Easy Hot Chocolate Mix

Ingredients:2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup semi-sweet mini chocolate chips
1/2 cup powdered nondairy creamer
1/8 tsp. salt
mini-marshmallows

Directions:Combine all ingredients in a mixing bowl.  Whisk together until evenly blended.  Portion into gift packages as desired, and top each with a handful of mini-marshmallows.

Mix 4-5 heaping tablespoons of cocoa mix with very warm water or milk to achieve desired flavor.  Top with mini marshmallows.

DIY Hot Cocoa Mix

Ingredients:

2 vanilla beans
4 cups granulated sugar
1½ lbs. good quality semi-sweet chocolate, coarsely chopped
9 oz. good quality bittersweet chocolate, coarsely chopped
2 cups Dutch process cocoa powder

Directions:
Split and scrape the vanilla beans and combine in a large bowl or jar with the sugar.  Work the vanilla seeds into the sugar with your fingers.  Bury the pods under the sugar, cover tightly and let stand overnight  at room temperature.  Remove the pods when ready to use.

In the bowl of a food processor fitted with the metal blade, combine the sugar, semisweet and bittersweet chocolate, and Dutch process cocoa powder.  Process in 4-second pulses until the chocolate is very finely ground and the mixture is well combined.  Store the mix in an airtight container for up to 6 months.

Serving Instructions:
Combine 2 tablespoons cocoa mix with 8 oz. of very warm milk and stir to combine until well blended.

DIY Pumpkin Pie Spice

Ingredients:

2 tbsp. ground cinnamon
1 tbsp. ground ginger
1½ tsp. ground allspice
1½ tsp. ground cloves
¾ tsp. ground nutmeg

Directions:
Combine all spices in a small bowl and whisk well to blend.  Store spice blend in an airtight container.

Homemade Butterfinger Candy

16 oz candy corn
16 oz peanut butter
16 oz chocolate candy coating


Melt candy corn in microwave for 1 minute. Stir. Melt candy corn at 15 second intervals, stirring after each interval. When completely melted, add peanut butter and mix well. Put in a greased 8x8 pan.  When completely cool, cut into squares and dip in the melted chocolate. Set on waxed paper to set.
(I usually just melt some milk chocolate chips and frost the top of the bars).

Capt Crunch Brownies

9×13 pan of brownies, UNBAKED (you can use mix or homemade)

6 Reese’s Cups, chopped (regular size) 

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

2 cups Cap’n Crunch cereal

Bake brownies according to directions, but remove from oven 5 minutes early. Top with chopped Reese’s and return to oven for 5 minutes. Remove from oven and place on a cooling rack.

In a medium saucepan over medium-low heat, melt peanut butter, chocolate chips, and butter. Stir in cereal until evenly coated. Spread over brownies. Refrigerate for 2 hours before cutting into squares and serving.

Peanut Butter Cookie Dough Cupcakes

1 package  plain yellow cake mix

3 tablespoons vanilla instant pudding mix
1 cup sour cream
3/4 cup milk
1/2 cup vegetable oil 
3 large eggs
1 teaspoon vanilla extract
1 package (16.5 oz) refrigerated peanut butter cookie dough, chilled

Preheat oven to 350. Line 24 cupcake cups with paper liners and set the pans aside.

Place the cake mix, pudding mix, sour cream, milk, oil, eggs and vanilla in a large mixing bowl and beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes longer, scraping down the sides of the bowl again as needed. 

Set aside about 3/4 cup of the cupcake batter before filling the cupcake pans. Using the rest of the batter, scoop a heaping 1/4 cup of batter into each lined cupcake cup, filling it two thirds of the way full.  

Unwrap the cookie dough and slice the log lengthwise into four pieces. Then cut each piece into 6 even chunks. Place a chunk of cookie dough on top of each cupcake and push it down into the batter. Top each piece of cookie dough with about 1 teaspoon of the reserved cupcake batter.

Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 18-23 minutes.  Remove the pans from oven and place them on wire racks to cool for 5 minutes. Remove cupcakes from pans and place on wire racks to cool for 15 more minutes before frosting.

FROSTING:

3/4 cup granulated sugar
5 tablespoons butter
1/4 cup milk
1 cup milk chocolate chips

Place the sugar, butter and milk in a small saucepan over medium-high heat and stir until the mixture comes to a boil, 3 minutes. Still stirring, allow the mixture to boil for 1 minute longer, until the sugar dissolves.  Remove pan from heat and stir in the chocolate chips. Continue stirring until the icing is smooth and the chocolate has melted. Let the icing cool in the pan for 5 minutes before using.

Peanut Butter Frosting

2 sticks butter, at room temperature 
1 cup peanut butter
1 teaspoon vanilla
1/4 cup milk
4 cups powdered sugar
7 oz jar marshmallow creme

In the bowl of a stand mixer, beat the 2 sticks of butter, peanut butter, milk, and vanilla on medium low speed until well blended. 

Slowly add powdered sugar and beat on low until just barely blended. Increase speed until medium and beat for about 2 minutes, until light and fluffy. Fold in Marshmallow Creme, not fully combining to allow for a swirl of marshmallow throughout.

Frost cupcakes generously.

Capt Crunch Cupcakes

1 box  Yellow cake mix
1 cup buttermilk
4 large eggs
1/3 cup oil
4 cups Cap’n Crunch cereal, plus more for garnish

Preheat oven to 350. Line 24 muffin tins with baking cups and set aside.

Using a food processor or a large Ziploc bag and rolling pin, crush 2 cups of the cereal very finely (to a cornmeal consistency). In the bowl of a mixer, add the cake mix, crushed cereal, buttermilk, eggs, and oil. Beat on low speed about one minute, stopping to scrape down sides of the bowl. Increase speed to medium and beat 2 minutes more. Fold other 2 cups on uncrushed cereal into the batter.

Fill liners 2/3 full and bake for 12-15 minutes or until tops spring back when lightly touched. Allow to cool on cooling racks.


Peanut Butter Frosting:

2 sticks butter, at room temperature 
1 cup peanut butter
1 teaspoon vanilla
1/4 cup milk
4 cups powdered sugar
7 oz jar marshmallow creme

In the bowl of a stand mixer, beat the 2 sticks of butter, peanut butter, milk, and vanilla on medium low speed until well blended. 

Slowly add powdered sugar and beat on low until just barely blended. Increase speed until medium and beat for about 2 minutes, until light and fluffy. Fold in Marshmallow Creme, not fully combining to allow for a swirl of marshmallow throughout.

Frost cupcakes generously and add a sprinkle of cereal to the top.

Banana Pudding Milkshake

3/4 cup milk

3 TBS instant banana cream pudding MIX

1/2 cup FROZEN whipped topping (such as Cool Whip)

10 vanilla wafers

1 cup vanilla ice cream

Whipped cream, bananas, and vanilla wafers for garnish

Place ingredients in the blender in the order listed above. Blend until well mixed. Pour into a glass and garnish with whipped cream, cookies and banana slices.

Makes one large or two small shakes.

Cupcake Milkshake

1/2 cup milk

2 TBS  plain white cake mix

1/4 cup canned vanilla frosting

1 cup vanilla ice cream

Sprinkles and whipped cream, for garnish

Layer ingredients in your blender as listed above (minus the sprinkles and whipped cream). Blend until frothy and well mixed. Pour into a glass and garnish with whipped cream and sprinkles.

Makes 1 large or 2 small shakes.

Easy Orange Chicken

1 cup water
2 Tbsp. frozen orange juice concentrate
3 Tbsp. lemon juice
1/4 cup vinegar
2 Tbsp. soy sauce
3/4 cup sugar
1/2 tsp. ground ginger
1/2 tsp. minced garlic
dash onion powder
2 Tbsp. cornstarch
1 bag frozen popcorn chicken

Directions:
Heat the popcorn chicken according to package directions.
While chicken is cooking, pour water, juice concentrate, lemon juice, vinegar, and soy sauce into a saucepan on stove top at medium-high. Add sugar, ginger, garlic, and onion powder. Bring to a boil.
Remove 1/4 cup sauce and mix with cornstarch. Add the cornstarch mixture into sauce and bring to simmer over low heat. When thick, add in cooked chicken and toss to coat! Serve over rice.

Cranberry Cream Cheese Dip

1  12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2  8 oz packages cream cheese, soft
  
1. Put your cranberries in a food processor. Chop fine. 
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. 
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. 
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Snickers Bars

40 or so saltine crackers
1c butter
2c graham cracker crumbs
1 cup tightly packed brown sugar
1/2 cup milk
1/3 cup sugar
1 cup creamy peanut butter
1 cup semisweet chocolate morsels
1 cup butterscotch morsels
1 tablespoon vegetable shortening

Line an ungreased 9x13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with one layer of saltine crackers.

In a large saucepan, melt the butter over medium heat. Add the graham cracker crumbs, brown sugar, milk, and sugar. Bring to a boil and cook for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from the heat and spread half of caramel mixture evenly over the crackers. Place another single layer of crackers over the caramel mixture. Spread the rest of the caramel mixture evenly over crackers and top with the remaining crackers.

In a small saucepan (or in the microwave), combine the peanut butter, chocolate morsels, butterscotch morsels, and shortening. Melt over medium-low heat, stirring constantly. Pour and spread evenly over the top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.

Haystacks

1 2/3 cups (11 oz) butterscotch morsels
3/4 cup creamy peanut butter
8 oz chow mein noodles
3 1/2 cups miniature marshmallows

Line several trays with wax paper.
Microwave the butterscotch morsels and peanut butter in a large bowl for one minute and stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Add the chow mein noodles and marshmallows and toss until all the ingredients are evenly coated. Drop by haystack-shaped tablespoons onto the prepared trays. Store in a cool place or refrigerate until ready to serve.

White Candy

4 cups Rice Krispies
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate, chopped

In a large bowl, combine the cereal and marshmallows. In a microwave-safe bowl, melt the white chocolate and peanut butter. Stir the  white chocolate-peanut butter mixture into the dry goods and drop by tablespoons onto waxed paper. Let them set until firm and then store in an airtight container.

Saltine Toffee

1 cup unsalted butter (no margarine allowed)
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers

Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. Chill then break into chunks.

Captain Crunch Ice Cream

4 cups half-and-half
1 (14 oz.) can  Sweetened Condensed Milk
2 Tbsp vanilla extract
3/4 cup crushed Cap'n Crunch cereal

Combine all ingredients except cereal in container of ice cream maker; mix well.
Freeze according to manufacturer’s instructions. Stir in crushed cereal.  You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Nutella Pie

8oz cream cheese, softened
12 oz cool whip
2/3 cup Nutella
1 cup toffee bits, divided
graham cracker crust

In an electric mixer, mix together cream cheese and Nutella until combined. Add in coolwhip and mix on low until combined. Stir in 3/4 cup toffee bits. Pour mixture into prepared graham cracker crust. Top with remaining toffee bits. Chill for at least 2 hours.

Cake Batter Popcorn

1 bag (3 Oz. Size) Microwave Popcorn
½ cups Butter
½ cups Dry Yellow Cake Mix
½ cups White Sugar
¼ cups Light Corn Syrup
½ teaspoons Salt
½ teaspoons Vanilla

Preheat oven to 250ºF.
Pop popcorn according to package instructions. Spread out on a greased sheet pan and remove all of the unpopped seeds.
In a saucepan combine butter, cake mix, sugar, corn syrup, and salt. Bring to a boil. Boil for 5 minutes, stirring constantly. Add vanilla to butter mixture and stir to combine.
Pour butter mixture over popcorn and stir to coat. Bake in the oven for 1 hour, stirring every 15 minutes.
Add sprinkles as the popcorn comes out the last time. Stir to combine.
Let cool for 1 hour before serving.

Malt Waffles

2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla

Method:

•  Preheat a waffle iron, grease lightly.

•  Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside.

•  Combine the Eggs, melted Butter, and Milk in a medium bowl.

•  Slowly stir the liquid ingredients into the dry ingredients until moistened.

•  For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.

Smokey Chicken Pasta

8 oz. Farfalle pasta
1 - 1 1/2 c. heavy whipping cream
2 chicken breasts (boneless, skinless)
3 cloves garlic, crushed
1 tsp pepper
1/2 tsp basil
1/2 c. butter
1/2 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1/2 bottle (12 oz) Lawry’s mesquite marinade with lime juice

Put chicken and marinade in the crock pot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter (and flour), add garlic, whipping cream, basil, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Tavern Chicken

2 boneless, skinless chicken breasts, pounded thin
1/2 bottle Lawry's Garlic & Herb marinade
3 thin slices of prosciutto
3 slices of provolone
1/2 pound fettuccine
1 (15oz) jar garlic alfredo sauce

Marinate chicken for 8 hours. Grill until almost done and top with prosciutto and provolone. Put the lid down on the grill and let the cheese melt for about 2 minutes. While chicken is grilling, cook pasta according to directions on box and heat alfreado sauce. Toss pasta and sauce.  Serve chicken over pasta and enjoy!

Peppermint Popcorn Bark

2 bags microwave popcorn, popped (18-20 cups)
1 6oz box candy canes, crushed
1 package Almond Bark
1 tsp peppermint extract or a few drops of peppermint oil

Place popcorn in a very large bowl - the biggest one you have.  Pour crushed candy canes on top of the popcorn.  (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!)  Melt almond bark according to instructions on the package.   Add the peppermint extract or oil to the almond bark and pour over popcorn.  Stir until all the popcorn is coated.  Pour popcorn on wax paper and allow to harden.  Once the popcorn has hardened, break into pieces and enjoy!

Peppermint Cookie n' Cream Popcorn

2 bags microwave popcorn, popped
1 (6oz) box candy canes, crushed
1 pack Oreo cookies, crushed
1 1/2 packs Almond Bark
1 1/2 tsp peppermint extract or a few drops of peppermint oil

Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes and Oroes on top of the popcorn. (I crush my candy canes and Oreos in the food processor) Melt one pack of almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir. The Oreos will absorb some of the almond bark and the popcorn won't be fully coated.  Melt the remaining almond bark and pour over popcorn.  Stir until popcorn is coated.  Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!

Peanut Butter Nutella Crackers

1 sleeve Ritz Crackers
1/4 - 1/2 cup peanut butter
1/4 - 1/2 cup Nutella
12 oz almond bark

Spread a dollop of peanut butter on half the Ritz crackers and some Nutella on the remaining half of the Ritz crackers. (Use as little or as much of each that you want) Sandwich the peanut butter and Nutella halves together. Melt the almond bark in the microwave, stirring every 30 seconds until it’s melted and smooth.  Take a sandwich and drop it in the melted almond bark, turning over with a fork to coat. Remove sandwich from almond bark, tapping against bowl to remove excess coating. Place on wax paper to cool before serving - about 30 minutes or until the bark is set.

Pecan Pie Muffins

1 cup chopped pecan
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Preheat oven to 350 degrees.
Combine all ingredients and mix well.
Spray two miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full.
Bake in preheated oven for approx. 18 minutes.

24 miniature cupcakes

Apple Dip

8 oz cream cheese, softened
3/4 cup brown sugar
1/2 cup sugar
1 tsp vanilla
3/4 bag of Heath toffee Bits


Mix together and serve with apples or graham cracker sticks.

Cinnamon Roll Bake

1/4 cup butter, melted
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup

Garnish
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired

Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.

Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

Sausage Cheese Muffins

1 lb. hot ground pork sausage
1 tsp onion powder
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup buttermilk (water or milk will work too)

Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.

Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.

Eggs Ole'

1 dozen corn tortillas
cooking spray
1 lb chorizo
1 cup cheddar cheese
1 cup Monterey jack cheese
16 eggs (I used 10 eggs and 1 1/2 cups Egg Beaters)
12 oz salsa
1 cup sour cream (I used light)

For the sauce:
12 oz Velveeta (I used 2%)
8 oz salsa

Wrap tortillas in a damp paper towel and microwave for 30-60 seconds, until soft. Spray a 9x13 pan with cooking spray. Line bottom and about an inch up the side of large Pyrex dish with tortillas. Cook chorizo and drain; spread over tortillas. Spread cheeses over chorizo. Mix eggs, sour cream and salsa together; pour over cheese and bake at 350 for 30 – 45 minutes or until set.

For the sauce, combine Velveeta and salsa in a microwave safe bowl.  Heat in 30 second intervals until melted.  Pour sauce over individual pieces of the eggs ole'.

Biscuit Waffles

1 can Grands Jr. Golden Layers biscuits
cooking spray
butter
syrup

Spray waffle maker with cooking spray. Heat waffle maker.

Separate dough into 10 biscuits. Place up to 4 biscuits at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown. Serve immediately with butter and syrup.

Ham Spaghetti Bake

2Tbsp. butter
2 Tbsp. flour
2 cups milk
1 1/2 c. sharp white cheddar cheese, shredded
2 c. cubed fully cooked ham
1 1/2 c. cooked spaghetti

Melt the butter in a sauce pan and add the flour, stirring until smooth and bubbly. Add the milk slowly and bring to a boil. Stir for 2 minutes or until thickened. Stir in cheese and cook until melted. Add ham and noodles and pour into a greased casserole. Top with crushed Town House crackers mixed with melted butter. Cover and bake at 350 for 20 minutes, uncover and bake for 5-10 minutes until bubbly.

Cheesy Chicken

6 chicken breasts
2 cans cream of chicken soup
1 can cheddar cheese soup
1 can rotel
1 can green chilies
garlic powder

Cook in crock pot on low for 6-8 hours.Serve over noodles.

Summer Pasta Salad

1 c. celery, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 c. green onions, chopped
1 c. diced black olives
1 package pepperoni, cut in half
8 oz. Rotini pasta, boiled, drained, and rinsed in cold water
1/4 c. grated Parmesan cheese
1 {16 oz.} bottle Zesty Italian dressing
3 tsp. Salad Supreme seasoning

Mix all together in a large bowl. Store in a covered container for 4 hours or over night to blend flavors.

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Nutella Gooey Butter Cake

Cake:
1 (18 1/4-ounce) package devil's food cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 cup Nutella
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and Nutella until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread Nutella mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Chocolate Buttercream

1 cup butter, room temperature
6 cups powdered sugar (may need a little more)
1/2 cup whipping cream
2 tsp pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency.

The Best Chocolate Cake

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream (not low fat)
1 cup vegetable oil
4 eggs
1/2 cup milk
1 tsp vanilla

Preheat oven to 350 degrees.  In a very large bowl (4 qt), mix together all ingredients. The batter will be thick.  Pour batter into cake pan of choice.  For cooking time, use the cooking times on the back of the devil’s food cake box as a guide. Do the toothpick check after the suggested cooking time;  if it’s not done check on it every 5 mins after that.  Cool and frost

Weight Watchers Lemon Cake

1 box lemon cake mix
2 egg whites
10oz Diet 7UP
1 cup blueberries

Preheat oven to 350 degrees.  Whisk together cake mix, egg whites and Diet 7UP. Fold in blueberries.  Pour cake into a greased 9x13 pan and bake for 30 minutes.  Top with cool-whip.

Lemon Cupcakes

1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes.  Allow to cool completely and frost with your favorite frosting.

Artichoke Bread

1/3 cup butter
1 Tbsp minced garlic
1 (14-ounce) can artichoke hearts, drained and chopped
1 can rotel tomatoes, drained
4 ounces shredded Mozzarella cheese
1 cup grated parmesan cheese
½ cup sour cream
1 French bread loaf
Salt and freshly ground black pepper
2 ounces shredded cheddar cheese

Preheat the oven to 350 degrees. Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, parmesan cheese and sour cream. Stir to blend. Remove from the heat and cool. Slice the bread lengthwise and scoop out some of the center. Spoon the artichoke mixture evenly into the bread shell and sprinkle with the cheddar cheese. Place each half on a baking sheet and cover lightly with aluminum foil. Bake for 25 minutes, then remove the foil and bake for another 5 to 8 minutes or until the cheese melts completely. Cut into slices and serve warm.

Creme Brulee French Toast

12 ounces challah or sweet bread ( Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4 cups milk
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
Caramel ice cream topping, warmed

Place bread cubes in prepared slow cooker. In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours. Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.

Corn Waffles

6 oz. pkg. corn muffin mix
1/2 cup frozen corn

Prepare corn muffin mix according to package directions, except stir corn into batter. I add 1-2 additional tablespoons of milk to make the batter the correct consistency for waffles.
Cook in a preheated waffle iron. Pour in batter, close lid quickly and do not open until steaming stops. Repeat with remaining batter.

You can serve these right away - they'd be fabulous with maple syrup, or freeze, well wrapped. Pop them right into your toaster or toaster oven to thaw and reheat, then serve with the salsa and sour cream or yogurt for a great dinner.

Whole Wheat Waffles

1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 T sugar
1 large egg
1 1/2 cups lukewarm milk
1/3 cups melted butter
1/2 tsp vanilla

Preheat waffle iron. Whisk together flour, baking powder, salt & sugar. In a separate bowl, whisk together the egg, milk & butter. Mix together the wet & dry ingredients, stirring just until combined. The batter will be a bit lumpy...that's okay.
These are not crispy waffles, but are good. 

Coconut Pancakes

1/4 cup coconut cream
2/4 cup coconut milk
2 tbsp white vinegar
1 cup all purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 tbsp butter, melted

Combine coconut cream and milk with vinegar and set aside.
Mix together the liquids (egg, butter, and soured milk mixture).
Then slowly whisk in the flour, baking powder, baking soda, sugar, and salt until most lumps are gone.
Pour 1/4 cupfuls of batter onto an oiled/buttered pan.
Cook both sides until they are brown.

Elvis Cake

1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Poke small holes cake.
Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
Spread cream cheese frosting over cake.

Microwave Kettle Corn

Ingredients:
2 Tbsp. popcorn kernels
2 tsp. oil
1 Tbsp. sugar or sugar substitute
Dash salt

Directions:
Pour the kernels, oil, sugar and salt in a small bowl. Mix until all kernels are well coated with sugar, salt, and oil.
Pour the bowl's contents into the paper bag. Place the bag on a plate and fold the top of the bag over 1" twice.
Place in the microwave on popcorn setting or for about 1 minute, 15 seconds. Either way, shut off microwave when popping slows to less than a pop every second to avoid burning.
Open slowly and carefully, as steam will be hot.

Beef Rolls

4 hoagie rolls
1 lb. ground beef
1 can (10.75 oz) cheddar cheese soup
1 green pepper, chopped
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
4 slices cheese, halved

Directions:
Carefully hollow out bottom of rolls, leaving a 1/2" shell. Cut removed bread into small chunks; set aside. In a skillet, brown beef with green pepper; drain. Add soup, Worcestershire, salt and pepper. Cook and stir for 3-4 minutes. Stir in reserved bread cubes. Spoon into bread shell. Top with cheese. Place sandwiches on baking sheet. Bake at 350* for 5 minutes or until cheese is melted.

Wildfire Salad

The Salad:
1 head iceberg lettuce, chopped
1 head Romaine lettuce, chopped
1 to 2 cups chicken, cooked and cubed
1/2 lb. bacon, cooked and crumbled
1 cup fresh or frozen corn, cooked but room temp.
1 scallion, chopped
2 Roma tomatoes or 1 regular tomato, chopped
tortilla strips

The Dressing:
1/2 bottle creamy French dressing
1-1/2 packet Zesty Italian seasoning
1/4 cup sugar
1 tsp. oregano
1/3 to 1/2 cup lime juice (to taste)

Put all salad items in a large bowl. Toss. Mix the dressing in a separate bowl and pour over salad.

Chicken Fingers

4 chicken breasts, cut into tenderloins or nuggets
1 cup milk
1 egg
2 cups flour
4 tbsp. powdered sugar
2 tsp. black pepper
1 tbsp. salt
Cooking oil

Directions:
Whisk egg and milk together until combined. Add chicken pieces. Heat oil in dutch oven (to avoid messy stove and splatters) or deep fryer to medium-high heat. Combine dry ingredients- flour, sugar, pepper, salt. Dredge chicken in flour mixture. For extra crispiness, dip in milk and then flour mixture a second time. Carefully add chicken to hot oil and fry on both sides until golden and crispy. Serve with bbq, ranch, honey mustard, or sweet and sour sauce.

Peanut Grape Salad

2 lbs. of grapes - it looks very attractive with 1 lb. each of red and green
2 cups sour cream
1 cup brown sugar
1/2 cup chopped peanuts 

Combine the sour cream and brown sugar until all granules are dissolved. Fold in the grapes and peanuts. Serve immediately

Hobo Dinner

2 lb. russet potatoes, peeled and chunked/sliced
14 oz. smoked sausage, sliced into 1/2"-1" slices
1/2 lb. baby carrots or chopped carrots
1 small onion, sliced into rings
1 tsp. minced garlic
2 tbsp. butter, chopped into small chunks
1 tsp. salt
1/4 tsp. pepper

Directions: Preheat oven to 350 degrees. Layer two 24" pieces of foil, one horizontally and one vertically on a cookie sheet. Spray the foil well with cooking spray. Pile the first four ingredients in the middle of the foil. Dot the potato mix with butter and garlic, then sprinkle salt and pepper evenly over top. If you cut back on butter, spray the top of veggie mix with cooking spray. Fold the edges of the foil over top, enclosing the vegetables. Seal it well by crimping the foil together. Bake for 30-40 or until potatoes are tender. Serves 4.

Marshmallow Popcorn

3 bags popcorn (pop and take out extra kernels)
2 sticks of butter
16 oz bag of marshmallows
1 cup brown sugar

Microwave butter, marshmallows, and brown sugar for 2 1/2 min. Take out and stir. Microwave again for 1 min. Repeat until thin sauce. When done pour over popcorn and mix. YUM!

Easy Orange Chicken

1 cup water
2 Tbsp. frozen orange juice concentrate
3 Tbsp. lemon juice
1/4 cup vinegar
2 Tbsp. soy sauce
3/4 cup sugar
1/2 tsp. ground ginger
1/2 tsp. minced garlic
dash onion powder
2 Tbsp. cornstarch
1 bag frozen popcorn chicken (Tyson's)

Directions:
Heat the popcorn chicken according to package directions.
While chicken is cooking, pour water, juice concentrate, lemon juice, vinegar, and soy sauce into a saucepan on stove top at medium-high. Add sugar, ginger, garlic, and onion powder. Bring to a boil.
Remove 1/4 cup sauce and mix with cornstarch. Add the cornstarch mixture into sauce and bring to simmer over low heat. When thick, add in cooked chicken and toss to coat! Serve over rice.

Ice Cream Coffee Punch

Ingredients:
1 ounce (half of small jar) of instant coffee
2 cups sugar
2 cups water
6 quarts of milk
1 quart of vanilla ice cream
1 quart of chocolate ice cream

Directions:
* Bring the instant coffee, sugar & water to a boil.
* Continue boiling and stir until all the sugar dissolves.
* Allow to cool (so it doesn't melt the ice cream in the next step).
* Add the milk to the cooled coffee mixture.
* Pour over the vanilla and chocolate ice cream in a large bowl.
* Stir slightly.
* Serve & enjoy.

Nutelle Bread Pudding

3 croissants (preferably 1-2 days old)
3/4 cup Nutella
1/4 cup pecan halves
2 eggs
1 cup cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugar

Preheat the oven to 350.
Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
Add sandwich pieces and pecans to a small baking dish (10-inch x 5-inch loaf pan).
To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed.

Barley Mushroom Soup

1 cup barley
1 Tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 package of white button mushrooms, sliced
3 cans low sodium vegetable broth
1 cup water
2 bay leaves
2 T. fresh thyme, minced
Salt and pepper, to taste

directions:

In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.

Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.

Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.

4 Ingredient Ice Cream

ingredients:

4 large very ripe bananas
2 tablespoons peanut butter
2T cocoa powder
splash chocolate almond milk

directions:

1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.

2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter, cocoa powder and puree to combine.  Add milk as needed.  Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!

Pumpkin Chocolate Bars

ingredients:

2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips

directions:

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

4. Cool bars completely in pan. Cut into squares and serve.