Loaded Mashed Potatoes

1 small box instant mashed potatoes, prepared
4 oz cream cheese, softened
1/2 cup sour cream
1/4 cup green onions, chopped
1/2 tsp pepper
1/4 tsp kosher salt
1 cups sharp cheddar cheese, grated and divided

Preheat oven 350. Mix all ingredients together in a baking dish reserving the green onions and 1/2 cup of the cheese. Bake 15-20 minutes, stir, return to oven and continue to bake an additional 20 minutes. Stir in green onions and top with cheese. Bake for 5-10 minutes, or until cheese on top is completely melted.

**Instant potatoes can be substituted for 1 (22oz) package of frozen mashed potatoes OR you could make your own potatoes by preparing a family size serving of Idaho potatoes.

Recipe from: Amanda Harris

Coconut Cream Pie

Ingredients:

3/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks
2 Tbsp butter
1 tsp vanilla
1 cup flaked coconut
1 baked pie crust
1 cup whipping cream
1/4 cup sifted powder sugar
Garnish: toasted flaked coconut

Instructions:

* Start with a pie crust, and bake it in the oven. I used two: one for the base, and part of a second one for the pretty crust.
* Combine sugar, cornstarch, and salt in a heavy saucepan; gradually stir in milk.
* Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute. Beat egg yolks; gradually stir about one-fourth of egg mixture to your hot mixture; add remaining eggs to hot mixture, stirring constantly. Cook, stirring constantly, 1 minute or until temperature reaches 160, or a nice thick consistency.
* Remove from heat; stir in butter, vanilla, and 1 cup flaked coconut. Pour into pastry shell.
* Cool completely. Cover and chill 1-2 hours.
* Toast the bigger coconut flakes, if you like. Beat whipping cream at high speed with an electric mixture until foamy, gradually add powdered sugar, 1 tablespoon at a time, beating until soft peaks form. Spread into cooled pie crust. Top with the toasted coconut.

Total Time: 40 minutes, plus chill time
Serves: 8 slices

**Seriously, this stuff was A.M.A.Z.I.N.G!!! I have never really been a huge fan of coconut creme pie, but this one has WON ME OVER!!! It was a HUGE hit at our house! Enjoy!

Crockpot Chuck Tender Roast

Chuck Pot Roast

1 packet Hidden Valey Ranch Mix
1 packet McCormick Auxjus Gravy
1 stick of butter
Peperoncini Peppers (aka: banana peppers, but a little spicier)

Place roast in crockpot on LOW. Sprinkle packet of ranch mix over the roast. Add one packet of gravy mix, sprinkling it over the top as well. Place the stick of butter on top of the roast. Add as 5 peppers (or more if you like!) to the top of the roast. Allow roast to cook for 8 hours. DO NOT add water!!

Recipe from my sweet friend Amanda, who got it from here. Enjoy!

Italian Chicken Marinade

1 package Good Seasons Italian Dressing Mix
1 cup white wine
2 tablespoons olive oil

SO easy! SO good!!
**Vegetables can also be marinated using this for about 1 hour.

Recipe from: Rachel Ray Magainze

Teriyaki Marinade

1 cup soy sauce
1/2 cup white sugar
1/2 brown sugar
2 chopped green onions
2 tablespoons oil
1/2 teaspoon garlic
1/2 teaspoon pepper

Recipe from: Rachael Ray Magazine

Mini Cookies and Cream Cheesecakes

* 42 Oreos, 30 left whole and 12 coarsely chopped
* 2 pounds cream cheese, softened
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 4 large eggs, lightly beaten
* 1 cup sour cream
* pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

Divide batter among pans. Bake for about 22 minutes or until filling is set.

Cool completely on wire racks. Refrigerate overnight. Remove from pans just before serving. Top with Whipped Topping if desired!

Makes 30 cheesecakes.

**These were AMAZING!!! And honestly, really easy! I halved the recipe because heaven knows I DID NOT need 30 cheesecakes in my house to tempt me!!! :-) They turned out EXCELLENT!

**I made my own whipped topping for the top: Recipe Below:

Whipped Topping:

1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla

Beat whipping cream on high until it thickens to the consistency of cool whip and will form a stiff peak. About 7 minutes. Add powdered sugar and vanilla and beat until combined! Serve over cheesecakes. Whipped topping can be stored in the fridge for later use!

Recipe from: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

Slow Cooker Pulled Pork

Ingredients

* 1 (2 pound) pork tenderloin
* 1 (12 fluid ounce) can or bottle root beer
* 1 (18 ounce) bottle your favorite barbecue sauce
* 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

**This recipe was GREAT! So simple and perfect for a lazy Saturday at home! I did not mix the BBQ sauce with the meat, we just put it on the buns because I wanted to be able to use the leftover meat for additional meals such as: (Nacho's, on top of salads, over a baked potato, ect.) The additional meat can be frozen if needed and pulled out and thawed to used when needed. Enjoy!

**I used Corky's BBQ sauce~It was great!

Original Recipe from: AllRecipes.com