Mexican Beef Casserole

FB Source: Karyn Lynnette Olson

Ingredients:
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
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

Directions:

1. Brown ground beef and onions together for about 10 to 12 minutes, drain.
2. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
3. Spray baking dish 2 quart 8x12 inches.
4. Place half of tortillas in bottom.
5. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
6. 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.
7. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve..

Hawaiian Cheesecake Bars

FB Source: Teresa Price

Ingredients:
Crust:

2 cups flour
1 cup sugar
1 cup butter, softened (or melted)

Filling:

16 oz cream cheese
4 Tbsp sugar
4 Tbsp milk
2 eggs
2 tsp vanilla
20 oz crushed pineapple, drained

Topping:

2 cups flaked coconut
2 Tbsp melted butter

Directions:

1. Preheat oven to 350F.
2. Combine crust ingredients. Pat mixture into ungreased 9 X 13 pan. Bake for 14-19 minutes. Cool slightly.
3. Mix together cream cheese,sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
4. Combine topping ingredients. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

www.threecookingsisters.com

Butterfinger Dessert

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped

Directions:

1. In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
2. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
3. In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.

*Courtesy tasteofhome.com

Homemade Wedge Potatoes

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

Potatoes

Oil, enough to coat all sides of the wedges

Seasonings to taste

Directions:

1. Scrub potatoes and cut into wedges.
2. Place the cut potatoes in a sealable plastic bag.
3. Add a little oil and your favorite seasoning and shake well to coat.
4. Pour onto a baking sheet or stoneware pan.
5. Bake at 425 degrees for about 20-25 minutes (french fry cut) or longer for wedges.

ENJOY!

Pepperoni Stromboli

FB Source: Easy Recipes

Ingredients:
1 Pillsbury Classic Pizza Crust (they come in the cans)
2 eggs
1 Tbsp Parmesan cheese
1 tsp oregano
1 tsp parsley
1/2 tsp garlic powder
1/4 tsp pepper
2 Tbsp vegetable oil
1/2 pound pepperoni
1/2 pound (2 cups) mozzarella cheese

Directions:

1. Preheat oven to 350°. Open up your crust and roll out flat. It will be a rectangle shape. 
2. Separate your egg yolks from the egg whites. 
3. Place the egg yolks in a bowl and mix your parmesan cheese, oregano, parsley, garlic powder, pepper and vegetable oil.
4. Spread your mixture evenly onto your crust. (I used a spatula to spread)
5. Layer on all of your pepperoni. Top with all of the cheese. 
6. Starting on one end, roll up like a jelly roll. Pinch the ends of your dough together to seal it all together. 
7. Brush the outside of the dough with your egg whites (I used a pastry brush to do this) 
8. Spray some non-stick cooking spray onto a baking sheet and place your stromboli on top. 
9. Bake in 350° oven for about 20-25 minutes. Remove and enjoy!!

No-Bake Pecan Coconut Praline Cookies

FB Source: Jewels Tee

Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

Directions:

1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
7. Remove from paper and enjoy.

Layered Pumpkin Cake with Caramel and Pecans

FB Source: Chef Ron Lock

Source: https://www.facebook.com/TheChefRonLock

Ingredients:
1 pkg (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

1. Preheat oven to 350°F
2. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. 
3. Pour into 2 greased and floured 9-inch round pans.
4. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.
5. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. 
6. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!
7. Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

(This cake is a total show stopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)

Blessing Bags

FB Source: Kris Quartermus

Items Needed:

• Gallon size Ziplock bags
• chap stick
• packages of tissues
• toothbrush and toothpaste
• comb
• soap
• hotel size shampoos
• trail mix
• granola bars
• crackers
• pack of gum
• band aids
• mouthwash
• coins or predetermined dollar amount, say 5.00 (could be used to make a phone call, or purchase a food item)
• hand wipes
• you could also put in a warm pair of socks
• a packet rain poncho
• tampons (for women)
• The ideas could be endless!

Assemble all the items in the bags, and maybe throw in a note of encouragement. Seal the bags and stow in your car for a moment of providence.

I absolutely love this idea! Blessing Bags to keep in the car when you pass homeless people. Something special you can do with the kids to teach them about caring for others.

Australian Crash Hot Potatoes

FB Source: SplenDishes by Shonali

Ingredients:

Baby or Red Potatoes

Oil

Salt & Pepper to taste

Fresh Herbs

Garlic

Parmesan Cheese

Directions:

1. Boil some baby potatoes (I used red) until fork tender. 
2. Preheat oven to 450 degrees. 
3. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). 
4. Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. THEN top with some lovely grated Parmesan cheese. 
5. Bake for 20 minutes.

These were the most delicious potatoes I've ever had, I swear! In Australia their called Crash Hot Potatoes, I don't know why (any Australians have some insight?), whatever the name, they were SO awesome! And super simple. OMG...crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness. I need to make more now!!

Mississippi Roast

FB Source: Candy Boxwell Hart

Ingredients:
Chuck Roast

Pkt of Hidden Valley Ranch Dressing

Pkt of McCormick Au Jus mix

1 stick of Butter

5 Pepperoncini peppers

Directions:
Put chuck roast in slow cooker.

Sprinkle with Hidden Valley ranch dressing.

Add McCormick Au Jus mix, butter, and peppers. DO NOT ADD WATER.

Cook on low for 7-8 hrs

Crunchy Honey Garlic Pork Chops

FB Source: Jana Guest

Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbsp water
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 Tbsp chopped garlic
2 Tbsp butter
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp  ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce

Directions:

1. Whisk the eggs and water together in a shallow dish.
2. Mix the flour, salt, pepper, and garlic powder in another shallow dish.
3. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
4. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
5. Remove from the pan to a 9"x13" baking dish.
6. To make the glaze, saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
7. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Bake uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Grow Roses from Cuttings

FB Source: Pamela Marcum

Did you know that you can grow roses from cuttings?

Simply cut healthy stems, place them in large potatoes, and them bury them 3-4 inches deep in a healthy soil mixture of peet moss and top soil. The potatoes keep the stems moist and help develop the root systems. It's a perfectly simple way to multiply your rose garden without spending lots of $$$.

Stacie says: "I am only passing this information on. I haven't tried this, myself, to verify the validity of the information. Good luck, and let me know if this works for you!"

Zucchini Lasagna - Gluten Free

FB Source: High Protein Foods

Ingredients:
1 lb 93% lean beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano
1 large egg

Directions:

1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
2. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
3. Preheat oven to 350°.
4. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
5. In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
6. Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Sticky Bun Breakfast Ring

FB Source: Tammy Smith Griffiths

Ingredients:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits **
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Directions:

1. Spray a fluted pan with non-stick spray.
2. Combine the melted butter and syrup in a small bowl and set aside.
3. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
4. Place about half of the syrup mixture in the bottom of the pan.
5. Then sprinkle half of the brown sugar mixture on top. 
6. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. 
7. Top with remaining syrup and sugar mixtures. 
8. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 
9. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (if 1 doesn't' seem like enough) and bake it for about 30 minutes. 

Pecan Pie Cobbler

FB Source: Jessica Contesso

Pecan Pie Cobbler (Recipe from Pillsbury)

Ingredients:
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired 

Directions:

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. 
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.
3. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. 
4. Bake 14 to 16 minutes or until browned.
5. Reduce oven temperature to 350°F.
6. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set.
7. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Italian No Bake Cake

FB Source: Darla Fogle Braden

By Sylvia Gonzales

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

1. Layer the bottom of dish with Vanilla Wafers.
2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together.
3. Pour this over the vanilla wafers in the dish.
4. Add another layer of the Vanilla Wafers on top of the pineapple mix.
5. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

Note: You can replace coconut with pecans if you'd like.

This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!! 

Pistachio Pudding Dessert

FB Source: Alisha Hebden

Original Source: http://todaysmybestcreativeday.blogspot.com/2009/03/pistachio-pudding-dessert.html

Ingredients:
Pie crust:
1 stick butter
1 cup flour
1 cup chopped walnuts

Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip

Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk

Topping:
cool whip
chopped almonds

Directions:

1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.
2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
3. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.

Lemon-Zucchini Bread

FB Source: High Protein Foods

Ingredients:

Bread:

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Lemon Glaze:
1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

Directions:
Bread:

1. Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
2. In large bowl, blend flour, baking powder, and salt; set aside.
3. In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
4. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
5. Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.

Lemon Glaze:

• In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Caramel Apple Cheesecake Bars

FB Source: Magic of the Seasons

Ingredients:

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F.

Crust:

• In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Streusel Topping:

• In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Cheesecake Filling:

• In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Apples:

• In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Olive Garden Chicken Marsala Recipe from Metabolic Cookbook

FB Source: High Protein Foods

http://tiny.cc/Metabolic

Ingredients:
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Directions:

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. COVER and simmer for about 15 minutes.
5. TRANSFER to serving plate.

Cookies and Cream Trifle

FB Source: Stacie Allred (via a newspaper from the mid-90s)

Ingredients:
2 small pkgs (4 serving size) Instant Chocolate Pudding
4 C Milk
8 oz Cream Cheese, softened
2 3oz packages of Ladyfingers
32 Chocolate Sandwich Cookies
12 oz Whipped Topping

Directions:

1. Beat softened cream cheese in a large mixing bowl until smooth.
2. Add in the chocolate pudding mixes and 3 cups of milk and mix on low speed until mixed thoroughly. (It's okay if small bits of cream cheese remain.)
3. If they aren't already (mine are), split the lady fingers in half, lengthwise. Place half of one package on the bottom of your trifle bowl, cut side up.
4. Slowly drizzle 1/4 cup of milk over the the lady fingers to moisten. (As a general rule, I just pour 1 tsp of milk over each individual ladyfinger.)
5. Spread 1/4 of the pudding mixture over the ladyfingers.
6. Spread 1/4 of the whipped topping over the pudding layer.
7. Chop 8 cookies and sprinkle over the whipped topping.
8. Repeat the layers 3 more times, beginning with the ladyfingers and ending with crushed cookies on top.
9. Cover with plastic wrap and refrigerate for 6-8 hours.

Optional: garnish with extra cookies.

Other variations we have tried (or WANT to try):

• Mint cookies and mint chocolate pudding mix - tried successfully
• Colored Oreos (when they color the cream filling) is fun at Halloween (orange) and Christmas time (red/green) - tried successfully
• Peanut butter Oreos and add a little bit of peanut butter to the pudding mixture - want to try

Seasoned Ritz Crackers

FB Source: Amanda Harness

Ingredients:
1 stick melted butter,
1 packet Ranch dressing mix
¼ c. grated Parmesan,
1 Tbsp red pepper flakes
1 tsp garlic powder
1 box Ritz crackers

Directions:

1. Toss box of Ritz crackers with all 5 ingredients
2. Bake in 300 degree oven for 15 minutes

Hash Browns via Waffle Iron

FB Source: FabuLESSly Frugal

Another great use of the waffle iron! Frozen tots, a bit of pressing and voila! Some of the best (and very affordable!) hash browns around!

Marshmallow Caramel Popcorn

FB Source: Liz Bevan Horsley

Ingredients:
1/2 c. brown sugar
1/2 c. butter
9-10 marshmallows (jumbo, not mini)
12 c. popcorn

Directions:

1. Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
2. Pour over popcorn.
3. Mix well.

~ Gonna make this weekend & enjoy with a hot cup of cocoa MMMM! ~

Homeopathic Cold & Sore Throat Remedy

FB Source: Kelly Alspaugh Packham

Ingredients:

Hot Water

2 Tbsp Honey

2 Tbsp Vinegar

Dash of Ground Cinnamon

2 Tbsp Lemon Juice

Directions:

If you wake up with a sore throat, and begin to feel a cold coming on, mix all ingredients well and drink. You will feel better within the hour. Works every time!

I have seen lots of people posting about that feeling of the first cold coming on. I'm mixing one tonight as I have the same feeling.