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SNICKERS CARAMEL APPLE SALAD




Ingredients

    6 regular size Snickers Candy Bar
    6 apples I used Red Delicious... Granny Smith would also be great
    1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
    1/2 cup milk
    1 (12 oz.) tub cool whip
    1/2 cup caramel ice cream topping

How to Make It



    Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
    Chop up apples and Snickers.
    Stir chopped apples and Snickers into pudding mixture.
    Place in a large bowl and drizzle with caramel ice cream topping.
    Chill for at least 1 hour before serving.

Pioneer Woman's Cinnamon Rolls with Maple




Ingredients:

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Directions:



Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Mandarin Orange Pineapple Cake




Suggestion for a low to no sugar version would be to use a sugar free cake mix, omit adding the additional 1/2 of sugar to the cake mix or use a sugar substitute instead (like Splenda), and use sugar free pudding mix, sugar free cool whip and mandarin oranges and crushed pineapple in their own juice or light syrup.

Ingredients

1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs
Icing
12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Steps



Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.
Icing
Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).
Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day

Pig Pickin' Cake




Ingredients

1 pkg yellow cake mix
11 oz can(s) mandarin oranges, undrained
1 stick butter, melted
1/4 c vegetable oil
4 large eggs
1 - 8 oz can(s) crushed pineapple (juice used for cake and pineapple used for frosting)
12 oz whipped topping, thawed
3.4 oz box of instant french vanilla or pistachio pudding (i use the french vanilla)
1 - 1 1/2 c shredded coconut

Directions 



PREHEAT oven to 350; grease and flour pans.
Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.
Pour into 2 - 9” round cake pans. Bake about 25 minutes or until knife inserted comes out clean. Cool for 10 minutes.
While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved. Frost cake after it has completely cooled.

Peach Dumplings




2 whole large peaches ( you can use canned peaches as well if you don’t have fresh)
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 1/2 cups orange juice

How to make it :



Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Old Fashioned Coconut Cream Pie




1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

How to make it



Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.

3-Ingredient Cream Cheese Biscuits




ingredients

8 ounces full fat cream cheese, softened
⅔ cup butter, softened
1 cup self-rising flour*, plus more for dusting
*To make your own self-rising flour whisk 1 cup of flour with 1 + ½ teaspoons baking powder plus ¼ teaspoon salt.

Instructions



Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.
Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.
Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
Roll out to ½-inch thick and cut with a 1 + ¼-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.
Stick the scraps together and make more biscuits. If you can't fit them all on the baking sheet refrigerate and bake them in turns.
Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.
They're best eaten fresh and warm!

The Best Crockpot BBQ Chicken




2 lbs boneless, skinless  chicken breasts
1 cup  BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste

Directions



1. Season chicken breast lightly (a small pinch per breast)  with some sea salt and place in your crockpot.

2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.

3. Pour over chicken, cover and cook on HIGH for 3-4 hours

4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

Serve on buns, over rice, in wraps, on a salad or eat a plateful as is!  Our favorite way is on fresh rolls, topped with coleslaw.


Prep time
Cook time
Total time


Corn Casserole




1 (15.25 ounce) can whole kernel corn, with liquid 
1 (14.75 ounce) can cream style corn 
1 cup small uncooked seashell pasta
1/2 cup butter, cut into pieces 
1 cup cubed processed cheese

How to make it



Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.



  • Prep
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Southern Banana Pudding




Ingredients

1/2 c white sugar
1/3 c all purpose flour
pinch of salt
3 eggs, seperated
2 c whole milk
1/2 tsp vanilla extract
1 box vanilla wafers
5 ripe bananas, sliced
1/4 c white sugar, for meringue
pinch cream of tartar

Directions Step-By-Step



 In a double boiler, whisk together 1/2 C. sugar, flour and salt. Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes). Whisk in the 3 egg yolks and cook for an additional 3 minutes. Remove from heat, stir in the vanilla.

 In a 1 1/2 quart casserole, place a layer of the wafers on the bottom, top with a layer of bananas and 1/3 of the custard. Continue repeating for 3 layers, ending with custard.

 In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 C. sugar and cream of tartar. Spoon meringue over the top and place in a 425 degree oven for 5 minutes or until topping is lightly browned. Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).

Meatloaf Muffins Recipe




Make meatloaf in a muffin pan- it cooks in 15 minutes!

Ingredients

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Directions



Preheat oven to 450 degrees F.
Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes.


Read More: Meatloaf Muffins Recipe | http://999ktdy.com/meatloaf-muffins-recipe/?trackback=tsmclip

MONKEY BUTTER




5 medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple – not drained
1/4 cup coconut
3 cups of white sugar
3 Tbsp bottled lemon juice.

How to make it



To start, peel and slice the bananas and then put them into a large pot.  Add the rest of the ingredients and put on the stove to bring to a boil, stirring constantly.
After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly.  I was worried that maybe the bananas were going to stay in huge slices but after cooking, they were reduced down into a jam texture.  Mmm……

When properly thickened, spoon the mixture into sterilized glass jars and let cool.

At this point in the recipe, this jam can just be refrigerated and will keep for approx 4-6 weeks. The lemon juice in the recipe will keep the bananas fresh. But once your family tries it, it might not last that long.

Or after putting the jam in the jars, you can seal the jars with sealing lids and rings and process in a water bath for 15 minutes. Just a note that if you process your Monkey Butter in this method, it will turn out to be a little pink instead of the mellow yellow color

No Peek Chicken




1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it :



In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!

Homemade Laminate Floor Cleaner




1 cup water
1 cup rubbing alcohol
1 cup white vinegar
1 Tb. liquid dish soap
1 qt. spray bottle 

How to make it



Mix together and put into a spray bottle.  Use as you would purchased cleaner - spray and mop.....and enjoy the $$ savings!!

Simple Jello Poke Cake




1(18 ozs) box cake mix, any flavor
ingredients for mixing cake
1 sm.(4 serv.) box (sugar free) red jello
(any color/flavor is fine)
1 c. boiling water
1/2 c. cold water
1 (8 ozs) container frozen whipped topping, thawed 

How to make it



Mix and bake cake according to box instructions, baking in a 9" X 13" baking pan. Cool about 30 minutes. After removing cake from oven, I mix the jello and boiling water, stirring until completely dissolved. Stir in cold water. 
Let stand until ready to use. 

Using a large pronged fork, poke holes evenly over the top of the cooled cake.  Pour jello over cake, filling all the 'holes' as you go. Refrigerate 2 hours. 

Frost with whipped topping; garnish with fresh fruit 
(to match your jello flavor, if desired). Store covered in the fridge. 

Shrimp Linguine (a different spin)




Shrimp Linguine

1 lb. of cooked large shrimp (thawed and tails removed)
2 T. butter
3 cloves of garlic, minced
1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
pinch of crushed red pepper
salt and pepper
2 t. light brown sugar
1 c. of half and half (plus a splash more)
3 T. fresh parsley or 1 t. dried parsley
1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
8 oz. cooked linguine

Hwo to make it



Heat the butter in a large skillet over medium heat.  Add garlic and saute for 2-3 minutes until fragrant.minced garlic  (I may have added more than called for).
Next add the canned tomatoes.
I broke up the tomatoes in a mini food processor before adding them, I’m not a fan a big chunks of tomato.  You can omit this step or if you’re not a fan you can keep this step.  I thought it looked liked a better finished product also, if you’re going on eye appeal.
Add the crushed red pepper, a pinch or two of salt and the brown sugar.  Cook for about 5 minutes.
Next add the half and half and don’t forget that extra splash :)  Add the parsley also.  Bring to a slow boil and then immediately turn heat down to medium-low.  Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.

Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper.  Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
Add the linguine and simmer another 3-4 minutes.
Serve immediately and top with some more parmesan cheese and fresh cracked pepper.  Enjoy!!

Homemade Ranch Dressing





9 ounces cheese-filled tortellini, cooked and cooled
1 c. diced (cubed) ham
3/4 frozen baby peas, thawed*
1/2 c. Swiss cheese, cubed
2 T. minced green onions
1 T. minced parsley
2 c. prepared Hidden Valley Ranch Original Salad Dressing** (1 package Ranch salad dressing)

How to make it




Prepare your dressing and set aside.
Toss all ingredients together in a bowl.
Pour dressing over ingredients and toss to coat evenly.  Chill until ready to serve.

*I prefer to use cut up snap peas (normally) in place of the frozen peas.  You can use whichever you prefer, I just like the little bit of crunch from the snap peas in the salad.  Unfortunately, my store was out.  Hear that quite often don’t you? Dang small towns.

**To make the dressing I use 1/2 c. milk and 1/2 c. buttermilk and 1 c. mayo, it’s just a personal preference but, I think it really adds to the dish.  In fact, people ask what the “secret” dressing is…lol!

Double or triple recipe depending on crowd size.  This batch was quadrupled and filled a roaster pan to the brim.

Serves: 4-6

STRAWBERRY CREAM CHEESE ICEBOX CAKE




Ingredients

2 lb. strawberries
2 sleeves graham crackers
1 -8 oz. pkg. cream cheese, room temperature
1 -14 oz. can sweetened condensed milk
2- 3.4 oz. pkg. instant cheesecake flavored pudding
3 cu. milk
1- 12 oz. carton whipped topping, divided

Directions



Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.
Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.

THE BEST MEXICAN BEEF CASSEROLE EVER




what you need:

1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
2 cans rotel tomatoes with green chiles drained
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

how to make it:



Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8x12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

The Secret Cebu Whole Lechon Baboy Recipe




Ingredients:

1 whole native pig (live weight 18 – 20 kilos)
salt and black pepper to taste
soy sauce
For the glaze:
1 liter of Sprite or 7up
For the stuffing:
10 bundles lemon grass (tanglad)
1/4 cup star anise
6 pieces of laurel or bay leaves (cut into small parts)
5 cups of crushed garlic
2 kilos green onion leave
8 pieces of halved saba bananas. (half-cooked through boiling)

Instructions:



First, shave hair follicles of the pig and remove the innards.  Rinse the pig and make sure there’s no more lumps of blood inside the stomach.
Then rub the insides with salt and pepper including the body.
Rub a little soy sauce on the inside belly of the pig.
Stuff the belly with saba bananas, anise, green onion leaves, crushed garlic and laurel leaves.
Next, stack the lemon grass the center stomach, and stitched the belly, making sure that no ingredients slip out.
Skewer the pig with a mid-size bamboo and split roast over hot charcoal. Do not put the charcoal directly underneath the belly of the pig but over both sides, slowly churning the pig roast.
While slowly roasting the pig, glaze it from time to time with sprite using a sponge. This will make the skin extra crispy.
Roast for a couple of hours until the meat is tender. Do not overcooked.

The spices and the lemongrass makes the flavorful Cebu lechon aromatic aside from its rich succulent taste. When you visit the Philippines, try every carnivore's favorite dish, whole roasted suckling pig or lechon baboy!

POTATO PANCAKES




4 cups cold mash potatoes
5 slices bacon
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs well beaten
1/2 cup shredded cheddar cheese

How to make it :



Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
Remove the bacon slices, crumble set aside.
Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties.
Heat the bacon drippings over medium heat,
pan-fry the patties in the drippings until crisp on each side,
about 4 minutes per side.

CHICKEN ENCHILADA SPAGHETTI




Ingredients

1 lb spaghetti (regular, not thin)
Shredded rotisserie chicken breast, about 3 cups
1 tablespoon olive oil
1 onion, chopped
2 cans chopped green chiles, 4.5 oz each
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (or to taste)
3 cans red enchilada sauce, 10 oz each
1-2 cups freshly grated cheddar cheese
salt, to taste

How to make it



Boil spaghetti in salted water according to directions on box for al dente.  Meanwhile, heat a large skillet over medium heat, then add olive oil.  When smoking, add onions and cook for a couple minutes, until soft.  Add chopped green chiles, undrained.  Cook for another 5 minutes.  Add garlic and stir for one minute.  Stir in cumin, chili powder, paprika and cayenne.  Pour in enchilada sauce and let simmer for about 8 minutes, until sauce has reduced a bit.  Add chicken and heat through, about 2 minutes.  Turn off the heat.  Using tongs, add spaghetti in small batches to the sauce and combine.  Gently fold in the cheese and serve!   

KEVIN AND AMANDA'S CHEESEBURGER MACARONI




Ingredients

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 HEAPING cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender. 



Meanwhile, make the cheese sauce:

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Fried Apples




2 Pillsbury Pie Crusts – Nana made her own but I’m not doing that!
2 Apples
¼ Cup Sugar – optional
¼ teaspoon cinnamon – optional

I wanted them to taste as close to nana’s as possible so I did not put in sugar or cinnamon, ingredients that were expensive and hard to come by during the depression so she made them without and then never put it in later years.



First, you peel the apples and chop them up.
Then you put them in a pot and cook them down on very low heat and mash them up until they look like this:
Roll out the pie crust on a lightly floured board. Using a 3 inch cookie cutter, cut out about 7 circles.*
Place a scant teaspoon of the cooked apples in the middle of the round.
Using very cold water and your fingers, wet all the way around the pie, fold it over and crimp edges with the fork and make a slit in the top

Put a little oil in a skillet and let it get hot first, then place the little pies in the skillet and cook for 2-3 minutes on each side.
Take them out of the oil when they are cooked and place on a wire rack with paper towels on them so that will take off the excess oil.

Icing recipe
You will need:
1 teaspoon softened butter
1 Cup Powdered Sugar
½ teaspoon vanilla
1-3 Tablespoons milk
Whip that up with a fork and then put the glaze over the warm pies. Don’t they look delicious?

Homemade Wendy's Frostys!




1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Directions: 



Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!


LOW-CALORIE VERSION:

Ingredients

• 1 cup fat-free milk
• 2 tablespoons low calorie (sugar-free) chocolate instant pudding
• 2 tablespoons Cool Whip Free
• 1 teaspoon vanilla
• 8 ice cubes

Directions: Place all ingredients in blender and blend until smooth.

Banana Bread with honey and applesauce




Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions



Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Grilled Cheeseburger Wraps




Ingredients

1 lb ground beef
1 tablespoon Worcestershire sauce (I used a little more to taste)
1 tablespoon ketchup
1 teaspoon dried minced onion
pepper and salt to taste
5 flour tortillas (the larger ones)
shredded cheddar cheese
sliced tomatoes
yellow mustard

How to make it



Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!

Wendy's chili




Ingredients:

2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:



In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

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Cheesy Baked Asparagus




1 bunch of asparagus, woody ends trimmed...
3 T. butter, melted
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
1 T. grated parmesan cheese
3/4 C. shredded mozzarella cheese
italian seasoning

How to make it



Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter. Sprinkle the house seasoning and parmesan cheese over the top. Place in a 400 degree oven for 15 minutes. Remove and top with the mozzarella cheese and a little sprinkling of italian seasoning over the top. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

HAWAIIAN STYLE TERIYAKI CHICKEN




Ingedients

3 pounds chicken thigh ( boneless, skinless )
1 cup soy sauce
1 cup water
1 cup sugar
5 clove(s) garlic ( 3-5 cloves, crushed )
1 ginger root ( 2-3 slices, cut thin and lengthwise )

Directions



This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce.

Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.
After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.