Cookies and Cream Cake

(Courtesy of Recipe.com)

Ingredients:
1 pkg. (2 layer) white cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 egg whites
1 c. coarsely crushed chocolate sandwich cookies with white filling
1 c. shortening
1 Tbsp. vanilla
4 1/2 c. sifted powdered sugar, divided
4-5 Tbsp. milk, divided
2 oz. semisweet chocolate
1 tsp. shortening

Directions:
Prepare cake mix according to package directions, using water, oil and egg whites.  Fold in crushed cookies.

Pour into 2 greased and floured 9 inch round cake pans.  Bake at 350 degrees for 25-30 minutes or until toothpick inserted in centers comes out clean.  Cool for 10 minutes in pans on wire racks.  Remove from pans and cool cake layers.

Beat 1 c. shortening and 1 vanilla for 30 seconds.  Slowly add 2 1/2 c. sifted powdered sugar, beating well.  Add 2 Tbsp. milk.  Gradually beat in 2 c. sifted powdered sugar and 2-3 Tbsp. milk to make a spreadable frosting.

Fill, frost and stack the cake layers.

In a heavy saucepan, melt semisweet chocolate and shortening over very low heat.  Drizzle melted chocolate around top of cake.  Garnish with additional sandwich cookies, if you like.

Garlic Lemon Double Stuffed Chicken

(Courtesy of allrecipes.com)

Ingredients:
Oil for greasing pan
8 boneless, skinless chicken breast halves
1 pkg. (8 oz.) cream cheese, softened
1/2 tsp. garlic salt
1/2 tsp. paprika
1 pkg. (8 oz.) cheddar cheese, cut into 1/2 inch slices
1 c. milk
1 1/2 c. Italian seasoned bread crumbs
1/2 c. grated Romano cheese
1 Tbsp. minced garlic
3/4 c. butter, melted
2 Tbsp. lemon juice

Directions:
Preheat oven to 350 degrees.  Lightly coat a large shallow baking dish with oil.

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through.  

In a small bowl, mix together cream cheese, garlic salt and paprika.  Mix well.  

Spread 1-2 Tbsp. cream cheese in the middle of each breast along with cheddar cheese slice.  Close again as if closing a book.  Set aside.

Pour milk into a shallow bowl.  In a separate bowl, combine bread crumbs and Romano cheese.   Carefully dip each breast first into milk, then in bread crumb mixture, patting lightly in pre-oiled baking dish, tucking edges under to seal.

Melt butter in a small saucepan over medium heat.  Stir in lemon juice and garlic.  Drizzle evenly over chicken.  

Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Blue Valium

(Courtesy of honeybeeinthecity.blogspot.com)

Ingredients:
1 oz. vodka
1/2 oz. blue curaco
Equal parts sweet and sour mix and sprite
Cherry

Directions:
Mix together vodka and blue curaco in a glass of ice.  Top with sweet and sour mix along with sprite.  Garnish with a cherry.

Margarita

(Courtesy of Good Housekeeping)

Ingredients:
4 c. ice
1/2 c. tequila
1/2 c. Cointreau
1/4 c. fresh lime juice

Directions:
In a blender, blend ice, tequila, Cointreau and fresh lime juice until smooth.  For a virgin margarita, substitute lemonade for the tequila and orange juice for the Cointreau.  Pour into 4 glasses (you can rim the glasses with salt and serve with a lime wedge if you want.

Rum Chata Cupcakes

(Courtesy of Sam Signer)

Ingredients:
1/2 c. butter (at room temperature)
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. Rum Chata
1 tsp. vanilla extract
1 tsp. cinnamon
4 egg whites

Directions:
Preheat oven to 350 degrees.

Combine sugar and butter.  Beat until fluffy. 

Mix together flour, baking powder, salt and cinnamon; set aside.  

Mix the Rum Chata and vanilla together; set aside.

Alternating, add in the flour mixture and Rum Chata mixture into the butter and sugar.  Start and end with the flour mixture.

In a clean mixing bowl, beat egg whites until soft peaks form.  Fold egg whites into the batter.  Fill cupcakes 3/4 full.  Bake for 20 minutes or until cake bounces back when touched.

RUM CHATA CREAM CHEESE FROSTING:
12 oz. cream cheese, room temperature
1/2 c. butter, room temperature
1/2 tsp. vanilla
5 Tbsp. Rum Chata
1 pkg. confectioners' sugar (2 lb.)

Directions:
Combine the butter and cream cheese until smooth.  Add vanilla.  Slowly add confectioners' sugar.  Mix in Rum Chata (use more or less based on the thickness of the frosting).  Frost the cooled cupcakes.

Note~  This makes a lot of frosting so you can cut the frosting recipe in half.

Strawberry-Raspberry Ice

(Courtesy of Taste of Home)

Ingrediens:
2 pkgs. (10 oz. each) frozen sweetened sliced strawberries, partially thawed
2 c. frozen sweetened raspberries, partially thawed
1/3 c. sugar
3 Tbsp. lime juice
2 Tbsp. orange juice
Fresh raspberries and lime wedges, optional

Directions:
Place the strawberries, raspberries, sugar and juices in a blender.  Cover and process for 2-3 minutes or until smooth.  Transfer to a 9x13 dish.  Freeze for 1 hour or until edges begin to firm.

Stir and return to freezer.  Freeze 2 hours longer or until firm.

Just before serving, transfer to a food processor, cover and process for 2-3 minutes or until smooth.

Scoop into individual dishes; garnish with raspberries and lime wedges if desired.

Beer Slush

(Courtesy of Food Network)

Ingredients:
12 oz. bottle of lager or Belgian white beer
Drizzle of grenadine, lemonade concentrate or limeade concentrate

Directions:
Pour the beer in a shallow baking dish and freeze, scraping with a fork every 30 minutes for 2 hours.  Spoon into glasses and top with a drizzle of grenadine, lemonade concentrate or limeade concentrate.

Tropical Margarita Phyllo Bites

(Courtesy of athensfoods.com)

Ingredients:
1 pkg. lime Jello
1/2 c. light lemon yogurt
1/2 c. mango, sliced
15 mini phyllo shells
2 Tbsp. coarse sea salt

Directions:
In a medium bowl, prepare Jello according to package directions.

Spoon 1 Tsp. lemon yogurt into each phyllo shell.  Add a slice of mango and fill each shell with Jello.  Refrigerate until serving.  Garnish with coarse sea salt.

Agave Lime Marinade

(Courtesy of Taste of Home)

Ingredients:
3 cloves garlic
5 small chives
4-5 mint leaves
2-3 Tbsp. fresh lime juice
1/4 c. soy sauce
1/3 c. agave nectar

Directions:
Place all ingredients into a food processor for 30 seconds or chop the garlic, chives and mint leaves.  Place all ingredients in a bowl and mix with a whisk.  Allow the marinade to sit for 30 minutes before using.  Use with any white meat or seafood.

Wisconsin BBQ Chicken Pizza

(Courtesy of Taste of Home)

Ingredients:
1/2 tsp. instant or active dry yeast
3/4 c. warm water
2 c. all-purpose flour
1 tsp. kosher salt
2 Tbsp. olive oil, plus more for drizzling
2 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
2 strips cooked bacon, crumbled
1 1/2 c. barbecue sauce
1 ball (8 oz.) fresh mozzarella, sliced
4 oz. sliced or shredded gouda or provolone cheese
1/4 c. red onion, cut into half moon slices
2 cloves garlic, minced
1 Tbsp. olive oil
2 green onions, chopped (green sections only)
1/4 c. minced fresh cilantro

Directions:
Sprinkle yeast over warm (not lukewarm) water.  Let stand for a few minutes.

Combine flour and salt.  While mixing, drizzle in 2 Tbsp. olive oil until combined with flour.  Next, pour in yeast/water mixture and lightly fold into a dough ball.

Lightly drizzle olive oil over ball of dough in bowl.  Cover the bowl tightly with plastic wrap and set it aside for a minimum of 2 hours.

In a skillet on medium heat, saute 1 Tbsp. olive oil and garlic for 1-2 minutes.  Add chicken and cook through until juices run clear and internal temperature reaches 170 degrees.  Add 1 c. barbecue sauce to skillet.  Cover and reduce to a simmer.  Remove chicken from skillet.  Cool and dice into 1 inch cubes.

Preheat oven to 350 degrees.  Brush pizza stone or pan with olive oil using a paper towel.  Stretch the crust to the corners of the stone or pan.  Drizzle the crust with olive oil.  Lightly sprinkle some salt on the crust.  Bake the crust for 7-10 minutes or until crust is golden brown.

Meanwhile, spread 1/2 c. barbecue sauce on the pre-baked pizza crust.  Layer with chicken, bacon, mozzarella, gouda/provolone cheese, red onions and green onions.

Return pizza to the pre-heated oven for an additional 7-10 minutes or until the crust is crisp and the cheese is melted and bubbly.  Remove from the oven.  Sprinkle fresh cilantro on top.  Cut into slices or bite-sized squares.

Bacon Cheeseburger Buns

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
2/3 c. warm water (110-115 degrees)
2/3 c. warm milk (110-115 degrees)
1/4 c. sugar
1/4 c. shortening
2 eggs
2 tsp. salt
4 1/2-5 c. all-purpose flour
FILLING:
1 lb. sliced bacon
2 lbs. ground beef
1 small onion, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 lb. velveeta, cubed
3-4 Tbsp. butter, melted
Ketchup or barbecue sauce, optional

Directions:
In a large bowl, dissolve yeast in warm water.  Add the milk, sugar, shortening, eggs, salt and 3 1/2 c. flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels.  In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain.  Add bacon and cheese; cook and stir until cheese is melted.  Remove from the heat. 

Punch dough down.  Turn onto a lightly floured surface; divide into fourths.  Roll each portion into an 12x8 inch rectangle; cut each into 6 squares.  Place 1/4 c. meat mixture in the center of each square.  Bring corners together in the center and pinch to seal.

Place 2 inches apart on greased baking sheets.  Bake at 400 degrees for 9-11 minutes or until lightly browned.  Brush with butter.  Serve warm with ketchup or barbecue sauce if desired.

Jack Daniels Chocolate Pecan Pie

(Courtesy of the La Crosse Tribune)

Ingredients:
Pastry dough for one 9 inch pie
3 extra large eggs
2 extra large egg yolks
2/3 c. sugar
3/4 c. dark Karo corn syrup
5 Tbsp. butter, melted
1/4 c. Jack Daniels or other whiskey
2/3 c. chopped bittersweet chocolate or semisweet chocolate morsels
1 1/4 c. pecan halves or pieces
Vanilla ice cream

Directions;
Preheat oven to 350 degrees.  Ease pastry dough into a 9 inch pie plate. Trim and flute edges of dough.

In a large bowl, whisk together the eggs, egg yolks and sugar until well combined.  Whisk in corn syrup, melted butter and whiskey until well blended.

Sprinkle 1/3 c. chocolate morsels over the bottom of the pastry crust.  Pour in the pie filling.  Sprinkle 1/2 c. pecans over the filling.  Sprinkle the remaining chocolate pieces over, then top with 3/4 c. pecans.

Bake pie for 50-55 minutes, or until set in the center.  Turn off the oven and leave pie inside the oven with the door closed for 15 minutes longer to crisp the top.  Transfer pie to a wire rack to cool for at least 2 hours before serving small wedges with vanilla ice cream.  Refrigerate leftovers.

Berried Delight

(Courtesy of Kraft)

Ingredients:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. cold milk
1 tub (8 oz.) whipped topping, thawed, divided
4 c. fresh strawberries, halved
2 pkgs. (3/4 oz. each) vanilla flavor instant pudding 
3 1/2 c. cold milk

Directions:
Mix graham crumbs, sugar and butter in a 9x13 pan; press onto bottom of the pan.  Refrigerate until ready to use.  

Beat cream cheese and 2 Tbsp. milk in a large bowl with whisk until well blended.  Stir in half the whipped topping; spread over crust.  Top with berries.  Whisk pudding mixes and milk for 2 minutes; pour over berries.

Refrigerate 4 hours.  Spread with remaining whipped topping just before serving.

Idaho Sunrise

(Courtesy of thevillagecook.com)

Ingredients:
1 bag (24 oz.) hash brown potatoes, thawed
2 tsp. salt
1 tsp. fresh ground black pepper
2 Tbsp. oil
1 1/3 c. shredded cheddar cheese, divided
12 eggs
Cooked and crumbled bacon

Directions:
Preheat oven to 425 degrees.  Mix together potatoes, salt, pepper, oil and 1/3 c. shredded cheese.  Put them in a well greased muffin tin and make a well in the center.

Bake for 15-18 minutes, cover with foil if the edges appear to be getting too brown.

Lower the oven to 350 degrees.  Crack a small/medium egg into the center of each "nest".  Top with bacon and the rest of the cheese.

Bake for 13-16 minutes.  Gently slide a knife along the edges, and gently pull up with a fork.  Serve warm.

Pink Velvet Cupcakes

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1 1/4 c. sugar
1/8 tsp. pink paste food coloring
3 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
GANACHE:
2 c. white baking chips
1/2 c. heavy whipping cream
1 Tbsp. butter
Pink coarse sugar and edible glitter

Directions:
In a large bowl, cream the butter, sugar and food coloring until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups 2/3 full.  Bake at 350 degrees for 23-27 minutes or until a toothpick inserted  near the center comes out clean.  Cool for 10 minutes before removing to wire racks to cool completely. 

Meanwhile, place white chips in a small bowl.  In a small saucepan bring cream just to a boil.  Pour over chips; whisk until smooth.  Stir in butter.  Transfer to a large bowl.  Chill for 30 minutes, stirring once.

Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy.  Cut a small hole in the corner of a pastry or plastic bag; insert a #30 star tip.  Fill bag with frosting; frost cupcakes.  Sprinkle with coarse sugar and edible glitter.  Store in the refrigerator.

Buffalo Potato Wedges

(Courtesy of Mr Food)

Ingredients:
1/4 c. olive oil
1 tsp. salt
6 large baking potatoes, washed and cut into lengthwise potato wedges
1/2 c. wing sauce
1/2 c. blue cheese dressing
2 celery stalks, chopped

Directions:
Preheat oven to 425 degrees.

In a large bowl, combine oil, salt and potatoes; toss until evenly coated.  Arrange on 2 rimmed baking sheets and bake 30 minutes.  Turn potatoes and continue cooking another 20-25 minutes, or until golden and crispy.

Place potatoes in a large bowl, add wing sauce and toss until evenly coated.  Place potatoes on a large platter and top with blue cheese dressing and chopped celery.  Serve immediately. 

http://www.mrfood.com/Potatoes-Rice/Buffalo-Potato-Wedges

Ranch Mashed Potatoes

(Courtesy of Kraft)

Ingredients:
1 lb. baking potatoes (about 3), peeled and cut into chunks
1 c. small fresh cauliflower florets
1/4 c. light ranch dressing

Directions:
Cook vegetables in boiling water in a large saucepan for 20 minutes or until tender; drain.

Add dressing and then mash until light and fluffy.

Peanut Butter Cup Pie

(Courtesy of Mr Food)

Ingredients:
1 pkg. (4 serving) sugar-free instant vanilla pudding mix
1 1/2 c. fat-free mil
1/3 c. reduced-fat chunky peanut butter
1 1/2 c. frozen fat-free whipped topping, thawed and divided
1 pkg. (1.5 oz.) peanut butter cups, chopped
1 (9 inch) reduced-fat graham cracker pie crust

Directions:
In a large bowl, using a wire whisk, combine pudding mix and milk until thickened.  Whisk in peanut butter and 1 c. whipped topping.  Stir in peanut butter cups.

Pour mixture into pie crust then spread remaining 1/2 c. whipped topping over pie.  Cover and chill at least 4 hours before serving.

Watermelon Cake

(Courtesy of Mr Food)

Ingredients:
1 pkg. (18.25 oz.) white cake mix
1 pkg. (4 serving) watermelon-flavored gelatin mix
1 Tbsp. all-purpose flour
3/4 c. vegetable oil
1 1/2 c. cubed and seeded watermelon, well drained, divided
4 eggs
1/2 c. (1 stick) butter, softened
16 oz. confectioners' sugar

Directions:
Preheat oven to 325 degrees.  Coat two 9 inch round cake pans with cooking spray; set aside.

In a large bowl, with an electric mixer on low speed, beat cake mix, gelatin mix, flour, oil and 1 c. watermelon until well mixed.  Beat in eggs, one at a time, until well blended.

Divide batter between the 2 pans.  Bake 40-45 minutes, or until a wooden toothpick inserted in the center comes out clean.  Let cool 10 minutes then invert onto wire racks to cool completely.  

In a medium bowl, with an electric mixer on medium speed, beat butter and confectioners' sugar.  Gradually beat in remaining 1/2 c. watermelon until smooth.

Place 1 cake layer upside down on a serving plate then frost the top.  Place 2nd layer over first and frost the top and sides.  Serve, or cover loosely until ready to serve.

http://www.mrfood.com/Cakes/Watermelon-Cake-576

Dripping Roast Beef Sandwiches with Melted Provolone

(Courtesy of Campbells)

Ingredients:
1 can (10 1/2 oz.) condensed french onion soup
1 Tbsp. reduced-sodium Worcestershire sauce
3/4 lb. thinly sliced deli roast beef
4 hoagie rolls 
4 slices deli provolone, sliced in half
1/4 c. drained mild or pickled banana pepper rings

Directions:
Heat oven to 400 degrees.

Heat soup and Worcestershire sauce in a 2 qt. saucepan over medium-high heat to a boil.  Add beef and heat through, stirring occasionally.

Divide beef among rolls.  Top beef mixture with cheese slices and place sandwiches onto a baking sheet.  

Bake for 3 minutes or until the sandwiches are toasted and cheese is melted.  Spoon soup mixture onto sandwiches.  Top each sandwich with 1 Tbsp. pepper rings.

Carolina Shredded Chicken

(Courtesy of Family Circle)

Ingredients:
6 bone-in chicken thighs, skin removed (about 2 lbs.)
1/2 tsp. seasoned salt
1/4 tsp. paprika
SAUCE:
1 Tbsp. vegetable oil
1 small onion, diced
2/3 c. vinegar
1/2 c. ketchup
1/4 c. packed light brown sugar
1 Tbsp. spicy brown mustard
6 sandwich buns

Directions:
Heat gas grill for medium-high heat or charcoal grill to medium-hot coals.

Sprinkle chicken on all sides with seasoned salt and paprika.  When grill is ready, place chicken on grill grate.  Cook, turning once, for 18 minutes, or until thigh registers 180 degrees on an instant read thermometer.

Meanwhile, heat oil in medium-size saucepan over medium heat.  Add onion and cook 5 minutes.  Stir in vinegar, ketchup, brown sugar and mustard.  Bring to a boil, then reduce heat and simmer 5 minutes.

Remove chicken from the grill and allow to cool slightly.  With 2 forks or your hands, shred meat from the bones.  Add shredded chicken to sauce and heat through.  Divide chicken to sauce and heat through.  Divide chicken evenly among sandwich buns, a heaping 1/3 c. on each.  

Bottom of the Box Crushed Cracker Pork

(Courtesy of porkbeinspired.com)

Ingredients:
1 lb. pork tenderloin
1 egg, beaten
1 Tbsp. steak sauce
1 tsp. garlic powder
1 c. finely crushed cheese crackers
2 Tbsp. vegetable oil, divided

Directions:
Combine egg, steak sauce and garlic powder in a shallow dish.  Place crushed crackers in another shallow dish.  Cut tenderloin crosswise into 1/2 inch thick slices.  Pound or flatten slices with the heel of your hand to 1/4 inch thickness.  Dip each slice first into egg mixture, then cracker crumbs, turning to coat in each.  Heat 1 Tbsp. oil in a large nonstick skillet over medium heat until hot.  Add half of the pork slices and cook 4-5 minutes per side or until browned.  Repeat with remaining oil and pork slices.

Tortilla Pizza

(Courtesy of tomthumb.com)

Ingredients:
2 whole grain tortillas
1/3 c. diced cooked chicken
1/4 c. diced veggies of your choice (onions, black olives, peppers etc)
1/4 c. reduced-fat mozzarella cheese
1/8 c. tomato sauce

Directions:
Heat a whole-grain tortilla spread with tomato sauce and layered with diced chicken, cheese and veggies.  Top with another tortilla, flip and cook until browned.  Slice into triangles.

Note~ You can use any pizza toppings in this you choose.  You can replace the chicken with pepperoni otherwise you can easily make this into a vegetarian meal.

Swamp Water

(Courtesy of food.com)

Ingredients:
1 oz. vodka
1 oz. Midori melon liqueur
1 oz. lime juice
3 oz. Squirt soda
Ice

Directions:
Shake vodka, Midor, lime juice and ice in a cocktail shaker.  Pour into serving glass.  Gently stir in soda and serve.

No Bake Paleo Cookies

(Courtesy of sweettreatsbyshayna.blogspot.com)

Ingredients:
1 c. coconut flakes
1 c. chocolate chips
1 c. chopped pecans
1/2 c. almond butter
1/3 c. honey
1/3 c. olive oil
1 Tbsp. cinnamon

Directions:
Heat chocolate chips, oil, honey and almond butter in saucepan on medium heat.  Melt the chocolate chips until they are a smooth consistency.

Turn off the heat and add cinnamon, nuts and coconut.  Be sure to coat everything in chocolate.

Drop a spoonful on a parchment lined cookie sheet.  Refrigerate for at least 30 minutes or until hardened.

Italian Pasta Salad

Ingredients:

12 oz. rotini pasta

2-3 c. broccoli florets

1-2 c. cauliflower florets

1 1/3 c. Italian dressing (more or less depending on your preference)

Directions:

Cook pasta according to package directions.  Drain and rinse with cold water.  Drain well.

In a large bowl, combine broccoli, cauliflower and pasta.  Add Italian dressing and mix well.  Refrigerate at least 3 hours before serving.

Note~  A lot of recipes for Italian pasta salads call for additions of black olives, parmesan cheese, peppers and tomatoes...I just omitted them due to my preferences.

Campfire Doughnuts

(Courtesy of Mary Kay Greiber)

Ingredients:
1 tube refrigerated buttermilk biscuits
Oil, for frying
1 c. sugar

Directions:
Preheat oil to 350 degrees.  Press or punch out a hole in the center of each biscuit.  Place the biscuit in the hot oil and fry until golden brown on both sides, 3-5 minutes per side.

Drain on paper towels.  Place sugar in a gallon ziploc bag.  Put the warm doughnuts in the ziploc bag and seal then shake (can do this in batches).  Take out the doughnuts and enjoy.

Note~  You can do this also with powdered sugar instead of regular sugar.

Note~  I am not sure why this is called campfire doughnuts except that I see this made at the camper a lot.  We made this at home when I was growing up and I love them! 

Strawberry and Cream Jello Shots

(Courtesy of howboutsomecake.com)

Ingredients:
1 c. Whipped Cream flavored vodka
1 c. water
1 pkg. strawberry flavored jello

Directions:
Mix 1 c. boiling hot water with the Jello powder until it is dissolved.  Then add 1 c. very cold water.  Stir well.  Pour into desired container (can use small cups or ice cube trays)- prior to putting in container, you can spray lightly with cooking spray so they come out easier after being refrigerated.  Refrigerate until set.

French Toast Casserole

(Courtesy of Taste of Home)

Ingredients:
1 loaf (10 oz.) French bread, cut into 1 inch cubes (10 cups)
8 eggs
3 c. milk
4 tsp. sugar
1 tsp. vanilla extract
3/4 tsp. salt, optional
TOPPING:
2 Tbsp. butter
3 Tbsp. sugar
2 tsp. ground cinnamon
Maple syrup, optional

Directions:
Place bread cubes in a greased 9x13 baking dish.  In a large bowl, whisk the eggs, milk, sugar, vanilla and salt (if desired).  Pour over bread.  Cover and refrigerate for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking.  Dot with butter .  Combine sugar and cinnamon; sprinkle over top.

Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes.  Serve with maple syrup (if desired).  

Peanut Butter and Jelly Waffles

(Courtesy of Taste of Home)

Ingredients:
1 1/4 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
2 eggs, separated
1 1/4 c. milk
1/3 c. peanut butter
3 Tbsp. butter, melted
Jelly of your choice

Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon.  In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened.

In a small bowl, beat egg whites until stiff peaks form; fold into batter.  Bake in a preheated waffle iron according to manufacturer's directions until golden brown.  Serve with jelly.

Reuben Rolls

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
3 Tbsp. spicy brown mustard
1/4 tsp. prepared horseradish
5 flour tortillas (10 inches), room temperature
7 pkgs. (2 oz. each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 oz.) sauerkraut, rinsed and well drained

Directions:
In a small bowl, beat the cream cheese, mustard and horseradish until blended.  Spread a heaping tablespoonful of cream cheese mixture over each tortilla.

Layer each tortilla with 8 slices of corned beef, 3 slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 c. sauerkraut.  Roll up tightly.  Chill for 1 hour.  Cut each roll-up into 1/2 inch slices.

BBQ Bacon Burgers

(Courtesy of Family Circle)

Ingredients:
8 slices turkey bacon
1 pkg. (20 oz.) ground turkey
1/2 c. (1 oz.) French's fried onions
8 Tbsp. bottled barbecue sauce
1 Tbsp. Worcestershire sauce
1/4 tsp. ground black pepper
6 (100 calorie each) English muffins

Directions:
Heat grill or grill pan to medium-high heat.  Heat broiler.

Cook 6 slices of bacon in a medium-size nonstick skillet over medium heat, 7 minutes.  Set aside.  Chop remaining 2 slices uncooked turkey bacon and place in a large bowl.

Add ground turkey, fried onions, 2 Tbsp. barbecue sauce, Worcestershire sauce and black pepper to bacon in bowl.  Stir to evenly blend.  Divide mixture into 6 patties.

Grill hamburger patties for 6 minutes.  Flip over; continue to grill an additional 5 minutes or until instant-read thermometer inserted into center of burgers registers 160 degrees.  Meanwhile, broil English muffins for 3 minutes, turning once.

To serve: place a burger on each muffin bottom.  Top each with 1 Tbsp. barbecue sauce and 1 slice cooked bacon, broken in half.  Add muffin top and serve.

Pizza Noodle Bake

(Courtesy of Best Simple Recipes)

Ingredients:
10 oz. uncooked egg noodles or spiral noodles
1 1/2 lbs. ground beef
1/2 c. finely chopped onion
1/4 c. chopped green pepper
1 jar (14 oz.) pizza sauce
1 can (4 oz.) mushroom stems and pieces, drained
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded part-skim mozzarella cheese
1 pkg. (3 1/2 oz.) sliced pepperoni

Directions:
Cook noodles according to package directions.  Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.

Add pizza sauce and mushrooms.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.  Drain noodles.

In a greased 9x13 baking dish, layer half of the noodles, beef mixture, cheeses and pepperoni.  Repeat layers.  Cover and bake at 350 degrees for 15-20 minutes or until heated through.

Taco Seasoning

(Courtesy of allrecipes)

Ingredients:
1 Tbsp. chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. powdered oregano
1/2 tsp. salt

Directions:
Mix all ingredients together in a small bowl.  Makes 3 Tbsp. seasoning mix, which is equal in strength to 1/4 oz. package of commercial seasoning mix.

Peach Moon

(Courtesy of iowagirleats.com)

Ingredients:

1 glass Blue Moon beer

2 shots peach schnapps

Dash of orange juice

Directions:

Pour the peach schnapps and orange juice in the glass of Blue Moon beer.  Stir and drink.

Bacon Cheeseburger Dip

(Courtesy of closetcooking.com)

Ingredients:
1/2 lb. ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 oz. cream cheese, room temperature
1/2 c. sour cream
1/4 c. mayonnaise
1/2 c. mozzarella, shredded
1/2 c. cheddar cheese, shredded
1 Tbsp. Worcestershire sauce
2 Tbsp. ketchup

Directions:
Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.

Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and saute until fragrant, about a minute.

Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, Worcestershire sauce and ketchup and pour it into a baking dish.

Bake in a preheated 350 degree oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Funfetti Cake Punch

(Courtesy of theballanddaisychain.tumblr.com)

Ingredients:
1 bottle sprite
1/2 bottle cake vodka (or more/less to your liking)
1/2 gallon rainbow sherbet

Directions:
Mix in a punch bowl allowing the sherbet to melt slightly before serving.

Peach Smoothie

(Courtesy of miasdomain.com)

Ingredients:
2 c. fresh orange juice
1 c. peach greek yogurt
2 c. frozen sliced peaches
6 oz. peach schnapps (optional)
2 oz. vodka (optional)
2 Tbsp. raw honey or 1 Tbsp. sugar
1 tsp. nutmeg

Directions:
Blend all of the ingredients until smooth.  Serve in tall cocktail glasses with fresh peach slices (optional).

Crab Dip

(Courtesy of recipes2all.com)

Ingredients:
1/2 c. mayonnaise
1/2 c. sour cream
1 c. cooked crab meat
2 Tbsp. minced shallots or green onions
1/2 tsp. dried dill
1 tsp. grated lemon peel
1 tsp. lemon juice
1 tsp. white wine vinegar
1/2 tsp. Worcestershire sauce
Salt and pepper

Directions:
Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar and Worcestershire sauce in a bowl. 

Fold in the crab meat then add salt and pepper to taste.

Chill for 2 hours or overnight. 

Serve with crackers or carrots.

Healthy Cool Aid

(Courtesy of lexieskitchen.com)

Ingredients:
4 Celestial Seasonings herbal tea bags
4 c. boiling water, plus more water
2 Tbsp. raw apple cider vinegar
Liquid stevia concentrate, or other sweetener to taste

Directions:
Add tea bags to tempered 1 gallon jar.

Pour boiling water over tea bags and let steep for 4-6 minutes.

Fill jar the rest of the way with water.

Mix in vinegar and stevia.  Serve chilled over ice.