Crockpot Chicken & Dumplings

4 Skinless, boneless Chicken Breast halves
2 tablespoons Butter
2 Cans Cream of Chicken Soup
1 Onion Finely Chopped
2 (10 ounce) Packages refrigerated Biscuit dough, torn into pieces


Place the chicken, butter, soup & onion in crockpot and fill with enough water to cover. Cover and cook for 5-6 hours on high.

After the chicken is cooked and done add the torn biscuits into the crockpot. Cook another 30-45 minutes or until dough is no longer raw.

Easy Peasy Parmesan Chicken in the Crockpot

Chicken (I use thawed boneless, skinless breast tenders) (In a quantity that your family will eat.  I use about six because we like leftovers but there are only two of us.)
1 1/2 to 2 cups of seasoned bread crumbs
1/4 cup of parmesan cheese (I use the green can.)
Jarred spaghetti sauce (I used home canned but use your favorite)
Mozzarella (grated)


(Use tongs to handle the chicken if you don't want too much mess.)
In a large baggie or pie plate, combine the parmesan cheese and the bread crumbs:
Dredge the chicken a few pieces at a time in this mixture.  I used a baggie and just turned the bag all around to coat, like this:
Place the coated chicken pieces in the crockpot:
Dump on the jarred spaghetti sauce (large jar) (you can dump sauce on each layer of chicken if you are using a few layers of chicken):
Cook on LOW -8-10 hours in your crockpot (covered) (no mozzarella yet; you add that when it is fully cooked):
After you arrive home, go ahead and top with grated/shredded mozzarella.  Place the lid back on.  Start some pasta water.  We like to serve penne pasta with our Parmesan Chicken.  By the time your pasta is done cooking, the cheese will be melted and you will be ready to eat!


5 medium avocados, ripe (soft ,not squishy)
5 slices of bacon
1 cup frozen corn
1 medium tomato, diced (or ½ pint cherry tomatoes)
4 garlic cloves, left whole and paper on
1 small lime, juiced
1 small red onion, chopped small

How to make it

Preheat oven to 425F. Line a baking sheet with parchment paper or silicone mat for easy cleanup.
Place garlic, tomatoes, onion, and corn onto baking sheet and toss. Cover with whole bacon strips. Cook for 10 minutes and then toss everything so the grease spreads over the veggies. Cook for another 5-10 minutes, stirring occasionally until desired consistency is reached. Remove garlic from paper and roughly chop bacon.
Cut your avocados in half and remove pit. Spoon out avocado into a medium-sized bowl. Mash until you reach desired consistency (chunky or smooth.)
Add in garlic, salt, and freshly squeezed lime. Stir to combine.
Add the veggies and bacon and stir again. Cover and refrigerator until chilled.
Give it a taste test to see if it needs more salt or lime.
Serve on its own, with tacos, or burritos!

Crockpot Chicken and Stuffing Recipe


4 chicken breasts (defrosted)
1 large can or Cream of Chicken Soup (or two small cans)
2 boxes of Stuffing mix
1 cup Sour Cream (we used light)
1 small package of frozen green beans
Non stick cooking spray


Spray the crockpot with non stick cooking spray
Place the defrosted chicken breasts in the bottom of the crockpot as your first bottom layer.
Next tear open two boxes of stuffing mix (we used the Stove Top Chicken flavor), pour the dry mix over the raw chicken.
In a separate bowl, mix together the soup and sour cream. Top this mixture over the dry stuffing mix.
The last layer will be the frozen green beans.
Now add about 1 cup of water to the top of this mix.
Cook on high for 4 hours or cook on low for about 7 to 8 hours.
Tip: About ½ way between the cooking time use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mix and create a steam to cook the stuffing. Add less water if you prefer a dry stuffing or add more water if you like it really moist.

Prep time 10 mins
Cook time 4 hours
Total time 4 hours 10 mins


½ pound ground beef
½ pound Italian sausage, casings removed
1 24 oz. jar marinara sauce
1 4 oz. can sliced mushrooms
1 14.5 oz. can Italian-style diced tomatoes, undrained
1 9 oz. package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

How to make it

Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 6 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Crescent Cordon Bleu


2 boneless chicken breast
8 oz. crescent roll dough
8 slices swiss cheese
8 slices cooked ham

How to make it

Boil the chicken breast until they are cooked through. Allow them to cool and then shred the meat. Unroll each triangle of crescent dough. Tear the cheese to fit the triangle and place on top of the dough. Place a piece of the ham on the top (larger) portion of the dough (I cut my ham in half to double it up in the roll). On top of the ham add some of the shredded chicken and then gently roll it up. Place each one on a baking sheet that his been lightly sprayed with cooking spray. Bake then in a 350 degree oven for 20-25 minutes, until the top is nice and golden.

Quick Dinner Rolls

1/2 C. warm tap water
1 tsp. instant yeast
1/2 tsp. sugar
1 large egg
1 T. honey
1 1/2 to 2 C. all purpose flour (will depend on humidity in your area)
1/2 tsp. salt.

How to make it

In a bowl, add the water, yeast and sugar. Allow it to proof/foam up for 5-6 minutes (even though I am using instant yeast, I still do this process to make sure my yeast is still good). Whisk in the egg and honey until smooth. Stir in the flour and salt, when it begins to form the dough, remove excess batter from the spoon with well floured hands and continue to knead the dough in the bowl until smooth and not too sticky, adding more flour if needed to form a soft dough. Once the dough is formed, pinch off 6 pieces and form into rounds. Place them in a greased cast iron skillet. Cover with a clean towel and let rise for 30 minutes. Bake them in a 350 degree oven for 17-20 minutes, until tops are golden.


4 – 4 1/2 cups Bread flour
1 package active dry yeast
1 cup milk
1/3 cup granulated sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs
3/4 cup packed brown sugar
1/4 cup all purpose flour
1 Tablespoon fresh ground cinnamon
1/3 cup butter
Optional: 1/2 cup chopped nuts, 1/2 cup raisins
1 recipe for cream cheese icing or vanilla icing

How to make it

Step one

In a a large mixing bowl combine 2 cups bread flour and the packet of yeast; set aside.  in a small saucepan heat and stir milk, granulated sugar, 1/3 cup butter, and the salt just until warm (120 – 130 degrees F) and butter almost melts; add to flour mixture along with two eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.  Beat on high speed for 3 minutes. using a wooden spoon, stir in another 1 – 1 1/2 cups four.

Step Two

Turn dough out on to a floured surface. Knead in enough remaining flour the make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough.  cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

Step Three

Punch down dough. turn onto a lightly floured surface. Divide in half.  Cover and let rest 10 minutes. Lightly grease your baking pans; set aside. For filling: stir together brown sugar, cinnamon, flour; using a pastry blender, cut in 1/3 cup cold butter until mixture resembles coarse crumbs. If desired stir in raisins and chopped nuts.

Note: You could change your filling and make many different varieties of rolls like instant espresso for mocha rolls, or chocolate chips for chocolate rolls, and even toffee chips and caramel.

Step Four

Roll each dough half into a 12 x 8 inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides. Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams. Slice each roll into equal pieces.  Arrange in pans cover and let rise until doubled (about 30 minutes).
Step Five

Preheat oven to 375 degrees F.  Bake for 20 to 25 minutes or until golden brown. Cool about 5 minutes; remove from pan.  Spread with cream cheese icing or drizzle with vanilla icing. Serve warm.

Cream Cheese Icing

In a small mixing bowl beat one 3 ounce package softened cream cheese with 2 tablespoons softened butter and 1 teaspoon vanilla.  Gradually beat in 2 1/2 cups powdered sugar until smooth. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.

Vanilla Icing

In a small mixing bowl stir together 2 cups powdered sugar 2 tablespoons light corn syrup, and 1 teaspoon vanilla. Beat in milk, or cream 1 teaspoon at a time until mixture reaches drizzling consistency.

Now go make these….you know you want some!!!

Cinnamon Swirl Banana Protein Bread


3/4 cup old-fashioned oats or oat flour
2 scoops Cellucor Cor-Performance Whey Cinnamon Swirl or vanilla protein powder with about 130 calories and 25g protein per scoop
4 ripe bananas (about 12 ounces without peel)
1/2 cup nonfat plain greek yogurt with 120-140 calories per cup (Voskos, Trader Joe's)
4 egg whites
1 teaspoon vanilla extract
1 teaspoon plus 1 tablespoon cinnamon
coconut oil spray or coconut oil, for greasing pan
Preheat the oven to 350 degrees.

How to make it

Add all the ingredients except the 1 tablespoon cinnamon (only add 1 teaspoon cinnamon at this point) to a blender, NutriBullet, or food processor. (If you're using plain vanilla protein powder, add 1 teaspoon additional cinnamon.) Process until smooth.

Spray a loaf pan with coconut oil. If you don't have coconut oil spray, melt a teaspoon or so of coconut oil, dip a paper towel in it, and wipe on the bottom and sides of the loaf pan. You can also use regular nonstick spray.

Pour the batter into the pan. Scoop 1/4 cup of the batter back out of the pan and place it in a small bowl. Add the remaining tablespoon cinnamon and stir well.

Dollop the cinnamon batter mixture onto the top of the regular batter. Swirl using a spatula or spoon. Be careful not to over-swirl, as you'll lose the pretty effect.

Bake for 30-35 minutes, until edges are brown and a toothpick inserted in the center comes out mostly clean.

Allow to cool and then slice into 6 pieces.



2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup mashed banana (about 1 large ripe banana)
1/2 cup greek yogurt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
Caramel Sauce
1/4 cup sugar
1 tablespoon water
3 tablespoons heavy cream
1/4 tablespoon unsalted butter
1/4 teaspoon pure vanilla extract
pinch kosher salt
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar

How to make it

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or spray with nonstick spray.

Whisk together the flour, cinnamon, baking powder, baking soda, and salt.

In a small bowl, combine the banana and yogurt.

In a large bowl, beat together the butter and sugars until light and fluffy. Add the egg and vanilla and beat to combine.

Add half the banana and mix in. Add half the flour and mix. Repeat with the remaining banana and flour.

Using a half-tablespoon scoop, place the dough onto the baking sheet, about 2 inches apart.

Bake until the edges are golden, about 12 minutes. Remove from sheet and allow to cool.

Meanwhile, make the caramel sauce.

Add the sugar and water to a small saucepan set over medium high heat. Allow to boil without stirring. If crystals begin to form on the side of the pan, use a silicone spatula to scrape it down.

When the liquid starts to brown, swirl the pan. Remove it from the heat when it becomes a dark amber color.

Stirring with a wooden spoon, slowly add the heavy cream. Continue to stir and add the butter, vanilla, and salt. Set aside.

To make the filling, beat the cream cheese and vanilla until smooth. Gradually beat in the powdered sugar until smooth.

To assemble the whoopie pies, spread a small amount of caramel on the underside of one cookie. Spread a small amount of frosting on the underside of another cookie, then sandwich the two together.

Coconut Pecan Pralines

Coconut Pecan Pralines:

2 1/2 c. sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. butter
1 tsp. vanilla
2 1/2 c. chopped pecans
2 c. shredded coconut

how to make it

Combine coconut and pecans in a medium-sized bowl and set aside. In a large saucepan over medium heat, combine sugar, evaporated milk, light corn syrup, and butter. Bring mixture to a full rolling boil. Stirring constantly, set timer and allow to boil for 4 minutes. Remove from heat and stir in the vanilla, and coconut-pecan mixture. Mix well and continue stirring for about 5 minutes, or until mixtures starts to cool and thicken a bit. Drop onto wax paper by heaping teaspoonfuls. Allow to cool and set completely at room temperature. Once set, store in refrigerator.

Yield: Approximately 36 pralines.


1 large head of Cauliflower cut into bite size pieces (6 cups)
6-8 strips of bacon cooked and crumbled 
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Cheddar Cheese, Shredded
8 oz container sliced mushrooms (optional)


Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cup of cheese, mushrooms and cauliflower, mix well
Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
Bake for 15-20 minutes until cheese is melted. top with remaining chives and serve.

Homemade caramel sauce

1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt

How to make it

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

If sauce is thin, just continue cooking for a few more minutes.

Beef Liver and Onions


1/4 cup flour
1 lb beef liver
1/4-1/2 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
oil, to taste
1 -2 tablespoon fresh sage, minced
2 cups thinly sliced onions
1/2 cup beef stock
1 tablespoon minced Italian parsley
1/4 cup dry white wine


Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear five mins until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.

Old-Fashioned Peanut Brittle



3 c sugar
2 c water
3/4 c light corn syrup
3/4 c dark corn syrup
1/8 tsp salt


4 c raw peanuts, coarsely chopped
2 Tbsp butter, unsalted


1 c ice water (to test consistency)


1 Tbsp baking soda
1 tsp vanilla extract

How to make it

Butter two heavy, large baking sheets.
Stir ingredients from Step One in heavy, large saucepan over medium heat until sugar dissolves. DO NOT RUSH!
Increase heat to high and boil without stirring until candy thermometer registers 260 degrees F. This should take about 40 minutes. DO NOT RUSH!
Reduce heat to medium-low. Mix in Step Two ingredients. Stirring steadily.
Continue to stir steadily and cook until candy thermometer registers 295 degrees F. This should take about 15 minutes. DO NOT RUSH!
When stirring with wooden spoon, lift up spoon. You should get a long string from spoon to pan. Lift string out of pan and dip in ice water from Step Three. It should crackle which tells you the consistency is correct to proceed.
Add Ingredients from Step Four to mixture. Stir briskly. Mixture will foam up.
Immediately pour out onto prepared baking sheets, dividing evenly, and spreading out as thinly as possible.
Let stand until cold and hard.
Break into pieces. Store in airtight container at room temperature.

Serves: makes 3 1/2 pounds
 Prep: 45 Min



1 box of Angel Food Cake Mix
1 lg. tub of cool whip (16 oz) **I used Lite
1 jar of strawberry preserves (18 oz)
1 lg. container of fresh strawberries, cut in half and mixed in a large bowl with sugar (1 tbs)


1. Prepare the Angel Food cake mix in two round cake pans according to directions on box. 
2. Allow cake to cool completely. 
3. Mix 1/2 of the cool whip with the jar of strawberry preserves.
4. Slice each round cake in half (horizontally), creating two layers. 
5. Place one of the bottom layers on a serving dish. 
6. Spread the cool whip strawberry mixture on top of the cake and top with fresh strawberries. 
7. Place the next layer of cake and repeat #6. Do this for all of the layers of cake. 
8. When all layers are placed on top of each other, spread the 2nd 1/2 of the cool whip over the entire cake. 
9. Use leftover strawberries to decorate the cake. 
10. Place in fridge for a few hours before serving. 

Stuff it! Low Carb Cheesey Stuffed Peppers

Cooking Time:30  
Serves: 2-3


6-8 green, orange, or yellow bell peppers
1-2 pounds ground beef
1 medium white onion, chopped
1 large can of diced tomatoes
2 garlic wedges, minced
1 cup of cheddar cheese
Salt and pepper to taste 


Preheat oven to 350°F.
Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes
Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.
Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray
Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes. 

Oreo Cookie Balls


1-18oz. pkg oreo cookies (regular size, 3 rows of cookies)
1-8oz. pkg cream cheese-block
4 oz white chocolate almond bark


Add oreos to food processor and blend until fine.
Add cream cheese to oreo crumbs and blend until dough-like.
Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.
Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.

Serves: 24-36
 Prep:1 Hr

Magic Crust Custard Pie


1/4 c margarine
4 eggs
3/4 c white sugar
1 pinch salt
2 c milk, 2%
2 tsp vanilla extract
1/2 c all purpose flour


Put all ingredients into a blender. Blend for 30 seconds.
Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.

Easy Noodles


2 c flour
1 tsp each - baking powder & salt
2 beaten eggs
1/4 c milk


Place flour, salt and baking powder into processor bowl. Pulse a few times to mix.
Mix eggs with milk and as you pour into flour mixture, pulse just until forms a ball.
I then form into two separate balls and roll onto a floured surface.
Let the dough rest for 15 - 20 minutes.
I use my pizza cutter to cut the noodles, use whatever works for you as they don't have to be perfect. Cut as narrow or wide as you like.
Then as you lift the noodles from the surface toss with some flour to keep from sticking.
Let the noodles dry for a few hours
You can now freeze them or cook them in your favorite well seasoned soup broth for 10 - 15 minutes or until desired tenderness.
I added some chicken to my broth! Yum!!!

Chicken Bites with Honey Mustard


1 1/2 c milk
2 eggs
1 Tbsp salt
3 lb boneless, skinless chicken breast cut in bite size pieces
2 1/2 c flour 
1/4 c powdered sugar
4 tsp salt
1 Tbsp pepper
oil for frying


1/2 c mayonnaise
2 Tbsp yellow prepared mustard
1/4 tsp garlic powder
1 Tbsp vinegar
1 Tbsp honey
dash of paprika


In a bowl, mix milk, eggs and 1 tablespoon of salt..add chicken pieces and cover. Marinate atleast 4 hours, but better if overnight.
In another bowl, mix flour, powdered sugar,4 teaspoons salt and 1 tablespoon pepper. Add some chicken pieces to a large ziplock bag, add some flour mixture and shake to coat, fry in batches, 375 degrees deep fryer or large dutch oven. it only takes 3 or 4 minutes, drain on paper towels or wire rack.
For honey mustard sauce, mix the mayo, mustard, garlic powder, vinegar, honey and paprika in a small bowl..cover and put in fridge. I usually make this the night I marinate the chicken so it has a chance to blend together.


2 c sugar (may cut the sugar to 1 cup - 1 1/2 cups as it is very sweet)
2 c all-purpose flour
2 eggs
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/2 c nuts - walnuts or any that you prefer
1 can(s) 20 ounces crushed pineapple - undrained (i use pineapple in it's own juice)


1 pkg 8 ounce cream cheese - softened
1 3/4 c powdered sugar
1/4 c butter or margarine
1/4 tsp salt
1/2 c nuts - walnuts or any that you prefer
2 tsp vanilla


CAKE: Combine dry ingredients; add remaining ingredients and mix by hand.
Bake in a 9 x 13 prepared pan at 350 degrees for approximately 30-45 minutes. Do not over bake or it will be rubbery, but still delicious :)
FROSTING: Mix well and spread on cake in pan. Enjoy!

* If you would like to save calories, instead of using the frosting, just sprinkle top of cake with a bit of powdered sugar and enjoy!
* There is NO milk, butter, or oil in the cake.
* You may add other fruits or coconut if you like: some suggestions are: dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries. 
* I suggest that you may cut the sugar to 1 cup as it is very sweet. I often cut the sugar in recipes.

Cheese Baked Macaroni


1 lb pasta (for fun, use mix of elbow, bowtie, shell)
1/2 stick butter
1 c milk, whole
1 lb Velveeta cheese, cubed
4 oz cream cheese, cubed
8 oz sharp cheddar cheese, shredded
8 oz 4-cheese mix, shredded (e.g., Italian or Mexican combination)
4 oz Parmesan cheese, shredded
salt and pepper, to taste


Preheat oven to 350 degrees.
Grease (or spray) a 9x12 baking pan or casserole dish (I like to use glass).
Cook pasta according to directions. After thoroughly draining the cooked pasta, return it to the pan (with burner off).
While pasta is still very hot, add milk, butter, Velveeta, cream cheese, salt and pepper. Stir until all items are melted and distributed evenly.
Pour half of the pasta into the baking pan and top with ½ of each of the remaining cheeses.
Add the remaining pasta and top with the remaining cheeses.
Cover pan (with lid or foil) and bake for 30 - 40 minutes until cheese are bubbly and beginning to turn golden brown.

Tuna Noodle Casserole With Cream Cheese


1 can(s) mushroom pieces
2 clove garlic, minced
1 medium onion, diced
1 medium green pepper, diced
1, 12 oz. pkg egg noodles, no-yolk variety (i use large)
1/4 c butter
1/4 c all purpose flour
2 1/2 c milk
1 pkg 8 oz. cream cheese
2 can(s) tuna, packed in water (6.5 oz.) each.
1 can(s) small can peas, drained
salt and pepper to taste
1 c grated sharpe cheese
french onions to sprinkle on top of casserole


Sauté mushrooms, garlic, onion and green peppers in fry pan. Put aside. Cook the 12 oz. large bag of noodles in salted water; drain.
Melt butter in large fry pan and blend in flour. blend together. Add milk slowly, cooking and stirring constantly. When sauce is thick and smooth, blend in cream cheese. Then add cooked noodles, and lastly the whole can of tuna with water, peas, peppers, onion and mushrooms combination. Season with salt and pepper to taste; pour into a large 9 x 12 greased baking dish. top with sharp cheese and then sprinkle French onions or breadcrumbs and parmesan cheese on top.
Bake at 375 degrees for 20 minutes.


1/2 cup butter ( no substitutes, melt in microwave)
o 1 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup flour
1 (16 ounce) cans Hershey's syrup
1 cup chopped nuts (optional)
3 cups confectioners' sugar
1/2 cup butter, melted ( no subs)
4 tablespoons cocoa
4 tablespoons milk
1 teaspoon vanilla extract

How to make it :

Preheat oven to 350 degrees. Grease the bottom of a 10 by 15 inch pan
After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and
beating well after each addition.
Add vanilla extract.
Add flour, mix well.
Add Hershey syrup, mix well.
Add chopped nuts, if using.
Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
When the brownies are almost done baking, prepare icing.
Bring to boil in the microwave, the butter, cocoa and 1 T. milk.
In a mixing bowl, add confectioners' sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t.
vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency.
Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped
nuts, if desired. The icing will harden to a fudge-like consistency.
Let brownies cool completely before cutting into squares.



1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste
Toasted bread rounds, crackers, or pita chips.

How to make it :

Preheat oven to 350. Spray a 11?2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..


2 cups all-purpose flour 
2 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1 dash salt 
1 tablespoon white sugar 
1/2 cup butter 
3/4 cup buttermilk

How to make it

Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.


1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
zest of one orange – about 1 tablespoon
juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries
For the Icing:
1 cup powdered sugar
2 – 3 tablespoons water, milk or orange juice


Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.

The flour amount is correct. This makes a delicious cake with a tart cranberry cake.

Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.

If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.


1 loaf of thin, white bread
⅔ bar of cream cheese (8 oz. bar), softened
½ cup powdered sugar
¾ cups sugar
1 TB cinnamon
½ cup butter, melted


Cut off the crust of the bread.
With a rolling pin, flatten bread.
In a small bowl combine cream cheese and powdered sugar until well blended.
In a separate bowl combine sugar and cinnamon – set aside.
Spread 1 – 1½ tablespoons of cream cheese mixture onto each flattened bread piece and roll up.
Dip each rolled bread into melted butter and then into the cinnamon and sugar mix.
Place on an ungreased cookie sheet.
Repeat for remaining pieces of bread.
Bake at 350 for 16-20 minutes until golden brown. Serve warm

Red Velvet Strawberry Shortcake Layer Cake with Cream Cheese Frosting

For the Red Velvet Cake Layers:
2 ½C AP Flour
1 ½C Sugar
1t Baking Soda
1t Salt
2t Cocoa Powder
1 ½C Vegetable Oil
1C Buttermilk, Room Temperature
2 Large Eggs, Room Temperature
2T Red Food Coloring (1 oz)
1t White Distilled Vinegar
1t Vanilla

For the Cream Cheese Poundcake Layers:
1 ½ Sticks of Unsalted Butter, Softened
1 8oz Package of Cream Cheese, Softened
1 ½C Sugar
3 Large Eggs
1 ½C AP Flour
Pinch of Salt
2t Vanilla

For the Cream Cheese Frosting:
4 8oz Packages of Cream Cheese, Softened
2 Stick of Unsalted Butter, Softened
4C Confectioners’ Sugar, Sifted
2t Vanilla
Fresh Strawberries, Cut into Cubes

For the Cake:
3 Prepared Red Velvet Cake Layers
2 Prepared Cream Cheese Poundcake Layers
Prepared Cream Cheese Frosting
Fresh Strawberries, For Garnish
Toasted Chopped Pecans, For Garnish


1. To Make the Red Velvet Cake: Preheat the oven to 350 degrees and spray 3 cake pans with Pam and set them aside. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven, evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the sides of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a cooling rack and let cool completely before layering.
2. To Make the Cream Cheese Poundcake: Preheat the oven to 300 degrees and spray 2 cake pans with Pam and set them aside. In an electric mixer, beat the butter and cream cheese at medium speed until creamy, about 2-3 minutes. Gradually add in the sugar, beating well. Add in the eggs, one at a time, until each egg is completely incorporated before adding the next; beat until just combined. Combine the flour and salt in a small bowl, and then gradually add it to the butter mixture, beating at a low speed just until blended after each addition. Stir in the vanilla. Pour the batter into the two prepared pans and bake for about 45 minutes to an hour each, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes and then invert on a wire rack to cool completely (before layering).
3. Layer the Cake: Place 1 layer of the red velvet cake (rounded side down) in the middle of a cake stand. Using a spatula spread a thick layer of the cream cheese frosting on top of the cake layer. Scatter about ¼C of fresh strawberry pieces (pushing the fruit in slightly, so they sink into the frosting). Carefully set a layer of cream cheese Poundcake on top of the strawberry frosting layer (rounded side down) and spread another thick layer of cream cheese frosting and strawberries. Repeat this pattern until all the cake layers have been used, as well as the frosting. Make sure you end with a layer of red velvet cake.
4. To Make the Cream Cheese Frosting: In a medium mixing bowl, cream together the cream cheese and butter until light and fluffy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar. Once you have finished layering & stacking the cake, spread this softened cream cheese frosting over the entire cake. This first layer of cream cheese frosting should be very thin (make sure to scrape of excess with a knife). Place the cake in the refrigerator for an hour to harden. By doing this, this will form a hard layer around the cake, which will help with the cake crumbs to not be visible in your frosting. Remove the cake from the refrigerator and spread the remaining cream cheese frosting over the cake in a thick coating (make sure it is even and smooth). Once all the frosting has been used, press the chopped pecans onto the sides of the cake for presentation. And then top with fresh cut strawberries.
5. Refrigerate the cake for 30 minutes to set up the frosting, but then let the cake come to room temperature for about 15-20 minutes before eating. 
6. Serve and enjoy this beautiful masterpiece!!