberries, diced
2 cups strawberries, sliced
1 3.4 ounce box Jell-O banana cream pudding mix, instant
1 cup heavy cream
1 cup whole milk
2 tablespoons confectioners sugar
1 teaspoon vanilla


Rinse strawberries, pat dry. Slice half the strawberries, mix with confectioners sugar and set aside.
Dice remaining strawberries place in separate bowl and set aside to top cake with.
Place unwrapped Twinkies in a medium casserole dish. Mix pudding with milk, vanilla and heavy cream, and pour over Twinkies.
Next, top pudding with sliced strawberries, then top strawberries with whipped cream.
Lastly, place extra diced strawberries on top of whipped cream layer, cover with saran wrap and refrigerate for about 3 hours.

Chicken and Dressing Casserole

cornbread (about 4 C. crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt
Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper

How to make it :

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes.

Barbecued Ribs Crockpot Recipe

* 1 teaspoon paprika or smoked paprika
* 1 teaspoon of salt
* 1 teaspoon of dried thyme
* 1/4 teaspoon of black pepper
* 1/8 teaspoon ground red pepper
* 3 to 3 1/2 pounds well-trimmed pork baby back ribs, cut into 4-rib pieces
* 1/4 cup of ketchup
* 2 tablespoons of packed dark brown sugar
* 1 tablespoon of Worcestershire sauce
* 1 tablespoon of soy sauce

How to make it:

* Coat crockpot with cooking spray. Combine paprika, salt, thyme, black pepper and red pepper; rub mixture onto meaty sides of ribs. Place ribs in crockpot. Cover and cook on low for 7 to 8 hours or on high for 3 to 3 1/2 hours or until ribs are tender.
* Combine ketchup, sugar, Worcestershire and soy sauce; mix well. Remove ribs from crockpot; discard cooking liquid. Coat ribs with sauce; return to crockpot and cook on high for 30 minutes or until ribs are glazed.

Austin's Banana bread brownies. these are unbelievable!

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
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).

Absolute Best Ever Lasagna!

1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles
1 Brown ground beef, Italian sausage, onion and garlic.
2 Add salt and next 5 ingredients; stirring until well mixed.
3 Simmer 1 hour.
4 Cook lasagna noodles according to package directions; drain and set aside.
5 Spray a 13 x 9" baking pan with cooking spray.
6 Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
7 Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
8 Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.
Servings 1-12

Easy Shepherd’s Pie Recipe

This simple Shepherd’s Pie Recipe covers all the bases. No need for any side dishes with your beef, potatoes and vegetables all in one dish! Shepherds Pie is easy and your kids will like it! Fast Recipe!
Serves: 6-8
1 lb of browned and seasoned ground beef
2 cups of hot mashed potatoes (I used ones already made)
½ package of cream cheese (4 ounces)
1 cup of shredded cheddar cheese
2 cloves of garlic (I used the minced garlic)
4 cups of frozen vegetables (that have been thawed)
1 cup of beef gravy in a jar

Preheat oven to 375F
Mix potatoes, cream cheese, garlic, and ½ of the shredded cheese together
Mix the mixed vegetables, gravy, and meat together
Put the vegetable, meat, gravy mixture into a 9″ square baking dish
Cover vegetable mixture with the mashed potato mixture
Take the remaining ¼ cup of shredded cheese and cover the potatoes
Bake uncover in the preheated oven for 20 minutes
Enjoy your easy Shepherds Pie! 

Easy Zucchini Casserole

1 cup Bisquick
1⁄2 cup chopped onion
1⁄2 cup grated cheese
1⁄2 teaspoon salt
1⁄2 cup vegetable oil
4 eggs
3 cups thinly sliced zucchini


Mix all ingredients and pour into greased 9X13 pan.
Bake at 350 degrees for 30 minutes.

Phyllis's Strawberry Cotton Candy Salad

1 can sweetened condensed milk
2 cups crushed pineapple, well drained
1 cup strawberry pie filling
12 oz tub cool whip
8 large strawberries, halved
3/4 cup pecans, chopped
Fold all ingredients together. Chill and Serve. Enjoy!



In a lg. non stick pot add 1 & 1/2 sticks butter, 3 cups sugar and 1 5oz can evaporated milk. Bring to a boil and boil 5 min stirring constantly...(set a timer)...remove from heat and add 1 pkg semi-sweet chocolate chips, 1 jar (7oz) marshmallow cream, Stir briskly till smooth. Add walnut chips and 1 teaspoon vanilla....Pour immediately into a lightly greased (with the butter wrapper) 9x13 pan. Place on a cooling rack and cool at air temp. Fudge will harden as it cools......


3/4 cup (1 1/2 sticks) butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 ounce) package instant french vanilla pudding
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups all-purpose flour
2 cups chocolate chips

Preheat oven to 350° F. Combine flour and baking soda and set aside. In a large bowl, cream together butter, brown sugar, granulated sugar and pudding mix. Beat in eggs and vanilla. Add flour mixture until combined. Fold in chocolate chips. Roll into 1" balls and place on a greased baking sheet. Bake for 8-12 minutes, or until golden brown.

Olive Garden Tuscan Garlic Chicken

Units: US | Metric
1 1/2 cups flour, plus
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 lbs boneless skinless chicken breasts
3 fluid ounces vegetable oil, divided
1 lb penne pasta
1 tablespoon garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole spinach leaves, stemmed
12 fluid ounces heavy cream
1 cup parmesan cheese, grated

Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Preparing the pasta: Cook pasta al dente (or according to package instructions).
Drain and set aside until needed.
Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
Slowly add remaining one tablespoon of flour and stir to combine.
Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy

Orange Chicken

I get asked about these a lot...Enjoy!!!!
Make Ahead and Freeze Dinners (for Easy Meal Time Prep)

Orange Chicken
2 cups carrots
2 cups bell pepper
1 lb chicken breast
3 cloves garlic
1 tsp salt
½ tsp pepper
8 oz orange juice concentrate

Combine all ingredients in freezer bag. Seal bag and place in freezer. Thaw over night in fridge. Cook in crock pot on low 4-6 hours. Serve over rice.

Crock-Pot BBQ Spareribs
2lbs of pork ribs
1½ cups ketchup
1½ Tbsp seasoned salt
½ cup brown sugar
½ cup white vinegar

Place pork ribs in gallon sized ziplock. Mix remaining ingredients together in a separate bowl and pour over ribs. Seal bag and place in freezer. Thaw over night in fridge. Cook on high for 3-4 hours or low for 6-7 hours.

Crock-Pot Cheesy Chicken Potato & Broccoli
2-4 chicken breasts
1 large green pepper, chopped
2 cups broccoli, chopped
1 lb. red potatoes, sliced thin
1 tsp. paprika
1 can condensed cream of chicken soup
¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes
1 Tbsp. Worcestershire sauce
¼ cup chopped fresh parsley - (I used dried parsley)

Add all ingredients except for cheese in a gallon freezer bag. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cook 6 hours low. Add cheese and cook on high for 5 minutes. Stir melted cheese in.

Crock-Pot Honey Garlic Chicken
2-4 Chicken Breasts
3 Garlic Cloves, smashed and chopped
1 Teaspoon Dried Basil
½ cup Soy Sauce
½ cup Ketchup
⅓ cup Honey
2 cups carrots (or choice of veggie)

Place all ingredients in gallon size ziplock. Seal bag and place in freezer. Thaw overnight in fridge. Cook on high for 3-4 hours.

Crock-Pot Beef Stroganoff
2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
2 cans of cream of mushroom soup
1 cup chopped onion
2 T Worcestershire sauce
½ c water
1 c. sour cream
2T minced garlic
packet of onion soup mix
chopped mushrooms (optional)
egg noodles (to serve over the day you cook)

Cook meat & let it cool. Add all ingredients to a gallon size freezer bag except egg noodles. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low for 4-6 hours. Serve over egg noodles.

Crock-Pot Nacho Chicken
2-4 chicken breast
1 can Rotel
1 package taco seasoning

Place all ingredients in gallon size freezer bag. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low 8-10 hours.
Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

Crock-Pot Chicken Sweet Potatoes
8 boneless, skinless chicken thighs
1 teaspoon salt
⅛ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon curry powder
½ teaspoon ground ginger
3 sweet potatoes, peeled and cubed
1 onion, chopped
1 cup peach preserves OR apricot preserves
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
½ cup chicken broth or water
2 tablespoons cornstarch

Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.

Crock Pot Pulled Pork
4-5 lbs Pork Butt/Shoulder
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon granulated sugar
1 large onion - sliced thin
BBQ Sauce (optional) We prefer Sweet Baby Rays

Combine all ingredients except onion in bowl, rub onto pork. Place onions and pork in a gallon sized freezer bag, seal bag and place in freezer. When ready to use thaw overnight. Cover and cook on low 8-10 hours. Shred pork with 2 forks, add BBQ sauce if preferred. Cook on low additional 30-45 minutes with BBQ Sauce
Via: Lazy Gourmet

Sausage & Cheese Stuffed Bread

1 loaf frozen bread dough, thawed,
1 pound of cooked breakfast sausage
8 - 10 oz. shredded sharp cheddar cheese or a mix of cheddar and mozzarella 1egg, mix together with sausage before you cook it
Melted butter
1 white onion (sautéed), Sautée the onion with the sausage

Roll out bread with rolling pin, spread melted butter, cooked sausage, onions and cheese. Roll up and place in a bundt pan or cookie sheet. I would bake @ 350 until brown.

EASY Cheesy Zucchini Casserole

4 -5 zucchini, thinly sliced
1 1/2 cups sharp cheddar cheese
1 1/4 ounces Lipton Onion Soup Mix
1 1/2 cups mayonnaise

Place zucchini slices in an 8- or 9-inch square baking dish which has been sprayed with nonstick cooking spray. Mix cheese, soup mix (dry) and mayonnaise in a bowl and spread evenly over zucchini.
Cover with foil and bake at 350 degrees for 1 hour, removing the foil for the last 5 to 10 minutes to brown topping.

Peanut Butter Chocolate Chip Cookie Dough Bites

Finally...I found it. dont want to lose this again 

You won't believe it!

Peanut Butter Chocolate Chip Cookie Dough Bites

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels )
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. 

Best Fried Green Tomatoes

"Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 4
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
via allrecipes submitted by Diana Swenson-Siegel photo by LYNNINMA

Church's Honey Butter Biscuits ( CopyKat )

2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
2 teaspoons sugar
1 teaspoon cream of tartar
1⁄2 cup vegetable shortening
2⁄3 cup whole milk
1⁄4 cup butter, melted
1⁄3 cup honey
Preheat oven to 450°F.
Mix flour, baking powder, salt, sugar, and cream of tartar in a medium bowl.
Work the shortening into the flour mixture by crumbling with your hands until the mixture feels like cornmeal.
Pour milk into flour mixture and mix well.
On a slightly floured surface, knead the dough about 12-15 times.
Make dough into balls (about 2 inches) and place on baking sheet.
Brush Dough balls with some of the melted butter.
Bake 10-12 minutes or until golden.
Meanwhile Bring the remainder of the butter, and all of the honey to a boil in a sauce pan, then set the honey butter aside.
When biscuits are done remove from the oven and immediately brush each biscuit with honey butter.


56 ounces canned pineapple juice
2 cups granulated sugar
3/4 liter everclear grain alcohol or vodka


Add pineapple juice and sugar to crock-pot.
Cook on LOW for 2 hours with lid slightly ajar.
Allow mixture to cool completely before adding in Alcohol.
Add in alcohol and mix well.
Pour mixture into 4 Quart Canning Jars.
Add lids and rings to jars.
Store in a cool dry place.

White Castle sliders

1 1/2 lb Hamburger meat
1 Onion chopped
1 packages Lipton Onion Soup dry mix
1/2 cup Milk
1 tbsp Creamy Peanut butter
2 packages Slider Buns
1 Cheese if desired
1 as needed Pickle slices

How to make it :

Mix hamburger, milk, peanut butter and onion soup mix by hand in a bowl
Place hamburger mix on cookie sheet and flatten by hand or with rolling pin filling the whole cookie sheet to the edges
Bake at 350 for ten minutes, and pull out of oven
The meat cake, if you will, has now shrunk. Add chopped onions to the edges and put back in oven for ten minutes
Pull meat cake out again, this time add cheese slices, pickle and scoop onions onto meat. Now place the tops of the slider buns on the meat cake making individual burgers, but don't cut the meat yet. Put bake in oven for 10 minutes
Pull out and use a pizza cutter to cut the meat and scoop onto the bottom buns that did not go in the oven

Crockpot Scalloped Potatoes

6 large potatoes, 1 onion, 8 slice of uncooked, diced bacon, 2 cups shredded cheddar cheese, 
1 10oz can of cream of chicken or celery soup, 
10 oz of milk.

How to make it :

Peel and slice potatoes, dice onion. Layer potatoes, onions, cheese, bacon in this order. 
Mix milk with can of cream of soup, poor over top. 
Cook on low 8 -10 hrs.

Brown Sugar Caramel Pound Cake


1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract


Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT

BANANA PUDDING FROM SCRATCH ...very popular Recipe!

Ingredients for Banana Pudding

1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

Directions for Banana Pudding

Mix flour, salt, and sugar; add milk slowly.
Stir constantly over low heat until thickened.
Stir and cook for about 15 minutes.
Beat egg yolks in bowl and stir into mixture slowly stirring constantly.
Cook about 5 more minutes stirring constantly.
Remove from heat and add vanilla.
Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture.
Repeat layers, ending with custard on top.
Beat egg whites until stiff.
Add 1/4 cup sugar; whip until it peaks.
Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned.
Remove from oven and serve

The BEST Banana Bread

½ cup (1 stick) butter, softened
1 & ¼ cups brown sugar, divided
2 eggs
cup Greek yogurt (I use banana flavor, but plain or vanilla would work)
2 cups mashed banana (about 3-4 small/medium bananas)
1 tsp vanilla extract
2 tsp cinnamon, divided
Pinch nutmeg
2 cups all-purpose flour
1 tsp baking soda
Pinch salt
1 box instant vanilla or banana pudding mix (just the dry mix)

Preparation :

Preheat oven to 350 degrees F. Liberally spray a 9" loaf pan with cooking spray and set aside.
Meanwhile, in a large bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, banana and vanilla until combined. Lastly, add 1 tsp cinnamon, nutmeg, flour, baking soda, salt and pudding mix, careful not to overmix. Your batter may be thick and clumpy, but that's okay. Overmixing will lead to tough bread!
Spread the batter into the prepared pan. Meanwhile, in a small bowl, combine the remaining brown sugar and cinnamon with a spoon until combined. Liberally sprinkle the mixture on top of the banana bread, patting it down if necessary.
Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
Allow the bread to cool completely before cutting into slices

Creamy Baked Mac and Cheese

Makes 8 -10 servings.

16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

How to make it

Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot 

Easy Crock Pot Orange Chicken!

4-5 Boneless Chicken Breasts - Thawed
3/4 cup Orange Marmalade (or Apricot Preserves)
3/4 cup of BBQ sauce
2 tbsp. Soy Sauce
Sesame Seeds and Orange Zest for garnish (optional)

Serve over:
Rice, Peas, Cabbage, etc..

Orange Marmalade Substitutes:
Reduce Orange Juice
Apricot Preserves
Orange Zest, Sugar and Water over LOW heat

Cook the Chicken in the crock pot on HIGH for 3 hours - covered
Drain the Juice from the Crock Pot
Mix the BBQ sauce, Orange Marmalade, and Soy Sauce
Pour Mix over chicken, cover and cook on high for an additional 30 minutes.

Steam your rice and veggies, place in the bowl and serve.

Who doesn't love some good ole Chicken and Dumplings?


1 Chicken
2-3 cans of Pillsbury Biscuits (the small biscuits, not the larger ones like Grands)
1 can of Cream of Chicken Soup
Approximately 1/2 Cup of Flour
Salt and Pepper to taste
Remove the giblets from the Chicken and discard, Wash the Chicken
Salt and Pepper Chicken
Put Chicken in a pot and cover with water, boil until chicken is done (about 45 minutes)
When Chicken is done, take out and let cool
While Chicken is cooling , open the biscuits and flatten each one ( I just smash them with my hands)
Dip or dredge biscuits in flour, then cut each one in 4 pieces ( I use my kitchen Shears)
Add the Cream of Chicken Soup to the Broth, Then drop the Biscuits in and let cook while you are Pulling the meat off of the Chicken.
Add Chicken, Salt and Pepper to Taste.

Amish Broccoli Salad... This is to die for...

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Tow Boat Pie



Tow Boat Pie

Use pan 9x12

The first layer is a graham cracker crust:
1 pkg. graham crackers, crushed
1 stick butter
1/2 cup sugar

Second layer
2 pkg. cream cheese
1 cup powdered sugar
1 container cool whip
1 tsp. vanilla
1 cup peanut butter
whipped together and spread on top of crust

Third layer
2 pkg. chocolate pudding mix
2 cups milk
mix and pour over cream cheese filling

Fourth layer
1 container of cool whip....topped with chocolate syrup and sprinkled some heath bits.