Cheddar's Santa Fe Spinach Dip Copy Cat Recipe INGREDIENTS: 1 pint half and half 2 cups Krafts Pepper

Jack Cheese 2 8 ounce cream cheese packs 2 4 ounce green chili pepper cans 1 large onion, chopped 2 fresh jalapeno peppers, chopped 20 ounces frozen spinach Salt and Pepper to taste (1 layer of top of mixing bowl) 1 Tablespoon Sour Cream (optional)

DIRECTIONS: In a large mixing bowl, defrost frozen spinach in microwave for 5 minutes on high. Drain excess water from mixing bowl. Soften cream cheese blocks in microwave at 30 second intervals until cream cheese is mixable. Add softened cream cheese into mixing bowl. Add Pepper Jack cheese, green chili peppers, onion, salt, pepper, and chopped jalapeno peppers to mixing bowl. Mix thoroughly. Slowly add half and half stirring intermittently. Pour spinach mixture into 9X13 baking dish. Cook at 400 degrees Fahrenheit for hour. Add sour cream and stir dip thoroughly for serving. Serve with tortilla chips.

Four Layer Red Velvet Cheesecake

For the cheesecake: 10 ounces cream cheese , room temperature 3/8 cup sugar 1/4 teaspoon finely grated lemon zest 1/4 tablespoon fresh lemon juice 1/8 teaspoon coarse salt 1 large egg 1/4 cup sour cream For the cake: 2 1/2 cups cake flour 1 1/2 cups sugar 1 teaspoon baking soda 1 tablespoon cocoa powder 1 teaspoon salt 2 eggs 1 1/2 cup vegetable oil 1 cup buttermilk 2 tablespoons red food coloring, 1 teaspoon vanilla extract 1 teaspoon white distilled vinegar For the frosting: 2 (8-ounce) packages cream cheese, softened 4 tablespoons butter, softened 1 teaspoon vanilla extract 1 1/2 cups confectioners sugar Preheat oven to 325 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Line the bottom of four 8 inch spring form cake pans with parchment paper cut in circles. Then wrap each cake pan bottom and

sides with heavy aluminum foil. Pour in filling into the pans then place in a roasting pan. Pour boiling water into the roasting pan until it comes halfway up the side of spring form cake pans. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge and let cool completely without removing the cheesecake from the pan. Cover the pan and chill for at least 3-4 hours, then wrap in plastic wrap and freeze. Preheat oven to 350 degrees. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. In a bowl of an electric mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar until well combined. Add dry ingredients in three additions and beat at low speed until smooth, about 2 minutes after all the dry ingredients have been added. Divide batter evenly between 4 greased and floured 8-inch round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. Frosting Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 57 minutes. Putting it all together Place one of the 8 inch cakes on a cake stand. Remove one of the cheesecakes from freezer, unwrap, and remove from the pan and peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. Place another 8 inch cake on top of the cheesecake, and continue doing this with all four layers of cake and cheese cake. Then frost entire cake with cheesecake frosting. I topped it with a maraschino cherry but you can decorate how you'd like it. Try some shaved white chocolate or some sprinkles of red cake crumbs. NOTE: In the photo, I used only two layers and with a serrated knife, I sliced them in half to form the four layers. I did the same thing with the cheese cake after allowing them to thaw a little before slicing them to fit the cake layers. But for a more impressive tall cake, use all four layers of each.

Pork baby back ribs, 3 lbs. 1/4 c brown sugar 2 Tbsp. smoked paprika 1/2 Tbsp. black pepper 1 tsp. chili powder 1 tsp. garlic powder 1 tsp. onion salt 1/4 Tbsp. salt 1/8 to 1/4 tsp. cayenne (optional) Beer, for basting BBQ Sauce ( Your favorite)

CAJUN OMELETTE 4 fresh eggs 1 tablespoon butter 1/4 red bell pepper, diced small 1 green onion, sliced fine on a bias 1/2 hot link sausage, diced small 2 slices bacon, diced small 1/2 cup Monterey Jack cheese, shredded Pinch of kosher or sea salt Cook bacon and hot link in a non-stick omelette pan over medium heat, then remove. Add the veggies, cook them a little bit using the bacon grease, then remove. Whisk the eggs in a bowl, add the butter to the same pan after wiping it clean with a paper towel, and make sure the pan is not still too hot from cooking your meat and veggies. You want the heat to be medium on your burner or range. After the butter has melted, make sure it covers the entire bottom of the pan, then add your eggs. With a rubber spatula or wooden spoon, starting from the outer edge scrape the egg towards the middle of the pan -this removes cooked egg from the bottom and makes way for some raw egg to cook; do this several times until the raw egg is about 90% cooked and you have about an eighth of an inch of raw egg on top. Now for the flip: make sure that the eggs have not stuck by giving them a little jiggle; if part of the eggs is not moving, you'll know they have stuck. In one motion, front to back (not up and down), slide the eggs forward so that they flop over and move the pan back under the flopping eggs. If you are not familiar with this technique, you can practice it with a piece of bread in the same clean pan. The key is to move the pan up and down as little as possible. After the omelette has been flipped over, add your grated cheese, the meat and vegetables, and a pinch of salt. Now for the slide: again, making sure the eggs have not stuck, slide the omelette halfway out of the pan onto the plate and tilt the rest of the omelette, flopping happily onto itself. A browned omelette is classically incorrect; an omelette should be cooked through, but the eggs should not be browned.

ULTIMATE CHEESECAKE Almost everyone loves a good cheesecake recipe. This one is sure to delight your taste buds. SERVES 8 TO 10 1 cookie crumb crust recipe, made with finely ground graham crackers. (recipe follows) 3 (8-oz) packages cream cheese, softened 4 large eggs 1 teaspoon vanilla 1 cup sugar FOR TOPPING: 16 oz sour cream 1 tablespoon sugar 1 teaspoon vanilla Make cookie crumb crust as directed in separate recipe. Preheat oven to 350F.

MAKE FILLING AND BAKE:

Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Put spring-form pan with crust in a shallow baking pan. Pour filling into crust and bake in a baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.

MAKE TOPPING: Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes. Run a knife around top edge of cake to loosen and cool completely in spring-form pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

Cheesecake keeps, covered and chilled, 3 days. COOKIE-CRUMB CRUST 1 1/2cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps 5 tablespoons unsalted butter, melted 1/3 cup sugar 1/8 teaspoon salt Stir together crust ingredients and press onto bottom and 1 inch side of a buttered 24-centimeter spring-form pan. Fill right away or chill up to 2 hours.

WATERMELON COOLER 1/2 Watermelon, seeded and cut into a large cubes 4 small limes, juiced Sprite or Ginger Ale, to taste In several batches, fill a blender to the top with watermelon and pour in sprite until half way full. Puree until the watermelon is liquid. Strain the juice into a pitcher. Repeat until all the watermelon is used up. Add the lime juice to the pitcher and then fill the rest of the way full with sprite o ginger ale. You shouldn't need any extra sugar...the soda and melon should add enough sweetness on it's own. Chill and serve

Blue Cheese Butter To make the butter: 2 sticks softened butter 4 oz. blue cheese crumbles 1 shallot, minced 1/4 cup fresh parsley, chopped Combine all ingredients and put on a sheet of wax paper. Roll it to form a log, twisting each end and use a twist tie to hold. Put in freezer to set, then place in refrigerator to keep solid. When steaks are done, just cut a pat of butter and let it melt over the steak!! You'll LOVE it!!

Cake: 1 (16.5 ounce) box yellow cake mix, prepared according to directions 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) jar caramel sauce Topping: 1 (3.4 ounce) box instant banana pudding 1 1/2 cups milk 1 (8 ounce) container Cool Whip Nut topping

Directions: Make yellow cake according to the box directions for a 913 cake. Let cool. Using a fork, poke holes all over the top of the cake. Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake. In a mixing bowl, whisk together banana pudding mix and milk for two minutes, until it begins to thicken. Fold in Cool Whip until completely combined. Spread Cool Whip/pudding mixture over the top of the cake. Sprinkle on nut topping and drizzle with any leftover caramel. Store in the refrigerator until time to serve.

CARROT CAKE 1 cups granulated sugar 1 cup vegetable oil 3 eggs 2 cups all-purpose flour 2 teaspoons ground cinnamon

1 teaspoon baking soda 1 teaspoon vanilla teaspoon salt 2 to 3 cups finely grated baby carrots 1-2 cups coarsely chopped walnuts (optional)

Heat oven to 350F. Grease bottom and sides of one 139-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. In a separate bowl, add flour, cinnamon, baking soda and the salt; Whisk to combine. Add dry mixture into wet mixture a little at a time. Mix to combine. Add vanilla and stir in the carrots. Pour into round cake pan(s). Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely. Frost cakes. Top with chopped walnuts. Serve and enjoy! CREAM CHEESE ICING 2 (8 oz.) packs cream cheese, softened cup milk, made need more 1 stick butter, softened 2 teaspoon vanilla extract 4 cups powdered sugar Add softened cream cheese into large bowl. Pour in milk, butter and vanilla extract. Mix until well combined. Pour in half of the powdered sugar. Mix until combined. Add the remaining powdered sugar. Mix until smooth and fluffy. Use a spatula to scrape down the side of the bowl if needed.

MUSTARD BASED BBQ SAUCE (CAROLINA STYLE) 1 1/2 cups prepared mustard 1/2 cup brown sugar 3/4 cup cider vinegar 3/4 cup beer 1 tablespoon chili powder 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 1 1/2 teaspoons Worcestershire sauce 2 tablespoons butter, soft 1 1/2 teaspoons liquid smoke

1 teaspoon Tabasco sauce

Combine first 7 ingredients in a heavy saucepan. Bring to a simmer. *Do not boil otherwise the sugar will scorch! *Continue to simmer for 20 minutes, stirring frequently. Add the rest of the ingredients and continue to simmer for an additional 20 minutes, stirring frequently. Pour into an air-tight jar and refrigerate overnight to allow the flavors to blend

FRIED AVOCADO cup flour 1 teaspoon salt 2 large eggs (beaten) 1 cups Panko breadcrumbs 2 firm-ripe avocados (pitted, peeled, and sliced into wedges) Canola oil (for frying) Grated parmesan cheese (optional)

Cilantro Ranch Dipping Sauce: cup non-fat Greek Yogurt (or sour cream) pinch of sea salt 1 teaspoon fresh lemon juice 1 tablespoon cilantro (chopped) 1 tablespoon ranch dressing In a small bowl combine yogurt, a pinch sea salt, lemon juice, cilantro, and ranch dressing. Cover and refrigerate until needed. Add 1 inches of oil in a medium saucepan and heat the oil until it reaches 375 degrees. You can also use a deep fryer for this. While the oil is heating, in a shallow plate or pie dish mix flour with teaspoon of salt. In another shallow plate, add the Panko bread crumbs, and in an additional shallow plate, add the eggs.

Here is a great idea when making tacos for a group of kids...or even on game night. Fill your taco shells with the meat, top with your favorite cheeses, place them all at once in oven (about 325 degrees) until cheese melts. Serve on a tray with bowls of shredded lettuce, sour cream, diced tomatoes, and onions!

cup pizza sauce 6 (7 inch) flour tortillas 8 ounces shredded mozzarella cheese cup sliced pepperoni 3 tablespoons sliced pitted black olives butter Lightly butter one side of each flour tortilla. Heat a large skillet to medium high heat. Place the tortilla into the pan butter side down. Spread a thin layer of pizza sauce on half of a tortilla. Sprinkle a layer of cheese over the pizza sauce. Top with pepperoni and black olives. Cook until the cheese has melted and the bottom has browned. Fold the tortillas in half and press down the edges gently. Remove from pan. Repeat until all of the quesadillas are cooked. Slice each quesadilla into three triangles. (Makes 6 Servings)

SIMPLE FRIED RICE 3 cups cooked white rice (day old or leftover rice works best!) 3 Tbsp. sesame oil 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 tsp. minced garlic 2 eggs, slightly beaten 1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice! Try adding some diced ham, beef, chicken, or green onion

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting 3/4 teaspoon salt 3 cups sugar 7 large eggs, at room temperature 30 minutes 2 teaspoons vanilla 1 cup heavy cream (top with your favorite glaze or serve plain) This is a BIG pound cake, you'll need to use a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10inch bundt pan (3 1/4 inches deep; 3-qt capacity) Put oven rack in middle position, but do NOT preheat oven. Generously butter pan and dust with FLOUR, knocking out excess flour. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total). Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely

EASY BOURBON STREET CHICKEN 2 lbs. boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients to skillet, heating over medium Heat until well mixed and dissolved. Add chicken back to the pan and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice or serve with Fried Rice. Serves 4

Loaded Potato and Chicken Casserole 2 pounds boneless chicken breasts, cubed (1") 8-10 medium potatoes, cut in 1/2" cubes 1/3 cup olive oil 1&1/2 tsp. salt 1 Tbsp. black pepper 1 Tbsp. paprika 2 Tbsp. garlic powder 6 Tbsp. hot sauce Topping: 2 cups fiesta blend cheese 1 cup crumbled bacon 1 cup diced green onion Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Pull Apart Buns 3 1/2 cups all-purpose flour 2 teaspoons active dry yeast 3 Tablespoons nonfat dry milk 2 Tablespoons sugar 1 1/2 teaspoons salt 1/4 cup butter, softened 2/3 cup lukewarm water 1/2 cup lukewarm milk Melted butter, for brushing on top

In a large bowl, combine all the ingredients (except the melted butter) and stir until you have a soft dough. Knead using your hands, a stand mixer, or a bread machine set on the dough cycle until you have a soft, smooth dough. Set the dough in an oiled bowl, cover with a tea towel and let it rise for an hour or so, until its doubled in bulk. Gently deflate the dough by knocking it down with your hands, and transfer it to a lightly floured work surface.

Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Lightly grease two 8 or 9 round cake pans and arrange 8 buns in each pan. Cover the pans and allow the buns to rise another hour, until they're crowded against one another and quite puffy. Preheat the oven to 350F.

Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the center bun spring back lightly when you touch it. Remove the buns from the oven and brush with the melted butter. Serve warm.

Cinnabon Cinnamon Roll Cake

3 cups flour 1/4 tsp. salt 1 cup sugar 4 tsp. baking powder 1 1/2 cup milk 2 eggs 2 tsp. vanilla 4 T butter, melted 2 sticks (1 cup) butter, softened 1 cup brown sugar 2 T flour 1 T cinnamon 2/3 cups nuts (optional) Glaze: 2 cups powdered sugar 5 T milk 1 tsp. vanilla Directions: With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature

BANANA ALMOND PANCAKES (IMPROVED RECIPE!) - Best Paleo Recipes

Ingredients 2 bananas 2 egg 1 Tabs coconut flour 1-2 Tabs almond butter fresh or frozen blueberries 1/4 cup nuts of choice (walnuts, macadamia, almonds are good), chopped 1 tsp. coconut oil Dash of sea salt (optional) Instructions Mash bananas in a bowl. Add the eggs, coconut flour, almond butter, blueberries, and nuts and salt, and whisk until well blended. Heat a large non-stick skillet over medium heat along with a small pat of coconut oil. Pour small discs of batter onto the hot pan (around 3-4" around). They'll be easier to flip if you keep them from the edges of the pan. Flip when batter loses its "tackiness" around the edges. Cook other side slowly over medium heat until fully cooked. Reapply oil to the pan after each round of pancakes.

Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, capped and washed 4 ounces cream cheese, cut in small pieces Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Banana Pudding Poke Cake~

Ingredients: 1 (10 oz.) box yellow cake mix ingredients needed to make cake (eggs, oil & water) 2 (3.4 oz.) packages instant banana pudding 4 cups milk 1 (8 oz.) tub frozen whipped topping, thawed 20 vanilla wafers, crushed Directions: Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let the pudding sit for just about 2 minutes, so it has just slightly begun to thicken but not fully set, it should still be easily pourable. Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon gently push pudding down into the holes. Put the pudding into the fridge to set and cool. Once your cake has completely cooled, spread on whipped topping. If you haven't done so already, crush your vanilla wafers. I just place mine in a Ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake. Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are Crunchy when you serve it. I think this cake gets more delicious over time. To me, it's even better the next day so it's a great dessert to make ahead of time. Serve with freshly sliced bananas. Keep refrigerated.

Blueberry Ice Box Pie

The Crust 1 cup Old-Fashioned or Quick Cooking Oats 1 cup Oat Flour 1/4 tsp. Salt 2 tbsp. Stevia or Xylitol (Honey Will Work) 1/3 cup 0% Non-Fat Organic Milk 1/4 cup Coconut Oil 1 or 2 Drops Artificial Butter Flavor *Optional Adds Richness The Filling 2 cups Reduced Fat Ricotta Cheese 1 cup 0% Fat Greek Yogurt 1/2 cup Stevia or Xylitol 2 tbsp. Key Lime Juice 1 tsp. Vanilla Extract 3 cups Blueberries (If Frozen, Thaw Slightly) Preheat oven to 350. Combine the ingredients for the crust and press lightly into the bottom of a 10 pie plate or 9 spring form cheesecake pan. Prick surface area of crust with a fork before placing in the oven for 10-12 minutes to set. Combine ricotta cheese, Greek yogurt, Stevia, lime juice, and vanilla in a blender or food processor and blend until very smooth. Pour, leaving one cup remain in your blender, into a large bowl and set aside. Place blueberries in blender or processor with the filling and pulse until coarsely chopped. Pour the blueberry mixture into the bowl of filling and stir to combine. Refrigerate overnight or freeze for at least four hours prior to serving. *Yields 12 Servings - Garnish slices with a dollop of Greek Yogurt and Fresh Blueberries (optional). Nutritional Information: Per Serving 195 Calories (Carbs. 20g, Fat 9g, Protein 10g) Yes, there is a whopping 10 grams of protein per slice. Plain 0% Greek Yogurt is wonderful.

Pecan Pie Muffins

Ingredients 1 cup packed light brown sugar cup all-purpose flour 2 cups chopped pecans 2/3 cup butter, softened 2 eggs, beaten Instructions Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Taco Pizza;

this ones on request 1 lb. ground beef 1 pkg taco seasoning mix 2 can(s) (8-oz) Pillsbury crescent rolls 1 can(s) (16-oz) refried beans (I used the jalapeno kind) 2-3 c cheddar cheese, shredded (or Mexican blend) 1/2 c tomatoes, diced 1/4 c black olives, sliced 4 c green onions, chopped add whatever other toppings you want 1.Heat oven to 375 degrees. 2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. 3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown. 4. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer. 5. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately.

BACON WRAPPED SMOKIES WITH BROWN SUGAR 1lb Bacon - 1 lb. Smokies - 1 stick Butter - 2 cups Brown Sugar Preheat oven to 375F. Cut bacon into thirds and wrap each Smokie. Place wrapped Smokies in a single layer in a baking dish. Melt butter and 1 cup of brown sugar. Stir until mixed well. Pour butter and brown sugar mixture on the Smokies and Bacon. Sprinkle the other cup of brown sugar evenly over the Smokies. Bake 15-20 minutes. Turn heat up to 400F for 5 minutes or until bacon becomes crispy. This is one of my favorite recipes. ~Glenda~

Cracker Barrel Broccoli Cheddar Chicken

Ingredients 4 boneless skinless chicken breasts 1 can of Campbell's Cheddar Cheese Soup 1 cup milk 1 1/2 cups Ritz Crackers (one sleeve) 4 tablespoons of melted butter (you can use more) 8 ounces frozen broccoli 4 ounces shredded cheddar cheese 1/2 teaspoon seasoned salt Instructions Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese. http://www.copykat.com/2012/11/04/cracker-barrel-broccoli-cheddar-chicken/

Pizza Casserole:

Source: Witchin in the Kitchen 1 (16 ounce) package uncooked rotini pasta 1 lb. ground Italian sausage 1 (24 ounce) jar pasta sauce 1 (16 ounce) container cottage cheese 1 (2 1/4 ounce) can sliced black olives, drained (optional) 1 (4 ounce) can mushrooms, drained 12 ounces shredded mozzarella cheese 2 (3 ounce) packages sliced pepperoni Directions: Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish. In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices. Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Taco Pizza;

this ones on request 1 lb. ground beef 1 pkg taco seasoning mix 2 can(s) (8-oz) Pillsbury crescent rolls 1 can(s) (16-oz) refried beans (I used the jalapeno kind) 2-3 c cheddar cheese, shredded (or Mexican blend) 1/2 c tomatoes, diced 1/4 c black olives, sliced 4 c green onions, chopped add whatever other toppings you want 1.Heat oven to 375 degrees. 2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. 3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown. 4. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer. 5. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. *s.s*lightly salted

Southern Peach Cobbler

For the cobbler: 1/2 cup (1 stick)of butter 1 cup of sugar 3/4 cup self-rising flour 3/4 cup of milk For the fruit: 1 can (28 ounce) peaches in heavy syrup, OR 2 cups of fresh sliced peaches 1 cup of sugar 1 cup of water 1 tablespoon cinnamon (for sprinkling on top) Here's what you need to do: Preheat oven to 350 degrees F Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside. In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that's okay. Pour the batter on top of the melted butter. If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes. Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon. Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!

ELVIS PRESLEY CAKE 9x13 inch pan

Ingredients 1 (18.25 ounce) package white cake mix 1 (8 ounce) can crushed pineapple with juice 1 cup white sugar 1 (8 ounce) package cream cheese 1/2 cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans Directions 1. Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Make holes in cake with fork. 2. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. 3. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. 4. Spread cream cheese frosting over cake.

Ingredients:

8 large eggs 1/2 cup 1% milk 6 strips Oscar Mayer Turkey Bacon, cooked and crumbled 2 cups (handful) of fresh spinach leaves, washed and diced 1 small Tomato, diced 1/2 small onion, diced 2 oz. cheddar cheese, shredded salt and pepper, to taste Also Need: Wisk 12-ct. Muffin Pan Mixing Bowl Measuring Cup Make It! Preheat the oven to 350 degrees F. Grease the inside of each of the cups on a 12-count muffin pan. Vegetable or olive oil spray is a quick, painless way to do this. Crack each of the eggs into the mixing bowl, add the milk and whisk together until creamy and the yolks are broken up. Next, stir in the bacon crumbles, diced spinach, tomato, onion, and about 2/3 of the cheddar cheese. Whisk together, slowly adding the salt and pepper. Once the mixture is evenly blended, spoon or pour it evenly into each muffin cup.

Sprinkle the remainder of the cheese on top of each of the frittatas and pop it in the oven! Bake for 20 25 minutes, or until the egg is cooked all the way through and the cheese on the top turns golden brown. Let them cool for 5 10 minutes, pop them out and serve! Tips:

Sweet Garlic Chicken - So Easy and Addicting! Make it while you can... they'll outlaw this as a controlled substance soon :) 4 Ingredients: Chicken, Garlic, Brown Sugar and Olive Oil. (Measurements vary on taste - recipe I used is in the comments) Saut the Minced Garlic with the Olive Oil until soft, then remove it from heat and stir in the Brown Sugar. Pour that mix over the Chicken and Bake (uncovered) for 15-20 minutes at 450 :)

Easiest Pecan Bars "EVER" 1 can (8 oz.) refrigerated crescent rolls 3/4 cup chopped pecans 1/2 cup sugar 1/2 cup corn syrup 2 Tbsp. butter or margarine, melted 1 tsp. vanilla 1 egg, beaten Heat oven to 350F. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars

red velvet cheesecake CHEESECAKE: Two (8-ounce) packages cream cheese, at room temperature 2/3 cup granulated white sugar

pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract RED VELVET CAKE: 2 1/2 cups all-purpose flour 1 1/2 cups granulated white sugar 3 tablespoons unsweetened cocoa powder (not Dutch process) 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs, at room temperature 1 1/2 cups vegetable or canola oil 1 cup buttermilk 1/4 cup (two 1-ounce bottles) red food coloring 2 teaspoons vanilla extract 2 teaspoons white vinegar CREAM CHEESE FROSTING: 2 1/2 cups powdered sugar, sifted lightly to remove any lumps Two (8-ounce) packages cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature 1 tablespoon vanilla extract Directions 1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on

the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesnt seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the preheated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight. 2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, and then invert cakes onto a rack to cool completely. 3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat). 4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake. 5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you wont be transferring any red crumbs into the bowl of frosting). Dont worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to set the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldnt have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings). Keep this cake refrigerated.

** CRISPY CAJUN SHRIMP FETTUCCINE* INGREDIENTS: 4 oz. fettuccine 1 tbsp. olive oil 1 tbsp. butter 16 large shrimp 1 tbsp. Cajun spice (you can find recipe here) 2 tbsp. flour 1 cup chicken broth 1 cup heavy cream 1/2 cup Parmesan cheese, grated DIRECTIONS: Cook fettuccine according to package instructions. Clean the shrimp and season with 1 tbsp. of Cajun spice. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour. In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside. In the same skillet add chicken broth and heavy cream. Season with additional Cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, and then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss. Serve warm. *Cajun Spice* 2 1/2 tbsp. salt 1 tbsp. dried oregano 1 tbsp. paprika 1 tbsp. red chili powder 1 tbsp. ground black pepper *or you can use a Cajun spice from store *JoCooks

Crockpot Orange Chicken Ingredients: 2 large carrots, peeled and sliced about 1/2-inch thick 2 large red or green bell peppers, cut into 1/2-inch chunks 3 cloves garlic, finely minced 4 boneless skinless chicken breasts 2 tsp. ground ginger 1 tsp. salt 1/2 tsp. pepper 8 ounces orange juice concentrate 2 cups Mandarin orange segments or fresh orange segments 2 Green onions, chopped hot cooked rice Directions: Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Italian cream cake: 1 stick margarine, (4 ounces) 2 cups flour

2 cups sugar 1 cup buttermilk 1 small can (approx. 3 ounces) flaked coconut, about 1 1/3 cups 5 egg whites, stiffly beaten 1/2 cup shortening 5 egg yolks 1 teaspoon baking soda 1 teaspoon vanilla 1 cup chopped pecans, or walnuts . Frosting: 1 package cream cheese, softened (8oz) 1 box confectioners' sugar, (1 pound) 1/2 stick margarine, softened (4 Tbs) 1 teaspoon vanilla Preparation: Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes. Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.

English Fish and Chips Ingredients: 4 cod fish fillets or 4 haddock fillets 6 ounces plain flour 1 teaspoon bicarbonate of soda 1 (8 fluid ounce) bottle british beer, Small 1/2 lemon, juice of salt & pepper extra flour 3 lbs potatoes, peeled & chipped good quality cooking fat or oil Directions:

Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190C. Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly. Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side. Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter. Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now! Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again. Have your plates, newspaper or whatever ready for eating! Adjust deep fat fryer to fish frying temperature of 160C. Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven. Turn up the heat setting to 190C again and cook your chips until golden and crisp.

Oven Fried Chicken Chimichangas Ingredients: 2/3 cup picante sauce or 2/3 cup your favorite salsa 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 1/2 cups cooked chicken, chopped 1 cup shredded cheddar cheese

2 green onions, chopped with some tops (about 1/4 cup) 6 (8 inch) flour tortillas 2 tablespoons margarine, melted shredded cheddar cheese, for serving chopped green onion, for serving picante sauce, for serving Directions: 1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. 2 Place about 1/4 cup of the chicken mixture in the center of each tortilla. 3 Fold opposite sides over filling. 4 Roll up from bottom and place seam-side down on a baking sheet. 5 Brush with melted margarine. 6 Bake at 400F for 25 minutes or until golden. 7 Garnish with additional cheese and green onion and serve salsa on the side.

Sweet Hawaiian Crockpot Chicken: Ingredients: 1 cup pineapple juice 1/2 cup packed brown sugar 1/3 cup light soy sauce 2 pounds chicken breast tenderloins. Directions: Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!

Mama's Southern Fried Chicken

Ingredients: 3 pounds cut up chicken parts vegetable oil Batter Ingredients: 2 cups all purpose flour 1/4 cup yellow cornmeal 2 Tablespoons seasoning salt 1 Tablespoon baking powder 1/2 teaspoon ground pepper 5 extra large eggs 1 1/2 cups milk Breading Ingredients: 2 1/4 cups all purpose flour 1/4 cup yellow cornmeal 2 Tablespoons cornstarch 3 Tablespoons McCormick Original Chicken Seasoning 2 Tablespoons dried thyme leaves 1 Tablespoon paprika 1 teaspoon ground pepper Directions: Batter Directions:

1. Mix the flour, cornmeal, salt, baking powder, and pepper together in a small bowl. 2. Whisk the eggs and milk in a medium sized bowl until thick and light, about 2 minutes. 3. Add the flour mixture to the egg mixture and whisk the batter just until the flour disappears and the batter is smooth (about 1 minute). 4. Let batter stand for 15 minutes to thicken for dipping the chicken into.

Fried Chicken Directions: 1. Rinse the chicken and pat dry with paper towels. 2. Mix all of the breading ingredients in a large shallow dish. 3. Dip each of the chicken pieces in the batter, then roll each in the breading mixture, coating each piece evenly. 4. Place chicken in refrigerator for 15 minutes to allow the coating to set. 5. Heat about 1 inch of oil in a large heavy skillet. 6. Fry the chicken, a few pieces at a time, turning them occasionally, until golden brown and the juices run clear when pierced with a fork (about 20 to 30 minutes. 7. Transfer to a cooling rack to drain. Serve hot.

MARYLAND CRAB CAKES http://www.onceuponachef.com/2010/07/maryland-crab-cakes-with-quick-tartar-sauce.html INGREDIENTS: 1 large egg 2 tablespoons mayonnaise (I like Hellmans Real) 1 teaspoons Dijon mustard (I like Maille brand) 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning teaspoon salt cup finely diced celery (youll need one stalk) 2 tablespoons finely chopped fresh parsley 1 pound lump crab meat* cup panko (I like the Whole Foods 365 brand for this recipe) Canola oil DIRECTIONS: 1. Line a baking sheet with aluminum foil. 2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon. Quick Tartar Sauce Ingredients 1 cup mayonnaise 1 tablespoons sweet pickle relish 1 teaspoon Dijon mustard

1 tablespoon minced red onion 1-2 tablespoons lemon juice, to taste Salt and freshly ground black pepper, to taste Directions Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Strawberry Lemonade Cake Ingredients: One box of strawberry cake mix (plus oil, water and eggs as directed on box) 8oz. Philadelphia Cream Cheese (softened to room temp.) 1 packet (0.23oz.) of Kool-Aid Lemonade Yellow food coloring gel (as desired for color) 2 cups Jet-Puffed Marshmallow Creme 8 oz. Cool Whip Topping Fresh strawberries to garnish. Directions: Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely. Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut. Cut each cake layer in half. Alternating layers of cake with layers of filling, assemble cake. End with layer of filling. Top with sliced strawberries. Refrigerate and serve chilled.

OLD FASHIONED SOUTHERN TEA CAKES

2 1/2 c. sifted plain flour 1/4 tsp. salt

2 tsp. baking powder 1/2 c. butter 1 c. sugar 2 eggs, beaten 1/2 tsp. vanilla 1 tbsp. milk Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured board, sprinkle flour over dough and roll to 1/2 inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 350 degrees to 375 degrees for 12 to 15 minutes.

7UP CAKE Ingredients Have All Ingredients at Room Temperature 3 Cups Sugar 3 Cups Flour 2 Sticks Butter Cup Butter Flavor Solid Crisco 6 Eggs Cup 7-Up 1 Teaspoon Lemon Flavor Extract 2 Teaspoons Vanilla 1 Teaspoon Butter Flavor Extract Directions Cream Together sugar, butter and Crisco. Add flour and eggs alternately to the mixture and mix. Add extracts and add 7Up last and mix. Bake at 325 for 55-60 minutes in Bundt pan sprayed with Pam. You can drizzle cake with icing of powdered sugar and 7-Up.

BUTTER PECAN CAKE Ingredients 2-2/3 cups chopped pecans 1-1/4 cups butter, softened, divided 2 cups sugar 4 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk

FROSTING: OR PURCHASE 1 cup butter, softened 8 to 8-1/2 cups confectioners' sugar 1 can (5 ounces) evaporated milk 2 teaspoons vanilla extract

Directions Place pecans and 1/4 cup butter in a baking pan. Bake at 350 for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.

Strawberry Cheesecake Stuffed French Toast Ingredients 1 cup milk 2 tbl vanilla 2 tbl cinnamon 1 cup sugar 4 eggs, beaten 1 cup strawberry puree 4 oz cream cheese 1 loaf day old bread or regular sliced sandwich bread butter confectioners sugar Strawberries for garnish Whipped cream *Note: Use a bunny cookie cutter and cut out heart shapes with your bread! Do this prior to adding the cream cheese mixture to the center. In a medium size bowl, whisk milk, vanilla, sugar and cinnamon with the beaten eggs. In a separate bowl combine strawberry puree and cream cheese until smooth and creamy. Slice the bread in half (if using a loaf bread, slice into 1 inch slices then cut in half). Spread the strawberry cream cheese mixture into the center of the bread and top with the other half. Continue with remaining bread slices. Melt butter in a large skillet. Dip the sandwiched bread into the egg mixture until coated. Cook until browned on both sides. Dust with confectioners sugar, sliced strawberries and whipped cream!

Chicken & Spinach Pasta Bake 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container Philadelphia chive & onion cream cheese t salt, t pepper 1 c shredded mozzarella cheese Prepare rigatoni according to pkg directions. Spread oil on bottom of 117 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside. Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Ingredients: 1/2 cup unsalted butter, softened 3/4 cup flour 2 eggs, large 2 tbsps lemon zest 2 tbsps lemon juice 3/4 cup granulated sugar 1/4 teaspoon sea salt For the tart lemon glaze: 4 tbsps lemon juice 8 tsps lemon zest 1 rounded cup powdered sugar Directions: 1. Preheat the oven to 350 degrees. 2. Grease an 88 inch baking dish with butter and set aside. 3. Zest and juice two lemons and set aside. 4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. 6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. 7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. 8. Allow to cool completely before glazing. Do not overbake, or the bars will dry. 9. Filter the powdered sugar and whisk with lemon zest and juice. 10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set. 11. Spread 1/2 the glaze over the bars, and let it set (not harden like most). 12. Cut into bars and serve.

Sausage Stuffed Jalapenos 1 pound ground Italian sausage (or regular pork or whatever appeals to you) 8 oz cream cheese, softened 1 cup shredded cheddar cheese (original recipe used parmesan) 1 pound jalapenos, halved lengthwise and seeded 1 green onion, finely chopped Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.* *can cook on the pit indirectly... also can wrap in bacon for a loaded classic.

Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce Ingredients: 1 lb. SAUSAGE, uncooked (you can use regular or hot) 8 oz. CREAM CHEESE, softened 1 1/4 cups BISQUICK BAKING MIX 4 oz. CHEDDAR CHEESE, SHREDDED Directions: Preheat oven to 400. Mix all ingredients until well combined. Roll into 1 inch balls. Bake for 20-25 minutes or until golden. You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time. Dipping Sauce: 1/2 cup MAYO 1/2 cup SOUR CREAM 2 Tablespoons DIJON MUSTARD 1 Tablespoon WHITE WINE VINEGAR 2-6 drops HOT SAUCE 1 medium GARLIC CLOVE, crushed Combine all ingredients. Chill until servin