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|Turkey ||Ooooooweeeeee! This thing's been here a looooooooong time
|piss off cooking dinner ||SLICED BAKED POTATOES!!! YES!!!!!
Preheat oven to 375 degrees F (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie
sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or
until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;
Add a dollop of sour cream when done and enjoy!!
|Heaven In A Bowl (Peanut Butter Brownie Trifle) |
1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed
Prepare brownie batter according to package directions. Bake in a
greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a
toothpick inserted near the center comes out with moist crumbs (do not
overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut
butter cups in half; set aside 1/3 cup for garnish. In a large bowl,
whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add
peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped
topping. Place a third of the brownies in a 5-qt. glass bowl; top with a
third of the remaining peanut butter cups. Spoon a third of the pudding
mixture over the top. Repeat layers twice. Cover with remaining
whipped topping; garnish with reserved peanut butter cups. Refrigerate
|Apple Crisp Mini Pies
1 tbsp unsalted butter
2 tbsp water
4 Granny Smith Apples, cored and sliced
1/4 cup brown sugar
1/4 cup sugar
1 tbsp tapioca
1 tbsp self-rising flour
For the Topping:
1 cup sugar
1 1/4 cups self-rising flour
1 stick unsalted butter, cold
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
Heat oven to 350 degrees.
In a large saute pan melt butter, water. Add the sliced apples and cook
until apples are tender and release juices. Meanwhile, in separate bowl
mix brown sugar, sugar, tapioca and self-rising flour. Place this
mixture over apples and toss in pan.
Place all ingredients for
the topping into a bowl. Using your fingers mix until well incorporated
and mixture resembles crumbs.
Place apple mixture into mason jars. Place topping on apples and cook at 350 degrees for 25-30 minutes.
2/3 cup shortening
2 2/3 cups white sugar
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
1. Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
2. In a large bowl, cream shortening and sugar until light and fluffy.
Beat in eggs, bananas, and water. Sift together flour, baking powder,
soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
3. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of
batter. Do NOT put lids on jars for baking. Be careful to keep the rims
clean, wiping off any batter that gets on the rims.
4. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
5. As soon as cake is done, remove from oven one at a time, wipe rims
of jars and put on lid and ring. Jars will seal as cakes cool. Place the
jars on the counter and listen for them to "ping" as they seal. If you
miss the "ping", wait until they are completely cool and press on the
top of the lid. If it doesn't move at all, it's sealed.
6. Jars should be eaten immediately or kept sealed in refrigerator for up to a week.
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
1 jar pizza sauce
Slice cheese into approx. 28 squares. Flatten each biscuit and stack
pepperoni and cheese on top (Like in the picture) Gather edges of
biscuit and secure on top of the roll. Line rolls in greased 9x13 pan
Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning
and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with
warm pizza sauce for dipping. ENJOY!!
|chicken dumplings ||Ingredients
•½ lb ground beef, cooked and drained (I used one lb.)
•1 1.25 oz package taco seasoning mix
•1 cup shredded cheddar cheese ( I used 2 cups)
•2 tbsp water
•2 – 8 oz pkgs. refrigerated crescent roll dough
•1 med. green bell pepper
•½ head lettuce, shredded
•1 med. tomato, cubed
•1 small onion, chopped
•½ cup whole pitted black olives, sliced
•1 cup salsa
1.Preheat your oven to 375. Then take out your round stone and your
crescent rolls. Open the With crescent rolls fan out making a circle.
Leave crescent rolls open in triangular shape. See picture.
2.Cook hamburg, drain.
3.Add cooked hamburg, water, and taco seasoning and mix in small bowl.
4.Add cheese, mix.
5.With scoop add mixture to thickest part of crescent rolls. Continue around entire circle.
6.Tuck the ends of the crescents over and then press it into it’s base
keeping itself together. You will have to pinch some with your fingers.
7.Bake 22 minutes.
8.Add your shredded lettuce in the center. Cut Bell Pepper in half, scrape clean. Add salsa to pepper.
|FAJITA PIZZA |
You will need:
* 2 refrigerated prepared pizza crust (or oiled pizza dough from the pizzeria)
* 1 medium red bell pepper
* 1 medium green bell pepper
* 1 medium onion
* 2 cups cooked chicken, chopped
* 2 teaspoons olive oil
* 1 -2 large garlic clove (to your liking)
* 2 teaspoons Pampered Chef Southwest Seasoning
* 1 cup thick & chunky salsa
* 2 cups shredded monterey jack and cheddar cheese blend
1 - Preheat oven to 400°F.
2 - Unroll pizza crusts and arrange them side by side on the Large Round Stone.
3 - Roll dough using the Baker's Roller.
4 - Bake for 15-18 minutes or until light golden brown.
5 - Slice peppers and onion using the Simple Slicer.
6 - Coarsely chop cooked chicken with the Salad Choppers.
7 - Heat skillet over medium heat. Add oil and garlic. Stir fry 30
Add peppers, onion and southwest seasoning; stir fry 1-2
minutes or until vegetables are tender.
8 - Remove from heat and stir in salsa and chicken. Arrange vegetables mixture over crust. top with cheese.
9 - Bake an additional 15-18 minutes until golden brown.
10 - Enjoy!
|Cool Cucumber Lime Dip
oven to 350; smoosh refrigerated cookie dough into the bottom of each
Place Reese cup upside down on top of cookie dough (or an Oreo!).
Top with prepared box brownie mix, filling 3/4 full. Bake for 18
7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz each) milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers into a large
resealable plastic bag. Finely crush into crumbs. Combine graham cracker
crumbs, powdered sugar, and butter in a small bowl.
tablespoon of crumb mixture in each cup of a mini muffin pan. Press
crumbs to form shallow cups. Bake 4-5 minutes or until edges are
bubbling. Meanwhile, break two of the candy bars into rectangles. Remove
pan from oven; place one rectangle into each cup.
marshmallows in half crosswise using shears dipped in cold water. Place
one marshmallow half, cut-side down, into each cup. Return to oven 1-2
minutes or until marshmallows are slightly softened. Remove pans from
oven to cooling rack; cool 15 minutes. Carefully remove cups from pan.
Break remaining candy bars and place in small
microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted
and smooth, stirring every 20 seconds. Dip the top of each marshmallow
in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or
until set. Makes 24 cups.
Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.
For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.
Each cup has 100 calories and 6 g fat.
|Butterfinger Dessert -Weight Watchers =easy and low in sugar |
1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8 oz. ) containers of cool whip FREE, thawed
10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)
1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.
2. In large bowl, combine the pudding mix with skim milk. Whisk until
starting to thicken. Fold in both containers of cool whip FREE.
3. Pour half the "fluff" mixture over the cubed angel food cake in
pan. Top with half the crushed butterfinger candies. Repeat with rest
of cake, fluff and candy. Cover and refrigerate for at least an hour
before serving, or overnight. Enjoy!
If you want to "SAVE" this recipe then be sure to click "SHARE" so it
saves the recipe to your photo album on your page for future reference!
1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional
Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press
mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it
just BARELY turns golden brown.
In a medium skillet, cook beef
and onions until beef is browned and cooked through. Drain. Add Salsa
and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake
for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.
Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.
|Chocolate Eclair Cake!!! |
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a
boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing
completely before adding another egg. Spread mixture into pan, covering
the bottom and sides evenly. *If the sides of your pan are too greased
you won’t be able to get the mixture to stay up the sides so make sure
to just lightly grease.
Bake for 30-40 minutes or until golden
brown (Mine only took 25 minutes.) You may want to check it
occasionally-you don’t want to overcook the crust, it will ruin the
cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make
vanilla pudding. Make sure pudding is thick before mixing in with cream
cheese. Slowly add pudding to cream cheese, mixing until there are no
lumps. Let cool in fridge.When the crust is completely cooled, pour
filling in. Top with layer of cool whip however thick you want it and
serve with chocolate syrup. *If you want to make this even better use
homemade whipped cream.
|easiest PB fudge ever
|Buffalo Chicken Meatballs |
1 pound lean ground chicken
1/2 cup panko breadcrumbs
1 stalk celery
2 green onions
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 ounce crumbled blue cheese
1/2 cup Frank's Hot Sauce (or your favorite), divided
1 tablespoon butter
Step by step
Preheat the oven to 350F.
Line a cookie sheet with foil and coat with nonstick spray.
Cut the celery, carrot and green onion into large chunks and throw into a food processor.
Pulse to chop into small bits.
In a large bowl, combine the vegetable mixture, chicken, egg,
breadcrumbs, garlic powder, salt, 1/2 the hot sauce and the blue cheese.
Gently fold together to combine, but don't overmix.
Form the mixture into small meatballs - you should get about 28 small meatballs.
Place the meatballs on the cookie sheet.
Bake for 20 minutes.
While the meatballs are baking, put the rest of the hot sauce and the butter into a microwave safe dish.
Microwave about 30 seconds, until butter melts.
Stir well to combine.
Remove the meatballs from the oven and allow to cool for a few minutes.
Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture.
WW PP 4; Calories 157; Total Fat 8.7g; Saturated Fat 3.5g; Trans Fat
0.0g; Cholesterol 87mg; Sodium 741mg; Total Carbohydrates 5.8g; Dietary
Fiber 0.6g; Sugars 0.8g; Protein 13.8g
|Vanilla Cake with Strawberry Cream Frosting
2 8-oz packages of cream cheese, room temperature (I used low-fat)
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup chilled heavy whipping cream
3 cups cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
7 large eggs
2 TBSP vanilla extract
1 cup sour cream (I used low fat)
6 TBSP plus 1/3 cup seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided
MAKE THE FROSTING
1) Put a small/medium bowl in the freezer to chill. In a separate
large mixing bowl, beat cream cheese and butter until smooth. Beat in
sugar, then jam. Remove that chilled bowl from the freezer and beat
cream in that chilled bowl until peaks form. Fold whipped cream into
frosting. Cover; chill for a couple of hours until it’s firm enough to
spread. (If you are in a hurry, you could put the frosting in the
freezer to chill quickly.)
MAKE THE CAKE
Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans
with 2-inch high sides. (I used 10″ cheesecake pans – aka springform
pans – because they were the only round pans I had with high enough
sides and they worked great!) In a medium bowl, whisk together flour,
salt, baking powder, and baking soda. In a large bowl, cream butter and
sugar together until light and fluffy. Add eggs, one at a time, beating
after each addition. Beat in vanilla. Add sour cream, and beat for 30
seconds. Add flour mixture in three additions, beating to blend after
each addition. Divide batter into prepared pans.
cake until a toothpick inserted into the center comes out clean, 50-60
minutes. Remove from oven and cool for 10 minutes. Run a sharp knife
around the edges of the pans, then turn cakes out onto a rack to cool
completely. I threw the two cake layers in the freezer for about an hour
to make the cake assembly easier.
3) Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
4) Spread 3 TBSP of strawberry jam over the cake, then spread 3/4 c of
the frosting over the jam. Arrange 3/4 c of the sliced strawberries on
top of the frosting in a single layer. Repeat two more times with cake
layer, jam, frosting, and strawberries.
5) Top with
remaining cake layer, cut side down. Spread two cups of frosting over
the top and sides of the cake in a thin layer, then frost with remaining
frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto
the top and sides of the cake. Use the back of a spoon to swirl jam
decoratively into the frosting. This recipe makes a very big 4-layer
cake that will feed a lot of people. It says it has 12 servings but I
definitely think it feeds even more!
|Kentucky Fried Chicken Biscuits |
1 1/2 cups flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
Preheat oven to 425ºF.
Sift together flour, salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
Add milk, if needed to form, and mix.
Turn onto floured board, and knead gently 6 to 8 times.
Pat dough to 1/2-inch thickness.
Cut into biscuits.
Place on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.
|Homemade Reese Squares
1 cup butter
2 cups creamy peanut butter
1 ¼ cup graham cracker crumbs
1 lb. powdered sugar
6 oz. chocolate morsels
In saucepan melt butters. Add cracker crumbs and sugar and mix well. Press into 9x13 baking dish.
Melt chocolate morsels and spread over mixture in pan. Cool and cut.
Granny's Favorites Cookbooks
|S’more Crack Dip |
1 cup of milk chocolate chips
2 tbsp of milk
1 1/4 cups mini marshmallows
Graham crackers for dipping
In a medium sauce pan add chocolate chips, milk and 1 cup of your
mallows. Mix continuously over medium heat until melted and smooth.
Using a rubber spatula, scrape chocolate mixture into a small casserole
dish. Top with remaining mallows.
Place dish under you oven broiler for approximately 60 seconds or until the top has started to brown.
Dip your graham crackers and enjoy!! Just a hint: If you are taking
this to a pot-luck, party, or other event, double the recipe. You will
bring home an empty container, and lots of requests for the recipe.
8 oz. cream cheese
1/2 cup mayo
8-10 slices center cut bacon, cooked and crumbled
1 cup chopped tomatoes
4 eight-inch flour tortillas
1 cup shredded romaine lettuce
Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced
tomatoes. Spread mixture on tortillas and top with lettuce. Roll up
tightly and refrigerate for an hour. Slice into 1/2 inch slices.
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see what I can do.