Gooey Bars

This is our version of lemon bars

1 box lemon cake mix
1 egg
1 cube butter or margarine, melted

1 8 oz cream cheese
1 box (1 lb) powdered sugar
2 eggs, beaten

Combine the first three ingredients for the crust. Mix and pack in bottom of greased 9 by 13.
Then combine cream cheese, powdered sugar, and 2 eggs. Mix for five minutes at medium speed. Pour on top of crust. Bake at 350 for 35 minutes. Sprinkle with powdered sugar when cool.

Mississippi Mud Cake

2 cups sugar
1/3 cup cocoa
4 eggs
3 Tbsp vanilla
1 cup shortening
1 1/2 cups flour

1 bag mini-marshmallows

Mix by hand the first six ingredients. Spread into 9 by 13 pan. Bake at 300 for 30 minutes. Remove and spread marshmallows on top (you want lots of marshmallows). Bake 10 more minutes. Let cool then frost.

Frosting:
1/2 cube butter, softenend
1/3 cup cocoa
1 box powdered sugar (4 cups or 1 pound)
1/4 cup evaporated milk.

Mix all four ingredients and spread over marshmallows when cool.

Ice Cream Mountain

1/2 cup butter
1/2 cup sugar
2 packages graham crackers, crushed
1/2 gallon of Both chocolate & vanilla ice cream

Cream butter. Mix in sugar and and graham cracker crumbs. Line the bottom and sides of 16 cup bowl. Soften the ice cream. Press one flavor into crumb lining and then put second flavor on top. Freeze at least 6 hours (overnight is better). To unmold, I dip the bowl in a sinkful of hot water. Run spatula around sides, then turn upside down onto a plate. Slice like a cake to serve.

Fudge & Peanut Butter Bars

1 yellow cake mix
3/4 cup peanut butter
6 Tbsp margarine, melted
2 eggs

Combine cake mix, peanut butter, margarine and eggs. Stir by hand until it holds together. Press 2/3 of it into ungreased 9 by 13 pan. Make filling (see below) and spread over dough in pan. Crumble leftover dough over filling. Bake at 350 for 20-25 minutes.

Filling
1 cup (6 oz) semi-sweet chocolate chips
1 1/3 cup (14 oz) condensed milk
2 Tbsp butter
1 pkg. Coconut Pecan or Coconut Almond Frosting

In heavy saucepan, combine chocolate chips, milk and butter. Melt over low heat, stirring until smooth. Remove from heat and stir in frosting.

Sugar Cookies

1 cup butter or margarine
1 cup white sugar
1 egg
1 tsp baking soda
5 Tbsp milk
1/4 tsp salt
1 tsp vanilla
4 1/2 cup flour

Mix sugar, butter, egg, soda, milk, vanilla, and salt. Add flour. Chill dough 1-2 hours. Roll out and cut into shapes. Bake at 350 for 8-10 minutes. Frost when cool (I use the Betty Crocker Frosting recipe). Makes approximately 2 1/2 dozen.

Frosting:
3 cups powdered sugar
1/3 stick margarine or butter, softened
1 1/2 tsp vanilla
1-2 Tbsp milk

Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until spreadable.

Non-fried Fried Ice Cream

Non-fried Fried Ice Cream

2 cups Rice Krispies
1 cup brownsugar
1 cup chopped nuts (I prefer pecans)
1/2 cup melted butter
1 cup coconut

Mix it all together. Put the mixture in 9 by 13 pan and cook at 425. Stir every five minutes for 15-20 minutes, until the sugar is melted. Watch it closely because it burns easily.

After it's cooked, take half the mixture out. Press the other half in the 9 by 13 pan. Layer with 1/2 gallon vanilla ice cream. Then add the other half of the mixture on top of the ice cream. Freeze until firm. Cut into squares and drizzle with chocolate or caramel sauce.

Chocolate Chip Peanut Butter Bars

from Sunset Magazine, October 2006
original recipe here


Ingredients
1/2 cup butter, softened
1/3 cup sugar
1/2 cup light brown sugar
1 egg
1/3 cup smooth peanut butter
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (6 oz.) semisweet chocolate chips


Preparation
1. Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.

2. In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips.

3. Spread dough evenly in a buttered 8-inch square baking pan. Bake until pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely.

Ribbon Pudding Pie

4 c. cold fat-free milk, divided
1 pckg (1 oz) sugar-free instant vanilla pudding mix
1 8 inch graham cracker rust
1 pckg (1 oz) sugar-free instant butterscoth pudding mix
1 pckg (1.4 oz) sugar-free instant chocolate pudding mix
1/2 c. reduced-fat whipped topping
2 Tbsp. chopped pecans

In a mixing bowl, beat 1 1/3 c. milk and vanilla pudding mix on low speed for 2 minutes. Pour into graham cracker crust. In another bowl, beat 1 1/3 c. milk and butterscotch pudding mix for 2 mins. Spoon evenly over the vanilla layer. Beat chocolate pudding mix and reamining milk for 2 minutes. Sprea evenly over butterscotch layer. Spread with whipped topping. Sprinkle with pecans.

Strawberry Raspberry Trifle

3 c. cold fat-free milk
2 pkgs (1 oz each) sugar-free white chocolate pudding mix
1 prepared angel food cake (14 ozs), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries (I've used blackberries)
1 carton (8ozs) reduced-fat frzn whipped topping, thawed
3 whole strawberries, quartered

In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Place a third of the pudding, 1 c. sliced strawberries, 1 1/2 c. raspberries and 1/3 of the whipped topping. Layer with a 1/3 cakes and pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or refrigerate.

*This is one of my favorite summer desserts.

Oh Henry Bars!

These are my all time favorite Rice Krispie Treat!

1 c. white sugar
1 c. light corn syrup
1 c. peanut butter (chunky or plain, whichever you prefer)
5-6 c. Rice Krispies cereal

Mix sugar and syrup in microwave safe dish and melt for 1-2 minutes, stirring after 1 minute. Add Peanut butter to mixture and heat in microwave for 1-2 more minutes , stirring until smooth. Pour mixture over Rice Krispies cereal and spread on a greased 9 x 13 pan.

Frosting:
1 c. milk chocolate chips
1 c. butterscotch chips
Melt chips in microwave for 1 minute, then stir. Repeat until chips are melted, then spread on top of cereal and let it cool. Once cooled, cut into bars and enjoy!

*Variation: I like to pour the mixture over 5-6 cups of Corn Chex and add some cashews. Then cool in 9 x 13 pan and cut into bars; skip the frosting. Also yummy on popcorn!

Eclair Cake

• Graham Crackers
• 2 (3 oz) instant French Vanilla pudding
• 3 Cups milk
• 8 oz Cool Whip
  

Frosting:

• 4 Tbsp melted butter
• 1 Tbsp light corn syrup
• 1 tsp vanilla
• 3 Tbsp milk
• 6 Tbsp cocoa
• 1 1/2 Cups powdered sugar
  

Place layer of whole graham crackers in the bottom of a 9 x 13 inch glass pan. Mix puddings with 3 cups milk. Beat about 2 minutes until thick. Combine with Cool Whip. Spread half mixture over graham crackers. Put another layer of graham crackers on top. Spread the rest of the pudding on top. Place another layer of graham crackers. Frost with chocolate frosting. Cover and refrigerate. Best made the day before serving.

To make frosting mix first four ingredients together and then add cocoa and powdered sugar.

May's Theme

By a slim win, this month's theme is

DESSERTS!

As always, continue to post any new recipes from the other months' themes at anytime and don't forget to vote for June's them.

Chicken Tortilla Soup

1 1/2 pounds boneless chicken, cooked and shredded
1 can (15 oz) whole tomatoes
1 can (10 oz) enchilada sauce
1 medium onion, chopped
1 can (4 oz) chopped green chilies
1 clove garlic, minced
2 cups water
1 can (14 1/2 oz) chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 package (10 oz) frozen corn
1 TBSP dried chopped cilantro
tortilla chips
grated Parmesan cheese

Combine chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in slow cooker. Add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low 6 - 8 hours, or on High 3 -4 hours. Remove and discard baby leaf.

Serve with tortilla chips and grated Parmesan cheese on top.

From the book Best Loved Slow Cooker Recipes, page 44.

Roasted Veggies in Pasta

I just made this tonight and it's not the theme but I wanted to post it before I forgot what I did. I'll repost it when we do pasta.

5-6 garlic cloves
8 asparagas spears
10-12 mushrooms
1/2 onion
1/3 box penne pasta (I like Ronzoni Smart Taste - high in fiber and protein)
1 breast chicken - cooked and cubed (I just used Tyson precooked, frozen.)
1/4 c. fresh parsley
olive oil
salt
pepper

Preheat oven to 400. Get water going for pasta. Crack open garlic but leave in skin. Cut onion into 1/2 inch chuncks. Drizzle garlic and onion with EVOO, salt, pepper and put in oven for about 10 minutes (but will be 20 minutes total). Then half mushrooms and cut asparagas into thirds. When you put the pasta in to cook, put the shrooms and asparagas in the oven with the garlic and onion (same tray) and drizzle with EVOO, salt, pepper. Cook for 10 minutes.

Chop parsley. Remove garlic from skins and mash. Add to parsley with some more salt, a little lemon zest and a 1/4 tsp lemon juice and stream in about 1/4 c of EVOO into parsley/garlic mixture to make a sauce (will be very thick).

Add all veggies, chicken, and sauce to hot pasta. Toss and enjoy.

Creamed Eggs on Toast

I'm a little late on this post. I was going to when we were doing eggs, then I forgot. I just made it this morning, and remembered. Here ya go.

1 cube butter
1 cup flour
Milk

Boiled eggs, peeled and sliced up

Melt the butter, add the flour, into like a crumbly paste. Then add the milk slowly, stirring frequently. (It's making the creamy, gravy based. If you like it runnier, add lots of milk, thicker, add less milk. I just add until it looks how I like it...probably 4 of 5 cups)

Once the gravy is the consistency you like, add the boiled eggs. I did 8. Again, depends on how eggy you want it.

Then toast your bread. Pour gravy over toast. Enjoy.


Chip Beef on Toast

Do the same thing for the gravy. Only when you melt the butter, add sliced up Kroger Brand thin sliced beef, like lunch meat in the little packets, like 40cents a package. I freeze mine and just slice it up frozen then add to the butter. It doesn't have to be frozen. Anyhoo, add 4 packages of chip beef meat to the butter. Then make the gravy like above. Serve over toast. Very easy. Remember to stir constantly.

Zippy Beef Tips

• 2 lbs stewing meat, cubed
• 2 Cups sliced, fresh mushrooms
• 1 can Cream of Mushroom soup
• 1 envelope dry onion soup mix
• 1 Cup 7-Up or other lemon-lime soda

Place meat and mushrooms in slow cooker. Combine mushroom soup, soup mix and soda. Pour over meat. Cover. Cook on Low 8 hours. Serve over rice.

Amazing Pot Roast

3-4 lb. roast
1 pkg. dry ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry onion soup mix

Place roast in crock pot. Sprinkle dressings on top. Cover with water. Cook on high 3-4 hours or low for 6-8.

One Pot Dinner

I am not sure why this is called one pot dinner, because you cook the hamburger and bacon/onions seperately. But I can't think of another name for it, so I am going to leave it as is. This is very flavorful, and my family LOVES it!

1/2 pound hamburger (or ground turkey)

3/4 lb bacon ( I usually do 1/2 a package of bacon)

1 cup chopped onion

2 cans pork and beans

1 can Kidney beans

1 can lima beans (optional)

1 cup Ketchup

1/4 cup brown sugar

1 Tablespoon liquid smoke

3 Tablespoons white vinegar

1 teaspoon salt

pepper

* Brown hamburger, then put in crock pot. Chop up the bacon and brown the bacon and onions together. (I don't always cook them together. You can always cook you bacon in the oven before you chop it up, on a cookie sheet lined with foil at 400 degrees for approx 20-25 minutes. and then you can cook the onions with the hamburger instead, if you like. I have tried everyway and it comes out about the same flavor). Then add onions and bacon to the crockpot with the hamburger. Add the remaining ingredients into crockpot. Cook on low for 4-6 hours.

Lasagna In A Crock-Pot

1 lb. lean ground beef
1 c. finely chopped onion
2 garlic cloves, minced
1 (29 oz) can tomato sauce
1 c. water
1 (6 oz) can tomato paste
1 tsp. Salt
1 tsp. dried oregano
1 (8 oz) pkg. oven ready lasagna noodles
4 c. (16 oz) shredded Mozzarella cheese
1 1/2 c. small curd cottage cheese
1/2 c. grated Parmesan cheese

Allow 5 - 5 1/2 hrs to cook on LOW in 5 Quart crockpot. In a large skillet cook beef, onion and garlic. Add tomato sauce, water, tomato paste, salt and oregano; mix well. Bring to a boil; remove from heat.

Spread a fourth of the meat sauce in the ungreased crock-pot. Arrange a third of the noodles over sauce, breaking noodles to fit.

In large bowl, combine Mozzarella, cottage cheese and Parmesan; mix well. Spread a third of the mixture over the noodles. Repeat layers two more times: Sauce, noodles and cheese. Top with the remaining meat sauce. Cover and cook on LOW for 5 - 51/2 hrs or until noodles are tender. Makes 6-8 servings

Mexican Chalupas

This makes a lot. Half it for small families.

1 pork tenderloin ( small picnic roast)

1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 large can chopped green chiles
16oz jar picante sauce
16oz green salsa
2 cans pinto beans

Flour tortillas
Grated cheese
Sour cream

Cook roast in crock pot on high 3-4 hours, season with salt and pepper. Remove meat and shred with fork. Rinse out crock pot and put meat back in. Add all the seasonings, salsa, beans and heat until warm. Serve in warmed tortillas & garnish with sour cream and cheese.

Beef Roast

Brown any roast in frying pan sprayed with Pam. Season while browning. Or if I'm short on time, season and no browning...just put in crock pot.

Peel carrots & potatoes, dice and put in crock pot. Add sliced up onion. Add 5 Beef bullion cubes and packet of dry onion mix. Add 1/2 cup water.

Cook on low all day or high 5-6 hours.

Use the liquid from the roast to make the gravy. Pour roast liquid into pan. Mix a couple Tablespoons of flour with COLD water, using a whisk, in a separate bowl or cup, add mixed up water and flour to roast liquid until desired thickness.

BBQ Ribs

1 bottle favorite BBQ Sauce- I like Bulls Eye
Ribs, boneless or bone in (pork or beef)

Brown ribs in frying pan with Pam. Put sauce into crock pot then add browned ribs. Cook on low all day or high for 3-4 hours.

Crock Pot BBQ Beef

4 large onions, slice thin
2-3 Tbsp Olive Oil
3-5lb Roast Beef (chuck or round)
18oz bottle of BBQ sauce
1/3 Cup Water

Peel & slice onions. Pour olive oil into hot pan and add onions. Cook on med heat until soft. Trim fat off roast. Place in crock pot. Pour BBQ Sauce over roast, add water and onions. Mix it all up. Cover and cook on low for 8 hours. Or until meet is tender and can be pulled apart with a fork.

Serve with sides or on rolls for sandwiches. Option: use chicken instead.

Tin Foil Dinners

Hamburger or sausage
Carrots
Potatoes
Onions
Salt & Pepper to taste

Wrap in tin foil.

Stack your dinners in the crock pot. Cook on low all day. Or high for at least 3 hours.

Crock Pot Pork Chops

Pork Chops, any kid Season and brown in frying pan sprayed with Pam
Cream of mushroom soup (I've also used c/of chicken if I don't have mushroom)
Cream of celery soup

After browning pork chops, place in crock pot, layered onto the soups. Cook all day on low.

Sweet Pork

SWEET PORK

1 cup Pace salsa
1 cup brown sugar (I've used 1/2 cup and tastes great)
1 cups Dr. Pepper
pork sirloin roast (about 2 lbs.) (I use a tenderloin)

Mix salsa, brown sugar and Dr. Pepper together and pour 2/3 of the mixture over a pork roast. Cook in crock pot on low all day. About 1 hour before serving shred the pork in the crock pot and add the! remain ing salsa mixture, cover and let simmer till ready to serve.

Cream Cheese Chicken

4 Chicken Breasts or Tenders
1 brick cream cheese ( I use fat free or 1/3 less fat)
1 can cream of chicken soup
Pkg of dry Italian packet

Mix together in crock pot. Cook in crockpot on low 8 hours or high for 4-5 hours. Serve over rice or noodles.

Cheesy Crock Pot Chicken

2 whole boneless, skinless chicken breasts or tenders
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Put in crock pot and add three soups. Cook on low at least 8 hours- don't lift lid. Or high 4-5 hours. Serve over rice or noodles.

Easy Beef Stew(more soup than stew)

This is what I made for our conference meal. It's great to keep cook and keep warm in the crock pot. Then you can dish up as your hungry. Enjoy.

Tip Sirloin Steak (cut up and brown in pan sprayed with Pam) (I just get Beef Chunks for stew already cut up)

3 Potatoes- Peeled, cut up
2 Carrots- Peeled, cut up
2 Celery Sticks- Cut up
4 Beef Bullion cubes (or more to taste)
Onion- Cut up (as much as you like)
2- Cans or frozen bags of mixed vegies (Can has more varieties of veggies)

Place everything in crock pot. Add hot water to cover the veggies and steak. Boil. Cook on low all day or high for a few hours.

Pull-apart roast

roast-any cut of meat will do, I usually get a cheaper cut, just make sure is fits in your corckpot
2 cans beef broth
1 pkg onion soup mix

Place everything into the crockpot: roast, 2 cans of broth, onion soup mix; put lid on & cook on low for all day-usually about 6-8 hours. When this is done, the beef should just pull apart. We usually serve with mashed potatoes. I never have left overs, no matter how big of a roast I start out with. I also make gravy out of the "beef juice".

Beef Stew

I got this recipe from Jeanette and it's yummy.

1 lb beef stew meat
1 Tbsp cooking oil

5-7 large peeled, cubed potatoes
2-3 large peeled, sliced carrots
1-2 celery ribs, sliced
1/2 cup chopped onion (optional)
2 tsp instant beef bouillon granules
2 cloves garlic, minced
1 tsp, dried basil, crushed
1/2 tsp dried thyme, crushed
1 LARGE can tomato juice (I buy the big can of Wal-mart brand juice on the bottom shelf)

Brown the stew meat in oil. Layer vegetables in crockpot. Sprinkle bouillon, garlic, basil and thyme over vegetables. Add meat on top. Pour tomato juice over meat. Cover and cook on low 7-8 hours or high 3 1/2-4 1/2 hours until meat and vegetables are tender.

Pork Barbacoa

I know there are lots of versions of this recipe- here's mine.

4 lb pork roast (boneless, shoulder or butt roast)
5 cans tomato sauce
3 tsp. garlic
1 ½- 3 cups brown sugar— (I use 2)
4 tsp cumin
4 cups Dr. Pepper
2-4 Tbsp. molasses— (I use 2)
Mix everything and pour over roast. Cook on low in crockpot 6-7 hours. Shred meat and continue cooking in sauce another hour on low. Keep warm until served. Put on salad or in burritos or enchiladas.

If you're making it into a salad, you've got to have the right dressing!

Creamy Tomatillo Dressing
3 fresh tomatillos, husked, washed and cut into quarters
1 pkg Buttermilk Ranch Dressing Mix
I cup Mayo
1/3 to ½ cup buttermilk
1 cup fresh cilantro leaves
2 garlic cloves, crushed
¼ tsp crushed or ground cayenne pepper
Fresh lime juice to taste, 1-3 Tbsp (about 1 lime)
Cumin (a couple of sprinkles)
Green Tabasco sauce (2-4 drops)
Sugar (1-4 spoonfuls)
*Combine all ingredients in a blender. The amount of buttermilk you add depends on how thick you want the dressing. The last four ingredients are all based on your personal taste. Add more or less depending on what you want. Refrigerate at least 1 hour to let flavors blend.

Sunday Chicken Dinner

6 medium potatoes, cut into cubes (red or regular)
4 medium carrots, cut into 1/2 pieces
4 boneless, skinless chicken breasts halved (I usually use 2-3)
1 can cream of chicken soup
1 can cream of mushroom soup
1/8 tsp garlic salt

Place potatoes and carrots in crockpot. Top with chicken. Combine the soups and garlic salt, pour over chicken. Cook on low 8 hours. If you want to thicken sauce, stir in 2-4 Tbsp potato flakes and cook 30 minutes longer.

BBQ Pork

3 to 3 1/2 lb pork roast
1 18 oz. bottle of hickory flavored BBQ sauce
1/2 c. ketchup
1/2 tsp prepared mustard
1 Tbsp cider vinegar
1/2 tsp curry powder
2 1/2 Tbsp butter
1 Tbsp minced onion
1/2 tsp oregano
1 tsp salt

Cook pork roast in crockpot on low for several hours or until meat is very tender. Shred pork. Combine remaining ingredients; pour over drained meat. Cover ans simmer for at least 3 hours or until thick. Serve in buttered, toasted sesame buns.

* I usually have enough leftover to freeze.

Thai Pork Stew

2 lb boneless pork loin, cut into 4 pieces
2 c. cut red or green bell peppers
1/4 c. teriyaki sauce
2 Tbsp white vinegar
1 tsp crushed red pepper
2 garlic cloves, minced
1/4 c. chunky peanut butter

Remaining ingredients:
6 c. hot cooked rice
1/2 c. green onion
2 Tbsp chopped dry-roasted peanuts

To prepare stew, trim fat from pork. Place pork and next 5 ingredients (through garlic) in crockpot. Cover with lid and cook on low heat for 8 hours. Remove pork from crockpot and coarsely chop. Add peanut butter to liquid in crockpot and stir well. Stir in pork.

Combine stew and rice in large bowl and top each sering with onions and peanuts.

Favorite, Easy Sunday Roast In A Crockpot

2-3 lb. rump roast
1 pkg. onion soup mix
2 cans cream of celery soup, undiluted
1 soup can full of water.
*Sometimes I add a can of mushrooms for texture

Trim fat off meat. Spray inside of crockpot with cooking spray. In a separate bowl, mix the soup mix, cream of celery and water. Pour over roast and cook on low for 8 hours. It makes its own gravy! Yummy! To thicken the gravy, take the roast out and mix a couple Tablespoons of white flour with COLD water, using a whisk (to keep the lumps out), in a separate bowl. Turn up the gravy to high on the crockpot and slowly whisk in the flour/water mixture. It will thicken immediately.

April Theme

Hey Ladies,

By popular vote, April's theme is

CROCKPOT recipes.

Don't forget that you can add recipes from the previous months any time!

French Toast

This recipe is from my mother-in-law, who got it from her mother.
I've changed it just a bit from her original recipe, but we love it.

French Toast
8 slices Texas toast or other thick cut bread

Mix together:
1 cup flour
1 1/2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt

Combine:
1 cup milk
1 egg

Poor milk into flour mixture, beating until smooth.
Dip bread in mixture, and cook in greased/buttered frying pan
or on a griddle until golden brown on both sides.
Serve warm with butter and syrup.

(I usually double the recipe, and use an entire loaf of bread.)

Overnight Carmel Rolls

1 cup chopped pecans (I usually make it without nuts)
24 frozen dinner rolls
1 package butterscotch pudding mix (Cook and Serve, not instant)
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine
1/2 cup brown sugar

Grease a Bundt pan or other fluted cake pan. (If you don't have one you can also use a 9x13 pan and just not layer it.) Sprinkle in half of the nuts. Separate frozen rolls and arrange half over the nuts. Sprinkle half the pudding mix and cinnamon on top. Repeat layers.

Bring butter and brown sugar to boil, pour over rolls. Place in refrigerator overnight. One hour before baking place rolls on counter top. Cover and allow to stand at room temperature one hour. Bake at 350 degrees for 30 minutes. Turn out on serving plate immediately.

Pancakes or Waffles from Scratch

These are really good. I don't love the extra work, having to separate egg whites from eggs, but it's nice to have in case you go to make pancakes one morning and figure out too late, that you're out of Bisquick!

2 c. flour
4 tsp. baking powder
2 Tbsp. sugar
1/3 c. oil
1 tsp. salt
1 egg
1 3/4 - 2 c. milk (depending on how thick you like your pancakes)

Directions: Sift together flour, baking powder, salt and sugar. Set aside. Separate egg white from the yolk and put the white in a separate b owl. Mix egg yolk, milk and oil. Whip egg white in separate bowl, until fluffy. Mix oil/milk/yolk mixture with dry ingredients. Then, fold in the whipped egg white. Cook on low/medium heat. *Note Whipping the egg white makes the pancakes really fluffy.

Yummy Breakfast Casserole

This is such a yummy casserole - don't let the broccoli turn you off! You can make this casserole a day ahead and put it in the oven on a holiday morning! Serves 12

8 0z. bacon ( to make it easier, I use the pre0-cooked)
8 oz. broccoli, cut into florets ( I use frozen, thawed)
8 slices of bread (texas toast ideal)
2 Tbsp. butter, softened
3/4 c. cheddar cheese
12 eggs
2 c. milk
1/2 tsp. dry mustard (opt.)
salt and pepper, to taste

Spray 9x13 dish with cooking spray. Cook bacon, drain, crumble and set aside (see how much easier pre-cooked would be?). Place colander and 2 c. water in small stock pot. Add broccoli and bring water to a boil. Cook until tender, but firm -about 10 minutes. If you use frozen broccoli, place florets in about 2 Tbsp. water and microwave for 5 minutes, instead. Drain, cool and chop. Lightly butter the bread on the side that will go down in the pan. Line with bread slices and cover with cheese, bacon and broccoli.

In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately. Preheat oven 25 minutes before baking to 325 degrees. Bake until eggs are solid - approx. on hour.

Individual Quiches

4 slices of bacon, cut into medium dice (I use the microwave ready bacon)
1/2 cup half-and-half
2 large eggs
2 large egg Yolks
1 Tablespoon thyme leaves, chopped OR 1/4 to 1/2 (desired amnt) Tablespoon ground Thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 refrigerated pkg crescent rolls (I use reduced fat)
1/2 cup mozarella cheese
1/2 cup baby spinach, chopped

- Preheat oven to 400 degrees
- In a medium skillet either cook bacon until brown and crispy or microwave the ready kind, and chop up.
- In large bowl combine half-and-half, eggs, egg yolks, thyme, salt, pepper, and nutmeg.
- Spray muffin tins with cooking spray. Roll out crescent rolls and place in muffin tin so it fills the tin and has some dough hanging over the edges.
-Divide spinach, bacon and cheese between the cups and fill them with the egg mixture to the top of the cup line. Fold each overlapping corner of each crescent over the top of the filling. (the dough won't cover the entire cup, and that is just fine).
-place muffin tin on a cookie sheet to prevent spills and bake quiches in oven for about 20 minutes until the filling is puffed and the crust is golden brown.
*sometimes I combine the crescent roll dough to fill a muffin cup, or sometimes I have left over egg mixture. Just play with it. They are VERY tastey, and it looks like a lot of ground thyme but that is what makes the flavor. We eat these for dinner with a side salad.

Slow-Cooked Lasagna

I have been a slacker about posting, so here is a post for last months topic. I make this all the time. Definitely not figure friendly, but that's what makes it good and soooo simple.

1 lb lean ground beef or sausage (I usually only do 1/2 pound)
1 (26-28 oz) jar tomato pasta sauce (your favorite pasta sauce)
1 (8 oz) can no-salt added tomato sauce ( optional. I hardly ever have a can on hand so I make it without this can and it still turns out great.
1/2 (9 oz) pkg. (about 8) NO-BOIL lasagna noodles
1 (1 lb) jar Alredo pasta sauce
12 oz. (3 cups) or so shredded mozzarella cheese
1/4 cup grated Parmesan Cheese

-Brown beef or sausage in skillet till thoroughly cooked. Drain off grease.
- Spray 4-5 quart slow cooker with non-stick cooking spray. Spread 3/4 cup of tomato pasta sauce in bottom of slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
- Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, sprinkle with 1 cup mozzarella cheese. Top with 1/3 of the ground beef mixture.
- Repeat layering twice, using 2 lasagna noodles in the last layer. Sprinkle with Parmesan cheese over top.
- Cover, cook on Low seetting for 3 1/2-4 1/2 hours. Do not over cook or edges get burned and it isn't as tastey.
Enjoy!

Souther Mac & Cheese

I've had requests to post this. It's a favorite around here. It's really easy to make. I think I make it a little different every time I make it. I'll write down the recipe, but then I'll tell you some of the things I sometimes do different and let's hope it makes sense. It's one of those family recipes that you don't have a recipe written down...you just do it. =)

Kraft Deluxe Macaroni & Cheese (usually I just get the original cheese, but I've tried it with the sharp cheese) (Also works fine with the generic....just make sure it's the Deluxe kind)

1 stick of butter (per box).....now I usually only do 1/2 stick or less sometimes. It's fattening enough =)

3 Eggs (per box)

Grated Cheese (I just use what cheese I have. Sometimes cheddar, sharp, the white and yellow,
I think co- jack and cheddar? I haven't found a yellow cheese I haven't liked in it.)

Cooked ham chunks if you want it as more of a mail meal instead of side dish.

Make the macaroni as directed in pan. Then add butter, eggs and stir together. Then mix in a handful of cheese & ham. Pour into 9x13 pan. Top with cheese. I keep it in the oven at 450 degrees until bubbling through, then switch it to broil for a minute to brown the top. What closely. Oh, and I usually double it and it fits in a 9x13 or I've done it in the pan size just bigger than 9x13.

German Pancakes

6 Tbsp margarine
1 Cup milk
6 eggs
1 cup flour
1/4 tsp salt

Preheat oven to 425 degrees. Melt margarine in 9x13 pan. Mix batter, add to margarine & bake for 25 minutes. Cut & serve with syrup.

Breakfast Casserole

Layer in 9x13 pan:
hash browns
2 cups grated cheese
1 1/2 lbs. browned sausage, bacon or ham (we prefer sausage)
chopped onion and green pepper (opt, but VERY yummy!)

Combine and pour over meat:
9 eggs, beaten
1 1/2 cups milk
3/4 tsp dry mustard
1/4 tsp instant onion

Cover pan with foil. Refrigerate overnight. Just before baking, top with mixture of 1 can cream of mushroom soup and 1/2 cup milk. Bake at 350 degrees for 1 hour.

Hashbrown Quiche

This is a recipe from one of my college roommates, Alisa Ellis, that my family loves!

1 24 oz pkg frzn hashbrowns

1/3 c. melted margarine or butter

1 c. diced ham (I use ham cubes)

1 c. grated mozzarella cheese

1 c. grated cheddar cheese

1/2 c. milk

8 eggs

1/4 tsp seasoned salt

Grease a 9x13 pan. Fit hash browns in to make a crust. Brush with butter. Bake at 425 for 25 minutes. Remove from oven and layer ham and cheese on it. Beat eggs with milk and salt. Pour over ham and cheese. Bake at 350 for 30-40 minutes until set well. Check with a knife.

Breakfast Burritos

12 burritos

6 eggs, beaten
1/2 lb ground sausage or your favorite breakfast meat (my kids love cubed ham)
1/4 cup chunky salsa
1 cup cheddar cheese, shredded
12 flour tortillas (you can also use whole wheat)

Optional Ingredients
1/2 green pepper, finely diced (optional)
3 potatoes, shredded and fried until cooked through (optional) or hash browns (optional)
1/2 tomato, peeled and chopped (optional)
1 green onion, sliced with tops (optional)

Scramble eggs in large skillet until done; stir in cooked sausage.
Warm tortillas in microwave 20-30 seconds or until warm and flexible.
Place 1/2 cup egg mixture into tortilla, sprinkle on cheese; roll burrito-style. Add salsa to taste!

Cinnamon Rolls

SERVES 12

1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick.
Preheat oven to 400 degrees.

To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.

While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.

I have made this dough in my bread machine on the dough cycle. It works out great, less clean up! After I put the sliced rolls in the pan I let them rise for 15-20 minutes. Then bake as instructed. They are a family favorite!

Sausage and Egg Breakfast Casserole

SERVES 8 -10

8 slices white bread, cut into cubes (I like to use Texas Toast,usually it will take less)
1 lb pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar cheese
10 large eggs
2 cups milk
2 teaspoons dry mustard
1 teaspoon salt
pepper

Grease 9x13 inch glass baking dish.
Place bread cubes in prepared dish.
Top with sausage and cheese.
Beat together eggs, milk, mustard and salt.
Season with pepper.
Pour egg mixture over sausage mixture.
Preheat oven to 350 degrees.
Bake casserole until puffed and center is set, about 50 minutes.
Cut into squares and serve.

I love to prepare this the night before then stick it in the oven in the morning! It is great for a brunch potluck or special breakfast! YUM!