Double Peanut Butter Chip Cookies

Ingredients:

1 stick unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup sugar
1 cup peant butter, creamy or chunky
1 egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/3 cup flour
1 3/4 cup peanut butter & milk chocolate chips (I bought the Nestle brand that come pre-mixed in the bag)

Directions:

1. Preheat oven to 350 degrees.
2. Beat the butter and both sugars together.
3. Beat in the peanut butter and egg; scrape sides of bowl and beat in the salt, baking soda and vanilla.
4. When well blended, add flour and stir until it is blended. Stir in the chips and any other add ins you may choose.
5. Shape dough into 1 inch balls and arrange on ungreased/unlined cookie sheets and about 2 1/2 inches apart. Flatted balls with a fork ipped in sugar making criss cross patterns; Bake for 10-12 minutes or until slightly browned around the edges.

(As you can see from the picture I did not press the cookies down with a fork - just depends on what you want to do)

Hot Buttered Yum Chex Mix

Ingredients:

2 cups Cinnamon Chex cereal
4 cups Honey Nut Chex cereal
1/4 cup butter
1/4 cup packed brown sugar
2 tablespoons honey
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon rum flavoring
2 cups miniature marshmallows

Directions:

In large microwave now place cereal. In 2-cup microwaveable measuring cup, microwave butter, brown sugar and honey uncovered on high for 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated.

Microwave uncovered on high 3 minutes, stirring and scraping bowl after each minute.

Cool slightly; about 5 minutes. Stir in marshmallows. Spread on wax paper. Store ok airtight container.

Tuna Noodle Casserole From Scratch

Ingredients:

1/2 cup butter, divided
1 (8oz) package egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 glove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup flour
2 cups milk
Salt & pepper to taste
2 (6oz) cans tuna
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded cheese

Directions:

Preheat oven to 375. Butter a medium baking dish with 1 tablespoon butter. Bring large pot of lightly salted water to a boil. Add egg noodles, cook for 8-10 minutes, until done & drain.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in onion, celery, and garlic, and cook 5 minutes until tender. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes or until most of the liquid has evaporated.

Melt 4 tablespoons butter in medium saucepan and whisk in flour until smooth. Gradually whisk in milk and continue cooking for 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper.

Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over casserole. Too with cheese.

Bake 25 minutes in the preheated oven, or until bubbly & lightly browned.

No Peek Beef Tips

Ingredients:

2 on beef tenderloin tips, stew meat, chuck roast; cubed
1 (10.5oz) can cream of mushroom
1 packet brown gravy mix
1 packet dry onion soup mix
1 (4oz) can mushrooms
1 cup water

Directions:

Add cubed meat to a 9x13 pan. In a big bowl mix the remaining ingredients together and pour over the meat and sir to coat.

Cover with foil and bake at 300 degrees for 3 hours (do NOT remove foil) until done. Serve over rice, mashed potatoes or noodles.

San Francisco Chicken

Ingredients:

4 chicken breasts (I cut them in half length wise)
2 tablespoons olive oil
Salt & pepper for seasoning
2 cloves garlic
1/4 cup soy sauce
1/2 - 3/4 cup chicken broth
2 tablespoons brown sugar
1/4 teaspoon red pepper
1 tablespoon corn starch
1 tablespoon COLD water

Directions:

Cook chicken in olive oil until thoroughly cooked. Remove from pan. In same pan brown garlic. Then add all ingredients and cook on low heat for about 10 minutes.

Serve over rice.

Anti-Crabby Cake

Ingredients:
Cake:

1 can (20oz) crushed pineapple - do NOT drain
2 cups flour
1 1/2 cups sugar
2 large eggs
2 teaspoon baking soda

Frosting:

8 oz cream cheese, room temperature
1 stick butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Directions:

1. Preheat oven to 350.
2. Put all cake ingredients into large mixing bowl, mix by hand.
3. Pour mixture into ungreased 9x13 glass pan.
4. You'll want to frost the cake while still warm, so prepare the frosting while the cake is baking.
5. Add all frosting ingredients into aargh now and beat until combined and smooth.
6. Spread the frosting on the warm cake. Let cool, then refrigerate. Serve cold and enjoy.

Slow Cooker Chili

Ingredients:

2lb ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28oz) diced tomatoes, undrained
1 can (16oz) chili beans in sauce, undrained
1 can (15oz) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

1. Brown hamburger and onion over medium heat for 8-10 minutes, stirring occasionally until beef is brown; drain.
2. In 4-5qt slow cooker mix beef, onion, an remaining ingredients.
3. Cover and cook on low heat setting 6-8 hours.

Makes 8 servings (1 1/4 cups each)

Easy BBQ Pulled Pork

Ingredients:

6 boneless center cut chops
1/2 cup water
Spices of your choice - I used Creole & black pepper
Sliced onions
Half bottle BBQ sauce of your choice

Directions:

Pour water and some BBQ sauce into slow cooker, stir well.

Place one layer of pork chops inside slow cooker. Put some BBQ sauce and onions on top of first layer, then add another layer of chops followed by more onions and sauce.

Cook 7 hours on low.

At the end of 7 hours you can pull the pork apart allow you desire. I used a fork & tongs and pulled it that away.

Baked Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
1 (15oz) can diced tomatoes
1 (4oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve

Directions:

Preheat the oven to 400 degrees. Grease a 13x9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions ok the dish.

In a small bowl combine the oil and the spices. Drizzle the spice mixture over the chicks and toss to coat.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warm tortillas and enjoy.

Pumpkin Cake With Cream Cheese Frosting

Ingredients:

1 (16 oz) can pumpkin
2 cups white sugar
1 cup vegetable oil
1 tsp vanilla
4 eggs, beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup finely chopped walnuts (optional)

Frosting:

1 (3 oz) package cream cheese
6 tablespoons butter, softened
1 tsp vanilla
1 3/4 to 2 cups powdered sugar
3 tsp milk
Chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
3. Add eggs and mix well.
4. Combine dry ingredients, except nuts, and gradually add to pumpkin mixture, beating until well blended.
5. Fold in nuts.
6. Pour into greased 9x13 inch baking dish.
7. Bake 35 to 40 minutes until center tests done.
8. Cool completely before frosting.
9. For the frosting: beat cream cheese, butter, and vanilla until smooth.
10. Gradually add sugar and mix until well combined and smooth.
11. Add milk and beat until the frosting is the spreading consistency you want.
12. Frost cake and sprinkle with nuts if you desire.

Easiest Peanut Butter Fudge

Ingredients:

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 tsp vanilla
3 1/2 cups powdered sugar

Directions:

1. Melt butter in medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over powdered sugar in large mixing bowl. Beat until smooth and pour into 8x8 inch baking dish. Chill until firm and cut into squares.

Perfect Pumpkin Pie

Ingredients:

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9in) unbaked pie crust

Directions:

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into pie crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Oven Roasted Sausage, Potatoes, and Peppers

Ingredients:

1 package (at least 1lb) of your favorite sausage (smoked sausage)
4-5 decent sized potatoes
1 small jar of banana peppers
1-2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil
Salt & Pepper
Optional - Creole seasoning

Directions:

1. Spray a large baking pan with non-stick cooking spray (I used a cookie sheet)
2. Slice sausages into thin rounds
3. Cut potatoes into 1/2 inch chunks.
4. Slice onion and bell pepper into strips.
5. Place all ingredients in large bowl and drizzle olive oil over and toss to coat them.
6. Add salt, pepper, and spices.
7. Top with sliced banana peppers.
8. Bake at 400 for 30-35 minutes, until potatoes are tender.

Crockpot Chicken & Dumplings

Ingredients:

2 lbs chicken breasts (cut into chunks)
2 cups chicken broth
2 small onions (diced)
2 can cream of chicken soup
1 (8 count) can Grands Biscuit

Directions:

1. Put chicken in bottom of crockpot, add onions, cream of chicken, and chicken broth and cook on high for 2 hours.
2. Check to see if the chicken is done, if so cut up biscuits in 6 pieces and mix in with soup mixture.
3. Cover and cook on high for 30 minutes.

Blueberry Buckle

Ingredients:

3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup flour
1/2 teaspoon cinammon
1/4 cup butter, softened

Directions:

1. Preheat oven to 375. And grease 8x8 baking dish.
2. Cream together 3/4 cup sugar, shortening, and egg.
3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into into sugar mixture, alternating with milk. Add blueberries. Pour into greased 8x8 pan.
4. To make topping: combine 1/2 cup sugar, 1/3 cup flour, cinammon, and butter and sprinkle over top of cake.
5. Bake at 375 for 30-35 minutes or until center comes out done.

Meatloaf

Ingredients:

1 1/2 lbs ground beef
1 cup cracker crumbs
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
1 medium onion, chopped
1/2 cup tomato sauce

Topping:

3/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 cup water
2 tablespoons mustard
2 tablespoons vinegar

Directions:

1. Preheat oven to 325 degrees Fahrenheit.
2. In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
3. Mix lightly.
4. Shape into a loaf and place in a baking dish.
5. In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
6. Brush the meatloaf with this mixture.
7. Place the meatloaf in the oven and bake 1 hour and 15 mins, basting occasionally with sauce.

Sour Cream Noodle Bake

Layer one...

Ingredients:

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions:

Preheat oven to 350 degrees.

Layer two... Finally you add cheese to the top...

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Guacamole

Ingredients:

4 Avocados

1 Small Onion (Finely Chopped)

1 Garlic Clove (Minced) OR 1 Tsp. Garlic Powder

1 Can Mexican Rotel (Drained)

8 oz. Sour Cream

1 Tsp. Cumin Powder

Juice of one Lime

Salt & Pepper to Taste

Dash of Cilantro

Directions:

1.  Peel & Mash Avocados in a bowl.

2.  Mix in, sour cream, onion, garlic, cumin,  Rotel, lime juice, salt & pepper and cilantro.

3.  Chill for 45 min-an hour before serving as this helps to blend the flavors.

Shredded Chicken Tacos

Ingredients:

Chicken in the crock-pot... Starting to cook.

2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:

Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc

Cinnamon Sugar Pull Apart Bread

Ingredients:

Before going into oven

Dough:
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract

Filling:
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted

Directions:
In a large mixing bowl, mix 2 cups of flour, sugar, yeast, and salt. Set this flour mixture aside.
In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.
Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes. Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside. Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles. Don't make stacks to high or your will be cussing when you try to place them into the pan. Also, your bread will come out prettier if you don't stack the squares perfectly aligned. Place squares in the greased bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise. While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown. 

Raviolis

Ingredients:

1 (14 oz) can spaghetti sauce

1 (14 1/2 oz) can diced tomatoes, undrained

1 (10 oz) can beef broth

1/4 cup zesty italian dressing

18 oz refrigerated raviolis

1 cup shredded mozzarella cheese

Directions:

Heat oven to 375°F.

Combine first 4 ingredients in 13x9-inch baking dish. Add ravioli; toss to coat. Cover.

Bake 50 min. or until ravioli is tender.

Top with cheese; let stand 5 min. or until melted.

Peach Dumplings

Ingredients:

1 can sliced peaches
1 (8 ounce) can crescent rolls
1 cup sugar
1 cup butter
1 cup water
cinnamon

Directions:

1. Roll a sliced peach into crescent roll and place in a greased baking dish.
2. Bring water, sugar and butter to boil. Pour over rolls, Sprinkle with a little cinnamon and a bit more sugar.
3. Bake at 350 for 30 minutes.

Cherry Filled Crescent Rolls

Ingredients:

1 (8 count) can crescent rolls
1 1/2 cups cherry pie filling
1/2 cup confectioner's sugar

Directions:

1. Unroll crescent rolls.
2. Place 2 Tbsp cherry pie filling in center of each roll; roll up dough.
3. Bake according to directions on the can.
4. Sprinkle with confectioner's sugar.

Million Dollar Spaghetti

Ingredients:

1 lb. of Ground Beef
1 can of Spaghetti Sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
Bag of Sharp Cheddar Cheese

First: Go ahead and put your over on 350! Boil those noodles!! While they are boiling go ahead and mix up the cream cheese, sour cream and cottage cheese!!

Make sure that it is mixed up VERY well!

Then.. go ahead and cook that meat!

Make sure its good and brown and drain it!

Then pour your spaghetti sauce over it!

Take a few slices of your butter and put them in the bottom of your casserole dish,

Then layer HALF of the noodles in the bottom of the dish!

Pour that nicely mixed up creamy mixture on top of the noodles.

and SPREAD it all over!

Then add the rest of your noodles and put a few slices of butter on top of those noodles.

Now pour the red sauce and meat on top!

and once again SPREAD

Now place that awesome casserole in your oven for 30 minutes!

After those 30 minutes take the dish out and pour some cheddar cheese on the top and put it back in the oven for 15 minutes!

Crockpot Cube Steak & Gravy

Despite the appearance it was REALLY great!

Ingredients:

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4  cup water

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Salt & Pepper to taste.

Doesn't look pretty.

Homemade Oatmeal Cream Pies

Ingredients:

Cookie:

1 cup unsalted butter

¾ cup dark brown sugar

½ cup sugar

1 tbsp molasses

1 tsp vanilla

2 eggs

1 ½ cups flour

½ tsp salt

1 tsp baking soda

⅛ tsp cinnamon

1 ½ cups quick oats

Cream Filling:

2 tsp very hot water

¼ tsp salt

1 (7 oz.) jar marshmallow cream

½ cup shortening

⅓ cup powdered sugar

½ tsp vanilla

Directions:

1. Preheat the oven to 350° and line a cookie sheet with parchment paper.
2. In the bowl of your stand mixer, cream the butter, sugars, molasses, vanilla, and eggs.
3. In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist.
6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
8. Add the salt water and mix well.
9. Spread the filling onto the flat side of one cookie and top with another. There you have the most delicious sandwich cookie known to man.

Stuffed Pepper Casserole

Ingredients

• 1 lb pound extra-lean ground beef
• 2 small green peppers, coarsely chopped
• 1 tsp onion powder
• salt to taste, optional
• 3 garlic cloves, minced
• 2 C long grain brown rice, cooked
• 1 24oz jar of low-sodium spaghetti sauce (If you are using a plain spaghetti sauce, you will want to add in 1/4 tsp Italian seasoning, 2 tsp season salt, 2 tsp onion powder, and 1 1/2 tsp garlic powder to give more flavor.)
• 1 1/2 C reduced-fat mozzarella cheese blend, divided

Directions

1. Preheat oven to 350.
2. Cook meat in frying pan until almost completely browned. Drain and rinse. Place beef back in pan and add peppers, onion powder, salt, and garlic cloves. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender.
3. In a 2 1/2 qt casserole, stir together the rice, spaghetti sauce (and added spices if using), and 3/4 C cheese.
4. Add in the beef mixture and stir until combined. Sprinkle with remaining cheese.
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.

Adapted from: Kraft Recipes

Yield: 7 – 1 Cup Servings

Better Than Sex Cake

Ingredients:

• 1 pkg. devil's food, chocolate, or German chocolate cake mix
• 1 can sweetened condensed milk
• caramel ice cream topping
• 1 (8 oz.) container frozen whipped topping, thawed
• 4-5 Heath, chopped up (I buy the bagged Heath already chopped over in the baking section with the chocolate chips - If I use the bag I just use the whole bag on top)

Instructions:

• Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.
• Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!