Pumpkin White Hot Chocolate

• 1 1/2c half and half
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• pinch of ground cloves
• 1/2 teaspoon vanilla
• pinch sea salt
• 2 ounces white chocolate (roughly chopped)

instructions

1. In a small sauce pan over medium heat, combine milk, pumpkin and spices. Cook string constantly until just simmering.
2. Remove from heat and add chocolate ( reserve some for garnish)
3. Just before serving, top each mug with a generous mound of whipped cream, a few shavings of white chocolate, and a sprinkle of pumpkin pie spice or cinnamon. Serve immediately.

Freezer Tacos

1 pound ground beef or turkey
1-2 Tablespoons Taco Seasoning
1/4 cup flour
2 cups chicken or beef broth
9 ounces tortilla chips, crushed
2 cup grated cheese

For day of serving: shredded lettuce, salsa, sour cream, black olives

In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine. Stir in broth and bring to a simmer. Simmer until sauce thickens. Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese. If cooking right away, place in 325° oven and bake for about 20 minutes or until bubbly.

If making as a freezer meal, do not bake. Instead, cover with foil, label, cool, and freeze. On serving day, thaw casserole and follow baking directions, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start.

Serve with toppings.

Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp  chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz queso cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped (optional)
Tortilla chips

In a large stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add monterey jack and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

 Add cilantro then ladle into serving bowls and top with crushed tortilla chips and reserved pepperjack cheese.

Crock Pot Potato Soup

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
6 chicken boullion cubes
5 cups water
1 can of cream of chicken soup
1 onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese, not fat free

Place all into crock pot for 6-8 hrs on low, in the last hour of cooking add in the cream cheese.  Heat and stir until melted.  Serve with cheese, bacon, green onions etc.

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.

$100 Pecan Cookies

1 cup shortening (butter-flavored Crisco is best)
1 cup butter
2 1/2 cups sifted confectioners' sugar
1 tablespoon vanilla
3 cups all-purpose flour
3 cups cornflakes
2 cups chopped pecans

Preheat oven to 350 degrees. With an electric mixer in a large mixing bowl, cream shortening and butter, then add confectioners' sugar. Mix in vanilla and beat in flour gradually. At this point, the dough may not hold together. That's OK.
By hand with a wooden spoon, stir in cornflakes and pecans. (The dough will be very stiff, so this won't be easy.) Roll large teaspoonfuls of dough into balls, mashing the dough together but being careful to not crush the cornflakes any more than necessary.
Place on ungreased cookie sheets 1 inch apart and bake for 12 to 15 minutes, or until slightly brown. Remove from oven and transfer to cooling racks.

Cajun Chicken Pasta

2 skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder (I used fresh minced garlic)
1/4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

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!

Alfredo Bake

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot.  Stir together all ingredients except mozzarella cheese.  Spread mixture into a lightly greased 13- x 9-inch baking dish.  Sprinkle evenly with mozzarella cheese.  Bake at 350° for 30 minutes or until bubbly.

White Bubble Pizza

2 cans (12oz) golden layer buttermilk biscuits
1 jar (15oz) alfredo sauce
2 cups mozzarella cheese
1/2 tsp garlic powder
2 cups chopped chicken
mushrooms (optional)
cooking spray

Preheat oven to 375 degrees. Cut biscuits into quarters and place in medium bowl. Toss biscuits with alfredo sauce and garlic powder. Add chicken and mushrooms (or shrimp) and half of the cheese. Toss until well blended. Spray a 9x13 pan with cooking spray. Pour biscuit mixture into pan and top with remaining cheese. Bake at 375 for 25-30 minutes, or until biscuits are done.

Fiesta Chicken

3 cup cooked chopped chicken
1 cup instant rice (uncooked)
1 can cream of chicken soup
1 can Rotel diced tomatoes and chiles, undrained
1 Tbsp taco seasoning
2 Tbsp milk
2 cups shredded cheddar cheese, divided
1/2 cup crushed tortilla chips or Doritos

Preheat oven to 350.

Combine chicken, rice, soup, Rotel, seasoning, milk and 1 1/2 cups of cheese.  Pour into a lightly greased 9x9 pan.  Cover and bake for 30 minutes.  Top casserole with crushed chips and remaining cheese, bake uncovered for 5-10 minutes, until cheese is melted.

Nutella Ritz 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 Cupcakes

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

Cinnamon Roll Bread Pudding

1/4c butter, melted
2 cans (12.4 oz each) 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. 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  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

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  (
12 oz salsa
1 cup sour cream

For the sauce:
12 oz Velveeta
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'.

Pizza Pasta Casserole

16oz spiral pasta, cooked and drained
2 lb. hamburger
1/2 onion, chopped
2 cans {15 oz.} pizza sauce
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
2 eggs
2 c.milk
1/2 c. shredded Parmesan cheese
4 c. shredded mozzarella cheese
1 {3 1/2 oz}. sliced pepperoni

Cook the beef and onion, add seasonings. Stir in pizza sauce. In a small bowl combine the eggs, milk and Parmesan cheese. Toss with pasta. Put in a greased 3 qt. baking dish. Top with meat mixture, then mozzarella cheese and pepperoni. Cover and bake at 350 for 20 minutes. Uncover and bake for 20-25 minutes until golden brown. Serves 12.

Chicken Spaghetti

2 c. cooked and shredded chicken
3 c. cooked spaghetti
4 oz. Velveeta {or more}, melted
1 can cream of chicken soup
1 can green chilies {or a can of rotel}
1/2 tsp. garlic powder

Mix altogether and pour into a greased 9x13 pan. Sprinkle the top with some shredded cheddar cheese. Bake at 350 for 30 min. or until bubbly.

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.

Sausage Pancakes

1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 Tbsp white sugar
1 tsp vanilla extract
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1/2 lb sausage, cooked and crumbled
cooking spray
butter
syrup

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg and melted butter; mix until smooth.

Spray griddle or frying pan with cooking spray and heat over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Sprinkle approximately 1-2 Tbsp sausage on top of pancake. Brown on both sides and serve hot with butter and syrup.

Crazy Chicken

4 boneless, skinless chicken breasts
1 bottle Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade

3 Tbsp vegetable oil
1 cup uncooked long grain rice (not instant)
1 Tbsp dried minced onion flakes
1 tsp garlic salt
1 tsp taco seasoning
2 cups chicken broth
1/2 cup tomato sauce

1 container Mexican Queso
chopped tomato

Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done or cook in pan.

While the chicken is grilling prepare the rice.

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning.

Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Heat cheese dip according to package directions set aside.

To assemble - place 1/4 of the rice on a plate, top with  chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.

Chuckwagon Stew

2 lb stew meat
1/4 cup flour
1 tsp sugar
10.75 can tomato puree
1 can beef broth
2 tsp salt
1/4 tsp pepper
2 tsp chili powder
1/4 tsp thyme
2-3 potatoes, peeled and cubed
3-4 carrots, peeled and sliced
1 cup green peas (I use frozen)

Coat the stew meat in the flour and sugar.  Brown in skillet.  Transfer meat to crock-pot and add all remaining ingredients except for peas.  Cook on low for 7-8 hours.   Add peas and cook for 30 minutes longer.

Taco Pancakes

1 lb ground beef
1 packet taco seasoning
2/3 cup water
2 cups Monterey Jack cheese, shredded
¼ cup diced pickled jalapenos
1 cup self-rising corn meal
½ cup all-purpose flour
2 eggs
2 cups buttermilk
¼ cup vegetable oil
Salsa
Sour cream
Lettuce

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning and water, cook 5-10 minutes. Set aside.

In a bowl, whisk together corn meal, flour, egg, buttermilk and oil. Stir in taco meat, cheese and jalapenos.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When bubbles begin to appear on the surface, flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Serve stacked and topped with salsa, sour cream and lettuce.

Bubble Enchiladas

1 lb lean ground beef
1 packet taco seasoning
8 oz tomato sauce
10 oz can enchilada sauce
1 can refrigerated biscuits
2 cups Mexican Cheese blend

Preheat oven to 350 degrees.

Brown lean ground beef in a large skillet and drain off fat. Add the taco seasoning, enchilada sauce, tomato sauce and 1 cup of cheese. Stir to combine.

Cut the refrigerated biscuits into fourths and stir them in the meat mixture.

Spray a 9x13 casserole dish with cooking spray and add the meat/biscuit mixture. Bake for 25 minutes. Remove from the oven and sprinkle remaining cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Easy Salsa

1 16oz can whole tomatoes
1 4oz can jalapeño chiles
1 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper

Combine all ingredients in a blender or food processor. Blend to a chunky puree; do not blend until smooth. Transfer to a serving bowl.

Artichoke Bread

1/3 cup butter
1 Tbsp minced garlic
1 (14-ounce) can artichoke hearts, drained and chopped
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.

Pork Carnitas

2 pork tenderloins (about 1 pound each)1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin

Place all of the ingredients in a crockpot and cook on low for 8-10 hours or until pork easily forks apart. Serve buffet-style with flour tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and a squeeze of lime. Make sure to get some of that yummy sauce the pork is in inside your tortilla. Serve with Rice and Black Beans.

Peanut Butter Cheese Ball

1 package (8 ounces) cream cheese, soft

1 cup powdered sugar
3/4 cup creamy peanut butter (Jif or Skippy)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Directions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

Candy Corn Bark

14 whole Oreos, broken up 

1 1/2 cups pretzels - any shape, broken into pieces
16 ounces almond bark or white chocolate melts
1 cup candy corn

Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9x13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn  over the almond bark/white chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces - it's really rich. Makes around 20-24 pieces. Store in air tight container.

Cake Batter Truffles

1 ½ cups flour
1 cup yellow cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles



Truffle Coating:

16 ounces almond bark (or white candy melts)

4 Tablespoons yellow cake mix

sprinkles


Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Pumpkin Blondies

2 cups all-purpose flour
1 T. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup unsalted butter, soft
1¼ cups brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips

Preheat the oven to 350. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

Peanut Butter Sheet Cake

Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.


Frosting
Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

Peanut Butter Cup Trifle

1 (9x13) pan of baked brownies, cut into 1 inch pieces

1 (5.1 ounce) package instant vanilla pudding

3 cups milk

½ cup creamy peanut butter

2 tsp vanilla

1 (8 ounce) container thawed Cool Whip, divided.

20 normal sized peanut butter cups, crumbled 

6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.

Fiesta Chicken

4 chicken breasts, frozen or thawed

1 (15 1/2 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Take 4 frozen, or thawed, boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.  Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

Add 1 package of cream cheese and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas.

Creme Brulee French Toast

12 ounces challah or sweet bread (such as 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.

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 egg noodles.

Chili Verde

• 2 pounds Boneless Pork Loin Roast
• 1 whole Onion, Diced
• 3 cans (4 Oz. Can) Diced Green Chilis, Small
• 1-½ Tablespoon Ground Cumin
• 2 teaspoons Chili Powder 
• 1 Tablespoon Salt
• 1 teaspoon Pepper

Cut pork roast into bite-sized chunks. Place meat in a crock pot along with the chopped onion and diced green chili. Stir. Add the spices and give it another stir. Cook on low for 8 hours or so. Serve over rice or with flour tortillas, with or without sour cream.

If you don’t want to cut up the pork roast, you can put it in the crock pot whole and then shred it when it’s done. Just take it out of the crock pot after the 8 hours and shred it then put the shredded meat back into the broth. If you want a thicker broth base, add a slurry of about 1 cup water and 2 tablespoons of cornstarch at the 6 hour mark and let it thicken for the last two hours of cooking.

Mushroom Barley Soup

• 1 cup Barley, Rinsed
• 1 package (8 Oz. Package) Button Mushrooms, Cleaned And Sliced
• 12 whole Baby Carrots Chopped
• 2 stalks Celery, Chopped
• 1 whole Large Onion, Sliced
• 4 cloves Garlic Chopped
• 8 cups Beef Broth
• 2 Tablespoons Tomato Paste
• 2 whole Bay Leaves
• 2 teaspoons Dry Thyme
• Salt And Pepper

Add all ingredients to the crockpot and stir to combine. Cook on high for 3.5 hours (this may vary depending on your crock pot—mine is a 6-quart).

Remove bay leaves. Spoon into bowls, add fresh parsley and serve.