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.

Million Dollar Pasta Casserole

Million Dollar Pasta Casserole

Ingredients
1 lb. of Ground Beef
28 oz spaghetti sauce 
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
1lb pasta such as elbow noodles or rotini
Bag of shredded cheese (I use pizza blend)
optional: sliced mushrooms, diced bell pepper, diced onion

Directions
Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion saute them for 3 minuted then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.
Now pour the red sauce and meat on top and spread.
Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.

GRILLED CORN, AVOCADO AND TOMATO SALAD

GRILLED CORN, AVOCADO AND TOMATO SALAD
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

HONEY LIME DRESSING
Juice of 1 lime
3 tbsp Oliver oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

DIRECTIONS
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.


Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

MELT IN YOUR MOUTH CHICKEN

MELT IN YOUR MOUTH CHICKEN

And it's Healthy...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

Crockpot Oatmeal

Want breakfast tomorrow without lifting a finger?

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.

CROCK POT SESAME CHICKEN

CROCK POT SESAME CHICKEN

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.

Citrus Bliss

Tuesday Tip-off!

Citrus Bliss invigorating blend combines the powerful essences of Wild Orange, Lemon, Grapefruit, Mandarin, Bergamot, Tangerine, and Clementine with a hint of Vanilla to form this unique and harmonious blend. Mixed with water, Citrus Bliss is a perfect solution for disinfecting countertops and other surfaces while emitting a fresh sweet scent.

Now it’s your turn—how do you use dōTERRA Citrus Bliss blend?

Magic Pineapple Cake

Take a box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), & combine it with a 20 ounce can of crushed pineapple in its own juice.
(No need to use a mixer, just stir it with a spoon) When you do this, something magical happens.
The mixture starts to froth & it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes.
Once it's all mixed up,grease and simply pour it into a 9 x 13 cake pan & bake 350 for 30 minutes 

Yarn Craft Idea

Southern Peach Cobbler Recipe

Southern Peach Cobbler Recipe

For the cobbler:
1/2 cup (1 stick)of butter
1 cup of sugar
3/4 cup self-rising flour
3/4 cup of milk


For the fruit:
1 can (28 ounce) peaches in heavy syrup,
OR
2 cups of fresh sliced peaches
1 cup of sugar
1 cup of water

1 tablespoon cinnamon (for sprinkling on top)

Here's what you need to do:

Preheat oven to 350 degrees F
Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside.

In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that's okay.

Pour the batter on top of the melted butter.

If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes.

Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon.

Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!

BLT Dip

BLT Dip

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Fresh Cucumber Salad

Fresh Cucumber Salad...stays in the frig up to 2 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 

Cucumbers are cooler than you think...

Cucumbers are cooler than you think...

“1. Fat busting: Do you ever wonder why women put cucumbers on their eyes to relieve puffiness? The photochemical in cucumbers makes the collagen in your skin tighten, thus the lack of puffiness. Did you know that you can rub a cucumber on a problematic spot of cellulite anywhere on your body to lessen the visibility of it? Did you also know that it has the same effect on wrinkles? Wow, it makes purchasing those fifty dollar creams seem a little silly, doesn’t it? You can also rub a little bit under your kiddo’s eyes after a long bout of crying to avoid that puffy ‘I cried for an hour straight’ look.

2. Defogger: Do you get annoyed when you get out of the shower and you have to fight the fog on the mirror? Who has time for that when the kids will be awake at any moment? Try rubbing a slice of cucumber on the mirror before you hop in and not only will you get a fog-free mirror, but you’ll have a nice smell that will boost your mood.

3. Headaches: If you suffer from headaches from chasing your babies all day, or had a little too much wine with dinner and want to avoid a hangover, eat half of a cucumber before bed. Cucumbers are high in B vitamins, sugar, and electrolytes, and they replenish the nutrients missing in your body to help you avoid a hang over or to beat that headache that’s been threatening to take over.

4. WD-40 replacement: Did you know you can get rid of a squeak by rubbing a cucumber on the hinge? Wow, now you don’t have to tear your garage apart looking for that little can with the red straw, and the baby won’t wake up when you slowly open the nursery door to check on him.

5. Crayon on the walls: Take an unpeeled cucumber and rub the crayon off of the walls in the event that your kiddo left you some art. You can also use this technique to erase a pen mistake.

6. Halitosis killer: Take a slice of cucumber and put it on the roof of your mouth. Hold it there with your tongue for 30 seconds. The photochemical that you love for cellulite and puff reduction will also kill the bacteria that is causing your bad breath.

7. Tarnish remover: If you’re finding tarnish on your stainless steel kitchen faucets and appliances? Rub it off with a cucumber slice. Not only will it remove years of tarnish, it will leave it streak free and your hands will thank you, and your kids won’t be put at risk from a dangerous chemical.

8. Energy booster: If you’re feeling tired in the afternoon, don’t give Starbucks your five bucks. Instead, grab a cucumber. There are just enough carbohydrates and B vitamins to give you a longer-lasting and healthier boost of energy than soda, coffee, or those health hazard energy drinks.

9. Munchy madness: Did you know that European trappers ate cucumbers for energy and to keep from starving to death? If those big burly manly men can eat a cucumber to keep from starving, you can eat one as a healthy choice when the munchies hit. Slice some up and take them in a small plastic container to the movies if your theater doesn’t offer healthy alternatives to munching on butter soaked popcorn.

10. Frugal facial: Slice up a cucumber and boil it in a pot of water. The chemicals inside of the cucumber will mix with the steam. Remove the pot from heat and lean over it, letting the steam hit you. Your skin will be more radiant and healthy, and you will feel relaxed and rejuvenated.

11. Shoe polish: Cut a slice off of your cucumber and rub it on your shoe. It will not only shine it up, but it will repel water.

12. Pest control: Put three or four slices of cucumber in a small pie tin and place them in your garden. The chemicals in the cucumber have a reaction that pests hate. You won’t smell it, but it will drive them from your garden all year long. Replace them periodically.

13. Sunburn: Sometimes sun block doesn’t always protect your little ones from sunburn. If you have burnt little kiddos you don’t have any aloe, rub some cucumber on them. Many doctors even use cucumber to treat patients with irritated skin and sunburns.

14. Blood pressure: Cucumber has been long used to treat high blood pressure. If you have it, add cucumbers to your daily diet. There is also ongoing research into the use of cucumbers for lowering cholesterol.

15. Constipation remedy: The seeds of a cucumber are a diuretic. If you’re constipated, try eating a cucumber. If you suffer from chronic constipation, add cucumber to your daily diet.”

Baked Cheese & Broccoli Patties

Baked Cheese & Broccoli Patties
INGREDIENTS 
2 teaspoons vegetable oil 
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs 
1/2 cup sharp light cheddar cheese 
1/3 cup parmesan cheese 
2 eggs - beaten (can use whites for healthier version)
salt/pepper 

INSTRUCTIONS
Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.

Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.

Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently. 

To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.

Mix together and form into patties, place on the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

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Warm Lemon Pudding Cake

Warm Lemon Pudding Cake
Recipe posted by Mandy's Recipe Box
Ingredients
1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9x13 size)
Ingredients called for on back of cake box
2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar (for dusting)

Directions
Heat oven to 350 degrees.
Prepare cake as directed on package.
Pour into a greased 9x13 pan.
Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish.
Don't spread it. You'll fail.
Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean.
Cool 20 min. (Sauce will thicken slightly as it cools.)
Sprinkle with powdered sugar.
Serve warm.
Refrigerate leftovers.

Tips:
For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.
Try serving this topped with fresh raspberries or blueberries.
If you don't fancy lemon, you may substitute vanilla flavor instant pudding.

Strawberry Angel Food Trifle

Strawberry Angel Food Trifle

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

Shortcut Cobbler

Shortcut Cobbler

Ingredients
Two 12-oz bags frozen mixed berries
1 box white cake mix (no pudding)
1 can of diet 7-up or sierra mist (clear soda)

Instructions
Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will have a cake like topping.

Bake 350 for 45-50 min.

You may be able to use frozen peaches instead of mixed berries.

Serves 16