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.