M'n'M COOKIES

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1-1/2 cups all purpose flour

1/4 cup instant vanilla pudding

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup chocolate chips (mini's work great)

1 cup M and M's (mini's work great)

Preheat oven to 350 degrees F.  Line baking sheet with parchment or use silpat.

Cream cream your butter and sugars until well combined.

Add your egg and vanilla mixing to combine.

Add your flour, pudding mix, baking soda and salt, stirring to combine.

Add chips and m and m’s stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Makes 2 dozen cookies

10 minutes on my air-bake pans was perfect!

LAYERED DORITO CASSEROLE

1 bag Doritos

1 onion, diced

1 pound lean ground beef

1 clove garlic, minced

10oz Rotel or salsa

1 package taco seasoning

1 cup sour cream

1 can cream of chicken or mushroom soup

2 cups shredded cheese

Optional toppings

Lettuce

Tomato

Olives

Sour Cream

1. Preheat oven to 350 degrees.

2. Cook ground beef with onion and garlic until no pink remains. Add taco seasoning, rotel/salsa and ¼ cup of water. Cook until thickened, about 5 minutes and remove from heat.

3. In a large bowl, beef mixture, 1 cup sour cream, soup and 1 cup of cheese.

4. Slightly crush Doritos (not completely, you don't want crumbs).

5. Layer in the following order:

1/3 of the Doritos

1/2 the meat mix

1/3 of the Doritos

1/2 meat mix

1/3 of Doritos

Remaining cheese.

6. Spray a piece of foil with cooking spray and cover casserole.

7. Bake 30 minutes covered, remove foil and bake uncovered for an additional 20 minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if desired.

CORNBREAD (w/CHEESY STUFFED OPTION)

1 c. buttermilk

1/2 c. unsalted butter

1/4 c. honey

2 large eggs

1 c. all-purpose flour

1 c. yellow cornmeal

1/2 tsp. baking soda

1/4 tsp. salt

***6-8 oz. cheese, pepper jack, cheddar, whatever you like (optional)***

Preheat oven to 375 degrees F.

Combine buttermilk, butter, honey and eggs in a medium bowl. Whisk to evenly combine.

In a separate large bowl, whisk together flour, cornmeal, baking soda and salt. Pour wet ingredients into the dry ingredients and stir until just combined.

Grease 9x9 dish or use a spring-form pan.  

Pour batter into prepared pan.  Bake for 25-30 minutes until, knife inserted into center comes out clean.

***CHEESY STUFFED OPTION -- Spread half of the cornbread batter into the pan. Sprinkle cheese on top to create an even layer. Pour remaining batter and spread to cover the cheese. Bake for 25-30 minutes, until the cornbread is golden and cooked through.  Let cool for 5 minutes in pan. Slice and serve warm.

ONE PAN ENCHILADA PASTA

2 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

1/2 of a small onion, diced

1.25 pounds of ground meat

1 env. taco seasoning

2 cups of low-sodium chicken broth

1 19oz can of red enchilada sauce

8oz (about 2 1/2 cups) of dried rotini pasta

2 cups of freshly shredded Colby Jack cheese

green onions

black olives

1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.

2. Add ground meat and cook, breaking meat up with a wooden spoon until browned.

3. Add taco seasoning

4. Add pasta, chicken broth and enchilada sauce to pan.

5. Bring to a boil, then reduced heat to low and cover.

6. Cook on low, with pan covered for about 15 minutes.

7.    Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.

8. Remove from heat and stir in 1 cup of cheese.

9. Top pasta with additional cup of cheese until melted.

10. Garnish with black olives and green onions.

SLOW COOKER PEANUT BUTTER SWIRL CAKE

1 box yellow cake mix

1 cup water

3 eggs

½ cup creamy peanut butter

TOPPINGS:

3 TBL creamy peanut butter

2-3 TBL milk

1 cup powdered sugar

2 TBL Hershey syrup

20 Reeses miniatures cut in half

Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.

Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.

Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

BUTTERFINGER PIE

1 refrigerated pie crust

4 oz. softened cream cheese

1/3 cup creamy peanut butter

½ cup sugar

12 oz cool whip (divided)

2 cups chopped Butterfingers candy bars (divided)

Heat oven to 450° F.

Unroll 1 refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.

In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.

Carefully fold in 8oz cool whip. Stir in 1 1/2 cups chopped Butterfinger candy bars.

Spread mixture in pie crust. Spread 4oz cool whip over top; sprinkle with 1/2 cup chopped Butterfinger candy bars. Refrigerate pie 1 hour before serving.

Store loosely covered in refrigerator.

NUTTY BUDDY PEANUT BUTTER PIE

8 Little Debbie Nutty Bars

4 tbsp melted Butter

1 cup Peanut Butter

8 oz softened Cream Cheese

1 cup Powdered Sugar

8 oz package Cool Whip thawed

Place Nutty Bars in a food processor and pulse until they’re small crumbs.

Add the melted butter and stir with a fork to combine.

Press into a pie pan and place it in the fridge while you finish the rest of the pie.

Combine peanut butter and cream cheese and beat until it’s combined.

Add the powdered sugar and beat until smooth.

Fold in whipped topping.

Pour into the crust and smooth the top. Refrigerate 2-3 hours or overnight.

***if you want garnish, chop up more nutty butter bars to sprinkle on top!

THREE BERRY PIE

Double pie crusts

1 cup fresh strawberries, halved

2 cups fresh raspberries

1-1/2 cups fresh blueberries

      (can sub 4-4.5 cups frozen berries)

¾ cup white sugar

1/3 cup cornstarch

Line a pie pan with one crust.

1. In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.

2. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.

3. Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.

4. Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.

5. Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

EASY TURKEY GRAVY

Yields: 7 cups

5 cups turkey stock with pan drippings, fat skimmed off

1 (10.75 ounce) can condensed cream of chicken soup

1 teaspoon poultry seasoning

1/2 teaspoon black pepper

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/3 cup butter

1/3 cup all-purpose flour

1. Make a roux with the butter and flour. Add the stock and bring to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. If you have a gravy starter packet that came with your turkey, pour it in now. 

2. Reduce heat to low, and let simmer.

3. If needed thin with milk.

PERFECT TURKEY & HOW TO THAW & CARVE

Thawing turkey in the refrigerator is recommended. If short on time, you may thaw the turkey in cold water in the original wrapping, making sure the water is changed every 30 minutes to keep the turkey surface cold.

REFRIGERATOR TURKEY THAWING TIME:

8-10 lb. turkey = 2-3 days

12-16 lb. turkey = 3-4 days

16-20 lb. turkey = 4-5 days

20-24 lb. turkey = 5-6 days

PERFECT BRINED TURKEY

THE BRINE:

1 (12-18 pound) whole turkey, neck and giblets removed

1.5 cups kosher salt

1 gallon chicken stock (16 cups)

1 TBL dried rosemary

1 TBL dried sage

1 TBL dried thyme

Place the bird in a large stock pot. (I usually put it in a roasting bag inside the stock pot). Mix salt, stock, rosemary, sage, thyme and cover the bird with brine mix. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 24 hours.

TO COOK THE BIRD:

½ cup butter, softened

¼ cup butter, softened

2 large onions, peeled and chopped

4 carrots, peeled and chopped

4 stalks celery, chopped

1 lemon quartered (optional) 

2 sprigs fresh thyme (or 1 tsp dried)

1 bay leaf

1 cup chicken stock

¼ cup butter (after foil is removed)

Preheat oven to 350 degrees F. Thoroughly rinse the turkey, and discard the brine mixture.

Pat dry. Rub ½ cup softened butter under and over the skin.

Place breast side up on a roasting rack or in a roasting bag, in a shallow roasting pan.

Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, lemon, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan or in bag, and cover with the 1 cup chicken stock. Cover tightly with foil if not using a roasting bag.

Roast for 2/3 of the total cooking time (see chart below). Take off foil or cut open the bag and peel back. Brush or rub with ¼ cup butter.

Roast for the remaining 1/3 of the cooking time until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Allow the bird to stand about 30 minutes before carving. Use the drippings to make the best gravy (recipe below)!

ROASTING TIMETABLE:

Turkey Weight            Total cook Time               Remove foil after

8 to 12 pounds           2-3/4 hours to 3 hours     1 hr. 45 min to 2 hours

12 to 14 pounds         3 to 3-3/4 hours              2 hrs. to 2 hr. 30 min.

14 to 18 pounds         3-3/4 to 4-1/4 hours        2 hrs. 30 min. to 2 hr 50 min.

18 to 20 pounds         4-1/4 to 4-1/2 hours        2 hrs. 50 min. to 3 hours

20 to 24 pounds         4-1/2 hours to 5 hours     3 hrs to 3 hrs. 15 min

24 to 30 pounds         5 to 5-1/2 hours              3 hrs. 15 min. to 3 hrs. 45 min.

Turkey is done when the meat thermometer inserted in the breast reads 170° F. and 180°F. when inserted deep in the thigh, not touching the bone. Juices should be clear.

HOW TO CARVE A TURKEY:

Use a long, sharp carving knife and meat fork to prevent the turkey from moving. Carve on a cutting board. Allow the turkey to stand 15 to 20 minutes after cooking before carving.

Remove the plastic clasp holding the drumsticks together.

Hold the end of the drumstick. Cut through the joint between leg and body. Remove the entire leg by pulling out and back. Serve whole or cut through the joint of the thigh and drumstick.

Make a long, horizontal cut into the breast just above the wing. Insert a meat fork in the top of the breast.

Starting halfway up the breast, carve thin slices down to the horizontal cut.
Continue to carve thin slices, starting at a higher point each time.

Repeat steps on the other side of the turkey.

THANKSGIVING MENU IDEAS

MAIN:

Perfect Brined Turkey**

APPITIZERS:

Veggie Tray

Turkey Cheese Ball

SIDE IDEAS:

Stuffing

Perfect Mashed Potatoes 2 Ways** 

Easy Turkey Gravy**

Glass Block Jello**

Rolls

Cranberry Sauce**

VEGGIE IDEAS:

Corn

Carrots & Cranberries

Bean
Green Salad
Bacon Cheddar Green Bean Casserole**

PIES & SWEETS:

Perfect Pumpkin Pie**

Apple Pie in a Bag**
Three Berry Pie**
Nutty Butter Peanut Butter Pie**
Butterfinger Pie**

**Recipe on Blog

SUPER GOOEY CHERRY CHOCOLATE CHERRY COOKIES

1/2 cup (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

4 ounces semisweet chocolate, chopped

1 cup packed light brown sugar

1 1/2 cups granulated sugar

1 teaspoon pure vanilla extract

4 large eggs

2 tablespoons buttermilk

1 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

11 ounces (1 bag) semisweet chocolate chunks

1 cup dried cherries

Preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)

Put the butter and both chocolates in a medium microwave-safe bowl. Heat 1 minute then stir. Repeat in 30 second intervals until just melted together.

Stir the light brown, granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs one at a time and stir. Add buttermilk and beat vigorously until thick and glossy.

In another bowl, sift together the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using. This is a very very THICK batter.

Drop the batter in heaping tablespoons onto baking sheets.

Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.

Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.

I used medium cookie scoop cooking for 13 minutes and they were perfect! Made 4 1/2 dozen!

CROCK POT MEXICAN CHICKEN SOUP

1 1/2 pounds boneless/skinless chicken pieces

15.5 ounces chunky salsa

15 ounces chicken broth

8 ounces Monterey or Pepper Jack cheese

Place chicken, salsa and broth in a crock pot.

Cook on low 6 hours or high 4 hours.

Remove and shred chicken.  Return shredded chicken to the crock pot.

Add cheese.  Cook on low 2 more hours or on high 1 more hour.

Serve as is for a low carb meal.

OPTIONAL TOPPINGS

Crushed tortilla chips

Sour cream

Avocado

Cilantro

Lime wedges

FREEZING PEACHES

Wash peaches.
Blanch in boiling water for 30 seconds.
Remove them to an ice bath.
Rub skins off the peach.
Cut in half and remove pit.
Dip all sides into orange juice.
Place on cookie sheet lined with parchment paper.
Put in freezer.  Once frozen solid, move to zip-lock bags.


Or if you desire to leave the skins on .  .  .  .  .
Wash peaches.

Cut in half. (leave skins on)

Remove pit.

Dip exposed flesh in orange juice.

Place on jelly roll pan lined with parchment paper, flesh side down.

Freeze until solid then put into zip-lock bags.

TO USE:

Remove from freezer, run under water and rub until skins come off.

FREEZING & DEHYDRATING PEARS

Fill a large bowl with ice and water.

Cover the bottom of a second bowl with salt then fill with cold water.

Blanch pears in boiling water for 30 seconds.

Put into the bowl with ice and water.

Rub the skin off.

Half the pear and remove core & stem.

You can now leave them in halves, quarter or slice. Your preference.

Put in salt water once cut for at least 30 seconds. (I usually just leave them in there until all my pears have been prepped)

Rinse well with cold water.

TO FREEZE:

Put on a jelly roll pan lined with parchment paper.

Freeze until solid then move into zip-lock bags.

TO DEHYDRATE:

Put on dehydrating trays and follow instruction for temperature and time.

Store in zip-lock bags.

3 2 1 CAKE

1 Box Angel Food Cake Mix

1 Box of Your Favorite Cake Mix
Water

Cup, Mug or Bowl that holds at least 2 cups and is Microwave Safe

Steps:

1) Add both boxes of cake mix in a zip lock bag. Mix together well.

2) Add 3 tablespoons of cake mix to the cup/mug/bowl.

3) Stir in 2 tablespoons of water and mix well.

4) Microwave for 1 minute

5) Top with whip cream or cake icing or fruit

Makes 33 servings, Weight Watcher Points Plus = 3

I learned the “hard” way that sometimes one minute might actually be too long. The first mini cake I made was so hard and crunchy that I had to cut it with a knife. I realized it was over cooked. It finally turned out just right after the 3rd time around with about 40 seconds.

ZUCCHINI CHOCOLATE CHIP MUFFINS

MIX

1½ cups flour

¾ cup sugar

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

ADD IN

1 egg

½ cup veggie oil

¼ cup milk

1 TBL lemon juice

1 tsp vanilla

FOLD IN

1 cup grated zucchini

½ cup mini chocolate chips

Makes 12

Bake 20-25 minutes on 350 degrees.

FETTUCCINI WITH ALFREDO SAUCE

1 pint heavy cream (16oz.)

1 stick (1/2 cup) butter

4oz cream cheese

1 teaspoon garlic powder

salt and pepper, to taste

1 cup fresh Parmesan cheese

1lb. cooked pasta

In a saucepan on medium heat, combine everything except parmesan. Simmer this until all is melted and mixed well. Add the Parmesan. Simmer this for 15-20 minutes on medium-low heat, just until it thickens enough to coat a spoon.

Mix together with cooked pasta.

It's great with grilled chicken or broccoli, too.

CREAMY AND CHEESY CHICKEN AND RICE

4 Tbs butter

2 Tbs minced garlic

4 cups shredded, cooked chicken breast

4 cups steamed rice (2 cup raw)(brown or long grain)

1/4 cup all purpose, unbleached flour

1/2 tsp salt

1 tsp black pepper

2 cups chicken broth

2 cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese (optional)

1/2 tsp dried thyme or 1 Tbs fresh thyme

Preheat oven to 350 degrees F.

Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute.

Whisk in flour, thyme, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted.

Stir in rice and chicken and then transfer to a 9×13 inch baking dish.

Bake 25-30 minutes. Top with additional cheddar cheese, if desired, and return to oven until melted.

BAKED SCRAMBLED EGGS

24 eggs

2 ½ cups milk

½ stick butter (original recipe called for 1 stick of butter)

1 ½ tsp salt

1 ½ tsp pepper

Mix all together. Pour into a 9x13 pan. Bake uncovered in a 350 degree oven. Stir every 10 minutes. Should about 30-45 minutes depending on your oven.

BLUEBERRY PUFF CHEESECAKE BREAKFAST BAKE

1 can of Crescent rolls or 1 sheet of ready rolled puff pastry

4oz cream cheese, room temperature (original recipe called for 8oz)

3 – 4 Tablespoons powdered sugar (I used 2 with 4oz cream cheese)

1 tsp vanilla extract

1/2 cup frozen blueberries

Squeeze of lemon juice

1 Tablespoon Granulated Sugar

2 Tablespoons butter, melted

Cinnamon Sugar for sprinkling

Pre heat oven to 350.

Unroll and spread the crescent rolls or puff pastry sheets flatten then cut in half. Then with one half of the pastry, line the bottom of a greased 8 x 8 baking pan.

Mix cream cheese, powdered sugar, vanilla & lemon. Spread over dough.

Spread blueberries over filling and sprinkle with 1TBL sugar.

Top with remaining dough.

Pour melted butter over top of dough and brush to spread. Sprinkle with cinnamon sugar.

Bake 25-30 minutes. (my oven left it a little doughy at 25 minute)

Double recipe in a 9x13 pan.

PERFECT SUGAR COOKIE (AND COOKIE POP)

6 cups all-purpose flour, sifted

1 teaspoon salt

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

2 large eggs, cold

1 tablespoon pure vanilla extract

1/4 teaspoon pure lemon extract (almond would be good here also)
(This recipe make 30 4" round cookies)

1. In large bowl, sift together flour and salt. Set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.

3. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract and blend.

4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.

5. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.

6. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.

7. Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

8. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown. 12 minutes was perfect on my air-bake pans.

9. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

*May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.


**To make into pops, press sucker stick until flush with the top of the dough.  Take a small piece of scrap dough and cover the stick.

 

GOULASH

1 lb. ground beef

2 tsp minced garlic

½ large onion, diced

1 ½ cup beef broth

15oz can diced tomatoes

15oz can tomato sauce

½ TBL Italian seasoning (sub: ½ tsp basil & ¼ tsp thyme)

¼ TBL Adobe seasoning (sub: ½ tsp each: garlic powder, onion powder, oregano, chili powder & 1/8 tsp cumin)

¼ tsp black pepper

½ tsp seasoning salt (Johnny’s)

2 bay leaves

1. Brown the beef with the onion. Drain any fat. Add in garlic, broth, tomatoes, tomato sauce and all seasonings.

2. Bring to boil. Cover, reduce heat and simmer for 20 minutes.

3. Add 1 cup uncooked macaroni. Stir well. Cover and simmer for 20 minutes or until pasta is done.

4. Stir in ½ cup cheddar.

5. Top with ½ cup mozzarella.

FREEZER MEAL:

Follow step 1 in the instructions, then put everything EXCEPT macaroni & cheeses into a freezer bag.

To make: Thaw, and follow steps 3-5.

ORANGE FLUFF

1 large box orange Jell-O*** (6oz)

1 large box cook and serve vanilla pudding*** (4.6oz)

2 11oz cans mandarin oranges, (reserve juice and add to water to make 2 cups)16 oz. Cool Whip***

OPTIONAL INGREDIENTS:

20oz can pineapple tidbits drained

2 sliced bananas*

8oz softened cream cheese** (for cheesecake fluff)
maraschino cherries to sprinkle on top before serving

Mix together pudding, Jell-o, and juice/water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

*If using bananas, mix in just before serving to prevent browning.

**If using cream cheese, whip in after you beat the thickened Jell-O mix but before folding in cool whip.

***You can use either regular or sugar free ingredients!

ENCHILADA STUFFED SHELLLS

20-24 Large Pasta Shells (stuffing size) Boiled to al dente about 10 minutes, rinsed and cooled

1 Pound Hamburger browned, drained seasoned with taco seasoning

1 15oz Can Refried Beans

8 oz grated cheese

2 Cups Enchilada Sauce, canned or homemade***

1. Spoon a little enchilada sauce (about a ½ cup) on bottom of 7x11 baking dish.

2. Mix refried beans, cooked hamburger and ¾ of the shredded cheese.

3. Spoon meat filling into the boiled and cooled shells.

4. Place into baking dish.

5. Cover shells with remaining enchilada sauce and cheese.

6. Bake covered at 350 till bubbly, about 20 minutes.

Serving options, chopped scallions, sour cream, lettuce, sliced olives.

***use my homemade It’s a 10 enchilada sauce, you won't be sorry!

IT’S A 10 ENCHILADA SAUCE

2 Tablespoons butter or extra virgin olive oil

2 Tablespoons flour

3 Tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/4 teaspoon salt (if using boxed broth taste first before adding)

2 cups chicken broth

1. Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute

2. Add all the spices and stir.

3. Gradually and slowly add the broth, whisking to prevent any lumps.

4. Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.

5. Use immediately or store in an airtight container in the fridge.

BUDDY'S ITALIAN BLUE CHEESE

1/2 Cup EVOO
1/4 cup crumbled blue cheese
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried rosemary
1/4+1/8 tsp dried thyme
3/4 TBL dried chives
2 tsp balsamic vinegar
1/4 cup parmesan
1/4 tsp sugar
1/4 tsp seasoning salt

CHEESE BOMBS Sooooo EASY

1 tube refrigerated crescent rolls

6oz of cheese of your choice, cut into 8 even cubes (.75oz each)

Roll each cheese cube in one crescent triangle and seal good to make the cheese bomb.

Put 1 cheese bomb into a regular size muffin cup

Bake at 375 for 11 minutes.

FUNERAL SANDWICHES (sliders) -- MULTIPLE OPTIONS

GLAZE:
Mix the following-

4 TBL butter melted

1 TBL Dijon mustard

1-2 tsp poppy seeds

½ tsp onion or garlic powder (or use 1/4 tsp of each)
1 tsp Worcestershire
1 TBL sugar (optional) (I’ve only used this with Club, Hawaiian & Monte Cristo)

9 rolls fit in a 9x9 pan

12 rolls fit in a 9x13 pan
24 rolls fit in jelly roll pan (I use 1-1.5 lb. meat, cover w/cheese and double glaze)

Cut rolls in half

Put the bottom of rolls in your pan

Assemble you choice of filling from below

Cover with tops of rolls

Brush with glaze

Bake at 350 degrees for 20 minutes (10 minutes covered, 10 minutes uncovered)

*I use the same measurements of ingredients whether assembling 9 or 12 sandwiches*

CLUB

¼ lb. shaved ham

¼ lb. shaved turkey

6 slices cheese (provolone or cheddar)

HAWAIIAN HAM

½ lb. shaved ham

6 slices swiss

4 oz. crushed pineapple (about 1 tsp per slider)

BEEF AND CHEESE

1.5-2 Cups chopped roast beef (great for using up leftover pot roast)

6 slices of cheese

BUFFALO CHICKEN

1.5-2 cups chopped cooked chicken breast

¼ cup buffalo wing sauce

2-3 TBL blue cheese

TURKEY BACON RANCH

1.5-2 cups chopped cooked turkey (great for using up leftover turkey)

¼ cup Ranch dressing

4 slices bacon cooked and crumbled

MONTE CRISTO

¼ lb. ham

¼ lb. shaved turkey

6 slices mozzarella

2 TBL raspberry jam (about ½ tsp per slider)

Powdered sugar to sprinkle on top just before serving

ITALIAN

¼ lb. pepperoni

¼ lb. salami

6 slices mozzarella

(replace the Dijon in glaze with marinara)

(replace the poppy seed in glaze with parmesan)

MEATBALL

12 meatballs

¾ cup marinara sauce (about 1 TBL per slider)

6 slices mozzarella

After brushing glaze sprinkle with parmesan cheese and Italian seasoning

CHEESEBURGER

1 lb. ground beef

¼ onion chopped

10oz can rotel, drained

1 cup grated cheese

6 slices cheese

Pickle slices

Brown beef with onion. Add in rotel. Simmer until most of liquid is evaporated out. Stir in grated cheese.

Spread beef mix on bottom of rolls, top each with 1 pickle slice and ½ slice of cheese.

You can replace poppy seed with sesame seed in glaze if you choose.

****Options are only limited by your imagination.  Try sloppy joe mix, ruben, etc.****