Ingredients:-2 cans pillsbury butter crescent rolls-2 (8oz) packages cream cheese (softened)-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)
Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
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1 can sweetened condensed milk1 8 oz. tub Cool Whip1/2 gallon chocolate milkDirections: Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!
LOW-CALORIE VERSION:
Ingredients
• 1 cup fat-free milk
• 2 tablespoons low calorie (sugar-free) chocolate instant pudding
• 2 tablespoons Cool Whip Free
• 1 teaspoon vanilla
• 8 ice cubes
Directions: Place all ingredients in blender and blend until smooth.
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3 pounds 85% Lean/15% Fat Ground Beef1 pound Country style Pork Sausage2 eggs... 3/4 cup diced onion1/3 cup ketchup
1 1/2 tsp. Morton’s Nature Seasoning
1/2 tsp. garlic powder
1 Tbls Worcestershire sauce
1/2 tsp pepper
1/2 tsp salt
1/2 cup bread crumbs
1 cup Cheddar Cheese diced into small pieces
1 pound bacon
Mix all ingredients except bacon in a large bowl. Once mixed place in 2 loaf pans that have been lined with bacon (I run the slices across the pan the narrow direction then wrap the ends over the top of the meat mixture. Bake at 350 degrees for about 90 minutes. Once it is cooked remove from the pans as soon as possible to reduce the amount of grease on your meatloaf. Slice and serve.
This also makes an excellent meatloaf sandwich the next day!
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2 cans Crescent Rolls 2 sticks of Butter 1 1/2 cup Sugar Tablespoon Cinnamon 2 Granny Smith Apples 1 can 12 oz. of Sprite Peel and cut apples in 16 halves. Roll them in crescent rolls from the big end to the small in. Make sure apples are covered. Then place in a dish. Melt butter and mix sugar and cinnamon then spoon over each dumpling till all is used. Last porn sprite Slowly over each dumpling till you use the whole can. Cook 20 mins then flip each dumpling. Cook another 20 mins and they are ready. Let stand 30 mins. before eating.
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INGREDIENTS2 lbs. chicken breasts, cubed or shredded10-12 small red potatoes diced1/2 cup olive oil1 tsp. salt1 TBS. freshly ground pepper
1/2 TBS. garlic powder
2 c. Mexican Blend Cheese (low fat for even healthier version)
1/2 c. crumbled bacon (delete for lower calorie version)
1/2 c. chopped green onion
DIRECTIONS
Preheat your oven to 475. In a large bowl, mix together olive oil, salt, pepper, garlic powder. Add the potatoes and coat with mixture. Place the potatoes into a greased baking dish, leave as much of the mix as possible. Bake potatoes for 1 hr. Flip the potatoes every 15-20 minutes. Check with a fork to ensure the potatoes are done. While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!) Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400. Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. Can be served with low fat sour cream or ranch dressing -- optional)
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Ingredients3 slices bacon4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded Cheddar cheese
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
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This recipe and photo are from Kirbie's Cravings (link below).You will need - 3/4 cup flour3/4 teaspoon baking powder
3/4 cup milk
1 egg
1 cup shredded cheese (I used cheddar and monterey jack)
1/3 cup pepperoni, chopped into small pieces
Italian seasoning
marinara sauce for dipping
Directions -
1. Grease a mini muffin pan with nonstick cooking spray.
2. In a large bowl, combine flour, baking powder, milk, egg until batter is lump free. Stir in cheese and pepperoni bites Spoon batter into the prepared mini-muffin cups about 2/3 full. Sprinkle Italian seasoning on top.
3. Bake in an oven preheated to 400 degrees for 15-17 minutes. Serve while warm with a side of marinara sauce for dipping.
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1 package Stuffing mix; chicken flavor1 1/4 cup Water24 ounce Boneless skinless chicken breast cutlets; 6oz each4 cups Broccoli Florets1 cup Shredded cheddar cheese
4 slices Cooked bacon; crumbled
4 tablespoon Ranch dressing
Preparation:
- Preheat Oven to 400 degrees
- Spray 4 large sheets of heavy-duty foil with oil.
- Combine stuffing mix and water.
- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
- Top stuffing with a 6 oz. chicken breast half.
- Top chicken with 1 c. broccoli.
- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
- Drizzle with 1 T. ranch dressing
- Bring up foil sides and fold to seal, leaving room for heat circulation inside
- Place packets on a cookie sheet and bake 25-30 mins
- Remove packets and let stand 5 mins
- Cut sits in foil for steam before opening.
1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups 4 cups cold 2% milk 2 packages (5.1 ounces each) instant vanilla pudding mix1 cup creamy peanut butter4 teaspoons vanilla extract2 cartons (8 ounces each) frozen whipped topping, thawed Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
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2 cups quick-cooking oats1 3/4 cups firmly packed light brown sugar1 1/2 cups All Purpose Flour1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter
HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.
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Bisquick, sour cream, 7-up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is: 7 Up Biscuits4 cups Bisquick1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,
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1 loaf (16 ounces) thinly sliced white bread, crusts removed1 package (8 ounces) cream cheese, softened3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.
Yield: 16 roll-ups. Good warm or cold.
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Ingredients:2 cans ready to use refrigerated crescent rolls2 8-ounce packages cream cheese1 cup sugar1 teaspoon vanilla extract1 egg1 egg whiteGlaze:1/2 cup powdered sugar2 Tablespoons milk1/2 teaspoon vanilla extractMethod:Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.Kitchen Notes:I have made this danish using low fat cream cheese and stevia (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.
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Fill crock pot with your favorite cereal, pretzels and nuts. Melt 1/4 cup butter, add 4 tsp worchestershire sauce, 1 tsp salt, 1 tsp garlic powders, 1/2 tsp onion powder, 1/4 tsp sugar, dissolve & stir. Pour over cereal & mix. Cook on LOW for 2.5 hours, open lid & stir every 30 minutes. Enjoy!
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1 cup salted butter (melted)2 cups graham cracker crumbs1/4 cup brown sugar1 3/4 cup powdered sugar1 cup peanut butter
1/2 tsp. vanilla
1 (11 ounce) bag milk chocolate chips
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula.
Refrigerate bars for one hour. Cut while bars are still cool
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Only 4 ingredients...and SOOO easy! (and creamy and cold...perfect for those hot summer days!) Make sure to share to your wall so you can find it later!1 (6 ounce) can frozen lemonade1 (14 ounce) can sweetened condensed milk1 (8 ounce) container cool whip/whipping cream or coconut milk
1 graham cracker crust (I buy this all ready made)
Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.
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1 c. brown sugar, packed1/2 c. butter2 c. corn syrup1 loaf French bread, sliced5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(We added 1 1/2 cups chopped pecans to our recipe)
Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings
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Recipe yields 1 1/2 cups (although I usually double it but its just
as easy to only make a half batch)
1 cup packed brown suger (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract
Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently
for about 7 minutes or longer if you doubled.
I remove the pot from the heat, add vanilla and return to
cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then pop it into the
fridge and VOILA you're done!
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