Baked Mozzarella Bites

FB Source: Dale Adams

Ingredients:

String Cheese sticks, cut into 8 pieces each

Skim Milk (scant amt for dipping)

Italian Bread Crumbs

Directions:

1. Cut up string cheese, dip in skim milk, then Italian bread crumbs.
2. Bake at 425 for 7-10 minutes.

Yummy Dipped in Marinara Sauce!!!

Based on a serving of 8 pieces:

Nutrition Facts

Serving Size: 8 bites/1 cheese stick, cut up and processed.

Amount Per Serving

Calories  47 Calories from Fat  10

% Daily Value*

Total Fat  1.1g 2%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  250mg 10%

Total Carbohydrates  7.8g 3%

Dietary Fiber  0.7g 3%

Sugars  2.2g

Protein  1.2g

Vitamin A 2% • Vitamin C 1% Calcium 3% • Iron 4%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• Very low in cholesterol

Bad points

• Very high in sodium
• High in sugar

Awesome Potato Soup

FB Source: Julie Morgan

Ingredients:

Soup:
1 lb potatoes diced, red potatoes are best
5 slices of bacon, uncooked and finely diced
1 small onion diced
2 celery stocks diced
4 cups milk
1 cups water
2 chicken bullion cubes (dissolve these in 1 cup water, this is in addition to the 1 cup above)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup + 2 tablespoons butter
1/4 cup + 2 tablespoons flour
1/8 bunch freshly chopped parsley
1/2 cup whipping cream

Garnish:
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. Boil potatoes for 10 minutes. Drain and set aside
2. Cook bacon until crispy, drain fat and set aside
3. Cook the onion and celery until celery is tender 
4. In a large saucepan add milk, water, bullion, salt and pepper and cook on medium for about 8 minutes until mixture it hot. Do not let the mixture boil
5. In a small saucepan melt the butter, add the flour and mix well. Cook over low heat until the mixture bubbles, continue to stir for 2 to 3 minutes to make the mixture roux (thick)
6. While stirring the soup in the large saucepan add roux mixture slowly and continue stirring until soup is thick and creamy, about 4 minutes
7. Stir in parsley, potatoes and cream
8. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Award Winning Maryland Cream of Crab Soup

FB Source: Carl Barbaro

ORIGINAL SOURCE: Crab Place

Ingredients:
1 pint milk
1 quart half and half

2 pints heavy whipping cream

1 pound Maryland jumbo lump crab meat

1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch (as desired for thickening)

Directions: 

1. Bring milk, half and half, and heavy whipping cream to a boil. 
2. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. 
3. When it starts to boil, make a paste of cornstarch and water to thicken soup.

Peanut Butter Microwave Fudge

FB Source: Julie Morgan

Ingredients:
1 lb box Confectioners sugar(powdered sugar)
2 T butter
1/3 C milk
1 C peanut butter

Directions:

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

 Everyone will LOVE this!!!!!!!

Egg Nog

FB Source: Julie Morgan

Ingredients:
6 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 quart milk
1/3 pint heavy whipping cream
1 pinch ground nutmeg
1 pinch salt

Directions:

1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
2. Beat the whipping cream until soft peaks form.
3. Fold in to egg and milk mixture and sprinkle with nutmeg. 
4. Serve chilled. 

Option: Top with whip cream. Enjoy!

Original recipe makes 8 to 12 servings

Lemon Sour Cream Pie

ORIGINAL Source: Your Home Based Mom

Ingredients:
1 C Sugar
3 Tbsp plus 1-1/2 tsp cornstarch
1 Tbsp grated lemon peel
1/2 C lemon juice
3 egg yolks, lightly beaten
1 Cup milk
1/4 Cup butter, cubed
1 Cup (8 ounces) sour cream
1 pastry shell (9 inches), baked or graham cracker crust
1 Cup heavy whipping cream, whipped
* Lemon twists for garnish

Directions:

1. Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan
2. Cook over medium heat until thickened
3. Stir in butter
4. Cool mixture to room temperature
5. Stir in sour cream and pour filling into a prepared pie shell
6. Spread whipped cream on top and garnish with lemon twists

Store in the refrigerator. Yield: 8 servings

Stacie says: "This recipe is one that I saw on a FB page, but they didn't want the information to be shared. So, I found the same recipe on the Internet, at Your Home Based Mom, instead."

Frosted Berry Hand Pies

Source: Go Bold with Butter

By Hiedi
Makes 8 hand pies

Ingredients:
For dough:
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter
½ teaspoon salt
1 tablespoon sugar
4-5 tablespoons water
1 egg, yolk and whites separated
3/4 cup berry jam

For sugar glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Directions:

1. In food processor fitted with steel blade, pulse flour, butter, salt and sugar 10-12 times or until butter is consistency of small peas. Add water and pulse 5-7 more times or until dough starts to come together. Turn out onto floured surface and shape into 2 round discs. Cover in plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 450°F. Roll out dough to 1/4-inch thickness, and cut into 3 1/2-inch by 7-inch pieces. Each dough round should yield 4 pieces. Lightly brush edges of dough squares with egg and spoon 1 tablespoon jam on one side of dough within egg-basted edges. Fold dough in half and crimp edges with fingers and then press down edges of dough, about 1/4 inches, with the tines of fork.
3. Place hand pies on baking sheet lined with parchment paper and brush tops with egg wash and bake for 15 minutes or until crust is golden. Remove from oven and allow cooling.
4. While hand pies are resting, mix sugar glaze by adding powdered sugar, milk and vanilla to medium-sized bowl and whisk to mix well. If mixture is too thick, add more milk, 1/4 teaspoon at a time, to thin.
5. When hand pies are cooled, drizzle the tips with sugar glaze and serve.

These Frosted Berry Hand Pies make for a perfectly dunkable after school treat for my soon to be pre-teen. She likes to help put her stamp on the process by folding and crimping the edges of her pies. The simple, buttery crust is the perfect package for the jammy insides.

Creamy Shrimp Chowder

FB Source: Carl Barbaro

Ingredients:
1/2 cup celery (chopped)
1/3 cup onion (diced)
2 Tbsp butter
8 oz cream cheese
1 cup milk
1 1/2 cups potatoes (cubed)
1/2 pound prepared cooked shrimp (thaw and drain)
2 Tbsp dry white wine
1/2 tsp salt

Directions:

1. Saute celery and onions in butter in a large pot.
2. Mix in cheese and milk, stirring over low heat until the cheese melts.
3. Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve and enjoy!

Serves 4

Paula Deen's "Not Yo' Mama's Banana Pudding"

FB Source: OMG I Gotta Try That

ORIGINAL Source: Food Network

Ingredients:

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

1. Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
2. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. 
7. Refrigerate until ready to serve!

Pumpkin Chiffon Pie

FB Source:  Stacie Allred and Now You Can Pin It

Years ago, I made a wonderfully light pumpkin pie. It was so delicious and NOT heavy, like pumpkin pie normally CAN be.

I believe that it was this recipe, because I remember using the Knox gelatin.

Try this when you're celebrating Thanksgiving and Christmas this year. ;)

Painted Bread

FB Source: Mommy Made

"Painted" bread. Milk with food coloring. Let kids paint, then pop in toaster.

Pumpkin Bars

FB Source: Andrea McWilliams Xidis

Ingredients:

Bars:
16 oz can pumpkin

2 cups sugar 

1 cup vegetable oil 

4 eggs, beaten 

2 cups flour 

2 tsp. baking soda 

2 tsp. cinnamon 

1/4 tsp. nutmeg 

1/2 tsp. salt 

Cream Cheese Frosting:
5 Tbs. butter, softened 

3 oz cream cheese, softened 

1 tsp. vanilla 

1 3/4 cups powdered sugar 

3-4 tsp. milk 

chopped nuts for the top, if desired 

Directions:

Bars:

1. In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. 
2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 
3. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
4. Cool the cake completely and then frost it with the cream cheese frosting. 

Frosting:

1. Beat the butter and cream cheese together. Add the vanilla and blend till smooth. 
2. Gradually add the powdered sugar and mix well. 
3. Add the milk a bit at a time until you get it to a spreadable consistency.

1-Cup Peach Cobbler

FB Source: Yummy Tasty Recipes

Ingredients:
1 cup of sugar
1 cup of self rising flour
1 cup of milk
1 stick of butter melted
1 large can of sliced peaches
Tip: also berries work great too!

Directions:

1. In a mixing bowl mix the flour, sugar and milk together until well blended. set aside.
2. Pour the peaches and the juice in the pan we always used glass casserole dish.
3. Pour the flour,sugar and milk mixture over the peaches, do not stir it. cut up butter and put pieces on top of mixture. Bake on 350 for approx 40 minutes. Enjoy.

Picture by : deckss.com 

This is an oldie but goodie!! My Mom use to make this all the time when I was a kid.
It is so Good!! I make it for my family now!!! She called it 1-Cup Peach Cobbler

Stacie says: "'Ingredients' lists the butter as being melted, but the 'Directions' say to cut up the butter. I imagine that it would work either way, but I'm not sure what the correct interpretation for the butter really is. So, if you try it one way, and it works great, please let me know!"

Chile Rellenos Casserole

FB Source: SkinnyWrapCowgirl

Original Source: Hello-Homebody

Ingredients:
1/2 lb. ground beef
1/4 onion (chopped)
10 oz. can whole green chiles
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Directions:

1. Preheat oven to 375F.
2. Cook ground beef and onion. Drain, then add cumin, salt, and pepper. 
3. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).
4. Layer meat over green chiles. 
5. Top with cheese and chopped green chiles. 
6. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. 
7. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted. Yum!

Festive Reindeer Cookies

FB Source: 

Christmas Cottage Corner

Ingredients:

3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms

Directions:

1. Preheat oven to 375°F.
2. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
3. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
4. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
5. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).
6. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies. ENJOY!!!

Chili Relleno Casserole

FB Source: Marcine Jenis

Ingredients:
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

I added ground turkey. Cook the turkey like you would cook meat for taco's. I placed a layer of pepper then the turkey, the Monterey Jack cheese, Peppers, cheddar then egg mixture.

If you like Chili Rellenos, This is a great recipe!

Cinnabon Cinnamon Roll Cake

FB Source: Pampered Chef with Cathy Zastoupil

Original Source: Six Sisters' Stuff

Ingredients:
Cake:

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:

1. With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. 
3. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 
4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. 
5. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. 

Serve warm (we like it straight out of the oven) or at room temperature.

Ranch Potatoes

FB Source: Easy Recipes

Ingredients:
8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Directions:

1. Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
2. Place drained potatoes into a greased 13x9 inch baking dish.
3. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
4. Sprinkle crumbled bacon and the remaining cheese over the top.
5. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

This was very simple to make. I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest. We just had some last night again from the freezer and they're as good as freshly made!

Starbucks' Lemon Loaf

FB Source: Wanda Koellen

Ingredients:

Lemon Loaf:
1 1/2 cups Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
3 Eggs
1 cup Sugar
2 Tbsp Butter, Softened
1 tsp Vanilla
1 tsp Lemon Extract
1/3 cup Lemon Juice
1/2 cup Oil

Lemon Icing:
1 cup 

+ 1 Tbsp Powdered Sugar .

2 Tbsp Milk (Whole works best, but lower fat milks will work)
1/2 tsp Lemon Extract

Directions:

1. Combine flour, baking soda, baking powder and salt in a bowl.
2. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
3. Pour wet ingredient into the dry ingredients and blend until smooth.
4. Add oil and mix well.
5. Pour batter into a well greased 9x5-inch loaf pan.
6. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
7. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
8. When the loaf is cool, remove it from pan and frost the top with the icing.
9. Let the icing set up before slicing.

This is a Top Secret recipe version of Starbucks Lemon loaf. THANK YOU, CONNIE for this recipe and photo!!!

Peanut Butter Chocolate Eclair Cake

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

Cake:

1 box chocolate graham crackers
2 - 3 1/4 oz. packages instant vanilla pudding
1 C creamy peanut butter
3 1/2 C milk
1 - 8 oz. contain Cool Whip, thawed

Frosting:
1/2 C. semi-sweet chocolate chips, melted
2 Tbsp melted butter
2 Tbsp white corn syrup
1/2 C powdered sugar
2-3 Tbsp milk

Directions:

Cake:

1. Spray the bottom of a 9x13 inch cake pan with cooking spray.
2. Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.
3. In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip. 
4. Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers. 
5. Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
6. Slice and serve. Garnish with peanut butter cups if desired.

Frosting:
In small mixer bowl combine all ingredients and beat until smooth.

Stacie says: "This pic looks like they may have used chocolate graham crackers instead of the original flavor."