BONE BROTH (BEEF)

3-4 lb Beef bones

3 whole Carrots, cut in half (or 15 baby)

4 whole Celery, ribs

1 Onion, sliced in half

2 tsp smashed Garlic (or 3-4 cloves)

2 Bay Leaf

1 tsp Himalayan Pink Salt

1 Tbsp Apple Cider Vinegar

Preheat your oven to bake at 420 degrees.

Place the beef bones in a glass baking sheet, and sprinkle with salt if desired.

Roast the bones for 30 minutes, flip them to their other side, and then roast for another 20 minutes.

While the bones are roasting, prepare the vegetables for the broth.

Place the roasted bones into your Instant Pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar.

Fill the Instant Pot with filtered water until it reaches about an inch below the max fill line.

Place the lid on, and seal, and set to manual high pressure for 75 minutes.

Once the broth is finished, remove the large bones and vegetable pieces, and then strain the broth through a fine mesh strainer.

Pour the strained broth back into the Instant Pot, if using immediately after for soup, or allow to cool and freeze for future use.

Notes

This recipe makes 10 cups of broth. When using beef marrow bones, it's best to allow the broth to cool slightly, so that you can scoop the excess fat off of the top before making soup.

BAKED ASIAN VEGGIES

½ Tablespoon minced garlic

1 Tablespoons honey

¼ cup soy sauce

1 Tablespoon teriyaki sauce

2 green onions thinly sliced, optional

1 Tablespoon sesame seeds, optional

Salt and pepper to taste

Veggie of choice: see suggestions below

Preheat oven to 325 degrees.

Cut your veggies into desired size

Spread out in a 9 x 13 inch baking pan, lined with foil.

In a small bowl, combine minced garlic, honey, soy sauce, and teriyaki sauce.

Pour the mixture over the veggies.

Sprinkle (if using) the green onions and sesame seeds over the marinated veggies.

Sprinkle with salt and pepper

Place in oven and bake for 20-25 minutes or until veggies start to turn golden.

Remove from oven and serve.

Here are some Veggies to try this recipe with:

-Broccoli-Carrots-Cauliflower-Green Beans-Squash-Zucchinis

KOREAN BEEF AND POT IN POT RICE - INSTANT POT

1 Tablespoon sesame oil

1 pound lean ground beef

3 garlic cloves minced

½ cup brown sugar

¼ cup soy sauce

¼ teaspoon ground ginger

salt and pepper to taste

½ teaspoon crushed red pepper flakes more or less to taste

½ cup beef broth

1 ½ cups white rice uncooked

1 ¾ cups water

1 Tablespoon butter

½ teaspoon salt

5 green onions diced optional

sesame seeds optional topping

Press the SAUTE button and wait for the pot to heat up. 

Add in the sesame oil.

Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.

Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.

Mix well. Scrape the bottom of the pot so that you don't get a BURN error.

Pour the beef broth on top, but don't mix it in.

Cancel the SAUTE function.

Place the trivet in the pot, right over the beef.

Rinse rice under cold running water until the water runs clear.

In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.

Place lid on pot, make sure it is set to sealing.

Press MANUAL (or PRESSURE COOK)

Set timer for 7 minutes.

Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.

Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.

Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.

Mix the Korean beef. Serve over rice topped

Sprinkle with diced green onions and sesame seeds if using.

Great served with 

Ginger Honey Roasted Carrots or

Baked Asian Veggies

GINGER HONEY ROASTED CARROTS

1.5 lbs baby carrots

1/4 cup honey

1/4 cup extra virgin olive oil

1 TBL soy sauce

1" piece ginger, peeled and minced (sub: 1 tsp ground ginger or 1 TBL crystalized ginger)

1 clove garlic, minced

1/4 tsp salt

1/4 tsp pepper

1 tsp dried minced onion

1 TBL sesame seeds (optional)

1 green onion sliced (optional)(only use the green parts)

Heat oven to 425 degrees

In a bowl put everything except sesame seeds.

Mix well until carrots are evenly coated.

Put onto a rimmed baking sheet.

Bake 20 minutes, stirring halfway through.

Sprinkle with sesame seeds and onion greens if using

HAMBURGER NOODLE SOUP

1 tablespoon olive oil

1/2 of a medium sized onion diced

1 tablespoon minced garlic

1 pound lean ground beef

10 ounce can condensed tomato soup plus 1 can-ful of water

14 ounce can beef broth or about 2 cups

1 cup of corn

1 cup small pasta cooked to package directions (or uncooked*)

Brown hamburger, onions and garlic together

Stir in beef broth, tomato soup and water. 

Bring to a boil, then turn down to a simmer.

Add the corn.

Simmer about 6-8 minutes. 

Stir in cooked pasta.

*If cooking the pasta IN the soup, add with the corn and simmer until pasta is tender.

Keep in mind, the pasta will get mushy the longer it sits, which makes leftovers difficult.

Diced potatoes are a great substitution for the pasta, but will thicken your hamburger soup as it cooks.

Hamburger Veggie Soup

1 lb. ground beef

1 onion

2 minced garlic cloves

4 cups beef broth

10oz can condensed tomato soup

15oz can diced tomatoes, use the liquid

16oz frozen mixed veggies

2 tsp Worcestershire

1 tsp Italian seasoning

1 TBL ranch seasoning

2 bay leaves

Optional: 2 diced tomatoes or 1 cup small uncooked pasta

INSTANT POT

Brown beef with onion and garlic. Add the rest into the pot. If not using potato or pasta, cook on high pressure 7 minutes then quick release. If using potatoes or pasta, cook according to cooking guides.

SLOW COOKER

Brown beef with onion and garlic. Add everything to pot. Cook on low 6-8 hours. If using potatoes add them in. If using pasta, add in last hour our cook separately, put pasta into serving bowls and ladle soup over.

STOVE TOP

Brown beef with onion and garlic. Add everything in bring to boil and simmer 20 minutes.

AMY'S AMAZING CHOCOLATE CHIP COOKIES

1 cup butter

1 cup brown sugar

1 cup granulated sugar

3 eggs

1 tsp vanilla

1 tSp baking powder

1 tsp baking soda

1 tsp salt

4 1/8 cup flour

12oz chocolate chips

Cream together the butter and sugars.

Add in eggs and vanilla.

Add dry ingredients.

Fold in chocolate chips.

Bake 350 degrees for 8 minutes.

*Dough freezes and bakes up really well.

Just portion our your cookies and freeze on a cookie sheet.

Put frozen dough balls  in a ziplock bag.

Bake from frozen approx. 10 minutes.

RASPBERRY CHOCOLATE BAKERY STYLE MUFFINS

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 cup Greek yogurt

2 teaspoons teaspoons vanilla extract

1/4 buttermilk

1 and 1/2 cups fresh or frozen raspberries do not thaw if using frozen

1 cup chocolate chunks

Course sprinkling sugar (optional but highly recommended)

Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Set aside.

Whisk the flour, baking soda, baking powder, and salt together and set aside.

Cream together the butter and sugar for 2 minutes.  Add the eggs, yogurt, and vanilla extract. Beat on high speed for another minute until combined.

Add the dry ingredients to the wet ingredients and beat on low speed until just combined. 

Add the buttermilk, and continue to beat on low until combined. Fold in the raspberries and chocolate chunks with a rubber spatula.

Spoon the batter, filling each all the way to the top. Sprinkle with course sugar is using.

Bake the muffins for 5 minutes at 425 then reduce the oven temperature to 350°F and bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. 

Remove muffins from the oven and allow to cool in the pan for approximately 10 minutes then transfer to a wire rack to cool completely. Store muffins in an air tight container in the refrigerator for up to 1 week.

BREAKFAST POCKETS -- NO DISHES

2 soft 9" tortillas

3.5-5 oz ham slices (or bacon or sausage)

1/2 - 2/3 cups grated cheese

2 eggs

Optional veggies (spinach, peppers, onions, mushrooms, etc.)

Preheat oven to 350F

Place 2 pieces of foil on a work surface and spray with oil.

Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham cuts and shavings.

Place cheese in the middle of the ham, leaving a well and reserving a little bit for later.  Add veggies if using.

Working quickly (one pocket at a time), crack an egg into the well, pop the yolk, sprinkle with reserved cheese.

Fold the bottom and top edges in, then the left and right side to form a package. Then wrap in foil. DO NOT TURN UPSIDE DOWN!!! (Egg will leak).

          ***if you like scrambled eggs better than whole egg, just scramble it first.

Place on baking tray.

Bake for 25 minutes.

Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot!

BANITSA (2 sizes)

Serves 6

2 eggs

7oz plain Greek yogurt

7oz crumbled feta

1/2 tsp baking soda

8 sheets phyllo

1/2 stick melted butter

Mix first 4 ingredients.

Take 1 sheet phyllo and brush with butter.

Put 1/4 cup egg mix along the long edge of dough. Roll up cinnamon roll style.

Then roll up like a snail and put in center of 9” pan (I used springform).

Repeat with each sheet dough as above except instead of rolling like a snail, wrap your egg filled tube around your “snail”.

Brush the remaining butter on top of the whole pan.

Bake at 350 degrees for 30-35 minutes.

Cool 15 minutes before slicing.

********

Serves 12

3 eggs

10oz plain greek yogurt

10oz crumbled fetta

3/4 tsp baking soda

20 sheets phyllo

6 TBL melted butter

Follow directions above but use a 13" round pan or 9x13 baking dish.

7 MINUTE MICROWAVE CARAMEL

Butter/spray and 8x8 pan or silicone molds 

In an 8 cup or larger microwave safe bowl mix together:

1/4 Cup Butter, melted

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/2 Cup Corn Syrup

1/2 Cup Sweetened Condensed Milk

Pinch of Salt

Microwave on high 2 1/2 minutes

Stir

Again, Microwave on high 2 1/2 minutes

Stir

Microwave 2 minutes

Add in:

1/4 Teaspoon Vanilla Extract

Stir

Pour into prepared pan

***Refrigerate 20 minutes

Cut in to desired size and wrap in wax paper

***if desired, sprinkle with chocolate, salt, nuts, etc. before chilling

CHEESY EGG TOAST

4 slices bread

2 eggs

½ cup grated cheese

6 TBL Cottage or ricotta cheese

Salt & Pepper to taste

Place bread sliced on sprayed baking sheet.

Mix eggs and both cheeses together

Evenly top each slice of bread with the egg mixture.

Bake 10-12 minutes at 425 degrees

If you desire a more browned top, broil 1-2 minutes.

HOT DOGS FOR A GROUP

OVEN BAKED:

Preheat oven to 400 degrees. 

Cook for 15-17 minutes until turning once.

If a browner hot dog is desired turn on broiler and brown to liking.

OVEN BROILED:

Place oven rack 2 spaced down from top

Broil for 6-7 minutes

Turn over Broil 5-6 minutes.

CROCK POT
Place hot dogs in slow cooker.

Cook on low for 3-4 hours or high for 1-2 hours. 

Turn to warm to keep warm while serving.

CAKE RELEASE

Equal parts
Veggie Oil
Crisco
Flour

RICE PUDDING 3 WAYS

STOVE TOP

5 1/2 c. whole milk, divided

1/2 c. packed light brown sugar

1/2 tsp. kosher salt

1/2 c. Jasmine rice

1 tbsp. butter

2 tsp. pure vanilla extract

Ground cinnamon, for garnish

DIRECTIONS

In a large saucepan over medium heat, combine 5 cups milk, sugar, and salt. Bring to a boil, stirring occasionally.

When milk is boiling, add rice and reduce to a simmer. Cook, stirring occasionally, until mixture is thick and rice is tender, 45 to 50 minutes.

Remove from heat and stir in butter, vanilla, and remaining ½ cup milk. Serve hot or chill in refrigerator and serve cold, with a sprinkle of cinnamon.

INSTANT POT

1 cup of Arborio rice (the same rice used for risotto) (can use long grain or Jasmine as well)

1 1/2 cups of water

1/4 teaspoon of salt

1 bay leaf

2 cups whole or 2% milk, divided into 1 1/2 cups and 1/2 cup

½ to ¾ cup of sugar, to taste

2 eggs

1/2 tsp of ground cinnamon (plus more for topping)

1/8 tsp of ground nutmeg

1 tsp of vanilla bean paste or extract

2 tbsp of maple syrup

2 TBL butter (optional)

Instructions

Add the rice, water, salt and bay leaf (in that order) to the Instant Pot. Stir together. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, perform a 10 minute natural release followed by a quick release.

While the rice is cooking, mix the eggs and 1/2 cup milk together until well combined.  Set aside

After you remove the lid, discard the bay leaf and add in the other 1.5 cups of milk, the sugar nutmeg, cinnamon, vanilla extract and maple syrup.  Stir while deglazing (scraping) the bottom of the pot to ensure no rice is stuck to it and mixed well.

Now, taking a fine mesh strainer and pour the egg/milk mix to catch the excess gooey parts & chunks of the egg that will compromise this amazing rice pudding’s texture. As soon as you pour in the egg mixture, hit the “Keep Warm/Cancel” button and then hit “Sauté” and Adjust so you’re on the “More” or “High” setting.

Stir everything in the pot constantly for about a good 3-5 minutes. As you do this, everything will gradually begin to thicken. Check intermittently for bubbling and then continue to stir – remember, dairy likes to stick to stainless steel pots! Once it begins to REALLY begin to bubble and boil, turn the pot off and remove the inner pot and set on a burn-resistant surface (like a cutting board) immediately.

Add butter if using and stir together.

Let the pot cool, cover with a lid and pop in the fridge for a good 2-3 hours so that the rice pudding becomes nice and chilled (you can eat it warm too).

Pudding will thicken in the fridge.  When ready to serve, if too thick, thin out with liquide (ideas below) and top with toppings (ideas below).

BAKED

2 eggs

1/3 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 1/2 cup milk scalded

3 Tablespoons butter

1 1/2 cups cooked rice

1/2 teaspoon nutmeg for top

Preheat oven to 350 F.

Beat eggs.

Add sugar, salt, and vanilla to the eggs, and beat.

Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.

Add scalded milk and butter to beaten egg mixture.

Add cooked rice- mix. 

Note- If adding raisins, wash raisins before adding to egg mixture

Sprinkle nutmeg on top.

Set casserole in a pan of hot water.

Bake for 45- 60 minutes or until pudding has set.

TOPPINGS FOR FUN:

Cinnamon Toast Crunch

Raisins

Craisins

Blueberries

Strawberries

Egg Nog, Cream or half and half to thin cooled pudding

MARGARITA-ISH

2 liter Sprite

1 liter margarita mix (2.25 cups/17 oz)

1 bottle (52oz) of Simply Limeade

Fresh lime quartered to rim glasses and garnish

Margarita Salt

Prepare the glass

Cut a lime into quarters.  Make a slice into center of each quarter.  Run around the rim of a glass. Save quarters to garnish if you desire.

Dip into Margarita salt.

Put in fridge to chill until ready to serve.

Mix the drink

Make sure all ingredients are cold.

Mix together sprite, margarita mix and limeade when ready to serve.

Garnish with Lime quarters.

PARMESAN BAKED RICE

3 cups cooked rice

1 1/2 cups large curd cottage cheese

1 cup sour cream

1/4 cup milk

1/4 cup chopped green onions

1 tablespoon chopped parsley

1/2 teaspoon salt

1/4 teaspoon garlic salt

3/4 cup grated Parmesan cheese (cheddar is great also)

paprika

Preheat oven to 350 degrees F. Spray a 1.5-quart casserole dish with nonstick spray.

In a large bowl, combine all ingredients but Parmesan and paprika. Mix well and pour into the prepared dish. Top with Parmesan cheese and sprinkle with paprika.

Bake 25 minutes.

CROCK POT HOT CHOCOLATE

This is a very rich recipe - you may want to leave out the cocoa powder.

1 1/2 cups semi-sweet chocolate chips (12oz bag)

1 (14 ounce) can sweetened condensed milk

6 cups half-and-half

2 teaspoon vanilla extract

1/4 cup cocoa powder (optional)

Put everything in a crock pot and cook on low 2 hours, stiring often to make sure nothing is sticking on bottom.

Set to warm. Serve with toppings, if desired.

Whipped cream, mini marshmallows, chocolate syrup, chocolate shavings, and/or candy canes, to serve (optional)

CINNAMON APPLES --- 3 WAYS

My favorites apple to use are Honey Crisp, Granny Smith, Cortland or Pink Lady

CROCK-POT ---

6 apples peeled and sliced or 1” cubes

½ cup sugar

½ cup brown sugar

1 TBL cinnamon

1/8 tsp nutmeg

3 TBL corn starch

Pinch of salt

2 TBL butter cut in small pieces

1 tsp vanilla

Mix all together

Cook on low 4 hours or high 2 hours

STOVE TOP ---

4 large apples, peeled and sliced

4 TBSP butter

¼ tsp lemon juice

1 tsp cornstarch

½ cup water or apple juice

¼ cup brown sugar

½ tsp cinnamon

dash of nutmeg

Melt the butter in a skillet over medium heat.

Add apples and splash with lemon juice.

Cook for 10 minutes.

Increase heat to medium-high.

Dissolve cornstarch in water and pour over the spiced apples, stirring to combine.

Add brown sugar, cinnamon and nutmeg.

Stir to combine.

Cook another 4-5 minutes, until syrup has thickened and apples are crisp tender.

BAKED ---

6 peeled/sliced apples

1 cup brown sugar

½ cup granulated sugar

2 ¼ tsp Cinnamon

½ tsp nutmeg

Juice of ½ lemon or 1 ½ TBL

Pinch of salt

1 tsp vanilla

1 TBL corn starch

½ cup water or apple juice

2 TBL sour cream (optional but gives it a little extra sum'en sum'en)

Mix all but butter and put in a greased baking dish.

Dot with the butter.

Cover and bake for 30 minutes t 375.

Stir and bake 15 more minutes uncovered.

Enjoy as a side to your meal or top with ice cream for a yummy dessert.

EGG BITES (STARBUCKS KOPY KAT)

Makes 8

4 cooked slices Bacon (optional)

4 eggs

½ cup cottage cheese or 4 oz cream cheese

1 cup grated cheese, divided (any kind)

Silicone egg molds or ice cube molds

1. Spray molds.

2. Blend: together the eggs, cottage/cream cheese and ¾ cup cheese until smooth.

3. Put ½ strip bacon in each egg mold if using.

4. Sprinkle a little of the remaining cheese into mold.

5. Pour: the egg mixture into the silicone mold about ¾ way up.

6. Cover: the egg mold tightly with aluminum foil.

7. Put 1 cup water in instant pot.

8. Put filled egg mold on trivet and lower into instant pot.

9. Steam on high (egg molds 10 minutes) (ice tray molds 14 minutes).

10. Quick release.

        Note: For a true Starbucks kopy kat, use gruyere cheese with bacon.

I haven’t tried the following variations -- 

#1

5 eggs

½ cup grated cheese

1/3 cup heavy cream

2 TBL water

7 slices cooked bacon cut in half

S&P to taste

1. Grease a silicone egg bite mold with butter or olive oil.

2. Put 2 pieces bacon into the bottom of the mold.

3. Blend the eggs, cheese, cream, 2 tablespoons S&P until smooth and a bit frothy.

4. Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.

5. Pour 1 cup (236 ml) of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to Seal, press the Manual button, and set the time to 9 minutes at High pressure.

6. Natural release for 5 minutes, then quick release remaining pressure.

#2

6 large eggs

1/4 cup of heavy whipping cream (you can also use just milk)

1/2 cup of shredded cheddar cheese

non-stick spray

1 egg bites mold

Aluminum Foil

Step 1: Spray egg bites mold well in non-stick cooking spray.

Step 2: Scramble eggs and heavy whipping cream together.

Step 3: Carefully pour scrambled egg mixture evenly into the egg bite mold cups.

Step 4: Sprinkle Shredded cheese on top of scramble eggs mixture.

Step 5: Put 1 cup water into instant pot.

Step 6: Cover egg bites mold with aluminum foil, place on trivet and lower into instant-pot.

Step 7: Pressure cook on high for 6 minutes.

Step 8: Natural release 6 minutes then quick release the rest of pressure.

Step 9: Let cool for 1 minute.

MEATLOAF (CRACKER BARREL KOPY KAT) with MINI Loaf Option

LOAF:

2 lbs of lean ground beef (use 90-93% lean)

1/2 cup onion, finely diced

1 1/2x sleeves of Ritz crackers, crushed (48-50 crackers)

2x eggs

1 cup grated sharp cheddar

1/2 cup of milk

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 cup of bell pepper – finely diced (optional)

TOPPING:

1/2 cup of ketchup

2 tablespoons of brown sugar

1 teaspoon of mustard

1. Mix well all the loaf ingredients EXCEPT the ground beef.

2. Once everything is thoroughly combined, GENTLY mix in the beef. DO NOT OVER MIX.

3. Place parchment or foil on a rim lined baking sheet. Spray with cooking spray.

4. Form the meat into a loaf.

5. Bake at 350 degrees for 30 minutes.

6. Mix the topping ingredients.

7. After the loaf has cooked 30 minutes, take it out and cover it with the topping.

8. Continue cooking for 30-40 minutes until thermometer reads 160 degrees.

9. Let stand 15 minutes.

Hint: you can place the cooked loaf on top of bread slices to absorb any extra grease.

MINI LOAFS

Shape into 8 loaves.

Place in greased 13x9 pan

Spread sauce over the top

Bake uncovered 25-30 minutes at 350 degrees to internal temp of 160 degrees.

DON'T MIX IT DUMP DESSERTS

Fill Bottom Of 9x13 with 1st Ingredient Listed

Top with The Next Ingredient(S) Listed in Order

     DON’T MIX

Sprinkle with Cake Mix

     DON’T MIX

Top With 1.5 Sticks Butter Cut into Thin Slices

     DON’T MIX

Bake At 350 For 45 Minutes

CINNAMON DELIGHT

2 tubes cinnamon rolls

1 tub whipped cream cheese frosting

1 can pie filling (try blueberry)

1 box cake mix (try lemon)

BLUEBERRY LEMON

2 tubes blueberry biscuits

1 tub vanilla or cream cheese frosting

1 can blueberry pie filling

1 box lemon cake mix

CHOCOLATE OREO

Oreos

14oz Sweet Condensed Milk

8 Oz Cool Whip

Chocolate Fudge Cake Mix

BETTER THAN PEACH PIE

Cinnamon Toast Crunch

2 Cans Peach Pie Filling

Chopped Pecans (Optional)

White Cake Mix

CHERRY CHEESE CAKE

Chessman Cookies

2 Cans Cherry Pie Filling

8 Oz Whipped Cream Cheese (Spread as Even as Possible)

Vanilla Cake Mix

PUMPKIN

2 Cans Pumpkin (4 Cups)

Lightly Sprinkle with Pumpkin Pie Spice

Swirl In 1 Can Cream Cheese Frosting

Carrot or Spice Cake Mix

CHOCOLATE COVERED STRAWBERRY

2 Cans Strawberry

Chocolate Chips

Red Velvet Cake Mix

MANGO CHEESECAKE

2 Cans Diced Mangos

8 Oz Whipped Cream Cheese Spread as Even A Possible

French Vanilla Cake Mix

BETTER THAN PUMPKIN PIE

Milano Cookies

30 Oz Pumpkin Pie Mix

Cinnamon Swirl Cake and Muffin Mix Package 1

Cinnamon Swirl Cake and Muffin Mix Package 2

CHOCOLATE COVERED STRAWBERRY TAKE 2

26 Oz Nutella

One Can Strawberry Pie Filling

Strawberry Cake Mix

BETTER THAN APPLE PIE

2 Cans Apple Pie Filling

Sprinkle with A Little Bit of Cinnamon

Drizzle with Caramel Ice Cream Topping

Spice Cake Mix

S'MORES PIE

1 9 " pre-made graham cracker crust

1 cup semi-sweet chocolate chips

3/4 cup heavy cream

1/2 tsp vanilla

Filling:

4 oz cream cheese soft

1 7 oz container marshmallow fluff

1 Tbs vanilla extract

1 8 oz container whipped topping

Graham cracker crumbs for topping (optional)

Instructions

In heat safe bowl add your chocolate chips.

Heat your heavy cream until just simmering and pour over chocolate chips and let sit 5-7 minutes then stir until smooth.

Pour into bottom of graham cracker crust and refrigerate for 20-30 minutes until set.

Meanwhile to make the filling in large bowl beat together cream cheese, marshmallow fluff and vanilla until smooth.

Fold in your whipped topping.

Spread over chocolate in crust and refrigerate about 2-3 hour until set.

Sprinkle with graham cracker crumbs if desired.

PUFF PASTRY CHEESY BREAD TWISTS

Makes 12

1 17.3-oz package frozen puff pastry (both sheets)

2 tablespoons olive oil

salt, to taste

pepper, to taste

garlic salt, to taste

2 cups mozzarella cheese, shredded

Preheat oven to 400 degrees.

Allow dough to thaw on a floured surface (you'll know it's thawed enough when you can unfold it).

Unfold each sheet and lay flat. Brush with olive oil, and sprinkle with salt, pepper, and garlic salt.

Sprinkle 1 cup of cheese over each sheet, pressing it down firmly into the dough with your fingers.

Fold in half and press to ensure that cheese is not loose.

Cut each sheet into 8 strips.

Twist each strip and set it on a parchment-lined baking sheet.

Bake for 13-15 minutes, until cheese is melted and breadsticks start to turn golden.

SHREDDED BEEF SAMMYS (CROCK POT)

3-4 lb. roast

1/2 cup banana pepper juice

1/2 tsp beef bouillon

1 envelope ranch dressing mix

1 envelope Italian dressing mix

Cook on low 8-10 hours.

Shred

Serve on bun with provolone cheeses, banana pepper rings and giardiniera .