Rotel Cups

Source: FB (if you know an original source, please leave comment)

Rotel Cups
Perfect tailgate food!! Or a great appetizer for a party!!
Makes: 45 cups

Ingredients:
1 can rotels, drained
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions:
Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups.
Place on baking sheet and cook at 350 for 15 min.

Banana Pudding Poke Cake

Source: FB page

BANANA PUDDING POKE CAKE!!!

A new way to make it!

Ingredients

1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment

Directions

1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.
2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.
4 Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.
5 Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)
 

Source: HandyDandy Recipes (FB page)

Buckeye Brownies

For Brownie:

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.


For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (8 ounce) jars creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (6 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

Amish Cinnamon Bread

Source: Sue Hewitts Pampered Chef's Groupies (FB page)

Amish Cinnamon Bread

1 Cup Butter (Soft)
2 Cups Sugar
2 eggs
2 Cups Buttermilk or 2 C milk plus 2 Tbsp vinegar or lemon juice
4 Cups Flour
2 tsp Baking soda

Cream together butter, sugar, and egss
Add milk, flour and baking soda
Put half the batter or a little less into stoneware loaf pan
Mix in separate bowl 2/3 c sugar and 2 tsp cinnamon
Sprinkle 3/4 of cinnamon on top of 1/2 batter in each pan
Add remaining batter to pans
Sprinkle remaining cinnamon on top
Swirl with a knife
Bake at 350 for 45-50 min or until cake tester comes out clean.
Cool in pan for 20 min

Baby Ray's Crockpot Chicken

Source: Food Be Good FB page

Sweet Baby Ray’s Crockpot Chicken Recipe

Made this with pork chops and ribs and always delicious. If I use it for pork always cook the pork first then drain off the fat before adding the sauce.

For this recipe you will need:


4-6 chicken breast
1 bottle Sweet Baby Ray’s sauce
1/4 cup vinegar
1 tsp red pepper flakes
1/4 cup brown sugar
1 tsp garlic powder

Recipe Directions:


Mix everything but chicken. Place chicken in crockpot (frozen is ok). Pour sauce mixture over chicken. Cook on low 4-6 hours

Mexican Stuffed Shells

Source: FB page - if you know who originally posted this and where it came from, please leave a comment so I can credit them.

Yield: 16 shells

Ingredients

1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream

Instructions

Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!

Source: The Foodie and the Family

Tortilla Chicken Casserole

Makes 12 servings

Ingredients:
8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz black beans
14oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantro

Directions:
Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn.

In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole
dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges...
SOURCE: thefoodieandthefamily.com