Monday, December 9, 2013

Slow Cooker Sweet and Spicy Pork Tenderloin

Sweet & Spicy Pork Tenderloin Recipe
Sweet & Spicy Pork Tenderloin
added by Stacey Lawson
Pork tenderloin with a sweet and spicy flavor, that is what I've created. Let the crockpot do the work for you in this simple recipe.
Cook time: 4 Hr  Prep time: 15 Min  Serves: 4-8
2 lb pork tenderloin
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1 medium yellow onion
8 Tbsp honey mustard salad dressing
3 Tbsp soy sauce
3 Tbsp red wine vinegar
Have you considered Holland House
2 Tbsp honey
3-4 clove garlic, chopped
2 Tbsp brown sugar
1 Tbsp chili paste
2/3 c water
salt and pepper
slow cooker
1. Pat dry pork tenderloin and trim any excess fat. Salt and pepper to taste.
2. Slice onion in rings and lay on bottom of slow cooker. Place pork tenderloin on top of onions. Pour water on bottom of slow cooker around tenderloin.
3. Mix together remaining ingredients. Whisking until combined. At this point taste mixture for sweetness and heat, adjust to your liking.
4. Pour mixture over pork tenderloin.
5. Set slow cooker on high, cook for about 4 hours or on low for about 7 hours.
6. Serve with your favorite side. Mine is basmati rice. Then I garnish with fresh chopped green onions.

Thursday, December 5, 2013

Bacon Wrapped Smokie

1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Loaded Baked Potato Shepherds Pie

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1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1 egg
1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh tomato, if desired
2 slices precooked bacon, chopped, if desired
2 medium green onions, chopped (2 tablespoons), if desired

Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart)
glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.

Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onion

Sunday, November 24, 2013

Paula Deen's Corn Casserole


Corn casserole:

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite

Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

Cauliflower Breadsticks

 FB share:  If you know the original source, please comment so I can give credit.

Cauliflower Breadsticks! Hardly any calories for the whole pan! •1 large head of cauliflower
•2 cloves garlic, grated or minced
•2 large eggs, lightly beaten
•4 oz low fat mozzarella cheese
•1/2 teaspoon onion powder
•pepper •Preheat oven to 450 degrees.
•Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
•Place the cauliflower into a food processor and blend until it's a mashed potato texture
•In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
•Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
•Bake at 450 degrees for 20-25 minutes or until the top starts to brown
•Add additional cheese to the top and enjoy

Wednesday, November 20, 2013

Bourbon Caramel Sauce

 Vanilla Bourbon Caramel Sauce //

Adapted recipe from The Gourmandise School
1-1/2 cups sugar
2 tbsp unsalted butter, Plugra is awesome and used here
1 cup heavy cream, room temp
1 tsp lemon juice
1/4 cup water
1 tsp fleur de sel, Murray River used here
1 oz. Buffalo Trace Bourbon
Seeds from one vanilla bean, or 1 tsp of vanilla bean paste
  1. In a heavy bottomed sauce pan, combine sugar, water, vanilla seeds (or paste), and lemon juice. Stir once to combine. On medium high heat, cook until sugar dissolves, brushing the sides of the pan with a damp pastry brush if sugar crystals stick to the sides. Bring to a boil, undisturbed (do NOT STIR), until sugar reaches a dark amber color. (This can take anywhere between 10-20 minutes. Whatever you do, don’t leave the pan. It will almost always burn if you step away.)
  2. Carefully add the cream. It will bubble and hiss like crazy, but this is normal. Bring back to a boil, then add in butter, salt and bourbon. Stir to combine and until slightly thickened, about 3-5 minutes.
  3. Let cool and then jar up.
Here’s a few notes:
  • Your sauce is going to look watery at first. Don’t keep cooking it. If you pull a spoon out of the sauce and it leaves a layer, your sauce is thickened. As it cools it will thicken up much more. And once you stick it in the fridge, the next day it’s even more thick.
  • DO NOT STIR IT WHILE IT COOKS. Just don’t, it will create crystals and it will be grainy and gross.
  • The bourbon is added at the end, so you will taste it. That is the point of adding it to the sauce. Don’t like bourbon? You can add an aged rum if you like. Or just leave out the booze too if you have to.
  • Besides the lovely bourbon taste, mainly you are going to get a buttery, salted caramel with hints of vanilla. And you will keep telling yourself, One more spoonful, until there is nothing left.

Bread and Butter Pudding

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BREAD AND BUTTER PUDDING Ingredients: 1 teaspoon ground cinnamon 1/4 cup sugar 4 Tablespoons butter or margarine, more or less as needed, at room temperature 5 slices crust-on white bread 1/2 cup golden raisins 2 cups milk 2 eggs Preparation: Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside. Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid. Bake in oven for about 30 minutes, or until top is golden brown. Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.


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1 C. butter
¾ C. cornstarch
¾ C. powdered sugar
1 C. flour

In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla

Mix all ingredients together. Color with food coloring if desired.

Monday, November 18, 2013


Cook time: 15 Min Prep time: 5 Min Serves: 3 dozen


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** This is not my original recipe, if you know who it does belong to, let me know so I can give them credit, thanks **

3/4 c butter, room temperature + 1 Tbsp.
1/2 c powdered sugar
1/4 tsp salt
1 3/4 c all purpose flour
6 oz package butterscotch chips
1 c finely chopped pecans

3 c powdered sugar
1 tsp rum extract
1/2 c chopped pecans
3 to 4 Tbsp milk or water

1. Cream butter with powdered sugar and salt til light and fluffy.
2. Blend in flour, mix well.
3. Add butterscotch chips and 1 cup finely chopped pecans.
4. Shape dough, a scant teaspoonful at a time, into balls.
5. Place 1 inch apart on ungreased cookie sheet.
6. Bake in 325' oven for 15 minutes or until firm but not brown.
7. Let cool on wire racks.
8. Make rum glaze. Mix the ingredients until smooth.
9. You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.

Friday, November 15, 2013

Apple Spice Cake with Cream Cheese Frosting

Picture of Apple Spice Cake with Cream Cheese Icing Recipe
Source: Food Network

1/2 stick butter, plus extra for loaf pan
3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice
1/2 lemon, juiced
1 cup apple cider
1 3/4 cups all-purpose flour, plus extra for loaf pan
1 teaspoon ground cinnamon
1 teaspoon baking soda
3 or 4 grates fresh nutmeg (about 1/2 teaspoon)
3/4 cup brown sugar
3/4 cup sugar
Pinch kosher salt
1 egg
1 teaspoon vanilla extract
1/2 cup toasted and chopped walnuts
1/2 cup golden raisins
Cream Cheese Icing, recipe follows
Special equipment: Standard loaf pan
Preheat the oven to 350 degrees F.

Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.

In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.

Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.

Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.

Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.

Cream Cheese Icing:

1 (8-ounce) package cream cheese, at room temperature
1 stick butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lemon, juiced
Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

Read more at:,1946,FOOD_9936_502648_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Sunday, November 10, 2013

Bacon Cheeseburger Meatloaf

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Bacon Cheeseburger Meatloaf


2 pounds ground beef
1 pound pork sausage
1 small onion, chopped
2 eggs, lightly beaten
3/4 cup bread crumbs (I used Panko, available in the Asian food department)
1/3 cup ketchup
1 tsp. seasoned salt
1 tsp. Italian seasoning
6 slices bacon
Sliced cheese (I used Colby Jack)


Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half.
Form one half into a loaf and place it in a treated casserole dish.
Place sliced cheese on top, leaving an inch border all the way around on the outside.
Put the other half of the meat on top of the cheese, and press down on the edges to seal.
Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath.
Bake at 350 degrees F. for 90 minutes or until you get an internal reading of 160 degrees F.
Let the meatloaf rest a few minutes before slicing.

The rule of thumb is to cook meatloaf 30 minutes for every pound of meat.
Use a meat thermometer to make sure it’s fully cooked.

Friday, November 8, 2013

Hot Onion Dip

Hot Caramelized Onion Dip
1 tablespoon oil
4 large sweet onions (sliced)
1/2 cup water
4 ounces cream cheese (softened)
1/2 cup mayonnaise
1/2 cup parmigiano reggiano (grated)
pepper to taste

1. Heat the oil in a pan over medium heat, add the onions and water and cook until completely tender and caramelized and golden, about 40-50 minutes, stirring every 10 minutes or so, adding more water as needed.
2. Mix everything and place it in a baking dish.
3. Bake in a preheated 350F oven until the top is nice and browned, about 30-50 minutes.

Kaye's Apple Pound Cake

Source: Kaye Wilkinson Barley's Blog:
where she explains where she got it.  And besides, her blog is always interesting.
Apple Pound Cake
2 cups of sugar
1 1/2 cups of cooking oil
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup coconut (I do not use the coconut)
3 cups tart apples, peeled, cored, and diced (I do not peel the apples)
1 cup pecans, chopped (I usually do not use the pecans)
Preheat oven to 350 degrees.  Combine the sugar and oil.  Beat with an electric mixer until well blended.  Add the eggs one at a time and beat until fluffy.  Combine the flour, baking soda and salt.  Add to the sugar mixture and blend well.  Beat in the vanilla and coconut.  Fold in the apples and nuts.  Pour into a greased 9-inch tube pan (I usually use a Bundt pan).  Bake for 80 minutes, or until the cake tests done (may not take 80 minutes).  Turn onto a wire rack to cool.  (this recipe does not call for leaving the cake in the pan to cool before turning it out, but I do that.  For about 15 minutes.)

Choco-Holic Cake




oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.

COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.

BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.

COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

POUR glaze over cake.

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 460
  • Calories from Fat 210
* Percent Daily Values are based on a 2000 calorie diet.

Pizza Bake

Grands!® Pepperoni Pizza Bake



can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits
can (8 oz) pizza sauce
cups finely shredded mozzarella cheese (8 oz)
slices pepperoni (1 1/2 inch)


1CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese.
2SPREAD in sprayed 13x9-inch (3-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese.
3BAKE at 375°F 20 minutes or until golden brown and bubbly.

    Crab Ragoon Dip

    2 cups crab meat
    16 oz. cream cheese (2 blocks)
    1/2 cup sour cream
    4 green onions, chopped (scallions)
    1 1/2 tsp. Worcestershire sauce
    2 Tbsp powdered sugar
    1/2 tsp garlic powder
    1/2 tsp lemon juice

    1. First, soften the cream cheese in the microwave for about a minute.
    2. Chop your green onions. Add them and your two cups of crab meat .
    3. Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.
    4. Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or fried wontons or pork rinds.

    Maple Walnut Fudge

    • Maple Walnut Fudge


    • Servings: pieces
    • Serving Size: 64
    • Nutrition: See Below
    • Prep Time: 10 Minutes
    • Cook Time: 2 Minutes


    • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
    • 3 cups white baking chips
    • 1/4 cup butter
    • 1/4 teaspoon salt
    • 1 teaspoon maple flavor extract
    • 1 1/2 cups chopped walnuts, divided


    • LINE 8 x 8-inch baking pan with foil, extending foil over edges of pan. Combine sweetened condensed milk, baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.
    • STIR in 1 1/4 cups walnuts and maple extract until evenly blended. Pour into prepared pan. Sprinkle evenly with remaining 1/4 cup walnuts. Chill 1 hour or until set.
    • REMOVE fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.

    Sunday, November 3, 2013


     Source:  Beazell's Cajun Seasoning FB page
    Shrimp & Crab Stew by David Triche

    5 lbs. Shrimp, peeled
    1 lb. lump Crab Meat
    2 large Onions, chopped
    1 bunch Green Onions, chopped
    5 stalks Celery, chopped
    1 head Garlic, chopped
    1 (14.5 oz.) can diced Tomatoes
    3 Tbsp. Tomato Paste
    1 cup All-Purpose Flour
    1 cup Cooking Oil
    1 gallon Water
    BeaZell's Cajun Seasoning
    Cayenne Pepper to taste

    In a pot, add oil and heat on medium heat. Add flour and make a roux to a dark brown roux. Add onions, green onions, celery and garlic and saute for 15 minutes. Add tomatoes, tomato paste, water. Bring mixture to a boil. Season generously with BeaZell's Cajun Seasoning and Cayenne Pepper. Cook uncovered for 1 hour. Add shrimp and crab meat, and continue cooking for another 30 minutes. Add additional seasoning if necessary. Serve over Rice.

    Crunchy Honey Garlic Pork Chops



    6-9 pork chops (not too thick, you can use boneless pork loin)
    2 eggs
    4 Tbs water
    2 cups flour
    1 tsp. salt
    1 tsp. black pepper
    1 tsp. garlic powder
    Canola or vegetable oil for frying chops


    1 1/2 cups honey
    1/2 cup brown sugar
    1/2 tsp. ginger
    dash of cayenne pepper (to your taste)
    1/2 cup soy sauce
    1 Tbs chopped garlic
    2 Tbs butter

    Whisk the eggs and 4 Tbs. water together in a shallow dish.

    Mix the flour, salt, pepper, and garlic powder in another shallow dish.
    Dip the chops in the flour, then over into the egg.

    Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

    Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
    Remove from the pan to a 9"x13" baking dish.

    Saute the garlic a little in the butter.

    Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

    Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

    ~Works great with chicken too!!!

    Apple Crisp Cheesecake

    Apple Crisp Cheesecake

    1/2 cup graham cracker crumbs
    1/4 cup quick-cooking oats
    4 teaspoons brown sugar
    3 tablespoons butter, melted

    2 packages (3 ounces each) cream cheese, softened
    1/4 cup packed brown sugar
    1 egg, lightly beaten
    3 tablespoons sour cream
    1/2 teaspoon ground cinnamon
    1/8 teaspoon ground ginger
    2/3 cup sliced peeled apple

    1 tablespoon all-purpose flour
    1 tablespoon quick-cooking oats
    1 tablespoon brown sugar
    1/4 teaspoon ground cinnamon
    2 teaspoons cold butter

    In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
    For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
    Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.

    Sweet Kale Salad

     Source: Cathy Bloodworth Hall FB page

    Mix ingredients
    • 1 ½ tsp Dijon mustard
    • 1 tsp poppy seeds
    • Sea salt & Pepper to taste (about ¼ tsp each)
    • 1 ½ tsp chp’d fresh dill
    Mix above into
    • 1 tsp olive oil
    • 2 tbs cider vinegar
    • 1 ½ tsp honey
    Put in fridge to chill

    Salad Ingredients:
    • Chop – smaller than bite size
    • Broccoli
    • Cabbage (purple & green)
    • Chicory
    • Kale
    • Brussels (if small cut in ½ after cleaning & removing outer leaves – do not use if core is hard)
    • Dried Cranberries
    • Roasted Pumpkin seeds
    Mix well
    Pour dressing over the mixed salad… toss – serve – Enjoy!

    Tator Tot Taco Bake

     Source: Cathy Bloodworth Hall FB page

    1 lb ground beef
    1 small onion (diced)
    1 garlic clove (minced)
    1 small can black olives (sliced)
    1 (1 ounce) package taco seasoning mix
    1 (16 ounce) bag frozen corn
    1 (4 ounce) can green chilies (diced and drained)
    1 (12 ounce) can black beans (drained and rinsed)
    1 (16 ounce) bag shredded Mexican cheese blend
    1 (16 ounce) package frozen tater tots
    1 (10.5 ounce fluid ounce) can enchilada sauce

    Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.

    In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
    Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.

    Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

    Baked Rice Pudding



    3 slightly beaten eggs
    2 cups milk
    1/1/2 cups cooked rice
    1/2 cup sugar
    1/2 cup raisins
    1 tsp vanilla
    Ground cinnamon for sprinkling


    Combine eggs, milk, rice, sugar, raisins, vanilla and 1/2 tsp salt; mix well. Bake in 10x6x2 dish at 325F for 25 minutes, Stir, Sprinkle with cinnamon. Continue to bake 20 – 25 minutes longer AFTER knife inserted halfway between center and edge comes out clean.

    One Bowl Apple Cake

    2 eggs
    1 3/4 cups sugar
    2 heaping teaspoons cinnamon
    1/2 cup oil
    6 medium Gala or Fuji or Honey Crisp apples
    2 cups flour
    2 teaspoons baking soda

    Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

    Dreamsicle Fudge


    3/4 cup butter
    3 cups sugar
    3/4 cup evaporated milk
    12 oz. pkg. white chocolate chips
    1 (7 oz.) jar marshmallow crème
    3 teaspoons orange extract
    12 drops yellow food coloring
    5 drops red food coloring
    In a heavy saucepan, combine butter, sugar, and whipping cream. Cook and stir on low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes.
    Remove from heat, stir in white chocolate and marshmallow crème. Remove 1 cup and set aside. Add orange extract and coloring to the remaining mixture. Stir until blended. Pour into an 8 or 9 inch square pan that has been lined with foil and sprayed with nonstick spray. Drop reserved mixture by tablespoons on top and cut through with a knife to swirl.
    Let pan cool in refrigerator for several hours until set.

    Cheeseburger in Paradise


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    Cheeseburger in Paradise by Jimmy Buffett



    1 lb. lean ground beef
    1 large onion (chopped)
    1/2 teaspoon of seasoned salt
    1/2 teaspoon of garlic powder
    a dash or worcester sauce
    1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
    1 cup of milk
    1/2 cup of Original Bisquick mix
    2 eggs

    Heat oven to 400°F.
    Spray a 9 inch pie plate with non-stick cooking spray
    Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
    Stir in salt, garlic powder and worcester sauce and then spread in pie plate
    Next, sprinkle the shredded cheese on top of the beef
    In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
    Bake in oven for 25 minutes or until a knife comes out clean
    Bake in oven for 25 minutes
    cheeseburger pie Serves 4-5 people

    Saturday, October 19, 2013

    Cream Cheese Pound Cake

    source: FB share

    Cream Cheese Pound Cake
    1 (8 ounce) package cream cheese
    1 1/2 cups butter
    3 cups white sugar

    6 eggs
    3 cups all-purpose flour
    1 teaspoon vanilla extract


    1. Preheat oven to 325 degrees F grease and flour a 10 inch tube pan. (I spray mine with coconut oil spray!)
    2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
    3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
    4. Pour into a 10 inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes (I baked mine 1 hour 20 mins and then loosely covered with foil for an additional 20 to be sure it was cooked through-this timing was perfect for me-any less and it would have been undercooked. Judge yours as it bakes as oven can vary.) COOL COMPLETELY BEFORE CUTTING!

    Sunday, September 29, 2013

    Green Bean Casserole

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    Green Bean casserole.... One bite and you will never go back to the "old way" of making green bean casserole ever again. No "cream of something" soup in this baby.
    This recipe is much better than the standard mushroom soup and French fried onion version

    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 teaspoon salt
    1 teaspoon white sugar
    1/4 cup onion, diced
    1 cup sour cream
    3 (14.5 ounce) cans French style green beans, drained
    2 cups shredded Cheddar cheese
    1/2 cup crumbled buttery round crackers
    1 tablespoon butter, melted

    Preheat oven to 350 degrees F (175 degrees C).
    Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
    Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
    Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

    apple pie enchiladas

    Apple Pie Enchiladas
    These are incredible easy to make and are Out Of This World Good!

    Source: FB share

    1 (21 ounce) can apple pie filling
    1 teaspoon ground cinnamon
    1/2 cup butter
    1/2 cup white sugar
    1/2 cup brown sugar
    1/2 cup water
    1 teaspoon vanilla
    6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}

    Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.

    In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

    Pour sauce over enchiladas and let stand 45 minutes ..
    Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough

    Bake in preheated oven at 350 degrees F for 30 minutes, or until golden

    Sunday, September 22, 2013

    Oreo Cookie Cake

    Source: Foodgasms FB page

    1 pkg. (2-layer size) devil's food cake mix
    1 pkg. (4 oz.) Semi-Sweet Chocolate
    1/4 cup butter
    1 pkg. (8 oz.) Cream Cheese, softened
    1/2cup sugar
    2 cups thawed COOL WHIP Whipped Topping
    12 OREO Cookies, coarsely crushed
    Make It

    HEAT oven to 350ºF.

    PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

    MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.

    PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm.

    Fried Potatos and Onions

    Source: Welcome Home FB page (they have many great recipes)

    Fried Potatoes and Onions

    4 large russet potatoes or 4 large yukon gold potatoes
    1 large onion, sliced thin
    4 tablespoons butter (or more if required)
    1 tablespoons olive oil
    2 tablespoons of bacon drippings
    2 garlic cloves, minced
    1/4 teaspoon salt
    1/4 teaspoon black pepper

    Peel and slice potatoes about 1/8 inch thick or thinner.
    Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions and garlic, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.

    Sprinkle with salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. I add a little crumbled bacon on top for the perfect side dish!

    Sweet and Salty Chocolate Chip Cookie Pie



    Pillsbury® refrigerated pie crust, softened as directed on box
    cup Jif® Chocolate Flavored Hazelnut Spread
    cup miniature semisweet chocolate chips
    package (12 cookies) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
    cup toffee bits
    teaspoon (kosher or sea) coarse salt


    1 Heat oven to 350°F. Unroll pie crust on ungreased cookie sheet; prick generously with fork. Bake 5 minutes. Spread chocolate hazelnut spread evenly over crust to within 1/4 inch of edge. Sprinkle with chocolate chips.
    2 Cut sugar cookies in half horizontally. Place over chocolate hazelnut spread, 1/2 inch from edge and about 1 inch apart. Sprinkle with toffee bits and salt. Bake 20 to 25 minutes or until pie crust edges are golden brown. Cool 30 minutes; cut into wedges.

    Slow Cooker Pork Tenderloin

    Source: Charles Sim FB page

    Slow Cooker Pork Tenderloin

    2 pound Pork Tenderloin
    1/4 cup low sodium soy sauce
    1 TBS Yellow Mustard
    2-3 TBS maple syrup
    2 TBS olive oil
    2 TBS Diced dried onions
    1 1/2 TSP Garlic Salt or Powder
    Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.