Breakfast Pizza

Ingredients:
Pizza dough (I purchase this already mixed in a ball at the local grocers)
1 16 oz. can of sausage gravy (or use leftover if you've recently made this from scratch)
.... 1 can is enough for 2 16" pizzas
1 cup of Mozzerella Cheese
4 Thinly sliced mushrooms
6 Slices of Canadian Bacon
4-6 Raw Eggs
1/8 cup chopped green onion tops.

Preheat over to 450 degrees.

Begin my either rolling your pizza dough into a circle to fit a 16" pizza pan or hand shaping it by turning it like a steering wheel.
Once your crust is formed, place on pizza pan and spread 3/4 cup of sausage gravy all around leaving 1/2" outer rim. Cover gravy with half of the cheese, chopped Canadian Bacon, and mushrooms. Crack eggs on top and sprinkle green onions and the remaining cheese.
Bake for 12-20 minutes or until crust and eggs are done.

Shrimp Scampi

Ingredients 4 tsp olive oil 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on) 6-8 garlic cloves, minced 1/2 cup low sodium chicken broth 1/2 cup dry white wine 1/4 cup fresh lemon juice 1/4 cup + 1 T minced parsley 1/4 tsp salt 1/4 tsp freshly ground pepper 4 lemon wedges Preparation In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Makes 4 servings

Baked Chicken Chimichangas

8oz pkg. cream cheese 8oz. Pepperjack cheese, shredded 1 1/2 Tbsp. taco seasoning 1 lb. cooked chicken, shredded 8 flour tortillas cooking spray shredded cheddar cheese green onions, for garnish sour cream salsa Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350 for 15 minutes. Turn chimi's over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.

Goof Balls

Ingredients
1/4 lb soft butter
2 c. crunchy peanut butter
2 c. powdered sugar
3 c. Rice Krispies
12 oz semi sweet choc chips (or white almond bark)
1 tbsp Crisco
1. Combine butter, peanut butter, powdered sugar and Rice Krispies. Chill 1 hr.
2. Form mixture into balls the size of a walnut. Melt chocolate chips or almond bark with the Crisco in a double boiler (you can microwave this also). Dip balls into chocolate mixture.
3. Set on waxed paper. Store in refrigerator.

Read more at http://www.julieseatsandtreats.com/2012/01/goof-balls/#I72mTpLdHfyoFVKk.99

One Bowl Apple Cake

One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking powder

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Taco Pie

Ingredients:

1 sheet puff pastry
1 package Taco Bell seasoning mix
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

place puff pastry on the bottom of a greased pie tin.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and taco seasoning. Cook until bubbly. Pour into crust. Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Easy Apple Dumplings

Super Easy Apple Dumplings

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 Cup butter...
1 Cup white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™ (diet also works)

-Preheat the oven to 350 degrees
-Grease a 9x13 inch baking dish
-Cut each apple into 8 wedges and set aside
-Separate the crescent roll dough into triangles
-Roll each apple wedge in crescent roll dough starting at the smallest end
-Pinch to seal and place in the baking dish
-Melt butter in a small saucepan and stir in the sugar and cinnamon -Pour over the apple dumplings.
-Pour Mountain Dew™ over the dumplings
-Bake for 35 to 45 minutes in the preheated oven, or until golden brown

Coconut Cream Pie

Princess Pie (Coconut Cream Pie)

crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Homemade Coffee Creamer- Over 2 Dozen Flavors!!

Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!


For whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.

French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

Crisp Cucumber Salsa

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Snowman Cookies

Snowman Cookies Recipes
Ingredients:
1 pack Nutter Butter cookies (details here)
1 bag Vanilla Almond Bark (details here)
1 bag M&Ms 
orange Tic Tacs
1 Black Decorator Icing (use a black gel pen will make the job much easier, details here)

Melt the Almond Bark for 90 seconds.
Dip the nutter butter cookies in and make sure they are totally covered. This is the most technical part in making these cookies. Make sure not to leave your fingerprints on the cookies when they are wet! Put 3 pieces of the M&Ms on the cookies for the buttons. The nose is a orange Tic Tac. Use your favorite colored ones for the holiday season, blue, red, yellow and green are all great choices.

Chocolate Witches Hat

Chocolate Witches Hats

Ingredients:

32 Hershey's® Kisses® brand milk chocolates, unwrapped

1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)

1 tube (4.25 ounces) orange or red decorating icing

1 Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2 Pipe decorating icing around base of milk chocolate candy.

Chocolate kiss acorn treats

Chocolate kiss acorn treats for Fall!!!
INGREDIENTS:

ROYAL ICING or Decorator's Frosting (recipe follows)
HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Pumpkin Spice Flavored Candies
Mini vanilla wafer cookies
REESE'S Peanut Butter Chips or HERSHEY'S Butterscotch Chips
DIRECTIONS

1. Prepare ROYAL ICING and place in pastry bag with small tip. Remove wrappers from candies.

2. Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of candy piece. Immediately press candy bottom onto vanilla wafer cookie. Allow icing to set.

3. Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.

ROYAL ICING: Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. About 1/2 cup icing.

Mexican Pizza

MEXICAN PIZZA

Ingredients:
Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives

Directions:
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.

Impossible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes

Ingredients 

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Candy Corn Jell-O Shots

Candy Corn Jell-O Shots

Mix the white layer first and fill your Jell-O shot cups about 1/3 full (about ¼ inch deep on a 2oz cup), then chill till firm. Mix the orange layer and fill the cups till they’re about 2/3 full. Keep in mind that you’ll need a little room at the top because you won’t be filling the cups to the brim with the final layer. After the orange layer has chilled, mix up the yellow layer and top off the shots.

White Layer

1 envelope Knox unflavored gelatin
1/2 cup water
1/2 cup canned, unsweetened coconut milk
1/4 cup sugar
1/2 cup Vanilla Schnapps

Sprinkle the gelatin over the coconut milk and water in a saucepan and let sit for a few minutes. Heat over low heat, stirring, until the gelatin starts to dissolve. Add the sugar and stir till dissolved. Cool till just warm. Stir in the vanilla schnapps.

Orange Layer

3 oz. pkg Orange Jell-O
1 cup water
4 oz. Orange sherbet (about one scoop)
1/2 cup Vanilla schnapps
3 Tbsp Butterscotch schnapps (optional)
Orange food coloring (if desired)

Bring the water to a boil. Add to Jell-O and stir till dissolved. Add sherbet while still warm and mix thoroughly as it melts. Allow to cool to room temperature. Stir in vanilla and butterscotch schnapps. Add a few drops of orange food coloring to make the color more vivid if you want to.

Yellow Layer

3 oz. pkg Pineapple Jell-O
1 cup water
1/2 cup canned coconut milk
1/2 cup Vanilla schnapps
Yellow food coloring (if desired)

Bring the water to a boil. Add to Jell-O and stir till dissolved. Allow to cool to room temperature. Stir in coconut milk and vanilla schnapps. Add a few drops of yellow food coloring for more vivid color.

Mini Cupcake Bouquet

Red Velvet Cream Cheese Brownies

RED VELVET CREAM CHEESE BROWNIES

1 Duncan Hines Red Velvet cake mix
3/4 cup butter, after melted
1 egg...
1/2 cup water
... 1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.
Mix first 5 ingredients & pour into 9 x 12 glass baking dish.

Filling:
4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design.
Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completely.

Red Velvet Cheesecake

Red Velvet Cheesecake

Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt

2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings

Peanut Butter Fudge!!

Eastern Shore Grilled Chicken

Eastern Shore Grilled Chicken

2 cups Apple Cider Vinegar
1 cup Vegetable Oil
2 eggs beaten
3 tbsp. Poultry Seasoning
1 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Pepper 

Combine marinade ingredients and pour 1/2 over desired cuts of chicken in a large Ziploc back. Squeeze excess air from bag and seal allowing chicken to marinade for several hours. Prepare charcoal grill and use remaining marinade to bast the chicken while grilling.

Kentucky Hot Brown Bake

Kentucky Hot Brown Bake

INGREDIENTS
8 oz package refrigerated crescent rolls
1 lb. package smoked turkey lunch meat
8 slices cooked bacon
8 slices Swiss cheese
3 Roma tomatoes, sliced thin
4 eggs, beaten

INSTRUCTIONS
Unroll the crescent dough and separate into 2 squares.
Place one square in bottom of 8" pan that is greased or lined with parchment paper.
Press dough to fit pan.
Layer with half the turkey, bacon, cheese and tomatoes.
Pour half the eggs over the top.
Repeat the layers.
Top with remaining dough square.
Pour remaining eggs over top.
Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.
Let sit at room temp for 15-20 minutes before serving.

Bacon Onion Foil Pack Potatoes

Bacon Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Grilled Green Beans

Grilled Green Beans. The marinade can be used on broccoli and asparagus too!


-Ingredients-
8 oz green beans
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp garlic powder
1/2 tsp kosher salt (optional)
pepper to taste
parmesan cheese

-Directions-

1. Mix all ingredients except the parmesan cheese in a large ziplock bag. Let flavors marinate for 10 minutes or so.
2. Put on a grill over medium heat, turning frequently until crisp tender. About 10 minutes. (Use one of those special grill skillets or a cast iron skillet if you are worried about losing beans through the cracks.)
3. Remove beans from heat, sprinkle with parmesan cheese. Easy!

White Chicken Enchiladas

White Chicken Enchiladas 
I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chilies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken & Biscuit Bake

Chicken and Biscuit Bake:

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!


3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.



In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)



Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.



Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)



If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

Find this and more at: Lose the "Jelly" with Kelli Support Group

Pumpkin Dump Cake

Pumpkin Dump Cake
Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Recipe from Cookies and Cups

Tomato Basil Pasta

Tomato Basil Pasta! - No Straining, just Stirring
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients
12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Directions
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

High Heeled Shoe Cupcakes

The above photo is where I got my inspiration. The photo below are the ones I made.

Ren's Homemade High Heel Cupcakes

This one is for all the bakers and ladies who don't have enough shoes. The heels are made with Pirouette cookies, soles with Milano cookies and then your own homemade cupcakes.

Chocolate Lasagna

Chocolate Lasagna

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Breakfast Casserole

Crockpot Breakfast Casserole

Breakfast casserole in the crock pot! Cooks while you sleep! Sounds perfect for a Sunday morning and great for company!


Ingredients:

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.
Mix well (and slowly) using a whisk.

Add the milk.
 
Add ground mustard, salt and lots of fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.
Add sausage on top of hash browns.

Cover with cheese.

Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.

Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions.

Crockpot Beef & Broccoli

CROCKPOT BEEF AND BROCCOLI


Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.