Vegetable Christmas Tree

•1 Styrofoam cone from the craft store about 12 inches (30 cm) tall •at least 4 bunches of broccoli to cover the cone •at least 1 box of sturdy toothpicks •random other vegetables like cauliflower, cherry/grape tomatos, carrots, radishes, •random cheeses for star shape, if desired •cookie cutters to cut out star shapes •a paring knife •tinfoil •a glass serving plate/bowl that the cone will fit into with 3inches clearance around the base (or a plastic one that won’t melt with hot glue) •some decorative stones (or if your guests are young, or stupid enough to eat said decorative stones, some small round vegetables like radishes) These aren’t completely needed, but help make it look pretty •and a hot glue gun Step 1: Plug in hot glue gun, or create a wooden stake to stick the cone on Step 2: Tear off a few sheets of tinfoil and wrap the angled sides of the cone up so the food isn’t directly on the cone. The tinfoil should stay on the cone by itself pretty easily, if not, use a piece or two of clear tape. Step 3: Working quickly and accurately pump out a blob of hot glue onto the plate and stick the cone on it before it cools! Make sure the cone is centered too. If you are using a glass plate you should be able to scrape the hot glue off when you’re done eating your masterpiece Step 4: Flatten the foil so that it looks like a pretty tree skirt around the cone. Prepare your tree making station with all of your vegetables, your cutting utensils and toothpicks. (Oh its a good idea to rinse all your veggies before assembling as well.) Step 5 Assembly: Begin with the broccoli. Cut the florets off of the really big stem leaving smaller stems of about 1-1.5 inches long (3-4 cm). It usually worked best by sticking the toothpick into the broccoli, than sticking it into the cone. Broccoli has a really woody stem and only occasionally (usually with smaller florets with skinny stems) did the toothpick slide through. Start with the florets with the thickest stems first. Take the floret and stick it artistically into the cone, starting at the bottom and working your way up. Leave some space between the florets. You actually do not use a toothpick in each and every floret. After you have a good base, the broccoli starts to hold itself up, and you can just set the florets that are too small for toothpicks into the empty space. When the cone is adequately covered in broccoli begin the decoration. The cone doesn’t have to be tightly packed covered in broccoli. Heck, we actually only covered half of our cone. Thats what walls are for! It helps to leave some space for sticking toothpicks in for other veggies for decoration. Step 6 Decoration: It works best in this case, to stick the toothpick in the cone, then place the decorating item onto the toothpick (tomatoes and cheese are much squishier than broccoli). On my tree we used small pieces of carrot we just randomly stuck between the broccoli florets without any toothpicks. They only fell out a couple times. For the tomatoes we stuck the toothpick into the cone leaving about 1/4 inch (.5-1cm) sticking out to which we stuck tiny grape tomatoes ( I used a big cheddar cheese star on top of the tree, but you can use whatever you want to! Step 7 Finishing up: When your tree is decorated to your liking, you can fill the base with those decorative stones, or with veggie dip. I think this could also easily be made using fruit like strawberries, grapes, cantalope, and putting fruit dip at the bottom.

Chocolaty Melting Snowmen

Ingredients 1/2 cup shortening 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 egg 3 tablespoons milk 1/2 teaspoon vanilla 1/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 pound vanilla-flavored candy coating, coarsely chopped 20 bite-size chocolate-covered peanut butter cups, unwrapped Brown and orange sprinkles or other candies Directions 1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour. 2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets. 3. Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool. 4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces Let stand until set.

Root Beer Pudding Cookies

Ingredients •4 cup light brown sugar •1/4 cup sugar •1 small box instant vanilla pudding mix dry, do not prepare •2 eggs •1 tsp. Root Beer concentrate •2 1/4 cup flour •1 tsp. baking soda •1-2 cups white chocolate chips Instructions 1.Cream butter and sugars together. 2.Beat in instant vanilla pudding mix well. 3.Add eggs and root beer concentrate and beat until well incorporated. 4.Add flour and baking soda and beat until well incorporated. 5.Stir in white chocolate chips. 6.Roll into 1" balls and place on greased cookie sheet. 7.Bake at 350 degrees F for 8-10 minutes.

Tater Tot Breakfast Casserole

1 pound ground pork breakfast sausage,or cubed ham, or bacon (I like it a little crunchy so cooked it a little beforehand) 2-4 cups shredded cheddar cheese 1 1/2 cups milk 4 eggs 2 pounds frozen tater tots Preheat oven to 350 degrees F (175 degrees C). Spread the sausage, bacon, or ham evenly in the bottom of a 9x13 inch pan. Spread cheese over meat. I use 4 cups of cheese, but you can use less if you prefer to reduce the calories. In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point). Top with frozen tater tots. Bake in preheated oven for 45 minutes. Some ovens may take more or less time, it is better if it is not runny. Cool for 5 to 10 minutes before serving.

Crispy Southwest Chicken Wontons

2 T. canola or vegetable oil
dry diced onions to taste
1/2 C. finely diced red bell pepper
2 cloves garlic, minced
1 12 oz. can chunk chicken, drained (can buy at Costco in a six pack)
1/4 C. packed fresh cilantro leaves, finely chopped
1/4 C. Verde Salsa
2 T. prepared ranch dressing
1/2 pkg. wonton wrappers
1 egg white whisked with 2 T. water

Heat oil in large skillet over medium heat.  Saute bell pepper for 5 minutes until softened.  Add garlic and onion for 1 minute and remove from heat.  In a large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt, and pepper.  Mix until well combined.

Place 1 T. chicken mixture in center of wonton wrapper.  Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.

Place one inch of oil in a medium skillet over medium high heat.  When hot, place wontons in oil to cook.  Fry 1-2 minutes per side or until golden brown.  OR, bake at 375 degrees on cookie sheet for 15-20 minutes until crispy, flipping halfway through cooking once.

(I've only ever fried them, so I don't know how they are baked.  Also, I used a littledried cilantro, and left out the peppers and garlic before and it turned out fine, less healthy and not quite as good, but pretty tasty.  We used this for dinner once, but it is really more of a finger food.)

Baked Penne with Chicken and Sun-Dried Tomatoes (Freezer Meal)

6 T. butter
salt and pepper
1 lb. penne rigate
1 t. olive oil
l lb. boneless skinless chicken
1/2 C. plus 2 T. all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 C. whole milk
10 oz. white mushrooms, sliced
1/2 C. sun-dried tomatoes (either drained of oil, or I found some in a bag)
1 1/2 C. shredded provolone (I used mozzarella)
1 C. finely grated parmesan

Butter two shallow 2-quart baking dishes.  In a large pot of boiling salted water, cook pasta 3 minutes short of normal; drain pasta and return to pot.  In a large nonstick skillet, heat oil over medium-high.  Season chicken with salt and pepper.  Cook through.  Slice thinly crosswise.  In a 5 quart heavy pot, melt butter over medium.  Add flour and garlic; cook, whisking, 1 minute.  While whisking, gradually add milk;  bring to a simmer, whisking frequently.  Add mushrooms and tomatoes; cook 1 minute.  Off heat, gradually stir in provolone and 1/2 C. Parmesan.
Add chicken and pasta to pot, season with salt and pepper.  Divide pasta mixture between baking dishes, sprinkle with remaining cheese.  Cook immediately or wrap with tinfoil and freeze.

To serve, thaw in refrigerator and bake uncovered at 400 degrees until top is golden and bubbling, about 25 min.  Let stand 5 minutes before serving.

Chicken Parmesan Casserole

2 T. olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts
2 C. marinara sauce (I used Ragu, cause I'm lazy)
1/4 C. chopped basil
8 oz. mozzarella, grated
4 oz. Parmesan, grated
1 (5oz.) pkg. garlic croutons

Put olive oil, garlic, and red pepper flakes in bottom of 9x13 pan and spread around.  Lay chicken in pan, laying next to each over in a layer (I cut my chicken into serving portions at this stage, to make them more manageable.  I used Carli-sized portions, and it also helped them cook better.)  They'll be pretty tight, without much space in between them.  Put sauce over top, and spread it around.  Put basil over top, sprinkled.  Sprinkle 1/2 cheeses over top, then cover with garlic croutons.  Spread the rest of cheeses over top (I waited until halfway through cooking to sprinkle cheese over top, so they wouldn't get too brown).  Bake at 350 degrees for 35 minutes, until chicken is cooked through.  Serve over noodles.

Mini Tacos

1 pkt. Won ton wrappers
1 pkt. taco seasoning
1 lb. hamburger
cheese
salsa
sour cream
lettuce
tomatoes

Place won ton wrappers in muffin tin.  Bake at 350 degrees for 4 minutes or so until a little crispy.  Cook hamburger and mix with taco seasoning.  Fill wrappers with seasoned hamburger, top with cheese, and bake for 8 minutes at 350 degrees. Top with favorite taco toppings.

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts
1 C. salsa
1 can condensed cream of chicken soup
1 pkt. taco seasoning
1/2 C. sour cream
6 tortillas

Place chicken in the bottom of the slow cooker.  Sprinkle taco seasoning on top of chicken.  In bowl, combine soup and salsa.  Pour over chicken.  Cook on high 4 hours.  Shred chicken with two forks and stir in sour cream.  Serve on tortillas.

Sonic Cherry Limeaide

12 oz (1 can) Sprite
3 lime wedges
1/4 C. cherry juice (Libby's Juicy Juice)

Fill glass with 2/3 ice.  Pour Sprite over ice.  Add 3 lime wedges.  Add cherry juice and serve with straw.  Makes a 16 oz. drink.

Easy Cheesy Rice

2 C. cooked rice
1/2 C. grated cheddar cheese
salt and pepper
3 T. salsa
3 T. sour cream

Melt butter in skillet.  Place cooked rice into skillet.  Add and mix in salsa.  Mix in salt, pepper, and sour cream.  Add cheese and heat until cheese melts.

Chicken Fried Rice

4 C. cooked rice
1/2 lb. boneless, skinless chicken breasts, cooked (good for leftovers!)
1 C. peas and carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 T. sesame oil
1/4 C. soy sauce

Heat sesame oil in large skillet on medium heat.  Add onion, garlic, peas, and carrots.  Stir fry until tender.  Crack eggs into pan and scramble, mixing throughout vegetables.  Add rice, chicken, and soy sauce to pan.  Mix so sauce is evenly distributed and everything is heated through.

Easy Delicious Chicken

Chicken Breasts
1/2 C. Sour Cream or Yogurt
1/4 C. parmesan cheese
Italian Bread Crumbs

Mix together yogurt and parmesan cheese.  Spread over chicken breasts in baking dish.  Sprinkle italian bread crumbs on top and bake at 425 degrees for 20-30 minutes.

Breakfast Burritos (Freezer Meal)

1 lb. breakfast sausage
1 lb. bacon
1 C. chopped ham
2 lbs. red potatoes, cubed into small pieces
16 oz. cheese
24 small soft tortillas
12 extra large eggs
1/2 C. milk
1/3 C. olive oil
1 t. seasoning salt or whatever seasoning you prefer
salt and pepper

Cook bacon, sausage, and ham.

Preheat oven to 450. Dry cubed potatoes with a towel to remove extra water.  Toss the potatoes with 1/3 C. olive oil, 1 t. salt, 1/2 t. pepper, and whatever seasoning you coose.  Roast for 30 minutes until brown.  Start checking at 20 minutes.  Or, I fried up shredded hashbrowns and they worked perfectly.

Whisk together eggs and milk until well combined.  Heat a large skillet with nonstick cooking spray or butter over medium heat.  Add egg mixture.  Cook eggs.  Season with salt and pepper to taste.

Place 5-10 tortillas on a plate.  Cover with a wet paper towel.  Heat in microwave for 30 seconds at 50% power.  This should be your last step.  Heat tortillas in batches.

Place tortillas on a large baking sheet or cutting board.  Build your burritos:  cheese, eggs, potatoes, and meat.  (I mixed all the ingredients together with salsa and just threw in the filling, but either way.)  Roll tightly, wrap in plastic wrap, and place in ziploc freezer bags.  Freeze.

To heat:  Remove plastic wrap, wrap burrito in damp paper towel, heat in microwave for 1.5-2 minutes.  Serve with salsa.  This is a lot of meat, so you can pick or choose if you want.  Also, we found it works better to stick with small burritos rather than trying bigger ones in terms of heating them up.  Just eat two instead of one.

Sassy Sloppy Joes (Freezer Meal)

1/2 C. onion, chopped
1 T. butter
2 lbs. ground beef
7 oz. ketchup
1/2 C. water
1/4 C. celery, chopped
1 T. lemon juice
1 T. brown sugar
1 1/2 t. Worcestershire sauce
1 1/2 t. salt
1 t. vinegar
1/4 t. dry mustard

Saute onion in butter.  Add ground beef; brown lightly.  Drain off excess fat.  Add remaining ingredients and simmer covered for 30 minutes.  Cool mixture and freeze.

To serve: Heat mixture slowly in skillet or saucepan until ready to serve.  Makes 15 sandwiches.

Meatballs (Freezer Meal)

1 1/2 lbs. ground beef
1/4 C. dry bread crumbs
1/3 C. onion, chopped
1/4 C. milk
1 egg
1 T. parsley flakes
1 t. salt
1/8 t. pepper
1 T. Worchestershire Sauce

Combine all ingredients and mix together gently.  Shape mixture into balls and arrange on baking sheet.  Cover and flash freeze.  Remove meatballs from pan and freeze in a freezer bag.

To serve:  Thaw completely and place in 350-degree oven for 30 minutes.  Remove from pan and allow to cool.  Can be served as an appetizer with BBQ sauce, cooked for sandwiches, served with spaghetti sauce, or cover with cream sauce and place over pasta or rice.  Makes 20 medium sized meatballs.

Dijon Pork Loin Roast (Freezer Meal)

1 pork loin roast (approx. 5 lbs), boned, rolled, and tied
1/2 C. broth
1/4 C. vegetable oil
6 T. Dijon mustard
1/4 C. mushrooms, chopped
2 T. soy sauce
2 T. fresh lemon juice
2 T. minced onion
2 T. butter
1/2 t. celery seed
1/2 t. salt
1/2 t. pepper

Mix together in freezer bag and freeze.  To Serve:  Allow roast to thaw.  Drain and reserve marinade.  Roast at 350 degrees for 2 1/2 hours or to internal temperature of 155-160 degrees.  Baste frequently with reserved marinade during last 45 minutes of roasting time.

Cottage Pie (Freezer Meal)

1 lb. hamburger
1 C. onion, chopped
1/2 t. salt
1/4 t. pepper
2 cloves garlic, minced
1-15 oz. can green beans, drained
1-10.5 oz. can tomato soup, undiluted
1/2 C. mild or medium picante sauce
4 C. mashed potatoes
1 1/2 C. cheddar cheese, grated

Brown ground beef with onion.  Add seasonings.  Drain off excess grease from ground beef and spread evenly in 8x8 pan, 3 qt. baking dish, or individual pot pies.  Layer green beans on top of beef, followed by tomato soup and picante sauce.  Top with mashed potatoes.  Sprinkle with cheese.  Cover with tinfoil and freeze.

To Serve:  Thaw completely.  Bake at 350 degrees for 30-45 minutes or until heated through.  Serve with bread for a complete meal.

Beef Chimichangas (Freezer Recipe)

1 t. salt
2 lbs. ground beef
2 cloves garlic, crushed
2 t. ground cumin
2 t. oregano, crushed
1 can green chilis, chopped
1/2 C. taco sauce
1/2 C. sour cream
1/4 C. cider vinegar  (I don't use that much because Andrew doesn't like vinegar)

Serving Day:
1 stick butter, melted
9 - 7 inch flour tortillas

Sprinkle salt in medium skillet.  Place over medium heat.  Add beef, garlic, and spices.  Cook until meat loses pinkness.  Stir in remaining ingredients.  Remove from heat and cool.  Freeze meat mixture in freezer bag method.

To Serve:  In 8-inch skillet, melt butter.  Dip both sides of 1 tortilla into butter, drain off excess.  Mound 1/3 C. filling on center of tortilla.  Fold tortilla in envelope fashion.  Place seam side down in ungreased 11x7 baking dish.  Repeat with remaining tortillas and filling.

Preheat oven to 500 degrees.  Bake until crispy, about 15 minutes.  Sprinkle with cheese and return for a few seconds.  Top with cheese, lettuce, tomatoes, avacado, and additional sour cream.

Lemon Glazed Chicken Breasts (Freezer Recipe)

3 boneless, skinless chicken breast halves
1/2 C. flour
1/2 t. pepper
1/4 C. butter, melted
1/4 C. honey
1/4 C. lemon juice
1 T. soy sauce

Pound chicken breasts to 1/2-inch thickness.  Mix flour and pepper together.  Dredge chicken through flour mixture.  Lay breasts flat on cookie sheet, cover with plastic wrap, and flash freeze for one hour.

Mix together butter, honey, lemon juice and soy sauce.  Place in quart-size freezer bag (mixture will be watery).  Freeze banded to bag with frozen chicken.

To Serve:  Allow chicken breasts and glaze to thaw.  Place chicken in baking dish, pour glaze over chicken breasts, and bake at 350 degrees for one hour.  Glaze will thicken as it cools.

Chicken in Raspberry Sauce (Freezer Meal)

1/2 C. raspberry preserves (fruit-only type)
1/2 C. frozen pineapple juice concentrate, thawed
1/2 C. soy sauce
2 T. rice wine vinegar
1/2 t. chili powder
1/2 t. curry powder
1/2 t. garlic powder
1/4 C. fresh or frozen raspberries, mashed
6 boneless, skinless chicken breasts

Combine everything in a freezer bag and seal bag securely.  Freeze.

To serve:  Thaw and place sauce and chicken in large baking dish.  Bake covered at 350 degrees for 30-40 minutes.  Remove from oven, transfer chicken to serving platter, and top with pan juices.  Garnish with fresh raspberries. (I don't garnish or serve on a platter, just so you know, and it's still pretty tasty.)

Pumpkin Chocolate Chip Loaf

1 2/3 C. flour
1 C. sugar
1 T. pumpkin pie spice
1 t. baking soda
1/4 t. baking powder
dash of salt
2 eggs
1 C. plain pumpkin
1/2 C. butter, melted
1 C. chocolate chips

Makes 2 loaves or 24 muffins

Preheat oven to 350 degrees.  Mix dry ingredients together in a large bowl.  Set aside.  In small bowl, blend eggs, then add pumpkin and butter.  Whisk together.  Stir in chocolate chips.  Pour wet ingredients into dry ingredients and fold together.  Pour into greased baking pans and fill 2/3 full.  Bake 40-45 minutes for loaves and 20-25 minutes for muffins.  Cool completely.  Freeze well.

Apricot-Glazed Chicken Tenders (Freezer Recipe)

2 lbs. chicken tenders or cut-up breast piecesMarinade:
1/3 C. vegetable oil
3 cloves garlic, minced
2 T. lemon juice
1 t. rosemary
1 t. thyme
salt and pepper, to taste
1 small bay leaf

In large freezer bag, combine marinade ingredients.  Add chicken pieces and toss to coat.  Marinate at room temperature for one hour.  (If making for that day, chill 6-8 hours.  Prepare glaze below and refrigerate.)  While marinating, prepare apricot glaze.

Apricot Glaze:
1 onion, minced
1 T. unsalted butter
2 T. cider vinegar
1 C. apricot preserves
1 T. soy sauce
2 t. Dijon mustard
1/4 t. ginger
1/4 t. cloves
1/4 t. salt
1/8 t. pepper

In saucepan, cook onion in butter over medium heat, stirring until softened.  Add vinegar and continue cooking until liquid has reduced by one-half.  Add preserves, soy sauce, Dijon mustard, spices, salt, and pepper.  Cook uncovered, stirring occasionally, for 10 minutes or until thick.  Place mixture in a food processor or blender and puree (I skipped this part by using dried onion that was small minced).  Freeze apricot glaze in a separate, smaller freezer bag.  Store in freezer together with marinated chicken.

Serving Day Instructions:  Thaw chicken pieces and discard marinade.  Place chicken in large baking dish.  Bake at 425 for approximately 25-30 minutes, basting with apricot glaze and turning every 10 minutes.  Do not overcook.  Shortly before chicken is done, put the chicken under the broiler and broil until golden brown and bubbly.  Or grill.

Strawberry Cheesecake Salad

12 oz. whipped topping
1 small package of cheesecake pudding (powder)
3 (6 oz) strawberry yogurts (I use Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Cinnamon and Sugar Pull-Apart Elephant Ears

Dough

2 3/4 cup plus 2 Tbsp. all-purpose flour

1/4 cup sugar

2 1/4 tsp. active dry yeast (1 packet)

1/2 tsp. salt

4 Tbsp. butter

1/3 cup whole milk

1/4 cup water

2 eggs (at room temperature)

1 tsp. pure vanilla extract

Filling

1 cup sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Sonic Cherry Limeaid

12 oz (or 1 can) Sprite,
3 lime wedges,
1/4 cup cherry juice (Libby's Juicy Juice is best).

Fill a 16 oz glass with 2/3 ice. Pour Sprite over ice. Add 3 lime wedges. Add cherry juice & serve with straw. Makes a 16 oz drink.

Hot Chocolate Krispie Treats

6 cups cocoa krispies

1/4 cup butter

1 (10.5 oz) bag of mini marshmallows, plus 4 cups divided. (About a bag and a half total)6 T. hot chocolate mix

cooking spray

sheet of parchment or wax paper- optional

Spray 9×9 square pan with cooking spray.

Set aside

Melt butter in large saucepan over low heat.

When butter is melted add your bag of mini marshmallows and then hot chocolate powder.

 

Stir while continuing to cook over low heat until marshmallows are melted and chocolate is mixed in.

Remove from heat.

Add in your 6 cups Cocoa Krispies.

Stir until mixed well.

Now add in 2 cups mini marshmallows.

Stir until marshmallows are evenly distributed throughout the krispie mixture.

Pour into prepared pan.

Lightly spray a piece of parchment or wax paper with cooking spray for an easy way to press mixture into pan without it sticking.

If you don’t have wax or parchment paper just press evenly into pan with the back of a spoon sprayed with cooking spray.

Immediately spread remaining 2 cups mini marshmallows onto the krispies and press into the mix.

Let cool for 30 minutes and cut into squares.

Store air tight for up to 2 days.

Sweetened Condensed Milk (home made)

3/4 cup powdered milk
3/4 cup sugar
1/2 cup hot water
Directions: In small bowl combine the powdered milk and the sugar. Set aside Put hot water into blender. Start blender. With blender going pour in the powdered milk /sugar mixture. Blend until smooth. This recipe equals one can of store bought condensed milk.

Tex-Mex Frito Salad

• 1 (14.5 oz)can red kidney beans, rinsed and drained (I prefer Bush’s)
• 1 (14.5 oz)can pinto beans, rinsed and drained (I prefer Bush’s)
• 10.5 oz (1 dry pint) container grape tomatoes, halved or quartered depending on their size
• 1/2 (4.25 oz) can of chopped olives
• 1 yellow pepper, diced
• 4 green onions, diced
• 1 cup celery, chopped
• 2/3 of a 16 oz. Catalina Dressing
• 2 1/2 finely shredded Mexican blend cheese
• 1 (10.5 oz) bag of Chili Cheese Fritos

1. In a large bowl, combine the beans, tomatoes, olives, pepper, green onion and celery. Refrigerate until ready to serve.
2. Before serving, mix in the cheese and dressing until well combined. Then fold in the chips and serve. You want to fold in the chips when you are ready to serve or they will become soggy.

Mexican Frito Salad

4-6 servings

1 pound ground beef

1 can Ranch Style beans

1 cup shredded sharp cheddar cheese

1/4 cup finely diced red onion (we don't use)

1 tomato, chopped
1 can corn

1/2 head of iceberg lettuce, shredded

1/2 small bag fritos

Catalina salad dressing, to taste

Cook ground beef; drain, season and place in a large bowl to cool. Add beans, cheese, onion, tomato, lettuce and fritos to bowl. Mix thoroughly. When ready to serve add dressing and toss to coat. Enjoy!

Brownie Marshmallow Cookies

1 cup butter

1 2/3 cups white sugar

2 eggs

1 ¼ teaspoon vanilla

¾ cup unsweetened cocoa

¼ teaspoon salt

1 ¼ teaspoon baking powder

2 1/3 cups cake flour*

 

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. Cookies can be rolled, formed into drop cookies, or pressed into a 9 x 13 pan (double recipe and bake time). Roll and form cookies and bake at 350 for 10-12 minutes. Cookies are done when top is slightly cracked and no longer looks wet.

 

Marshmallow Creme

3 egg whites

2 cups light corn syrup

½ teaspoon salt

2 ½ cups powdered sugar

1 tablespoon vanilla

Combine egg whites, corn syrup, and salt. Beat on high speed for 10 minutes or until thick. Add powdered sugar and beat on low speed until blended. Add vanilla and blend. May be frozen for later use.

 

Chocolate Frosting

1 cup butter

4-5 cups powdered sugar

milk

½ cup cocoa

1 teaspoon vanilla

 

Beat soft butter, cocoa, and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well.

 

Assembly:

Spread cooled cookies with about 1 tablespoon of marshmallow creme. Top the creme with frosting.

Buffalo Chicken Taquitos

• 4 cup(s) of chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cup(s) of mozzarella cheese, grated
• 4 ounce(s) of Philadelphia cream cheese
• 1/3 cup(s) of Frank’s hot sauce
• 1/3 cup(s) of milk
• 2 tbsp. of butter
• 1 tsp. of Mrs. Dash
• 1 tsp. of garlic powder
• 2 tbsp. of vegetable oil

*Note to make a lower calorie/fat version of this. Use the Fat Free or 1/3 Less Fat Cream Cheese.

Steps

1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.
4. Add cream cheese and stir until melted and completely combined with butter and spices.
5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
6. Combine chicken and sauce.
7. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
9. Brush taquitos with vegetable oil on all sides.
10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

Watermelon Cake

1/2 cup plus 2 tablespoons miniature semisweet chocolate chips

1  box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix

1 container Betty Crocker® Whipped fluffy white frosting

 Green and red food colors

2/3 cup green jelly beans

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in the 1/2 cup chocolate chips. Pour into pans.

                                   

2 Bake and cool as directed on box for 8- or 9-inch rounds.

                                   

3 In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered.

Chocolate Covered Oreo Cookie Cake

What You Need

1 pkg. (2-layer size) devil's food cake mix

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup butter

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

Make It

HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Dirt Cups

What You Need

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

15 OREO Cookies, finely crushed (about 1-1/4 cups), divided

10 worm-shaped chewy fruit snacks

Make It

BEAT pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.
SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
REFRIGERATE 1 hour. Top with fruit snacks just before serving.

Southwestern Chopped Chicken Salad

salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips


dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning


Directions:


In a large bowl, combine all salad ingredients together, excluding the tortilla chips.


In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!

Black Bean, Avocado, Brown Rice and Chicken Wrap

Ingredients

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/3 cups low-sodium black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon chili flakes
• 4 (10-inch) whole-wheat wraps
• 1 1/3 cups cooked brown rice
• 8 ounces grilled chicken breast, sliced
• 1 small carrot, shredded (about 1 cup)
• 1/2 avocado, pitted and diced
• 1 Roma tomato, seeded and chopped (1/2 cup)
• Hot sauce for serving, optional

Preparation

1. 1. Combine first 6 ingredients in a small bowl and toss.
2. 2. Place one wrap on a clean work surface. Spoon 1/3 cup rice onto bottom of wrap. Add 1/3 cup bean mixture, 2 ounces chicken, and 1/4 cup shredded carrot, then top with 1 tablespoon avocado and 2 tablespoons tomato.
3. 3. Seal wrap, slice in half, and serve immediately with hot sauce on the side, if desired.

Summer Corn, Bacon and Potato Chowder (Weight Watchers)

	1/2 cup(s) uncooked celery, chopped
	1/4 cup(s) (chopped) uncooked onion(s),
	4 piece(s) corn on the cob, kernels removed with a knife
	1 cup(s) sweet red pepper(s), diced
	4 oz uncooked Canadian-style bacon, diced
	2 cup(s) fat-free skim milk
	1/2 tsp table salt
	1/4 tsp black pepper
	1/8 tsp hot pepper sauce, or to taste 1 medium uncooked yukon gold potatoe Instructions Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes. Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving. Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.

Chicken Salad

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)

3/4 cup light mayonnaise

1 cup red grapes, halved

1 green onion, minced

1 stalk celery, diced

1/2 cup diced apple

salt and pepper to taste

pecans or cashews, optional

1. In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended.
2. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf

Olive Garden Copycat Zuppa Toscana

• 1 lb Italian sausage Italian sausage (I like mild sausage)
• 2 large russet baking potatoes,baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, onion chopped
• 1/4 cup bacon bit bacon bits (optional)
• 2 garlic cloves, garlic cloves minced
• 2 cups swiss chard, swiss chard chopped
• 2 (8 ounce) cans chicken broth chicken broth
• 1 quart water water
• 1 cup heavy whipping cream heavy whipping cream

Directions:

Chop or slice uncooked sausage into small pieces.

Brown sausage in your soup pot.

Add chicken broth and water to pot and stir.

Place onions, potatoes, and garlic in pot.

Cook on medium heat until potatoes are done.

Add sausage and bacon.

Salt and pepper to taste.

Simmer for another 10 minutes.

Turn to low heat.

Add swiss chard and cream.

Heat through and serve.

Cheesy Vegetable Chowder

2 Tablespoons butter

1/2 cup finely chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped

1 Tablespoon minced garlic

4 cups chicken broth

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

Edible Sand Dessert

1/2 stick butter

1 (8 oz.) cream cheese

1 c. powdered sugar

2 small Vanilla Pudding

1 (12 oz.) Cool Whip

2 (20 oz.) pkgs. Golden Oreo cookies

 

Make the pudding according to the directions on the package. If you make the regular kind, put it in the refrigerator to cool. While it is cooling, crumble the Oreos in a blender.

Cream the butter, cream cheese and powdered sugar together. Add the Cool Whip and then the pudding.

Now it is time to assemble the dessert, using a sand pail as your bowl, alternate cookie crumbs and filling, ending with the cookie crumbs on top. Top with a sand shovel for serving.

Snickers Salad

Ingredients
1 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
1 (12 ounce) containers Cool Whip, thawed
6 Snickers candy bars
4 -6 granny smith apples (or whatever apple you like, but wouldn’t recommend a soft variety)
Directions
Mix cream cheese and powdered sugar until thoroughly blended.
Fold in Cool Whip.
Cut Snickers into bite size chunks and add to cream cheese mixture.
Chop the apples into chunks and stir.
Chill 1 hour before serving.
Chilling for a long period of time (such as overnight) will result in a runny salad. :-(

Ranch Chicken

6-8 Chicken breasts
1 cup Corn Flakes
1 cup Shredded Parmesan
1 cube butter (melted)
1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered.

Strawberry Yogurt Cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• Zest of 1 lemon
• 2 ½ cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. salt
• 8 oz. plain or vanilla, Greek yogurt
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

NOTE: The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake–don’t worry about the thickness.

Preparation time: 15 minute(s)
Cooking time: 1 hour(s)

Number of servings (yield): 12

Cheddar Bay Biscuits

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 15

 

Ingredients

• 2 cups Bisquick
• 2/3 cup milk
• 2/3 cup shredded cheddar cheese
• 6 tablespoons butter
• ½ teaspoon garlic powder
• ¼ teaspoon Old Bay Seasoning
• Salt
• 1/4 Cup of Sour Cream
• 1/4 Cup of Parmesan Cheese

Instructions

1. Preheat Oven to 450
2. In a Medium Size Bowl mix the following: milk, Parmesan cheese, sour cream, cheddar cheese, bay seasoning, Bisquick, garlic powder.
3. I used an ice cream scoop and portioned 15 biscuits onto a cookie sheet ( I used parchment paper).
4. Cook biscuits for 8 minutes or so.
5. Melt butter ( I used the microwave) – brush melted butter on each biscuit and sprinkle a little salt. Place biscuits BACK into the oven to bake for 2 more minute.

Chocolate Peanut Butter Cups (Gluten-Free)

So I know its gluten-free flours, but these are AMAZING.  Maybe I'll work on the regular flour alternative.  They are worth it even so.

1 C. + 2 1/2 T. brown rice flour
1/3 C. + 2 1/4 t. potato starch
2 T. + 2 3/4 t. tapioca flour
1 t. baking soda
1/2 t. baking powder
1/2 t. xanthan gum
1/2 t. salt
2/3 C. Dutch-process cocoa (I use regular, cause I'm cheap)
1/4 C. + 3 T. almond flour
6 T. butter, room temp.
1/2 C. vegetable shortening
1 C. sugar + extra for rolling
1 large egg
1 t. vanilla

Filling:
1 large egg white
3/4 C. creamy, unsalted peanut butter
3 T. butter, room temp.
3/4 t. vanilla
1/2 C. powdered sugar

In a medium bowl, sift dry ingredients together.  Set aside.  In large bowl of electric mixer, combine butter, shortening, and 1 C. sugar.  Set speed to high, beat until light and fluffy, about 2-3 minutes.  Add egg and vanilla and beat until light and fluffy, about 2-3 minutes.  Reduce mixer speed to low, add flour mixture, mixing until just incorporated.  Chill in covered bowl for 1-2 hours or overnight.

Preheat oven to 350.  Line cookie sheet with parchment, or spray with cooking spray.  Mix filling just before baking cookies.

Filling:  In the small bowl of an electric mixer, combine peanut butter, butter, and vanilla.  Set mixer speed to medium and beat until smooth.  Add egg white and beat until well incorporated.  Reduce mixer speed to low and mix in the powdered sugar.  Set aside.

Using a small cookie scoop, form the base cookie dough into 1-inch balls.  Roll the balls in granulated sugar.  Place the balls on prepared cookie sheets, spacing about 2 inches apart.  Make an indentation about 1/4-inch deep in the center of each ball.  Shape a level 1/2 t. of the peanut butter filling into a small ball and place it in the center of each cookie.  Gently push the edges of each indentation over the peanut butter ball until only the top of the ball is visible (I usually smash each cookie down just slightly at this point, but it's probably not neccessary.  I also eyeball my sizes, and get impatient, so by the last few I'm making monster cookies.)

Bake cookies until puffed and slightly cracked on top, about 10-12 minutes.  Cool on cookie sheet 1-2 minutes, then transfer cookies, still on parchment, to wire racks to cool completely.  Store in airtight container up to 3 days.  Makes 48-60 cookies.

Any leftover peanut butter filling can be baked into treats.  Roll leftover filling into 1 1/2" balls and bake until golden brown, 10-12 minutes.

Three-Color Sugar Cookies

Makes 24 Cookies.  Great for teaching the kids!  I'm including the instructions as written for kids to try.

1/2 C. butter or shortening, softened
1 C. granulated sugar
1 t. vanilla
1 egg
1 1/2 C. flour
1 1/2 t. double-acting baking powder
1/4 t. salt
food coloring (red and blue for 4th of July, red and green for Christmas, orange and black or yellow for Halloween, red and pink for Valentine's Day, etc.)

Get a large mixing bowl.  Measure the shortening and put it in the bowl.  Measure the sugar and pour over shortening.  Cream them together.
Get a cup.  Break egg into cup.
Add the egg and the vanilla to the creamed mixture.  Beat well.  You will have a smooth yellow batter.  Set the mixing bowl aside.
Measure the flour, the baking powder, and the salt into a sifter.  Sift them into a bowl.
Dump half the sifted ingredients into the mixing bowl.  Stir and stir.  It will be hard to do, but keep stirring until all the flour is mixed into the yellow batter.  Add the rest of the sifted ingredients and stir some more.  You will have a big lump of sticky dough.
Now divide the lump into three chunks.  Make the chunks about the same size.  Put one chunk on a plate or on a piece of waxed paper.  Put another chunk in the bowl you used for flour.  Leave the third chunk in the mixing bowl.
Open one of the food coloring colors and drip about 10 drops onto the dough in the mixing bowl.  Mix the food coloring into the dough until the whole dough is colored.  Repeat with the other color in the other bowl.  Now you have two chunks of dough with different colors and one left white.  Stick them all together to make one big ball.  Then roll the ball of dough between your palms until it looks like a big three-colored sausage, about 7 1/2 inches long and 2 inches around.
Wrap the roll or dough in plastic wrap and put in the refrigerator overnight so that it will get good and hard. (Or wrap aluminum foil over the plastic wrap and stick it in the freezer where it will stay good until you need it if you use it within a month or so, just remember to get it out a bit early to unthaw a bit.)
Time to do the dishes.

The next day, preheat the oven to 400.  Grease the cookie sheets.  Now take the roll of dough out of the fridge.  Unwrap it and put it on a cutting board.  Slice the dough into cookies with a table knife.  Make each one about 1/4 inch thick.  Put the cookies on the greased cookie sheets.  They will not spread out much, so you can put them close together, but not touching.  Let them bake for 8 minutes.  Get another batch ready if you have another cookie sheet.  After 8 minutes, check the cookies.  If they are beginning to get golden brown on the bottom edges, take them out.  If not, let them bake a minute or two more.  When they are done, take them out of the oven.  Carefully lift off the cookie sheet with a spatula and set them on a wire rack to cool.

Animal-Shaped Butter Cookies

1/2 C. butter or margarine, softened
1/2 C. powdered sugar
1/2 t. vanilla
1 1/4 C. flour
1/4 t. salt

Mix vanilla and butter in a large mixing bowl.  Sift in powdered sugar, and cream with the butter. Sift flour and salt, half at a time, into the butter/sugar mixture. (For the last half, let the kids used washed hands to mix together!)  Put a plate or cling wrap over the bowl and refrigerate for one hour.  (Let the kids use that time to help you wash the dishes!)

Preheat oven to 375.  Take dough out of fridge.  Get an ungreased cookie sheet.  Shape dough into animals or shapes or flowers, whatever the kids want.  Just make all about the same thickness, even if they aren't all the same size.  Cook for 8 minutes, until lightly browned around edges but not in the middle.  Lift off cookie sheet and onto wire rack to cool.

This is definitely a kids recipe (or at least, one to let them help with).  For example, to make an elephant cookie:  break off a handful of cold dough.  Hold it in your fist for a second to get it warm and soft.  Then plop it on the cookie sheet.  Press it flat with the palm of your hand.  Now use your fingers to shape an elephant.  Push and pinch and poke the dough into an elephant shape.  Make a trunk, four legs, and a tail.

Wendy's Chocolate Frosty

16 ounce Cool Whip
1 (14 ounce) can sweetened condenced milk
1 gallon chocolate milk

Pour Cool Whip and condensed milk into ice cream freezer. Fill with chocolate milk to the fill line. Stir together all ingredients. Turn on and let freeze.

Chicken Cordon Bleu Pasta

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted



Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes)

Crock Pot Chicken Taco Chili

Ingredients:

• 1 onion chopped
• 1 16-oz can back beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
•  (3-4) boneless skinless chicken breasts

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points

Corned Beef and Cabbage (Crock Pot)

Ingredients

• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and stuck with 3 whole cloves
• 1 (4 pound) corned beef brisket
•  8 large garlic cloves peeled      
• 1 T whole peppercorn  
• 1/4 tsp paprika
• 1/4 tsp allspice        
• 4 bay leaves
• 1 head cabbage, coarsely chopped

Directions

1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, and place the brisket on top of the vegetables, cover all with water.  Sprinkle on the spices, cover, and set the cooker on High.
2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.               

Key Lime Cheese Cake Cupcakes

Ingredients

• CUPCAKES:
• 1 box Betty Crocker lemon cake mix
• 1 box (4-serving size) lime-flavored gelatin
• 3/4 cup water
• 1/3 cup Key lime juice
• 1/3 cup vegetable oil
• 3 eggs
• 2 or 3 drops green food color, if desired

• STUFFING:
• 1 (6" round) store-bought baked cheesecake
• FROSTING:
• 1 (16 oz.) tub Betty Crocker Cream Cheese ready-to-spread frosting
• 1 (6 oz.) carton Yoplait Key Lime yogurt
• 1 teaspoon Key lime juice
• 1/4 cup powdered sugar
• Key lime slices or grated lime peel for garnish, if desired

Directions

1. Heat oven to 350°F. With a 1-1/4" cookie scoop or spoon, scoop cheesecake into 24 balls. Set aside.
2. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients (NOT cheesecake). Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary.
3. Divide batter in half. Divide the first half of the batter evenly between the 24 cups. Add one cheesecake ball to the center of each of the cups. With the remaining half of the batter, cover the cheesecake balls, dividing the batter evenly between the 24 cups.
4. Bake 15 to 20 minutes --just until top of cupcake springs back to the touch. Remove cupcakes from pan and cool completely on a rack.
5. In small bowl, mix the frosting, yogurt, Key lime juice and powdered sugar until a thin consistency. Tip cupcakes upside down and dip tops into the icing mixture. (There will be leftover frosting.) Garnish with sprinkles, Key lime slices or grated lime peel. Serve immediately.

Jamba Juice Recipes

Hints: 1 scoop – about half a cup to a cup
Enlightened Base – found at a health food store or substitute it with juice

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULLFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANCE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

PUMPKIN SMASH
8 oz soymilk
1 scoop pumpkin mix (from can)
4 scoops frozen yogurt
2 scoops ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

Mozzarella Sticks

Ingredients:

12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)

1 large egg, beaten

• 2 tbsp flour
• 5 tbsp Italian seasoned breadcrumbs
• 5 tbsp panko crumbs
• 2 tsp parmesan cheese
• 1 tbsp dried parsley
• olive oil cooking spray (I used my misto)

Directions:

Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.

In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley.

Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.

Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.

Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Makes 24 pieces

Wingers Sticky Fingers

1 pkg. frozen breaded chicken strips

6 Tbl. Hot Sauce

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

Prepare the chicken strips as directed on the back of the package.

Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy! Serve with ranch dressing for dipping.

Serves 2-3 people.

Candied Popcorn

12 cups popped popcorn

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 (3 oz.) package cherry or other flavored gelatin

Instructions

HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.

REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.

COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.

POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

Great Harvest Cinnaburst Bread

1 cup warm water
1 cup warm milk

1/3 cup sugar
2 1/4 teaspoon yeast (1 pack)

1/3 cup oil (I used veggie oil)
1/2 T salt
1 egg
4 1/2 to 5 1/2 cups all purpose flour

1 cup cinnamon chips

• In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes.
• Add in oil and egg.
• Slowly add 2 cups flour, mix and then add salt.
• Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle.
• Let rise in mixing bowl for about 30 minutes.
• Form into loaf (or whatever shape you want).
• Let rise and additional 30 minutes.
• Bake at 350 degrees for 30-45 minutes.

Makes 2 loaves

No-Bake Snickers Pie

1 chocolate cookie pie crust or graham cracker pie crust (9-inch)
2 cups fresh whipped cream
1 can sweetened condensed milk
8 ounces cream cheese
1/4 cup dulce de leche, plus 1 tablespoon for drizzling
3 Snickers Bars, roughly chopped.
Beat together the condensed milk, cream cheese and dulce de leche until completely smooth. Fold in the whipped cream until just incorporated. Scatter 1/3 of the Snickers Bars on the bottom of the pie crust. Fold 1/3 of the Snickers pies into the no-bake filling. Spread the filling into the pie crust. Finally, drizzle the top with the remaining dulce de leche and scatter the remaining 1/3 of Snickers pieces on top. Chill the pie for at least 3 hours before slicing and serving.

Quick Carmel

1 Cream Cheese
3/4 Cup Brown Sugar
1 1/2 tsp vanilla
Mix together. Is good served with apple slices.