Caramel Corn

1 cup margarine

2 cups light brown sugar

½ cup light Karo syrup

1 tsp vanilla

½ tsp baking soda

1 tsp salt

24 cups hot air-popped popcorn = approx 2 cups un-popped

1-2 cups peanuts-optional

Preheat oven to 250. Spray 2 large foil pans with baking spray generously. Divide popped corn evenly between the two pans.

In large pot, melt margarine, stir in brown sugar, corn syrup and salt on med-high heat. Wait to boil-stirring constantly. Once boiling, boil 5 min without stirring. Remove from heat. Stir in vanilla and baking soda. (add 1-2 cups of peanuts here) Gradually pour over popped corn. Stir with greased spatula until covered.

Bake for 1 hour-stirring every 15 min. Remove and cool completely. Then break-up corn. Store in air tight container or zip-lock bags.

Pumpkin Spice Cookies with Brown Butter Glaze

Preheat oven to 375C
Makes 4 dozen

1 c. sugar
1 c. canned pumpkin
½ c. shortening
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
½ c. nuts & raisins optional

Mix sugar, pumpkin and shortening until smooth. Stir in remaining ingredients (except nuts & raisins) and beat until smooth. Stir in nuts and raisins if desired.

Drop dough by the teaspoonful onto a baking sheet. Bake until light brown, 8-10 minutes. Remove from sheet immediately.


Brown Butter Glaze

¼ c. buter
2 c. powdered sugar
1 tsp. vanilla
2 tbls. Milk


Heat butter in a saucepan over medium heat until delicately browned. Stir in powdered sugar and vanilla. Stir in milk until smooth.

Taco Bake

1 pkg (14 oz) Kraft Deluxe Mac and cheese
1 lb ground beef
1 pkg taco seasoning
2/3 cup water
3/4 cup s. cream
1 1/2 cups shredded cheese
1 cup salsa (opt)

Preheat oven to 400 degrees. Prepare dinner as directed on box. While
macaroni is cooking, brown meat, drain, add taco seasoning and water, simmer
5 min.

Stir in sour cream into prepared dinner, spoon half of the dinner mixture
into 8" square or 9" round baking dish. Top with layers of the meat mixture,
1 cup of the cheese and the remaining dinner mixture, cover.
Bake 15 min. Top with salsa and remaining cheese, bake uncovered 5 addl min
or until cheese is melted.

Noodle Cluster Cookies

2 cups chocolate chips
2 cups buttescotch chips
1 cup peanuts
3 cups (2-5 oz cans) chow mein noodles

Combine chocolate and butterscotch chips, melt-stirring constantly over low heat. Remove.
Add chow mein noodles, mix quickly to coat. Add nuts. Dip out onto wax paper. Cool.

Keep in air tight container in fridge to keep fresh, makes approx 4 dozen

Peanut Butter Crunch Cheesecake Squares

1/2 cup all purpose flour
1/4 cup pecans, finely chopped
3 tablespoons light brown sugar
3 tablespoons butter, melted
8 oz. cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon lemon juice
3/4 teaspoon vanilla
12 fun size Butterfingers, coarsely chopped
5 fun size Butterfingers, finely chopped

1. Heat oven to 350 degrees. Line an 8x8 baking pan with foil, allowing foil to hang over 2 sides.

2. In a medium bowl, whisk together flour, pecans, & brown sugar. Stir in the butter and mix until all dry ingredients are moistened and crumbly dough forms. Press into the bottom of pan. Bake at 350 degrees for 14 minutes, until lightly browned. Remove from oven.

3. In another medium bowl, beat the cream cheese and sugar until smooth. Beat in egg, lemon juice, and vanilla until combined. Stir in the 12 coarsely chopped Butterfingers. Pour into the baked crust. Bake at 350 degrees for 25 minutes. Remove from oven and sprinkle the finely chopped candy over top.

4. Cool completely. Gently lift from the pan and pull back the foil. Cut into 6 squares. Refrigerate until serving.

A yummy way to get rid of some of that Halloween candy!

Chicken Tortilla Soup

Serves 8
Prep time: 20 minutes

1/4 c. butter
1/4 c. flour
3 c. chicken broth
1 c. milk
8 oz. Velveeta (cubed)
10 oz. can Ro*Tel Tomato & Chilies (I do MilD)
2 c. chicken- cooked & shredded
1 tsp. cumin
1 tsp. chili powder
S&P to taste

Melt butter and then add flour! Cook while stirring for 3 minutes. Slowly add broth and milk. Mix until warm and then add the cubed cheese. Stir continously until all the cheese is melted. Add tomatoes, chicken and spices. Once soup is heated through, it is ready to serve. Top with shredded colby jack cheese and crushed tortilla chips!

Stuffed Jumbo Shells

1 box Jumbo Shells
1 jar Tomato Sauce (your favorite spaghetti sauce)
1 pound ground beef
2 tablespoons extra virgin olive oil
1 box of frozen chopped spinach (thaw and squeeze out all water)
1 cup finely chopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup freshly grated Parmigiano cheese

PREHEAT oven to 350 F.COOK Shells according to package directions; drain. COOK ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease.ADD oil, spinach, onion, garlic; continue cooking 10 minutes, stirring occasionally. Remove from heat.ADD seasonings and blend well. Let mixture cool.STIR in egg and Parmigiano cheese.POUR 1 cup of the Tomato and Basil Sauce into a 13x9 inch baking dish.FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.BAKE for 30 minutes or until thoroughly heated. I top with grated mozzarella cheese Too!!!

Sweet Potato Souffle

Ingredients:
1 large can (40 oz) sweet potatoes (yams), drained, mashed
1 cup sugar
2 eggs
1/2 c. milk
1/3 stick butter, melted
1 tsp vanilla

Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup melted butter
1 cup chopped pecans

Mix first 6 ingredients well. Pour into buttered 11x8 pan (double recipe for 13x9)
Mix topping ingredients and crumble over potato mixture. Bake uncovered at 350 for 35-45 min.

Baked Corn

Ingredients:
2 cans whole corn, drained
2 cans creamed corn-as is
2 sticks margarine, melted
2 eggs beaten
2 cups milk
2 heaping tablespoons sugar
2 boxes Jiffy corn mix
1 cup shredded cheddar cheese

Preheat oven to 350. Grease 13x9 pan. Mix all ingredients (except cheese) in a large bowl. Spoon into baking dish. Sprinkle with cheese. Bake uncovered 1 hour, top should be golden brown.

Brownie Toffee Trifle

1 package fudge brownie mix (9x13-inch pan size)
4 teaspoons instant coffee granules
1/4 cup warm water
1-3/4 cups cold milk
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped topping
1 package (11 oz) vanilla or white chocolate baking chips
3 Heath candy bars (1.55 oz each) chopped

Prepare and bake brownies according to package directions, using a 9x13 baking pan.
Cool; cut into 3/4 inch cubes.
Dissolve coffee granules in warm water.
In mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Beat in coffee mixture.
Fold in whipped topping.
In 3-quart trifle glass or bowl, layer half of the brownie cubes, pudding, vanilla chips and candy bars. Repeat layers.
Cover and refrigerate for at least an hour before serving.

Spinach and Bacon Pasta Toss

1 lb wide egg noodles
3/4 cup Zesty Italian salad dressing
1 lb boneless, skinless chicken breasts, chopped
1 pint cherry tomatoes, halved
1 bag (6 oz) fresh baby spinach leaves (4 cups)
1 cup shredded Mozzarella Cheese
8 slices bacon, crisply cooked and crumbled

1. Cook egg noodles as directed on package. Drain, reserving 1/2 cup of cooking water.
2. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through. Add tomatoes; cook 1 minute, stirring occasionally. Stir in noodles and reserved cooking water. Remove from heat.
3. Add spinach, 1/2 cup of cheese and the bacon. Toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

Quick and Easy Casserole

1 lb hamburger
1 medium onion, chopped
24 oz pkg hashbrowns, thawed (southern style)
1 can cream of mushroom soup
1 cup sour cream
2 1/2 cups shredded cheddar cheese
2.8 oz can french fried onions

1. Brown hamburger with onion and 1/4 teaspoon salt. Drain.
2. In large bowl, combine hamburger, hash browns, soup, sour cream and cheese.
3. Spread in greased 9x13 baking dish.
4. Bake uncovered 40 minutes in 325 oven.
5. Top with french fried onions and bake for 10 more minutes.

Layered Enchilada Bake

1 lb. lean ground beef
1 large onion, chopped
2 cups Salsa (whatever kind you prefer)
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

Serving suggestion: Top with chopped tomatoes, shredded lettuce, and cilantro. We also added extra sour cream.

* We didn't have enough regular salsa so we used some that had corn in it, which was really yummy so I definitely suggest trying out different salsas.

*This is a great recipe to freeze.

*If you go to the Kraft website, you can watch a video showing how to make it. My suggestion is to not wrap your pan in foil as the lady suggests, it may be easier pan cleanup, but you end up with foil pieces in your food due to cutting that when you serve it.

Cranberry-Oat Bars

1 cup butter, softened
1 cup brown sugar, packed
2 cups quick-cooking oats, uncooked
1 and 1/2 cups plus 2 Tablespoons all-purpose flour, divided
1 teaspoon baking soda
2 cups sweetened, dried cranberries
1 cup sour cream
3/4 cup sugar
1 Tablespoon lemon zest
1 and 1/2 teaspoon vanilla extract
1 egg
1/2 teaspoon cinnamon

Combine butter, brown sugar; stir in oats, 1 and 1/2 cups flour and baking soda until crumbly. Press half the mixture into an ungreased 9 x 13 baking pan, setting remaining half aside. Bake at 350 degrees until golden, about 10 or 12 minutes. Mix remaining ingredients together; spread over crust. Sprinkle reserved oat mixture on top; bake 25 to 30 additional minutes. Cool completely. Slice into bars to serve. Makes 3 dozen.

Easy Mac 'n Cheese Pie

1 cup elbow macaroni
2 cups shredded cheddar cheese
1/2 cup original Bisquick mix
1 1/2 cups milk
2 eggs

1. Preheat oven to 400 degrees
2. Cook macaroni according to package directions, then put cooked noodles in the bottom of a pie pan.
3. Sprinkle 1 3/4 cups of cheese on top of macaroni.
4. In medium bowl, stir remaining ingredients together until well blended. Pour on top of cheese and macaroni.
5. Spray a sheet of tin foil with non stick cooking spray, and cover pie plate. Bake 20 minutes. Uncover and bake additional 5-10 minutes or until the top starts to brown.

Ramen Noodle Soup

Ingredients:
Package of Ramen noodles
Water (about 4 cups)
Frozen vegetables (1-2 cups)
Cooked shredded chicken or pork (1-2 cups)
Ramen noodles seasoning packet
Powdered chicken bouillon (sodium free) (1 tablespoon)
Oyster crackers (optional)

I make this when I have left over meat from supper the night before. Super fast and easy and the kids will eat it! Boil water and cook Ramen noodles for three minutes. Throw in vegetables and simmer for a few minutes. Stir well. Add meat, seasoning packet and chicken bouillon and simmer for a few more minutes. Serve hot. I add oyster crackers on top for kids.

BBQ Pork Chops

4 pork chops (about 1 inch thick)
1 small onion- rough chop
1 clove of garlic
1 c. BBQ sauce (use your favorite)
1 Tbsp. water
1 Tbsp. cornstarch

Cook the top four ingredients in your crockpot on LOW for 5-6 hours. Mix the water and cornstarch and then add at the end to help thicken the sauce.... SOOOO EASY!

Corn Beef and Cabbage

4 med red potatoes- large dice
2 handfuls of baby carrots
1 med onion- large dice
2-2 1/2 lb. corn beef with the seasoning packet
1 can of beer
Water
8 slices of cabbage

Put the vegetables around the bottom of your crockpot. Set the meat in the center. Top with season packet. Add the beer and enough water to just cover the meat. Cook on LOW for 10-12 hours. 30 minutes before you eat remove the meat and let rest. Add the cabbage and cook until softened (not mushy)...
Great Sauce for the meat:
Mix 1/2 cup of applesauce with 2 Tbsp. dijion mustard

Chicken in a Creamy Paprika Sauce

5 chicken thighs (bone-in no skin)
1 small onion - rough chop
2 Tbsp. chicken broth
1 Tbsp. paprika
1/2 tsp. salt
2 Tbsp. cold water
2 Tbsp. cornstarch
4 oz. sourcream
1 Tbsp. chives

Cook the first 5 ingrdients in your crockpot for about 7-8 hours on LOW. At the end ( about 10 minutes before you serve), mix togehter the water and cornstarch and then add to the chicken as well as the sour cream and chives. Great over rice or egg noodles

Autumn Pork- Crockpot

1 pkg. saurkraut (32oz) drained but not rinsed
2 med. apples- peeled and sliced
1 tsp. caraway seed
1/4 c. apple juice
1 pork roast (about 2-2 1/2 lbs)
6 small potatoes- chopped
1 Tbsp. Dijion mustard

Mix together first 4 ingrdients in your crock pot. Then push around the sides to make a well. Put pototaoes in the well and the top with the roast. Spread the mustard over the roast. Cook in your crockpot on LOW for 7-8 hours.

Great Sauce for the roast:
Mix 3 Tbsp. Dijoin mustard with 2 Tbsp.brown sugar...

Dreamsicle Fudge

•2 teaspoons Butter (for Buttering The Dish)
•¾ cups Butter
•3 cups Sugar
•¾ cups Whipping Cream
•1 package White Chocolate Chips (10-12 Ounces )
•1 jar Marshmallow Creme (7 Ounces)
•3 teaspoons Orange Extract
•12 drops Yellow Food Coloring
•5 drops Red Food Coloring


* Grease a 13×9 glass casserole dish with 2 tsp butter.
* In a heavy saucepan combine sugar, cream and 3/4 Cups butter. Cook and stir over low heat until the sugar is dissolved. (This is a VERY important step. The sugar crystals must be completely dissolved or the fudge will not be smooth.)
* Bring to a boil and cook for 4 minutes
* Remove from heat and stir in vanilla chips and marshmallow cream until smooth
* Remove 1 cup of this mixture and set it aside for later.
* To the remaining mixture all orange extract and food colorings, stir until blended. This mixture will now be orange.
* Pour into prepared glass casserole dish.
* Drop the white mixture, that was set aside earlier, by spoon over the top of the orange mixture and swirl with a knife.
* Cover and refrigerate until set.
* Cut into squares and serve.

Makes about 2 2/2 pounds of fudge. Unused fudge must be refrigerated.
(Click on title to view original post from www.tastykitchen.com)

Chex School Fuel

3/4 cup packed brown sugar
6 Tablespoons butter or margarine
3 Tablespoons light corn syrup
1/4 teaspoon baking soda
4 cups Corn Chex cereal
4 cups Rice Chex cereal
1/4 cup semisweet chocolate chips

1. Cover cookie sheet with waxed paper. In large microwavable bowl, microwave brown sugar, butter, and corn syrup uncovered on high 1 or 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Stir in cereals.
2. Microwave on high 3 minutes, stirring after each minute. Spread on a cookie sheet to cool, about 10 minutes. Break into bite-size pieces.
3. In microwave bowl, microwave chocolate chips uncovered on high about 1 minute 30 seconds or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container.

*You can also add 1 cup of broken pretzels, 1/2 cup honey-roasted peanuts, or 1/2 cup raisins with the cereals.

Thai Roast Beef Wrap

Courtesy of Rachel Ray:

Dash soy sauce
Creamy peanut butter
Coleslaw mix
Rice vinegar
Pinch sugar
Large whole wheat wrap
Sliced roast beef
Salt
Cilantro leaves

Directions:
1.Stir a soy sauce and a little water into peanut butter. Toss coleslaw with rice vinegar and sugar. Spread the peanut butter mixture on whole wheat wrap and top with roast beef, a sprinkle of salt, coleslaw and cilantro. Wrap it up.

Broccoli Casserole

2 boxes frozen broccoli, or fresh broccoli cooked and cut up

1 small box velveeta cheese, about a pound (ok to use reduced fat)

Topping: 1 stick butter or margarine melted (1/2 cup)

1 stack (30) ritz crackers, crushed

Place broccoli in bottom of lightly greased casserole dish, cut cheese in cubes and place on top of broccoli

Mix butter and crackers together and sprinkle on the top

Bake 350 degrees until cheese is melted

Brownie Passion Bowl

3 cups of cold milk
2 pkg (4 serving size) Jell-O Chocolate Instant Pudding
2 tubs 8 oz. COOL WHIP French Vanilla, thawed
1 baked 9 inch square brownie, cooled
2 cups raspberries or sliced strawberries (optional)

Pour milk into large bowl. Add dry pudding mixes, Beat with wire whisk or mixer on low for 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.

Place half of the brownie cubes in 2 qt. serving bowl, top with half of the pudding mixture,
1/2 of the raspberries, and half the remaining whipped topping. Repeat all layers.

Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

to change it, you could use a different pudding flavor and pound cake instead

Pasta Salad With Pepperoni

1 box of spiral pasta

Package of Ranch dressing (dry)
1/4 - 1/2 bottle of Italian dressing (to taste)
Package of cubed cheese (Colby/Monterey jack)
Pint of grape tomatoes
1 can of black olives
Pepperoni to taste
Salt and pepper to taste

Cook pasta per directions on box, after cooking run cold water over pasta and drain.
Add packet of ranch and Italian dressing
Mix dressings and pasta
Add rest of ingredients
Add more dressing if desired

Cookie Dough Brownies

Prepare boxed brownie mix as directed, and cool completely

Cookie dough topping:
1/2 cup butter or margarine, softened
1/2 cup brown sugar
1/4 cup sugar
2 tablespoons of milk
1 teaspoon of vanilla
1 cup of flour

Mix the ingredients together and spread over brownies.

Chocolate topping:
1 cup of chocolate chips
1 tablespoon of shortening

Melt both together and spread over the cookie dough topping.

Marinade

1/4 cup oil
1/4 cup soy sauce
3 TBS honey
2 TBS white wine vinegar
1 tsp garlic powder
1 tsp ginger
GREAT for pork chops and chicken!

Tator Tot Mush

1 Bag of Tator Tots
1 lb. Ground Beef
1 Big Can Cream of Mushroom Soup
1/3 of Soup Can Milk
1 Can of Corn, drained
2 Cups Shredded Cheddar Cheese
Onion, Garlic, Salt, Pepper to Taste

1. Cook 1/2 the bag of Tator Tots according to package directions.
2. Meanwhile, brown the ground beef (& saute the onions/garlic, if using).
3. In a large bowl, combine cooked/cooled Tator Tots, ground beef, and rest of ingredients.
4. Stir to mix.
5. Pour into a 9x13 pan. Place uncooked Tator Tots on top of casserole and bake at 350 degrees for about 45 minutes, or until everything is heated through.

**The measurements of the ingredients is really an estimation. This is one of those recipes that you add/subtract according to what your family likes. Sometimes I've increased the amount of meat & soup, sometimes no cheese, part of a frozen bag of corn instead of canned, etc. You could also sub a different veggie if your kids like peas better. My boys ask for this by name!!**

Chicken Salad

1 1/2 cups chopped cooked chicken (I boil mine with salt, pepper, and garlic then let it COMPLETELY cool)
1/2 cup chopped celery (about one stalk)
1/2 cup chopped cucumber
1/4 cup thinly sliced green onions
1/3 cup mayo
(You can add 1 TBSP lemon juice to keep veggies crisp)

Mix together and add s&p to taste. Chill for about 1 hour.
Great on croissants.

Creamy Cucumber Salad

Ingredients:
2 English Cucumbers
1 med onion
2 heaping tablespoons (from your silverware drawer, not measuring spoons) miracle whip or mayo
1 tsp sugar
2 1/2 tablespoons apple cider vinegar
salt and pepper to taste

Peel and thinly slice cucumbers. Cut onion into thin rings. In a separate bowl mix last 4 ingredients. Taste before putting on cucumbers, add more vinegar if not sweet enough etc. Top with salt and pepper. Chill at least one hour before serving.

Hot 5 Bean Salad

1/2 lb. bacon, diced
2 onions, diced
3 stalks of celery, diced
1 clove of garlic, minced

1 can of kidney beans with liquid
1 can of green beans, drained
1 can of yellow (or wax) beans, drained
1 can of lima beans, drained
1 can of pork & beans with liquid

Sauce:
1 cup brown sugar
1 12 oz. bottle of chili sauce (found by the bbq sauce in the store)
1 cup ketchup
1/2 cup water
1 tsp. pepper
2 TBSP. vinegar
1 TBSP. worchestershire sauce

In a pan, fry up the bacon. When it starts to get crispy, add the onions, celery, and garlic. Saute until the veggies are softened. Then remove heat and add all the ingredients for the sauce. Mix well! In a large casserole dish, empty all the cans of beans and then mix in sauce.
Bake uncovered at 350 degrees for about 1 hour. Enjoy!
This makes a big portion so it is great to take to potlucks and family picnics!!!!

Summer Pasta Salad (from Kraftfoods.com)

Ingredients:
1 box Bowtie Pasta
2 cups fresh broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 pint cherry tomatoes, halved
1 bottle Sun-Dried Tomato salad dressing (I use Kraft brand)
1/2 cup Parmesan Cheese

Directions:
Cook pasta as directed on package. During the last 3 minutes of cooking, place broccoli in boiling water. Drain, rinse and drain again.
Stir in onion, pepper, tomatoes and salad dressing.
Refrigerate at least 1 hour. Sprinkle with Parmesan Cheese before serving.
*This salad tastes better the longer it is refrigerated.

Seven Layer Taco Dip

INGREDIENTS
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese



DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Strawberry Pretzel Salad

INGREDIENTS
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Truffle Brownie Cups (A Pampered Chef Recipe)

1 2/3 C semi-sweet chocolate chips, divided
2 Tb butter
1/2 C sugar
1 egg
2/3 C flour
3/4 C heavy cream
Assorted garnishes: Whipped topping, maraschino cherries, chopped nuts, strawberries

Preheat oven to 325.

Make ganache filling: Microwave heavy cream for 2 minutes. Add 1 C of the chips and whisk until smooth. Refrigerate mixture while baking brownie cups.

Make brownie cups: Spray mini-muffin pan with cooking spray with flour, or use butter or oil to grease then flour. Microwave 2/3 C chocolate chips and butter for about 1 min, stirring every 20 seconds. Stir until melted and smooth. Add sugar and egg and blend until smooth. Add flour until just combined. Using two teaspoons, place batter into wells filling to 2/3 full. Using tart shaper, gently tap batter to create level tops. Bake for 10-12 minutes or until edges are set (do not overbake). Cool 2 minutes, make indentations in each brownie with tart shaper, you'll feel when the well is deep enough. Let cool.Place ganache in a plastic bag, and snip off the end. Pipe into brownie cups. Add garnish as desired. These are excellent from the fridge. Makes 24.

Easy Oreo Truffles

INGREDIENTS
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Put into the freezer for about 20 minutes till firm.
Dip balls in chocolate ( I use tongs); place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Strawberry Rhubarb Muffins

(From the Toledo Farmers' Market)

Muffins
2 C. flour
1/2 c. sugar
3 tsp. baking powder
1 large egg
1/3 c. oil
3/4 c. milk
1 tsp. vanilla
1 C. mixed rhubarb and strawberries chopped

Topping
2 Tbs. sugar
1/4 tsp. cinnamon

1. In a large bowl, mix dry ingredients.
2. In small bowl, beat egg. Then, add to dry ingredients and mix.
3. Add remaining liquid ingredients to dry mixture. Mix, but do not over mix.
4. Add fruit and fold in gently.
5. Pour evenly into 12 paper cup lined muffin tin.
6. Sprinkle 1/4 tsp. topping on each muffin, if desired.
7. Bake at 350 F for 20-30 min. until done.

Spicy Pea Guacamole

2 - 10oz packages frozen peas, thawed
2 TBSP lime juice
2 TBSP reduced fat sour cream
1/2 tsp. salt
Garlic, to taste
1 small red onion, chopped
1/2 cup cilantro
1 Roma tomato, chopped

1. In a food processor (or blender), combine the peas, lime juice, sour cream, salt. Puree until smooth.

2. Transfer to a bowl and add red onion, cilantro, and tomato. Stir to mix.

Mexican Rice

1 cup uncooked long grain white rice (you can use brown too, but it may take longer)
1 8oz can tomato sauce
1 16oz can chicken broth (or 2 cups water and 2 TBS chicken soup base)
5-6 pieces of garlic finely chopped- add more or less on how much garlic flavor you want (or garlic salt- sorry I don’t measure it, it just sprinkle a few shakes in- depending on how much garlic taste you want. We like a lot so I shake a lot)
1 TBS cooking oil or non-stick cooking spray

In frying pan, brown rice and garlic (or mix in garlic salt with rice as it is browning) in oil or cooking spray.
Once rice is “browned,” add tomato sauce and chicken broth (or water and soup base). Bring to a boil, stirring occasionally. Once at a boil cover and simmer for about 15 minutes or until rice is tender and liquid is absorbed.

Coconut Pecan Chicken

1 1/2 cups vanilla yogurt
2/3 cup sweetened coconut flakes
2/3 cup panko
1/2 cup finely chopped pecans
1 1/2 pounds chicken breast (or chicken tenders)

1. Preheat oven to 350 degrees and grease a cookie sheet.
2. Put yogurt in a shallow dish and combine the coconut, panko and pecans in a different one.
3. Dip the chicken in yogurt to cover, then roll in panko mixture.
4. Place strips on cookie sheet and cook for about 45 minutes or until chicken is done.

Pretzel Crusted Chicken

12-ounce bag whole grain pretzels (I used honey-wheat)
2 teaspoons dried thyme
4 large eggs
1 1/2 pounds chicken tenders

1. Preheat oven to 350 degrees and grease a cookie sheet.
2. Using a food processor, finely grind the pretzels. Then transfer to a shallow bowl and add the thyme.
3. In another shallow bowl, beat the eggs. Coat the chicken with the pretzel crumbs, then the egg, then the pretzel crumbs again. Place on cookie sheet.
4. Cook about 45 minutes or until chicken is cooked.

This is a variation of a Rachel Ray recipe--click the title to see the original.

Mandarin Orange & Turkey Roll Ups

4 10 inch tortillas
1/2 brick of softened cream cheese
1 small bunch of green onions chopped
1 small can of drained and chopped mandarain oranges
1 cup fresh spinach
4 slices smoked turkey breast

Spread each tortilla with softened cream cheese. Lay one slice of turkey breast on each tortilla. Place several spinach leaves on each tortilla. Sprinkle each tortilla with green onions and mandarin oranges. Wrap each tortilla tightly, cut into pinwheels.

Citrus Chicken and Feta Salad

Citrus Chicken and Feta Salad by Allie Wilkinson

Ingredients:
6 cups torn romaine lettuce
2 pkg (6oz each) fresh grilled chicken breast strips
2 cans (11oz ea) mandarin orange segments, drained
½ yellow pepper, cut into rings
½ cup thinly sliced red onions
4oz crumbed feta cheese
½ cup Caesar dressing

Toss lettuce with chicken, oranges, peppers, onions and cheese in large bowl.

Add dressing, mix lightly. Serve immediately.

Sunshine Orange Sweet Rolls

Ingredients:
2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/3 cup granulated sugar 2 teaspoons orange zest
Glaze:1/2 cup confectioners’ sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary
Directions
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl combine confectioners’ sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Key Lime Yogurt Pie

2 TBS cold water
1 TBS fresh limejuice
1 ½ tsp unflavored gelatin
4oz (half 8oz pkg) fat-free cream cheese softened
3 containers (6oz each) Yoplaitâ Light Thick & Creamy Key Lime Pie yogurt
½ c frozen reduced fat whipped topping (thawed)
2tsp grated lime peel
1 reduced fat graham cracker crumb crust (6oz)

1. In saucepan, mix water and lime juice; sprinkle gelatin on limejuice mixture and let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
3. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Cheesy Chicken Simmer

2 tsp. oil
1 lb boneless skinless chicken breast
2 cups frozen broccoli florets
1 can condensed cream of chicken soup
4 oz. Velveeta, cut into cubes (I use 8 oz)

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken & cook 7 min., turning after 4 min.
2. Add soup and Velveeta; mix well. Add broccoli. Simmer on medium heat 7 min. or until chicken is cooked.

• This is good served over rice.
• I've made this with fresh broccoli that I've steamed.
• I make Erika's Bacon Cheeseburger Roll Up one night and then this the next to use up the 16 oz Velveeta.

Sweet & Sour Meatballs

20 oz. Pineapple Tidbits
1 Small Green Pepper, chopped
1 1/4 c. Sugar
2 Tbsp. Cornstarch
1 tsp. Chicken Flavor Instant Bouillon
1 c. Liquid from the Pineapple (add water if you don't have enough)
1/2 c. Ketchup
1/2 c. Vinegar
1 Garlic Clove, minced
1 lb. Frozen Meatballs

1. In saucepan, combine sugar, cornstarch, bouillon.
2. Add pineapple liquid, ketchup, vinegar, and garlic.
3. Cook & stir over medium heat until thickened and bubbly.
4. Add tidbits and green pepper. Cook until heated through.
5. Add meatballs to crockpot and pour sauce over top (appetizer) or add meatballs to saucepan and heat through if serving right away.

**Good as an appetizer or a dinner, served over rice**

Herbed Egg-Cheese Casserole

1/4 c. Butter
1/4 c. Flour
3/4 tsp. Dried Italian Seasoning
12 oz. Can Evaporated Milk
2/3 c. Milk
2 c. Shredded Cheddar Cheese
18 Hard Boiled Eggs, sliced thin
8 oz. Bacon, cooked and crumbled
Parsley
1 c. Bread Crumbs
1/4 c. Melted Butter

1. Grease a 9x13 pan. Preheat oven to 350 degrees.
2. In a medium saucepan, melt 1/4 c. butter over medium heat. Stir in flour and Italian seasoning.
3. Stir in evaporated milk & milk all at once. Cook and stir until thickened and bubbly. Then cook and stir for 1 more minute.
4. Remove from heat and and slowly add shredded cheese, stirring after each addition until melted. Set aside.
5. Layer half of the hard boiled eggs and bacon on bottom of pan. Sprinkle with parsley to taste.
6. Pour half of the cheese mixture evenly over the egg mixture.
7. Repeat layers.
8. In a small bowl, combine bread crumbs and melted butter. Sprinkle crumb mixture over layers in pan.
9. Bake uncovered for 25 to 30 minutes, or until heated through.

*I only use the dozen eggs that we colored for Easter, & it turned out fine.*

*I had to thin the cheese sauce down with some extra milk.*

Low-Fat Brownies

½ c. all-purpose flour
½ c. unsweetened cocoa
¼ tsp. baking powder
¼ tsp. salt
6 Tbsp.butter or margarine
1 c. sugar
2 lg. eggs
2 tsp. vanilla
1/3 c. mini chocolate chips

Preheat oven to 350
Grease 8” by 8” metal baking pan
Combine flour, cocoa, baking powder and salt in separate bowl
Melt butter, stir in sugar, then eggs (1 at a time), and vanilla until well blended
Stir in flour mixture
Spread batter in prepared pan
Sprinkle with chocolate chips
Bake 18 to 20 minutes

Makes 16 squares
Each Brownie 120 calories 6 g total fat

Manicotti

1 pkg. Manicotti shells
1-2 jars spaghetti sauce (depending on how much sauce you prefer)
2 eggs
1 15oz ricotta cheese
4 cups mozzarella cheese, divided
1 cup Parmesan cheese, divided
1 Tbs. dried parsley (or ¼ cup fresh)

Cook manicotti shells according to package directions, drain and lay flat on tin foil to cool. Be careful that they do not touch while they cool, or they will stick together. Cover bottom of greased baking dish with a thin layer of sauce. In a large bowl, beat eggs, ricotta, 3 cups mozzarella, ¾ cup Parmesan, and parsley. Fill each shell with cheese mixture and place in baking dish. Top shells with sauce and remaining cheeses. Cover

Bake at 350 for 30 minutes, remove foil and bake additional 15 minutes or until cheese is melted.

Chicken Enchiladas

2 cups cooked chopped chicken or turkey
1 cup chopped bell pepper
1 8oz. pkg. cream cheese cubed
1 8oz. jar salsa divided
8 flour tortillas
3/4 lb. (12 oz) velveeta cheese cut up
1/4 cup milk

After cooking chicken, in frying pan add bell pepper, cream cheese and 1/3 cup salsa. Cook on low heat until cream cheese is melted

Spoon 1/3 cup chicken mixture down center of each tortilla then roll. Place filled tortilla seam-side down in lightly greased 12x8 baking dish

Stir Velveeta and milk in saucepan on low heat until smooth. Pour cheese sauce over tortillas.

Cover with foil. Bake at 350 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas and serve.

Golden Glow Punch

6 oz can frozen lemonade concentrate thawed

6 oz. can frozen orange juice concentrate thawed

6 oz. can frozen tangerine juice concentrate thawed

2 cups cold water

2 (33oz) bottles of gingerale

ice cubes or ice mold

Directions:

In a large nonmetal pitcher or punchbowl, combine juice concentrates & water, mix well

Just before serving, add ginger ale & ice, stir to blend. Garnish as desired.

Sticky Buns

- 24 frozen rolls (such as Rhodes)
- 1 stick of butter
-3/4 c. brown sugar
-1 c. nuts
-3/4 tsp. cinnamon
-1 package butterscotch pudding (not instant)


1. Spray bundt pan with cooking spray.
2. Arrange rolls in pan.
3. Sprinkle pudding on rolls.
4. In sauce pan, melt butter, sugar, nuts, and cinnamon.
5. Pour over rolls and let sit over night, tented with foil.
6. Bake at 350 (uncovered) for 25 minutes. Line oven with foil to catch drips.
7. Invert rolls onto a platter before serving.

"Irish Potatoes"

4 oz Softened Cream Cheese
1 Stick of Butter
1 1/2 boxes of Confectioner's Sugar (about 5 1/2 cups)
Cinnamon

Blend cream cheese & butter together well. Stir in the confectioner's sugar, a couple of cups at a times, blend well. Roll the "batter" into bite-sized balls and then roll in the cinnamon. Store in the refrigerator.

**This makes a lot, so I imagine that you could half the recipe and it would work out, too**
**I've seen variations that have added shredded coconut for a different texture, but haven't done this myself**

Bubble Up Pizza Casserole

This is one of those recipes that is totally customizable.

So I'll give you the general idea, and you take it and run!

Onion Powder
Garlic
Basil
Pepperoni
2 cups Italian Blend Shredded Cheese
15 oz Refridgerated Biscuits (the kind in the tube), quartered
16 oz(+or -) Tomato Sauce (Pizza Sauce, Spaghetti Sauce,etc)

• Mix together sauce, spices, "toppings", 1 cup cheese.
• Add the quartered biscuits and stir to coat.
• Pour into a greased 9x13 pan and top with remaining cheese.
• Cook at 350 for about 30-45 minutes. (If the cheese starts to brown, cover with foil, or just add it at the end for the last 10 minutes)

We tend to use pepperoni as our "topping", but you could do mushrooms, olives, ground sausage/beef, green peppers, whatever your family likes!

Rainbow Jell-O

3 packages ( 3 ounces each) cherry gelatin

3 packets (.25 ounces each) unflavored gelatin, divided

1/2 cup plus 2 tablespoons plain yogurt

1-1/4 cups white grape juice

For red layers: Bring 2 cups water to a boil in a saucepan. Add cherry gelatin and 1 packet unflavored gelatin; stir until dissolved. Remove from stove.

For pink layer: Transfer 2/3 cup red gelatin mixture to a bowl and whisk in yogurt.

For white layer: Pour grape juice into a bowl. Sprinkle on remaining unflavored gelatin and let stand 5 minutes. Microwave on high about 1 minute, until gelatin has dissolved.

To assemble: pour 2/3 cup of red mixture into an 8-inch square baking pan. Refrigerate until set, about 15 minutes. Top with half of pink and white mixtures, refrigerating for 15 minutes after each addition. Repeat process with remaining gelatin, ending with red. Refrigerate until completely set, about 2 hours or overnight.

*Dip bottom of the pan in hot water to loosen. Invert onto a cutting board and slice into cubes.*

Mac & Cheese Soup

• 1 Big Can of Chicken Broth (about 49 oz)
• 8 oz. Small Shell Pasta
• 1 Bag Frozen Broccoli, Cauliflower, Carrot Mix (16 oz)
• 1 1/2 cups Milk
• 2 Tbsp. Flour
• 2 cups Shredded Cheddar Cheese

1. In a pot, bring broth to a boil. Add pasta. Return to a boil and then reduce heat. Let simmer for about 5 minutes.

2. Add vegetables and cook until pasta and vegetables are tender.

3. Combine milk and flour, stir well. Add to pot and stir until thickened and bubbly.

4. Gradually add the cheese, stirring until cheese melts.

Cheese and Corn Chowder (crockpot)

3/4 C water
1/2 C chopped onions
1 1/2 C sliced carrots
1 1/2 C chopped celery
1 tsp salt
1/2 tsp pepper
15 1/4 oz can whole kernel corn, drained
15 oz can cream-style corn
3 C milk
1 1/2 C grated cheddar cheese

1. Combine water, onions, carrots, celery, salt, and pepper in slow cooker.
2. Cover. Cook on High 4-6 hours.
3. Add corn, milk, and cheese (I also added cubed, cooked chicken). Heat on High 1 hour and then turn to Low until you are ready to eat.