Another Fudge Pie

Meme That I Made

Apple Crisp Pizza

Apple Crisp Pizza


Ingredients

Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup salted butter, softened

DRIZZLE:
1/2 cup caramel topping

Instructions:

Preheat oven to 350 degrees.
Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it.
For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle topping evenly over the apples.
Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.

Best Lemon Sheet Cake

Best Lemon Sheet Cake ~ MOIST too, serve warm, or cold 

Ingredients
1 duncan hines moist deluxe lemon cake mix 
1 c buttermilk 
1 3oz. lemon instant pudding mix (dry)

ICING~
4 cups confectioner's sugar
1/3 cups bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water


Directions
1 In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.


2 ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required

via Daisy Egnisaban

Crunchy Broccoli

Preheat oven to 375°
Chop a head of broccoli (do not rinse immediately prior to preparing!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious!

Paula Dean's Delicious 5 Minute Fudge

Paula Dean's Delicious 5 Minute Fudge 

Ingredients:
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts

Direction:
Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.

Add in chocolate chips; cook until melted.

Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.

Pour into a 8-inch pan.
Cool and cut into equal pieces ..Enjoy!

CHICKEN & DUMPLINGS CASSEROLE

How time flies when you are having fun! Moving, working, teaching, working, having 3/4 of a family reunion, working and so forth can take up a bit of your time. So here is a recipe to make up for the time away. Enjoy.


CHICKEN & DUMPLINGS CASSEROLE 

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

INGREDIENTS:
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown

Via: Justapinch.com

Rambling Thoughts

 - I started this blog so I could pin some of those great looking recipes that everyone shares on facebook. I love recipes! I don't cook as much anymore but I love having the recipe available when I do. Hence this blog and the stuff I pin so I can find them quickly.

 - I've been surprised by the response to the blog. Lots of folks are reading it and pinning what they want to try. How cool is that?

 - I've already cooked some of the recipes and they have been a huge success. I could just eat Fudge Pie only for maybe a month. I don't think I would get tired of it at all. I might weigh 800 pounds but I wouldn't get tired of it.

 - Speaking of Fudge Pie: I've experimented with adding different stuff and I love them all. I've added different nuts (pecan was the best), cinnamon chips (love this one), had it alone, with whipped topping and with ice cream. I want to try it with fruit toppings next. I love this easy and delicious recipe.

 - Thank you to everyone that reads my blog. I'm glad you enjoy getting recipes and other little tidbits

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Crock Pot Cinnamon Almonds

Crock Pot Cinnamon Almonds

Great holiday gift idea! 

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

doTERRA photo

LOADED BAKED POTATO & CHICKEN CASSEROLE

LOADED BAKED POTATO & CHICKEN CASSEROLE -
INGREDIENTS
2 lbs. chicken breasts, cubed or shredded
10-12 small red potatoes diced
1/2 cup olive oil
1 tsp. salt
1 TBS. freshly ground pepper
1/2 TBS. garlic powder
2 c. Mexican Blend Cheese (low fat for even healthier version)
1/2 c. crumbled bacon (delete for lower calorie version)
1/2 c. chopped green onion

DIRECTIONS
Preheat your oven to 475. In a large bowl, mix together olive oil, salt, pepper, garlic powder. Add the potatoes and coat with mixture. Place the potatoes into a greased baking dish, leave as much of the mix as possible. Bake potatoes for 1 hr. Flip the potatoes every 15-20 minutes. Check with a fork to ensure the potatoes are done. While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!) Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400. Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. Can be served with low fat sour cream or ranch dressing -- optional) 

NO DOUGH PIZZA

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Signature Mini Pie

Signature Mini Pie (and an easy way to get rid of leftovers!)

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!
Recipe from Betty Crocker

Baked Cheddar-Broccoli Rice Cups Recipe

Baked Cheddar-Broccoli Rice Cups Recipe

2 cups regular, cooked rice ( can use brown rice )
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing (see recipe), or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste

Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Homemade Ranch Dressing

1/3 cup low-fat buttermilk
3 tablespoons Chobani 2% plain yogurt
3 tablespoons mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons canola or olive oil
1/2 teaspoon kosher salt and pepper to taste
3 tablespoons minced chives

Whisk all ingredients together. Dressing will keep for a week or so, covered, in the refrigerator. If you prefer a thicker dressing, use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.

Mexican Wedding Cake

Mexican Wedding Cake

Ingredients:

20 ounce can of crushed pineapple, in its own juice
2 cups flour
2 cups sugar
2 tsp. baking soda
2 eggs
1 1/2 cup chopped walnuts or pecans
2 tsp. vanilla

Directions:

Grease and flour 13 x 9 baking pan and preheat the oven to 350*F.

Mix all the cake ingredients together by hand and then pour the mixture into the pan.

Bake for 40 minutes, when the top of the cake springs back when lightly touched.

Mexican Wedding Cake Cream Cheese Frosting:
1 cup sugar
1 stick of butter, softened
8 ounces of cream cheese
1 tsp. vanilla

Cream the icing ingredients together, and then ice the cake when it is cooled.

This recipe makes one sheet cake with 20 to 24 servings.

Easy Taco Pasta Salad

Easy Taco Pasta Salad

Ingredients:

1 package (16 ounces) spiral pasta
1 pound ground beef (I use BOCA ground crumbles or black beans instead of meat)
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions:

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

TURTLE CHEESECAKE BALL

TURTLE CHEESECAKE BALL
Ingredients
8 oz softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp of vanilla extract
1-1/2 tablespoons brown sugar
1/3 cup icing sugar (powdered sugar)
1/2 cup chopped pecans
1/2 cup mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
.
Directions
1.Cream soften cream cheese & butter.
2.Add caramel topping and beat well.
3.Cream in brown sugar & icing sugar.
4.Add vanilla & dry pudding mix.
5.Fold in choc chips & pecans.
6.Pat into a ball and refrigerate for one hour.
7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

Hot Fudge Pie!

Hot Fudge Pie! 
I want to rename it, MORE, PLEASE!!!

1 stick butter, softened
1 cup sugar
2 eggs

1 teaspoon vanilla

3 Tablespoons cocoa powder

1 teaspoon salt

1/2 cup all purpose flour.


Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream!

Fresh Cucumber Salad

Fresh Cucumber Salad
Stays in the frig up to 2 months! (I suspect you can't wait around that long to see if it will last two months.)

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars 

Sunflowers

Keep your face to the sunshine and you cannot see the shadow. It's what sunflowers do. ~Helen Keller 

DIY Hand Sanitizer

Pull Apart Peach Bread

This was a comment on the the Facebook post for the Pull Apart Parmesan Garlic Bread and sounded good but there isn't a picture. Soooooo - here is a picture of the Parmesan Garlic Bread so I can pin it.

Pull Apart Peach Bread

1 can of refrigerated Grands biscuits
1 15 oz. can diced peaches in heavy syrup (drained)
1/2 cup brown or white sugar
6 Tbsp. butter
1/2 tsp cinnamon
1 tsp vanilla

Preheat the oven to 350 degrees. Throw the cold b utter in a bundt pan and let it melt in the preheating oven.While the butter melts, cut the biscuits into quarters. In a bowl toss the biscuit pieces, sugar, cinnamon, vanilla and peaches together.

Once the butter is melted, add the biscuit mixture to the bundt pan, sprinkling with any of the sugar and spices that may have been left in the bowl.

Bake at 350 for 20-22 minutes until golden brown. Turn out onto a dish and enjoy!

GARLIC PARMESAN PULL APART BREAD

OK, I think I found a source for this one but still couldn't pull it up so I'm posting here. The source is amandathevirtuouswife.com

GARLIC PARMESAN PULL APART BREAD

1 can of refrigerated Grands biscuits 
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

Use your imagination to come up with other additives like sundried tomatoes and basil and sharp cheese.

Mexican Stuffed Shells

Mexican Stuffed Shells

Yield: 16 shells

Ingredients

1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream

Instructions

Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa

Two Ingredient Lemon Bars

Two Ingredient Lemon Bars
1 box angel food cake mix(
2 cans lemon pie filling
two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
mix by hand.
Pour into greased 9 x 13″ baking pan.

Bake at 350 degrees for 25 minutes or until top is starting to brown.

Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.

Oreo Balls

Only 3 ingredients, 5 steps, EASY UNLESS YOU ARE LAZY!
**Warning** These are very addictive & melt in your mouth!!

Oreo Balls

Ingredients:
1 package Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)

Method:
1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.
2. Mix the softened cream cheese into the smashed oreos.
3. Roll the mixture into balls.
4. Melt chocolate in the microwave.
5. Cover balls in chocolate then leave to set in the fridge. —

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

4 cups all-purpose flour 
1/3 cup sugar
1 teaspoon salt- mix in with the flour
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I use butter)

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.

Knead lightly on a floured board and shape into a ball. Put into an oiled bowl,

OR YOU CAN DO IT THIS WAY.

If you are lucky enough - change your mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.

Cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

Cowboy Casserole

Cowboy Casserole -Bake By Kim (I think this is who put this on Facebook)
adapted from a recipe at Taste of Home ~ 
1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

*Note - The second time I made this I prepared it the night before and stuck it in the fridge overnight. I took it out about an hour before I wanted to bake it, just so it could come to room temperature a bit. I think it was even better than the first one!

Cucumber Cups Stuffed with Spicy Crab

Cucumber Cups Stuffed with Spicy Crab 
INGREDIENTS:
3 long cucumbers
1/4 cup (light) sour cream
1/4 cup (light) cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp. hot pepper sauce (Tabasco or tapito)
1 tsp. brown mustard
Salt and pepper to taste
1 tbsp. minced green onion
Garnish with chili powder or paprika if desired

INSTRUCTIONS:
Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.

In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.
Experiment with different dips in the cucumber cups like hummus or a Greek yogurt spread. Enjoy!

Egg Muffins

Breakfast Egg Muffins To Go

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can't mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go! No unhealthy trip to Micky D's. ;

Lots of variations Enjoy!


Yield - 12 muffins

1/2 pound ground Italian pork or turkey sausage

4 ounces frozen chopped broccoli florets

1/2 cup shredded cheddar cheese

12 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

12 parchment paper muffin wrappers or 12 silicone muffin cups


Directions

Preheat oven to 350 degrees F.

Heat skillet over medium heat. Add sausage and cook until no longer pink.

In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.

If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).

In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

Bake 25 minutes, or until muffins have risen and are firm.

Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

Easiest Pecan Bars "EVER"

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.

Homemade Bed Bug Spray

Homemade Bed Bug Spray

1 cup water
10 drops lavender essential oil
10 drops eucalyptus essential oil
10 drops rosemary essential oil
3 drops clove essential oil (optional)

Put into a fine mist sprayer, shake well, and spray on mattresses, furniture, and other items that are (or could be) infested.

♥ PIZZA BALLS ♥

♥ PIZZA BALLS ♥

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

SLOW COOKER CABBAGE ROLLS

SLOW COOKER CABBAGE ROLLS

Ingredients:

1 Head of Cabbage
3 Cups Tomato Juice
1 8oz. can tomato sauce
1 egg
1/2 C. uncooked brown or white rice
1 envelope Onion soup mix
1 lb. Ground Turkey or Extra Lean Ground Beef
1/3 Cup Parmesan Cheese

Directions:

Peel 8-12 big Leaves off the Cabbage head and place in a microwave safe dish. Cover in about an inch of water and microwave on high for 2 min.

In a mixing bowl combine tomato sauce, egg, turkey or beef, rice, onion soup, and cheese, and mix with fingers until well combined.

Grease your crock pot with some Pam cooking spray.

Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your crock pot seam side down. Do this until all your meat mixture is gone.

After you have all your cabbage rolls in the crock pot, pour the 3 cups of Tomato Juice on top.

Cook on low for 6-8 hours.

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)
salt
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.

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

No Bake Cookie Bars

No-Bake Cookie Bars

2 cups granulated sugar
1/2 cup milk
1 stick (1/2 cup) butter
1/2 cup unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Spray an 8″ square pan with cooking spray and set aside. Measure the peanut butter & oats and set aside so they’re ready when you need them. Have your vanilla bottle handy along with a teaspoon. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and once it reaches a full rolling boil, cook for 1 1/2 minutes, stirring constantly. Remove from heat and stir in the peanut butter until melted, then stir in the vanilla and lastly the oats. Immediately pour mixture into prepared pan and put on a cooling rack to set until completely cool. Once cool, cut into bars. To make this recipe into the regular round cookies, just drop the mixture by spoonfuls onto wax paper and let cool. You can store them in an airtight container several days at room temp or over a week in the fridge.

Toby

This is The Tobinator aka Toby. He rescued me last year and I adore this little stinker. He doesn't like strangers and protects HIS space however he warms up quickly. So he becomes a sweet dog after a few minutes of barking and growling. He loves to snuggle, sleep with me at night, going on walks and LOVES children. For some reason they don't qualify as strangers. His favorite toys are Clarrisa (a reindeer stuffed toy) and my socks. He prefers the dirty ones that I wear all day long but clean ones will do in a pinch. He also loves his sweaters. Idaho isn't known as a warm place so if he gets cold he will bring me a sweater and wait patiently until I hold it open so he can stick his head in the neck of the sweater.

7 Up Bread

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry :) Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees, 

Oopsies (fake bread)

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

Instead of bread - make oppsie bread instead YUMMMMM

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways.

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ teaspoon baking powder (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.