Monday, April 22, 2013

~Old Fashioned Peach Cobbler~.

Preheat oven to 400 degrees. (1) Melt 1/2 stick butter in 13x9 metal baking pan. (2) In heavy saucepan, combine 1-28 oz can peaches (undrained), 1 cup sugar, 1/2 cup water. Bring to a boil. (3) in small bowl, combine 3/4 cup water & 1 heaping tablespoon cornstarch and add to peach mixture. Return to boil. (4) In mixing bowl, combine 1-1/2 cups sugar, 1-1/2 cups self-rising flour, 2 teaspoons vanilla and enough milk to make a thin batter. (a little thinner than a pancake batter). (5) Pour hot peaches into pan with melted butter, and pour batter all over peach mixture. Top with cinnamon/sugar mixture, (1/2 cup sugar, 1/2 tsp cinnamon) and bake for 30 mi it's or until golden brown

*** found via facebook

Cake Batter Fudge - 10 Minute Recipe

yellow cake mix
confectioners’ sugar
Because that’s all you need.

1 cup yellow cake mix + 1 cup confectioners’ sugar in microwave safe bowl (yeah, that means this stuff is not going near a pot or the oven.

Mix ‘em together.
Add 1/2 stick (1/4 cup butter) and 1/4 cup milk. Don’t mix.

I cut up my stick of butter because I decided I could afford the extra 10 seconds of effort. If you can’t, no sweat. Cut another corner. Enjoy.

Place in microwave for 2 minutes.

Take it out and stir immediately.

Now it looks like cake batter. But sweet. And delicious.

Mix in sprinkles and pour into a greased pan or, as I did, a plastic container. Classy.

Oh, and did I mention that you could do this WITHOUT DAIRY?

This time use margarine and soy milk. Halve the soy milk (1/4 cup margarine, 1/8 cup soy milk).

Refrigerate for 1 hour, then cut into squares.

Congratulations. You have just made cake batter fudge.

All the goodness of sweet fudge without the candy thermometers.

No equipment. No mess. 1 bowl.

** found via facebook

Breakfast grilled cheese with bacon

2 eggs
2 tablespoons milk
Salt and pepper (to taste)
3 teaspoons butter (divided)
4 slices whole wheat bread
4 slices Colby-jack cheese
4 slices crispy cooked bacon

Step 1: In a medium bowl beat eggs, milk, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large curds. Continue cooking while pulling and folding the eggs until thickened no and visible liquid egg remains. Remove from the pan, set aside. Clean out the skillet.
Step 2: Heat the skillet to medium heat. Spread the remaining 2 teaspoons of butter evenly on one side of each slice of bread. Place 2 slices in the skillet butter side down. Top each with 1 slice of cheese, scrambled eggs, bacon, and an additional slice of cheese. Cover with the remaining bread slices, butter side up.
Step 3: Cook sandwiches over medium heat, until browned on the bottom. Once they are browned on the bottom flip them over and cook until browned on the other side and the cheese has melted.

** found via facebook

Want breakfast tomorrow without lifting a finger?

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot. 
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water. 
Do NOT stir. 
Cook overnight for 8 - 9 hours on low.

** found via facebook


Prep Time: 5 mins 
Total Time: 15 mins 
Servings: 20-30 
About This Recipe
"Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!"
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

** found via facebook


 Fill a shot glass halfway with peach schnapps. Gently pour Bailey's Irish Cream on top. After the shot is almost full, carefully add a small amount of blue curacao. After it settles, add a few drops of grenadine syrup....

** found via facebook.

Carrot Cake Cheesecake


Servings: 12

16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrot
1/2 cup flaked coconut
1/2 cup chopped walnuts

2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice


To make cheesecake,
In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife.
Do not marble with a knife.
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
Beat until smooth and of spreading consistency.
Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving.

** found via facebook

homemade Bubble solution

12 cups of water
1 cup of dish soap
1 cup of cornstarch
2 Tbsp baking powder go out and make some bubbles!!

** found via facebook

mini apple pies

Need a quick little bit of apple pie? How about mini ones?! Take refrigerated pie dough, cut out small circles. Put in a lightly greased mini muffin pan, press in to form. Fill each well with Comstock Caramel Apple Pie filling. With leftover pie crust scraps, you can cut out little shapes to put on top using our creative cutters. Bake at 450 for about 11 min. Make a glaze with 1/2 cup powdered sugar and 1-2 tablespoons of milk, drizzle over top of mini pies after you remove them from the muffin pan. Enjoy!

** found via facebook

Dole Whip

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

How to make it
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve

** found via facebook

Wednesday, April 10, 2013

Peanut Butter Eggs

1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or marg, softened
1/2 tsp. vanilla

Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating.

To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.

** found via facebook

Pizza Casserole:

1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

*** found via facebook

Cracker Barrel Hashbrown Casserole Recipe


1 (2 pound) package frozen hash browns
8 ounces sour cream (not part of the Cracker Barrel recipe but some add it and love it)
1 can cream of chicken soup
1/2 cup margarine or even butter works very well also
1/2 cup chopped onion
2 cups grated Colby cheese (personal note–I prefer sharp cheddar)


Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt. One great thing The Cracker Barrel Hash Brown Casserole is you can literally serve it for any meal.

*** found via facebook.

Oreo Cheesecake Bites.

36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate

Preheat the oven to 325°F.

Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

** found via facebook

Tuesday, April 9, 2013

Orange Julius!

1 can orange juice concentrate, 1 cup milk, 1 cup sugar, 1/2 tsp vanilla, 2 cups ice.

*** found via facebook.

Industrial strength bubbles.

I can see these lasting forever in our house with the dogs and kids. Wonder if anyone can take a ride on one (hehe).

Easy summer drink recipe.

With having three kids in our household i'm always looking for fun cool things to do with them esp. during the summer when they are home all the time. I do believe this is going to be a must. Maybe even do them in cute different shaped molds.

homemade cream cheese brownie recipe!!

Brownie mix:
1 cup vegetable oil
2 cup sugar
2 teaspoons vanilla
4 eggs
1 cup all purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup of chopped walnuts (if you want them I don't usually use them)

Cream cheese:
2 pks cream cheese
1/4 cup sugar

Preheat oven to 350

In one bowl mix eggs, oil, and vanilla. Large bowl mix sugar, flour, cocoa, baking powder, and salt. Make sure to sift any clumps of dry mixture. Add liquid to the dry mix, mix well.

Spray your baking pan and pour brownie mixture in pan.

In a microwaveable bowl add in the cream cheese and heat in the microwave for about a minute. Add in sugar until it has no clumps.

Drop spoonfuls of cream cheese mix on top of brownie mix. Take a butter knife and swirl cream cheese into brownie mix.

Lower oven setting to 325 and bake for 20-30 minutes.

*** recipe found via facebook.

banana bread brownies. these are unbelievable

Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). 

*** recipe found via facebook.

Sunday, April 7, 2013

Cream Cheese Cookie Bars

1- 8 ounce brick cream cheese
1/3 cup sugar
1 t. vanilla
1 egg
3 cups chocolate chip cookie dough

Preheat oven to 350°. Using a hand mixer or a stand
mixer, mix the first four ingredients until light and fluffy,
about 2 minutes on med-high speed. Into an 8×8 inch
greased baking dish, evenly press 2 cups cookie dough.
Pour cream cheese mixture over top and spread to edges
of dish. Break the remaining dough into small pieces and sprinkle over top of cream cheese mixture. Lower oven
heat to 325° and bake bars for 35-40 minutes or until
tester comes out (almost) clean. Let cool completely out
on the counter before cutting into 16 equal pieces.
Chilling in the refrigerator for one hour before removing
cut bars prevents breakage. Refrigerate leftovers (if any!)

I baked my bars for about 38 minutes. Although the tester
came out with a little cream cheese mixture on it, I still
removed the bars from the oven and they set up nicely
once they cooled. I did this to avoid overcooked edges.
Via: Big Red Kitchen

Homemade Mosquito Repellent

It's Spring!! Time to get ready for Mosquito invasions. ;-) Here's an easy & pleasant repellent recipe you can make at home: 

Combine in a 16 oz bottle:
15 drops lavender oil
3-4 Tbsp of vanilla extract
1/4 Cup lemon juice. 
Fill bottle with water.

Ready to use. Make some extra to gift to your neighbors, family & friends. (Trust me.. it'll be appreciated!)

Share this on your wall so you'll have it handy when it's needed. 

** found via facebook

Bacon Cheddar Puffs

1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

**recipe found via facebook

Easy Cheesy Breadsticks

Preparation time: 10 minute(s)
Cooking time: 13 minute(s)

Summary: These are so simple and a quick fix for guests that may drop in.


1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt

Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.

**recipe found via facebok.

Wednesday, April 3, 2013

Bacon Ranch Foil Packet Potatoes

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

** found via facebook

Biscuits and Gravy Breakfast Casserole Recipe

1 lb pork sausage
2 T butter
2 packages Sausage Gravy Mix (makes 2 cups per package)
12 eggs
1 (5 oz) can evaporated milk
½ tsp salt
2 tubes refrigerated biscuits

Cook sausage in 10" Executive Skillet - breaking up using Mix 'N Chop, set aside.
In large saucepan, make gravy according to directions. Add sausage to gravy, set aside.
In large Stainless Steel Bowl (check out our Stainless Steel Bowl Set item #1735) whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a Stoneware Rectangle Baker layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown. 

***found via facebook!!!

Cheesy Chicken Tater Tot Casserole


1 (32 oz.) bag frozen tater tots
1 pack of cooked bacon
1 pound boneless, RAW skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste
chicken Seasoning

Spray slow cooker with nonstick cooking spray.
Layer half of the frozen tater tots on the bottom of the slow cooker.
Sprinkle with 1/3 of the bacon pieces.
Now top with 1/3 of the shredded cheese.
Add diced chicken on top. Season with salt, pepper, and chicken seasoning. Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.
Put the rest of the frozen tater tots on top.
Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.
Pour 3/4 cup milk all over the top.
Cover and cook on low about 4-6 hours. (If your crockpot is newer, really watch around the 4 hour mark)

Note: If you don't have a crockpot, you could bake it in the oven for at least an hour at 375'. Just check your meat!

***recipe found via facebook!!!

Banana Pudding Poke Cake

1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed
Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be fairly big so that the pudding has plenty of room to get down in there.
Be sure to poke right down to the bottom of the cake.
In a bowl,whisk together instant pudding with 4 cups milk.
Stir until all the lumps are gone.
Let the pudding sit for just about 2 minutes, so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake. Taking care to get it into the holes as much as possible.
Spread it all out and using the back of the spoon gently push pudding down into the holes.
Put the pudding into the fridge to set and cool.
Once your cake has completely cooled, spread on whipped
If you haven't done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like.
This will ensure the wafers are Crunchy when you serve it.
I think this cake gets more delicious over time.
To me, it's even better the next day so it's a great dessert to make ahead of time.
Serve with freshly sliced bananas. Keep refrigerated.

***recipe found via facebook.