Chicken Alfredo Lasagna

Chicken Alfredo Lasagna
I make this in under 30 minutes prep time, cutting time by buying the over ready lasagna noodles!!!)
Ingredients

10 Uncooked lasagna noodles
1 jar Or 16 oz white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience- OR BOIL AND SHRED)
1 can Or 14 oz artichoke hearts in water, drained and chopped
1/2 cup Chopped red bell pepper
1/4 cup Finely chopped onion
1 Garlic clove, pressed
3 cups Or 12 oz shredded mozzarella cheese
1 pkg Or 4 oz crumbled feta cheese
2 cups Or 4 oz packed fresh baby spinach leaves

Preparation
1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.

2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.

3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.

4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.

Flood slut

I love why she picked the name to her Blog.

What's with the "food slut" title?
Simple. I was initially going to go with "food whore" until Brad pointed out that "whores do it for the money, but sluts do it because they like it". Awesome.

I like this girl, and I think ill be using her blog to try new recipes!

Food rocks!!!

Easy Garlic Knots

Super easy and I am guilty of eating way to many everytime I make these
Easy Garlic Knots

1 tube Pillsbury pizza dough
1 large garlic clove
1/4 tsp sea salt
1/4 cup melted butter
Parsly

Heat oven to 375.

Open dough, and cut into 12 equal pieces. Roll each piece into a rope about 6 inches long, and tie in a simple knot. Place on a baking sheet while the oven preheats.

Melt butter, garlic, and salt in a bowl, drizzle a little on each knot, bake until golden, and sprinkle with fresh parsley!

These are amazing!

Super Size Turkey & Spinach Meatballs

Served with Bacon Wrapped Green Beans.

I made these but didnt have the ingredients for the sauce but they were still moist and very delicious! I served with A Bacon-Wrapped Green Beans Recipe
Ingredients:
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs (3 handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese ***I substituted with Parmesan
Coarse salt and freshly ground pepper

Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
One 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg (eyeball it)
1/4 cup chopped flat-leaf parsley
Serve with a buttered egg pasta and a green salad.

Directions:
1.Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.

2.Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.

3.Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.

Ingredients for Bacon Wrapped Green Beans

3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce

Directions
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp. Yield: 4 servings.

Jerk Chicken Nachos

A simple yet fun and friendly meal for the family or hors d’oeurves for friends.

You will need

» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub

1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.

2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.

3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.

4.While the chicken and chips are in the oven, dice the bell peppers with the Santoku Knife. Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.

5.Snip the cilantro in the mincing cup of the Herb Keeper using the Kitchen Shears.

6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.

7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.

If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.

Girls Night Recipes

Chololate Eclair Squares by Stacy H.

What You Need

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate

Make It

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.

ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.

MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

Oreo Truffles by Danyle L.

Ingredients
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions

1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Old Fashion Cupcakes & Frosting by Mary

Ingredients
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows
Directions
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

*Cook's Note: Add more sugar to get this consistency.

Mini Ham Puffs by Danielle

Ingredients

1 package (2.5 oz) processed ham, chopped
1 small onion, chopped (about 1/4 cup) shopping list
1/2 cup shredded swiss cheese shopping list
1 egg shopping list
1 1/2 teaspoons Dijon mustard shopping list **I used Spicy Brown Mustard1/8 teaspoon ground black pepper shopping list
1 package (8oz) refrigerated crescent rolls shopping list
**I added a few peices of bacon!

How to make it

Preheat oven to 350 degrees
Finely chop ham and onion and place in a bowl.
Add cheese, egg, mustard, and pepper; mix well.
Lightly spray a mini muffin pan with any type of oil spray.
Unroll crescent rolls and press dough into one large rectangle.
Cut into 24 pieces.
Press dough pieces into muffin cups using a mini tart shaper dipped in flour.
Fill each muffin cup with ham filling.
Bake 13 to 15 minutes or until lightly brown.


Chocolate Cake by Jenn R.

Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Festive Scalloped Corn

Festive Scalloped Corn
Recipe By: Pampered Chef

Serving Size: 10

1/3 cup green onions, whole - chopped
3 eggs
14¾ ounces creamed corn - canned
11 ounces corn with red and green peppers – canned & drained *****I substituted three fresh corn bobs, boiled them, then cut off corn and added to mix *****
8½ ounces Jiffy corn muffin mix
1 cup sour cream
2 tablespoons butter - melted

Preheat oven to 375
Spray a shallow 2 qt baking dish with cooking spray
In medium bowl, whisk eggs. Add green onions and remaining ingredients. Mix
until well blended.
Pour mixture into baking dish.
Bake 35-40 minutes until edges are golden brown

NOTES: Using Pampered Chef products, this bakes in the Oval Baker and mixes

perfectly in the Classic Batter Bowl.

South of the Border Meatloaf

1 cup finely chopped poblano or green bell pepper (I added 2 jalapenos)
1 medium onion (1/2 cup/125 mL finely chopped)
1.5 cups very finely crushed authentic restaurant-style tortilla chips
1 cup ketchup
2 tbsp Chipotle Rub
1 1/2 lbs 93% lean ground beef
2 eggs
1 1/2 cups shredded sharp cheddar cheese, divided
Chopped fresh cilantro (optional)


Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1.5 crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In a Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.

2.*** I placed into a loaf pan, and cooked for about an hour or so on 375, topping it with ketchup muixture in the last 15 minutes.
The recipe says to form a loaf and place it in a Deep Dish Covered Baker then Microwave, covered, on HIGH 14-17 minutes, take out brush remaining ketchup mixture on top and remicrowave for 3-4 minutes.

3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired. Make sure to LET STAND !!!

Yield: 6 servings

Ginger Glazed Mahi Mahi

Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Directions
1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Footnotes

Jerk Chicken Nachos

Made these last night. Delicious.
Post a pic later.

A simple yet fun and friendly meal for the family or hors d’oeurves for friends.

You will need

» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken (I season with Season all and Jerk rub)
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub

1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.

2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.

3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.

4.While the chicken and chips are in the oven, dice the bell peppers.
Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.

5.Cut up your cilantro.

6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.

7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.
I do not like Sour Cream but definnatly use the jerk seasoning and the sourcream! Its awesome!
*****
If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.

Zesty Slow Cooker Chicken Barbecue

Ingredients
6 fresh skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions

1.Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred and place onto buns, or serve as is.

Serve with backed potatos.

Impossibly Easy Mixed-Berry Crumble Pie

Streusel
1/2 cup Original Bisquick® mix
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons cold butter or margarine




Pie
1 bag (12 oz) frozen mixed berries (about 2 1/2 cups)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs


Total Time: 20 min 1.Heat oven to 325°F. Spray 9-inch pie plate with cooking spray. In small bowl, sitr together 1/2 cup Bisquick mix, brown sugar and nuts. Cut in 2 tablespoons cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly; set aside.
2.In medium bowl, mix frozen berries, cinnamon and nutmeg. Spread in pie plate.
3.In another medium bowl, stir remaining pie ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel.
4.Bake 50 to 60 minutes or until top is evenly deep golden brown.
High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 55 to 60 minutes.

Menus and Healthy Snacks for Children

DAYCARE LUNCH MENUS & HEALTHY SNACKS FOR KIDS:

10 Add-in Ideas for School/Day Care Lunches

Each idea listed is not a full lunch. These are snack/treats you can use to compliment any lunch and also to add variety.

What am I going to make for lunch? I think that’s the most popular question as the school year begins. Here are some tips that are healthy and quick to make, to fill those hungry little tummies. This can be used for daycare lunch menu ideas as well.

Lunch Idea#1- Wraps. I find wraps are so much easier to prepare than a sandwich is. Here’s what you do: Buy small whole wheat wraps. Spread a thin layer of mayo or butter, lay your child’s favorite meat on top of the mayo or butter, spread whatever condiments they like on top and roll into a tight log. Cut width-wise on angles. Your children will think it’s so neat eat their sandwich in a cool new way. If your child likes cheese, you can even do a cheese log for a surprise one day. Shred marble cheese into the wrap and follow the wrapping and cutting directions above.

Lunch Idea#2- Fall approaches quick with the new school year. To keep them full throughout the day, pack their lunches with hearty, stick to their ribs, snack ideas. Example: Buy oatmeal based cookies, buy granola and oatmeal based bars. For a special treat, make hearty oat based squares or even trail mix, nuts and bolts, etc.

Idea#3- Pack a yummy soup in a thermos and add cheese and crackers as a side.

Lunch Idea#4- For a surprise on an exceptionally chilly day, send a thermos with some nice warm hot chocolate they can enjoy with their lunch.

Lunch Idea#5- Instead of a sandwich everyday, change it up by sending some of their favorite meat rolled up in a baggie with a side of some yummy seasoned bread sticks and some cheese.

Lunch Idea#6- Send some super fast cheesecake for your child as a special dessert. Spread one graham cracker with cream cheese, spread some strawberry jam on the cream cheese and top with another graham cracker. There you are----cheesecake to go!

Lunch Idea#7- Change up your child’s lunch easily by mixing up different food on different days: One day pudding, one day have yogurt, one day have fruit bars. Your child won’t be bored with their lunch and they will look forward to checking what they will get each day.

Lunch Idea#8- Sending veggies and dip doesn’t have to be an all-night chopping job. Choose one veggie per day. Slice up some cucumber one day and send with a small container of dip. The next day send carrots. The next day send broccoli. Then the next week try a fruit and dip one day, and another kind the next day. As adults we forget how simple we can make things. Your child doesn’t need every kind of fruit or vegetable at every serving. As long as they eat healthy every day, you can keep it simple by sticking to one fruit and vegetable at a time. A popular dip I find that kids really enjoy is as simple as ranch salad dressing.

Lunch Idea#9- Ever try bagels with cream cheese for lunch? We don’t need to send meat with every lunch we make. Cream cheese has protein and it is hearty enough to keep them full and will provide them with the energy they need to get through the afternoon. Some hit combinations are: Cheese bagels with herb and garlic or plain cream cheese, everything bagels with onion or plain cream cheese, plain bagels with pineapple or plain cream cheese, blueberry bagels with strawberry or plain cream cheese, whole wheat bagels with light cream cheese, poppy seed, or sesame seed bagels with any of the cream cheeses listed above. A bagel can help make preparing lunch a snap once or twice a week. A great compliment with bagels are watery based fruits and veggies. (grapes, cucumbers, oranges, clementines, watermelon, celery, peaches, etc.)

Lunch Idea#10- Never forget to send along with your child a small water bottle. Milk and juice are nutritious and delicious for our children to consume, but when they get playing, their bodies will be asking for water. They should have time to take a sip of it before or after recess when they go to their cubbies. If your child attends daycare, ask to keep a water bottle with your child’s name on it in the fridge and ask that they make it available to your child throughout the day. If you are an at home day care provider, make sure you ask children throughout the day if they would like to have a glass of water. Especially after periods of physical activity.

*Added Bonus Lunch Tip: If you don’t like spreading mayo or butter on your child’s sandwiches because of the high fat content, try spreading a thin layer of cream cheese on the bread instead. It is delicious and is so much lower in fat than the spread mentioned above.

Go Fish! Healthy Preschool Treat & Snack

Go Fish! Healthy Preschool Treat & Snack

What You Need For This Preschool Snack :
Straight cut pretzels
Small fish shaped crackers
Plain Cream Cheese
Blue Food Coloring

What to do:

Mix a few drops of blue food coloring in with the cream cheese and mix until color is well blended. Spoon cream cheese in a bowl, and place fish crackers around the edges of the cream cheese (water).

Have the children take a pretzel stick and dip it into the blue cream cheese (water).

Then have the children "catch a fish" on the end of the pretzel that is dipped into the cream cheese.

The children can eat the whole thing. (the fish and fishing pole) Then start all over again. The children will love to go fishing and eating their catch.

Strawberry & Cream Cheese Sandwich

Strawberry & Cream Cheese Sandwich

Ingredients
1 tablespoon reduced-fat cream cheese, (Neufchâtel)
1/4 teaspoon honey
1/8 teaspoon freshly grated orange zest
2 slices very thin whole-wheat sandwich bread
2 medium strawberries, sliced

Preparation
1.Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Buttercream Frosting

Ingredients
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream



Directions
1.In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
2.Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

Cool Veggie Pizza

Perfect for a summer party or brunch! So yummmmy!
Cool Veggie Pizza
Cold Vegetable Pizza
Source: Amber's Delectable Delights

Ingredients
2 (8 oz) packages crescent recipe creations
1 (8 oz) package cream cheese, softened
1 tablespoon mayonnaise
1 clove garlic, minced
1/2 teaspoon dill weed
1 tablespoon dry ranch seasoning
Freshly ground black pepper, to taste
2 cups vegetables, cut into bite size pieces
1 cup shredded cheese

Directions
1. Preheat oven to 375 degrees. Unroll crescent dough sheets onto a large non-sick baking pan to completely cover the pan. Press the your fingers over the dough to seal the seems. Bake 12-15 minutes, or until the top is lightly browned. Set aside to cool.
2. Mix together the cream cheese, mayonnaise, garlic, dill, ranch and black pepper. Set aside.
3. Once the crust is completely cooled, evenly spread the cream cheese mixture over it. Cut the crust into squares and then top with the vegetables and cheese of your choice. Refrigerate until ready to serve.

Carrot Cake Cheescake

Carrot Cake:

•1 box Duncan Hines Decadent Carrot Cake
•1 cup hot tap water (for soaking carrots and raisins)
•2 eggs
•1/4 cup vegetable oil
•8 1/2 oz can crushed pineapple, packed in juice, drained well, reserve juice
•1/2 cup coconut (optional)
•1/2 cup chopped walnuts

Cheese Cake Filling:

•2 (8oz) packages cream cheese
•3/4 cup sugar
•2 1/2 teaspoons of vanilla extract
•3 eggs

Pineapple Cream Cheese Frosting:

•2 oz cream cheese (softened)
•1 tablespoon butter (softened)
•2 cups powdered sugar
•1 1/2 teaspoons vanilla extract
•2 T pineapple juice

Carrot Cake:

1.Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.

2.In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
Cheesecake:

1.In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.

2.Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining
carrot cake and top with remaining cheese cake batter. Do not marble with knife.

3.Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.

4.Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.

5.Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

My Low Cal Diet

I eat what I want when I want- and chase three kids - thats my low cal diet.
-For you Brooke

Toffee Apple Dip

Thanks to TCBOTB for this recipe! This sounds delightful for your next get together! Perfect for spring!

Ingredients
1 (8-oz.) package cream cheese, softened
1 (8-oz.) package toffee bits **the chocolate covered toffee bits are good too!**
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
Preparation
1. Mix together all ingredients until well blended. Best if refrigerated over night. Store in an airtight container in the refrigerator up to 5 days.

BACON - WRAPPED WATER CHESTNUTS

Not sure why but these just sound amazing! I cant wait to have a party to try these out!

BACON - WRAPPED WATER CHESTNUTS

1 (8 oz.) water chestnuts, drained
1/4 c. soy sauce
1/4 c. sugar
8 slices bacon, cut in half crosswise

Marinate water chestnuts in soy sauce at least 30 minutes; drain and roll each in sugar. Wrap each water chestnut with a piece of bacon, securing with a toothpick; arrange on cake rack in a shallow baking pan. Bake at 400 degrees for 30 minutes or until golden brown. Drain on paper towels. Keep hot on warming tray.
*I would half way cook the bacon - then wrap and bake for remainder of time so the bacon is nice and cooked!
May be prepared ahead of time and stored in refrigerator until ready to bake. Makes about 16 appetizers.

Easy Peasy Bacon N' Cheese Stuffed Mushrooms

Oh goodness its been way too long since ive made these!
WARNING: Oh they are delicious!

Easy Peasy Bacon N' Cheese Stuffed Mushrooms
Ingredients:
18 to 20 medium mushrooms
8 slices bacon
3 tbsp. mayonnaise
(1/2 c.) shredded Cheddar cheese

Heat oven to 350 degrees. Wash and drain mushrooms, remove stems. Finely chop stems. In medium skillet, cook bacon until crisp. Remove bacon, drain on paper towel. Crumble bacon, set aside. In small bowl, blend bacon, mushroom stems, onion, mayonnaise and cheese. Fill mushroom caps with stuffing mixture. Place mushrooms on ungreased pan. Bake at 350 degrees for 15 to 20 minutes until hot and cheese is melted. 18 to 20 appetizers.

Chicken & Rice Casserole

Chicken & Rice Casserole
2 (14 1/2 oz.) cans green beans, rinsed and drained
3 cups diced cooped chicken
1 medium onion diced and sauteed
1 8oz. can water chestnuts, drained and chopped
1 4 0z. can pimentos
1 (10 3/4ox) can condensed cream of celery soup
1 cup mayonaise
1 (6 0z.) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp cheddar
pinch salt

Preheat oven to 350 degrees
Mix ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Serves 6 to 8.

Its a Cajun Occasion

We are planning a Cajun feast comming up!
Here are a few more from my wonderful cook of a grandmother (MIMI)
Try these!

Craw fish Casserole (Ive had this and its AMAZING)

1 Tbsp butter/marg.
1 small onion chopped fine
1 small bell pepper chopped fine
1 box Jiffy Corn Muffin Mix
1 small can chopped green chilies
2 cups grated cheddar cheese
1 can cream style corn
2 eggs slightly beaten
1 tsp Tony Chachere's (Or Cajun) seasoning
Green Onions (1 small bunch chopped)
1 pkg. craw fish tails (12 oz)

Saute onions & bell pepper in butter or margarine. Mix all ingredients in large bowl and bake in 13X9 greased pan @ 350 degrees for 45 minutes or until nicely browned.

Shrimp Creole

OMG A must try! Thanks Mimi

Shrimp Creole

Ingredients
* 1/2 cup oil
* 1/2 cup all-purpose flour
* 1 medium onion, chopped (about 2 cups)
* 1 bell pepper, chopped
* 2 ribs celery, chopped
* 2 large cloves garlic, minced
* 2 (14.5-ounce) cans diced tomatoes in sauce (I use tomato sauce cause husband will not eat chunks of tomato, or you can puree it)
* 1 cup water
* 1 1/2 teaspoons salt
* 2 bay leaves
* 2 pounds peeled, deveined medium shrimp
* 1/2 cup TABASCO® brand SWEET & Spicy Pepper Sauce (I cant stand that much heat whew)
* 1/2 cup chopped green onion
* 1/2 cup chopped parsley
* Hot cooked rice

Heat oil in a large, non-reactive skillet or Dutch oven over medium-high heat; stir in flour and cook until roux turns the color of peanut butter, about 10 minutes, stirring constantly with a wooden spatula. Add onion, bell pepper, and celery and cook 5 minutes, stirring often. Add garlic and cook 2 more minutes.Stir in tomatoes, water, salt, and bay leaves and bring to a boil; reduce heat, cover, and simmer 45 minutes, stirring often to prevent sticking. Add shrimp and cook 5 minutes. Stir in TABASCO® SWEET & Spicy Sauce, green onion, and parsley and cook 2 minutes longer. Serve over rice.Makes 8 servings.

Chocolate Chip Scones

Thanks Erica for this Recipe. I am so ready to try it tomorrow!

Chocolate Chip* Scones

2 cups flour
1/3 cup sugar
1 t baking powder... See More
1/4 t baking soda
1/2 t salt
8 T unsalted butter, frozen
1/2 cup sour cream
1 large egg!

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal)

3. In a small bowl, whisk sour cream and egg until smooth.

4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

* I add 1t vanilla and 1 cup chocolate chips ** or 1t almond extract with dried berries and raisons*

Easy Three Cheese Manicotti

Easy Three Cheese Manacotti

Ingredients

12 manicotti
4 cups shredded mozzarella cheese, divided
1 (8 ounce) container chive & onion cream cheese
4 cups spaghetti sauce, to taste
1/2 cup parmesan cheese
*I added 1/2 pound of ground pork.

Directions
1 Cook shells according to the package directions.
2 Rinse well in cool water and dry.
3 While the pasta is cooking, mix together the cream cheese and 3 cups of Mozzeralla cheese.
4 Stuff shells with cream cheese mixture .I slit the manacotti and add filling with spoon then roll it back up seem down. Put a thin layer of sauce on the bottom of a 13 by 9 baking dish.
5 Place manicotti in dish and cover with remaining sauce.
6 Sprinkle 1 cup of Mozzarella over the top.
7 Cover with foil and bake for 30 minutes at 375.
8 Uncover, sprinkle with parmesan cheese, and bake for 15 minutes more.

Pronto Donuts

Thanks for sharing Nikki. These look delicious...

This recipe only takes 30 minutes, so it's a winner in my book! The finished product is light and fluffy. Just don't make these too often because they are completely irresistable!

Ingredients:

5 teaspoons yeast

1 cup luke warm water

3 tablespoons sugar

1 egg, well beaten

1/2 teaspoon cinnamon

1/3 cup melted butter

1 teaspoon vanilla

1 teaspoon salt

2 1/2 cups flour (more if dough is sticky)

oil for frying

Maple Glaze:

2 tablespoons butter, softened

2 tablespoons maple syrup or maple extract

powdered sugar (enough to make it the consistency you prefer)

Mix yeast, water and sugar. Wait until bubbles form in mixture. Add egg, butter, cinnamon, vanilla, salt and flour. Mix to form dough. Knead dough for 1 minute. Roll out dough and cut donuts using donut cutter or large drinking glass. Allow to rise for 30 minutes on floured surface. Fry in oil until golden brown. Oil should be approximately 350°. Coat with maple glaze or any topping of your choice (chocolate, cinnamon sugar, etc.).

These would also be AWESOME if filled with cream, custard, or fruit filling.

Coffee Filters

This is kitchen related, so I thought to share. Who would have thought?

Better than paper towels and a lot less expensive...

COFFEE FILTERS

Coffee filters .... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.

1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.
2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.
3. Protect China by separating your good dishes with a coffee filter between each dish.
4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.
5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.
6. Apply shoe polish. Ball up a lint-free coffee filter.
7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.
8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.
9. Hold tacos. Coffee filters make convenient wrappers for messy foods.
10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.
11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.
12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters..
13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease.
14. Keep in the bathroom. They make great "razor nick fixers."
15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics.
16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors.
17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.
18. Use a coffee filter to prevent spilling when you add fluids to your car.
19. Use them as a spoon rest while cooking and clean up small counter spills.
20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash.
21. Use them to wrap Christmas ornaments for storage.
22. Use them to remove fingernail polish when out of cotton balls.
23. Use them to sprout seeds. Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.
24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in phone book..
25. Use as a disposable "snack bowl" for popcorn, chips, etc.

OH YEAH THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS TOO.

Stuffed Red Peppers

Thanks Jessica. Although my husband would never eat these I am sure they are amazing!

Ingredients
4 red bell peppers
1.5 lbs ground beef or turkey
1 onion
2 cloves of garlic
8 oz cream cheese
shredded Mozzarella

Preheat oven 350 degrees
Cut tops off of peppers and hollow out. Saute onions and garlic add ground meat and drain.
Add cream cheese to skillet and stir mixture into peppers. Then sprinkle with cheese cook for 40 minutes

Parmesan Crusted Pork Chops

I have to say his is probably the best thing I have cooked in a while. It was sooo juicy!

You can cook in skillet or bake. I baked mine, I suggest you do the same!

Served with homemade mashed potato's and bread, I had a field green salad to go with it to till I realized the lettuce went bad (so quick darnet)

Ingredients
2 large eggs
1 cup dried Plain bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper *I just used Season All Pepper, and Garlic Powder
6 tablespoons olive oil
Lemon wedges, for serving (Your "garnish")

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper**. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

I double battered mine so use a bit more cheese and bread crumbs.
I baked these chops vs. cooking them on skillet, on 400 degrees for 30 minutes or until cooked thoroughly, and golden.
OR
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Potato Salmon Patties

I doubled this recipe to freeze for later

Ingredients
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil


Directions
1.In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
2.Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Easy Chicken Spaghetti

1 pkg chicken breast
1 can cream of mushroom soup
8 oz. Velveeta Cheese
1 can Mild Rotel
8 oz Spaghetti

Boil your chicken, and shred.

Use broth from chicken to boil your pasta. Drain.

In the mean time, add Velveeta (cubed), cream of mushroom and rotel together over medium heat until melted.
*If you DO NOT like the consistency of tomato's, but still want the flavor of Rotel, use a food processor to puree them and add to the mixture. This is what I did to still give the dish a little spice. And the hubby didnt even know there was tomatos in it...suuweeettt

After that add all ingredients into a baking dish and back for 20 minutes on 375!

Blueberry Brownies

Gross? I think not.

When I had too many blueberries left over from my sons brief interest in them, I decided to puree them and add them to a basic chewy brownie mix.

My husband did not want anything to do with them but, he finally tried one.

They were amazing, and the next morning the "gross brownies" he claimed them to be were missing.

Turns out they were so gross he brought them to work to eat :)



PS. Only use Pampered Chef Stoneware! Booooo to Prrex and glass bakeware!!!

Egg in a Basket

1 piece of *wheat bread

enough butter to lightly spread on both sides of bread

1 egg

salt and pepper to taste

Spread butter on both sides of bread.

Use something to cut a shape out of the center of bread. Use medium heat on stove and place bread on pan, then egg in the middle. Cook enough so that you can flip without egg running too much, then cook both sides of the shape you cut out of the bread.

Serve with fruit. Yummm, egg in a basket!

Easy Pasta Fajoli Soup!

In a hurry, and new something fast to feed a few?

Try this Easy Pasta Fajoli Soup by my mama...

1 lb ground beef cooked
3 cans Minestroni soup (Cambells)
1 can Rotel (Or Tomato Soup)
1 can Black Beans

Add ingredients together, heat and YOUR DONE!

asian style turkey burgers

asian style turkey burgers

1 lb ground turkey
2 cloves garlic, minced

2 tspn chopped onion

1 tsp finely chopped green

1 tspn low sodium soy sauce

2 tspn peeled grated ginger root

4 whole grain hamburger buns

Combine turkey, garlic, onion, green pepper, soy sauce, ginger and salt and pepper to take in a large bowl. FDivide turkey mixture into 4 portions and shape into patties.

Grill 6 to 8 minutes per side or until done (365 degrees). Serve on buns.

Serves 4

Recipes of the Day: 30 Minute Almond Chicken & Cheest Rice & Corn Cassarole

30 Minute Almond Chicken

What You Need!

8 boneless skinless chicken thighs (about 3/4 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1 cup chicken broth
2 cups fresh green beans, trimmed, halved
1 cup instant white rice, uncooked 1/4 cup
PLANTERS Sliced Almonds


Make It!
COOK chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.

ADD broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.

STIR rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

Kraft Kitchens Tips
Easy CleanupSince everything is made in 1 skillet, cleanup is a snap!

Cheesy Rice and Corn Cassarole

What You Need!
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro

Make It!
HEAT oven to 375°F.

MIX cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.

POUR into greased 1-1/2-qt. casserole; top with remaining shredded cheese.

BAKE 20 to 25 min. or until is casserole is heated through and cheese is melted.

Cabbage Rolls

Ive got to try these when I get back home! Something different, which im always looking for. Ill let you know how they come out.






Cabbage Rolls

Ingredients:
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Directions
1.Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

2.In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

3.In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.

4.Cover, and cook on Low 8 to 9 hours.

Top 10 Skinny Recipe of 2010

1. Pumpkin Pudding: Decadent, creamy pudding for less than 150 calories--and it helps you lose weight! Just combine a 6-ounce container of nonfat vanilla yogurt with ½ cup canned 100% pure pumpkin puree and a dash of cinnamon. The pumpkin bulks up the yogurt--already a protein-rich, nutrient-packed food--and adds a hefty dose of fiber. This winning combo of protein and fiber expands in your stomach, keeping you full long after you finish, so you're not looking for more munchies an hour later.

2. Vegetable Soup: Studies have shown that just by starting a meal with a fiber-rich bowl of broth-based veggie soup, you can reduce your total calorie intake by 20 percent. That's because this "veggie first course" helps to fill you up, so you wind up eating less at the main meal.

3. Cucumber Tomato Salad: Thanks to their high percentage of water (95%!), cucumbers are low-calorie, high volume, and top-notch for weight loss! Slice up one whole cucumber plus a medium tomato, then toss with light vinaigrette or unlimited vinegar (balsamic or red wine is delish) plus 1 teaspoon olive oil. The entire salad has only 125 calories!

4. Ginger Green Tea: Nursing a warm mug of tea is a calorie-free way to de-stress after a long day without falling prey to emotional eating. As an added bonus, research suggests that regularly drinking green tea may give you a slight calorie-burning advantage. Steep your tea with a thin slice of ginger root for an extra punch of flavor.

5. Fiery Chicken Salad: Adding a few dashes of fiery hot sauce to your food slows down your eating big time so you're less likely to eat past the point of fullness. For a simple lunch, whip up a chicken salad with diced chicken breast, 1 tablespoon reduced-fat mayo, hot sauce to taste, and any diced veggies on hand. Serve over a bed of lettuce (and have a glass of water handy!).

6. Shrimp Cocktail: At around 8 calories a piece, shrimp are a fabulous source of lean protein, which helps rev your metabolism and keeps you feeling full for hours. Next time you dine out, start your meal with a shrimp cocktail appetizer. When you're eating at home, dunk your shrimp in this could-not-be-easier cocktail sauce recipe: simply combine 1 tablespoon ketchup with 1 teaspoon bottled horseradish.

Skillet Spaghetti Pizza

Skillet Spaghetti Pizza

Ingredients:
1 pound bulk Italian sausage
1 tablespoon minced garlic
1/2 pound uncooked thin spaghetti, broken into 2-inch lengths
1 jar (26 ounces) spaghetti sauce
1-1/2 cups water
1 cup (4 ounces) shredded mozzarella cheese

1/2 cup diced green bell pepper
1-1/3 cups French's® French Fried Onions

Im not a fan of spaghetti but the fact that this is 2 items your getting dirty (something to break up meat, and a skillet) to cook the entire meal... is awesome, and the crunch of the onions is yum!

**For this recipe I only used 1 jar of Rago Traditional, and it made it less tomato'y.

Prep Time: 10 minutes

Cook Time: 23 minutes
1. Cook sausage and garlic in large nonstick skillet over medium heat until browned, stirring frequently; drain.
2. Stir in uncooked spaghetti, spaghetti sauce and water. Bring to a boil; reduce heat to medium-low. Cover and simmer 15 minutes or until spaghetti is cooked, stirring occasionally.
3. Top spaghetti mixture with cheese, bell pepper and French Fried Onions; remove from heat. Cover and let stand 3 minutes until cheese is melted. Serve immediately.

Tip You may substitute link sausage; remove from casing before cooking.

Variation Substitute other pizza toppings such as mushrooms, eggplant, olives or pepperoni for green bell pepper.

Oreo Balls Reindeer Droppings

I made these Christmas Eve dipped in GREEN microwavable melting chocolates (from Hobby Lobby in EVERY color possible, always on sale after each holiday) and topped with RED sprinkles.
You can do PINK and WHITE chocolate with cute sprinkles for your sweet Valentine instead of a box of lame chocolates! Smart eh?




Oreo Balls Recipe Ingredients
•8 ounces softened cream cheese or whipped cream cheese
•18 ounces package of Oreo cookies, crushed
•2 cups semi-sweet or milk chocolate chips
•1 tablespoon shortening
OR SUB the last 2 ingredients with a brick of almond bark or microwavable chocolate for dipping.

Oreo Balls Recipe Instructions
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.

Next, melt the chocolate chips and shortening with a double boiler or in the microwave.

Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.

Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.

Makes about 3 or 4 dozen Oreo Balls, depending on the size

The Oreo Balls Recipe Is Great Because...
If you haven't tried Oreo balls, you're missing out. Oreo balls are a decadent, rich, delicious dessert . Most people make Oreo balls as a special treat for the holidays, especially Christmas. The Oreo balls recipe is sometimes referred to as the unappetizing title 'Reindeer Droppings' around Christmas time. You can also make them at Easter, because they resemble Easter eggs!

If made correctly, the Oreo balls recipe will result in a slightly crunchy outer coating of either chocolate or white chocolate. The center is a gooey, delicious delight made up of crushed Oreo cookies and cream cheese.

There are several reasons why I like to make Oreo balls. First, of course, Oreo balls are sinfully delicious.

Second, they are rich enough that most people will eat only a few. So Oreo balls make great treats for parties or get togethers because they go a long way.

Third, the Oreo balls recipe is pretty inexpensive to make. Since this recipe makes about 3 or 4 dozen, it is a bargain.

The Oreo balls recipe consists of four simple ingredients. Most of us have at least some of the ingredients sitting in our kitchens already.

This is a no-bake dessert recipe! I love these types of recipes, especially during the holidays. It frees up precious space in my ovens. Even though I have two, I never seem to have enough room.

This is a make ahead dessert recipe! The Oreo balls recipe can be made ahead in a couple of ways. First, leave the Oreo cookies mixture in the refrigerator or freezer until you are ready to dip them in chocolate. Or go ahead and make them and then put them back in the refrigerator or freezer to eat whenever you like. The Oreo balls will keep in the freezer for about 3 or 4 months. Be sure to store Oreo balls chilled in an airtight container or sealed plastic bag.

The last reason that I keep the Oreo balls recipe in my recipe file is because Oreo balls are easy to make. And the Oreo balls recipe is very versatile. It can also be adapted to contain less fat and calories. See below for variations on this easy recipe.

Monkey Bread

Monkey Bread from http://www.allrecipes.com/

Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
***OR LEAVE OUT THE PUDDING MIX AND USE MORE SUGAR --ABOUT 1.5 CUPS. ***
3/4 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans
1/2 cup butter or margarine, melted
3 (10 ounce) cans refrigerated biscuits
Directions

1.In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350 degrees F for 30-35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.

New Feature

I finally figured out how to link the recipes to what type of food they are on the side bar. Hope its helpful. I still have many recipes to label, but working as fast as I can.

Philly Beef Stuffed Sandwich

The purpose of this blog is to share recipes with others so that they are easily found when in need!
*And so i dont have to write it everytime someone ask ;)

Here is one I am trying today!

And my picture of the ring. Too bad I didnt have any leaf like random garnish to through in the picture. Oh well ...

Minus the green peppers due to my husbands long list of *I DONT LIKES*

Should still be good. You could even spice it up and add pepperoni's sausage some canadian bacon and such vs the roast beef!

Philly Beef Stuffed Sandwich
Posted by FootsieBear

1 cup green bell pepper, chopped
3/4 cup chopped onion
1 Tablespoon vegetable oil
2 garlic cloves, pressed
1 teaspoon dried oregano leaves, divided
2 packages ( 10 ounces each ) refrigerated Pizza Crust
8 ounces of thinly sliced deli roast beef
8 ounces of thinly sliced American Cheese
1 egg white
1 Tablespoon water

Preheat oven to 400° F.

Chop bell pepper and onion, set aside.

Put oil into skillet and heat, add pressed garlic, bell pepper and onion and 1/2 of the oregano leaves. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove pan from heat, unroll 1 pizza crust onto lightly floured surface, with the dough and pizza roller, roll out crusts to a 12 X 9 rectangle; cover with half of the cheese, beef and vegetable mixture to within 1/2 inch of edges of dough.

Starting at longest side of rectangle, roll up dough, jelly roll fashion. Press seam together to seal. Repeat with remaining crust and filling ingredients. Place rolls seam down on the 15" round baking stone. Join ends of rolls together to form one large ring. Press ends together to seal. In small bowl, combine egg white and water, brush onto dough using a pastry brush. Sprinkle the remaining 1/2 tsp. oregano on top of ring.

Bake 20 to 25 minutes or until Golden Brown. Let stand 10 minutes before cutting.