OATMEAL PECAN COOKIES

 

 Oatmeal Pecan Cookies
     Yield: 5 dozen

1 package yellow cake mix
2 cups quick cooking oats, uncooked
1 cup sugar
1 cup vegetable oil
2 large eggs
1 cup pecans, chopped
1 1/2 teaspoons vanilla extract

Combine cake mix, oats and sugar in a large bowl. Combine oil and eggs. Add to dry ingredients, stirring well. Stir in pecans and vanilla. Drop dough by small rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 12 minutes minutes or until lightly browned. Remove to wire racks to.
cool

FUNFETTI CAKE BARS

Funfetti Cake Bars
 

1 1/4 cup funfetti cake mix
3/4 cup AP flour
1/4 teaspoon baking soda
3/4 cup butter, melted and slightly cooled
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
5 heaping tablespoons sprinkles of your choice (I used stars)

Directions:

1. Preheat oven to 350F. Grease an 8 x 8 inch pan.
2. Cream both sugars, butter, vanilla, egg, and egg yolk. 
3. Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles.
4. Spread batter evenly into greased pan.
5. Bake for 30-35 minutes until top is lightly browned and middle still jiggley in middle

GERMAN PANCAKE

Super Easy

6 large eggs

1 cup flour

1 cup milk

1 cube melted butter

1 t salt

In a 9X13 pyrex dish pour in the melted butter 

Beat together remaining ingredients with electric mixer for 2 minutes

Pour over butter and bake at 400 degrees for 20 minutes.

Serve with fresh sliced peaches, strawberries or thawed frozen raspberries or fruit. Sprinkle with powder sugar. Can just use favorite syrup.

BROWNIE FUDGE ICE CREAM CAKE

Never buy an ice cream cake, when you can make one for less than half the price.

Frost the sides with royal iceing or leave plain. Possibilities are endless.

9 INCH SPRING FORM PAN

Spray bottom with butter PAM

1 carton Vanilla ice cream

1 carton chocolate/ or vanilla fudge ice cream

1 can of chocolate frosting

1 bottle caramel topping

1 box of Brownie Mix

Mix brownies according to directions on box. Pour 1/2 of mix into Spring Form pan and bake, but less time using only half the mix. I put the remaining mix in a 9 inch sq pyrex dish.( will use for the top of cake)

Test with a tooth pick for doneness.

While brownie is cooling off ( I put in refridgerator to speed up process) Set out first ice cream you want on the bottom. Leave out til it is soft enough to spread.

Spread ice cream over brownie. Make sure you continue to spread ( I use a spoon) over and over so the melted part of the ice cream fills in any small gaps and holes that may be in the middle or around the edge.

Put in freezer til firm.

While cake is in the freezer, take out 2nd ice cream and let get soft. Repeat over 1st layer.

Put cake back in freezer til firm. 

Break up other brownie into chunck's and place on top.

Take a spoon and drizzle caramel topping over brownie

Open frosting and stir, adding a drop or 2 of water to thin out enough so frosting runs down sides of cake when applied around the top edge of cake.

Place back in freezer for at least 6 hours minimum.

Take from freeze and dip in sink of hot water for 3-5 seconds to release pan from cake. Unlatch spring from pan. Cut and serve.

VARIATIONS

Use mini marshmellows on top for Rocky Road

Use crushed Oreo cookies for crust and Cookies and cream ice cream /vanilla or choc for other flavor. Oreo cookies on top.

Vanilla cake on bottom with Strawberry or Raspberry Cheese cake ice cream

The possibilities are end less. BE CREATIVE.

FIDDLE FADDLE

This is BUTTERY SWEET GOODNESS that is very ADDICTING.

Pop enough POPCORN to fill 2 very large bowls. I use 3 bowls, it makes it eaiser to stir without popcorn going all over the side of the bowl. I have recently purchased a deep BIN at Wallmart. Makes it much eaiser to stir.

 Mixture
1 lb. Butter
2 cups sugar
1/2 cup light Karo Syrup
Put in heavy sauce pan/pot on med high til butter is melted stirring constantly. Turn on high heat til mixture starts to boil, then turn down a bit so not to burn but still high enough to keep a rolling boil.

Set timer for 5 min.

Remove from stove and add 1/2 tsp baking soda, 1/2 tsp salt and stir. Mixture will get real bubbly.
Pour a thin stream of mixture over popped corn and stir constantly mixing well.
When Fiddle Faddle has set for several minutes, break up with your hands. It will settle into ONE big lump if you don't do this

BLUEBERRY CRUMB MUFFINS

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners (I didn't have liners so I used PAM and the muffins popped right out of the tins). Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

 

 

 

PUMPKIN CRUNCH CAKE

Pumpkin Crunch Cake

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

This dish has a wonderful fresh flavor.....and so good for you

Ingredients:

1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded

Directions:

In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!

GREEN BEANS WITH BASALMIC AND BACON

 

 green beans in a tangy sweet smoky vinaigrette

 Ingredients

• 4 cans organic green beans
• 4 slices bacon
• 1 onion chopped, optional
• 1 clove of garlic, chopped
• 1/4 cup balsamic vinager
• 1/4 cup sugar
• Salt and pepper to taste

Instructions

1. Saute bacon, garlic and onions until the bacon is crispy and the onions are tender,
2. Pour off all but about 1/4 cup bacon fat.
3. Add the vinegar, sugar and green beans and simmer, stirring occasionally until the beans are coated and the vinaigrette reduces.
4. Serve hot.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

MONTERY JACK CHICKEN CASSEROLE

Ingredients

• 3 cups coarsely crumbled tortilla chips
• 4 boneless chicken breasts or thighs
• Salt and pepper
• 2 (15 ounce) cans cream-style whole kernel corn
• 1 1/2 cups chunky medium hot picante sauce
• 1/2 cup sliced pitted ripe olives
• 1 cup shredded colby-jack cheese
• 1 cup onion
• 1 large green pepper
• 1/4 cup chopped fresh cilantro
• 
  

Instructions

1. Preheat the oven to 350F
2. Oil a 13 x 9 inch pan
3. Cut the chicken into uniform sized chunks
4. Chop the onion and green pepper
5. Season the chicken with salt and pepper
6. Saute the chicken in a hot pan with a little olive oil
7. Add the onion and green pepper after about 5 minutes
8. Saute until chicken is done and vegetables are tender
9. Put half of the crumbled chips on the bottom of the casserole dish
10. Add the chicken and vegetables
11. Sprinkle with cilantro
12. Pour the creamed corn over
13. Sprinkle the half the cheese and the olives over the corn
14. Spoon the picante sauce over
15. Add another layer of crumbled chips and top with cheese.
16. Bake for 20 to 30 minutes, or until cheese is melted and casserole is bubbly
17. Layer the crumbled chips, turkey, corn and picante sauce in 1-quart casserole. Top with the olives and cheese

BAKED FRENCH TOAST

Baked French Toast Casserole with Maple Syrup

Source: Recipe courtesy Paula Deen, Food Network

Serves: 6 to 8 servings
  Ingredients

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.