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.

Blueberry Streusel Muffins

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter, softened
1/3 c. sugar
1 egg
1 tsp. vanilla extract
2 1/3 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 c. fresh or frozen blueberries
STREUSEL:
1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. cold butter

Directions:
In a large bowl, cream butter and sugar.  Beat in egg and vanilla; mix well.  Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Fold in blueberries.

Fill 12 greased or paper-lined muffin cups two-thirds full.  In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over muffins.  Bake at 375 degrees for 25-30 minutes or until browned.  Cool for 5 minutes before removing to a wire rack.  Serve warm.

Baked Ham with Honey Chipotle Glaze

(Courtesy of Taste of Home)

Ingredients:
1 fully cooked bone-in ham (8-10 lbs.)
2 1/4 c. ginger ale
1 c. packed brown sugar
3 Tbsp. honey
4 1/2 tsp. cider vinegar
4 chipotle peppers in adobo sauce, minced
2 garlic cloves, minced
1 1/2 tsp. Dijon mustard
3/4 tsp. ground cinnamon
3/4 tsp. ground cumin

Directions:
Place ham on a rack in a shallow roasting pan.  Score the surface of the ham, making diamond shapes 1/2 inch deep.  Bake, uncovered, at 325 degrees for 1 1/2 hours.

Meanwhile in a small saucepan, combine the ginger ale, brown sugar, honey and vinegar.  Bring to a boil; cook until glaze is reduced by half, about 15 minutes.  Reduce heat.  Stir in the remaining ingredients; cook 5 minutes longer.  Remove from the heat.  Set aside 1 c. for the sauce.

Baste ham with some of the remaining glaze.  Bake 30 minutes longer or until a meat thermometer reads 140 degrees, basing twice with additional glaze.  Let stand for 10 minutes before slicing.  Serve with reserved sauce.

Confetti Fudge Bites

(Courtesy of Kraft)

Ingredients:
6 oz. BAKER'S white chocolate
6 Tbsp. butter or margarine
1/3 c. water
1 pkg. (3.4 oz.) vanilla flavor instant pudding
3 c. powdered sugar
6 Tbsp. multi-colored sprinkles, divided

Directions:
Line an 8 inch square pan with foil, with ends of foil extending over sides.  Microwave chocolate, butter and water in a large microwaveable bowl on high for 2 minutes or until butter is melted; stir until chocolate is completely melted.  Add dry pudding mix; stir with whisk 2 minutes.

Add powdered sugar, 1 c. at a time, stirring after each addition until blended.  Stir in 1/4 c. sprinkles; press onto bottom of prepared pan.  Top with remaining sprinkles.

Refrigerate 2 hours or until firm.  Store cut-up fudge between sheets of waxed paper in an airtight container in the refrigerator up to 2 weeks.

Heavenly Citrus Ham

(Courtesy of Taste of Home)

Ingredients:
1 fully cooked bone-in ham (6-8 lbs.)
Whole cloves
1 1/4 c. orange soda
1 1/4 c. orange marmalade
1/2 c. packed brown sugar
1/4 c. Dijon mustard

Directions:
Place ham on a rack in a shallow roasting pan.  Score the surface of the ham, making diamond shapes 1/2 inch deep; insert a clove in the center of each diamond.  Loosely cover ham with foil.  Bake at 325 degrees for 1 1/2 hours.

In a small saucepan, combine the soda, marmalade and brown sugar.  Bring to a boil; cook until liquid is reduced by half, about 15 minutes.  Stir in mustard.

Brush ham with some of the glaze; bake 20-30 minutes longer or until a thermometer reads 140 degrees, basting occasionally with remaining glaze.  Let stand 10 minutes before slicing.

Slice and serve ham.

Lemon Cheese Bars

(Courtesy of Mr Food)

Ingredients:
1 pkg. (18.25 oz.) yellow cake mix with pudding
2 eggs
1/3 c. vegetable oil
1 pkg. (8 oz.) cream cheese, softened
1/3 c. sugar
1 tsp. fresh lemon juice

Directions:
Preheat oven to 350 degrees.

In a medium bowl, combine cake mix, 1 egg and the oil; mix until crumbly.  Reserve 1 c. mixture.

Lightly pat remaining mixture into an ungreased 9x13 baking pan.  Bake 15 minutes; cool slightly.

Meanwhile, in another medium bowl, beat together the remaining egg, the cream cheese, sugar and lemon juice until light and smooth.  Spread over cooled baked layer. 

Sprinkle with reserved crumb mixture and bake 15 more minutes, or until light golden.  Cool then cut into bars.

http://www.mrfood.com/Bar-Cookies/Lemon-Cheese-Bars-3283

Cajun Chicken Fingers

(Courtesy of Rachel Ray)

Ingredients:
1 c. cornmeal
2 tsp. chili powder
1 tsp. dried oregano
Salt and pepper
2 large eggs
1 lb. chicken tenders
6 Tbsp. vegetable oil

Directions:
In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 tsp. salt and 1/4 tsp. pepper.  In another shallow bowl, beat the eggs.  Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal.  Transfer to a large plate.

In a large skillet, heat 1/4 c. oil over medium heat.  Add half of the chicken and cook, turning once, until golden, 5-6 minutes.  Transfer to a plate and tent with foil to keep warm.  Repeat with the remaining oil and chicken tenders.