The BEST Pinto Beans!

3 1/2 cups dried pinto beans, sort out rocks and bad ones
1/2 cup brown sugar
salt to taste
1/2 tsp. black pepper
1 tsp. red pepper flakes
1 Tbsp. molasses
12 oz. lean bacon
3 cups tomato juice
1 tsp. dried mustard
1/2 large onion, chopped

Put beans in large pot and cover with water and salt well. Cook beans until soft. Check often as you may need to add more water. When beans are completely cooked drain them, setting aside a few cups of the bean broth, and add tomato juice, spices, molasses. Slowly cook onion and bacon in frying pan. Drain. Add to beans. Add enough of the reserved bean broth to cover beans by one inch. Let this simmer slowly and watch carefully as beans seem to scorch easily, for about one to two hours. Excellent served with cornbread!

Fruit Cake Cookies

1/2lb Claxton fruit cake, chopped
1 yellow cake mix
1/8tsp almond flavoring
1/3c oil
2 eggs

Preheat oven to 350. Combine all ingredients in a bowl. Stir with a spoon, as to not break up the fruit cake too much. Roll into walnut sized balls and place on a greased cookie sheet. Bake 10-13min. Store in an airtight container. These keep very well, if they last long enough.

Jam Bars

3/4c butter
1c packed brown sugar
1 1/2c flour
1 1/2c oatmeal
10oz jar of jam or preserves (any flavor you like)

Cream the butter and the sugar until light and fluffy. Add the flour and oatmeal. Mix well. Press half the mixture evenly, into a greased 9x13 pan. Spread with jam, then sprinkle remaining crumbs over top. Bake at 400 for 20-25 min. Cool, then cut into bars.

Fruit Loaf Cake

2 pkgs dates, chopped small
2c walnuts, chopped small
1c pecans, chopped small
1/4lb candied cherries, chopped small
1/4lb candied pineapple, chopped small
7oz coconut
2 (14oz) cans sweetened condensed milk

Heat oven to 250. Grease a 8x4 loaf pan. Mix the dates, nuts, fruit and coconut in a bowl. Add the cond. milk and mix well. Pour into prepared loaf pan. Bake for 90 min. Let cool. You can serve immediately or you can wrap in foil and can be stored for a week.

*I suggest that you let it sit for a couple days before serving to blend flavors.*

Peanut Butter Spread

2 cups brown sugar
1 cup water
2 Tablespoons light corn syrup
2 tsp vanilla extract
2 cups creamy peanut butter
7 oz jar marshmallow creme

In a small saucepan combine the first 3 ingredients. Bring to a boil. Remove from heat and cool completely.

In the bowl of a stand mixer, combine peanut butter, marshmallow creme and vanilla extract. Beat on low just until combined. Slowly add in the brown sugar mixture. Beat on medium speed until fluffy, about 2 minutes. Store in refrigerator up to 3 months.

Serve on toast or biscuits. Wow.

Roasted Veggie Dip

8 ears corn, cut off
2 large poblano peppers, halved and seeded
1 large red bell pepper, halved and seeded
6 roma tomatoes, halved and seeded
2 large red onions, sliced ½ inch thick
2 tablespoons butter
1 tablespoon minced garlic
2½ cups heavy whipping cream
1 teaspoon cayenne
1 teaspoon garlic powder
½ teaspoon salt
2 (8-ounce) packages Oaxaca cheese, shredded
2 (8-ounce) packages cream cheese, softened
1 pound fontina cheese, shredded

Preheat oven to 450°. Line 2 rimmed baking sheets with foil.
Place corn and peppers on one pan. Place tomatoes and onions on other pan. Bake corn and peppers, stirring corn occasionally, until they appear blistered, 30 to 35 minutes. Place peppers in a resealable plastic bag. Seal, and let stand for 10 minutes to loosen skins. Remove skins from peppers, and chop.
Bake tomatoes and onions until they appear blistered, 30 to 35 minutes. Let cool slightly, and chop. In a large Dutch oven, heat butter over medium heat until melted. Add garlic, cooking for 1 minute. Add cream, corn, peppers, tomatoes, onions, cayenne, garlic powder, and salt, stirring to combine. Reduce heat to medium-low. Add cheeses, stirring until cheese is melted. Serve with tortilla chips.

Caramel Cake with Caramel Frosting

1 cup butter, softened
2 cups sugar
4 large eggs
3 cups self-rising flour
1 cup whole buttermilk
1½ teaspoons vanilla extract

Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; lightly spray again.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add flour to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Divide batter evenly among prepared cake pans, smoothing tops with a spatula.
Bake until a wooden pick inserted in the center of layers comes out clean, 25 to 30 minutes. Let layers cool in pans for 10 minutes. Remove from pans, discard parchment paper, and let cool completely on wire racks.
Spread Caramel Frosting between layers and on top and sides of cake. Drizzle with reserved 1⁄3 cup caramel from Caramel Frosting. Garnish with toasted pecan halves, if desired.

Caramel Frosting:

1/4 cup whipping cream
1 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/2 cup butter

Melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly, 1 1/2 to 2 minutes or until sugar dissolves (do not boil). Remove from heat. Stir in whipping cream. Add powdered sugar and vanilla. Beat at high speed of an electric mixture until spreading consistency, do not over beat. Spread immediately on top and sides of cake.

The BEST Peanut dipping sauce!

1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons Sriracha sauce
2 tablespoons creamy peanut butter

In a small bowl, whisk together all 5 ingredients until smooth. Serve with your favorite egg rolls.

Pineapple Cake

2 cups whole wheat pastry flour

2 t baking soda

¼ t salt

2 eggs

1 cup real maple syrup

1 t vanilla

1- 20oz can crushed pineapple

In a large bowl combine flour, soda and salt.  Mix to combine.  Add remaining ingredients and mix until all is combined well.  Pour into a greased 9x13. Bake at 350 for 30 to 35 minutes. 

Maple Frosting

 1 cup milk

3T cornstarch

½ cup real maple syrup

½ cup butter, softened

1 t vanilla

In a small saucepan combine milk and cornstarch and blend together until cornstarch is dissolved.  Add maple syrup.  Using a wire whisk, mix and cook over medium heat until mixture comes to a boil and is nice and thick.  Set aside to cool.

Using a mixer cream butter and vanilla.  Add cooled milk/maple syrup mixture and beat at high speed until the frosting is nice and fluffy. 

Frosts a 9x13 size cake

Cookie Dough Milk Pops

1-1/4 cups milk, use 2% or whole
1/3 cup light brown sugar, packed
Pinch salt
1 teaspoon vanilla extract
2 tablespoons mini semisweet chocolate chips

In a glass measuring cup, microwave milk for 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.

Place 1/2 tablespoon chocolate chips in the bottom of each ice-pop mold. Top with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours.

To release pops, run mold under warm water for 20 (ish) seconds; they should slide right out. This made four pops using the mold I have.

Blender Fudge Pie

4 eggs
1/4 cup + 3 T cocoa powder
1 1/4 cups evaporated milk
1T vanilla
1/2 cup butter, melted
2 1/2 cups cane juice crystals, such as sucanat
2 unbaked pie crusts

Put all ingredients, except pie crusts (obviously), in the blender. Blend on high for a couple of minutes. Divide into the two pie crusts. Bake at 350 for 35 to 40 minutes. The center of pies should giggle a little in the center when done. Cool and serve.

Oil Pie Crust

Makes 2 single layer crusts or 1 double layer

2 3/4 cups whole wheat pastry flour (a little more if freshly ground)
1 t salt
½ cup light olive oil (not extra virgin olive oil)
½ cup milk

Mix the flour and salt together. Measure the milk and oil in a measuring cup, don’t stir. Add the oil/milk mixture all at once to the flour. Stir until mixed, then shape into 2 balls. Cover with plastic wrap and refrigerate for at least 15 minutes. Roll out on a lightly floured surface. Put into pie pan and flute edges, bake/fill as recipe directs.

Oatmeal Cookie Smoothie

2 whole bananas (frozen)
¼ cup rolled oats (I used gluten free)
¼ cup milk (I used vanilla almond milk)
½ tsp cinnamon
1 tbsp raisins

Combine all ingredients together in a blender and whiz until smooth and creamy. Top with a sprinkle of cinnamon.

*If you used unsweetened milk, add another Tbsp of raisins for sweetness*

Unfried Chicken

Un-fried Chicken

1c crushed cornflakes
1T flour
1t seasoned salt
1 egg white
1 T water
6 bone in pieces of chicken

preheat oven to 400. mix cereal, flour and salt in a shallow dish. beat egg white with 1T water in another dish. dip chicken into egg white mixture, shake off excess. then roll into cereal mixture. shake gently. put onto greased cookie sheet.
bake 40min or until done. if you use boneless, it will cook faster.

Butterfinger Delight

1 angel food cake torn into bite size pieces
1 stick butter melted
2c powdered sugar
6 butterfinger candy bars crushed lightly
1/3c egg beaters
16oz cool whip

Mix the butter, powdered sugar, egg beaters in a bowl then fold in cool whip. Take half the cake pieces and put on bottom of 9x13, spread half the butter mixture over and half the candy bars. Repeat the layers again, ending with candy bars on top and then chill for at least 2 hrs.

Homemade Icee

1 package sweetened kool aid drink mix ( any flavor ) 

2 cup club soda                                                                                                        3/4 cup sugar
2 1/2 cups crushed ice

Put the Kool-Aid powder, sugar, and 1 c. Club Soda in a blender. Process till smooth and dissolved. Add the ice and blend until smooth. Add the remaining cup of Club Soda and blend. It should be slushy but if you want it thicker, just pop it into the freezer for about 30min.

(I went traditional with blue raspberry and cherry)

Banana Fritters

1 2/3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners' sugar
1/4 teaspoon salt
2/3 cup milk
1 egg
3 bananas, mashed with 1 teaspoon lemon juice

oil for deep frying
confectioners' sugar for dusting

Sift all dry ingredients together into a bowl. Stir together the milk and egg then add to dry ingredients. Fold in the mashed bananas. If too thick add a little milk, and if batter seems too thin, add flour. Batter should be thick enough to mound up in a spoon. Add 1 inch of oil to a skillet and heat until hot. When the oil is ready drop by spoonfuls in small batches. Cook about 2 min per side, until brown then flip and cook 2-3 min longer. Drain on paper towels. Keep warm and just before serving dust with powdered sugar.

Ham Biscuits

2c self rising flour
dash cayenne pepper
1c grated cheddar cheese
3/4c milk + 2T
1/4c shortening
2T butter, melted
1c diced ham

Cut the shortening into the flour until crumbles form. Then add the rest of the ingredients. Stir until just combined. Drop onto an ungreased cookie sheet and bake at 450 for 12-15 min.

English Muffin Quiche

2T butter
1/2c onion, chopped
6 eggs, beaten
2c milk
1T chopped chives
dash pepper
2c grated cheddar cheese
1c bacon, cooked and crumbled
2 1/2 english muffins, crumbled

Spray 18 muffin cups with pam cooking spray. Melt the butter in a pan and saute the onion until tender. In a bowl whisk eggs, milk, chives and pepper. Stir in cheese, bacon, onion and muffin pieces. Spoon evenly into the 18 prepared muffin cups (tin). Bake 400 for 20min, cool for 5min before removing.

***I have made this with the muffins toasted and cubed and also not cooked. It really is a preference of taste. The not cooked muffins absorb more liquid. We, preferred them toasted first. The original recipe did not say whether to toast or not, so I just made it both ways, to see which we liked better.***

Breakfast Casserole

20oz hashbrowns, thawed
4c mont. jack cheese, grated
2c diced ham
7 eggs, beaten
1c milk
1/2t salt
1/2t dry mustard
as much pepper as you like

Place the potatoes in a greased 9x13 pan. Layer the cheese over the potatoes, then the ham on top of the cheese. In a bowl mix the rest of the ingredients, then pour over top. Bake 350 for 1 hr covered then for 15min uncovered.

***This is my version of the popular breakfast casserole that calls for bread. I'm not a fan of soggy bread, as you can see from my english muffin quiche post. Don't leave out the mustard, it really does make a difference.***

Corn Casserole

1 can cream corn
1 can whole kernel corn, drained
2 eggs, beaten
1 stick butter, melted
1c sour cream
1 box jiffy corn muffin mix
1c grated cheddar cheese

Mix all, except cheese. Pour into a greased baking dish.  Bake 350 for 20min.  Sprinkle on cheese and bake about 10 min. more. 

I bake mine in  a 7x11 pan size.  If you double the recipe you can use a 9x13.  I find the 9x9 too thick, but that's a personal preference.

Chocolate Chia Pudding

1/4 c chia seeds
1 1/4 c almond milk (also used coconut milk...not from the can)
1 tbsp cocoa powder
1/4 c shredded coconut, unsweetened
2 tbsp honey

Add almond milk to a mason jar. Whisk in (or shake in jar) chia seeds, cocoa powder, coconut and honey. Let sit overnight in the refrigerator then serve.

Pumpkin Pancakes

2 ½ c whole wheat pastry flour
2T baking powder
1t salt
1t cinnamon
2 eggs
2 cups buttermilk
¼ c olive oil
1 c pumpkin puree
2T sucanat
1t vanilla

In a large bowl combine flour, baking powder, salt, cinnamon and sucanat. In a medium size bowl combine eggs, buttermilk, olive oil, vanilla and pumpkin puree. Mix well. Add wet ingredients to dry ingredients and combine well. Cook pancakes on a hot griddle.

Homemade Bisquick Mix with Oil NOT Shortening!

4½ cups all purpose flour
4 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
10 tablespoons Canola oil

Whisk everything together, either by hand or with a mixer.
Store this mixture in an airtight container (at room temperature) for up to 6 weeks.  

IHOP Copycat Pancakes

1 1/4 c. flour
1 tsp. baking powder
1 tsp. Baking soda
pinch of salt
1 egg, beaten
1 1/4 c. buttermilk
2 Tbsp. melted butter
1/4 c. sugar

Stir together the flour, baking soda, baking powder,and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar, then stir until combined. Cook on a greased griddle.

Awesome Waffles

5 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
3 cups flour
4 eggs, beaten
2 1/4 cups milk
1 1/2 teaspoons vanilla
2/3 cup butter, melted

In a bowl, stir together the baking powder, sugar, salt and flour. In a smaller bowl beat the eggs, the milk and vanilla. Add to dry ingredients and stir until just combined. Slowly mix in the butter and only stir to combine it. Be careful not to over mix. Cook as directed for your waffle maker.

Pie Pops

1/2 21-oz can pie filling (I used cherry)
1 cup milk
1/2 lemon, squeezed

Mix all ingredients in your blender until smooth and pour into ice pop molds. Freeze. Serve as ice pops.

Blackberry Cobbler

2 1/2 cups fresh blackberries
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until mixed. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with vanilla ice cream.

Peanut Butter Oatmeal Bars

1c natural peanut butter
1c honey
3c (gluten free) old fashioned oatmeal

Put peanut butter and honey in a pan and heat on low until mixed and becomes a liquid consistency.
Mix in oats and stir.
Press into a 9 x 9 inch pan. (I greased mine lightly with coconut oil, just to be sure they'd come out)
Cover and let set overnight.

Dutch Baby (Oven Pancake)

6 eggs
1c milk
1c flour
1/2t salt
2T butter

Preheat oven to 400. Mix the top 4 in the blender until smooth. Melt the butter in a 9x13 pan. Once the butter is melted, pour the batter on top and bake for 20-25min.

Honey Bun Cake

Yellow cake mix
4 eggs
3/4c oil
1c buttermilk
1T sugar

Mix all in a bowl until combined. Pour into a greased 9x13 pan. In another bowl combine 1c brown sugar, 2t cinnamon and 1c chopped pecans (optional). Sprinkle over cake mix. Swirl into batter with a butter knife. Bake 300* for 40-60 mins.

Glaze:
1c powdered sugar
2T milk
1t vanilla

Mix all together in a bowl until smooth, pour over hot cake.

(I normally double the glaze and cut SMALL portions...lol)

Pineapple Pops

1 can (20oz) pineapple chunks w/ juice
1 banana
1 can coconut milk
1/2 tsp vanilla.

Blend all in a blender until smooth.
Freeze in popsicle molds!

( the pineapple wasn't sweet, so I added some raw sugar to mine)

 

 

Chocolate Chip Pound Cake

• 1 box yellow cake mix
• 1 (4oz) box instant vanilla pudding
• 4 eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup mini semi-sweet chocolate chips
• confectioners’ sugar, for dusting

Instructions

1. Preheat oven to 350 . Grease and flour a bundt pan.
2. In large bowl, combine cake mix, vanilla pudding, eggs, sour cream, oil and water. Mix well, then stir in chocolate chips. Pour batter into prepared pan and bake for 1 hour or until a toothpick, when inserted into cake, comes out clean.
3. Allow to cool 15 minutes in the pan, then loosen sides and invert onto a plate.  After cake has cooled completely, dust lightly with confectioners’ sugar.

Spicy Cheeseburger Soup

1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules, or 2 cubes
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2-1/2 cups milk, divided
3 tablespoons all-purpose flour
8 ounces process American cheese (Velveeta), cubed
1 teaspoon cayenne pepper
1/2 pound sliced bacon, cooked and crumbled

In a large saucepan, combine the first nine items in a pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper. Top with bacon just before serving.

(If you don't like it spicy just omit the jalapeno and cayenne. You'll need to add some black pepper though to offset that flavor, just do that to your taste)

Homemade 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.

Caramel Apple Cobbler

1 box butter pecan cake mix
2 cans of apple pie filling
1 stick of butter
1/2 can of lemon lime soda.
1 jar caramel sauce

Spray an 9x13 casserole pan with a cooking spray. Spread apple pie filling on bottom of pan. Add dry cake mix to pan. Melt butter and pour over cake mix. Pour lemon lime soda on top of that. Finally, pour caramel topping on top of everything. Bake at 350 degrees for 45-60 minutes. the top will get brown and crispy.

Elvis Oatmeal

1/2 cup Old Fashioned Oats
6oz of water
Pinch of Salt
1 tbsp Natural Peanut Butter
1/2 ripe Banana Mashed
1/2 tbsp Mini-Chocolate Chips

Put the water, oats, salt and peanut butter in a small pot.
Cook over medium high heat, stirring occasionally for about 5 minutes until all the water is absorbed.
While the oats are cooking, mash your banana in a bowl.
Once the water is all absorbed, add the oat mixture to the mashed banana and mix everything together. Then add mini chocolate chips on top. Serve immediately.

Vicki's Chocolate Chip Peanut Butter Cookies

1/2 cup butter (softened)
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 tsp. vanilla
1 1/3 cup flour
1 tsp. baking soda
1/4 tsp. salt (I put a pinch more)
1 3/4 cup semi-sweet chocolate morsels ( I split it 3 ways...semi-sweet, milk chocolate, and peanut butter chips)

1. Preheat oven to 350 degrees...lightly grease a cookie sheet and set aside.

2. In large mixing bowl, combine the softened butter and peanut butter. Beat with mixer till combined (do not overbeat) Add sugar and brown sugar just till combined. Beat in eggs and vanilla till combined. set aside.....

3. In medium bowl, stir together the flour, baking soda and salt. Add the flour mixture and chocolate chips to the dough. STIR till combined.

4. Drop by tablespoon on cookie sheet and bake...9-12 minutes (depending on your oven and size of cookies) till lightly golden on edges and cookies are still soft enough to leave a slight indentation when touched with fingertip. do not overbake

Transfer to a wire rack to cool.

Chocolate Wafer Cookies

1 cup packed blanched almond flour (must be blanched!)
1/4 cup packed cocoa powder
1 Tsp. pure vanilla extract
1/4 cup Organic Cane Sugar (sucanat)
1/4 Tsp Baking Powder
Pinch of Salt
2 Tbs Water

preheat oven to 350 degrees.
In a bowl or in a food processor combine all of the ingredients. Stir (or process) until the dough comes together.
Roll out between two sheets of parchment paper 1/8 inch thick. Using a small circular cookie or biscuit cutter cut the dough.
Place the circles of dough onto a large cookie sheet with parchment or a nonstick baking pad. Re-roll out the dough and continue until it has all be cut into circles. Place all of the cookies onto the one large sheet. They will fit, and can be placed closely together as they will not spread.
Bake 10-12 minutes. Remove from oven and allow them to cool 30 minutes. They will become firm and crisp as they cool.

Pumpkin Spice Creamer

2 cans of coconut milk
5 tablespoons pumpkin puree
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
6 tablespoons pure maple syrup
1 teaspoon vanilla
extra cinnamon for dusting

*You are going to use one full can of coconut milk and just the cream for the second can. Refrigerate one of the cans of coconut milk overnight. Then scoop off the cream.*

In a small saucepan, mix all ingredients over low heat. Stir until combined. Add to coffee or to your favorite tea. Dust each up with a little cinnamon.

Black Eyed Peas

1 lb dried black eye peas
8 oz diced ham
4 cups chicken broth
2 cups water
1 Tbsp cajun seasoning

Rinse black eye peas and put in crockpot. Add remaining ingredients and cook on low 8-10 hours.

Serve with cornbread.

Chocolate Mint Coffee Mix

¾ cup powdered milk
1 cup cane juice crystals (or white sugar)
¾ cup instant coffee powder
¼ cup cocoa powder
6 peppermint candies, crushed

Place all ingredients in a blender or food processor and blend until every thing is a fine powder. Use 2 to 3 T (depends on taste) per coffee mug of hot water.

If desired, top with whipped cream and more crushed peppermint candies or a candy cane.

Russian Tea Mix

1 cup instant tea
2 cups powdered orange breakfast drink (Tang)
1 ¼ cups white sugar
1 t cinnamon
½ t cloves

Mix all ingredients well and store in a jar with lid. To make tea add 1 rounded tablespoon of mix to about 8 oz. of hot water and enjoy!

Theda's Hot Chocolate Mix

25 oz. Powdered Milk
32 oz. Nesquik Chocolate Milk Powder
16 oz. Powdered Creamer
1 lb. Powdered Sugar

Instructions
1.Mix all the ingredients together in a very large mixing bowl.
2.Use about half a cup to one cup of boiling water (remember, a good portion of the mix is powdered milk and creamer-- that's why you use so much!). Mix well and enjoy!

Chocolate Chip Bread

1 stick butter, soft
8oz cream cheese, soft
1 1/4 c. sucanat (or sugar)
2 eggs
1 t. vanilla
2 c. flour
1 t. baking powder
1/4 t. salt
1/4 c. milk
1 1/2 c. chocolate chips

Mix all the ingredients except for the flour and the milk. Then add 1 cup of flour and 1/8 c. milk. Mix well, then add in the second cup of flour and the rest of the milk.

Pour the mixture into 2 greased loaf pans or 4 mini loaf pans.

Bake at 350 for about 30 minutes for mini loaves or 40-45 minutes for the larger loaf.

3....2....1 Cake

1 box strawberry cake mix
1 box angle food cake mix

Mix both boxes of cake mix together in a ziploc bag. Combine 3 tablespoons of the mix with 2 tablespoons of water in a small, microwave-safe bowl. Microwave for 1 minute and enjoy! I garnished mine with a small dollop of fat-free cool whip and some fresh strawberries.

Orange Cream Cake

1 box (15.25 oz) White Cake Mix
1 container (6 oz) non-fat Greek yogurt, plain
1 cup orange juice

powdered sugar, for dusting

In a large mixing bowl, combine cake mix, Greek yogurt and orange juice. Include the zest of one orange, if desired. Pour batter into a greased 8 x8 inch square pan. Bake at 350 degrees for 30-33 minutes. Slice into 9 pieces. Garnish with a dusting of powdered sugar.

(relatively healthy dessert and no frosting)

Super 5 Layer Dip

2 can of refried beans
1 container of guacamole
16 ounces sour cream
1 package of taco seasoning
1 can of black olives
1 pound of shredded pepper jack cheese

Layer the beans. Smooth out. Smooth guacamole onto beans. In a container, mix sour cream and taco seasoning. Layer on top of guacamole. Add cheese generously. Finish top with black olives. Chill.

(I use a round platter or large plate)

Pasta Salad

2 ounces of Colby jack cheese chopped in very very small cubes
2 oz mini pepperoni
1/2 can black olives sliced
1/2 jar italian dressing
1/4 c parmasean cheese
I box of the colorful spiral noodles
Garlic powder
Salt and pepper

Cook your noodles, drain and cool slightly. Then toss all ingredients together in a bowl! Chill.