Cheesy Stuffed Meatloaf

(Courtesy of Mr Food)

Ingredients:
2 lb. lean ground beef
3 slices white bread, torn into small pieces
2 eggs
1/4 c. prepared yellow mustard
1 tsp. salt
1/8 tsp. black pepper
2 c. (8 oz.) shredded sharp cheddar cheese
2 scallions, sliced
1 c. barbecue sauce, divided

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

In a medium bowl, combine ground beef, bread, eggs, mustard, salt and pepper.  Mix with your hands until well blended.  Place on a 12x16 inch piece of wax paper and pat firmly into a 10x12 inch rectangle.

In a small bowl, combine cheese and scallions; mix well.  Sprinkle cheese mixture evenly over ground beef.  Roll up jelly roll style, starting from the short end, by lifting the wax paper and removing the paper as you roll.  Seal ends well.  Place seam-side down in the prepared baking dish.

Pour half of the barbecue sauce over beef roll and bake for 45 minutes.  Remove from oven, pour remaining sauce over roll, and return to the oven for 10-15 minutes, or until no pink remains.  Remove from oven and allow to stand for 10 minutes.  Slice and serve.

http://www.mrfood.com/Beef/Cheesy-Stuffed-Meatloaf

Bacon and Cheddar Strata

(Courtesy of Taste of Home)

Ingredients:
1 lb. bacon strips
1 medium sweet red pepper, finely chopped
8 green onions, thinly sliced
1/2 c. chopped oil-packed sun-dried tomatoes
8 slices white bread, cubed
2 c. (8 oz.) shredded cheddar cheese
6 eggs, lightly beaten
1 1/2 c. 2% milk
1/4 c. mayonnaise
1/2 tsp. salt
1/4 tsp. ground mustard
1/8 tsp. pepper

Directions:
In a large skillet, cook bacon in batches until crisp; drain on paper towels.  Crumble into a large bowl.  Add the red pepper, onions and tomatoes.  In a greased 9x13 baking dish, layer half of the bread, bacon mixture and cheese.  Top with remaining bread and bacon mixture.

In a small bowl, combine the eggs, milk, mayonnaise and seasonings.  Pour over the top.  Sprinkle with remaining cheese.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, covered, at 350 degrees for 40 minutes.  Uncover and bake 5-10 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.

Peanut Butter Cake Bars

(Courtesy of Taste of Home)

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 a 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.

Candy Cereal Treats

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, softened
2/3 c. packed brown sugar
2 egg yolks
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3 c. miniature marshmallows
TOPPING:
2/3 c. corn syrup
1/4 c. butter, softened
1 pkg. (10 oz.) peanut butter chips
2 tsp. vanilla extract
2 c. crisp rice cereal
1 c. salted peanuts
1 c. milk chocolate M&Ms

Directions:
In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in egg yolks and vanilla.  Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix).

Press into a greased 9x13 baking pan.  Bake at 350 degrees for 12-14 minutes or until golden brown.  Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed.  Cool on a wire rack.

For topping, in a saucepan, combine the corn syrup, butter and peanut butter chips.  Cook and stir over medium heat until chips are melted and the mixture is smooth.  Remove from the heat; stir in the vanilla, cereal, nuts and M&Ms.  Spread over the crust.  Cool before cutting.

Stovetop Cheddar Mac

(Courtesy of Rachel Ray)

Ingredients:
2 c. elbow macaroni
2 Tbsp. butter
2 Tbsp. flour
2 c. half-and-half (warmed for 2 minutes in the microwave)
1 bag (8 oz.) shredded extra-sharp cheddar cheese (about 2 cups)
Salt

Directions:
In a large saucepan of boiling, salted water, cook the macaroni until al dente; drain in a colander.

In the same saucepan, melt the butter over medium heat.  Whisk in the flour and cook for 1 minute.  Gradually whisk in the warmed half-and-half then cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes.  Remove from the heat and stir in the cheddar until melted.  Stir in the cooked macaroni and season to taste with the salt.

Teriyaki Burger

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1 1/2 c. soft bread crumbs

1/4 c. chopped onion

1/4 c. water

2 Tbsp. sugar

1 Tbsp. soy sauce

1 clove garlic, minced

Dash ground ginger

1 1/2 lb. lean ground beef

6 hamburger buns, split and toasted

Sliced cucumbers (optional)

Lettuce leaves (optional)

 

Directions:

Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic and ground ginger in a large mixing bowl.  Add the ground beef then mix well.  Shape the meat mixture into 6 patties (3/4 inch thick each).

 

For a charcoal grill, place patties on the grill rack directly over medium coals.  Grill, uncovered, for 15-18 minutes or until an instant-read thermometer inserted into the side of a patty reads 160 degrees, turning once.

 

For a gas grill, preheat grill.  Reduce heat to medium.  Place patties on the grill rack; cover and grill as directed above for a charcoal grill.

 

Serve burgers in buns topped, if desired, with slice cucumbers and lettuce.

 

Buffalo Chicken Macaroni and Cheese

(Courtesy of Food Network)

Ingredients:
3/4 lb. applewood smoked bacon
1 lb. chicken tenderloins
1/2 c. beer
1 lb. dry elbow macaroni
1/2 c. (1 stick) unsalted butter, plus 2 Tbsp. plus more for baking dish
1 Tbsp. minced garlic
1 1/3 c. all-purpose flour, divided
3 c. whole milk plus 2 Tbsp.
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
3 c. grated white Cheddar, divided
3 c. grated mozzarella cheese, divided
1/2 c. crumbled blue cheese
1 large eggs
1 1/2 c. vegetable oil
2/3 c. hot sauce (recommended Frank's Red Hot)
1 c. panko bread crumbs
Sliced carrots and celery, for serving


Directions:
Preheat oven to 400 degrees.  Coat bottom and sides of a 9x13 baking dish with butter.


Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes.  Allow to cool and coarsely chop.


Put the chicken and beer in a large bowl and let marinade, at room temperature, for 20 minutes.


Bring a large pot of salted water to a boil over medium heat.  Add the macaroni and cook, stirring occasionally, until cooked al dente, about 6-7 minutes.  Drain and reserve in a large pot or mixing bowl.


Melt 1/2 c. butter in a large saucepan over medium heat; whisk in the garlic and cook for 1-2 minutes or until golden.  Whisk in 1/3 c. flour and cook until golden, about 1 minute.  Whisk in 3 c. milk, salt and pepper.  Bring the mixture to a boil, stirring frequently.  Add 2 c. Cheddar and 2 c. mozzarella cheeses (reserving additional cheese for topping) and stir until melted, about 2 minutes.


Stir the cheese sauce, blue cheese and bacon into the macaroni until well-combined, pour evenly into the prepared baking dish and smooth the surface.


Put the remaining 1 c. flour in a medium-sized shallow mixing bowl.  In another medium-sized shallow mixing bowl, add the remaining 2 Tbsp. milk and the egg and whisk until combined.  Drain the beer from the chicken tenderloins and dip into the flour to coat well; then dip into the egg mixture then back into the flour.  Put on a plate until ready to fry.


Heat the oil in a large skillet over medium-high heat until hot.  Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side.  Remove to paper towels to drain.  Add the chicken and hot sauce to a large bowl and toss until well-coated.  Carefully slice the chicken into bite-sized strips (avoid knocking off the batter).


Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired.  Sprinkle remaining 1 c. white Cheddar and remaining 1 c. mozzarella cheese over top of the chicken and sprinkle with the panko bread crumbs.  Melt the remaining 2 Tbsp. butter and drizzle it evenly over the bread crumbs.  Bake at 400 degrees until golden brown and bubbly, about 25-30 minutes.


Cool 10 minutes before serving.  Serve with celery and carrot sticks, if desired.

Cinnamon Toast Crunch Cupcakes

(Courtesy of bsinthekitchen.com)

Ingredients:
1 French Vanilla cake mix
1/2 c. melted butter
2 tsp. vanilla
3 eggs
1/2 c. milk
1/2 c. water
1 Tbsp. cinnamon
Cinnamon sugar mixture
Cinnamon Toast Crunch cereal (a few whole squares to top cupcakes with)
ICING:
1 1/2 c. butter (room temperature)
1 3/4 c. cinnamon toast crunch cereal crumbs (run through a food processor)
5 tsp. vanilla
1 tsp. butter flavoring
4-5 c. icing sugar
2 Tbsp. condensed milk
4 Tbsp. brown sugar
1 1/2 tsp. cinnamon
Whipped cream to texture if you don't like a heavier buttercream icing


Directions:
Mix together the first 7 ingredients in a large bowl.  Pour the batter into paper-lined cupcake tins.  Bake for 13-15 minutes at 350 degrees.  Once a toothpick comes out clean, set aside and allow the cupcakes to cool before icing.  


Mix together all icing ingredients until you get a desired consistency.  After icing the cupcakes, sprinkle with cinnamon sugar and top with a Cinnamon Toast Crunch square.

Honey Glazed Chicken and Bacon Bites

(Courtesy of kayotic.nl/blog)

Ingredients:
1 lb. boneless chicken breasts
20 thin bacon slices
3 Tbsp. honey
2 tsp. coarse mustard
Fresh lemon juice or fresh squeezed orange juice
Salt (optional)


Directions:
Preheat the oven to 425 degrees.


Cut the chicken in thin strip and salt them (if you wish).  Grab a bowl and combine the honey and mustard.  Squeeze in some lemon juice (about 1 Tbsp. or so).  Wrap the bacon around the chicken strips and place them in a roasting tray or on a cookie sheet.


Brush the top of the chicken bites with half of the marinade.  Put the chicken in the oven.  As soon as one side is done, take the tray out of the oven, flip them over and brush them with the other half of the marinade.  Put them back in the oven for another 10-13 minutes, until the bites are crispy as well.  Make sure to keep an eye on them.

Honey Poppy Seed Dressing

(Courtesy of Mr Food)

Ingredients:
1/4 c. mayonnaise
1/3 c. honey
2 Tbsp. yellow mustard
2 Tbsp. poppy seeds
1/8 tsp. salt
1/8 tsp. black pepper


Directions:
In a medium bowl, whisk together all ingredients until well-combined.


Serve immediately, or cover and chill until ready to serve.

http://www.mrfood.com/Salad-Dressings/Honey-Poppy-Seed-Dressing

Dijon Dressing

(Courtesy of Mr Food)

Ingredients:
1 c. vegetable oil
1/2 c. cider vinegar
1/4 tsp. salt
1 Tbsp. Dijon mustard
1 Tbsp. grated onion
1 Tbsp. sugar


Directions:
In a medium bowl, whisk together all ingredients until well-combined.


Serve, or cover and chill until ready to serve.


Note~ You can use this as a marinade or a sauce for brushing over vegetable slices before grilling.

http://www.mrfood.com/Salad-Dressings/Dijon-Dressing

Blue Ocean

(Courtesy of Floridian Weddings)

Ingredients:
1 oz. vodka
1/2 oz. blue curacao
1/3 oz. grapefruit juice
1-2 splashes simple syrup


Directions:
Add all ingredients to a shaker filled with ice; shake, then strain and serve either straight up in a martini glass or over ice.  Garnish with an orange slice and tropical flower (if you have one). 

Low-Fat Low-Calorie Cinnabon Cinnamon Rolls

(Courtesy of Dr. Oz)

Ingredients:
5 c. all-purpose flour
1/4 c. granulated sugar
3/4 tsp. salt
3/4 tsp. rapid-rise yeast
1/8 tsp. baking soda
2 eggs
1 c. water
1 Tbsp. buttermilk
5 Tbsp. butter spread
FILLING:
1/2 c. butter spread, softened
1 c. dark brown sugar, packed
4 tsp. Makara (Indonesian Krointje) cinnamon (can use any cinnamon if you cant find this)
2 tsp. xantham gum (or 1 Tbsp. cornstarch)
FROSTING:
1/4 c. butter spread
6 oz. reduced-fat cream cheese, cold
1/8 tsp. salt
1/2 tsp. vanilla extract
1 drop lemon extract
1 c. powdered sugar


Directions:
Combine flour, sugar, salt, yeast and baking soda in a large bowl.  Mix until combined.


Beat the eggs in a separate bowl. Whisk in water and buttermilk.  Combine this wet mixture with the flour mixture, then add 5 Tbsp. butter spread and beat with a paddle until all dry ingredients are moist.  Use a kneading hook to knead the dough for 15 minutes.  Wrap dough in plastic and place in your refrigerator for 5-6 hours or until the dough doubles in size.


Remove the plastic and press dough out onto a lightly floured surface.  Flatten dough with your hands for a bit, then use a rolling pin to shape the dough into a 20 inch high by 22 inch wide rectangle.  Use your hands to stretch the dough as necessary to the proper dimensions.


Spread 1/2 c. butter spread over the top of the dough, but leave the bottom 1 inch of dough un-coated with spread.


Combine the brown sugar, cinnamon and xantham gum (or cornstarch) in a medium bowl.  Pour the cinnamon/sugar onto the dough and use your hands to spread it to the edges, except leave the bottom 1 inch uncovered with cinnamon/sugar.  Run a rolling pin over the filling to flatten it into the butter spread.


Roll the dough tightly starting at the top.  Stretch the dough a little as you roll it down, so that you have around 5 rotations by the time you get to the bottom.  Brush a little water over the bottom 1 inch un-coated strip of dough and complete the rolling.  Mark the approximate middle of the dough roll, then use a ruler to make 5 marks every 2 inches to the left of the middle mark and 5 marks every 2 inches to the right of the middle mark.  Use a serrated knife to cut at each mark to make 10 rolls (the ends are thrown away, but you can feel free to bake them as well if you wish).


Place 6 rolls evenly spaced out on parchment paper in a 9x13 baking pan and the other 4 in a parchment-lined 9x9 inch pan.  Place the pans into your oven (not turned on) along with a large bowl or pan full of boiling water.  Rolls should proof for about 1 hour or until nearly full size (they should be touching each other) in the pan.


When rolls have proofed to almost full size, preheat a convection oven to 325 degrees (350 degrees if not a convection oven).  Bake for 16-20 minutes or until light brown and rolls register around 170-175 degrees in the middle.  Spin the pans around 180 degrees approximately halfway through the baking.


While dough bakes, make frosting by whipping butter spread, cream cheese, salt, vanilla extract and lemon extract for 5-10 minutes on high speed with an electric mixer until fluffy.  Add powdered sugar, then mix again (slowly at first, then on high speed), for 30 seconds.


When rolls come out of the oven, immediately cover each with the frosting.


Note~ Original Cinnabon cinnamon rolls are 880 calories with 36 grams of fat.  These are 450 calories with 12 grams of fat.

Southwestern Frittata

(Courtesy of Everydaay Paleo)

Ingredients:

1 Tbsp. coconut oil

1/4 c. yellow onion, finely diced

1 small jalapeno, seeds removed and minced

2 garlic cloves, minced

1 c. sweet potato, peeled and grated

1 lb. ground beef

1 Tbsp. chili powder

1 tsp. ground cumin

1/2 c. salsa verde

12 eggs

Sea salt to taste, if desired

Directions:

Preheat oven to 350 degrees.  In a large saute pan, saute the onions and minced jalapeno in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a 11x7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.  In a large mixing bowl, beat together the 12 eggs and pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.

Vanilla Chai Tea

(Courtesy of Taste of Home)

Ingredients:
8 whole peppercorns
1/2 tsp. whole allspice
2 cardamom pods
1 cinnamon stick (3 inches)
4 whole cloves
8 individual tea bags
1 Tbsp. honey
4 c. boiling water
2 c. 2% milk
1 Tbsp. vanilla extract
1/2 c. heavy whipping cream
1 1/2 tsp. confectioners' sugar
Ground allspice


Directions:
Place the first 5 ingredients in a large bowl; with the end of a wooden spoon handle, crush spices until aroma is released.  Add the tea bags, honey and boiling water.  Cover and steep for 6 minutes.


Meanwhile, in a small saucepan, heat milk.  Strain tea into heatproof pitcher; stir in milk and vanilla.


In a small bowl, beat whipping cream and confectioners' sugar until soft peaks form.  Serve individual servings of tea with whipped cream; garnish with ground allspice.


Makes 6 servings.

Better Than Sex Chex Mix

(Courtesy of tablespoon.com)

Ingredients:
8 c. chocolate Chex cereal
3/4 c. packed brown sugar
6 Tbsp. butter or margarine
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1 c. Reese's peanut butter cups, mini size
1 c. miniature marshmallows
1/2 c. caramel bits (found by chocolate chips or you can chop up regular caramels)
1 Tbsp. heavy cream
1/2 c. milk chocolate baking chips (or more if you wish)
1/2 c. vanilla (white) chocolate baking chips
1 tsp. coarse sea salt


Directions:
Into a large microwave safe bowl, add cereal.  Set aside.  Line cookie sheet with waxed paper or foil.


In 2 c. microwaveable measuring cup, microwave brown sugar, butter and corn syrup uncovered on high for 1-2 minutes, stirring after 1 minute, until melted and smooth.  Stir in baking soda until dissolved.  Pour caramel mixture over cereal, stirring until evenly coated.  Microwave on high 3 minutes, stirring every minute.  Spread on cookie sheet.  Cool 10 minutes.  Break into bite-sized pieces.


Make sure Chex mixture is cool to the touch (so the candy doesn't melt).  Sprinkle evenly with mini Reese's mini peanut butter cups candy and miniature marshmallows over Chex mixture.


In a small microwaveable bowl, microwave caramel baking bits and cream uncovered on high for 1 minute or until chips can be stirred smooth.  Use a spoon or fork to drizzle over snack.  Repeat with milk chocolate baking chips.  Repeat again with vanilla (white) baking chips.  Quickly sprinkle coarse salt over all while candy drizzles are still wet.


Refrigerate until set.  Break apart and store in tightly covered container.  

Philadelphia 3 Step Cookie Dough Cheesecake

(Courtesy of evalawrie.wordpress)

Ingredients:
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
3/4 c. prepared or refrigerated chocolate chip cookie dough, divided
1 graham cracker pie crust (6 oz.) 


Directions:
Preheat oven to 350 degrees.  Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well-blended.  Add eggs; mix just until blended.  Remove 1/2 c. of the dough; drop by teaspoonfuls into batter.  Stir gently.


Pour into crust.  Top with level teaspoonfuls of the remaining 1/4 c. cookie dough.


Bake 40 minutes or until the center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Garnish as desired.  Store leftover cheesecake in refrigerator.

Drunk Gummies

(Courtesy of mrsalexandria.blogspot.com)

Ingredients:
Vodka
Gummy bears (or other gummy candies)


Directions:
Place gummies in a baking dish or tupperware.  Cover the gummies with vodka and leave them in the fridge for about a week.  Enjoy.  The gummies will be larger than when you put them in as they are "swollen" with the alcohol.  


Note~ These should be enjoyed by adults as it still contains alcohol and will have the same effects as drinking alcohol.

Sticky Bun Breakfast Ring

(Courtesy of stamps4fun.blogspot.com)

Ingredients:
2 small tubes refrigerator buttermilk biscuits or -1 1/2 tubes Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 c. pancake syrup
1/3 c. packed light brown sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans, optional
1/4 c. chopped almonds, optional


Directions:
Spray a fluted pan with nonstick cooking spray.  Combine the melted butter and syrup in a small bowl, set aside.  In another bowl, combine the brown sugar, cinnamon and nuts (if desired).  Place about half of the syrup mixture in the bottom of the pan.  Then sprinkle half of the brown sugar mixture on top.  Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.  Top with remaining syrup and sugar mixtures.  Bake at 375 degrees for approximately 20-25 minutes or until golden brown.  Cool for 1 minute in the pan, then invert onto a serving platter.


Note~ If using Pillsbury Grands biscuits, it may need to cook about 30 minutes if you use 1 1/2 tubes.

Hasselback Garlic Cheesy Bread

(Courtesy of laurenslatest.com)

Ingredients:
1 c. warm water
1 Tbsp. honey
1 envelope active dry yeast (2 1/4 tsp.)
1 tsp. salt
3 c. bread flour
Olive oil, for greasing surfaces
1/3 lb. sharp white cheddar, or any cheese your prefer
1/2 c. garlic butter


Directions:
In a large bowl, stir water, honey and yeast together.  Let yeast proof for 5 minutes.  one you know yeast is active, stir in salt and the flour in 1/4 c. increments.  If you are using a stand mixer, be sure not to increase your speed higher than a 2 or 'stir'.  Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away.  Let the machine knead the dough.  After 5 minutes, dough should be smooth and tacky but when touched shouldn't leave any dough on your fingers.


Grease the bowl and the dough.  Cover with plastic wrap or a kitchen towel and let rise for 1hour or until doubled in size.


Punch down dough and cut into 2 equal portions.  Form into 2 long baguettes the length of the cookie sheet.  You can twist the dough if you would like.  The dough keeps it's length and doesn't shrink.  Cover with plastic wrap and let rise 30 minutes.  


Preheat oven to 400 degrees and place dough close to the oven where it is nice and warm.  Once oven is preheated, remove plastic wrap from the dough.  Reduce oven heat to 350 degrees, put the bread in the oven and bake 20 minutes. 


In the meantime, slice the cheese into thin slices and melt the butter.


Pull loaves of bread out of the oven after the 20 minutes and brush with the garlic butter.  Bake another 5-7 minutes or until the bread begins to turn a golden brown.  Remove from oven and let cool 15 minutes.


Cut 1 inch slices 3/4's the way through the loaves.  Brush garlic butter in between each slice and fill with a slice of cheese.  Bake another 3-5 minutes or until cheese is completely melted.  Serve immediately.

Snickerdoodle Pie

(Courtesy of Better Homes and Gardens)

Ingredients:
1 single crust refrigerated unbaked pie crust
1 Tbsp. raw sugar or coarse sugar
3/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
1/2 c. packed brown sugar
1/4 c. butter
3 Tbsp. water
2 Tbsp. light-colored corn syrup
1 1/2 tsp. vanilla, divided
1/4 c. butter, softened
1/2 c. granulated sugar
1/4 c. powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 c. milk
1 1/4 c. all-purpose flour

Directions:
Preaheat oven to 350 degrees.  Prepare pastry and line 9 inch pie plate.  In a large bowl, combine raw sugar and 1/2 tsp. cinnamon.  Brush melted butter over crust.  Sprinkle with 1 tsp. of cinnamon sugar mixture.  Set aside.

For syrup, in saucepan combine brown sugar, 1/4 c. butter, water, corn syrup and 1/4 tsp. cinnamon.  Heat to boiling over medium heat, stirring to dissolve sugar.  Boil gently for 2 minutes.  Remove from heat.  Stir in 1/2 tsp. vanilla.  Set aside.

In mixing bowl, beat 1/4 c. softened butter with electric mixer on medium speed for 30 seconds.  Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well-combined.  Beat in egg and 1 tsp. vanilla.  Gradually beat in milk until combined.  Beat in flour.  Spread evenly in crust-lined pie plate.

Slowly pour syrup over filling in pie plate.  Sprinkle with remaining cinnamon-sugar mixture.  Cover edges of pie with foil.

Bake pie 25 minutes; carefully remove foil.  Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean.  Cool 30 minutes on a wire rack.  Serve warm.

Crockpot Ravoli

(Courtesy of Crystalandcomp.com)

Ingredients:
25 oz. bag of frozen ravoli (your choice of flavor)
1 jar of your favorite spaghetti sauce
1 c. mozzarella cheese, finely shredded

Directions:
Dump your bag of frozen ravoli right into the crockpot.  Pour the spaghetti sauce over the ravoli.  Stir the ravoli to evenly coat with sauce. 

Cover and cook on high for about 3 hours.  Depending on how fast your crockpot cooks, you may notice they are done closer to 2 1/2 hours.  You could also cook on low for about 4-5 hours.

About 20 minutes before you are ready to serve, sprinkle the top of the ravoli with mozzarella cheese.  Put the lid back on and let the cheese melt for about 20 minutes.  Once the cheese is melted, plate up the ravoli and serve.

Taco Biscuit Bake

(Courtesy of Taste of Home)

Ingredients:
1 lb. lean ground beef (90% lean)
2/3 c. water
1 envelope taco seasoning
2 tubes (12 oz. each) refrigerated buttermilk biscuits
1 can (15 oz.) chili con carne
1 cup (4 oz.) shredded reduced-fat cheddar cheese
Salsa and sour cream, optional

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in water and taco seasoning.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Meanwhile, quarter the biscuits; place in a greased 9x13 baking dish.  Layer with beef mixture, chili and cheese.

Bake, uncovered, at 375 degrees for 25-30 minutes or until cheese is melted and biscuits are golden brown.  Serve with salsa and sour cream if desired.

Broccoli Chicken Cups

(Courtesy of Taste of Home)

Ingredients:
2 c. (8 oz.) shredded cheddar cheese, divided
1 1/3 c. crisp rice cereal
1 c. cubed cooked chicken
2 tubes (10 oz. each) refrigerated biscuits
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
3 c. frozen chopped broccoli, cooked and drained

Directions:
Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides.  Add 1 Tbsp. cheese and cereal to each cup.

In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup.  Bake at 375 degrees for 20-25 minutes or until bubbly.  Sprinkle with remaining cheese.

Chocolate Banana Baked French Toast

(Courtesy of Mr Food)

Ingredients:
3 ripe bananas
4 eggs
3/4 c. milk
1/4 c. (1/2 stick) butter, melted
4 Tbsp. sugar, divided
1 tsp. vanilla extract
1 (12 oz.) loaf French bread, cut into 1 inch pieces
1/4 c. miniature semisweet chocolate chips

Directions:
Preaheat oven to 400 degrees.  Coat a 9x13 baking dish with cooking spray.

In a large bowl, mash bananas with a fork and add the eggs, milk, melted butter, 3 Tbsp. sugar and vanilla; mix until well-beaten.  Add bread and toss to until completely coated.

Pour into prepared baking dish then sprinkle with chocolate chips and remaining 1 Tbsp. sugar.  Bake 18-20 minutes, or until set and golden.  Cut into squares and serve.

http://www.mrfood.com/Pancake-and-Waffle-Recipes/Chocolate-Banana-Baked-French-Toast-834

Creamy White Chili

(Courtesy of Taste of Home)

Ingredients:
1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp. canola oil
2 cans (15 1/2 oz. each) great northern beans, rinsed and drained
1 can (14 1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. (8 oz.) sour cream
1/2 c. heavy whipping cream

Directions:
In a large saucepan, saute the chicken, onion and garlic powder in oil until the chicken in no longer pink.  Add the beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes.

Remove from heat; stir in sour cream and whipping cream.

Caramel Apple Jello Shots (With Real Apples)

(Courtesy of thatssomichelle.blogspot.com)

Ingredients:
10 small granny smith apples
1 envelope knox gelatin
1/2 c. water
1/2 c. coconut milk
2 drops yellow food coloring
1 envelope Land o Lakes caramel hot chocolate (regular hot chocolate would do just fine if you cant find the caramel)
1/4 c. sugar
1/2 c. butterscotch schnapps
Lemon juice

Directions:
Half and hollow out apples cutting them from stem down.  You can use a spoon or melon baller to hollow out the apples.  After hallowing them, squeeze some lemon juice on top to reduce browning.

Mix 1/2 c. water with envelope of hot chocolate in a medium sized saucepan.  Whisk it to make sure all the chocolate is combined.  Add coconut milk, whisk again.

Sprinkle your gelatin on top and let it sit for a few minutes.  Turn on low/medium heat and mix the gelatin until all is combined.

Add 1/4 c. sugar and simmer slightly until sugar is combined.  Add your food coloring until you get the caramel color desired (can use more than 2 drops if you wish).  Let the mixture cool to warm.  Pour in butterscotch schnapps. 

With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples.  Refrigerate overnight.

Cut halves into quarters and those quarters in half again.  Serve immediately (the lemon juice will only prevent browning for a short period of time).  Trim off the sides of the apples that may have browned too much.

Mini Pineapple Upside Down Cakes

(Courtesy of Big Mama's Home Kitchen)

Ingredients:
2 eggs
2/3 c. white sugar
4 Tbsp. pineapple juice
2/3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
TOPPING:
1/2 stick butter
2/3 c. brown sugar
1 can pineapple rings
6 maraschino cherries

Directions:
Preheat ovento 350 degrees.  Spray your muffin tins with nonstick cooking spray. 

In a mixing bowl, add eggs, white sugar and pineapple juice.  Beat for 2 minutes.  In a seperate bowl, sift together the flour, baking powder and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small saucepan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Place a pineapple ring in the bottom of each jumbo muffin tin.  Add a cherry in the middle of each pineapple.  Spoon over a layer of the warm brown sugar mixture.  Pour cake mixture over to fill muffin tins 3/4 of the way full.  If you ar eusing regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake 22-25 minutes in a 10 inch cast iron skillet.  The cake is done when a toothpick inserted in the middle comes out clean.

Remove from the oven.  Let cool in the pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  Place wire rack of cakes on sheet tray to cool.

Bacon Jack Grilled Chicken

(Courtesy of Red Couch Recipes)

Ingredients:
Chicken breasts
Monterey chicken seasoning (McCormick's)
Monterey Jack cheese (1 slice per chicken breast)
Barbecue sauce
Bacon (2 cooked slices per chicken breast)

Directions:
Season chicken with chicken seasoning.  Grill chicken.  When chicken is almost done, top with barbecue sauce.  Top with slice of cheese and 2 slices of bacon. 

Slow Cooker Split Pea Soup

(Courtesy of Betty Crocker)

Ingredients:
7 c. water
1 pkg. dried split peas (2 1/4 c.), sorted and rinsed (16 oz.)
1 tsp. salt
1/4 tsp. pepper
3 medium carrots, cut into 1/4 inch slices (1 1/2 c.)
2 medium stalks celery, finely chopped (1 c.)
1 medium onion, chopped (1/2 c.)
1 ham bone, 2 lb. ham shanks or 2 lb. smoked pork hocks

Directions:
Mix all ingredients except ham in a 4-5 quart slow cooker.  Add ham.  Cover and cook on low heat setting for 8-10 hours or until peas are tender.

Remove ham from cooker; place on cutting board.  Pull meat from bones, using 2 forks; discard bones and skin.  Stir ham into the soup.  Stir well before serving.