Cranberry Braised Beef Brisket

Pre-cooked/Pre-sliced brisket OR one regular boneless beef brisket (3lb or larger)

1 package Lipton Onion Soup Mix

1 Can Whole Cranberry Sauce or 1 (12 ounce) package of fresh cranberries

Heat oven to *350. Place brisket in a 9X13 baking pan. Mix 1 can of whole cranberry sauce and 1 envelope of onion soup mix (per 3lb brisket). Pour sauce mixture over brisket. Cover with foil and cook according to directions. **If you are using a regular boneless brisket that is NOT precooked, you will allow brisket to cook about 3 hours, until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked it.

**Walmart carries a great pre-cooked-pre-sliced brisket in the meat section where the "pre-made" food is (such as the tubs of macaroni and mashed potatoes)
**Fresh cranberries may be substituted for canned cranberry, if desired.

This recipe is WONDERFUL!!! And so very easy!! If your like me, we cook a LOT of chicken, so it's nice to have something a little different! I got this recipe from a friend, Amanda Harris, who is an AWESOME cook at caterer! Enjoy!

White Chocolate Popcorn

2 regular sized bags of popcorn
1 pack of white chocolate almond bark
Dessert sprinkles (optional)

Melt chocolate using a double boiler over high heat or in the microwave. While chocolate is melting, pop popcorn according to instructions. Lay out wax paper and pour popcorn out to cool; remove any remaining seeds. Place popcorn in a large bowl. (I had to use to big bowls for all my popcorn to fit). Once chocolate is completely melted, pour over popcorn in bowl, and using a spatula, stir; coating popcorn. Once popcorn is completely coated, pour onto wax paper to dry.

**For a little fun, add your choice of dessert sprinkles*** I used red and green crystals for Christmas!!

**This stuff will ROCK YOUR SOCKS OFF!!! You won't be able to stop eating it! Guaranteed!!! And it's so easy!! I am making it as Christmas treats for Macie's teachers and putting it in cute Christmas tins! I got the recipe from a sweet friend, Emily Wilson. Enjoy!

Southern Living Bush's Chicken and Rice Casserole

Original Recipe

* 1 (8.8-oz.) pouch ready-to-serve long grain and wild rice mix (I used Uncle Ben's)
* 1 (15.8-oz.) can BUSH'S Great Northern Beans, rinsed and drained
* 1 (10 3/4-oz.) can cream of chicken soup
* 3 cups chopped cooked chicken (I used a Rotisserie chicken~YUM)
* 1 cup milk
* 1 tablespoon chopped parsley
* 1/4 teaspoon freshly ground pepper
* 1 cup freshly shredded Cheddar cheese
* 1/4 cup fine, dry breadcrumbs
* Garnish: fresh flat-leaf parsley sprigs


1. Preheat oven to 425°. Prepare rice according to package directions.

2. Stir together beans, next 5 ingredients, and rice in a large bowl. Pour mixture into a lightly greased 11 x 7 inch baking dish. Sprinkle with cheese and breadcrumbs.

3. Bake at 425° for 15 to 18 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving.

**TIP** Pick-up a deli rotisserie chicken for a time-saving step. One 2-pound chicken equals approximately 3 cups chopped.

*I know, your probably thinking "beans, in a chicken and rice casserole"....my thoughts exactly, but I thought I would give it a try and it was SO GOOD!!! My husband would even agree and he is a VERY picky eater...don't get me wrong, he did double take when he saw the beans in the casserole and was hesitant to taste, but he too thought it was GREAT!!! I promise you won't be disappointed! PS: This is a great recipe to make half and freeze the other half for later!

Marinated Cheese

1/2 cup olive oil

1/2 cup white wine vinegar

1 (2 ounce) bottle diced pimento, drained

3 tablespoons chopped fresh parsley

3 tablespoons minced green onion

3 gloves garlic minced

1 teaspoon sugar

3/4 teaspoon dried whole basil

1/2 teaspoon salt

1 (8 ounce) block of Sharp Cheddar Cheese (chilled)

1 (8 ounce) block of Creme Cheese (chilled)

1. In a jar with a tight fitting lid, combine olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt, and pepper. Shake vigorously to blend. Set aside

2. Cut block of cheddar cheese lengthwise. Cut cross-wise into 1/4" thick slices; set aside. Repeat procedure with creme cheese. Arrange cheese slices, alternating them in a shallow baking dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in fridge at least 8 hours.

3. Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish with fresh parsley sprigs if desired.

** This recipe came from Jason's Aunt Cathy and it is AMAZING!! If you are wanting to impress your guests with a great appetizer, this recipe is a MUST!!!

Hammies

2 packages of yeast rolls from the bread aisle (12 per pack)
1 pound thinly sliced ham
1 pound provolone cheese
1 stick butter
1 tablespoon poppy seed
1 table spoon regular or spicy mustard
1 tablespoon Worcestershire sauce

Slice each package of rolls across creating one top piece and one bottom piece (don't separate individual rolls until later). Place the two bottoms on a cookie sheet. Layer ham and provolone cheese and place the tops on. Melt the butter, poppy seed, mustard and Worcestershire sauce in the microwave. Using a pastry brush, smear the mixture on the tops of the rolls (put in on HEAVY). Bake at *450 for about 10 minutes or until cheese is melty and the tops are golden!

These are SUPER yummy! They are great served up with some soup or as an appetizer! Enjoy!

Hashbrown Casserole

1/4-1/2 cup of chopped onion
1 package of frozen hashbrowns (I use the shredded ones)
1 can cream of chicken soup
1 stick of melted butter ( I use a little less but it depends on your preference)
dash of salt/pepper
2 cups of shredded cheddar

Stir all of this together and bake at 400 degrees for 40 minutes or so. I usually sprinkle some more cheese on top right before I pull it out of the oven.

This is a GREAT recipe for a simple hashbrown casserole, but it is OH...SO....GOOD!! It too can be served at breakfast, brunch, and even dinner!! YUM! I also got this recipe from Jessica Stancil.

Honey Bun Cake

Cake Ingredients:

1 box yellow cake mix
1 cup sour cream
2/3 cup oil
4 eggs
1 cup brown sugar
3 teaspoons cinnamon

Beat cake mix, sour cream, oil, and eggs well for 2-3 minutes. Batter will be thick. Pour half the batter in a greased 9x13 dish. Mix brown sugar and cinnamon and sprinkle all of this over the batter. Then pour the remaining cake batter on top and spread it evenly. Take a knife and swirl the batter. I usually just take the knife and make a few rows going long ways and 5 or 6 rows going the other way. Bake at 325 degrees for 40 minutes.

Icing Ingredients:

3 cups powdered sugar
1/2 cup of milk
2 teaspoons of vanilla

Mix together powdered sugar, milk, and vanilla. Poke holes in the cake with a fork and pour over the top. Serve warm!!

**This cake ROCKS!!! If you love honeybuns, you are sure to LOVE this cake! It tastes JUST LIKE a honeybun! And what's even better is you can serve it for dessert, brunch, or even breakfast!!! I got this recipe from my great friend Jessica Stancil. She is an awesome cook!

Cinnamon Pull-Apart Bread (AKA: Monkey Bread)

3 cans (7.5 oz. each) refrigerated buttermilk biscuits

3/4 cup granulated sugar

1 Tbsp. ground cinnamon

1/2 cup (1 stick) butter or margarine, melted

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup powdered sugar

1 to 2 Tbsp. milk

Preheat oven to *350. Cut each biscuit into quarters with scissors. Mix sugar and cinnamon in medium bowl. Roll dough quarters in cinnamon sugar. PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter. Sprinkle with remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan. BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

*There are a ton of monkey bread recipes out there, but this one is my FAVORITE! This stuff is so addicting~it's perfect for Saturday morning breakfast at home!

Recipe from Kraft Foods

Chicken Florentine

1 (10-ounce) package frozen chopped spinach
5 chicken breasts, cooked and shredded
2 cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper (to taste)
1/2 cup dry white wine (I used white cooking wine)
1 cup freshly grated Parmesan
1 cup soft bread crumbs
4 tablespoons butter


Directions
Remove the outer wrapper from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11X 7-inch casserole dish or 2 (9-inch) square pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

**This was a great recipe, but I can't remember where I got it! It turned out tasting a little like like Poppy Seed Chicken. I only used half a box of spinach (because the hubby is not a lover of the greens) and it still turned out very tasty! I made 2 (9 inch) pans and cooked one and froze the other for later! I LOVE meals you can freeze the other half! Enjoy!

Biggest Loser Sweet and Spicy Pork Tenderloin

1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chili pepper
1 pork tenderloin~ trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot sauce

Instructions

1. Preheat the oven to 350°F.
2. Lightly spray roasting pan with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chili pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot sauce.
Whisk to mix. Set aside.
5. Heat a nonstick skillet over medium-high heat, lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared roasting pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
6. Cover the tenderloin with aluminum foil and roast in the oven for 20-30 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Let stand for 5 minutes before cutting. Serve immediately.

**This recipe was really good! I usually don't venture out and try things like this, but I was so glad I did! I did alter a few ingredients and cooking times from the original recipe. I got this recipe from Cookbook Jungle.

Oatmeal Fudge Bars

2 cups brown sugar
1 cup butter (softened) plus 2 tablespoons
2 eggs
3 cups quick oats
2 1/2 cups self rising flour
12 oz bag semi-sweet chocolate chips
1 small can sweetened condensed milk
2 tsp vanilla

Preheat oven to 350*. In a medium bowl cream together 2 cups brown sugar, 1 cup butter (softened), and 2 eggs. In a a large bowl, sift 3 cups oats and 2 1/2 cups self rising flour. Add creamed mixture to dry mixture. You will have to use your hands to really get it mixed well. In a sauce pan over medium heat, melt chocolate chips, 2 tbs butter, and condensed milk. Add 2 tsp. vanilla once mixture is finished melting.

Line the bottom of a 9X13 or 2-8X10 dishes with aluminum foil. Crumble and press 1/2 of the oatmeal mixture in the bottom of dish . Pour fudge mixture over bottom oatmeal layer. Crumble and press remaining oatmeal mixture on top of fudge layer. Bake at 350* for about 20 min. Top will start to brown when done. Allow bars to cool COMPLETELY before cutting!! If you cut before they are completely cool, you will have a mess! I allowed mine to cool overnight.

These are delicious and really easy to make!! I got the recipe from my friend Jennifer Anderson.

French Onion Crock Pot Roast

1/2 onion, roughly chopped
16 oz sour cream
1 can cream of mushroom soup
1 packet onion soup mix
1 Chuck Roast (or roast of your choice)

Place roast in crock pot and cover with onion, sour cream, soup, and onion mix. Cook for 8 hours on low and serve over pasta of your choice using the leftover sauce to pour over the noodles! I served this dish with a salad and rolls! Enjoy!

Strawberry Pretzel Dessert

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries (slightly thawed and sliced into bite sizes)

Directions:
1. Preheat oven to 400 degrees F.
2. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
3. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
4. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pour over the cream cheese mixture. Refrigerate until serving time.

What an excellent dessert! And it was so pretty too! I have NO idea where I got this recipe from, but it was delicious!

Italian Crusted Chicken

1/2 Cup Italian Seasoned Breadcrumbs
1/4 Grated Parmesan Cheese
1/8 Tsp Salt
4 Chicken Breasts (boneless and skinless)
1/4 cup Italian Dressing

Directions:
1. Preheat Oven to 375
2. Combine Breadcrumbs, Parmesan Cheese, and Salt
3. Dip chicken in Italian dressing and then cover with the breadcrumb concoction
4. When the chicken is fully covered place in a lightly sprayed pan/dish and bake in the oven for 30-40 minutes, or until chicken is no longer pink. Enjoy!

This chicken was really great! I actually marinated mine in the Italian dressing all day in the fridge and it tasted WONDERFUL! Very easy, but tasty! I got the recipe from a Cookbook Jungle.

Potato Bundles

6 whole Russet potatoes (cut into small bite size pieces)
1/2 whole Yellow Onion, diced
1 stick of butter
1/2 cup Heavy Cream
Salt to taste
Paprika to taste
Black Pepper to taste
2 tablespoons minced parsley

Directions:
1. Pile potatoes and onions on a square of foil.
2. Add 2 tablespoons of butter to each foil. Splash on cream to each pile.
3. Then sprinkle on salt, paprika, and black pepper to taste.
4. Sprinkle minced parsley over the top.
5. Wrap bundles tightly and bake 375 degrees for 45 minutes, or until extremely tender.
6. Serve bundles right on the dinner plate.

These were G...O...O...D...!!! It was little work, BUT definitely worth it! It's a great dish for when you are entertaining!! You do have to make sure that you cook the potatoes until they are VERY tender......hard potatoes are never good. I had to cook mine for about an hour to get them really tender! The number of bundles depends on the size of your potatoes, mine made about 7. I did learn the second time I cooked them, the more potatoes you add to each bundle the longer they had to be cooked to turn out nice and tender. I really like the idea of the individual foils, but next time I am going to try baking them in one big piece of foil with all the ingredients lumped into one big pile. I will let you know how that turns out! Enjoy!

This recipe came from:
The Pioneer Woman Cooks

Beef Brisket

I- 3-5 lb brisket
1 box lipton onion soup mix,
1 box lipton beefy mushroom soup,
11/2 to 2 cups of red cooking wine, or regular red wine.


Line 9x13 pan with aluminum foil with enough to enclose brisket. Pour 1/2 wine and 1 pouch each soup on aluminum foil in pan. Put brisket on top of this fat side up. Pour the rest of the wine on top of brisket and the other two packages of soup mix on top. Enclose in aluminum foil so liquid does not cook out. Bake on *350 for 3 hours. The gravy is great. Keep cut meat in gravy so it does not dry out.

***I have to admit, I am not a meat person....I don't like eating a lot of it and I am always scared to cook it....I have a huge fear of undercooking it, or overcooking it......BUT this was SUPER easy and really yummy!!! The brisket meat was a little tougher than I had imagined, so I'm not sure if I should have cooked it a little less OR if that is just how brisket is.....None the less....it was fantastic! I plan on using the soup/wine flavoring on a roast very soon! That part was extremely good!! I got the recipe from one of my Bible Study leaders at church! Enjoy!

Pork Wellington

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apples (I used packaged Washington apples from the dried fruit section of the store)
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon chopped thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely (I used the Pepperidge Farm brand from the freezer section near the pie crusts)
• 1 tablespoon honey dijon mustard

Preheat oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

**This was a fabulous dinner! I have to admit there are quite a few steps to follow, but DEFINITELY worth the time! So good! This recipe came from Food Network!!

Cinnamon Sugar Butter Cookies (AKA The Snickerdoodle)

3 tablespoons white sugar
1 tablespoon ground cinnamon
1 cup brown sugar

1/2 cup white sugar
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat oven to 300 degrees. **Do not increase temperature any higher**

2. Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside. *This is what you will roll dough in**

3. Blend brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.

4. Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Do NOT overmix!

5. Refrigerate dough for 30 minutes.....DO NOT OMIT THIS STEP!!

5. Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. **The dough will be very buttery**

6. Place cookies on ungreased cookie sheets and bake at 300 degrees for 20 minutes.

These cookies are AMAZING.....MELT IN YOUR MOUTH good! I randomly chose this recipe from AllRecipes.com out of about 200 different ones and I think I made a GREAT choice if I do say so myself!!!! By far one of the best cookies I have had in a long time!

Bran Muffins

3 ¼ cups plain bran flakes (I use Wal-Mart great value brand)
1 ½ cups of Splenda
2 ½ tsp baking soda
1 tsp salt
2 ½ cups all purpose flour
½ cup vegetable oil
2 eggs, beaten
2 cups low fat buttermilk

Mix dry and wet ingredients separately. Then combine all ingredients together and refrigerate for about 3 hrs. This allows the bran flakes to soften. **I let mine sit overnight and they turned out just fine!

Bake 400* for 15-18 minutes and enjoy.

For an even healthier muffin, you can substitute ¾ cups ground flax seed. Only use 1 3/4 cups flour and 3/4 cups ground flax seed.

I know.....your probably thinking.....BRAN???....Gag!!! My thoughts exactly too.....AT FIRST......then I made these little treasures and I was PLEASANTLY surprised at how GREAT THEY WERE!!! Seriously one of the best bran muffins I have ever eaten!! I recommend serving with butter and strawberry jelly:) Enjoy!!!

**This recipe came from a friend of mine at church, Amanda Harris, who is a FABULOUS cook!! She also caters!! So if you are ever in need of a caterer, I HIGHLY recommend her!!!

Chocolate Chip Sour Creme Poundcake

1 yellow Duncan Hines cake mix
2 small boxes of chocolate instant pudding
8 oz. sour cream
3 eggs
3/4 cup veg. oil
3/4 cup water
1 bag milk chocolate chips

Mix all ingredients until well blended. Beat all ingredients together well ( about 2 minutes). Stir in 1 chocolate chips. Pour into a well greased bundt pan OR 2 loaf pans and bake at 350 for 45 minutes (or longer). Let cool completely and remove from bundt pan.

 SO VERY GOOD!!!!

Vegetable Ranch Dip

1 cup sour cream

2 cups mayonaise

1/2 tsp pepper

1 tsp accent

1 tsp onion salt

1 tsp garlic salt

This is an INCREDIBLE homemade ranch dip!! My lifelong friend Lisa shared it with me and served it at a recent bridal shower! It was a hit! Serve with your favorite raw veggies! Enjoy!

Crockpot Creamy Ranch Chicken

4 skinless~boneless chicken breasts

2 cans cream of chicken soup

1 pkg dry ranch dressing mix

4 oz creme cheese (cubed)

Mix soup and dressing mix in crockpot. Add chicken, spooning soup mixture on top of chicken breasts. Cook on high for about 3 hours or on low for about 4.5 hours. Add creme cheese bits and cook about 30 longer. Serve with rice (or noodles), spooning soup mixture on top of the rice or you can shred the chicken and mix with rice and soup mixture. Enjoy!

**I got this recipe from my sweet friend Heather who lives in Georgia! It is so easy and delish!!!

Creamy Lemon Squares

20 vanilla wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter
1 pkg. (8 oz.) creme cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. baking powder
2 tsp. powdered sugar


PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

MEANWHILE, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.

BAKE 28-30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving.

I am not a huge lemon fan, but these little bars are AWESOME!!! So light and creamy~and no overkill on the lemon!! I have made these for several showers and have always been asked for the recipe!! It is one of my favorite Kraft recipe finds!! YUM!!

*** This recipe can also be made low fat by using all "low fat or reduced fat ingredients".....but I have to admit the real stuff is A LOT yummier!!

Pay Day Cake

1 box yellow cake mix

1 egg

1 cup miniature marshmallows

3/4 cup white syrup

1 10 oz bag of peanut butter chips

1/2 stick margarine

2 cups rice krispies

2 cups cocktail peanuts

Melt one stick margarine, add one egg and dry cake mix. Mix together and pat out in a 9X13 cake pan. Bake at 350* for 20-25 minutes. Take from oven and top with marshmallows. Return to oven until soft. In a sauce pan over medium heat, melt 1/2 stick margarine, 3/4 cup syrup and peanut butter chips until melted. Remove and stir in rice krispies and peanuts. Spread over cake and allow it to cool before cutting.

If you love a good Pay Day candy bar, then you will love this cake! It tastes just like the candy bar!! Enjoy!

Pink Limeade Punch

1 cup sugar

1 can frozen pink lemonade

1/2 canister powdered countrytime pink lemonade (strawberry can be substituted as well)

5 cups hot water

1 46 oz pineapple juice

2-2 liters of ginger ale

Combine first 5 ingredients together. Pour into 2 gallon size freezer bags and freeze. When ready to serve, allow punch to slightly thaw and place in punch bowl. Pour 2 liter of ginger ale over each bag of punch.

Yields 2 servings

This punch is AWESOME!! You WON'T be able to drink just one cup, at least I couldn't:-) I finally pitched the "punch cup" and went for a regular drinking glass! SO GOOD!!

Poppyseed Chicken

4 chicken breasts (cubed)

1-12 oz sour cream

1 can cream of chicken soup

1 stack Ritz crackers

1 stick of butter or margarine (melted)

2 tblp poppy seeds

Boil chicken and cut into 1 inch cubed pieces, set aside. Mix sour cream and cream of chicken together in a sauce pan and heat until bubbly. In a 9X13 casserole dish layer cubed chicken on the bottom. Next, layer sour cream and soup mix on top of chicken. Crush up Ritz crackers and mix together with poppy seeds. Sprinkle mixture on top of sour cream layer. Pour melted butter over top. Bake at 350* for 30 minutes.

I know there are TONS of recipes out there for Poppyseed Chicken, but this is the one I use and enjoy! It's easy, tastes great and also freezes really well! Just split into two 8 inch pans and make one for dinner and freeze one for later!

Bacon Wrapped Chicken

4 chicken breasts, uncooked

salt to taste

8 slices of bacon, uncooked

Onion-and-chive creme cheese spread, enough to coat

Flatten chicken breasts and cut in half lengthwise. On each strip, spread onion-and-chive cream cheese. Salt each strip. Roll each strip and wrap with bacon. Place each roll in a muffin tin, or closely together in a small baking dish. Bake at 400* for 35 min. Then broil for 2-3 min (or until bacon is crispy). Turn each roll over and continue broiling until bacon is crispy on all sides.

This is one of my really old recipes! I can't remember where or who I got it from, but it definitely is a keeper! I am always looking for something new to make for the "main dish" at dinner time and this one has been a favorite of ours! Enjoy!

Dump Cake

1 can cherry pie filling

1 can crushed pineapple (in juice-not syrup)

1 box yellow cake mix

1 stick of butter (melted)

brown sugar

Spray bottom and sides of a 9X13 inch pan/dish. Spread cherry pie filling on the bottom of the pan-it may not cover the entire bottom. Pour pineapple on top of cherry, including the juice. Sprinkle brown sugar on top of pineapple (as little or as much as you want, I just try and make sure I've sprinkled a little every where). Pour powdered cake mix on top of brown sugar. DO NOT MIX. Pour butter on top of cake mix. Bake at 350* for 20-25 minutes, or until the top starts to brown a bit.

I got this recipe from my precious friend Kathleen! It is G-O-O-D and not to mention E-A-S-Y!!! I would recommend serving it with a nice scoop of vanilla ice cream! Enjoy!

Taco Soup

1 can of rotel

1 can kernal corn (undrained)

1 can kidney beans (undrained)

1 can black beans (undrained)

2 cans tomato sauce

1 package dry Ranch mix

1 package dry taco mix

1 pound ground beef/or turkey

Brown meet. Combine all the above ingredients in a stock pot and simmer until hot!

Yes people, it is that SIMPLE!! It doesn't get any better than that!! Serve it up with some warm cornbread and it is a tummy pleaser! Of course you can always add the toppings such as cheddar cheese, tortilla chips, and sour cream!! YUM....This recipe came from my sweet, dear from Amanda! I will never forget the day she gave it to me! We were teaching together at Elmore Park and I was desperate for a new recipe. She seriously had it memorized! She jotted it down for me on a little yellow post-it and I have been making it since!

Pecan Pie Bars

Crust:

2 cups all purpose flour
1/2 cup powdered sugar
1 cup butter

Preheat oven to 350*. Mix flour and powdered sugar. Cut in butter until crumbly . Press firmly on bottom of ungreased 9X13 pan/dish. Bake for 15 min.

Filling

1 can sweetened condensed milk
1 egg
1 tsp vanilla
1 6 oz bag of Health bits
1 cup chopped pecans

Mix milk, egg, and vanilla. Stir in Heath bites and nuts. Spread evenly over hot crust. Continue baking for 25 to 28 minutes at 350*. Cool and refrigerate until firm (2-3 hours). Cut into bars.

This is such a wonderful recipe! If you love pecan pie, you are sure to love these! And the best part is you get a little taste of chocolate in there! This recipe comes from Jason's Aunt Cathy! She has some of the BEST recipes! Enjoy!

Sausage Stars

1lb. of sausage (cooked and crumbled)
2 cups of shredded cheese
1 red bell pepper chopped
1 small can of chopped olives
1 envelope of dry Ranch dressing mix (prepared)
-1 cup milk
-1 cup mayo
1 pkg Wonton wrappers (found in the produce dept near the tofu~they come in square or circles)

Mix all ingredients together and let sit for 30 minutes-1 hour. Mixture can be prepared night before. Use mini muffin pan and spray with PAM. Place a wonton wrapper in each hole. Push the wrapper down into muffin tin to make a "star” using tart shaper. Spray with PAM and place in oven for 5-7 minutes at 350* until lightly brown...take it out and scoop small amount of mixture and place in each star. Put back in oven until mixture is hot and bubbly...ENJOY!

**These little things have been a HIT for me at every shower or party I have made them for!! I always get asked for the recipe, so I thought I would share! Of course, this is not my own! I got it from my precious friend Kim McMillen! You won't be disappointed!

Chocolate Chip Cookie Dough Cheesecake Bars

CRUST

1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips (I used regular chocolate chips and chopped them up in the food processor)

Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool

COOKIE DOUGH

5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.


FILLING

10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30-35 minutes, or until set. Transfer to wire rack.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars. Cool bars in pan completely, about an hour. (This part is optional)

Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

**These are FANTASTIC! I LOVE chocolate chip cookie dough and I LOVE cheesecake, so I thought I would try them out! I'm so glad I did! The recipe came from this great baking website called Bake or Break. My only recommendation is that after they have cooled completely, store them in the refrigerator. They are MUCH better when chilled! I promise you won't be able to eat just one:-)

Chocolate Cobbler

1/2 stick butter

1 cup flour

1 and 1/2 tsp baking powder

1/2 tsp salt

2 tbls cocoa and 1/4 cup cocoa

1/2 cup and 1 cup sugar

1/2 cup milk

3/4 cup water

Melt ½ stick butter in 8x8 baking dish. Mix 1 cup flour, 1½ teas baking powder, ½ teas salt, 2 TLB cocoa, ½ cup sugar, and then add ½ cup milk. Pour mixture over butter. Mix 1 cup sugar and ¼ cup cocoa. Sprinkle over mixture in pan. Pour 3/4cup very hot water over this. Do not stir. Bake at 350 for 30 min.

**Double the recipe for 9x13 dish.

This stuff is A...M...A...Z...I...N...G!!! Make you want to slap someone good!!! I got the recipe from an old friend, Leigh Hughs. Once it comes out of the oven, let it cool for about 20 min, serve it up with some vanilla ice-cream....Oh my....HEAVEN!!! ENJOY!

Cream Cheese Frosting

2 package (8 ounces) cream cheese, softened

1/2 cup butter (unsalted), softened

1 teaspoon vanilla

2 cups powdered sugar

Beat cream cheese, butter and vanilla in a medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed 1 cup at a time, until smooth and spreadable. **Frosting can be refrigerated ** Add (very small amounts) of milk if you need to thin out.

**For a Chocolate Cream Cheese Frosting add 2 ounces unsweetened baking chocolate, melted and cooled with the butter

Recipe from All Recipes recipe. Enjoy!

Easy Cheesy Corn Bake

4 oz. (1/2 of 8 oz pkg) Cream Cheese, softened
3/4 cup milk
3 eggs, beaten
1 can whole kernel corn, drained
1 can cream corn
1 pkg corn muffin mix (I use Jiffy)
1 cup Shredded Cheddar Cheese

Preheat oven to 375. Whisk cream cheese and milk until smooth. Stir in remaining ingredients until well blended. Pour into a 13X9-inch baking dish spraying with cooking spray. Bake about 35 minutes, or until golden brown.

This side dish is fabulous and SO easy! Our pastor's wife, Karin Conlee, made it for us when we had Macie and it has become a favorite ever since! The recipe is from Kraft recipes.

Sweet Green Beans

4 cans green beans-drained
4 slices uncooked bacon chopped
1 stick butter
1 cup brown sugar
1 tsp. garlic powder

Place green beans and chopped bacon in 9 x 13 baking dish. On stove melt butter and add brown sugar, then bring to boil. Add garlic powder and mix well. Pour over green beans and put in 350 oven. Cook for an 1 1/2 hours stirring every 30 minutes.

This recipe came from my sister-in-law Wendy, and it is delicious! Most people aren't big fans of green beans, but I promise, you won't be disappointed with these! The sweetness adds such a wonderful flavor! Enjoy!

Strawberry Tartlets

8-10 tartlet shells (mini pie shell crusts)

1 quart of strawberries

1 container of strawberry gel

Whipped topping (I used the new Cool Whip in the can)

Bake tartlets as directed on package. Allow tartlets to cool. Wash and cut up strawberries in desired size. Add strawberry gel to cut up strawberries and mix. Add strawberry mixture to tartlets. Top with Cool Whip and serve!

These little desserts are FANTASTIC! A perfect summer dessert and SO EASY!!! I did not use the entire container of strawberry gel, but really it's all up to preference on how much you use! Enjoy!

Sherry Chicken and Rice

4 chicken breasts

1 stick butter (melted)

1/2 cup cooking Sherry

salt and pepper for seasoning

2 cups white rice (cooked as directed)

1 cup sour creme

1/4 cup mayo

2 cans creme of chicken soup

1/2 tsp paprika

Preheat oven to 350*. In a 9X13 dish pour in butter and sherry. Salt and pepper chicken breasts to taste on both sides and place on top of butter/sherry mixture. Bake chicken 1 hour (or 45 min if using boned chicken breasts). Remove chicken breasts from butter/sherry mixture and cool. Set aside the butter/sherry mixture for later use. Once chicken has cooled, cut up into 1" cube size pieces and set aside. Cook rice as directed on box and set aside. Mix sour creme, mayo, creme of chicken soup, and butter/sherry mixture together in a medium sized bowl. Place your cooked rice in the bottom of your 9X13 dish. Then layer cubed chicken over your rice. Next, poor your creme sauce over the chicken and top with paprika. Bake 45 min at 350*. Enjoy!

This is a wonderful recipe that I got from my sister-in-law a few years back. It does have several steps to follow that can appear time consuming, but really it is easy, and so worth the time! The cooking sherry gives it a great flavor! If you don't think you can eat the entire 9X13 dish, you can always separate into (2) 8X8 dishes and bake one and freeze the other! That is usually what we do! And when your ready to cook the other, you can just preheat your oven to 350* and pop it in and cook until bubbly (it usually takes about an hour if it is frozen, and 45 min if you have allowed it to thaw out).

Breakfast Quiche

1 pie crust (from the refrigerator section)
8 slices of bacon
4 green onions (chopped)
2 cups of shredded swiss cheese
6 large eggs
1 cup whipping crème
½ tsp. salt
1/8 tsp red pepper
1/8 tsp white pepper
1/8 tsp nutmeg

Place crust in a 9 inch pie dish, pressing dough up the sides and rim of dish. Bake crust @ 400 for 7 minutes and set aside. Lower oven temperature to *350. Stir together all ingredients in a medium sized bowl. Poor mixture into cooked crust and bake @350 for 35-40 min.

I had this quiche at my friend Jana's house this week and it was SO GOOD! She did such a great job making it! I LOVE, LOVE, LOVE breakfast/brunchy food so this one hit the top of the list! A must try! Enjoy!

Herb-Roasted Pork Tenderloin

1/4 cup Worcestershire sauce

1/4 cup soy sauce
1/4 cup vegetable oil
1 t. dried thyme
1 t. dried marjoram
1 t. rubbed sage
1 t. garlic powder
1 t. onion powder
1 t. ground ginger
1 t. salt
1 t. pepper
1 (1 1/2 lb) pkg. pork tenderloin

Stir together first 11 ingredients in a zip-top freezer bag.
Prick pork with a fork and place in marinade, turning to coat. Seal and let stand at room temperature 30 minutes or chill 2 hours. Remove from marinade, discarding marinade. Place pork on a rack in a roasting pan. I marinated mine all day since I wasn't going to be home during the day and it turned out great!

Bake at 350 for 40-60 minutes or until a meat thermometer inserted into
thickest portion registers 160. Or grill at 350 for about 40 min. Enjoy!

**This is one of my FAVORITE marinades! I got the recipe from a sweet friend, Amanda Savage! I promise you won't be disappointed!

Peanut Butter Snaps

1-cup butter

1-cup sugar

1-cup brown sugar

2-eggs

2/3-cup peanut butter

2 tsp vanilla extract

2 -2/3-cups all purpose flower

2 tsp baking soda

1/4 tsp salt

Cream together butter, sugar, brown sugar. Add eggs one at time. Next, add peanut butter and vanilla, mixing well. Set aside. In a separate bowl, combine all purpose flower, baking soda, and salt. Slowly add flour mixture to creamed mixture until well combined. Chill dough for about 30 min (if you have time). Roll dough into 1 inch balls and mash tops cross ways with sugar covered fork. Bake at 350* for 10-12 min.

**This is a wonderful recipe for basic peanut butter cookies! It came from my mom, who is a GREAT cook! Since Macie LOVES peanut butter, we make these often:-) I recommend chilling the dough if you have time~it improves the texture of the cookie~ but they will still be delicious even if you don't have time! Also, the thing I LOVE about cookie dough is that it freezes VERY well for later use. I usually bake half the dough, and then freeze the other half for another day! Enjoy!

To freeze: Place unused cookie dough on plastic wrap or wax paper and roll into a "log" shape. Next, wrap dough in aluminum foil and then freeze. When your ready to bake, remove dough, thaw, and bake as directed.

Fresh Strawberry Cake

Cake:
1 box plain white cake mix
1 3 oz. pkg. strawberry jello
4 tbsp. flour
1/2 cup sugar
1 cup vegetable oil
1/2 cup whole milk (I used 2% and it turned out fine)
4 eggs
1/2 cup finely chopped strawberries with juice

Preheat oven to 350. Place cake mix, jello, flour, sugar in large bowl. Add oil, milk, eggs, and stir on medium for 1 minute. Add the strawberries and mix on medium until thoroughly blended about 3 -4 minutes. Pour into 2 or 3 (I do 3 layers) well greased and floured cake pans. Bake in center rack of oven for 28- 30 minutes. Cool at least 10 minutes, take out of pans and cool completely on cake rack until completely cool. Frost cake and keep in refrigerator for up to a week.

Frosting:
1 stick pure butter, softened
1 8 oz. cream cheese, softened
3 1/2 cups powdered sugar
1/2 cup fresh strawberries - chopped very fine and drained well

Mix butter and cream cheese until fluffy. Add powdered sugar a little at a time. Add the strawberries and stir thoroughly but gently. Let rest a few minutes and then frost cooled cake. Make sure to frost in between each layer!

**This cake is simply AMAZING~seriously, you should go make it now!!!! The recipe came from a lady in my Ester Bible Study group and she was generous enough to share it with me! I only used 2 cake pans so cooking time took a little longer, I would have made 3 layers, but only had 2 pans. Also, when making the frosting, be sure NOT to use more strawberries than the recipe calls, and make sure you drain off all excess juice, otherwise your frosting will be too runny and will not stick to the cake! I learned the hard way the first time around:-) Enjoy!

Marinated and Grilled Pork Tenderloin

1 pork tenderloin (about 12 ounces)

Marinade:
1/2 cup soy sauce
2 oranges, juiced
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon ground ginger
½ teaspoon minced garlic


1. Combine marinade ingredients in measuring cup and stir to combine.

2. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator or all day before evening preparation.

3. Preheat an outdoor grill or preheat oven to 350 degrees F.

4. Remove pork tenderloin from marinade. Place tenderloin in foil and onto grill or into oven. If you cook it in the oven, be sure to place the tenderloin inside a pan or dish after putting it in aluminum foil, so the juices don't leak out into the bottom of your stove.

5. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.


**This recipe is one of Paula Dean's and it turned out great! I chose to grill the tenderloin and it turned out fantastic! There is something about the "grilled" taste that just makes the meat that much better! Be careful not to overcook the meat, to prevent it from drying out. Enjoy!

Crockpot Chicken In Creme Chive Sauce

3-6 boneless chicken breasts ( I used 3)
1/4 c butter

1 -0.6 oz package of Italian salad dressing mix
-(Good Seasons Zesty Italian is the kind I used)
1 can of creme of mushroom soup

1/2 c of white cooking wine

1/2 of 8 oz tub of cream cheese with onion and chives




Place chicken breasts in crockpot. In pan, melt butter. Add dressing mix, soup, wine and cream cheese. Stir until combined and creme cheese is melted. Pour over chicken in crock pot. Cook 4-5 hours on low. Serve over pasta of your choice.

I LOVE a good crockpot recipe. I cooked mine on low for 1 hour and then on high for 2 hours and it turned out perfect. Once the chicken was done, I set it aside and took the remaining sauce in the crockpot and poured over spiral whole wheat pasta! Enjoy!

**For a side dish I roasted potatoes, zucchini, squash, and asparagus

Chicken Tortellini Soup

9 oz packaged Cheese Tortellini (found in the refrigerator section near the cheeses)

1 can of chicken broth

2 chicken breasts (cooked and cubed or shredded depending on how you like your chicken)

2 cans of cream of chicken

2 cups milk

1 package of spinach (thawed and drained)

Thyme and Pepper to taste

Place tortellini and 1 can of chicken broth in a medium sized sauce pot and bring to a boil. Add remaining ingredients, bring to boil, and then reduce heat to medium and simmer until heated through.

This recipe is REALLY simple and delicious! One of our friends made it for us after Macie was born and it was so good!! For a "lower fat" version, use fat-free broth and cream soup, as well as skim milk. Otherwise you can use whatever you like! When I make it I also only use 1/2 a package of the spinach, because my hubby is not a huge fan of spinach, but of course you can make to your liking! Enjoy!

Simple Sonoma Brownies

1/2 c butter
3 oz. unsweetened baking chocolate, chopped
1 c sugar
pinch of salt
2 large eggs, at room temperature*
1 teaspoon vanilla extract (I usually add 2 teaspoons)
3/4 c flour
3/4 c chocolate, peanut butter, or white chocolate chips (optional)
Preheat the oven to 350 F (180 C). Lightly grease an 8-inch square baking dish, preferably glass.

In a saucepan over low heat, combine the butter and chopped chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips, if using (and I recommend using them! My favorite is any kind of milk chocolate chip!!)

Pour the batter into the dish and spread evenly. Bake until a toothpick comes out almost completely clean, about 30 minutes (don’t overbake). Transfer to a wire rack to cool completely.

*If you forget to take two eggs out of the fridge ahead of time, simply set them in a bowl and pour very warm (but not hot) water over them. Let them sit in the water bath for a few minutes while you mix everything else, then when you’re ready for them, they should be almost at room temperature.

This recipe came from the Williams-Sonoma Dessert Cook Book and the best part is they only dirty up ONE sauce pan!!! Enjoy!

Molten Chocolate Cakes

4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour

1. Preheat oven to 425 degrees. Grease 4 custard cups or souffle dishes. Place on baking sheet.
2. Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.
3. Bake 13 to 14 min. or until sides are firm but centers are soft. Be sure not to overcook!! Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes.

**Serve with vanilla ice-cream or cool whip

For all you chocolate lovers out there, these are seriously like small bites of heaven!! YUM!! There are tons of recipes out there for different versions of these, but this one is my favorite! The original recipe is off the Baker's Chocolate box, but I found it online as well!

The BEST thing about these are that they can be made a day ahead. Just pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed the next day!! Enjoy!

Banana Nut Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar

1 teaspoon vanilla extract
1 egg, lightly beaten
1/3 cup oil

1 cup chopped pecans (optional)

Crumb Topping

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
2 tablespoon butter

1/2 cup pecans (optional)

1. Preheat oven to 350. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

3. In another bowl, beat together bananas, sugar, vanilla, egg, oil, and pecans (if desired). Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

4. In a small bowl, mix together brown sugar, flour, cinnamon, and pecans (if desired). Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

5. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

There aren't enough words to describe how great these muffins were! I made them yesterday for breakfast and they were FABULOUS!! I found the recipe at allrecipes.com. I did alter it slightly. I substituted oil for the butter called for in the recipe, I added pecans to both the batter and topping, I added a teaspoon of vanilla, and I also added an extra tablespoon of the butter to the topping. I thought the nuts added a lot to the recipe and would highly recommend it if you like nuts. The recipe stated that it would make 10 muffins, but I used a 12 muffin tin and it made 12 very large muffins! I will most definitely be making these again! Enjoy!

Artichoke Cheese Dip

1 can drained artichokes (break up the artichokes before mixing with everything else)
1 cup grated parmesan cheese
1-8 oz. cream cheese (softened)
1/2 cup mayo
1/2 teaspoon dill
1/4 tablespoon minced garlic

Mix everything together put in baking dish (I used a glass 8" pie dish)
Bake for 15 minutes at 400 degrees

**I always serve with Frito Scoops

This is another great recipe that I got from my hubby's Aunt Cathy! It's wonderful! And you don't even have to love artichokes to like this dip! I promise, no one EVER knows what is in the dip, and I get SO many compliments on it! When they do find out what's in the dip, they are shocked! This dish is also EXTREMELY easy!! Enjoy!

Cheesy Sausage Breakfast Casserole

1 roll crescent rolls ( I used the Pilsbury Big and Buttery 50% larger than the normal rolls-they work so much better!)
12 oz roll of sausage-cooked and crumbled
2 cups Colby/Monterey Jack cheese
5 eggs slightly beaten
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper

Preheat over to 350*. Grease bottom of 9X13 baking dish. Unroll crescent roll dough, and press into bottom of dish (pushing dough 1/2 to 1 inch up sides of dish). Spread sausage over crust. Sprinkle with cheese. Mix egg, milk, salt, basil, and pepper together, and pour over cheese layer. Bake at 350* until eggs have set and puffed up a little.

This recipe is GREAT! I have made several different versions of this casserole and so far this is my favorite! Every time I make it for a shower, brunch, or for guests, I get so many compliments! BUT....all the credit goes to my hubby's Aunt Cathy. I did get the recipe from her! Enjoy!

Barbecue Biscuit Cups

1 pack of Grands Biscuits (8 count)-I used the Homestyle kind

1 lb. ground beef or ground turkey-I used ground turkey

1/2 cup BBQ sauce-I used Kraft Light Original

Shredded Cheddar Cheese

2 tblsp. brown sugar

2 tblsp. finely chopped onion (optional)-I did not use

Preheat oven to 350* and grease 8 muffin tins. Brown meat and onions (if you choose to use them) in a skillet until cooked through. Place biscuits into greased muffin tins , pressing dough into bottom of tens and up sides. Drain meat (if needed) and return to heat. Pour in BBQ sauce and brown sugar, then mix, allowing it to heat up a little bit. Divide meat mixture into each dough cup. Cover meat with cheddar cheese and bake about 12-15 minutes.

*I personally only used 6 muffin tins and just cooked the additional two biscuits and saved for later. These turned out WONDERFUL and are very kid friendly! I will definitely be making these again!

**Recipe was taken from my friend, Leslie.

My New Food Blog!

So I have decided to take on another blog in addition to my family blog!  I am very excited about being able to post some of my BEST recipe finds!  In no way do I, nor will I,  claim to "come up" with these wonderful recipes on my own, but I have found a new joy in cooking and just want a way to share the great finds with friends! I will ALWAYS give credit to the original source! If you are anything like me, I am always looking for something new and different to cook for the family, rather than the same old stuff!  I have two VERY picky eaters that live at my house, so usually the things I make are very simple and easy! I hope you enjoy the blog and I look forward to your comments!!!