Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 2/3 c. butter, softened 2/3 c. peanut butter 1 c. sugar 1 c. packed brown sugar 4 eggs 2 tsp. vanilla extract 2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 pkg (11 1/2 oz.) milk chocolate chips Directions: In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. Spread into greased 9x13 baking pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Ingredients: 2 c. all-purpose flour 1 c. packed brown sugar 1/2 c. quick-cooking oats 3/4 c. butter, melted FILLING: 2/3 c. sugar 3 Tbsp. cornstarch 1 1/4 c. cold water 3 c. diced peeled tart apples 1 tsp. vanilla extract Directions: In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 c. for topping. Press remaining crumb mixture into an ungreased 9 inch pie plate; set aside. For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350 degrees for 40-45 minutes or until crust is golden brown. Cool on a wire rack.
Ingredients: 1 c. boiling water 6 Tbsp. milk powder 1 lb. cheddar cheese, grated 1 1/2 tsp. gelatin Directions: Prepare a loaf box by lining a small box with plastic wrap (should be around 8x 2 1/2x 3 inches). Combine 1/2 c. boiling water, 3 Tbsp. milk powder and 3/4 tsp. gelatin. Blend for 5 seconds. Add 1/2 of the shredded cheese and blend until smooth (about 3 minutes). Pour into loaf box. Repeat with remaining ingredients and pout on top of first layer. Cover and refrigerate overnight before slicing.
Ingredients: 6 oz. cream cheese, softened 1 1/4 c. butter, softened, divided 2 1/2 c. flour, divided 2 lb. sweet potatoes (about 4), cooked, peeled 3/4 c. packed dark brown sugar 1 can (14 oz.) sweetened condensed milk 2 tsp. ground cinnamon 4 eggs 2 tsp. vanilla 4 c. miniature marshmallows Directions: Heat oven to 400 degrees. Cut cream cheese and 3/4 c. butter into 2 1/4 c. flour in a large bowl with a pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Flatten dough into disk; wrap tightly with plastic wrap. Refrigerate 1 hour. Place dough between 2 lightly floured sheets of waxed paper; roll into 15 1/2 x 10 1/2 inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1 inch pan with cooking spray; invert over dough. Holding pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up sides of pan. Use fork to prick holes in dough on bottom of pan. Bake 10 minutes. Meanwhile, melt remaining butter. Mash potatoes in large bowl. Add butter and all remaining ingredients except marshmallows; mix well. Pour potato mixture over crust (pan will be full). Bake 30 minutes or until top is puffed and lightly browned (filling will be soft, but will firm up when cooled). Immediately top dessert with marshmallows. Cool 1 hour. Heat broiler when ready to serve dessert. Broil dessert, 4 inches from the heat, 1-2 minutes or until marshmallows are golden brown. Cool slightly.
Ingredients: 1 c. all-purpose flour 3/4 c. rolled oats 1 c. packed brown sugar 1 tsp. ground cinnamon 1/2 c. butter, softened 4 c. chopped peeled apples 1 c. sugar 2 Tbsp. cornstarch 1 c. water 1 tsp. vanilla extract Vanilla ice cream, optional Directions: Preheat oven to 350 degrees. In a large bowl, combine first four ingredients. Cut in butter until crumbly. Press half into a greased 2 1/2 qt. baking dish or a 9 inch square baking pan. Cover with apples. In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream, if desired.
Ingredients: 1 Tbsp. vegetable oil 2 c. cubed cooked ham 1 medium onion, chopped 1 can condensed cream of mushroom soup (regular or 98% fat-free) 2 c. shredded extra-sharp cheddar cheese 5 c. extra-wide egg noodles, cooked and drained Directions: Heat the oil in a 4 quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender. Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling. Note~ Allfreerecipes link can be followed here http://www.allfreecasserolerecipes.com/Pork-and-Ham-Casserole-Recipes/Pennsylvania-Dutch-Ham-Noodle-Casserole
Ingredients: 1 lb. extra-lean ground beef 1 onion, finely chopped 1 carrot, finely chopped 3 cloves garlic, minced 1 jar (24 oz.) spaghetti sauce 1/2 c. water 2 lb. frozen cheese ravioli (about 24), uncooked 1 tub (8 oz.) cream cheese 1/2 c. milk 1 1/2 c. shredded mozzarella cheese 2 Tbsp. grated Parmesan cheese Directions: Heat oven to 350 degrees. Brown meat with vegetables and garlic in large skillet sprayed with cooking spray on medium-high heat. Stir in spaghetti sauce and water; simmer 5 minutes, stirring occasionally. Spread half the meat sauce onto the bottom of a 9x13 dish sprayed with cooking spray; cover with half the ravioli. Whisk cream cheese spread and milk until blended; spread over ravioli. Top with layers of 3/4 c. shredded cheese, and remaining ravioli, meat sauce and cheeses; cover. Bake 50 minutes or until heated through, uncovering for the last 10 minutes. Let stand 10 minutes before cutting to serve.
Ingredients: 1 1/2 c. graham cracker crumbs 1/4 c. butter, melted 1 can (15 oz.) pumpkin 2 pkg. (3.4 oz.) vanilla flavor instant pudding, divided 1 tsp. pumpkin pie spice 1 tub (8 oz.) whipped topping, thawed, divided 1 1/2 c. plus 1 Tbsp. cold milk, divided 8 caramels Directions: Mix graham cracker crumbs and butter; press onto bottom of 9x13 dish. Whisk pumpkin, 1 pkg. pudding mix and spice in large bowl until blended. Stir in 2 c. whipped topping; spread over crust. Beat remaining pudding mix and 1 1/2 c. milk in medium bowl with whisk 2 minutes; spread over pudding layer in dish. Cover with remaining whipped topping. Refrigerate 4 hours. Microwave caramels and remaining milk in microwaveable bowl on high for 30 seconds; stir until caramels are completely melted and mixture is well blended. Drizzle over dessert just before serving.
Ingredients: 2 cans (8 oz. each) refrigerated crescent rolls 6 Tbsp. butter, softened 1/3 c. packed brown sugar 1 Tbsp. granulated sugar 1 tsp. ground cinnamon 1/4 c. chopped pecans 1 1/3 c. sifted powdered sugar 2 Tbsp. milk 1/4 tsp. vanilla extract Directions: Preheat oven to 375 degrees. Unroll crescent rolls, and separate each dough portion along the center perforation to form 4 rectangles; press diagonal perforations to seal. Stir together butter and next 3 ingredients; spread evenly over 1 side of each rectangle. Sprinkle with pecans. Roll up jellyroll fashion, starting at long end (can freeze for 10 minutes after rolling up to make slicing easier). Gently cut each log into 6 slices (1 inch each), using a serrated knife. Place rolls, 1/4 inch apart, into 2 greased 8 inch cake pans, placing 3 in the center. Bake 15-17 minutes or until golden. Remove from pans. Cool 5-10 minutes. Stir together powdered sugar, milk and vanilla; drizzle over warm rolls. http://www.mrfood.com/Bread/Mamas-Mini-Cinnis-5014
Ingredients: 1 bag (32 oz.) frozen French fries 1 lb. ground beef 1/2 c. ketchup 1/4 c. yellow mustard 1/4 tsp. salt 1/4 tsp. black pepper 1 small onion, chopped 1/2 c. sliced dill pickles 3/4 c. cheese sauce, warmed Directions: Place frozen fries on a baking sheet and bake according to package directions. Meanwhile, in a large skillet over high heat, cook ground beef 6-8 minutes or until browned; drain off excess fat. Stir in ketchup, mustard, salt and pepper; mix well and cook an additional 2-3 minutes, or until heated through. Place fries on a large platter, spoon meat mixture over the fries, sprinkle with onion and pickles, and evenly drizzle cheese sauce over everything. Serve immediately. Note~ You can drizzle more ketchup on top if you would like. http://www.mrfood.com/Beef/Cheesy-Burger-Fries
Ingredients: 1/2 pkg. (15 oz. pkg.) (1 crust) refrigerated unbaked pie crust 3 c. frozen vegetable blend (any combination) 3 c. cubed cooked chicken or turkey 1 container (10 oz.) refrigerated alfredo pasta sauce 1 tsp. dried thyme, marjoram or sage, crushed Fresh thyme or marjoram sprigs (optional) Directions: Let pie crust stand according to package directions. Preheat oven to 450 degrees. In a large skillet, cook frozen vegetables in a small amount of boiling water for 5 minutes; drain. Return to skillet. Stir in chicken, alfredo sauce and dried herb. Cook and stir until bubbly. Divide mixture among 4 ungreased 10 ounce individual casseroles or custard cups. On a lightly floured surface, roll pie crust into a 13 inch circle. Cut four 5 inch circles and place on top of each casserole. Press edges of pastry firmly against sides of casseroles. Cut slits in tops for steam to escape (can also use a small cookie cutter on the top crust instead of cutting slits). Place casseroles in a foil-lined shallow baking pan. Bake, uncovered, for 12-15 minutes or until mixture is heated through and pastry is golden. If desired, garnish with fresh herbs.
Ingredients: 1 can (46 oz.) V8 juice 2 pkgs. (16 oz. each) frozen mixed vegetables 1 lb. ground turkey or beef, cooked and drained 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 2 tsp. dried minced onion Salt and pepper to taste Directions: In a 5 quart slow cooker, combine the first 5 ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper.
Ingredients: 1 lb. penne 2 Tbsp. butter 2 garlic cloves, minced 2 Tbsp. flour 3/4 c. chicken broth 3/4 c. milk 2 tsp. parsley, freshly chopped Pinch salt 1/4 tsp. pepper 1/2 c. parmesan cheese 1/2 pint tomatoes, cut in half Directions: Over medium heat, melt butter and add garlic in a medium saucepan. Cook over medium heat for 1 minute. Cook pasta according to package directions. Add flour to garlic mixture and cook for 1 minute. Keep stirring. Stir in broth and milk and continue to cook, stirring constantly, until thickened (this may take a few minutes). Add parsley, salt, pepper and cheese. Stir until cheese is melted. Add tomatoes. Add cooked pasta.
Ingredients: 1/2 frozen ripe banana 1/2 c. almond milk (original) 1/2 c. cold water 1/4 tsp. vanilla extract 1/4 tsp. ground cinnamon, plus more to taste 1/4 c. quick oats 1 oz. low-fat cream cheese or 3 oz. plain Greek yogurt 3-4 ice cubes Directions: Add all ingredients and process until smooth. Serve immediately.
Ingredients: Nonstick cooking spray 12 oz. uncooked turkey sausage 4 medium zucchini (2 lbs. total) 1 can (10 3/4 oz.) reduced-fat and reduced-sodium condensed cream of chicken soup 1 tub (8 oz.) light sour cream 4 c. herb-seasoned stuffing mix 1/2 c. reduced-sodium chicken broth 2 Tbsp. butter, melted Directions: Preheat oven to 350 degrees. Lightly coat a 3 quart baking dish with cooking spray; set aside. In a 12 inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet. Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4 inch pieces. Add zucchini to sausage in skillet. Cover and cook over medium heat for 2 minutes; remove from heat. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and broth to moisten. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture. Drizzle with butter. Bake, covered for 15 minutes. Uncover and bake for 20 minutes more or until heated through and the top is golden.
Ingredients: 36 caramels 1 Tbsp. water 30 large marshmallows 1/3 c. butter, cubed 4 medium tart apples, peeled and cut into 1/4 inch slices 1/3 c. chopped dry roasted peanuts 1/3 c. miniature semisweet chocolate chips 3 Tbsp. sprinkles (Halloween) Directions: In a microwave, melt caramels with water, stir until smooth. Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel, top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.
Ingredients: 2 c. whole grain penne pasta, uncooked 10 oz. jar light alfredo sauce 10 oz. pkg. frozen chopped spinach, thawed and well drained 1 c. low-fat cottage cheese 1/4 c. skim milk 1 Tbsp. light butter, melted 1 tsp. garlic, minced 1/4 tsp. dried basil 1 egg 1/2 c. low-moisture, part-skim shredded mozzarella cheese Directions: Preheat oven to 450 degrees. Lightly coat a 9x9 baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and rinse in cold water. Drain again. In a large bowl, whisk together alfredo sauce, drained spinach, cottage cheese, milk, butter and garlic. Add pasta and mix well. Blend in egg and basil, mixing well. Transfer pasta to the prepared baking dish. Sprinkle the top evenly with mozzarella cheese. Bake casserole for 25 minutes or until golden brown. Let casserole rest for 10 minutes before serving.
Ingredients: 1 1/2 oz. whipped cream vodka 3 oz. sour mix 2 oz. pineapple juice 1/2 oz. grenadine Whipped cream for topping Directions: Combine whipped cream vodka, sour mix and pineapple juice in a shaker with ice. Shake. Pour mix into martini glass. Slowly pour grenadine into mix so it settles on the bottom. Top with whipped cream.
Ingredients: 1 Tbsp. active dry yeast 2/3 c. warm water (110-115 degrees) 1/2 c. tapioca flour 2 Tbsp. nonfat dry milk powder 2 tsp. xanthan gum 1 tsp. unflavored gelatin 1 tsp. Italian seasoning 1 tsp. cider vinegar 1 tsp. olive oil 1/2 tsp. salt 1/2 tsp. sugar 1-1 1/3 c. brown rice flour Directions: In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gun, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 c. brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky). On a floured surface, roll dough into a 13 inch circle. Transfer to a 12 inch pizza pan coated with cooking spray; build up edges slightly. Cover and let rise for 10 minutes. Bake at 425 degrees for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden and toppings are lightly browned and heated through.
Ingredients: 1 oz. Jagermeister 1 oz Bailey's Irish Creme Splash Coke Directions: Pour Jagermeister and Bailey's in a tall mixing glass filled with ice. Shake and strain into a shot glass. Top off with a splash of Coke.
Ingredients: 2 pkgs. (8 oz. each) cream cheese, softened to room temperature 1 can chicken 1 c. cheddar cheese 1 pkg. dry ranch dressing mix Directions: Mix all ingredients together in a large bowl and refrigerate until ready to serve.
