White Chicken Enchiladas

Ingredients
8 soft taco size flour tortillas 
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish 

Directions
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

Chocolate Chip Cheesecake Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 10 tablespoons butter (1 stick plus 2 tablespoons)
• 1 cup sugar
• 1 egg
• 3 ounces cream cheese
• 1 teaspoon vanilla
• 12 ounces chocolate chips

Preheat oven to 375.

Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.

Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.

Bake 10 to 12 minutes or until golden brown around edges.

Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.

Cheese bread

1 loaf French bread
1 cup shredded mozzerella
2 T. butter
3 oz. cream cheese
1/4 cup chopped green onions
1/2 t. garlic salt


Split bread lengthwise. in bowl mix cream cheese, mozzerella, onions, butter, and garlic salt. Spread evenly over bread halves. Bake at 350 until cheese is melted. 

Popovers

2 eggs
1 cup sifted flour
1 t. melted butter
1 cup milk
1/4 t. salt


Grease muffin cups. Preheat over to 375. In medium bowl, beat eggs until foamy. Add milk, mix well. In another bowl, sift flour with salt. Add egg mix gradually to flour, mixing until smooth. Stir in butter. Pour batter into pans, filling them 1/2 full. Bake for 50 minutes.

Kim's Pineapple Pie

In a medium bowl, combine a 16 oz. sour cream, one small can of crushed pineapples (with juice) and a package of instant vanilla pudding. Mix thoroughly. Pour mix into a shortbread pie crust that has been baked for 5 minutes at 375. Cover pie with an 8 oz. container of Cool Whip. Refrigerate. 

Sunset Cherry Surprise

2 cans cherry pie filling
1/2 t. cinnamon
1/4 t. almond extract


Spread in 9x13 pan and sprinkle with 1 package of white or yellow cake mix. Drizzle with 1/2 cup melted butter and sprinkle with 1/2 cup sliced almonds. Bake at 375 for 35 minutes. 


Almond extract can be replaced with vanilla.

Mom's Fruit Pizza

20 ounce refrigerated sugar cookies
8 ounces cream cheese, soft
1/3 cup  sugar
1/2 t. vanilla
Assorted fruits: kiwi, peaches, blueberries, strawberries, grapes
1/2 cup marmalade
2 T. water


Freeze cookie dough for 1 hour. Slice into 1/8" slices. Line foil lined 14" pizza pan with slices, overlapping edges slightly. Bake at 375 for 12 minutes, until golden brown. Carefully invert onto serving plate. Remove foil and turn right side up. Combine cream cheese, sugar, and vanilla until well blended. Spread over crust. Arrange fruit over cream cheese layer. Glaze with combined marmalade and water. Chill.

Chocolate Tower

In a trifle bowl, layer the following items:
1. 1/2 of a 9x13 pan of crumbled brownies
2. 1/2 package of chocolate mousse or pudding
3. crumbled Heath bar crunch
4. 1/2 of Cool Whip container
5. Repeat layers
6. Garnish top with Heath bar and a little grated chocolate


Refrigerate overnight. Enjoy!!

Karen's Creamy Baked Chicken

8 boneless skinless chicken breasts
8 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk or white wine
1 cup stuffing mix
1/4 cup butter, melted


Arrange chicken in greased baking dish. Top with cheese slices. Combine soup and milk (or wine). Heat slightly to combine well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle butter over stuffing. Bake at 350 for 1 hour.

Mom's Kookie Brittle

Combine:
1 cup butter
1 1/2 t. vanilla
1 t. salt


Add:
1 cup sugar
2 cups sifted flour
1 cup chocolate bits


Mix well and press into 15x10x1 inch pan. Sprinkle with 1/2 cup chopped nuts. Bake until golden brown. Bake at 375 for 25 minutes. Break into irregular pieces.

Grandma's Shaum Tortes

Whites of 6 eggs beaten 15 minutes or until dry. Add 2 cups sugar gradually and beat well. Add 2 teaspoons of vanilla. Beat then drop by spoonfuls on greased pan. Bake at 275 for about 45 minutes. These shells for fruit desserts.

Dirt Cake

20 oz. package Oreo cookies, crushed
8 oz. cream cheese, softened
1/2 butter, soft
1 large Cool Whip
1 cup powdered sugar
2 small packages vanilla instant pudding
3 cups milk


Sprinkle 1/2 Oreos in 9x13 pan. Mix cream cheese, butter, Cool Whip, and pwdered sugar together. Beat pudding mix with milk in separate bowl and add to cream cheese mix. Spread over cookie crumbs. Sprinkle remaining cookie crumbs on top. Chill at least 12 hours.

Chinese Casserole

1# sausage
1 green pepper, diced
1 medium onion, chopped
1 cup uncooked rice
1 package frozen Chinese vegetables
1 can cream of chicken soup


Cook rice. Cook and drain sausage. Saute pepper and onion. Combine sausage and soup. Stir in vegetable mix. Layer in casserole. Bake at 300 for 30 minutes.

Broccoli Salad

1 bunch fresh broccoli, wash and cut in bite size pieces
1 cup cheddar cheese, cubed
1/2# bacon, crisp
1 small onion


Toss all together, just before serving.


Add:
1/2 cup mayo
1/4 cup white sugar
1 T. vinegar


Mix and pour over salad.

Anne's Pepperoni Pasta Salad

1# rotini, cooked
1/2# pepperoni
1 large zucchini, thinly sliced
1/2 red onion, thinly sliced
2 green peppers, thinly sliced
1 broccoli bunch, just florets
16 oz. bottle Italian dressing
2 cups shredded cheddar cheese


Toss together all ingredients except cheese; marinate overnight. Sprinkle with cheese and serve cold.

Mom's Baked Beans

2 1/2 cups canned beans
1/4 cup ketchup
2 T. molasses
2 T. brown sugar
minced onion and celery
1 T. dry mustard


Combine all ingredients and bake in 9x13 pan at 350 for 30 minutes.

Kathy's Barbarian Bars

2 - 8 oz. Crescent rolls
1# sausage, cooked and drained
3 eggs
1 Cup sharp cheddar cheese, shredded
onion salt and garlic powder


Place 1 package of rolls on bottom of 9x13 pan. Mix cooked sausage with beaten eggs, onion salt, and garlic powder to taste. Spread mix over rolls. Sprinkle with cheese and cover with rolls. Brush with egg. Bake at 350 for 35 minutes.

Mom's Pimento Cheese Spread

1/2 cup sugar
dash of salt
2 T. flour
1 beaten egg
3/4 cup vinegar
1 small jar pimentos
1/2 cup Miracle Whip
1 1/4 # sharp cheddar cheese, grated


Cook all ingredients except cheese until thick. When mix is thick beat in cheese.

Williamsburg Spiced Fruit Punch

1 cup unsweetened pineapple juice
1 cinnamon stick
1 teaspoon whole cloves
46 ounce berry Hawaiian Punch
6 ounce frozen orange juice
1 pint orange sherbet


In medium saucepan simmer pineapple juice, cinnamon, cloves, and orange juice. Keep covered and simmer for 15 minutes. Strain. Cool to room temperature. Combine with Hawaiian punch. In bowl, stir until blended. Chill. Top each glass with a spoonful of sherbet.

Pepperoni Dip

Layer one package of cream cheese on the bottom of a 9x12 pan. Add Pizza sauce, mozzarella cheese, and pepperoni. Bake at 350 for 30 minutes. Serve with Scoop chips.

Chicken 'n Dumplins

by Juli Norman Lamberth 

3-5 boneless chicken breast halves*
2 T. butter, melted
2 cans cream of chicken soup
2 soup cans of water
1/4 tsp pepper
1 (12oz) can refrigerated biscuits

Place chicken in crock pot. In a bowl, combine butter, soups, water, and pepper. Pour over chicken. Cover and cook on low for 6-8 hours. An hour before serving, tear chicken with a fork into bite size pieces and add back to crock. Cut biscuits into quarters and add to crock. Cover and cook on high for 40 to 45 minutes or until biscuits are done in the center. Gently stir to cover dumplins with sauce.

*Your chicken can be frozen when you put it into the crock...mine was and turned out great :)

Creamy Italian Chicken Pasta

by Christol

Here's your ingredients 
1 pkg boneless chicken breast 
1 pkg Italian Dressing Mix 
1 pkg Cream Cheese~I use reduced fat 
1 can Cream of Chicken Soup~I use 98% fat free 

Put 1/2 cup water in bottom of crock pot. Place chicken in bottom. Sprinkle chicken with Italian Dressing Mix. Cover and cook on low for about 4 hours. I will use frozen if I want to cook for 6. 

When the chicken is cooked, shred. Throw in cubed cream cheese and soup. Cover and cook for another hour.

Stadium Mix

3 C. puffed corn cereal
2 C. corn and rice cereal squares
2 1/2 C. mini pretzel sticks
1 1/2 C. cashew pieces
6 T. butter
1 T. Worcestershire sauce
1 1/2 t. chili powder
1 t. garlic powder
3 C. cheese cracker squares

Combine first 4 ingredients in a large roaster; set aside. Add butter, Worcestershire sauce, chili powder and garlic powder to a small saucepan; heat over low heat until butter melts. Drizzle over cereal mix and toss gently to coat. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Add cheese crackers; tossing to mix. Spread mix out on foil to cool. Store in an airtight container up to 5 days. Makes 11 cups.

German Pancakes

1 T butter
1/2 C milk
1/2 C flour
2 eggs
dash of salt
dash of cinnamon

1. Preheat over to 425 degrees. While the oven is preheating, melt 1 T butter in 9 inch square pan by putting pan in the preheating oven.
2. In a mixing bowl, use a wire wisk to beat the above ingredients together.
3. Pour the batter into the 9 inch square pan with the melted butter.
4. Bake for 12-15 minutes.
5. Serve with powdered sugar or syrup.

Bit o' Brie

In a pie plate, microwave 3/4 cup of pecans for 4 minutes. Mix together 1/4 cup Kahlua and 3 Tablespoons of brown sugar. Add the pecans to the mix. Place round of Brie on pie plate and slice off top. Pour mix over and microwave for 1-2 minutes or until bubbly. Serve with crackers.

This is always a hit and you can keep warming it in the microwave.

Chicken Almondine

In a large sauce pan combine:

3 cups cooked and cubed chicken, 1 can of cream of chicken soup, 1 small can sliced mushrooms (drained), 1 8 oz. can sliced water chestnuts (drained), 2/3 cup mayo, 1/2 cup sour cream, 1/2 cup chopped celery, and 1/2 cup chopped onions. Cook over medium heat until hot and bubbly. Pour into ungreased 9x13 pan. Layer a can of crescent rolls over the top of the chicken. 

Combine 2/3 cup shredded Swiss cheese, 1/2 cup slivered almonds, 3 T. melted butter and salt and pepper. Spread over the dough. Bake at 375 for 20-25 minutes. Yummy!

Sweet and Sour Chicken Dip

3/4 cup diced cooked chicken

1/2 cup shredded carrots

1/4 cup chopped unsalted peanuts

3 T. sliced green onions

1 T. chopped parsley

2 T. soy sauce

1 tsp. ginger root chopped

1 fresh garlic minced

1 tsp. sesame oil

Mix all ingredients and refrigerate. In bottom of pie plate, spread a mix of 8 oz. cream cheese and 1 T. milk. Layer topping on top of cream cheese. Then top all with sweet and sour sauce. Serve with crackers or heavy tortilla chips.

I doubled most of this to make it in a 9x13.

Fluffy Pumpkin Cheesecake

2 packages (8 oz each) crean cheese softened

2/3 cup sugar

2 teaspoons pumpkin pie spice *

2 eggs

1 can (15 oz) pumpkin

1 KeeblerReady Crust extra serving size graham crust


1. In large bowl beat cream cheese until fluffy. Add sugar 

and spice. Beat until well combined.

2. Add eggs, one at a time, mixing until just combined 

after each addition. Stir in pumpkin.

3. Pour into crust. Bake at 350 for40 min. oruntil center is

almost set. Cool for 1 hour on a wire rack. Refrigerate at

least 3 hours.

4. Garnish as desired.

Beer Bread

1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

DIRECTIONS:
1. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
2. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

Taco Bake

1# ground beef
1 can tomato soup
6 flour tortillas, cut in 1" pieces
1 C. salsa
1/2 C. milk
1 C. shredded cheddar cheese

1. Brown the beef. Pour off the fat.
2. Add soup, salsa, milk, tortillas, and 1/2 cheese.
3. Spoon into 2 qt. baking dish. Cover.
4. Bake at 400 for 30 min. Sprinkle with remaining cheese.

Chapel Hill Chicken

1 T. Worcestershire sauce
1/2 t. salt
8 boneless chicken breasts
2 C. stuffing mix
1/2 C. melted butter
1/2 C. sour cream
Dash of pepper
1 T. lemon juice

Combine Worcestershire sauce, sour cream, pepper, salt, and lemon juice. Dip chicken into mix, roll in stuffing mix. Arrange on baking sheet. Pour butter over chicken. Bake at 350 for 45 minutes.

Broccoli Casserole

can of cream of mushroom soup
1/2 C. mayo
2 eggs
Broccoli
Shredded cheddar cheese
bread crumbs

Cook broccoli. Combine all ingredients except bread crumbs. Pour in 2 qt. baking dish and sprinkle with bread crumbs and cheese. Bake at 250 for 20-30 minutes.

Baked Mac and Cheese

2 T. cornstarch
1 t. salt
1/2 t. dry mustard
1/4 t. pepper
2 1/2 C. milk
2 T. butter
2 C. shredded cheddar cheese
2 C. cooked macaroni

In medium pan, combine cornstarch, salt, mustard, and pepper. Stir in milk. Add butter, stirring constantly and bring to a boil over medium high heat. Remove from heat. Stir in 1 3/4 C. cheese until melted. Add macaroni and pour into casserole. Sprinkle with cheese. Bake uncovered at 375 for 25 minutes.

French Toast Casserole

Loaf butter bread
12 eggs
1 t. vanilla
4 T. butter
pecans
2 C. milk
1/3 C. syrup
1 t. cinnamon
1/3 C. brown sugar

Melt butter in 9x13 pan in 375 oven. Place bread in pan. Mix ingredients and pour over top. Sprinkle with the brown sugar and pecans. Cover and bake 30 minutes. Uncover and bake 30 minutes.

Jim Jam's Buttermilk Pancakes

Sift Together:
2 C. sifted flour
1/2 t. salt
1 t. baking powder
1 t. baking soda

Combine:
2 beaten eggs
2 T. sugar
2 C. buttermilk
2 T. vegetable oil

Mix all together and beat well. Bake on hot griddle and enjoy.

Mary's Carrot Cake

6 t. cinnamon
2 C. sugar
2 t. baking soda
4 eggs
2 C. flour
1 1/2 C. vegetable oil
1 C. pecans, chopped
3 C. shredded carrots

Mix eggs and sugar. Add remaining ingredients and mix slowly. Bake at 325 for 45-60 minutes. 

Icing:

2- 8 ounce cream cheese
1 1/3 box confectioner's sugar
1 1/3 t. vanilla
1 1/3 sticks butter

Beat until smooth and frost the cake when cool.

Norwegian Cake

1 yellow cake mix
3 eggs
1 can apple pie filling
1/2 C. brown sugar
2 T. flour
nuts, optional

Combine first 3 ingredients and pour in 9 x 13 pan. Combine rest and sprinkle on top. Bake at 350 for 40 minutes.

Cheese Herb Spread

8 oz. cream cheese
1 stick butter
garlic cloves
parsley

Put all in food processor and mix until combined. Serve on crackers.

Artichoke Dip

1 C. mayo
1 C. grated Parmesan cheese
1 minced onion
1 can artichoke hearts

Mix all and bake at 350 for 30 minutes.

Hot Virginia Dip

16 oz. cream cheese
4 T. milk
5 oz. dried beef
1 t. garlic salt
1 C. sour cream
4 t. minced onion
2 T. butter
1 C. shopped pecans

Saute nuts in butter. Soften cream cheese and add all ingredients. Sprinkle nuts on top. Bake at 350 for 20 minutes. Serve with crackers.

Cheesey bacon Bites

3 ox. cream cheese, soft
1/4 C. bacon pieces
2 T. choppd onion
1/8 t. pepper
Shredded cheddar cheese
1 pkg. crescent rolls

Combine all except rolls. Spread mix on two rectangle of rolls. Roll in a log. Cut into 32 pieces. Bake at 375 for 10-12 minutes.

Grapes and Sour Cream

2 - 2 1/2# green, seedless grapes
1/2 pt. sour cream
8 oz. cream cheese
1/3 C. sugar
2 t. vanilla
Dark brown sugar

Mix sour cream, cream cheese, sugar, and vanilla until smooth. Add grapes and mix well. Put in glass bowl and cover heavily with brown sugar. Chill at least 2 hours, but not overnight.

Noodles Romanoff

8 oz. egg noodles, cooked
2 C. sour cream
8 oz. cream cheese
1/4 C. chopped onions
1 t. Worcestershire sauce
1/2 t. salt
1/4 t. pepper
1/3 C. Parmesan cheese

In large bowl, mix sour cream, cream cheese, onion, Worcestershire sauce, salt, and pepper. Add noodles and pour into a greased casserole dish. Sprinkle the top with Parmesan cheese. Bake at 350 for 30 minutes.

Vodka Sauce and Rigatoni

1 stick butter
1 Pkg. rigatoni, cooked
16 oz. heavy cream
1/2 C, vodka
grated fresh Parmesan

In saucepan, melt butter, do not brown. Add cream, vodka, and cheese to thicken. Toss with cooked rigatoni.

French Onion Rice

1 C. rice
1 stick butter
1 C. water
1 can French onion soup

Preheat oven to 350. In casserole, combine above ingredients. Bake 1 hour.

Continental Chicken

4 boneless chicken breasts
16 oz. sour cream
1 can cream of mushroom soup
1 small jar dried beef

In casserole, line with dried beef. Place chicken on top. Combine sour cream and soup and pour over chicken. Bake at 350 for 50 minutes.

Crockpot Chicken Delicious

4-6 chicken breasts
lemon juice
salt and pepper
celery salt
paprika
can cream of mushroom soup
can cream of celery soup
1/3 C. dry sherry
Grated Parmesan cheese
Fluffy rice

Place chicken in crockpot. Season with lemon juice, salt, pepper, celery salt, and paprika. Mix soups with sherry and pour over chicken. Sprinkle with Parmesan cheese. Cover and cook on low for 8-10 hours. Serve over rice.

Classic Crepes

2 eggs
2 T. melted butter
1 1/3 C. milk
1 C. flour
1/2 t. salt

Beat eggs, milk, and butter until blended. Gradually add dry ingredients and mix until smooth. Refrigerate for 2 hours. Cook crepes for 1 minute on each side.

Apres Ski Chili

Brown:
2# ground beef
1 med. onion, chopped

In dutch oven add:
beef and onions
2 cans stewed tomatoes
3 cans tomato soup
2 T. chili powder
1 t. salt
1/2 t. pepper
1 can kidney beans, optional 

Cook for 1 hour on low until thoroughly heated.

Mom's Shrimp Pentagon

1/2 C. vegetable oil
1 C. chopped celery
1/2 C. chopped celery leaves
1 C. sliced green pepper
2 1/2 C. sliced onions
1/2 C. chili sauce
1/2 C. seedless raisins
1/2 t. each: thyme, curry powder, salt, pepper, and cayenne
2 large bay leaves
4 oz. almonds, finely chopped
2 1/2# shrimp (cooked, shelled, and deveined)
3 1/2 C. can tomatoes

Heat oil in large skillet. Add green peppers, onion, celery, and celery leaves. Cook over low heat until onion is transparent but not brown. Add remaining ingredients except shrimp. Simmer gently for one hour; stirring. Add shrimp and heat about one hour. Serve over rice.

Sauce should be made early in day and stored in refrigerator to blend flavors.

Mom's Simple Stuffing

Combine loaf of bread cut into pieces with medium chopped onion, one stick of butter, salt, pepper, and a tablespoon of celery seed. Cook at meat temp for 1/2 hour.

Popovers

2 eggs
1 C. milk
1 C. flour
1/4 t. salt
1 t. melted butter

Grease muffin cups. In medium bowl, beat eggs until foamy. Add milk and mix well. In another bowl, sift flour with salt. Add egg mix gradually to flour mixing until smooth. Stir in butter. Pour batter into popover pan, filling them 1/2 full. Bake at 375 for 50 minutes.

Cheesy Ranch New Red Potatoes

INGREDIENTS
12 small new red potatoes, scrubbed and halved
1 cup Ranch-style salad dressing
1 (8 ounce) package shredded Colby-Monterey Jack cheese
1 teaspoon freshly ground black pepper

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook 10 minutes, or until tender; drain.
Place cooked potatoes on an ungreased cookie sheet with the cut side up. Spread a spoonful of dressing on the top of each potato half. Sprinkle with cheese, and lightly dust with pepper.
Bake in the preheated oven for 5 minutes, or until cheese is melted.

Mexican Lasagna

Begin cooking 1 lb of ground beef, add in 1/2 pack of taco seasoning when the meat is almost done. Drain any grease. Put meat back in pan, add 1/4 cup of water and 6 oz. of Velveta Cheese. Once Cheese has melted, remove from heat, add 3/4 cup of Salsa. 

Layer the above mixture with flour tortillas, adding in the Mexican Blend of Cheese in between the layers and then again on top.

Cook for approx 15-20 minutes at 400

Italian Appetizer Bites

2 pkgs. (8 oz. each) refrigerated crescent rolls

1/2 lb deli salami

1/2 lb sliced provolone cheese

1/2 lb sliced boiled deli ham

7 eggs

1 cup grated Parmesan cheese

2 jars (12 oz. each) roasted red peppers, drained

Heat oven to 350 degrees. Coat a 13x9x2-inch glass baking dish with nonstick cooking spray. Unroll one package of the crescent rolls and use dough to line bottom of prepared baking dish. Pinch seams together with fingers.

Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan cheese; pour half evenly over the top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package of crescent rolls.

Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 degrees for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.

This is great served warm or cold. Also makes for a great dinner when served with a salad. Yummy!!!!

Easy Pumpkin Chocolate Chip Muffins

2 spice cake mixes 
1 30-oz. can pumpkin
1 12-oz. bag of semi-sweet chocolate chips

Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips. Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.

Ham and Cheese Sliders

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1 cup mayonnaise

Poppy seed sauce 
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

Spread mayo onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.

In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

Makes 12 mini lasagnas or 3 servings. 

Mini Lasagna Cups | Kevin & Amanda's Recipes

www.kevinandamanda.com

Eclair Cake

Ingredients:
1 (3.5 oz) package of instant vanilla pudding mix
½ (8 oz.) container of Cool Whip
1 ½ cups of milk
1 package of graham cracker squares
1/2 tub of chocolate frosting

Directions:
In a medium bowl, mix together the pudding mix, milk and Cool Whip. 

In an 8x8 dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish. It doesn’t have to be pretty or perfect.

Spread half of the pudding mixture on top of the crackers. Layer another layer of graham crackers over the pudding mixture. Then layer the other half of the pudding mixture on top of crackers. Top with a final layer of graham crackers.

Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
When ready, put the tub of chocolate frosting in the microwave for about 30 seconds to soften (remove lid and aluminum foil top before microwaving). Take out and stir frosting. It should be easily spreadable now.

Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers. Place plastic wrap over top of dish and put back in fridge. Now, forget about this dessert until tomorrow. This dessert gets better over time. The graham crackers need time to soften up.

When ready to serve, slice in squares and enjoy cold!

Cook’s Note: This dessert does not take long to prepare but it definitely needs lots of time to set up. Make this the night before you actually need to serve it. Try using chocolate graham crackers with white chocolate pudding~yum! Need more for a crowd? Just double the recipe and put into a 13x9 baking dish.

The Country Cook

www.thecountrycook.net

Fantasy Fudge by Jim Jam

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
12 oz. chocolate chips
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped Walnuts
1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

We put it in a 9x13 pan and it just makes a shallow pan of fudge (pieces will not be as thick).