Cinnamon Roll Cake

CINNAMON ROLL CAKE

This is super DELICIOUS... and my favorite part is that i already had most of the ingredients on hand... i am always looking for easy last minute dessert ideas, and usually on Sunday when i cant run to the store and i don't have a wonderful neighbor to borrow stuff from=)!! I stole it from this blog, if you want pictures...

http://pearls-handcuffs-happyhour.blogspot.com/2011/11/breakfast-or-dessertyou-make-call.html

For the cake batter:

3 cups of flour
1/4 tsp. salt
1 cup of sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted

For the topping:
1 cup of butter, softened
1 cup of brown sugar
2 tbsp. flour
1 tbsp. cinnamon

For the glaze:
2 cups of powdered sugar
5 tbsp. milk
1 tsp. vanilla

Now, mix together the flour, salt, sugar, baking powder, milk, eggs, and vanilla in a medium sized mixing bowl. SLOWLY mix in the melted butter.

In a separate bowl, mix together the ingredients for the topping until well combined.

In a small bowl, mix together the ingredients for the glaze and set aside.

Grease up a 9x13 baking dish and pour the batter inside. Drop the topping mixture evenly over the batter and swirl with a knife to get an even spread.

Bake at 350 for about 28-32 minutes. Remove from oven and let cool for about 10-15 minutes.

Ummm…I put a couple of holes in it just to make sure it was done…
Now drizzle the glaze over the top of the cake.

SO GOOD!! Would be so good for a little breakfast TREAT!! YUM!!

EASIEST PUNKIN COOKIES AND MUFFINS

1 box cake mix (spice and yellow are best)
1 regular can pumpkin

Mix well.
Add chocolate chips if desired.

For muffins :
Place in muffin tins and bake at 350 degrees for 20 minutes.

For cookies:
Place on baking sheet, and bake at 350 for 10 -13 minutes

Voila!

5 Star Double Layer Pumpkin Cheesecake

Ingredients:
16oz of softened cream cheese
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 (9inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed


Directions:
1. Preheat oven to 325degrees

2. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 35-40 min, or until center is almost set. Allow to cool, then refrigerate for at least 3 hours or overnight. Cover with whipped topping before serving.

Omlette Bread

Tube of refridgerated dough (rolls, crecents)
eggs (about 3-4)
cheese- shredded or cubed
breakfast meat of your choice (ham, sausage, -I used deli turkey)-cubed or chopped

*Butter a bread pan.
*Crack the eggs and put them into a small bowl. Add a sprinkle of salt and pepper.
*Cut the rolls into quarters and dip them in the eggs then place them in the bread pan with some of the meat and cheese mixed throughout. When all of the dough is dipped and layered in the pan, dump the remainder of the eggs in the pan and top witht the rest of the meat, then top with cheese.
*Bake at 350 for about 20-30 min or until egg is completely cooked.

* I just made this recipe up but it was really yummy. Next time I plan to add some more ingredients like mushrooms, onions, green peppers,...

Hope you enjoy:)

Monkey Bread

Ingredients:

2 tubes refridgerated Pillsbury Grand rolls
1-2 boxes of instant butterscotch pudding
brown sugar
sugar
cinnamon
butter
cream cheese frosting

Directions:

-Melt butter in one bowl. In a seperate bowl mix the pudding powder, sugars, and cinnamon together.
-Cut each grand roll into quarters, dip in melted butter, then in the pudding/sugar mixture.
-Butter a bundt pan and lightly coat with some of the pudding/sugar mixture. Place the dipped rolls into the bundt pan and cook at 350 for about 20-30min.
-Spread the frosting on the top of the cake.

*Sorry I don't have measurements for the ingredients. I used 1 box of pudding with about the same amount of sugar, and about half that amount for the cinnamon and brown sugar. (it just depends on what you like:) I also warmed up the frosting and put it on the warm cake so that it melted through all of the cracks and made it all gooey.

When ready to eat just pull apart and enjoy.

ROCKY ROAD CAKE IN THE CROCK POT

1 (18 1/4 ounce) package German chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3 1/2 ounce) package chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morse


Directions:

1 Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.

2 Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.

3 Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.

4 Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5 Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.

6 Spoon into dessert dishes, and serve with ice cream, if desired.

Banana Bread

Banana Sour Cream Bread (The BEST evah!)


Original Recipe Yield 4 - 7x3 inch loaves (1 batch usually makes 2 large loaves and about 8 mini loaves OR I also like to make it in a bundt pan- less pans to wash :)


Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

**Streusel topping (don't be stingy- this is the good stuff) : melted butter (1/2 cup-ish), brown sugar, pinch of cinnamon, sometimes a bit of white sugar and chopped nuts if you like them. It should be a paste consistency. Sprinkle on top of each loaf. I like to barely push it into the batter with a spatula



Directions
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. (I don't mix nuts in my batter, but I do like to add some chopped pecans to the streusel I put on top) Divide into prepared pans. Add streusel on top.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean. If the top starts looking too brown before the middle is done, put some tin foil on top of the loaves so it doesn't get over-done. I use a sharp knife and stick it in the center to test doneness, it doesn't have to come out completely clean, if there is a slight crumb, it should be ready to come out of the oven. Let cool in the pans for a good amount of time; about 30 minutes to an hour.(If you are baking mini-loaves, they are usually done in about 30 minutes).

Soft Yogurt Sandwich Rolls

3 1/2 – 4 1/2 cups all purpose flour
1 tbsp active dry yeast
3 tbsp honey
1 cup water, warm (100-110F)
1 cup yogurt (nonfat/lowfat is fine; I used Greek-style)
1 tbsp vegetable oil
1 1/2 tsp salt

In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl (This can all be done in a stand mixer with the dough-hook attached, as well).
Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
Preheat oven to 375F. Line a baking sheet with parchment paper.
Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.
Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes.
Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
Cool on a wire rack.
Store in an airtight container.

Makes 10 rolls.

*I used plain Greek yogurt like suggested. I didn't shape them very well, but they stayed completely soft and moist for 3 days*

No Knead Whole Wheat Honey Sandwich Bread

2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110F)
5 tsp active dry yeast (2 packages/ .5-oz)
2 tbsp honey
1/4 cup vegetable oil
1 1/2 tsp salt

In a large, microwave-safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch.
In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.
If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute.
If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.
Lightly grease a 9×5-inch loaf pan. Turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1-inch above the sides of the pan.
Preheat oven to 400F.
Once bread has risen, remove plastic wrap and place loaf pan in the oven.
Bake for 30-35 minutes, until bread is dark golden brown.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

*This turned out perfect - especially with homemade strawberry freezer jam. It also stayed the exact same consistancy for over 3 days when I made it. It did not dry out AT ALL!*

FROM BAKINGBITES.COM

CHOCOLATE CHIP COOKIE PIE

Ingredients:

1 stick butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup flour

1 cup chopped pecans

6 oz. semi-sweet chocolate chips

dash of salt

1 frozen deep dish pie crust

Directions:

1. Pre-heat oven to 325 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time and mix well after each egg. Add vanilla and mix.

2. Combine remaining ingredients into mixture and spoon into pie shell. Bake for 60-70 minutes, or until top is golden brown and center is set. Serve warm!

I looked at it after the aloted time.....and it didnt look cooked, but when I touched the top, it was hard. So, the cooking time is perfect. We had ours with ice cream and hot fudge on top. Yum!

Adapted from : IOWAGIRLEATS.COM

Mexican Chicken Casserole

1 whole chicken cooked and cut into pieces(i just use canned chicken, cuz im lazy)

12 tortillas (cut up into bite size pieces)

4 oz. can chopped chilies

1 can of cream of mushroom soup

1 can cream of chicken soup

1 empty soup can with milk

½ lb. shredded cheese

salt and pepper to taste

Mix chili’s soup & milk in large bowl… layer tortillas, mixture, and chicken, twice in casserole dish, then top with cheese. Bake 350 for 30-45 minutes.

*** I use canned chicken(cuz i'm lazy and you can't taste the difference, you can also leave the chili's out for the kids, sometimes i do add onions for more flavor for the hubby=)***

I LOVED this as a kid, same with my siblings and it is soooo easy and cheap!!

Salsa Chicken

4 pieces chicken or pork

1 cup brown sugar

1 cup salsa

Put all in crockpot and cook 3-4 hours on low. Eat on rice or with tortillas.

Chicken Parmesan

I made this for dinner tonight and it was so YUMMY! Johnny even skipped using his fork and double fisted it into his mouth....I know, no shock there:)

1 1/3 cups bread crumbs
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika (i just realized I left this out. whoops. I guess this can be optioinal:)
1/2 tsp salt
1/2 tsp black pepper
2 egg whites
1/2 skim milk
1/2 cup all purpose flour
4 skinless bonless chicken breast halves, pounded to 1/2 inch thickness
1 jar marinara sauce (about 3 1/2 cups)
3/4 cup shredded mozzarella cheese
2 Tbs shredded parmesan cheese

DIRECTIONS:
Preheat oven to 400.
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 tsp salt and 1/4 tsp pepper.
In another bowl whisk the egg whites and milk together.
In a 3rd bowl stir together the flour, and the remaining 1/4 salt and 1/4 tsp pepper.
Dip each piece of chicken, 1 piece at a time, in flour, shaking off the excess, then egg, then bread crumbs, shaking off the excess.
Place breaded breasts in a glass baking dish that is spray with nonstick spray.
Bake breasts until cooked through and crumbs are browned, and about 15 min.
Top with marinara sauce and cheese and return to oven for an additional 10 min until cheese is bubbling.

Lime Chicken Picante

1/2 cup chunky salsa
2 Tbs butter
1/4 cup dijon mustard
6 Tbs plain yogurt
2 Tbs fresh lime juice
6 boneless chicken breasts
1 lime (slice into segments)

Combine: salsa, mustard, lime juice.
Add: chicken then cover dish and put in the fridge for at least 30 min.
Melt butter in large skillet. Add chicken to skillet. Saute (turn frequently) til brown on both sides.
Boil remaining marinade 4-5 min.
Add marinade to chicken and saute 3-5 min or til juice runs clear and glazing.
Remove chicken-boil marinade high for 1 min.
Spoon over chicken.
Add 1 Tbs of yogurt and 1 lime wedge on top and serve:)

EASIEST HONEY WHEAT BREAD EVER!!!

THIS IS FOR YOU CARLIE :)

No Knead Whole Wheat Honey Sandwich Bread
2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110F)
5 tsp active dry yeast (2 packages/ .5-oz)
2 tbsp honey
1/4 cup vegetable oil
1 1/2 tsp salt

In a large, microwave-safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch.
In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.
If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute.
If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.
Lightly grease a 9×5-inch loaf pan. Turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1-inch above the sides of the pan.
Preheat oven to 400F.
Once bread has risen, remove plastic wrap and place loaf pan in the oven.
Bake for 30-35 minutes, until bread is dark golden brown.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

thank you bakingbites.com

DUKAN DIET TURKEY BALLS

ground turkey (1 pkg)
pepper to taste
sugar free ketchup
mustard
cottage cheese (I usually use about 1/2 C.)
2 T. oat bran
grated onion - or onion powder


Roll int small balls and place on a cookie sheet. Use only a little bit of spray or it cooks onto the sheet. Cook on 350 for about 20 mins - then turn and cook a bit longer until it starts to brown.

I usually take out and put in a bowl and add a spoonful of teriyaki sauce (low sodium) and shake. Keep in the fridge in a air tight container for up to 5 days. These have almost no fat (if you use extra lean turkey. I find it comes out better and cooks better to use 93%-97% as opposed to 99%). tons of protein and fiber. Yum!

White Chocolate Raspberry Bundt Cake

I got this recipe from my friend while at a baby shower a couple of months ago and it was so good!

CAKE INGREDIENTS:
white cake mix
1/2 cup applesauce (no cinnamon)
package of vanilla pudding
1/2-3/4 cup frozen raspberries (thawed and mashed)
1 Tbs flour
1/2-3/4 cup white chocolate (melted)

Directions:
-Pre-heat oven 350 degrees
-Mix white cake mix as directed. Add applesauce and pudding mix.
-Mix batter well: remove 1/3 of the batter and place in separate bowl.
-Take the thawed mashed raspberries (I use a little mmore than 1/2 cup) and add flour and mix. Add berries to 1/3 batter and set aside.
-With remaining 2/3 batter add 1/2 cup (I always do more here too) melted white chocolate.
-Grease bundt cake pan and then coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
-Then add dollops of raspberry/cake batter mix to the chocolate in the pan.
-Then add the remaining white chocolate cake/batter mix to the pan.
-Make an "S" pattern throught the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.
-Bake 42-45 min. Let cool in the pan for a bit, then turn the cake out onto cooling rack. After it is cool, I triple wrap it in saran wrap and put it in the freezer. I like them frozen for 5-7 days before serving...but it's not necessary.

CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup)
1 brick softened cream cheese (8oz)
Mix butter and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.

Add 4-5 cups powdered sugar, one cup at a time. Beat until smooth.

Put in the fridge and let set an hour before frosting the de-frosted cake.

*I haven't made this yet so I don't know if her instructions to freeze the cake actually makes a difference*

BUNDT CAKE

1 box yellow cake mix
1 small box instant chocolate pudding
1/4 c. sugar
mix


add:
3/4 c. oil
3/4 c. water
4 eggs
mix


1 - 8oz sour cream
Stir in 3/4 c. mini chocolate chips


Spray bundt pan
Cook @ 350* for 50-55 mins


Take out of oven and let cool slightly. Turn right side up. Sprinkle with powdered sugar or chocolate glaze.
*Duncan Hines makes a new glaze ready to go in the cake section (vanilla is gross)
Or....melt chocolate chips with a little milk and pipe on in the ridges.

Crock pot Sweet and Sour Chicken

4 Boneless, skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tbs vinegar
2 Tbs worcestrershire sauce
4 Tbs soy sauce

Place chicken breasts in crock pot. COmbine other ingredients and pour over chicken. COok on high for 5 hours or on low for 8-10 hours. Serve with rice.

Good Old-Fashioned Cheesy Potatoes

12 large potatoes, boiled and grated or 1 (24-oz) bag frozen country-style hashbrowns, thawed.
1 (10 3/4 oz) can cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese (or a little more)
1/2 cup butter, melted (optional)
1/3 cup onions, chopped
2 cups corn flakes
2 Tbs butter, melted

Combine soup, sour cream, cheese, 1/2 cup melted butter and onions. Gently blend into potatoes. Pour into 9x13 glass baking dish. Crush corn flakes and mix in 2 Tbs melted butter. Sprinkle on top. Bake at 350 degrees for 40-45 minutes.

Cheese Sauce for Veggies

1/4 cup butter
1/4 cup flour
2 cups milk
1 teaspoon salt
1 1/2 cups grated cheese
1/2 tsp worcestershire sauce
1/4 tsp dry mustard
pepper to taste

Melt butter in saucepan. Mix in flour and cook for a minute. Stir in milk and cook until thickened, stirring constantly. Add rest of ingredients and stir until cheese is melted. Serve over steamed vegetable or baked potatoes.

RAMEN NOODLE ORIENTAL SALAD

1 medium sized cabbage, chopped finely or shredded (I use 1 prepackaged bag of broccoli slaw and 1 prepackaged bag of cabbage slaw)

- 3 green onions, chopped

- ½ cup slivered almonds, toasted

- 2 tablespoons sesame seeds (optional)

- ½ cup sunflower seeds (I don't add these)

- 1 package of dry Ramen noodles, broken up into little pieces

Dressing Ingredients:

- ½ cup vegetable oil

- Ramen noodle flavor packet

- 3 tablespoons vinegar (I use rice wine, but you can use white also)

- ½ tsp. pepper

- 1 tablespoon soy sauce

- 2 tablespoons sugar

Directions:

Combine the cabbage, green onions, sesame seeds and ramen noodles in a bowl. In a separate bowl, mix the dressing ingredients together and stir well. Before serving, toss the dressing into the cabbage, mixing well, and top with the slivered almonds and sunflower seeds.

If you plan to make the salad in advance, don’t add the ramen noodles until just before serving, otherwise, they will get soggy.

* Chicken is good in this as well.

PUPPY CHOW

We had this for after dinner snack - so good!

Yield: About 8 to 10 servings (possibly more if you’re not chocolate/pb obsessed like me)

Prep Time: 25 minutes

9 cups plain popcorn
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 teaspoon vanilla extract
1½ cups powdered sugar

1. Put the popcorn in a very large bowl.

2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.

3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.

4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.

5. Break it up and serve! Store leftovers in an airtight container.

courtesy of BROWNEYEDBAKER

PIZZA ROLL UPS

Guerrero whole wheat tortillas (they are the best, found at Walmart)
handful of shredded mozzarella
5-6 turnkey pepperoni
2-3 T. Ragu pizza sauce


Place torilla on microwave safe plate and drizzle with cheese and sauce. Add pepperoni. Cook for 30-60 seconds more until fully melted. Remove and roll up. Dip in extra suace if desired.
( I also like to broil mine on high for 3-5 minutes for crispy crust. Cut into pie slices.)
Perfect for after church snack or lazy days. Plus.....they are fairly healthy with the whole wheat torillas and cheese.

PEANUT BUTTER CRUNCH BROWNIES

Yield: 24 brownies

Prep Time: 20 minutes Bake Time: 25 minutes

1 batch of your favorite brownie recipe for a 9×13-inch pan (I recommend Chewy Brownies)
½ cup salted peanuts
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ cups Rice Krispies cereal

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

COURTESY OF BROWNEYEDBAKER

CHOCOLATE COVERED SMORES POPS

Cute idea for V.T.

graham crackers

large marshmallows

chocolate

graham cracker crumbs (or sprinkles)

Split graham crackers in half.

Cut 1 large marshmallow in half.

Place 2 halves side by side on top of graham cracker.

Place in the microwave for about 5 seconds until the marshmallows start to "puff" up. Place another 1/2 cracker on top and smoosh.

Insert stick and let marshmallows firm back up. (about an hour)

Once firm, melt chocolate per directions.....let cool off a bit and then spoon over the "pop".

Tap.Tap.Tap. the extra chocolate off and sprinkle with chopped nuts, crumbs or sprinkles.

Lay on wax paper and let cool and harden completely.

COURTESY OF LOVEFROMTHEOVEN

PULLED PORK SANDWICHES

1 Pork roast(shoulder or butt works well)

1 cup brown sugar

1 cup BBQ sauce

1/2 cup honey

Place Roast in Slow Cooker and cover with water, or coca cola. Cook on low for 5-7 hours, or until shreds easy. Shred, then add brown sugar, BBQ sauce and honey(can add more of any ingredient for flavor). I let it cook for an additional hour to soak in the flavor, but you can serve it right away!

BAKED RAVIOLI

2 c. marinara sauce
1 1/2 c. mozzarella cheese, shredded
16-18 oz fresh or frozen ravioli (i have even used tortellini)


Cook ravioli according to instructions. Drain water and return to pot. Toss with marinara and 1/2 the cheese. Transfer to a shallow baking dish. Sprinkle with the remaining cheese. Bake at 350 for 15-20 minutes until bubbly and beginning to brown.

CHICKEN POT PIE BOWLS WITH PUFFY CROUTONS

3 Tablespoons extra virgin olive oil
2 large carrots, peeled and sliced
2 stalks of celery, chopped
1 medium white onion finely diced
2 large boneless skinless chicken breasts, cooked and shredded
1 stick butter (I know, I hear the groans)
½ Cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cans chicken broth
1 Cup half and half (there go the groans again)
½ Cup low fat sour cream (better?)
1 Cup petite peas, frozen is fine
Salt and pepper to taste
Pinch of garlic salt, Lawry’s

1 sheet thawed puff pastry
1 egg mixed with 1 Tbsp water
¼ teaspoon Cajun seasoning

1. Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.

2. In a separate medium pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in chicken broth and half and half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.

3. Preheat oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.

4. Serve pot pie base in bowls and top with puffy croutons.

PICKY-PALATE.COM________________________________________________

STRAWBERRIES WITH CREAM CHEESE FILLING

32 fresh whole strawberries

12 oz. cream cheese, softened

1/2 cup confectioners sugar

1/4 tsp almond extract

grated chocolate for garnish

Cut a thin slice from the stem end of each strawberry so that they stand upright, then cut each berry carefully into four wedges, cutting almost to, but not through, the bottoms. Fan the wedges just slightly, but be careful not to break them. Set berries aside.

In a mixing bowl, beat together the cream cheese, confectioners sugar and almond extract until light and fluffy. Pipe filling into strawberries using a decorating bag with decorative tip. Grate chocolate over top to garnish, drizzle chocolate on top or dip.

Cover and chill until ready to serve.

COURTESY OF MEANDMYPINKMIXER.BLOGSPOT

CILANTRO-LIME VINAIGRETTE

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

LEMON CHICKEN MARINADE

4-6 chicken breasts
2/3 c. lemon juice
2 T. vegetable oil
1 pkg italian seasoning

Marinade for several hours. Once chicken is removed, put remaining marinade in saucepan. Add 2 T. butter and bring to a boil. Boil for 5 minutes. Baste chicken while grilling.