Semi-Homemade Burrito Casserole

8 Frozen Burritos, I used beef & bean
(completely thawed)
1 - 14.5 oz  Re-fried Beans
1 - 15 oz   Chili with no beans
1 - 10.5 oz  red enchilada sauce
2 - cups grated Monterrey jack cheese blend

Spread the re-fried beans on the bottom of a greased 9 x 13 inch casserole dish. Lay completely thawed burritos on top of re-fried beans. In a separate bowl mix enchilada red sauce and chili together. Pour the enchilada sauce mixture on top of the burritos. Top with grated cheese. Bake at 375 degrees for 30 minutes or until casserole is bubbly and burritos are cooked through.

X2 Lasagna Casserole

2 - lbs ground beef
1 - 48 oz jar spaghetti sauce
2 – tablespoons sugar
1 (16 oz) - pkg medium egg noodles
1/2 - cup  butter
½ - teaspoon onion powder
½ - teaspoon  garlic powder
½ - cup grated Parmesan cheese
1 - 12 oz pkg shredded mozzarella cheese
1/2 - cup each sauteed green pepper, onion & mushrooms, optional

Preheat oven to 350. Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. 

Cook noodles as directed then drain and toss with butter, powders and Parmesan cheese. Spray two 9x13 pans with non-stick spray. 

In each pan layer half the sauce, half the noodles, rest of sauce; top each with mozzarella cheese. Cover with foil; bake 45 minutes.

(make one and freeze the other for later)

Pumpkin White Hot Chocolate

2 cups whole milk
1 cup half and half
1 cup pumpkin puree

1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate, chopped
pinch salt

Directions
Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
Add the chocolate and stir until it has melted.
Pour into mugs and top with whipped cream and garnish with cinnamon.

Pumpkin Chocolate Chip Cookies

1 cup pumpkin puree
1 cup white sugar
1/2 cup vegetable oil

1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups of semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a cookie sheet with cooking spray or use parchment paper.
Combine pumpkin, sugar, vegetable oil, milk, vanilla and egg. Mix until combined. In a separate bowl, sift flour, baking powder, pumpkin pie spice, salt and baking soda.
Add both mixtures together and mix until fully combined. Fold in chocolate chips.
Drop spoon size amount onto the prepared cookie sheet, about an inch apart. Bake for about 8 to 12 minutes, until cookies are browned!

Pumpkin Bars

4 eggs
1-2/3 cups sugar
1 cup oil

1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

ICING:
1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 25-30 minutes or until set. Cool completely.

For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator.

Pumpkin Snickerdoodles

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda

1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees . Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In a large bowl cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined. Add the pumpkin puree and beat at medium speed until combined. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; transfer the cookies to a wire rack and cool.

Pumpkin Bread

Preheat oven to 325 degrees.

Mix all dry ingredients together.

3 1/3 cup flour
2 cups sugar
3 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 tsp salt

Add wet ingredients and mix.
4 eggs
1 cup oil
1 small can pumpkin

Pour into three greased 9x5 loaf pans for 50 minutes
or 24 muffins for 30 minutes

Pumpkin Gingersnaps

½ cup of butter, soft
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin 

¼ cup of molasses
1 large egg
1 teaspoon vanilla
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

In the bowl beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
In another bowl whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
When you are ready to bake, preheat oven to 350. Line a baking sheet with parchment paper. Place some sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. Let the cookies cool on the baking sheet for a couple minutes, then transfer to a baking rack to cool completely.

Pumpkin Buckle

1/2 cup butter, melted
1 cup all-purpose flour
1 cup sugar

4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla

FILLING:
3 cups canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 t pumpkin pie spice

TOPPING:
1 tablespoon butter
2 tablespoons sugar

Pour butter into a 9x13 baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan.
In a large bowl, beat the pumpkin, milk and eggs. Add the remaining filling ingredients. Stir. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar.
Bake at 350 for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown.

Caramel Pound Cake

3 Sticks Butter, soft
3 1/2 Cups All-Purpose Flour
1 teaspoon Baking Powder

1/2 teaspoon Salt
2 Cups Light Brown Sugar, packed
1 1/2 Cups Granulated Sugar
6 Eggs, at room temp.
1 1/2 Cups Whole Milk, at room temp.

Combine flour, baking powder and salt in a large bowl and set aside. In a mixing bowl, cream butter until fluffy, add brown sugar and granulated sugar and beat until light and smooth, stopping to scrape down often. Add eggs, one at a time, beating well after each. Alternate the flour and milk, beginning and ending with flour, mix until smooth. Grease and flour a bundt cake pan and then put batter into the prepared pan and bake in a pre-heated 325 degree oven about 1 hour and 10 minutes, or until a skewer comes out clean. Let cool in pan on a wire rack for at least 30 minutes then remove and let cool completely.

Frosting:
1 Stick Butter
1 Cup Light Brown Sugar, packed
1/2 Cup Whole Milk
1/2 teaspoon Vanilla Extract
4 Cups powdered sugar

Melt butter in a saucepan over medium heat. Add brown sugar and stir constantly until mixture is smooth and bubbling. Remove from heat and stir in milk. Let mixture cool completely. Stir in the vanilla, then slowly add the powdered sugar and stir until well blended and smooth. Frost the cake! YUM!

Easy Tortilla Soup

4 boneless/skinless chicken breasts
2 cans of diced tomatoes (don’t drain)
2 cans of chicken broth

1 cup of salsa
2 cloves minced garlic
2 Tbsp. butter
1 tsp. dried cilantro
1 Tbsp. ground cumin

Cook and shred your boneless chicken breasts. In a pot add the chicken and add 2 cans of diced tomatoes (don’t drain). Then add both cans of chicken broth.
Add the butter, garlic, salsa, cilantro, and cumin. Stir.
Let simmer for 30 minutes.
Crisp up some tortilla strips in hot oil or in the oven, garnish top of soup with strips.

(I boil my chicken in water, salt and pepper for about an 1hr. Remove the chicken and shred. I use this broth in place of the canned stuff. I think it tastes better, but you can do what you like.)

Taco Soup

1 1/2 lb hamburger (or ground turkey or chicken)
1 can corn, drained
1 can kidney beans, drained

1 can pinto beans, drained
1 can rotel
1 small can tomato paste
1 can diced tomatoes
1 pkg taco seasoning
1 pkg dry ranch dressing
5 cups broth (depends on the meat you use, either chicken or beef)

Shredded cheese
Fritos

Brown meat in large pot. Add everything else once meat is browned. Let simmer a couple hours to blend flavors. Ladle into bowls and top with cheese and fritos. This tastes better the next day, so if you can....make it ahead of time. Also, this soup freezes very well. (If you like your soup...soupier, than add more broth or water, but we like ours thicker)

Ham, Cheese and Broccoli Strata

5 eggs
1 c milk
1/2 c sour cream

1 (10 oz.) pkg. frozen, chopped broccoli, thawed
1 (6 oz.) pkg Stove Top Stuffing mix,
(chicken flavor) do not prepare
9 oz. Ham, chopped
1 c. cheddar cheese, shredded, divided

Preheat oven to 375.
Spray a 2-qt baking dish with non-stick spray.
In a large mixing bowl, beat together the eggs, milk, and sour cream until well combined. Stir in the dry stuffing mix (entire box), ham, broccoli, and 1/2 c. of the shredded cheese. Pour into the prepared baking dish, cover loosely with foil, and bake for 1 hour.
Then uncover, sprinkle with remaining cheese and bake an additional 5-7 minutes until cheese has melted.

Chicken Posole

3-4 boneless chicken breasts, depending on size 
2 cans hominy, rinsed and drained
3 cups chicken broth

2 cans diced tomatoes, one rotel and one regular
3 carrots, sliced thin
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. cumin
2 tsp. chili powder
1 tsp. oregano
1 tsp. salt
pepper to taste

Put the chicken in the bottom of the crockpot. Add the other ingredients on top, stirring to combine. Cook on high 5-6 hours or low 7-8 hours. Remove the chicken and shred with a fork. Return to the pot.
Serve with fried tortilla strips and grated cheddar cheese.

Allergen Friendly Truffles

1/4c coconut milk
2c enjoy life chocolate chips
1/4c + 2T coconut oil

1/3c cocoa powder

Heat the coconut milk in a double boiler, then stir in the chocolate chips and coconut oil until everything is completely combined.

Transfer the mixture to a shallow bowl and refrigerate until it’s cooled completely.

Use a spoon and scoop out about a tsp amount, roll into a ball, and roll each one in cocoa powder then put into an airtight container. Your truffles will keep in the fridge for 2-3 weeks.

Soda Crackers

4 cups flour

1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
1 cup butter

Sift dry ingredients together. Cut in milk and butter (I used my food processor), mixing well into a stiff dough. Dough will be stiff. Roll very thin on lightly floured counter/board, cut into squares (I used my pizza cutter). Place onto cookie sheet then prick with fork, sprinkle with coarse sea salt and bake at 400 for about 6 minutes or until edges start to brown.

Avocado Chocolate Pudding

1 huge, ripe avocado (you will need two if they are small)
1/2c cup coconut milk
6-7 tablespoons real maple syrup 

3-4 tablespoons cocoa powder
Pinch of fine sea salt
1-2 tablespoons almond butter
dash Real vanilla extract

Blend all in a blender until smooth. Store in a GLASS container with lid. Keeps for about 4 days in the fridge. (I use glass pint jars...don't use plastic!)

Oh so Simple Mac and Cheese

1 1/2c cheddar cheese
1/4c cream
3/4 bag elbow noodles

Cook up the noodles and drain them. Add in the cream and stir and then add in the cheese. I like to use a nice extra sharp cheddar. Stir in the cheese well, until it's all melted. I like to add either cracked black pepper and red pepper flakes to ours. It's a personal taste thing :)

Tortellini Salad

1 bag frozen cheese or spinach tortellini, cooked and chilled
1/2 english cucumber, diced
3/4c cherry tomatoes, sliced in half

1 large carrot, shredded
3 sprigs green onion, chopped
1/3 - 1/2c creamy italian dressing, depends on how much dressing you like

Mix all in a bowl, toss well and chill for a couple hours until ready to serve.

Peanut Butter Popcorn

2 (3.5 ounce) packages microwave popcorn, popped and remove all unpopped 
1/2 cup butter
3/4 cup brown sugar

1/4 cup peanut butter
20 large marshmallows

Pour popcorn into a large bowl. In another bowl, combine the butter, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the popcorn before it cools. Eat!

White Bean Ranch Dip

1 can (15oz) white beans (like northern or cannellini)
1c sour cream
1 (1oz) dry ranch powder mix

Drain and rinse the beans. Puree with sour cream and ranch dressing mix in food processor or blender. Chill and serve with fresh veggies. Also great as a spread for bagels and sandwiches. Chill any leftovers. YUM!

5 Ingredient Granola Bars

2c quick oats
1/2c brown sugar
1/2c honey

1/2c peanut butter
3/4c assorted items like mini chocolate chips, sliced nuts, raisins or M&M's.

Preheat oven to 350. Spray a 9x13 pan with cooking spray. Mix all ingredients in a large bowl. Press into pan. Bake for 18min, or until golden brown. Cool 5 min, then cut into bars, then cool completely before removing from pan. Store in airtight container.

Boston Market Cornbread

1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
Plus ingredients to make BOTH 

Mix both boxes according to directions in a bowl. Grease a 8x8 pan. Pour batter into pan and bake 350 for 30min. 

Chocolate Cobbler

1c flour
3/4c sugar
6T cocoa, divided

2t baking powder
1/4t salt
1/2c milk
1t vanilla
2T oil
1c brown sugar
1 3/4c hot water

Mix flour, sugar, 2T cocoa, baking powder and salt in a bowl with a whisk to break up clumps. Add milk, vanilla and oil. Stir well. Spread into an ungreased 8x8 pan. In another bowl mix brown sugar and 4T cocoa. Sprinkle brown sugar mixture over top. Don't stir. Pour hot water over top. Don't stir. Bake 350 for 35-40min.
Let cool slightly, then serve with cool whip or vanilla ice cream.

Corn and Macaroni Casserole

1 (14.75 ounce) can creamed corn

1 (11.25 ounce) can corn, don't drain
1 cup macaroni
1/2 cup butter
8 ounces cubed Velvetta

Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover with foil.
Bake at 350 for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.

Garlic Cheese Bread

3 cups bread flour
1 packet instant yeast
1 cup milk

2 tablespoons butter
2 tablespoons sugar
½ teaspoon garlic salt
1 ½ cup shredded sharp cheddar cheese

In an electric mixing bowl (like a kitchen aid) combine 2 cups flour and the yeast.

In a small saucepan over low heat, combine the milk, butter, sugar and garlic salt. Heat until the butter is melted and the temperature of the mixture is warm.

Add the milk mixture to the mixing bowl and beat until combined. Slowly add as much of the remaining 1 cup of flour as is needed to form a dough that comes together and isn’t sticky.

Add 1 ¼ cup of cheddar cheese and combine.

With the dough hook, knead for 5 – 8 minutes until dough is smooth.

Remove from the mixer, cover and let rest for 10 minutes.

Shape dough into an oval and place on a lightly greased baking sheet. Cover and let rise for 1 – 1 ½ hours.

Preheat oven to 375 degrees. Sprinkle with remaining ¼ cup cheddar cheese.

Bake 25 – 30 minutes until golden and hollow sounding. Cool on wire rack.

Gluten Free Pumpkin Pancakes

1/2 cup pumpkin puree
1/4 cup melted coconut oil
1/2 cup brown rice flour

2 eggs
1 tablespoon honey
1 teaspoon baking powder
Extra coconut oil for pan

Preheat pan to medium-low heat with two spoonfuls of coconut oil.

In a blender combine all ingredients (except for extra coconut oil). When the pan is hot. spoon the mixture onto the pan in small dollar size and cook each side until golden. Smother with real maple syrup.

Pumpkin Bread

Preheat oven to 325 degrees.

Mix all dry ingredients together.

3 1/3 cup flour
2 cups sugar
3 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 tsp salt

Add wet ingredients and mix.
4 eggs
1 cup oil
1 small can pumpkin

Pour into three greased 9x5 loaf pans for 50 minutes
or 24 muffins for 30 minutes

Pumpkin White Hot Chocolate

2 cups whole milk
1 cup half and half
1 cup pumpkin puree

1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate, chopped
pinch salt

Directions
Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
Add the chocolate and stir until it has melted.
Pour into mugs and top with whipped cream and garnish with cinnamon.

Pumpkin Chocolate Chip Cookies

1 cup pumpkin puree
1 cup white sugar
1/2 cup vegetable oil

1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups of semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a cookie sheet with cooking spray or use parchment paper.
Combine pumpkin, sugar, vegetable oil, milk, vanilla and egg. Mix until combined. In a separate bowl, sift flour, baking powder, pumpkin pie spice, salt and baking soda.
Add both mixtures together and mix until fully combined. Fold in chocolate chips.
Drop spoon size amount onto the prepared cookie sheet, about an inch apart. Bake for about 8 to 12 minutes, until cookies are browned!

Mustard Dip

1 (14 oz.) can sweetened condensed milk

1/4 c. Grainy mustard

3 Tbsp. prepared horseradish 

1 Tbsp. Worcestershire sauce

In a medium size mixing bowl combine all ingredients and beat until smooth.  The dip will get thicker as it sits.  Store in the refrigerator. 

Excellent for homemade pretzels and chicken nuggets.

Shortbread Cookies

1 c. butter, softened

1/2 c. powdered sugar

1/4c. cornstarch

1 1/2 c. all purpose flour

Preheat oven to 375 degrees.

In a medium size mixing bowl whip butter until fluffy.  Stir in the powdered sugar, cornstarch and flour.  Beat on low  for 1 minute until combined, and then on high for 3 to 4 minutes.  The dough will become smoother and creamier as you mix it.

Drop by spoonfuls 2" apart on ungreased baking sheets.
Bake for 12-15 min.  Don't overcook.  Cool.

3 Ingredient Chocolate Cake

1 box Chocolate Cake Mix
1c water
1c plain greek yogurt

Preheat oven to 350.

Mix cake mix, water and yogurt well.  Spread into a lightly greased 9x13 pan.   Bake according to box instructions.  Let cool and cut.  Serve with cool whip or frost.

Diet Brownies

1 box (9x13) size Brownie mix
1 can (12oz) Diet Coke

Preheat oven to 350.

Dump the brownie mix into a bowl.  Open the can of soda and pour it in the bowl over the mix. Stir.   The batter will be runny.  Pour into a lightly greased 9x13 pan and bake for 30-35min.

* You do NOT need any other ingredients for these brownies!

Vanilla No Bake Cookies

2 c. sugar

3/4 c. butter 

2/3 c. milk

1 (3.4 oz.) box instant vanilla flavor pudding mix

3 1/2 c. quick cooking oats

1 tsp. vanilla extract

In a large pan mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, oats and vanilla. Let stand 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.

I use a cookie scoop so they are all the same size.  Also, I dropped them onto wax paper on a cookie sheet, they harden faster that way.

Next time I'm trying to make them with Banana Pudding Flavor pudding!  Can't wait!  

You can eat these right out of the pan, no judgments!  :)

No pictures...

Sorry folks, my camera died so these next few recipes don't have any photos attached.  Hopefully I'll have it up and running again soon!

M&M Chicken

Preheat your oven to 450.

Mix together: 

1/2 cup of dijon mustard 

1/4 cup of maple syrup 

1 tablespoon of rice wine vinegar

1 onion, sliced

3 dashes frank's hot sauce

2 dashes red pepper flakes

5 chicken breasts, boneless and skinless

Mix together the above ingredients in a bowl until well blended.  Place chicken into a sprayed 9x13 pan.  Salt and pepper the top of the chicken.  Pour sauce over each chicken, so it's all coated.    Place sliced onion evenly over the top, separated into rings.  Bake for 45-50 min.  Let sit for 5 min then serve with sauce over top.

I served mine with wild rice pilaf.  It was good :)

Banana Pudding Cheesecake

1 premade large graham cracker crust (2 extra servings)
2 (8 oz.) blocks cream cheese, softened to room temperature
1 (3.4 oz) box banana cream instant pudding
2 eggs
1/2 cup sugar
2 ripe bananas, mashed
1/2 tbsp. fresh lemon juice
15 vanilla wafers

Preheat oven to 300.

In a mixer bowl combine the cream cheese and the sugar.  Beat well, remember to scrap down sides.  Add eggs, beating well after you add them.  Then mash bananas with lemon juice and add the mixture to the cream cheese, along with the pudding mix.   Crush the wafers in a plastic bag and fold them into the cream cheese mixture.  Scoop mixture into pie crust and spread out.  Mixture will be thick.  

Bake for 50-55 mins.  Let cool then chill.  Serve with whipped cream if desired.

Yellow Squash

• 1 tablespoon vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan
• 1 cup shredded sharp Cheddar
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• 1 sleeve ritz crackers, crushed 

Preheat the oven to 350 degrees . Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Stuffed Red Velvet Cookies

1 (18.25 ounce) box red velvet cake mix 
2 eggs, lightly beaten 
1/2 cup vegetable oil 
1 tablespoon vanilla 


Filling:
1 (8 ounce) package cream cheese, softened 
1/4 cup butter, softened 
2 teaspoons evaporated milk 
1 teaspoon vanilla 
1/2 cup flaked coconut 
4 cups confectioners' sugar 
1/2 cup chopped pecans 


Directions 


Preheat the oven to 375 degrees. Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets. Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 


In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk. Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

I used my pampered chef small scoop to make sure they were all the same size.

See, nice and uniform

Mmmmm, frosting!  Who needs the cookie?

Put the frosting on one half....

 Then top it with the other half...instant stuffed cookie

Ohhhh me oh my........

Eggs in Pepper Rings

8 eggs
2 bell peppers, red and yellow
salt
pepper

Cut the top of the bell pepper off.  Clean out the inside and cut into 4 rings each.  Place them on a plate, cover with a paper towel and microwave for 4 min to soften.

Heat oil in cast iron skillet, then place rings into pan.  Crack an egg into each hole.  For future, I might use a smaller egg then they won't escape, but I made it work.  Cook a couple minutes, season and flip over.  We don't like runny eggs, but you do what floats your boat.

I made them look pretty.  I cut off the excess egg that was around the pepper ring and threw it in the hashbrowns.  Again....waste not, want not.  They were delish!

Hashbrowns

4 large russet potatoes, cooked in microwave and chilled for 3 hrs.

Grate potatoes

The skins will naturally peel themselves away

Put grated potatoes into hot pan with some oil.  I added some chopped colored bell peppers, but you don't have too.  I had them...so I used them.  Waste not, want not.

YUM!

Sausage for a Crowd

1 tube Jimmy Dean sausage, sliced

Place the slices of sausage on a foil lined (rimmed) cooked sheet.  Bake 350 for 20-25min.

No muss, No fuss...

Trix Bars

10 c Trix Cereal
2c mini marshmallows
dash sea salt
2T melted butter

I've tried in vain to correct the angle of the photo but it will not go vertical.  It SHOWS me it's vertical but when I upload it, it's sideways.  I give up...you win TRIX!

Melt marshmallows and butter in  a large bowl.  Then add salt and cereal.  Stir until well coated.

Hey, how'd those pesky rice chex get in there?  Oh yah, I added some in...I ran out of Trix.   This is not my day...first no rice crispies now this!

Press mixture into a lightly greased 9x13 pan.

Cut into squares and eat!  The Rice Chex cut the sweetness of the Trix and marshmallows.  Silly Rabbit...Trix aren't just for kids!

Baked Chicken Fajitas

1 bag of frozen chicken thighs (organic from Whole Foods in my case)
2 onions
1 orange pepper
1 red pepper
1t cumin
1t salt
1t chili powder
1/2t garlic powder
2T oil
2 dashes red pepper flakes
flour tortillas

Slice up the pretty colored peppers and onions....

Put the frozen chicken in a 9x13 pan.  Drizzle the top with oil and then the spices.

Then put all the peppers and onions on top of the chicken.  Bake 350 for 1 hr and 30min.

Now, doesn't that look pretty?  Love how the veggies caramelize when they roast!

Now, put some in a warmed homemade or store bought tortilla and away you go!  YUM!  You could add stuff to your fajita but I'm a purest at heart.