Sunday, September 29, 2013

Green Bean Casserole

FB Share
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.



2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

Hot Caramel Apple Cider

Source; Dirt Road Divas FB page

Oh now this sounds awesome for some fall bonfires!
Hot Caramel Apple Cider
4 mug’s worth of apple cider
1 mug’s worth of caramel vodka
1 tablespoon cinnamon
1/4 cup brown sugar

1. Mix all of the ingredients above in a large pot.
2. Heat over medium-low heat, stirring occasionally until liquid just begins to steam (don’t over heat or else the alcohol will burn off).
3. While cider is warming up, take your mugs or glasses and rim them with brown sugar.
4. Pour cider into your rimmed glasses, serve and enjoy!

Crockpot Candy

source: Shauvan's FB page

Crock pot Candy at its best!!! Enjoy!!!:)

Easy recipe....crockpot on low...2lbs lightly salted dry roasted peanuts....Toll house OR Hersheys Milk Chocolate Morsels 1bag (12 oz)....Bakers German Sweet Chocolate 1 block (full 4 oz pkg)....Almond Bark 1 block (full 24 oz pkg).....All the kiddies in the crock pot just like that, leave alone for 3 hrs, I've forgotten about it sometimes and its been in the crockpot for 5 hrs, no worries nothing happens because your crockpot is on low...mix all together and spoon in cupcake holders and let cool, that's all to it!!!

Sunday, September 8, 2013

Roasted Sweet Potatos


 Source: FB share

Roasted Sweet Potatoes

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste


Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes

Caramel Cheesecake Bites

source: FB page

Caramel Cheesecake Bites
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.
While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake.

Broccoli Cauliflower Casserole

source: Healthy Recipes FB page

Broccoli Cauliflower Casserole

1/2 cup bread crumbs
1/4 cup Parmesan cheese
2 Tbs Parmesan cheese
2 Tbs butter
1 1/2 tsp Italian Seasoning
1 pkg broccoli florets
1 pkg cauliflower florets
2 Tbs butter
1 cup large onion
2 Tbs flour
1 tsp Garlic Salt
1/4 tsp Black Pepper
1 1/4 cup milk
4 oz cream cheese

Preheat oven to 350°F.
Mix bread crumbs
2 tablespoons of the Parmesan cheese,
2 tablespoons melted butter
1/2 teaspoon of the Italian seasoning in small bowl.
Set aside.

Cut up any large broccoli or cauliflower florets into bite-size pieces.

Melt 2 tablespoons butter in large skillet on medium heat.
Add onion; cook and stir about 5 minutes or until tender.
Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper.
Add milk; cook and stir until thickened and bubbly.
Add cream cheese and remaining 1/4 cup Parmesan cheese;
cook and stir until cream cheese is melted.
Add vegetables; toss gently to coat.
Spoon into 2-quart baking dish.
Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

Baked Cheese Balls

source: FB page\

Baked Cheese Balls

Cut up string cheese, dip in skim milk, then Italian bread crumbs.
Bake at 425 for 7-10 minutes.

Paula Deen's Banana Pudding

Source: Paula Dean

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13x9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

Crispy Baked Asparagus Fries

1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste
Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.
Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.

No Bake Eclair Cake

Source: FB page

No Bake Eclair Cake


1 package (1 lb.) graham crackers
2 small french vanilla instant pudding (3.4 ounces each)
3 1/2 cups milk (I used skim)
8 oz. Cool whip

Ingredients for the frosting:

3 tablespoons of Cocoa
1 1/2 cups powdered sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk

Mix above ingredients til smooth. Add more powdered sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk.


Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.

Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.

Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.

Chill over night or for at least 8 hours.

Pumpkin Spice Cookies

 great site if you want paleo and grain free recipes.
  • 2½ cups blanched almond flour, sifted
  • 2 tablespoons coconut flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon baking soda
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • dash of sea salt
  • ⅓ cup grade B maple syrup (honey for SCD)
  • ½ cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon raw honey
  • 2 tablespoons coconut butter (also called coconut manna or creamed coconut)
  • 2 tablespoons coconut milk
  • 1 teaspoon palm shortening or butter
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon vanilla beans (or ½ teaspoon vanilla extract)
  1. Preheat oven to 350 degrees F.
  2. Mix together the dry ingredients in a small bowl.
  3. In the bowl of a stand mixer (or for a smoother texture, food processor), combine the maple, pumpkin, egg, and vanilla.
  4. Slowly incorporate the dry ingredients into the wet while the mixer is running.
  5. Scoop golf-ball size balls of dough onto a lined cookie sheet. Press down lightly with your palm to flatten them a bit.
  6. Bake for 18 minutes at 350 degrees. Let cool completely.
  7. While the cookies are cooling, make the icing by pureeing all of the ingredients in a blender or small food processor. Leave at room temperature until you are ready to frost the cookies.

Fresh Apple Cake

source: FB page

bout 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter


1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired!

Camoflauge Cupcakes

Source: Crafty Mom

Camouflage Cupcakes!

Start out with 2 box mixes, one chocolate, one white.
Divide the batter into 4 bowls.
1. White batter.
2. White batter with green food coloring and a dash of chocolate batter.
3. Equal parts chocolate and white batter.
4. Chocolate batter.
Mix the different batters together until you get the colors you want. I ended up with a lot more chocolate batter than the rest of the colors, but I ended up making a few plain chocolate cupcakes to use it up.
Line a cupcake tin with paper liners.
For the batter, you can either use spoons and dump little blobs of each color into each wrapper, or you can get fancy and use pastry bags. I chose to get fancy with bags. It makes filling the cupcakes tins a little easier and a little less messy.
Just drop a bunch of blobs in each wrapper until they’re all about 3/4 of the way full. Bake according to the directions on the box.
Once the cupcakes are done baking, pop them out of the tins so they can start cooling.

Use this recipe for icing.
1. Diving the icing into 3 bowls.
2. Keep one batch white/ivory.
3. The other bowl you will add a little bit of green food coloring and a little bit of cocoa powder until it’s the desired color.
4. The last bowl you will add cocoa powder until it’s the desired color brown.
5. For the fancy swirled icing, take 3 pastry bags.
6. Fill each bag with it’s own color of icing.
7. Take all 3 bags and put them into 1 larger bag with a start tip in it.
Pipe a swirl onto the tops, and you’re done!

Saturday, September 7, 2013

Apple Cider Doughnut Holes

Source: happy seasons FB page


2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 teaspoons cinnamon
1 large egg
2/3 cup brown sugar
1/2 cup apple butter
1 tsp vanilla extract
1/3 cup honey
1/3 cup apple cider
1/3 cup plain yogurt (I used plain nonfat Greek yogurt)
2 Tbsp canola oil
canola cooking spray
2 Tbsp unsalted butter
1/4 cup sugar
1 Tbsp cinnamon
Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated. Don't over-mix - a few lumps are okay.
Using a tablespoon or cookie scoop, fill a 24-hole mini muffin pan with the batter; fill each hole only 3/4 of the way, or you'll end up with huge mini muffins (maxi muffins?). Bake for approximately 10-12 minutes and cool on a wire rack.
While doughnut holes are still warm, melt butter in a microwave safe dish. Combine cinnamon and sugar in another dish. Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each doughnut hole, then dip the top of the muffin in the cinnamon sugar mixture. Roll the doughnut hole in the cinnamon sugar to coat the sides and top. Serve warm or at room temperature.
Alternatively, you can dust the cooled doughnut holes with powdered sugar; I prefer the texture of the cinnamon sugar, so I went in that direction. You can also omit the butter - the cinnamon sugar sticks nicely to the doughnut holes.
**Depending on the size of the holes in your mini muffin pan, you may get many more doughnut holes than I did - the mini muffins from my pan appear to be a bit larger than the average mini muffin pan. - most get about 36-48 minis.

Sunday, September 1, 2013

Source: Hillbilly Recipes (FB page)

Crescent Roll Breakfast casserole.
Can Flaky Grands
Bag shredded cheddar
Half cup milk
Cubed ham or ground cooked sausage
5 eggs
Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

Mississippi Mud Pie

Source: Matt Lewis' Baked Explorations Cookbook,
also on Martha Stewart's website:


For the Chocolate Cookie Crust

  • Nonstick cooking spray
  • 16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
  • 5 tablespoons unsalted butter, melted

For the Flourless Chocolate Cake

  • 4 tablespoons (1/2 stick) unsalted butter
  • 6 ounces good-quality dark chocolate (60 to 70 percent), chopped
  • 2 tablespoons plus 1 teaspoon instant espresso powder
  • 1/4 cup strong coffee, at room temperature
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 6 large eggs, separated, at room temperature
  • 1 cup sugar

For the Chocolate Pudding

  • 3/4 cup sugar
  • 1/2 cup dark unsweetened good-quality cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 1/2 cups whole milk
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 3 ounces good-quality dark chocolate (60 to 70 percent)

For the Whipped Cream Topping

  • 1 1/4 cups heavy cream
  • 2 tablespoons granulated sugar


  1. Step 1

    Make the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.
  2. Step 2

    Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.
  3. Step 3

    Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.
  4. Step 4

    Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.
  5. Step 5

    Make the Flourless Chocolate Cake: Increase oven temperature to 350 degrees.
  6. Step 6

    Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.
  7. Step 7

    In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
  8. Step 8

    In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.
  9. Step 9

    Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.
  10. Step 10

    Make the Chocolate Pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.
  11. Step 11

    Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.
  12. Step 12

    Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.
  13. Step 13

    Prepare the Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.
The Martha Stewart Show, November 2010