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TROPICAL DUMP CAKE



Ingredients

1 20 ounce can cubed or crushed pineapple
1 15 ounce can tropical fruit
1 package of orange cake mix
1 1/2 sticks of butter
1/2 cup instant oatmeal
1 cup coconut flakes


How to Make It

Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream.

No-Bake Nutter Butter Nutella Pie



Ingredients

FOR THE CRUST:
24 whole Nutter Butter Cookies
¼ cups Butter, Melted
FOR THE FILLING:
16 ounces, weight Cream Cheese, Softened (2 Packages)
¾ cups Granulated Sugar
1 teaspoon Vanilla Extract
½ cups Nutella
½ cups Whipping Cream
FOR THE NUTELLA GANACHE (OPTIONAL):
¼ cups Nutella
¼ cups Whipping Cream


How to Make It


Spray a 9-inch pie plate with non-stick cooking spray and set aside.
Place Nutter Butter cookies into a food processor and grind until they are fine crumbs. Stir together with melted butter.
Press into prepared pie plate. Place into refrigerator to chill.
For the filling, whip cream cheese and sugar together until well blended. Stir in vanilla extract and Nutella. Scrape sides of bowl and mix again briefly. Stir in cream and then increase speed and whip 3 minutes or until very thick.
Pour into pie crust and smooth the top. Refrigerate until set, at least 2 hours.
To serve, prepare Nutella ganache by microwaving Nutella and cream together until a thin sauce forms. Drizzle over pieces of pie.

the BEST (and easiest) homemade Mac & Cheese (with Bacon!)



Ingredients

Homemade Mac & Cheese (or Bacon Mac & Cheese)
1 pint heavy cream/whipping cream (can also use 1/2 pint, just won't be as creamy)
1/2 teaspoon rosemary (fresh is best, dry will work)
Salt & pepper to taste
Bacon, cooked crisp and crumbled (optional, but seriously YUMMY)
Veggies, steamed (optional, I like asparagus or broccoli)
2 cups grated cheese, I used cheddar
16oz box elbow noodles, cooked


How to Make It

Boil water and cook elbow noodles according to package directions.
In large saucepan over medium heat, stir heavy cream and rosemary. Bring to a boil and continue stirring until reduced and thickened (should be the consistency of a thin gravy). Stir in crumbled bacon, cheese and any steamed veggies, just until cheese is melted. Add salt and pepper to taste.
Drain elbow noodles and put in large bowl. Pour cheese mixture over top of noodles and stir until well blended.

No-Bake Lemon Pie



Ingredients

Crust:
1 ½ cup flour
1 cup shredded coconut
1/2 cup powdered sugar
3/4 cup soft butter
Filling:
18 oz lemon yogurt (use greek style – like Chiobani)
1 4 oz pkg instant lemon pudding
3 oz. cream cheese
1 tsp lemon extract
8 oz. cool whip
1 cup toasted coconut for topping


How to Make It

For crust – preheat oven to 350. Butter a 9” or 10” tart pan with removable bottom
Combine the flour, coconut and sugar in a large bowl with an electric mixer. Add butter and beat on low until moist clump form. Press dough in prepared pan and bake about 25 minutes or until the crust is light brown. Set aside to cool. Then remove sides by pushing up lightly on the removable bottom.
For filling, combine the yogurt, pudding and cream cheese until well combined. Spoon into cooled crust. On top place cool whip though you may not want to use it all.
Sprinkle toasted coconut* on top and refrigerate at least 4 hours.
Notes: to toast coconut – place coconut in a large skillet and stir over med high heat until the coconut is toasted. Be careful not to burn.

My Mom's Perfect Thanksgiving Stuffing



Ingredients

1 onion, diced
1 green pepper, diced
1 c butter
3/4 c diced celery (celery seed can be used, maybe a teaspoon or so)
2 eggs, beaten
2 c canned chicken broth
1 16 oz. bag of pepperidge farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag)
1 16-20 oz. bag soft bread cubes
garlic
poultry seasoning
fresh parsley or dried parsley flakes
1/2 tsp oregano
1 reynolds turkey sized baking bag


How to Make It

1 In large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
In fry pan:
Melt butter over a medium high heat. Sautée onions, green pepper and celery (or celery seed) until all is softened and translucent.
Pour melted butter and vegetables over all bread cubes and crumbs.
Mix in the two beaten eggs. Toss.
Add:
1 tsp. Garlic Powder
1 tsp. Poultry Seasoning
2 Tablespoons Dried Parsley
1 Tsp. Oregano
Toss again.
Now pour chicken broth over all of mixture, making sure that stuffing is ALMOST wet, (you want it to be more than damp, but not downright wet) so that stuffing doesn’t dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed). (Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)
Toss once again, making sure all bread is well coated with all ingredients.
Stuff the turkey, packing tightly, but not too tightly, (as in "don't really jam it in there") at both ends. (If you have any left over, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in oven with turkey for extra stuffing)
Use softened butter, and using fingers, rub butter all over turkey until coated, and then shake a little paprika over top of entire turkey.
Put about 2 tablespoons flour inside baking bag before putting the turkey inside. Push turkey into bag,close bag tightly, make three slits across the top of the bag for ventilation, and put into roaster pan. Put lid on roaster, and then bake, following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr. to one hour, but really holds in the juices and turkey stays very moist and juicy.)
No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
2 **Note**: Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out.
(What broth I don't need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)


Serves:
a large Thanksgiving table!
Prep Time: 1 Hr
Cook Time: 2 Hr

Caramel Banana Upside Down Bread



Ingredients

½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in ¼ inch rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup coconut or vegetable oil
⅓ cup buttermilk
1 teaspoon pure vanilla extract
For the Caramel Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream

How to Make It




Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas in the pan.
In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

Pizza Grilled Cheese



Ingredients

4 sliced bread
butter
4 mozzarella, sliced
pepperoni (cut in half or mini)
Italian seasoning or basil
Parmesan cheese (opt)
pizza sauce (for dipping)

How to Make It




*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.

Cream Cheese Chicken Enchiladas



Ingredients

5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas


How to Make It

1. Preheat oven 325 degrees.
2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Snickerdoodle Muffins



Ingredients

1 1/2 c Self rising flour
1 c oats
1/2 c sugar
1 egg
4 Tbsp butter
1 tsp vanilla
1/3 c sugar
1 tsp cinnamon
1 c milk


How to Make It

mix all dry ingredients together, flour,oats,1/2 cup of sugar
Mix together egg, butter and vanilla and milk
add wet mixture to dry mixture, mix until everything is mixed well.
fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes.
While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. once muffins are out put topping on muffins. If you prefer a lot of topping brush a little melted butter ontop of muffin to get more of the topping to stick.

FRENCH TOAST BAKE



Ingredients

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

How to Make It


Melt butter in microwave & add brown sugar….stir till mixed.
Pour butter/sugar mix into bottom of 9 x 13 pan….spread around
Beat eggs, milk, & vanilla
Lay single layer of Texas Toast in pan
Spoon 1/2 of egg mixture on bread layer
Add 2nd layer of Texas Toast
Spoon on remaining egg mixture
Cover & chill in fridge overnight
Bake at 350 for 45 minutes (covered for the first 30 minutes)
Sprinkle with powdered sugar
Serve with warm maple syrup
Side Note: I have NOT tried this with my gluten free bread. I’m sure it would work, but just have not tried it.

Homemade Krispy Kremes recipe



Ingredients

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.


How to Make It

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Easy Cheesy Breadsticks



Ingredients

1 tablespoon parmesan cheese
1/4 teaspoon garlic salt
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 (10 ounce) can prepared pizza crust
1 tablespoon dried basil


How to Make It

Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Re cut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce
Serves: 12
Yield: 24 sticks

Root Beer Baked Beans



Ingredients

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce


How to Make It

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

Chili Dog Casserole



Ingredients

2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
1 (16 oz) package beef frankfurters (I prefer Ball Park)
10 (8 inch) flour tortillas (the fajita sized ones)
1 (8 oz) package Cheddar cheese, shredded


How to Make It

Preheat oven to 425 degrees
Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.
Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

CHEESY CHICKEN N BROCCOLI BAKE



Ingredients

1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls


How to Make It

Preheat oven to 350ºF.
Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)
Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

Easy Calzones



Ingredients

2 sheets of pie crust prepared or make your own.
or use this recipe for frybread
5 tomatoes sliced thin.
a Tablespoon Herbs (Rosemary,oregano, basil or any Italian herbs)
Cream cheese, Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)
salt and pepper to taste.
Blend the herbs and cheeses together


How to Make It

Roll out one crust…lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste.
add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little egg well beaten to ensure seal.
Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top…(You could also bake at 375 until brown. Serve with a good marinara sauce.

rawberry Cotton Candy Salad



Ingredients

1 can sweetened condensed milk
2 cups crushed pineapple, well drained
1 cup strawberry pie filling
12 oz tub cool whip
8 large strawberries, halved
3/4 cup pecans, chopped


How to Make It

Fold all ingredients together.
Top with strawberries
Chill and Serve. Enjoy

Strawberries 'n Cream Cake



Ingredients

6 eggs, separated
1 ½ cups sugar, divided
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons water
1 ¾ cup flour
½ teaspoon salt
16 oz carton heavy whipping cream (more if you want to decorate)
½ cup confectioners’ sugar
½ teaspoon vanilla extract
5 cups sliced fresh strawberries


How to Make It

Separate the eggs and place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. (This helps them whip up better.)
Preheat the oven to 325 degrees. In another bowl, whisk the egg yolks until slightly thickened. Gradually add ¾ cup of sugar, whisking well until thick and lemon colored. Beat in the lemon juice, oil. and water. Combine the flour and salt and add to the yolk mixture.
Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining (¾ cup) sugar, 1 tablespoon at a time, beating on high until glossy peaks form. Fold a fourth of the egg whites into yolk mixture. Then add the entire yolk mixture into the remaining egg whites and gently fold in. (only a few seconds on lowest speed of mixer.)
Gently spoon into an ungreased 20” tube pan; smooth the top. Bake at 325 degrees for 35-45 minutes or until cake springs back when lightly touched. The top will be nicely browned. Immediately invert the pan; cool completely.
For the whipped topping
Tip: Put your mixing bowl in the fridge to chill; this helps the cream to whip up better.
In a large bowl, beat the heavy cream until it begins to thicken. Add the confectioners’ sugar and vanilla; beat until stiff peaks form.
Run a knife around the sides and center of the pan; remove the cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with the remaining cake layer; spread remaining whipped cream over the top and sides of the cake. Arrange berries on sides and top of cake.
Keep refrigerated.
Notes
© Musings From a Stay At Home Mom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe.

Heavenly Pineapple Angel Food Cake



Ingredients

1 - 16 ounce Angel Food Cake mix
20 ounces (1 can) crushed pineapple, in natural juice
8 ounces lite non-dairy topping or sweet whipped cream
1/2 cup toasted coconut (optional)


How to Make It

Preheat oven to 350 degrees F.
In a large bowl, mix the Angel Food Cake mix & the crushed pineapple including juice, until blended. Note: The mixture will start to froth & then turn into this amazingly airy, fluffy mixture right before your eyes.
Pour the batter evenly into a greased 9" x 13" cake pan.
Bake at 350 degrees F for 30 minutes. Note: The cake needs to bake the full 30 minutes to insure that the center is done. The top of the cake will be a dark golden brown.
Cool completely and top with lite non-dairy topping or sweet whipped cream. Tip: With the back of a spoon lift the topping to make random little peaks (looks so pretty!).
Sprinkle with toasted coconut.
12 Servings

KING’S HAWAIIAN HAM AND SWISS SLIDERS



Ingredients

1 pack of King’s Hawaiian Original Sweet Dinner Rolls (12 pack)
1 lb deli ham, shaved/sliced (I just went to the lunch meat section!)
8 oz. block of swiss cheese, shredded
1 1/2 sticks butter
3 tablespoons dijon honey mustard
1 1/2 teaspoons worcestershire sauce
1 onion, thinly sliced
2 teaspoons poppy seeds (optional)

How to Make It




Preheat oven to 350 degrees
Melt butter over medium heat and saute the onions in the butter for 1-2 minutes.
Then add the mustard, worcestershire, and poppy seeds. Simmer for for about 5 minutes, until the onions are soft.
Cut the entire pack of rolls in half, horizontally…keeping all the top and bottom halves separately in tact.
Spray a 9×13 casserole dish with non-stick spray, place bottom half of rolls, and spoon 1/2 of the onion mixture over the rolls.
Add a slice of ham and sprinkle swiss cheese over each roll.
Cover with the top half of rolls.
Spread the remaining onion mixture and any extra cheese over the top.
Bake covered for 15-20 minutes, and once finished, separate for serving.

Ground Beef & Corn Casserole with Biscuits



Ingredients

Servings: 10
1 large yellow onion — chopped
2 cloves garlic — chopped or mashed
2 pounds lean ground beef
4 ounces diced green chiles — canned (mild)
16 ounces tomato sauce — canned
3 cups Jack cheese — shredded, divided use
4 teaspoons chili powder
1 1/2 cups corn — canned (drained) or frozen (thawed)
1 cup light sour cream
BUTTERMILK BISCUITS:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup buttermilk — VERY cold
8 tablespoons unsalted butter — melted, cooled


How to Make It

MEAT MIXTURE:
1. In a large skillet brown onion in a bit of olive oil. Add ground beef and continue until all the meat has lost its pink color. Add green chiles, tomato sauce, garlic, chili powder and corn and continue cooking gently for about 5-10 minutes. Add the sour cream and most of the Jack cheese and stir to combine. Set aside. (The meat mixture can be made ahead to this point and refrigerated.)
BISCUITS:
2. Adjust oven rack to middle position and heat oven to 375. Whisk flour, baking powder, baking soda, sugar and salt in a large bowl. (Or, you can sift it together.)
3. In a medium bowl (at least 1 1/2 cups or larger) combine the cold buttermilk and the melted and slightly cooled butter. Stir until buttermilk forms clumps.
4. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from side of the bowl.
5. Using a bit of flour on your hands, divide the biscuit dough in half.
ASSEMBLY:
6. With first half of biscuit dough, roll out to about 1/2 inch thick. Carefully place biscuits into an ungreased 9×13 pan.
7. Spoon the meat mixture on top of the biscuits and spread to level the meat.
8. Roll out the remaining biscuit dough and cut more biscuits. Place on top of the meat. Sprinkle with the reserved Jack cheese.
9. Place casserole in oven and bake for about 30-35 minutes, until the tops of the biscuits are golden brown. Remove and allow to sit for about 5 minutes. Serve.

Stuffed Meatloaf Roll



Ingredients

2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls


How to Make It

First: In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long.
Second: Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .
Third: Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 min. I also did it
with pizza dough too and that one had a thicker crust and
I also experimented with saran wrap instead of wax paper
and that seemed to work pretty good DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !! Someone just asked me this and I never thought anyone would misinterpret the directions

Peanut Butter Microwave Fudge Super Quick and Easy



Ingredients

1 lb box Confectioners sugar
2 T butter
1/3 C milk
1 C peanut butter


How to Make It

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!

Hummingbird Poke Cake




Ingredients

1 (18.25-ounce) box yellow cake mix
1 cup ripe, mashed banana
1 (8-ounce) can crushed pineapple, undrained
¼ cup vegetable oil
¼ cup water
3 eggs, lightly beaten
1 teaspoon ground cinnamon
1 cup finely chopped pecans
1 (3.4-ounce) box instant vanilla pudding mix
1½ cups milk
½ cup sweetened condensed milk
4 ounces cream cheese, room temperature
1 (8-ounce) container whipped topping, thawed
¾ cup confectioners' sugar
½ cup chopped pecans



How to Make It

Preheat the oven to 350 degrees and spray a 9x13-inch baking pan with cooking spray.
Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs, and cinnamon until smooth. Stir in 1 cup pecans.
Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.
Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart, using the end of a wooden spoon.
Using an electric mixer, beat pudding mix, milk, and sweetened condensed milk together at medium-speed until smooth and slightly thickened, about 2 minutes.
Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
To make frosting, use an electric mixer to beat cream cheese and ½ cup of whipped topping together. Add sugar and remaining topping and beat just until combined.
Spread frosting over cake and sprinkle with pecans.

Banana Pudding Cake Recipe




Ingredients

3 cups all-purpose flour
1¾ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
½ cup buttermilk
3 large eggs
1 teaspoon vanilla extract
2 cups mashed ripe banana
1 (3.4-ounce) box instant vanilla pudding mix
1 (8-ounce) package cream cheese, softened
1½ cups heavy whipping cream
1 box Nilla wafers
4 medium bananas, thinly sliced
Frosting
1 cup butter, softened
5 cups confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed



How to Make It

Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with baking spray with flour.
In a large mixing bowl, combine flour, sugar, baking soda, and salt.
Add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed with an electric mixer until smooth.
Beat in mashed banana.
Pour batter into prepared pans doing your best to fill them with equal amounts.
Place in oven and bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
Let cakes cool in pans for 10 minutes and then remove to wire racks to cool completely.
Place pudding mix and cream cheese in a medium bowl and beat with a mixer set to low speed until smooth. Gradually add in cream and beat until mixture is very thick.
Arrange about 15-18 vanilla wafers on top of one of the cake layers. Use a spatula to spread half of the pudding mixture on top of the wafers. Top with ½ of the banana slices placed in a single layer.
Place a second layer of cake on top of bananas, and repeat layers: vanilla wafers, pudding mixture, and bananas.
Top with final layer of cake.
Make frosting. Beat butter in a large bowl until creamy. Slowly add confectioners' sugar, beating until smooth. Add whipped topping and beat until evenly mixed in.
Spread frosting over top and sides of cake. Decorate with vanilla wafers.
Cover with plastic wrap and refrigerate up to 3 days.

Jalapeño Popper Dip




Ingredients

1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
1 8oz package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup shredded parmesan cheese
1 cup Italian seasoned bread crumbs
4 tablespoons butter or margarine, melted
1 tablespoon dried parsley



How to Make It

In a mixer or by hand, combine cream cheese and sour cream.
Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
Spoon into 8x8 baking dish, spreading evenly.
Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.
Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.
Serve with bread or crackers.

Easy 3 Ingredient No Bake Pudding Cake




Ingredients

3 small (4 serving size) packages instant pudding Prepared as directed (6 cups)
8 oz cool whip thawed
1 Box graham crackers



How to Make It

Lay out graham crackers in a 9 x 13 pan
Cover graham crackers with half of pudding
Layer graham crackers over the pudding layer
Cover graham cracker layer with remaining pudding
Top with cool whip
Refrigerate overnight or for at least 6 hours
Cut & serve like cake

Carrot cake recipe & coffee




Ingredients

225g (8oz)self raising flour
2 medium eggs
2 teaspoons baking powder (level the teaspoons)
150g (5oz) light brown sugar
150ml sunflower oil
2 ripe bananas, mashed
120g (4oz) grated carrots
70g (2.5oz) chopped walnuts
2tsp vanilla extract
1/2 tsp grated or ground nutmeg
1 tsp cinnamon
(a handful of dark chocolate bits or raisins - optional)
For the topping:
200g (7oz) full fat soft cheese
50g (2oz) very softened butter
50g (2oz) sifted icing sugar
1/4 tsp vanilla extract
chopped walnuts for decoration



How to Make It

Preheat the oven to 180C/fan 160C/gas mark 4/356F . Grease a 20cm/8inch deep round cake tin and line the base with baking parchment.
- Chop the walnuts coarsely.
- Grate the carrots coarsely too.
- Mash two ripe bananas with a fork.
- Measure all the ingredients in a big bowl and gently mix them together. Be sure, not to over mix.
- Turn the batter into the prepared tin and level the surface.
- Bake for about 50-60 minutes or until the cake is well risen and shrinking away from the sides of the tin.
- When the carrot cake is baked leave it in the tin for a few minutes, then turn it out and finish cooling on a wire rack.
- For the topping: Put 50g of butter in a warm place to get it really soft. Measure all the ingredients into a bowl (except walnuts) and give them a good stir with a fork. You can also use food processor. Mix until soft and smooth.
- Spread the mixture with a spatula or a knife over the top of the cake. Decorate the top with chopped walnuts.
- Chill for a few minutes before serving, and store in the fridge as the topping is soft.
Method (step by step):
STEP 1:Preheat the oven to 180C/fan 160C/gas mark 4/356F.
Chop the walnuts coarsely with a sharp knife.
STEP 2:Grate the carrots coarsely too (take care of your fingers and knuckles).
STEP 3:Mash two ripe bananas with a fork.
STEP 4:Measure all the ingredients in a big bowl and and gently mix them together.
STEP 5:Do not over mix!
STEP 6:Grease a 20cm/8in deep round cake tin and line the base with baking parchment.
STEP 7:Turn the batter into the prepared tin and level the surface.
STEP 8:Bake for about 50-60 minutes or until the cake is well risen and shrinking away from the sides of the tin.
STEP 9:When the carrot cake is baked leave it in the tin for a few minutes, then turn it out and finish cooling on a wire rack. When the cake is cool cut off the top to get levelled surface for the topping.STEP 10:
For the topping:
You need 200g of soft full-fat cheese.
STEP 11:Measure all the ingredients (soft cheese, softened butter, icing sugar and vanilla extract) into a bowl (except walnuts).
STEP 12:Give them a good stir with a fork (you can also use a food processor). Mix until soft and smooth.
STEP 13:Spread the cheese mixture over the top of the cake and decorate with chopped walnuts. Leave the cake in a fridge for a few minutes before serving.
This cake turned out totally yummy!

GRANDMOTHER PAUL'S RED VELVET CAKE




Ingredients

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cups cake flour
3 sticks butter, 2 for cake, 1 (softened) for icing
2 oz red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar
1 (16 oz) box confectioner's sugar
1 cup marshmallows, melted
1 cup shredded coconut
1 cup pecans, chopped
1 (8 oz) package cream cheese

How to Make It



Preheat oven to 350°. Beat eggs; add sugar. Mix cocoa and food coloring. Add 2 sticks butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
Icing:
Blend cream cheese and 1 stick softened butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Gluten-Free Lemon Drizzle Cake




Ingredients

170g butter
250g Whitworths Caster sugar
1 teaspoon vanilla extract
2 large eggs
2 lemons, zest and juice
2 tablespoons milk
170g gluten and wheat-free white self-raising flour, sieved
25g Whitworths Demerara sugar



How to Make It

Method 1 Preheat the oven to 180c/gas mark 4.
2 Line an 18cm/7inch loaf tin with oiled greaseproof paper. Beat the butter, 170g caster sugar and vanilla for 2-3 minutes or until light and fluffy.
3 Add the eggs and lemon zest and continue to beat for 2-3 minutes. Next, add the juice of half a lemon, milk and beat to combine.
4 Add the flour and gently mix to combine thoroughly. Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.
5 Bake for 45-50 minutes or until a skewer comes out clean.
6 Meanwhile gently heat the remaining lemon juice and 80g caster sugar in a small pan to dissolve and allow to reduce to a syrupy consistency over a medium heat for 2-3 minutes.
7 Remove the cake from the oven and prick all over with a fork.
8 Carefully spoon the hot lemon syrup over the cake and finally sprinkle over the syrup to settle.
9 Remove the cake from the tin onto a wire rack and allow to cool completely before serving.Prep Time 20 minutes
Cook Time 50 minutes
Nutrition Information Makes 1 loaf -
approximately 10 slices

Chicken Bacon Ranch Pizza Casserole




    Ingredients

    4 whole boneless skinless chicken breasts
    1/2 stick butter
    1/2 c water
    3/4 c pepperidge farm cornbread stuffing mix 16 oz
    1 can(s) cream of mushroom soup 10.75 oz
    1 c sour cream
    1 c chicken broth
    salt and pepper to taste



    How to Make It

    Cut the meat into bite size pieces. In a hot skillet greased with a little butter sear the chicken on all sides. It doesn't have to be cooked through just nicely browned.
    2 Season lightly with salt and pepper and set aside. When its done remove from the heat and set aside.
    3 Melt butter and water together in a saucepan over medium heat and once melted remove from heat and mix with the cornbread stuffing mix well until moistened. Set aside.
    4 In another bowl combine the cream of chicken soup, sour cream and chicken broth until smooth a fork or a whisk is good for this.
    5 Put 3/4 of the stuffing mixture into a large greased casserole dish. Add the chicken on top of this. Pour the sour cream mixture over it all and top with the remaining 1/4 of stuffing. Bake at 325 for about 45 minutes.