Veggies
Just stack tomatoes, some mozzarella cheese and asparagus and drizzle with some balsamic vinaigrette. I would love to add cucumbers to it. I love cucumbers!

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Baked Apples in a Bag. Quick and easy snack when youre craving something sweet but want something decently healthy.

1 apple, 1tsp sugar, 1tsp water, 1/4tsp cinnamon, 1/4 tsp cornstarch. Put in bag and microwave 2 min. tasty treat! Only 59 calories!aption

Add
Starbucks iced coffee made at home
10 cups coffee 1/2 cup sugar 1/2 cup brown sugar 1/2 cup vanilla creamer. —

 Koolaide cubes

Cornbread Supreme with Shrimp & Spinach

preheat oven to 375 degrees f.

3 piece thick-sliced bacon
1 stick butter, melted and cooled
1/4 cup milk
6 dashes of louisiana hot sauce [optional]
1 medium sweet type onion, peeled, chopped
1 lb. shrimp, peeled, deveined, cooked, chopped
4 eggs
1 package 6.5 oz. martha white yellow [white cornbread mix is better]
cornbread
mix
1 10 oz. pkg frozen spinach (or broccoli (your choice), thaw and squeeze
out
all juice)
2 cup finely grated sharp cheddar cheese (reserve 1/2 cup for topping)
chopped fresh parsley for garnish

in a 10 inch [or large] iron skillet, fry bacon until crisp; remove from
pan, cool and reserve for garnish. pour off excess grease, wiping crumbs
from pan with paper towel leave just enough grease to coat sides and
bottom of skillet. place skillet in preheated oven. in electric mixer,
beat eggs until light and fluffy. add cornbread mix, milk, melted butter,
and hot sauce [optional] until blended; then mix in onion, squeezed
spinach or broccoli; fold in chopped shrimp, and cheese except for(1/2
cup). remove iron skillet from oven. place mixture in hot skillet and top
with remaining cheese. bake for 30 minutes or until pick comes out clean.
remove from oven, garnish with crumbled bacon and chopped parsley.

— with Tammy Cogar De'Planche.

Vinegar Barbecue Sauce Recipe

Yield. Makes about 1 1/2 cups. Click here to calculate how much you need and for tips on
Preparation time. About 30 minutes.

Ingredients
1 1/2 cups of distilled vinegar
1 teaspoon hot sauce
2 tablespoons sugar (white, light brown, or dark brown)
1 tablespoon salt
2 teaspoons crushed red pepper
2 teaspoons finely ground black pepper

About the vinegar. Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. So I tried my recipes with both and I liked the distilled better. If you want to use cider, feel free.

Optional. Some folks like to add warm melted butter to this recipe for richness. Butter also helps release fat soluble flavors in the peppers. Up to a stick would be fine. Do it just before serving, and warm the sauce first so the butter doesn't harden.

Method
1) Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.

2) You can use it as a mop when you cook, you can use it as a finishing sauce when you serve the meat, or both. In the Carolinas it is usually used as both a mop and a finishing sauce.

3) To use it as both a mop and finishing sauce, warm it, pour a few ounces into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That's why you don't want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.

Beer-Battered Buttermilk Fried Chicken

Beer/Buttermilk Soaked Chicken

Buttermilk Soak

1. 3 cups buttermilk
2. 2 tablespoons kosher salt
3. 1 tablespoon freshly ground black pepper
4. 2 teaspoons cayenne pepper
5. 4 pounds medium chicken wings, thighs and drumsticks

Beer Batter

1. 2 cups all-purpose flour
2. 2 teaspoons onion powder
3. 2 teaspoons garlic powder
4. 2 teaspoons cayenne pepper
5. 2 teaspoons kosher salt
6. 2 teaspoons freshly ground black pepper
7. 18 ounces crisp beer, such as lager or Pilsner (2 1/4 cups)
8. Vegetable oil, for frying

1. In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
2. In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
3. Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
4. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

Make Ahead The fried chicken can be kept at room temperature for up to 4 hours.

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Soft Garlic Knots
http://foodgasms1.blogspot.com/
Ingredients:
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1 and 1/4 teaspoons salt
2 tablespoons olive oil
1 cup plus 2 tablespoons lukewarm water

Topping:
4 cloves peeled, finely chopped garlic
4 tablespoons melted butter
1/4 teaspoon Italian seasoning

In the bowl of a stand mixer combine the dry ingredients together (including yeast) then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form a smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm area for about 1 hour, until it’s doubled in bulk.
Divide the dough into 8-10 equal pieces. Roll each piece of dough into a long rope, about 10 inches long. Tie each rope into a loose knot. Fold the ends underneath the roll and tuck in to secure. Place knots on a large baking sheet and let rise for 45-50 minutes or until large and puffy. Don’t put rolls too closely together as they’ll double in size and you don’t want them to touch while baking. While rising, preheat oven to 350 degrees. Bake for 15-18 minutes or until just golden brown. When rolls are baking, prepare topping by mincing garlic and combining with butter and Italian seasoning. Brush on hot rolls just out of the oven.

Serve warm, or reheat in microwave just prior to serving.

aption

Cinnamon Roll Bread Pudding

Ingredients:

Bread Pudding:

12 store bought cinnamon rolls, cooked
6 eggs
1 1/2 c half and half
2 tsp cinnamon
1/2 tsp nutmeg
Raisins (optional)

Glaze:

1 c powdered sugar
1 1/2 TBSP water
1 tsp vanilla
1 tsp cinnamon

Directions:

Heat oven to 350 degrees F. Coat a 9×13 inch baking dish with cooking spray. In a blender, combine the eggs, half and half, and the spices and puree until smooth. Add raisins (if using). Cut each cinnamon roll into 1-inch cubes and arrange into baking dish. Pour egg mixture over the cubes , and as you pour, use your fork and smoosh the rolls into the pan. This helps the bread absorb more of the liquid. Bake for 25-30 minutes until the bread pudding is puffed up and slightly browned.

In a medium bowl, whisk the powdered sugar, water, vanilla, and cinnamon until smooth. To serve, drizzle the bread pudding with the glaze.

— with Tammy Keinath.

Old fashioned chocolate pie
1-1/4 cup of sugar
1/2 cup of plain flour
1/4 cup of cocoa
dash of salt
4 egg yolks
2 cups of milk
1/4 cup of butter
1 tsp of vanilla
1-9" pastry shell baked

Bake pie crust until golden
Combine first 4 ingredients in a sauce pan; set aside.
Combine milk and egg yolks.
Stir milk and egg yolks into mixture; add butter.
Cook over medium heat, and stir constantly until mix thickens and boils.
Remove from heat; stir in vanilla; spoon into pastry shell.
You can put a meringue on top if you want, but this is only optional using the egg whites from eggs used for pie.

— with Tammy Keinath.

Baked Chicken Strips..Ingredients:
Nonstick cooking spray
1 cup All-Purpose Flour
Pinch salt
Pinch ground black pepper
4 large egg whites
1/2 cup reduced fat (2%) milk
1 1/2 cups crushed cornflakes
4 ounces Sharp Light Cheddar, grated (about 1 cup)
6 boneless chicken breast halves, cut into 1/2-inch-wide strips
Directions:
1. Preheat oven to 375°F. Coat 9-by-13-inch baking dish with cooking spray.

2. In three separate bowls:
- mix together flour, salt and pepper
- beat together egg whites and milk
- mix together cornflakes and cheese

3. Dip chicken strips first into flour, then into egg white mixture, then into cornflake mixture, turning to coat. Place in baking dish. (Discard any unused mixture.)

4. Bake for 25 minutes or until nicely browned, turning over after about 12 minutes. Serve with ketchup or barbecue sauce if desired.

— with Mekoal Neff, Chelsea Hudson and Lacey Holt.

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Banana split cake
9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
Jar cherries
1 cup chopped PLANTERS Pecans
Make It
Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.,cherries.

— with Tammy Keinath.aption

Banana split cake
9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
Jar cherries
1 cup chopped PLANTERS Pecans
Make It
Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.,cherries.

— with Tammy Keinath.

Broken Glass Cupcakes


Ingredients
1 Can white frosting
1 Box Red Velvet Cake Mix


Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar


Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring



Directions
Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.

Divide cake batter between lined cupcake tins.

Bake according to box instructions. Let cool and frost cupcakes with white frosting.

Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.

Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.

Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

Vodka Slushies
Ingredients
1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, defrosted
2 cups vodka

Directions
Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy.

Scoop into punch cups or wine glasses and serve.

Healthy cookies
These are great for the kids. NO SUGAR
When you have a sweet tooth and want to stay on track, here's a nice treat. Sugar is NOT an added ingredient.

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon
Bake at 350 degrees for 15-20 minutes

— with Kathy Lyles-Stewart.

Creamed Potatoes and Peas

2 lbs red potatoes, boiled
¼ cup butter 3 Tbsp. flour
1 ½ tsp. salt
¼ tsp. pepper
1 ½ cups milk
1 cup evaporated milk
10 oz. frozen peas
½ cup onion, diced
4 slices bacon, cooked and crumbled

Preheat oven to 325 degrees F. Cut potatoes in half and place on greased baking pan. Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper. Add milk, stirring constantly until right consistency. Pour sauce over vegetables. Top with bacon and bake for 20 to 25 minutes.

— with Kathy Lyles-Stewart.

Easy Crockpot Lasagna
This lasagna tastes like you spent all day making it without all of the work.

Prep Time:
15 min
Total Time:
4 hrs 15 min
Servings:
10 servings
Ingredients

1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions

1 In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
2 Add spaghetti sauce and water and simmer for about 5 minutes.
3 Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
4 Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
5 Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
6 Do not overcook and don't try to speed up the process by cooking it on high.
7 *Works best with a 4 to 6 quart size slow cooker.

For the wings you'll need:
4 lbs. wing portions
2-3 Tbs. Cajun seasoning [I used Mr. Pete's, use more or less to your taste]
1 Tbs. baking powder
For the sauce:
1 1/2 cups hot sauce
1/2 stick butter [4 Tbs]
3/4 cup honey
1/2 cup Annie Chuns Korean Sweet & Spicy Sauce [see cook's note]
1/2-1 tsp. Cajun seasoning

To prep the wings: Mix together the seasoning blend [Cajun seasoning plus baking powder] and rub onto all sides of the wings. Lay the wings in a single layer on a pan and leave uncovered in the fridge overnight or for at least 8 hours.

To prepare: Preheat the oven to 450°F and line a baking sheet with aluminum foil. Spritz with cooking spray. [I usually cover the baking sheet with aluminum foil for easy clean-up] Arrange the wings in a single layer on the baking sheet, and spritz the top side with cooking spray, then lightly sprinkle with additional Cajun seasoning. Bake at 450°F for 20 minutes, then turn and bake for an additional 10-15 minutes or until the juices run clear.

After the wings are cooked through, increase the oven temperature to broil. Brush the wings with the sauce, and broil on each side for 2-3 minutes until they begin to char. Remove to a platter, brush with additional sauce and serve. Use leftover sauce on the side. Yield: 4 lbs wings

To make the sauce: While the wings are cooking, mix together the sauce ingredients. For a time saver, the sauce can be made ahead, and reheated, if you like. Simmer the sauce over low heat in a heavy bottomed sauce pan until reduced by approximately 1/3.

ADULT fish Bowl punch

10 ounces vodka
10 ounces coconut rum
6 ounces Blue Curacao liqueur
12 ounces sweet-and-sour mix
20 ounces pineapple juice
32 ounces lemon- lime soda
blue food coloring, if desired
3 small fishbowls (each holding 4-5 cups volume)
1 box (6 oz) Nerds candy
12-16 Swedish fish candies
ice
fruit slices (3 each, lemon, lime and orange)
9 drinking straws
Directions

1 Mix liquors, sweet-and-sour mix, pineapple juice and soda in a large container. Cover tightly and refrigerate until ready to serve
2 To serve, divide the Nerds candy between the three fishbowls and place at the bottom of the bowl.
3 Add ice. Arrange the fish around the outside of the fishbowls - use the ice to hold them against the sides.
4 Carefully add the punch mixture, dividing equally. Top with the fruit slices and straws.
5 Top with a little lemon-lime soda, for bubbles
6 Enjoy! —

crock pot chesse cake

Ingredients
3 8oz Packages of Philadelphia Cream Cheese
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted
Instructions
Allow Cream Cheese to get to room temperature.
Open cream cheese and place in large bowl.
Add Sugar.
Mix until sugar and cream cheese are well blended.
Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
In a separate bowl, add graham cracker crumbs and melted butter.
Mix well as this will form your crust.
Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
Add the graham cracker crumbs mixture to the bottom of the pan.
With a spoon, pat the graham crackers out til you have a smooth layer.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
The cheesecake will begin to crack on the sides.
Let cool for 30m to 1h.
Remove and let set in the refrigerator for at least 1 hour.
Serve.

Crock Pot Apple Butter
Here's what you are going to need:
5 1/2 pounds Gala Apples, peeled, cored and thinly sliced
1 cup of white sugar
1 cup of packed brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon Allspice
1/4 teaspoon salt

Here's what you need to do:
Peel, core and thinly slice 5 1/2 pounds of Gala Apples. You can certainly use any kind or any combination of apples you like...there aren't any rules but you may need to adjust the sugar depending upon how tart your apples are.
In a large bowl, combine the sliced apples along with all of the spices.Pour into a large slow cooker.
Cover and cook on high for 1 hour. Reduce heat to low and continue cooking for 10 hours.Use a stick blender to puree the apple butter. If you don't have a stick blender, you can use a blender but be careful because the mixture is HOT. If you use a blender, puree small amounts at a time until all of the mixture has been pureed and then return the mixture to the slow cooker. Continue cooking on low, uncovered for another 2 or 3 hours until the mixture reaches the desired thickness.
**Makes about 4 pints depending upon how thick you like your apple butter.

OREO COOKIE DESSERT

1 bag Oreos, crushed 8oz cream cheese, softened 1/4 cup butter 1 cup powdered sugar 3 cups milk 2 sm boxes instant vanilla pudding 1/2 tsp vanilla 12 oz Cool Whip, thawed Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. fold in cool whip after pudding has set. add cream cheese mixture. layer with Oreos... Chill until ready to serve

Fudge

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.
Dough
1 cup all-purpose flour
½ cup whole-wheat flour
¼ tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 ½ cups)
1 ½ cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into ½-inch cubes (1 ½ cups)
2 ¼ cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
½ cup fresh or thawed frozen peas
½ cup fresh or thawed frozen corn kernels
1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving

Boston Cream Cupcakes...Ingredients

CUPCAKES

1 3/4 cups All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup milk
FILLING

1 (4 serving size) package instant French vanilla pudding & pie filling mix
1 1/2 cups heavy cream
1 tablespoon water
GANACHE

1/2 cup heavy cream
2/3 cup dark chocolate chips
Preparation Directions

HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
For Cupcakes: COMBINE flour, baking powder and salt in medium bowl. Beat sugar and butter in large bowl with electric mixer on high until light and creamy. Beat in eggs, one at a time. Beat 2 minutes. Beat in vanilla. Add flour mixture in thirds, alternating with milk. Beat until smooth. Divide evenly into prepared muffin cups.
BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
For Filling: COMBINE pudding mix, cream and water in medium bowl. Whisk 2 minutes.
For Ganache: HEAT cream in small saucepan on low heat until hot, but not boiling. Remove from heat. Stir in chocolate chips until melted. Let stand 5 minutes.
REMOVE cupcakes from paper baking cups. Cut cupcakes in half crosswise using a serrated knife. Spread 1 rounded tablespooon filling on bottom halves. Place tops back on filling. Spread 2 teaspoons ganache over tops. Store in refrigerator

— with Nelda T. Brock.

Ding Dong Cake
Perfect chocolate cake! So simple :)

1 box of Devil's Food cake mix
8 oz pkg cream cheese, softened
3 c. Powdered sugar
1 stick butter, softened
8 oz Cool Whip
1 tub milk chocolate frosting

Directions:
Prepare and bake the cake as directed on the box, splitting batter into 2 round cake pans.

Filling: Mix and cream together the butter and cream cheese. Add powdered sugar and fold in Cool Whip.

After the cake is completely cooled, cut each through the middle so you end up with 4 layers(or you can just leave it at 2 layers, doesn't make any difference, really). If you decide to cut them, putting the cake in the freezer for 10-15 mins helps it stay firm and not so crumbly when you cut.

Spread a good amount of the filling on top, staying about 1" from the edge. You will have plenty to put a good amount of filling on each layer.
Once cake is layered and filling on, frost entire cake with the milk chocolate frosting.

This cake is a great chocolate cake and the filling is wonderful, you have enough left over to do another lol. This is a quick new favorite. Enjoy!

No Bake Chocolate Covered Peanut Butter Balls

1-18 oz. jar of smooth or chunky peanut butter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.

Store the candies in a sealed container in the refrigerator.

**Warning** These little candies are very addictive!!

—

Cucumber-Lemonade Chiller

Ingredients
3 large cucumbers

1 tablespoon(s) chopped fresh rosemary, plus 4 sprigs for garnish
1 cup(s) water
6 ounce(s) (3/4 cup) gin
1/2 cup(s) lemon juice
3 tablespoon(s) agave syrup (see Tips & Techniques)

Directions

Cut 12 thin slices of cucumber for garnish.
Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary, and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice, and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

Ginger Shandies

3 bottle(s) (11.2-ounce) chilled Hoegaarden beer
1 bottle(s) (12-ounce) chilled ginger beer
1 thinly sliced lemon
Mint sprigs, for garnish
Directions

In a large pitcher, combine Hoegaarden with ginger beer. Stir in most lemon slices and mint sprigs. Fill 6 rocks glasses with ice. Add remaining lemon slices to glasses and pour in shandy. Garnish each drink with a mint sprig and serve.

Copy Cat Olive Garden Alfredo Sauce

1 pkg Pasta (penne or fettuccine)
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper

Make Pasta to your liking.
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking).
Mix the hot sauce into the noodles and serve. Just like Olive Garden

Oatmeal Cake Cupcakes

Cake Ingredients:
1 and 1/2 cups boiling water
1 cup rolled oats (not instant or quick oats)
1/2 cup butter (1 stick, room temperature)
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 and 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 350 degrees. Prepare two cupcake pans with cupcake liners. Boil water. Pour over oats and let sit until cool. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Set aside. In the bowl of a stand mixer, cream together butter, brown sugar and white sugar for about 3 minutes or until light and fluffy. Add eggs one at a time, beating each until incorporated. Slowly add flour mixture, beating until just combined, and then add oats. Stir until combined. Fill each cupcake tin 2/3 full (not more than that, these rise a lot!). Bake for 22-24 minutes or until a cake tester comes out clean. Let cool in pans for 5-7 minutes, then remove to cool completely on a wire rack.

Filling ingredients:
1 stick of butter
1 cup packed brown sugar
6 oz evaporated milk
2 teaspoons vanilla
8 oz flaked, sweetened coconut

In a heavy bottomed saucepan over medium heat, melt butter. Add brown sugar and stir until boiling. Slowly add evaporated milk, stirring continuously until bubbling. Add vanilla and coconut, stirring until well combined. Set aside until slightly cooled.

Cut a cone out of the top of each cupcake, reserving the cone, and fill with a heaping teaspoon of filling mixture. Replace cone top.

Frosting ingredients:
3 cups heavy (whipping) cream
1 cup packed brown sugar
2 Tablespoons butter
1 teaspoon vanilla

Have ready a heavy saucepan no more than 6 to 7 in. in diameter, a bowl (wider than bottom of saucepan) filled with cold water, and a candy thermometer.

Pour 1/2 cup cream into saucepan, resting bulb of candy thermometer in liquid. Add sugar and butter and stir over low heat until sugar dissolves and mixture boils. Continue boiling, without stirring, until candy thermometer registers 238°F, or a small amount dropped into cold water forms a soft ball. Immediately remove from heat and place bottom of pan in bowl with water. Let cool to lukewarm (about 110°F).

Beat remaining 2 1/2 cups cream and the vanilla in a large bowl with mixer on medium speed until soft peaks form when beaters are lifted. Whisk or stir about 1/2 cup into the caramel, then another 1/2 cup. Add caramel mixture to remaining whipped cream and beat a few seconds until stiff. Use immediately, or cover and refrigerate up to 2 days. Rewhip briefly before using.

Place frosting in a piping bag and pipe a big dallop of frosting on each cupcake. Garnish with caramel sauce or toasted flaked coconut.

Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown

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SHRIMP SALAD

1 1/2 tablespoons kosher salt
1/2 lemon cut in half
2 pounds large shrimp, raw, deveined, out of shell
1 cup mayonnaise
1/2 teaspoon Dijon mustard
1 tablespoon white wine
1/2 teaspoon freshly ground black pepper
3 tablespoons minced fresh dill
1/2 cup minced red onion
3 stalks minced celery
3 scallions, chopped

Bring 5 quarts of water, the 1 1/2 tablespoons salt, and the lemon to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3-5 minutes or until the shrimp are cooked through. Remove with a slotted spoon to a bowl of cold water. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1/2 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion, scallions and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

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CHOCOLATE DIPPED BACON WITH SEA SALT

BAKE THICK CUT BACON AT 350 UNTIL CRISP DRAIN ALL OIL WELL AND PAT BETWEEN PAPER TOWELS. LET COOL. MELT DARK CHOCOLATE CHIPS AND DIP BACON SLICES. TOP WITH COARSE SEA SALT AND LET SET UP.

Add
HOMEMADE SAMOAS

STEP ONE: THE COOKIES
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
up to 2 tablespoons milk

Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.
Cream butter and sugar. Add flour, baking powder and salt. Add vanilla and milk. Only add a little milk at a time just to help dough come together. U don't want to add too much and make it sticky. Roll dough 1/4" thick and cut out circles. (NO cookie cutter? just use a glass upside down) Then u will want a smaller cutter for the center. If u don't have one, try using a straw or skip this part because the filling covers a lot of the center anyway! Bake 12-14 minutes or until lightly golden brown. Cool completely.

STEP 2: DIP THE COOLED COOKIES
MELT 1 BAG CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER BUT I DIPPED ENTIRE COOKIE.

STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.
3 cups shredded sweetened coconut
12 oz. caramels
1/4 teaspoon salt
3 tablespoons cream
Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins. When smooth, stir in the toasted coconut.
Using a small spoon or spatula, spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up.caption

Mojitos

Ingredients
2 ounces of Simple Syrup
2 ounces club soda
2 ounces of white rum
One Lime
5-6 fresh peppermint leaves
Instructions
Muddle the mint in the bottom of the mixing glass, then squeeze the juice of the lime into a mixing glass. Put the squeezed lime parts into the drinking or serving glass. In the measuring glass add the rum, simple syrup, and club soda. Pour the mix into the mixing glass and stir all the ingredients together. Next, pour the contents of the mixing glass into drinking glass. Top off the drinking glass with ice, and you may garnish with a sprig or mint or two.

— with Kathy Lyles-Stewart.

Gluten -Free Caramel Cheesecakes
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla
caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.
Bake for 40 minutes.
While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
Spoon about 1 tablespoon caramel over each cheesecake.

— with Kathy Lyles-Stewart.

Spaghetti Stuffed Garlic Bread

Ingredients

2 cans Chef Boyardee Spaghetti with Meatballs
2 cans Garlic Breadsticks
¼ C cornmeal
¼ C butter, melted and divided – 2 Tbsp by 2 Tbsp
1 C shredded Italian Blend Cheese
Instructions

Preheat oven to 375°F
Sprinkle 2 Tbsp cornmeal onto a parchment lined baking sheet or pizza stone
Lay out one sheet of garlic breadstick dough on top of the cornmeal, brush with 2 Tbsp melted butter and sprinkle with ¼ C cheese
Spoon about ¾ of the spaghetti and meatball mixture down the center of the breadsticks, lengthwise. Top with ½ C cheese
Lay the other sheet of breadstick dough on top of the other, making the edges meet. Pinch and roll the edges together and up all the way around, creating a seal and raised edge.
Brush the top with the rest of the melted butter and sprinkle with cornmeal and the rest of the cheese.
Bake for 17 minutes or until crispy and golden brown

Brush with more melted butter after it comes out of the oven

Candy Bar Freezer Dessert Recipe

Ingredients
2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped

Directions
In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.

— with Alvaro Gamil.