Apple Pie Cheesecake with Warm Caramel Sauce

Ingredients

• 18 honey graham cracker sheets
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3/4 teaspoon ground cinnamon
• 3 large eggs
• 1 (8-ounce) container sour cream
• 1/2 teaspoon vanilla extract
• 1 (21-ounce) can apple pie filling

Caramel Sauce

• 1 (14-ounce) package Kraft caramels
• 1 (5-ounce) can evaporated milk

Preparation

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar and 3/4 teaspoon cinnamon. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Spoon apple pie filling evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325° for 1 hour or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours.

Combine caramels and milk in a large saucepan; cook over medium-low heat until caramels are melted and smooth, stirring often.

Tip: Let caramel sauce cool 10 minutes before serving over your cheesecake to prevent melting.

Tip: Don't spoon too much apple filling in one area of your cheesecake batter because it will sink. To spread apple filling evenly over your cheesecake batter, dollop teaspoonfuls randomly over the batter, and then use your fingers to fan out the apples.

Spinach Artichoke Dip

2 (8oz) packages cream cheese (softened)

2/3 cup heave cream (or half and half)

1/3 cup grated parmesan cheese

1/4 tsp garlic powder

1 (16oz) bag chopped spinach (thawed and well drained)

1 (13 3/4oz) can artichoke hearts (rinsed and well drained)

2/3 cup shredded Monterey Jack cheese

1 cup salsa

In a food processor, process the cream cheese, cream, parmesan cheese, and garlic powder until a smooth and creamy mixture is created. Add the spinach and process until thoroughly mixed. Add artichokes and process until they are coarsely chopped. Add the mixture to the crockpot and smooth top. Cover and cook 1 1/4 - 1 1/2 hours, until the center is hot. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa around the inside edges of the crockpot. Cover and continue heating on high 15 minutes longer or until the cheese is melted. Serve warm with crackers or tortilla chips for dipping. (I prefer pita chips)

Big Salad

3 heads Romaine, chopped

1 large head broccoli

1 bunch scallions

2 packages ramen noodles, crushed

1 cup sesame seeds

1 stick butter

*Melt butter, brown ramen noodles and sesame seeds – stir frequently

Dressing –

¾ cup oil

1 cup sugar

½ cup white wine vinegar

3 tbsp soy sauce

*Mix well and toss with all ingredients

Crowd Pleasing Punch

20 ounces frozen strawberries

1 can frozen lemonade – thawed

1 can frozen limeade – thawed

2 liter bottle of gingerale – chilled

1 liter bottle of seltzer water – chilled

Ice cubes

Lemon and limes for garnish

1. Puree strawberries in blender until smooth. Pour into large pitcher. Stir in juices. Refrigerate.
2. Just before serving, pour strawberry mix into punch bowl. Pour in gingerale and seltzer. Add ice and garnish.

Kugel

Ingredients

• 1 (8 ounce) package large egg noodles
• 6 tablespoons butter, sliced
• 6 eggs, separated
• 1/2 cup white sugar
• 3/4 (8 ounce) package cream cheese, softened
• 4 tablespoons sour cream
• 1 (16 ounce) package cottage cheese, creamed
• 1 pinch salt
• Splash of vanilla
  

Topping:

• 8 tablespoons butter, melted
• 1/2 cup white sugar
• 2/3 cup graham cracker crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
3. In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese, salt and vanilla. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
4. In a small bowl combine melted butter, 1/2 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
5. Bake in preheated oven for 1 hour.

Fudge

Ingredients

• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts
• 1 teaspoon vanilla extract

Directions

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Brisket

5 lbs beef brisket
1/4c merlot
1/4c balsamic vinegar
salt & pepper

2 cans condensed cream of mushroom soup
1 pkg onion soup mix
garlic cloves

1. Season beef with salt & pepper and marinate in wine and vinegar overnight.

2. Combine mushroom soup and onion soup mix and a handful of garlic cloves.

3. Put beef in crockpot and pour marinade and soup mixture over it.

4. Cook on low for 10 hours.

Sugar Cookie Frosting

Ingredients
4c powdered sugar
1/2c shortening
5 TBSP milk
1 TSP vanilla extract
food coloring

In a large bowl, cream together shortening and powdered sugar. Gradually mix in milk and vanilla extract with electric mixer until smooth and stiff (about 5 min). Color with food coloring - as desired.

Sugar Cookies

Ingredients

• 1 cup confectioners' sugar
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup vegetable oil
• 2 egg
• 2 teaspoons vanilla extract
• 4 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cream of tartar

Directions

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Roll the dough into balls the size of walnuts. Place balls onto ungreased sheet. OR you can cut them into shapes using cookie cutters.
3. Bake in preheated oven for 10 minutes or until golden brown around the edges.

Pot Roast

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Cheesy Onion Dip

Ingredients

1 loaf Hawaiian bread (bowl shaped)

2-3 medium Vidalia onions, diced

4 cups sharp cheddar cheese, shredded

2 cups Hellman's mayonnaise (no substitutions)

Preparation

Hollow bread loaf to make room for dip, reserving bread pieces. Mix remaining ingredients together and pour into bread bowl. Cover with foil and bake at 350 degrees until fully melted, about 30 minutes to an hour.

Serve warm with reserved bread pieces, additional Hawaiian bread, and/or crackers.

Monkey Bread

Ingredients

4 pkg canned refrigerated biscuits (not Grands, just plain)

2-4+ cups sugar

4-6+ tblsp cinnamon

1+ stick melted butter or margarine, room temperature

Preparation

Cut biscuits into quarters. Mix together sugar and cinnamon.

Dip biscuit quarters in melted butter and then coat in cinnamon/sugar mixture. Place coated biscuit pieces into non-stick bundt cake pan, pressing down lightly.

When all biscuit pieces are quartered, drizzle remaining butter over cake and sprinkle remaining sugar on top.

Bake at 350 degrees until cake is no longer "springy" to touch.

Serve warm by pulling apart pieces instead of cutting.

Candy Bar Brownies (Aunt Karen's)

Ingredients

1 family-sized pkg brownie mix, including ingredients to prepare

1-2 extra large Hershey Symphony bars with almonds, or comparable candy bar

Preparation

Prepare brownie mix as directed. Spread half of prepared mix in bottom of 8 1/2" x 11" baking dish. Lay candy bars on top of mix, breaking apart as necessary to distribute evenly. Spread remaining brownie batter over candy bars.

Bake as directed on brownie mix package. Allow to cool completely before cutting.

Nutty Ghosts

Ingredients

Nutter Butter Cookies

Almond bark or white chocolate

Black icing or mini chocolate chips

Preparation

Melt almond bark or chocolate. Dip cookies in melted bark/chocolate. Place on wax paper and pipe on two black eyes or use chocolate chips.

Source: ourbestbites.com

Cheesy Fingers

Ingredients

String cheese, cut in half to make two short pieces

Slivered almonds

Cream cheese

Preparation

Use the flat side of a knife to make knuckle marks on the cheese. Use a knife to shave off just a bit of the cheese at an angle before attaching the almond to make it look more like the tip of a finger. Attach slivered almonds with a dab of cream cheese for the nails.

Source: ourbestbites.com

Bones N' Blood

Ingredients

Pkg of refrigerated breadstick dough

Marinara sauce

Preparation

Cut breadstick dough into strips. Use scissors to snip the ends into two pieces and roll them down to make the bone shape. Serve with "bloody" marinara. For extra flavor, sprinkle with garlic and Parmesan before baking.

Source: ourbestbites.com

Mummy Dogs

Ingredients

Hot Dogs

Crescent Rolls

Mustard or ketchup

Preparation

Cut crescent roll dough into thin strips and wrap around hot dogs. Bake according to crescent package directions and use ketchup or mustard for eyes. Can cut hot dogs in half to make them bite-sized.

Source: ourbestbites.com

Witch Brooms

Ingredients

One pkg peanut butter cookie mix, prepared as directed with 2 tblsp added flour

Large pretzel rods

Preparation
Use cookie dough to form a broom shape around the end of a large pretzel rod. Use a tooth pick to make indentations in the cookies. If your cookies spread too much during baking, use a knife to trim the edges when they come out of the oven and are still warm. Decorate as desired.

Source: ourbestbites.com

Witches' Hats

Ingredients

Hershey's Kisses, opened

Keebler Fudge Strip cookies

Small tubes of ready-made frosting

Preparation

Place a Hershey's Kiss on top of a Keebler Fudge Strip Cookie and you have a little hat. Using the little tubes of frosting, pipe a ring around the outside of the bottom of the kiss and press onto the cookie. It will squeeze out and make the ring around the kiss. Then pipe on a small bow.

Source: ourbestbites.com

Fruity Candy Popcorn {AKA Jello Popcorn}

Ingredients
8 cups popped popcorn
1/4 C butter (that's half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preparation
Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside.

Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine. Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. You'll start off with a mixture that's sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish.

After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it's super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.

Pop in the oven and bake for about 10 minutes. Some flavors of jello have more mix than others. For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way.

Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it's just soft and gooey, but definitely bake it if you're going to pack it up for giving, or serve it as party food so it will be light and crunchy.

No Bake Peanut Butter Pie

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
Fudge
24 Peanut butter cookies
5 TBSP melted butter

DIRECTIONS
1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

2. Crush cookies in food processor. Add melted butter. Press mixture into pie tins as the crust.

3. Spread Fudge layer over the crust.

4. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Chocolate Peanut Butter Passion Bars

1/3 c Vegetable Oil
2 eggs
1 box ghiradelli triple chocolate brownie mix
1 c chopped peanuts

Filling:
14 oz sweetened condensed milk
1/2 c peanut butter

1. Preheat oven to 350 and grease a 9X13 pan

2. Mix oil, eggs, brownie mix and peanuts.

3. Press 1/2 the brownie mix into the pan and reserve the other half for the topping.

4. Mix together peanut butter and condensed milk and spread evenly over brownie.

5. Drop rounded teaspoonfuls of the reserved brownie mixture over the peanut butter layer.

6. Bake 30 min or until top is set. Cool and cut into squares

Potato Latkes

Ingredients
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil

Directions
1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.

2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.

3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with either applesauce or sour cream.

Popcorn Cake

Ingredients
4 quarts popped popcorn
1 pound candy-coated chocolate pieces
1 cup peanuts
1/3 cup vegetable oil
1/2 cup butter
1 pound marshmallows

Directions
1. Mix popcorn, M&Ms, and peanuts in large bowl.

2. Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.

3. Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.

4. To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

Chicken Parmesan

4 chicken breasts

1/2 c bread crumbs

1/2 c parmesan cheese

1 tsp Italian seasoning

1 egg

26 oz jar pasta sauce

1 c mozarella cheese

1 lb Pasta

1. Cut breasts in half so they are thin. Place (1 at a time) in a ziploc bag and pound with a rolling pin until thin.

2. Spray crockpot.

3. Mix egg in one bowl and bread crumbs, parmesan, italian seasoning in another.

4. Dip chicken in egg and then dry mixture. Place on the bottom of crockpot.

5. Cover chicken with sauce. Cook on High for 4 hours.

6. Cook pasta al dente.

7. Turn off and sprinkle mozarella over chicken. Cover and let cheese melt.

8. Serve over pasta.

Ice Cream Pie

Ingredients

1 quart vanilla ice cream, softened

1 6-oz chocolate crumb pie crust

1 14.5-oz jar milk chocolate ice cream topping

3 1.4-oz English toffee candy bars, chopped

Preparation

Spread vanilla ice cream in crumb crust. Cover and freeze until ice cream is firm. Spread 1 cup ice cream topping over ice cream. Sprinkle with chopped candy, and drizzle with remaining ice cream topping.

Coconut Joys

Ingredients

1/2 cup butter

2 cups sifted powdered sugar

3 cups flaked coconut

1/3 cup (2 oz) semisweet chocolate chips

Preparation

Melt butter in a saucepan over low heat; remove from heat. Stir in powdered sugar and coconut. Shape into 3/4" balls. Chill until firm.

Place chocolate chips in a small heavy-duty, zip-top plastic bag. Seal. Submerge in hot water until chocolate melts. Snip a tiny hold in 1 corner of bag, and drizzle chocolate over coconut balls. Let candies stand until firm. Store in fridge.

White Chocolate Fudge

Ingredients

6 oz premium white chocolate, chopped

1/2 (8-0z) pkg cream cheese, softened

3 cups sifted powdered sugar

1/2 tsp vanilla extract

1 cup chopped pecans

25 pecan halves

Preparation

Cook white chocolate in a small heavy saucepan over low heat until melted, stirring occasionally. Remove from heat.

beat cream cheese in a large bowl at high speed until creamy. Gradually add powdered sugar; beat at medium speed until smooth. Stir in chocolate and vanilla; beat well. Stir in chopped pecans.

Press mixture into a lightly buttered 8" square pan. Cover and chill. Cut into 25 squares. Gently press a pecan half onto each square of fudge. Store in an airtight container in the refrigerator.

Sinful Seven-Layer Cookies

Ingredients

1/2 cup butter

1 cup graham cracker crumbs

1 cup (6 oz) semisweet chocolate chips

1 cup (6 oz) butterscotch chips

1 cup flaked coconut, toasted

1 14-oz can sweetened condensed milk

1 cup chopped pecans

Preparation

Preheat oven to 350 degrees. Place butter in a 9x13 baking dish. Place dish in oven at 350 degrees for 5 minutes or until butter melts. Layer graham cracker crumbs and next 3 ingredients over butter. Pour condensed milk over coconut; top with pecans. Bake at 350 degrees for 30 minutes. Cool in dish on a wire rack. Cut into squares.

Speedy Little Devils

Ingredients

1 pkg devils food cake mix

1/2 cup butter, melted

1/2 cup creamy peanut butter

1 7-oz jar marshmallow creme

Preparation

Preheat oven to 350 degrees. Combine cake mix and butter in large bowl, stirring well (mixture will be crumbly). Set aside 1 1/2 cups cake mixture. Press remaining cake mixture into a greased 9x13 pan.

Combine peanut butter and marshmallow creme in a small bowl, stirring until blended. Dollup peanut butter mixture evenly over mixture in pan; spread evenly, using back of a spoon. Sprinkle reserved 1 1/2 cups cake mixture over peanut butter mixture. Bake, uncovered, at 350 degrees for 20 minutes. Cool in pan on a wire rack. Cut into bars.

Pineapple Cheese Bake

Ingredients

3/4 cup sugar

3 tblsp flour

2 cans (15 oz) pineapple tidbits, drained (reserve juice)

1 cup grated sharp cheddar cheese

1/2 roll Ritz crackers, crumbled

4 tblsp butter, melted

Preparation

Combine sugar and flour in a 2-qt casserole. Add pineapple and cheese. Pour a small amount of the reserved juice over mixture. Sprinkle cracker crumbs on top. Pour melted butter over crumbs. Bake at 350 degrees for 30 minutes. Serve with sweet bread or Ritz crackers.

Pineapple Dip

Ingredients

1 small can crushed pineapple

1 8-oz pkg cream cheese, softened

1 small container Cool Whip

Preparation

Mix ingredients until thoroughly combined. Serve with Ritz crackers.

Easy Chicken Quesadillas

Ingredients

Flour tortillas

Cooked or canned chicken (if canned, heat in skillet until no longer pink)

Ranch salad dressing

Sharp cheddar cheese, shredded

Preparation

Mix equal amounts dressing and cheese into shredded chicken until "spreadable" and creamy.

Spread mixture over flour tortilla and top with another tortilla.

Bake at 350 degrees until cheese melts (usually just a few minutes).

Cut into wedges. Serve warm with salsa and sour cream.

Spanish Rice Dip

Ingredients

1 pkg Knorr Spanish Rice (Fiesta Sides) 7-minute package

1 lb ground beef

1 12-oz pkg of sharp cheddar cheese (Kraft preferred)

Diced jalapeno peppers (about 2 tblsp)

Preparation

Cook ground beef and rice separately, but at the same time. Do NOT add butter to the rice. Cook rice in a pot big enough to mix all ingredients together. Make sure all water is cooked out of rice.

Drain meat when finished cooking.

Cube cheese in 1/4” pieces. Dice peppers, if not already diced.

When rice is ready, add ½ ground beef, ½ cheese, and ½ peppers. Stir. Add rest of ingredients and stir.

Serve hot with Tostito chips.

Aloha Sweet Potatoes

Ingredients

2 pkg frozen sweet potato patties

1/2 cup butter

1 cup brown sugar

1/2 cup water

1/4 cup shredded coconut

Preparation

Defrost potato patties.

In large skillet, melt butter. Stir in brown sugar and water. Cook on medium heat for 5 minutes. Reduce heat. Add potato patties. Cook gently, tossing lightly until glazed. Remove from skillet and place in baking dish. Sprinkle with coconut and top with remaining sauce before serving.

Stuffed Bell Peppers or Squash or Zucchini

Initial Preparation

Hollow whichever vegetable you are stuffing, saving all usable vegetable removed (i.e. save inside of squash and tops of peppers). Finely chop removed vegetable pieces. Use approximately 6 bell peppers, 5 zucchini, or 7 medium sized yellow squash. Remove top of peppers to stuff. Cut off neck of squash and hollow bulb to stuff. Cut zucchini in half lengthwise and hollow into "boats" to stuff.

Stuffing Ingredients

1 large onion, diced fine

1 1/2 lbs ground beef

2 tblsp minced garlic

1 cup rice

Salt and pepper

1 small can tomato sauce (optional - recommended if making stuffed zucchini)

Chopped vegetables (from above preparation)

Preparation

Lightly brown ground beef with garlic. Parboil rice til not fully cooked, but mostly. DO NOT DRAIN RICE. Add onion and chopped vegetable to hot rice (and liquid). Salt and pepper, to taste. Add ground beef and stir. If tomato sauce is desired, add and stir, reserving a small amount for topping.

Place hollowed vegetables in baking dish (zucchini) or stock pot (peppers or yellow squash). Fill with rice and beef stuffing. Top with tomato sauce, if desired. Add water to baking dish around stuffed vegetables so that there is at least 1/2" of water below zucchini or 1 1/2" water surrounding peppers or squash. Bake zucchini, covered, in 350" oven until zucchini is tender, about 45 minutes. Cover pepper/squash and cook on stovetop at medium heat until vegetables are tender, but still firm, about 1 hour.

Meatballs (Ann's Famous, modified)

Ingredients

1 1/2 lbs ground chuck

1 large egg

3/4 cup bread crumbs, plain or Italian

Garlic powder

Spicy spaghetti seasoning

Parsley

Salt and pepper

Preparation

Mix all ingredients together and form into 2" balls. DO NOT overwork meat or roll together too firmly, or meatballs will be tough.

Brown in a small amount of oil over medium heat. Be sure to get each meatball crispy on a side before turning, or the meatball will fall apart. Once browned on the outside, reduce heat and cook until thoroughly done throughout. Cover with red sauce (Prego preferred), and simmer for 10 more minutes, minimum. Serve over spaghetti noodles or with cheese and rolls for a meatball sub.

Fruit Salad (Ann's)

Ingredients

2 cans fruit cocktail (preferably different brands)

1 small can mandarin oranges

1 can pineapple chunks

1 cup pecans

2 tblsp sugar

1 cup mini marshmallows

2 tblsp coconut

Preparation

Mix all canned fruit together. Once mixed, pour off most of juice. Add remaining ingredients. Let sit in fridge overnight.

Chicken with Maple Syrup Hoisin Glaze

Ingredients

Chicken breasts

3 tblsp flour

2 tsp oil

1/4 cup maple syrup

1/4 cup hoisin sauce

2 tblsp orange juice

2 tsp minced garlic

1 tsp toasted sesame seeds

Preparation

Preheat oven to 400 degrees. Dust chicken with flour. Brown for 5 minutes, turning once.

To make sauce:

Stir all remaining ingredients except sesame seeds and pour over chicken.

Sprinkle with sesame seeds.

Bake uncovered 15 minutes or until cooked.

Serve over rice.

Bell Pepper Dressing

Ingredients

5 lbs of ground meat

1 container of seasoning mix (Guidry's)

3 yellow onions

8 bell peppers

Garlic

2 cans of beef gravy

5 cups of uncooked rice

Seasoning (salt, pepper etc)

Preparation

Cook rice.

Cook the ground meat with the seasoning mix. When ground meat is no longer pink, add everything else except the cooked rice. Season the meat mixture as it is cooking - remember your rice is bland so you want the meat to be very seasoned, because once you add the rice it will balance out.

Once all the liquid from everything is almost gone, add the rice. Mix together to make sure all the rice is coated with the remaining liquid.

Pecan Pie (Ann's)

Ingredients

3/4 cup sugar

3/4 cup white Karo syrup

3 tblsp butter, melted

1 tsp vanilla

3 eggs, well beaten

1+ cup chopped pecans

1 unbaked pie shell

Preparation

Mix sugar and syrup with melted butter. Add beaten eggs and vanilla. Add pecans to syrup. Mix well. Pour in pie shell and bake at 375 degrees for 15 minutes. Lower oven temp to 350 degrees and bake for 30 more minutes.

Pie is done when center of pie shakes a little.

To keep nuts from getting too hard, place wax paper or Saran Wrap over pie after removing from oven and cooling. Can also store in fridge.

Broccoli Rice Casserole

Ingredients

1 16-oz package chopped broccoli, cooked and drained

1 cup chopped onion, sauteed in butter

1 1/2 to 2 cups cooked rice

1 8-oz jar Cheese Whiz (small jar)

1 10 3/4-oz can cream of mushroom or cream of celery soup

Preparation

Mix together and bake in shallow 2-qt baking dish for 30 minutes at 350 degrees.

Roasted Broccoli and Brussel Sprouts - Asian Style

Broccoli
Brussel Sprouts
Handful of Garlic Cloves (whole)
Olive Oil
Crushed Ginger
6 Crushed Garlic cloves
Crushed Red Pepper
Soy Sauce

1. Put veggies and Garlic Cloves on a cookie sheet.

2. Drizzle/Sprinkle ingredients over veggies.

3. Roast 30 min at 400 degrees.

Red Velvet Pancakes with Cream Cheese Syrup

Pancakes:
2 1/2c Red Velvet cake mix
1c Milk
2 Eggs

Syrup:
8oz cream cheese
1c powdered sugar
1Tbsp Vanilla extract

1. Mix cake mix, milk and eggs.

2. Make pancakes on hot griddle.

3. Using a food processor, blend the cream cheese, powdered sugar and vanilla.

4. Spread cream cheese syrup in between 2 pancakes (or however many layers you want). Top with more syrup.

OPTION TO TRY: these pancakes come out VERY sweet. To cut the richness of the pancakes, use 1C Bisquick and 1C Red Velvet Cake mix.

Chicken Piccata

Ingredients:

4 chicken breasts

1/4 cup flour

1 tsp white pepper

1 tsp salt

2 tbsp vegetable oil

1/2 cup chicken broth

1/4 cup lemon juice

2 tsp worchester sauce

1/4 cup parsley

Roasted garlic cloves

1 lb spaghettini

1. Wrap a bunch of garlic cloves in foil and drizzle olive oil over it. Roast in oven at 400 for 30 min.

2. Slice chicken in half so they are thing. Put in a ziploc bag (1 at a time) and pound with a rolling pin until flattened.

3. Heat oil in skillet. Boil water and cook pasta al dente.

4. Combine flour, pepper, salt in shallow bowl. Coat chicken in the flour and put in skillet. Cook until golden and cooked all the way through.

5. Combine broth, worchester sauce, lemon juice and garlic cloves. Bring to a boil and then add parsley. Turn off heat.

6. Serve past, then chicken and then pour sauce and garlic cloves on top.

Corn Pudding

Ingredients

• 5 eggs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/2 cup milk
• 4 tablespoons cornstarch
• 1 (15.25 ounce) can whole kernel corn
• 2 (14.75 ounce) cans cream-style corn

Directions

1. Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
3. Bake for

Pumpkin Turtle Cheesecake

CRUST:

1 ½ cups Chocolate oreo cookie crumbs

¼ cup butter (melted)

FILLING:

3- 8 oz packages of cream cheese

1 cup brown sugar

1 cup white sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 teaspoons pumpkin pie spice

3 large eggs

8 oz sour cream

1 tablespoon vanilla

15 oz can pumpkin

TOPPING:

½ cup chopped pecans (toasted)

2 oz bittersweet baking chocolate (coarsely chopped)

1 tablespoon vegetable oil

Caramel topping (7 oz Kraft caramels and 2 ½ oz evaporated milk)

DIRECTIONS:

1. Preheat oven to 300 degrees
2. Crush cookies in a cuisinart until crumbs
3. Combine cookie crumbs and melted butter and press into greased spring form pan.
4. Bake crust 8-10 minutes or until set. Cool at room temperature 5 minutes and refrigerate until completely cooled.
5. Put cream cheese in cuisinart until smooth. Add sugar, cinnamon, nutmeg and pumpkin pie spice.
6. Add eggs (1 at a time), sour cream, vanilla and pumpkin.
7. Pour batter into crust
8. Bake at 325 degrees for 1 hour. Remove from oven and run a knife along the edges to separate from the pan. Let cool completely.
9. Refrigerate 8 hours (min). Remove cheesecake from pan.
10. Toast pecans in a frying pan over medium heat for 5-7 minutes until light brown. Sprinkle over cheesecake.
11. Melt chocolate and oil and drizzle over pecans.
12. Melt caramels and evaporated milk. Allow to cool a few minutes and then drizzle over the cheesecake.
13. Store covered in refrigerator.

Upside Down Pizza Casserole

1 1/2 lb Ground Turkey (or beef)
Olive Oil
1 onion (diced)
4 cloves garlic (minced)
1 green bell pepper (minced)
2 cans sliced button mushrooms
1 can condensed tomato soup
1 tsp italian seasoning
2 cups shredded mozarella
1 pkg tater tots

1. In a pan, sautee onions, garlic and pepper in olive oil. Add ground meat and cook thoroughly.

2. Add mushrooms, soup and seasoning.

3. Transfer to greased baking dish. Top with cheese and then frozen tater tots.

4. Cook in oven at 400 degrees for 30-35 minutes (until tots are golden)

Making Brussel Sprouts Taste Good?!

4 chicken breasts
olive oil
1/2 red onion (chopped)
5 cloves minced garlic
1 package frozen brussel sprouts - quartered
1 cup chicken broth
2 tsp lemon juice
1/3 cup parmesan cheese
crushed red pepper to taste
salt & pepper to taste
1 pound medium shells

1. Cook chicken breasts in some olive oil and then cut into small pieces.

2. Cook onions and garlic in olive oil. Add crushed red pepper, brussel sprouts, chicken broth and lemon juice. Cook 5 minutes. Add chicken and parmesan cheese. Season with salt and pepper to taste.

3. Meanwhile, cook shells. Drain and then mix in sauce.

Banana Chocolate Chip Bread

Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
6 bananas, mashed
1 1/2 cup white sugar
2 eggs, lightly beaten
1 Tbsp vanilla
2/3 cup butter, melted
2 cup semisweet chocolate chips

2/3 cup packed brown sugar
4 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoon butter

Directions
Preheat oven to 300 degrees F (190 degrees C). Lightly grease 3 loaf pans

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, melted butter and vanilla. Stir the banana mixture into the flour mixture just until moistened and add chocolate chips.

Spoon batter into prepared pans.

In a small bowl, mix together brown sugar, 4 tablespoons flour and cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over batter.

Bake in preheated oven for 60 minutes, until a toothpick inserted into center comes out clean.

Quinoa Salad

Ingredients
1 Cup Quinoa
1 3/4 Cup Water

1 can drained garbanzo beans
3 roma tomatoes (diced)
4 cloves of crushed garlic
3 Tbsp Lime juice
Splash of Olive Oil
a handful of chopped cilantro
a bunch of chopped green onions
1 Tbsp Cumin
Salt & Pepper to taste

1. Coook Quinoa & water in rice cooker or in a pot as you would rice
2. Mix in all other ingredients

Chicken Spaghetti Tetrazini

Ingredients

1 pkg fettucini noodles, cooked in chicken stock/broth

1 lg bell pepper, finely diced
1 small white onion, finely diced
2 cans cream of chicken soup
8 oz sour cream1 small jar pimentos
2 cups shredded mozzarella and cheddar blend cheeses

4-6 boiled chicken breasts, cut into chunks

Garlic powder
Salt and pepper


Preparation
Boil noodles. Drain almost all excess broth. Add onions and peppers to noodles while hot to steam vegetables. In large bowl, mix soup and sour cream. Add pimentos, undrained. Stir in cheese. Add chicken, stirring carefully to avoid breaking apart chunks. Add noodles and vegetables, stirring until all noodles are coated. Season with garlic powder, salt, and pepper. Pour into large baking dish. Top with fried onions. Cover with foil. Bake at 350 until bubbly, about 20 minutes. Let stand 5 minutes before serving.

Quick Posole

INGREDIENTS
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground pork or turkey
Salt and pepper
1 teaspoon ground cumin
1 large onion, finely chopped
3 cloves garlic, grated or finely chopped
2 jalapeño chiles, seeded and finely chopped (optional)
10 tomatillos, husked and halved
1 tablespoon honey
3 cups chicken broth
One can hominy (15.5 ounces), drained
1/3 cup chopped cilantro (a generous handful)

1 lime, halved
1 avocado, cut into small chunks
2 cups corn tortilla chips, lightly crushed
1/2 heart romaine lettuce, shredded

PREPARATION
1. In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the pork and season with salt and pepper; add the cumin. Cook until brown and crumbly, 3-4 minutes. Stir in the onion, garlic and jalapeño.

2. Using a food processor, pulse the tomatillos until coarsely chopped, about a few seconds.

3. Stir the tomatillos into the pork, lower the heat to medium and cook, stirring, for 10 minutes.

4. Stir in the honey and season with salt and pepper. Stir in the chicken broth and hominy and cook until heated through, 1-2 minutes. Stir in the cilantro and turn off the heat.

5. Squeeze 1/2 lime over the pork; stir. Squeeze the other 1/2 lime over the avocado. Serve the pork in shallow bowls with the avocado, tortilla chips and lettuce on top

Asian Salmon

INGREDIENTS
2 pounds salmon filets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water

DIRECTIONS
1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.

2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.

3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Dirt Cake

INGREDIENTS
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

DIRECTIONS
1. Chop cookies very fine in food processor. The white cream will disappear.
2. Mix butter, cream cheese, and sugar in bowl.
3. In a large bowl mix milk, pudding and whipped topping together.
4. Combine pudding mixture and cream mixture together.
5. Layer in flower pot (or casserole dish), starting with cookies then cream mixture. Repeat layers.
6. Chill until ready to serve.

I usually bury gummy worms in it.

Steph's Southern Sweet Tea

Ingredients

5 qts water

2 cups sugar

6 family-size Tetley tea bags

4 single-serving Earl Grey tea bags

2 single-serving green tea bags

2 qts water

Preparation

Boil 5 qts water in a 6 qt pot. Add sugar while water is boiling, and stir until sugar is dissolved. Turn off heat and put tea bags into hot water. Let stand for 20 minutes. Stir.

Divide 5 qts of tea among two or three pitchers.

Add 2 qts water to pot, pouring over tea bags. Divide 2 qts water between the pitchers to dilute sweetened tea. Discard tea bags.

Chill tea and serve over ice, with lemon wedges, if desired.

Caesar-cado Salad

1 small avocado, pitted
Juice of 2 lemons
2 teaspoons anchovy paste
2 cloves garlic, finely chopped or grated
1 teaspoon Worcestershire sauce
1/4 cup grated Pecorino Romano cheese
Salt and ground black pepper
1/4 cup EVOO – Extra Virgin Olive Oil

In the bowl of a food processor, combine the avocado, lemon juice, anchovy paste, garlic, Worcestershire, cheese, salt and lots of pepper. Pulse the machine to chop everything up then leave it on and stream about 1/4 cup EVOO into the mixture until a thick dressing forms.

Posole Mexican Lasagna

2 tablespoons extra virgin olive oil (EVOO)
2 pounds ground pork or turkey
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 can hominy (15 ounces)
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14-16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

1. Place rack in oven in middle of oven and heat broiler or place oven on 400°F.

2. Heat 1 tablespoon EVOO, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.

3. While meat cooks heat 1 tablespoon EVOO in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5-6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5-6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.

4. Char all of the tortillas over an open flame or in dry hot skillet.

5. In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4-5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

Caesar Salad

Dressing:
1 Lemon - Zest & Juice
3 cloves of minced garlic
1 TBSP Dijon Mustard
1 TSP Anchovy Paste
1 TSP Worcestershire Sauce
5 TBSP Olive Oil
Salt & Pepper to taste
Parmesan Cheese to taste

Romain Lettuce

Peanut Butter Popcorn

Ingredients

1/3 cup white sugar

1/3 cup creamy peanut butter

1/3 cup Karo syrup

Splash of milk

1 bag microwave popcorn

Preparation

Heat sugar, peanut butter, and syrup with slash of milk in saucepan until boiling, stirring frequently. Boil for one minute, stirring constantly. Meanwhile, pop the popcorn and pour into a large bowl. Remove all kernels. When one minute of boiling is done, pour peanut butter mixture over popcorn and stir to distribute evenly. Serve with lots of napkins (and not on your good sofa!)

Quick & Easy Oriental Noodles

Ingredients
1 pound ground beef or turkey
1 (3 ounce) package Oriental flavored ramen noodles
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can whole kernel corn

Cooking Instructions

Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.

Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.

Super-Sized 7 Layer Casserole

Ingredients

2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon extra virgin olive oil (EVOO)
2 pounds ground beef or turkey
1 medium onion, finely chopped
6 cloves garlic, grated, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 can chopped tomatoes with chilies (14.5 ounces), drained
3 cups shredded yellow cheddar cheese, divided
2 cans refried beans

Corn Chips
Salsa
Guacamole
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped

Preparation

Pre-heat oven to 400˚F.

Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.

Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.

Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.

In another saucepot, heat up the can of refried beans with a little bit of water.

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.

Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.

Grilled Banana Splits

4 unpeeled bananas
melted butter
sugar
semisweet chocolate chips
ice cream
whipped cream
sprinkles

1. Cut a small piece of the curved side of each banana and make a deep slit down the center
2. Place each banana on a separate piece of foil
3. Open slits and brush inside of each banana with melted butter, sprinkle with sugar and chocolate chips.
4. Wrap up banana in the foil
5. Gril for 6-8 min
6. Open peel and top with ice cream, whipped cream, sprinkles, etc

Barbecued Peaches

Fresh Peaches
Brown Sugar

1. Cut peaches in half and remove pit
2. Wrap in foil and place on grill until hot
3. Remove from grill
4. Serve with brown sugar over the inside of the peach. The sugar will melt and be syrupy.
5. You can top with vanilla ice cream if you want

Basil Gnocchi with Sauce

GNOCCHI
1 1/2 C Instant Mashed Potatoes
1 C Hot Water
1 C fresh basil
1 Egg
1/4 C Parmesan cheese
1 C flour

1. Mix potatoes with hot water and fluff with a fork. Set aside to absorb liquid.
2. Puree Basil with 1/4 C cold water
3. Combine potato mixutre with basil, egg and cheese
4. Add 3/4 C flour and knead
5. Add last 1/4C flour gradually
6. Roll dough into 1 inch diameter "logs" and cut into 1/2 inch pieces
7. Place pieces on wax paper and refrigerate until ready to cook


SAUCE
1/4 C olive oil
1/4 C pine nuts
3 Shallots - chopped
6 Cloves of Garlic - minced
1/4 C white wine
2 lbs grape tomatoes - cut in half

1. Heat olive oil and toast pine nuts
2. Remove nuts and transfer to a paper towel
3. Add shallots and garlic to the pan and cook until soft
4. Add wine and bring to a boil
5. Add tomatoes and season with salt and pepper
6. Cook until tomatoes are soft

Cook Gnocchi in large pot of salted boiling water until tender (about 1 min after they float to the surface). Drain and toss with sauce. Top with pine nuts, basil and parmesan cheese.

Fruit Dip

Ingredients
1 carton cream cheese, softened
1 small jar marshmallow creme

Preparation
Mix ingredients together until smooth. Serve with fruit.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Ingredients

Extra virgin olive oil

1/2 medium onion, diced

3 garlic cloves, chopped

1 1/2 teaspoon ground cumin

1/4 cup all-purpose flour

2 cups chicken stock, storebought

1 jar roasted tomatillo chile salsa (green salsa)

Chopped cilantro leaves

1 deli roasted chicken (about 3 pounds), boned, meat shredded

Salt

Freshly ground black pepper

10 large flour tortillas

1/2 pound Monterey Jack cheese, shredded

2 cups sour cream

Chopped tomatoes, sour cream, guacamole, and cilantro leaves, for garnish

Preparation

1. Preheat oven to 350. 

2. Heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. 

3. Add the garlic and cumin, then cook for a further minute. 

4. Sprinkle on the flour, and stir to ensure the flour doesn't burn. Then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. 

5. Turn off the heat, add half of the roasted tomatillo chile salsa, the sour cream and the chopped cilantro, then fold in the shredded chicken meat. 

6. Season, to taste, with salt and pepper.

7. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. 

8. Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). 

9. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. 

10. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla, followed by a sprinkle of the shredded cheese. 

11. Fold the tortilla over the filling, and roll like a cigar to close it. Place the tortilla in the baking dish, and continue to do the same with all the tortillas. 

12. When the dish is full, top with the remaining salsa and shredded cheese. 

13. Bake uncovered for about 30 minutes until bubbly and cracked on top.

14. Garnish with cilantro and tomato, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Pina Colada Cake

Ingredients - Cake
1 pkg white cake mix
1 cup sour cream
3 large eggs
1/4 cup vegetable oil
1 15-oz can cream of coconut
2 tblsp pineapple liqueur, optional

Preparation - Cake
Combine cake mix, sour cream, eggs, and oil in large mixing bowl. Add cream of coconut and liqueur. Mix well with mixer.

Bake cake according to package directions. Cool for 10 minutes on a wire rack. Frost with below frosting.

Ingredients - Frosting
2 cups powdered sugar
1 pkg cream cheese, softened
1 tsp vanilla
1 8-oz can crushed pineapple, drained well* -- JUICE RESERVED
1 tblsp pineapple juice (from above)

Preparation - Frosting
Beat powdered sugar, cream cheese, and vanilla until combined.

Mix 1 tblsp pineapple juice into powdered sugar mixture. Add drained pineapple chunks to powdered sugar mixture (use more juice if necessary to thin). Frost cake.

*Drain pineapple very well. Squeeze out excess juice before adding to powdered sugar.

Manger Munch

Ingredients
1 brick almond bark
1 box Golden Grahams cereal
Peanuts

Preparation
Mix cereal and peanuts in large bowl. Melt almond bark according to package directions. Pour melted almond bark over cereal mixture and stir until evenly coated. Dump onto wax paper and allow to cool. Break into pieces and store in airtight container.

NOTE: Can also add small pretzels, raisins, dried fruit, etc.

Puppy Chow

Ingredients
9 cups Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/2 stick butter or margarine
1/4 tsp vanilla
1 1/2 cups powdered sugar

Preparation
Pour cereal into large bowl and set aside.

Combine chocolate chips, peanut butter, and margarine and melt slowly until smooth. Pour over cereal, stirring until pieces are evenly coated.

Pour cereal mixture into large ziploc bag. Add powdered sugar. Shake until all pieces are well coated with sugar.

Store in airtight container.

Ranch Snack Crackers

Ingredients
1 tblsp dill
1 box oyster crackers
1 pkg ranch dressing mix
1/4 cup oil

Preparation
Pour crackers into bowl. Drizzle oil over crackers and slowly stir in ranch mix. Mix with wooden spoon.

Bake on cookie sheet at 250 degrees for 30 minutes, stirring at least twice.

Store in airtight container.

Chess Squares

Ingredients
1 pkg Duncan Hines butter cake mix
4 eggs
1 stick butter, softened
1 8-oz pkg cream cheese, softened
1 box confectioners sugar

Preparation
Mix cake mix, 1 egg, and butter and press into greased 9x13 pan.

Beat cream cheese, remaining 3 eggs, and sugar. Pour over crust.

Bake 30-40 minutes at 350 degrees until lightly browned across entire top. Cool and cut into squares.

Honey Pears

Ingredients
Firm, sweet pears, sliced lengthwise
Goat cheese, crumbled
Pancetta, diced fine
Honey

Preparation
Place small amount of goat cheese and pancetta on each pear slice. Drizzle with honey. Serve cold.

BLT Appetizers

Ingredients
Triscuits
Crumbled crispy bacon
Cherry tomatoes, halved
Mayonnaise

Preparation
Mix bacon and mayonnaise. Spoon small amount on to top of Triscuit and top with half a tomato.

NOTE: Can substitute small lettuce leaves for Triscuits.

Fiesta Ranch Dip

Ingredients
1 pkg Fiesta Ranch dip mix
1 16oz container sour cream
2 cups shredded cheddar cheese

Preparation
Mix all ingredients. Serve with tortilla or corn chips.

Ranch Cheese Ball

Ingredients
1 pkg cream cheese, softened
1 pkg ranch dressing mix
Cavender's Greek Seasoning
Black pepper

Preparation
Thoroughly blend cream cheese and ranch dressing mix. Shape into ball. Coat with generous portions of black pepper and Cavender's. Chill and serve with crackers.

Pizza Dip

Ingredients
2 pkg cream cheese, softened
1 jar pizza sauce
2 cups shredded pizza cheese

Preparation
Spread cream cheese in pie or quiche plate. Top with pizza sauce, then cheese. Bake at 350 degrees until cheese is melted. Serve with bread crisps or corn chips.

VARIATION:
Top bread crisps with a spoonful of cream cheese, a dollup of pizza sauce, and a sprinkle of cheese. Place on baking sheet and heat in 350 degree oven until cheese melts.

Grandmother Coyner's Chocolate Oatmeal Cookies (No Bake)

Ingredients
2 cups granulated sugar
1/2 cup shortening
1/2 cup milk
6 tblsp cocoa
3 cups quick-cooking oatmeal
1 cup coconut
1/2 tsp vanilla
Nuts, if desired

Preparation
Bring sugar, shortening, milk, and cocoa to full rolling boil. Remove immediately from heat and add remaining ingredients. Drop by teaspoon onto wax paper and let harden.