Turkey Stew with Dumplings

(Courtesy of Taste of Home)

Ingredients:
3 c. shredded cooked turkey
1 large sweet onion, chopped
1 large potato, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
2 bay leaves
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. dried thyme
1/4 tsp. pepper
1 carton (32 oz.) chicken broth
1/3 c. cold water
3 Tbsp. cornstarch
1/2 c. frozen corn, thawed
1/2 c. frozen peas, thawed
1 c. biscuit/baking mix
1/3 c. 2% milk

Directions:
In a 6 quart slow cooker, combine the first 10 ingredients; stir in broth.  Cover and cook on low for 6-7 hours. 

Remove bay leaves.  In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture.  Add corn and peas.  Cover and cook on high until mixture reaches a simmer.

Meanwhile. in a small bowl, mix baking mix and milk just until moistened.  Drop by rounded tablespoonfuls on top of simmering liquid.  Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in dumpling comes out clean.

Marshmallow-Crisp Brownies

(Courtesy of Midwest Living)

Ingredients:
1 pkg. (19-21 1/2 oz.) fudge brownie mix
1 pkg. (10 oz.) miniature marshmallows
1 1/2 c. semisweet chocolate pieces
1 c. peanut butter
1 Tbsp. butter or margarine
1 1/2 c. crisp rice cereal

Directions:
Prepare the brownie mix according to package directions, using a 9x13 baking pan and the directions for chewy (not cake-like) brownies.  Bake according to the directions.

Sprinkle baked brownies with marshmallows and return to oven for 3-5 minutes or until golden.  Cool in the pan on a wire rack.

In a saucepan, combine chocolate pieces, peanut butter, and butter or margarine.  Heat and stir until chocolate is melted.  Remove from heat; stir in the cereal.  Pour evenly over marshmallows.

Refrigerate until topping is set.  Cut into bars.  Serve at room temperature.  

Duck Dynasty Pie

(Courtesy of recipesforourdailybread.com)

Ingredients:
2 c. crushed vanilla wafers
1 c. chopped pecans
1 stick melted butter
1 pkg. (8 oz.) cream cheese
1 can (14 oz.) sweetened condensed milk
1/3 c. lemon juice
1 can (21 oz.) pie filling flavor of your choice
Whipped topping

Directions:
Preheat oven to 350 degrees.

Combine wafers and melted butter.  Mix in chopped pecans.  Reserve 8 Tbsp. of the crust mixture to top the dessert with.  The remaining crust mixture should be spread in the bottom of a 9 inch pie pan or 8 individual ramekins.  Bake the crust mixture 10-15 minutes and allow to cool completely.

Mix together the lemon juice, condensed milk and cream cheese.  Once the crust is cooled completely, add the cream cheese mixture evenly on the pie or divide evenly on the ramekins.

Place the layered crust with the cream cheese mixture in the refrigerator for 6 or more hours.  When you are ready to serve, add your favorite pie filling to the top.  Garnish with whipped topping about about 1 Tbsp. reserved crust to the ramekins or the entire crumbles to the top of the pie.

No Bake Vanilla Cake Batter Chocolate Truffles

(Courtesy of averiecooks.com)

Ingredients:
1 c. vanilla cake mix
1/4 c. sweetened condensed milk
1/2 tsp. vanilla extract
1 Tbsp. agave, optional and you can just use all sweetened condensed milk if you dont have agave
1 1/2 -2 c. semisweet chocolate chips

Directions:
In a large mixing bowl combine all ingredients, except chocolate chips, and stir to combine.

This mixture should be quite solid and not runny, but not so dry that you cant mold it into balls.  If you find that your mixture is a little too runny, add a touch more cake mix.  If it is a little too dry, add more sweetened condensed milk/agave.  

After you have made the dough, refrigerate or freeze for 15 minutes then remove and roll into balls.

After the balls have been made, refrigerate or freeze for 15 minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.

Melt the chocolate chips and dip the chilled cake batter balls into the melted chocolate.  Put the coated balls on parchment paper.  Place the truffles in the freezer or fridge to set up.  Truffles will keep airtight in the refrigerator or freezer for a few months.

Party Potatoes

(Courtesy of iowagirleats.com)

Ingredients:
1/2 c. butter or margarine, divided
1 lb. country-style frozen hash browns, thawed
1/4 c. green onion, chopped
1/2 c. sour cream
1 c. shredded sharp cheddar cheese
1/2 can condensed cream of chicken soup
1 c. crushed corn flakes

Directions:
Preheat oven to 350 degrees.  Melt 1/4 c. butter in an 8x8 casserole dish in the oven while it heats.  Meanwhile, combine hash browns, green onion, sour cream, cheese and soup in a large bowl.

Transfer mixture to the casserole dish after the butter has melted.  Bake, uncovered, for 30 minutes.  

Melt remaining 1/4 c. butter in the microwave, then mix with the crushed cornflakes.  Sprinkle on top of the potatoes evenly and bake for 15 minutes more.

Chicken Alfredo Baked Ziti

(Courtesy of gimmesomeoven.com)

Ingredients:

12 oz. ziti

2 c. shredded, cooked chicken (about 2 small chicken breasts)

1 batch alfredo sauce (below)

1 1/2 c. shredded mozzarella cheese 

Shredded Parmesan cheese, optional

Fresh parsley, chopped, optional

Directions:

Preheat oven to 375 degrees.

Cook the pasta al dente in a large stockpot of well-salted boiling water, according to package directions.  Drain.  Return pasta to the stockpot and add chicken and alfredo sauce.  Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7 or 9x13 baking dish.  Sprinkle evenly with 1 c. cheese.  Layer the remaining half of the pasta evenly on top.  Sprinkle evenly with the remaining 1/2 c. cheese.

Bake for 20-25 minutes or until cheese is melted and just barely starts to turn golden.  Remove and serve immediately, sprinkled with additional toppings if desired.

ALFREDO SAUCE

1 Tbsp. olive oil

4 cloves garlic, minced

3 Tbsp. flour

1 c. chicken broth

1 c. low-fat milk

3/4 c. freshly-grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

Directions: 

Heat olive oil in a large saute pan over medium-high heat.  Add garlic and saute one minute, stirring occasionally, until fragrant.  Sprinkle with flour, and stir to combine.  Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth.  Whisk in milk, and bring the mixture to a simmer.  Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese is melted.  Remove from heat and set aside.

Guiltless Green Bean Casserole

(Courtesy of Everyday Diabetic)

Ingredients:
1 1/2 lbs. fresh green beans, trimmed
2 Tbsp. margarine
3 Tbsp. all-purpose flour
1 Tbsp. dry ranch-style dressing mix
1/4 tsp. white pepper
1 1/2 c. skim milk
1/2 c. chopped onion
2 cloves garlic, minced
1 1/2 c. fresh mushrooms, sliced
1 c. soft whole wheat bread crumbs

Directions:
Preheat oven to 375 degrees.  In a covered saucepan, cook green beans in a small amount of boiling water for 8-10 minutes or until crisp-tender; drain and set aside.

Meanwhile, for white sauce, in a medium saucepan over medium heat, melt butter.  Stir in flour, dry dressing mix and white pepper until combined.  Stir in milk.  Cook and stir until thickened and bubbly; remove from heat.

Coat a nonstick skillet with cooking spray.  Preheat over medium heat.  Add onion and garlic; cook 2-3 minutes or until tender.  Remove half of the onion mixture; set aside.  

Add mushrooms to skillet and cook about 5 minutes or until tender.

In a 1 1/2 quart casserole, combine mushrooms, green beans and white sauce.  In a small bowl, stir together reserved onion mixture and bread crumbs.  Sprinkle bread crumb mixture over green bean mixture in casserole.

Bake, uncovered, for 25-30 minutes, or until heated through.

Note~ The link to the original recipe is http://www.everydaydiabeticrecipes.com/Vegetables/Guiltless-Green-Bean-Casserole

Two-Toned Shredded Potatoes

(Courtesy of Mr Food)

Ingredients:
2 Russet baking potatoes (about 1 lb.), peeled and shredded
2 sweet potatoes (about 1 lb.), peeled and shredded
1 Tbsp. salt
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/2 stick butter
1 c. apple juice

Directions:
Preheat oven to 375 degrees.  Coat a 9x13 baking dish with cooking spray; set aside.

In a large bowl, place baking and sweet potatoes; sprinkle with salt.  Add enough ice water to just cover potatoes and let stand 10 minutes.  Drain potatoes well and place in baking dish.

Meanwhile, in a medium saucepan, combine sugar, corn syrup and water; bring to a boil over medium-high heat, stirring constantly.  Remove from heat and stir in butter and apple juice until butter is melted.  Pour sugar mixture over potatoes.

Bake 55-60 minutes, or until potatoes are tender, stirring halfway through baking.

Note~ The link to the original recipe is http://www.mrfood.com/Potatoes-Rice/Two-Toned-Shredded-Potatoes

Marshmallow Sweet Potato Bake

(Courtesy of Mr Food)

Ingredients:
1/4 c. butter, melted
2 cans (29 oz.) sweet potatoes, drained and mashed
3/4 c. sugar
2 eggs
1/2 c. milk
1 tsp. vanilla extract
1/2 tsp. salt
1 c. miniature marshmallows

Directions:
Preheat the oven to 350 degrees.  Coat a 3 quart casserole dish with cooking spray.

In a large bowl, combine all ingredients except marshmallows; mix well.  Spoon into casserole dish.

Bake 40 minutes.  Sprinkle evenly with marshmallows and continue baking for an additional 10 minutes, or until marshmallows are golden.

Note~ The link to the original recipe is http://www.mrfood.com/Potatoes-Rice/Marshmallow-Sweet-Potato-Bake

Apple Crisp

(Courtesy of Diabetic Living)

Ingredients:
5 c. sliced peeled cooking apple
2 Tbsp. sugar or sugar substitute equivalent to 2 Tbsp. sugar
1 tsp. lemon juice
1/2 tsp. apple pie spice
1/2 c. regular rolled oats
1/4 c. sugar or sugar substitute equal to 1/4 c. sugar
3 Tbsp. all-purpose flour
1/4 tsp. apple pie spice
3 Tbsp. butter
 Frozen light whipped dessert topping, thawed (optional)

Directions:
Preheat oven to 375 degrees.  In a large bowl combine apples, 2 Tbsp. sugar or sugar substitute, lemon juice and 1/2 tsp. apple pie spice.  Transfer apple mixture to a 2 quart square baking dish.

In a medium bowl, combine oats, 1/4 c. sugar or sugar substitute, flour and 1/4 tsp. apple pie spice.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle topping over filling.

Bake for 30-35 minutes or until apple is tender and topping is golden brown.  Serve warm.  If desired, top with whipping cream.

Grandma's Cheese Dip

(Courtesy of Mary Kay Greiber and Helen Paepke)

Ingredients:
1 tub cheese spread (ex: Merkets brand)
2 pkgs. (8 oz. each) cream cheese
1 tsp. garlic powder or garlic salt (or a combination of both), to taste

Directions:
Whip together all ingredients with a mixer until well combined.  Chill for 1 hour before serving.

Dilly Beans

(Courtesy of Mary Kay Greiber)

Ingredients:
Green beans
1/4-1/2 c. salt, to taste
2 c. vinegar
1 large onion, diced
1-2 garlic cloves, to taste
4-6 dill hearts
1 tsp. mustard seeds

Directions:
Trim green beans and place standing up in jars.  Add the onion, garlic, dill hearts and mustard seeds (evenly divide among jars).

Boil 1 1/2 quarts water, salt and vinegar.  Pour the boiling mixture over the beans.  Store at room temperature for 3 days then refrigerate up to a year.

Beer-Glazed Sausage and Apples

(Courtesy of Better Homes and Gardens)

Ingredients:
1 bottle (12 oz.) Belgium-style wheat beer
1/2 tsp. crushed red pepper
1 pkg. (14-16 oz.) smoked sausage, such as kielbasa, cut into 3 inch pieces
1/2 lb. fresh green beans
2 Tbsp. butter
2 medium cooking apples, cored and thinly sliced
2 Tbsp. packed brown sugar
1 Tbsp. cider vinegar
1 tsp. finely shredded orange peel
8 small sage leaves

Directions:
In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to boiling.  Add sausage and green beans.  Return to a simmer, cover and cook 5-8 minutes or until beans are tender.  Drain.  Set aside.

Meanwhile, in a large skillet melt 1 Tbsp. butter; add apples.  Cook, turning occasionally, until apples are just tender.  Transfer to a platter.

Add sausage to skillet.  Cook, turning occasionally, until browned on all sides.  Add to platter; cover.  Drain fat from skillet.

Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits.  Add remaining 1 Tbsp. butter, brown sugar, cider vinegar and orange peel.  Bring to boiling; reduce heat and boil gently, uncovered, 5-6 minutes or until slightly thickened.  Return sausage and green beans to skillet to coat in glaze.  Fold in apples.  Return to serving platter.  Sprinkle with sage.

Classic Turkey Gravy

(Courtesy of Taste of Home)

Ingredients:
Drippings from 1 roasted turkey
1-1 1/2 c. turkey or chicken broth
1/4 c. all-purpose flour
Salt and white pepper to taste

Directions:
Pour turkey drippings into a 2 c. measuring cup.  Skim fat, reserving 2 Tbsp.; set aside.  Add enough broth to the drippings to measure 2 cups.

In a small saucepan, combine flour and reserved fat until smooth.  Gradually stir in the drippings mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Season with salt and white pepper to taste.

Four Cheese Smoked Mac And Cheese

(Courtesy of Mr Food)

Ingredients:
1 pkg. (16 oz.) elbow macaroni
1/4 c. butter
1/4 c. all-purpose flour
3 c. milk
1 pkg. (8 oz.) cream cheese, cut into large chunks
1 tsp. salt
1/2 tsp. black pepper
2 c. (8 oz.) extra-sharp Cheddar cheese, shredded
2 c. (8 oz.) Gouda cheese, shredded
1 c. (4 oz.) Parmesan cheese, shredded

Directions:
Load the wood tray with one small handful of wood chips and preheat the smoker to 225 degrees. 

Cook pasta according to package directions.  In a medium saucepan, melt butter and whisk flour into the butter.  Cook over medium heat for 2 minutes, until sauce is bubbly and thick.  Whisk in milk and bring to a boil.  Cook 5 minutes or until thickened.  Stir in cream cheese until mixture is smooth.  Add salt and pepper.

In a large bowl, combine 1 c. cheddar, 1 c. Gouda cheese and Parmesan cheese, pasta and cream sauce.  Spoon mixture into a 9x11 aluminum roasting pan coated with nonstick cooking spray.  Sprinkle top with remaining Cheddar cheese and Gouda cheese.

Place in smoker and cook 1 hour at 225 degrees, until brown and bubbly.

http://www.mrfood.com/Pastas/Four-Cheese-Smoked-Mac-n-Cheese

Classic Vanilla Pudding

(Courtesy of Mr Food)

Ingredients:
3/4 c. sugar
3 Tbsp. cornstarch
1/8 tsp. salt
2 c. milk
2 large egg yolks
1 Tbsp. butter
1 tsp. vanilla extract

Directions:
In a medium saucepan, combine sugar, cornstarch and salt.  In a medium bowl, whisk milk and egg yolks; gradually stir into saucepan.

Cook over medium heat 8-10 minutes, or until the mixture thickens and is bubbling, whisking constantly.

Remove from heat and stir in butter and vanilla.  Spoon into individual serving dishes or a large bowl.

Cover with plastic wrap directly on the surface of pudding and refrigerate 4 hours, or until firm.

http://www.mrfood.com/Puddings/Classic-Vanilla-Pudding

Deep Dish Apple Pie

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1/2 c. shortening
1 egg
1/4 c. cold water
2 Tbsp. white vinegar
FILLING:
10 c. sliced peeled tart apples (about 8 medium)
1 tsp. lemon juice
1/4 c. sugar
1/4 c. packed brown sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. butter
1 egg
1 Tbsp. milk

Directions:
Place flour in a large bowl; cut in shortening until crumbly.  In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed.  Shape into a rectangle; wrap in plastic wrap.  Refrigerate 30 minutes or overnight.

Preheat oven to 375 degrees.  For filling, in a large bowl, toss apples with lemon juice.  In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat.  Transfer to a 9x13 baking dish; dot with butter.

On a lightly floured surface, roll dough to fit top of pie.  Place over filling.  Trim and flute edges.  In a small bowl, whisk egg with milk; brush over pastry.  Cut slits in top.  Bake 40-50 minutes or until crust is golden brown and apples are tender.  Cool on a wire rack.

Cheeseburger Pie

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
1 3/4 lbs. extra-lean ground beef
1 Tbsp. onion powder
1 1/2 c. shredded reduced-fat Cheddar cheese, divided
1 c. egg substitute
1/2 c. fat-free mayonnaise
1/2 c. fat-free half-and-half
1/4 tsp. salt
1/4 tsp. black pepper

Directions:
Preheat oven to 350 degrees.  Coat a 9 inch pie plate with cooking spray.

In a large skillet over medium heat, cook ground beef 8-10 minutes, or until no longer pink; drain liquid.  Stir in onion powder and 1 c. cheese.  Place mixture in prepared baking dish.

In a medium bowl, whisk together egg substitute, mayonnaise, half-and-half, salt and pepper; pour over beef mixture.

Bake 25 minutes, sprinkle remaining cheese on top, and cook another 5-10 minutes, or until firm in center.  Let stand 5 minutes before serving.

Chinese Noodle Casserole

(Courtesy of cooken-casseroles.com)

Ingredients:
1 pkg. (1 lb.) Chinese egg noodles, cooked
1 c. bean sprouts
1 c. cashews
1/2 c. frozen peas
1 can (8 oz.) sliced water chestnuts
1/2 c. sliced celery
1/2 c. sliced carrot
1/4 c. chopped green onion
2 Tbsp. shredded ginger
1/2 c. julienned red bell peppers
1/2 c. julienned green bell peppers
1 c. fresh mushrooms, quartered
SAUCE:
2 c. water
1 c. soy sauce
1 c. granulated sugar
3/4 c. water
3 Tbsp. corn starch

Directions:
Preheat oven to 380 degrees.  Cook Chinese egg noodles, drain and set aside.  In a large saute pan over medium heat create the sauce by adding 2 c. water, soy sauce and sugar; bring to a boil, stirring often.  In a small bowl combine cornstarch with 3/4 c. cold water and mix well.  Add this cornstarch mixture to the sauce and stir until thickened; remove from heat.

Add cooked Chinese egg noodles, bean sprouts, cashews, peas, water chestnuts, celery, carrot, green onion, ginger, red and green bell pepper and mushrooms to the sauce, stir well and transfer to an 11x15 casserole dish.  Cover and bake at 380 degrees for 40 minutes.

Southwestern Chicken Lima Bean Stew

(Courtesy of Taste of Home)

Ingredients:
4 bone-in chicken thighs (1 1/2 lbs.), skin removed
2 c. frozen lima beans
2 c. frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 oz. each) fire-roasted diced tomatoes, undrained
1/4 c. tomato paste
3 Tbsp. Worcestershire sauce
3 garlic cloves, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
Chopped fresh cilantro or parsley

Directions:
Place the first 5 ingredients in a 5 quart slow cooker.  In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.

Cook, covered, on low 6-8 hours or until chicken is tender.  Remove chicken from slow cooker.  When cool enough to handle, remove meat from bones; discard bones.  Shred meat with 2 forks; return to slow cooker and heat through.  If desired, sprinkle with cilantro or parsley.

Sloppy Joe Tater Tot Casserole

(Courtesy of www.bunsinmyoven.com)

Ingredients:
1 lb. ground beef
1 red bell pepper, diced
1/2 sweet onion, diced
1 can corn, drained
1 can Manwich sloppy joe sauce
2 oz. cream cheese
8 oz. cheddar cheese, grated
16 oz. tater tots
Chives, for sprinkling on top as desired

Directions:
Preheat oven to 450 degrees.

In a large skillet, brown the ground beef with the peppers and onions until the meat is cooked through.  Drain the fat and return to the heat.  Stir in the corn, Manwich and cream cheese.  Cook over low heat until cream cheese is melted.

Pour the sloppy joe mixture into a 9x13 baking dish.  Top with half of the grated cheese.  Arrange the tater tots in a single layer over the top of the cheese.  Sprinkle the top with the remaining cheese.

Bake for 20 minutes.  Remove from the heat and sprinkle with chopped chives, if desired.  Serve immediately.

Funeral Potatoes

(Courtesy of Mr Food)

Ingredients:
1 stick butter, divided
1/2 c. diced onion
1 pkg. (32 oz.) frozen shredded hash browns, thawed
2 c. shredded sharp cheddar cheese
1 can (10 1/2 oz.) cream of celery soup
2 c. sour cream
1/2 tsp. salt
1/4 tsp. black pepper
1 c. coarsely crushed butter-flavored crackers

Directions:
Preheat oven to 375 degrees.  Coat a 9x13 baking dish with cooking spray.

In a small skillet over medium heat, melt 1/2 stick butter.  Add onion and saute 4-5 minutes or until soft.

In a large bowl, combine hash browns, cheese, soup, sour cream, salt, pepper and onion; mix well.  Spoon mixture into prepared baking dish.

In a small microwaveable bowl, melt remaining butter in microwave; stir in cracker crumbs.  Sprinkle cracker mixture over potatoes.

Cover baking dish with foil and bake 35 minutes.  Remove foil and bake 10-15 additional minutes, or until golden brown and heated through.

http://www.mrfood.com/Potatoes-Rice/Utahs-Best-Funeral-Potatoes

Harvest Pumpkin Brownies

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) solid-pack pumpkin
4 eggs
3/4 c. canola oil
2 tsp. vanilla extract
2 c. all-purpose flour
2 c. sugar
1 Tbsp. pumpkin pie spice
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
FROSTING:
6 Tbsp. butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 tsp. vanilla extract
1 tsp. milk
1/8 tsp. salt
1 1/2-2 c. confectioners' sugar

Directions:
In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended.  Combine dry ingredients; gradually stir in pumpkin mixture.

Pour into a greased 10x15x1 baking pan.  Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.  Gradually add confectioners' sugar until smooth.  Frost brownies.  Store in refrigerator.

Crispy Parmesan Baked Potatoes

(Courtesy of Kraft)

Ingredients:
1/2 c. grated Parmesan cheese
1 tsp. garlic powder
8 small Yukon gold potatoes (1 3/4 lbs.), cut lengthwise in half
3 Tbsp. butter, melted

Directions:
Heat oven to 400 degrees.

Mix cheese and garlic powder in a shallow dish.

Dip cut sides of potatoes in butter, then in cheese mixture.  Place, cheese-sides down, on a baking sheet; drizzle with any remaining butter.

Bake 30-35 minutes or until potatoes are tender.

Cheesy Potatoes

(Courtesy of Kraft)

Ingredients:
1 can (10 3/4 oz.) condensed cream of chicken soup
1 1/2 c. sour cream
1 pkg. (32 oz.) frozen Southern-style hash browns, thawed
1 pkg. (8 oz.) shredded sharp cheddar cheese
20 crackers, crushed
2 Tbsp. butter, melted

Directions:
Heat oven to 350 degrees.

Mix soup and sour cream in a large bowl until blended.  Add potatoes and cheese; mix well.

Spoon into a 9x13 baking dish sprayed with nonstick cooking spray.  Combine cracker crumbs and butter; sprinkle over potato mixture.

Bake 50 minutes or until heated through.

Chicken Noodle and Dumpling Casserole

(Courtesy of www.motherthyme.com)

Ingredients:
3 c. cooked chicken, shredded
4 c. uncooked wide egg noodles
1 c. diced celery
1 c. sliced carrots
1/2 c. frozen peas
1/2 c. diced onion
2 cans (10.5 oz.) cream of chicken soup
1 1/3 c. milk
1 1/2 c. chicken broth
2 c. shredded sharp cheddar cheese
6 fresh biscuits
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees.  

In a large bowl, combine chicken, egg noodles, celery, carrots, peas, onion, cream of chicken soup, milk, chicken broth and cheese.  Pour into a 9x13 dish.  

Bake for 1 hour.

Let sit for 5 minutes and serve on top of sliced biscuits.

Churro Pretzels

(Courtesy of ohsweetbasil.com)

Ingredients:
9 c. pretzels (about 1 bag of the minis)
1 1/2 c. cinnamon chips (found by the chocolate chips)
6 Tbsp. unsalted butter
1 c. plus 1 Tbsp. powdered sugar
1/2 c. plus 1 tsp. sugar
3 tsp. cinnamon

Directions:
Place the pretzels in a very large bowl.

In a small bowl, combine the powdered sugar, sugar and cinnamon.  Stir until evenly mixed and set aside.

Over medium low heat, add the cinnamon chips and butter to a saucepan and stir constantly until melted, remove from heat and quickly dump over the pretzels.  Using a large wooden spoon or rubber spatula, fold the cinnamon mixture over the pretzels until evenly coated.

Quickly add the powdered sugar mixture and fold again.  Spread out on parchment or wax paper to cool.

Orange Creamsicle Moonshine

(Courtesy of cookpad.com)

Ingredients:
1 1/2 gallons orange juice (no pulp)
3 c. sugar
2 Tbsp. vanilla extract
1 c. French vanilla dry coffee creamer
4 c. Everclear (190 proof)
1 c. vanilla vodka, for taste

Directions:
In a large pot, boil all ingredients except the alcohol.  Stir until the creamer is dissolved.  Let cool to room temperature.  

Add Everclear and vodka.  Stir well.  Jar and refrigerate.  Let sit for at least 2 weeks.  The longer it sits the smoother it will be.  It will separate while in the refrigerator, so shake well before drinking.  

Tator Tot-chos

(Courtesy of Taste of Home)

Ingredients:
4 c. frozen miniature tator tots
1 lb. ground beef
1 envelope reduced-sodium taco seasoning
2/3 c. water
1/2 c. shredded cheddar cheese
2 c. shredded lettuce
1/4 c. sliced ripe olive, optional
1/4 c. taco sauce
1/2 c. sour cream

Directions:
Bake tator tots according to package directions.

Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.  Stir in taco seasoning and water.  Bring to a boil; cook and stir 2 minutes or until thickened.

To serve, top tator tots with beef mixture, cheese, lettuce and, if desired, olives.  Serve with taco sauce and sour cream.

Halloween Candy Bars

(Courtesy of Mr Food)

Ingredients:
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 eggs
1 1/2 c chopped leftover candy bars, divided

Directions:
Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

In a small bowl, combine flour, baking soda and salt; set aside.

In a large bowl, beat the butter, granulated sugar, brown sugar and vanilla until creamy.  Beat in eggs then gradually beat in flour mixture.  Stir in 1 c. chopped candy then spread batter into prepared baking dish and sprinkle with remaining 1/2 c. chopped candy.

Bake 25-30 minutes, or until toothpick inserted in center comes out clean.

http://www.mrfood.com/Bar-Cookies/Halloween-Candy-Bars

Simple Baked Meatballs with Rice and Gravy

(Courtesy of wearychef.com)

Ingredients:
16-20 oz. ground turkey or beef
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. onion powder.
1/2 tsp. garlic powder
10 oz. can condensed cream of mushroom soup
2 c. chicken broth
1 c. long grain white rice

Directions:
Preheat oven to 375 degrees.  Spray a 9x13 baking dish with cooking spray and set aside.

In a large bowl, stir together ground meat, soy sauce, Worcestershire sauce, chili powder, onion powder and garlic powder.

In another bowl, whisk together cream of mushroom soup and chicken broth.  Add rice, then stir.  Pout the rice mixture into the prepared baking dish.

Using a medium scoop or tablespoon, evenly measure meatballs and drop into the rice mixture.  Arrange in straight lines to be sure they all fit.

Cover pan with foil, and bake for 40 minutes.  Remove foil, and bake an additional 15-20 mintues until meatballs are cooked through and most of the liquid is absorbed.