Baked potato topping 

16 oz sour cream with chives
16 oz salted butter, softened
2 cups shredded cheddar
Real Bacon bits
Salt and pepper

Chicken n Dressing

1.5 bags of stuffing mix
4-6 cups of chicken broth
1 medium onion chopped
2 stalks of celery chopped
Sage to taste
3 large chicken breasts
1 big can of cream of chicken soup

Bake at 350 for 45 minutes

Cornbread Salad

2 pkgs of cornbread mix, prepared
1 cup Mayo
1 bunch of green onions, chopped
3/4 cup of real bacon bits
1 large tomato, chopped
1 cup shredded cheese
1 can of corn, drained

Crumble cornbread and mix with everything

Calico beans

1/2 lb ground beef
1 small onion, chopped
1 bell pepper, chopped
1 tsp minced garlic
1/2 lb of bacon
3 16oz cans of baked beans
1 can if pinto beans, drained & rinsed
1 can kidney beans, drained & rinsed
1 can great northern beans, drained & rinsed
1/2 cup ketchup
1/3 cup brown sugar
1 T salt
1 T mustard

Bake at 350 for about an hour.

Cherry cheesecake dump cake

2 cans of cherry pie filling
1.5 containers of whipped cream cheese
1 box of vanilla cake mix
1/2 cup melted butter

Bake at 350 for 30-45 minutes

Aunt Joyce’s Chili

2lbs ground beef
2 20 oz cans of kidney beans, drained and rinsed
1 large can of tomato juice
1 can of crushed tomatoes, puréed
1 onion, finely chopped
2 bell peppers, finely chopped
Salt and pepper to taste
2 tsp smoked paprika
4 tbls chili powder
10 shakes of hot sauce

Cool beef, onions and peppers together. Add rest of ingredients and cook on medium for 20 minutes, turn heat to low and put lid on and simmer for 40 minutes.

Coffee Punch (whole recipe)

2 cups boiling water
1/2 cup instant coffee granules
1 cup granulated sugar
1 gallon of milk
1/2 gallon of chocolate ice cream
1/2 gallon of vanilla ice cream 

Dissolve coffee and sugar in boiling water. Chill in fridge for at lease 1 hour. Add coffee mixture to punch bowl, add gallon of milk & top with both ice creams. Stir and allow ice cream to melt down into coffee. Enjoy.

Bread pudding

1 loaf of bread, cubed
2 cups of powdered vanilla coffee creamer
2 cups of warm water
1 stick of melted butter
1 cup of sugar
1/2 cup raisins
6 eggs, beaten
Cinnamon

Mix together powdered creamer, water, butter, sugar, raisins and eggs.  Add in bread and mix until coated. Pour into a cast iron skillet that has been greased and sprinkle with cinnamon. Bake at 350 for 45 minutes. 

Cheeseball
2 8oz blocks of cream cheese
3 2oz packs of dried beef
1/4-1/2 cup green onion 

Mix together and form into a ball. Refrigerate until serving. Serve with crackers. 

Rueben Dip
8 oz package if cream cheese
8 oz of corned beef, chopped
1 cup shredded Swiss cheese
3/4 cup sour kraut, well drained
1/4 cup thousand island dressing
1/4 cup sour cream

Mix everything together. Transfer to a greased pie dish or cast iron skillet. Bake at 400 for 15-20 minutes. Serve with party rye or crackers.

*You could add everything to a crockpot and set on low for 4-6 hours. 

Baked Spaghetti

1 lb ground beef, cooked
1 small onion, cooked with beef
2 jars of spaghetti sauce
1 small can of mushrooms
1 small can of sliced olives
1 lb spaghetti, cooked
1 cup sour cream
1 can of cream of mushroom soup
Lots of mozerella

Coleslaw 

8 cups of finely shredded cabbage
1/4 cup shredded carrot
1 small chopped onion
2 1/2 tbls lemon juice
1/2 cup Mayo
1/8 tsp pepper
1/2 tsp salt
1/3 cup sugar
1 1/2 tsp vinegar
1/4 cup buttermilk
1/4 cup milk

Colelsaw

8 cups of cabbage
1/4 cup of carrots
2 tbls onions
2 1/2 tsp lemon juice
1/2 cup mayo
1/8 tsp pepper
1/2 tsp salt
1/3 cup sugar
1 1/2 tbls white vinegar
1/4 cup buttermilk
1/4 cup whole milk

Shred or finely chop cabbage, carrots and onions.  Mix together remaining ingredients to make dressing for slaw.  Mix dressing into cabbage, carrot and onion.  Enjoy.

Blackberry Dumplings

1 package of frozen blackberries
3 cups of water
1/2 cup of sugar
1 tbs vanilla
3 cups of biscuit mix
milk

Bring berries and water to a boil.  
Mix together sugar, vanilla, biscuit mix and enough milk to form a wet dough. Drop dough by tablespoon full into hot berries and allow to boil until not doughy, about ten minutes.  Enjoy.

Cory’s BBQ Meatloaves 

1 Cup of milk

3/4 Cup of plain dry
bread crumbs

3lbs of ground beef

1 3/4 Cups of shredded cheddar

I Cup of BBQ Sauce (Famous Daves is What I used)

1 Table spoon of steak seasoning;- to taste

1  Large egg

Preheat
375 degrees

(1)
Pour milk
over bread crumbs in large bowl. Then add meat, 1 1/4 Cups of cheese, 1/2 cup of BBQ sauce and Seasoning, mix until combined, divide and
shape into balls and
arrange into muffin pan and coat top of meatballs with remaining bbq sauce.

(2) Bake for 20 min then rotate pan and bake for additional 20 minutes.
(3) Check to see that internal temp is 165°. If it is 165; let cool 5 minutes in pan.

Chicken and Rice

10 oz bag of yellow saffron rice, cooked according to package directions
1 can of condensed cheese soup
1 can of mixed vegetables, drained
1/2 cup of evaporated milk
12.5 oz can of chicken, drained

Mix all ingredients together, transfer to 8x8 baking dish. Top with shredded cheese if desired. Bake at 350 for 20 minutes.

Broccoli Salad
6-8 cups of broccoli crowns
1/2 cup celery, chopped
1/2 cup red onion chopped
1 cup of raisins
1/2 cup bacon bits
1 1/2 cups of Mayo
1/2 cup white sugar
2 tbls white vinegar
Salt and pepper to taste
Mix together Mayo, sugar, vinegar, salt and pepper in a small bowl. Combine remaining ingredients in a large bowl then toss with dressing. Refrigerate for at least 1 hour. 

Chipped beef gravy

8 oz budding beef (the ones in the 2 oz packages in ore packed deli section)
1/4 c oil (bacon grease)
1/4 cup flour
2-4 cups of milk, depending on how thin or thick you want it
Salt and pepper to taste

Chop beef into squares and add to skillet with oil over medium high heat, cook for a few minutes then add flour and allow to brown a little. Add milk salt and pepper and cook to desired thickness. Serve over toast.

Chicken, bacon and ranch pizza

Burrito size tortilla
1/4 c. Ranch dressing
1/2 c shredded mozzarella
2/3 c cubed chicken
1/4 c real bacon bits
Cooking spray

Preheat oven to 400. Poke holes in tortilla with a fork. Bake tortilla on baking rack for 3 minutes, flip tortilla and flip and bake for another 3 minutes. Remove from oven & spread ranch on tortilla. Top with bacon, chicken and cheese. Place pizza on baking sheet and place in oven under broiler for a couple minutes, be sure to watch so that it does not burn. Remove from oven and cut with pizza cutter.

Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the 350 preheated oven, or until edges are nicely browned. 

Cream cheese sausage bake

1 tube of croissants
1 pkg cream cheese
1 lb sausage
6 eggs
1/2 cup milk
1/2 tsp pepper
2 cups shredded cheddar 

Press croissants together in bottom of a 9x13 pan that has been sprayed with cooking spray. Cook and crumble sausage. Add cream cheese & mix until melted. Add in 1 cup of cheese. Spread mixture on top of croissant rolls. In a separate bowl, whisk eggs, milk and peoper. Pour over sausage mixture. Top with remaining cheese and bake at 350 for 30 minutes or until set. 

Christmas Morning Punch
2 cups of cranberry juice
2 cups of orange juice
1 cup of pineapple juice
1 cup ginger ale
Mix all together in large container. Serve over ice

Cranberry orange slice and bake cookies

3/4 cup salted butter, softened
3/4 cup powdered sugar
1 large egg
1 tbls orange juice
2 cups all purpose flour
1 tbls orange zest
3/4 cup dried cranberries

Cream together butter and powdered sugar. Add egg and orange juice and mix until well combined. Beat in flour and zest. Stir in cranberries by hand. Transfer to a lightly floured surface and shape into a 12 inch loge. Wrap in plastic wrap and refrigerate for at least 2 hours. When ready to bake, slice cookies into 1/2 inch slices and bake at 350 for 14 minutes.

Cracker Candy 

1 cup of butter
1 cup of brown sugar
40ish saltines
1 bag of milk chocolate chips
1/2 c chopped nuts or other topping

Line a jelly roll pan with aluminum foil and spray with cooking spray. Line pan with saltine crackers. In a medium sauce pan melt butter and brown sugar and bring to a boil, boil for 3 minutes then immediately pour on top of crackers and spread out the best you can. Bake in 375 degree oven for 5 minutes. Remove from oven and sprinkle chocolate chips on top, allow chocolate chips to sit for 2 minutes to melt then spread over toffee. Sprinkle with topping and allow to cool to harden. Break into pieces and enjoy. 

All Purpose Pie Crust
5 cups of all purpose flour
2 cups of butter

Using a food processor, process all until everything is combined and butter is in tiny pieces.  Store in an air tight container.  To make crust add 1 cup of cold water and stir together to form dough.

French Fries
3 lbs of russet potatoes, cut using french fry cutter
Oil about 1 1/2 inches deep in skillet, heated over medium high heat
Salt to taste

Fry potatoes in oil until done.  Drain onto a paper towel lined plate.  Salt to your liking.

 Banana Bread

2-3 ripe bananas, very ripe, mashed
1/3 c melted butter
1/2 tsp baking soda
Pinch of salt
3/4 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c all purpose flour 

Combine all ingredients together in a large bowl. Spread into a greased loaf pan and bake at 350 for 50 to 60 minutes.

Chicken Spaghetti

1 lb angel hair spaghetti, cooked and drained
2 cans of cream of chicken soup
1 cup of sour cream
1 cup of salsa
1 tbs taco seasoning
2 c. shredded cheese
2 c. cooked chicken breast, cubed

Mix everything together in a large pot.  Pour into a pan and bake at 350 for 20-25 minutes.  

Corn Pudding

2 cans of creamed corn
2 cans of whole kernel corn, drained
1 1/4 c. Self rising cornmeal mix
1/3 c. Sugar
1 stick melted butter
1 c. Sour cream

Mix everything together in a large bowl until well combined. Spread into a lightly greased 9x13 pan and bake at 375 for about one hour. 

Cookie Salad

6 oz box instant vanilla pudding
2 c. Buttermilk
12 oz whipped topping
2 cans mandarin oranges drained
1 can pineapple tidbits, drained
3/4 package of fudge stripe cookies, crushed

Mix together pudding mix and buttermilk in a large bowl and allow to thicken for a few minutes. Fold in whipped topping into pudding mixture. Fold in oranges, pineapple and cookie crumbs. Refrigerate for at least 2 hours before serving.

Chicken Pot Pie Soup

8 tablespoons butter
1 cup white onion chopped
1/2 cup flour
8 cups half and half
3-4 cups cooked chicken breast chopped
4 cups frozen vegetable medley
2-3 cup potatoes peeled, diced
2 tablespoon chicken base
1 package frozen puff pastry

Preheat oven to 350 degrees. 

In a large saucepan saute together white onion and butter over medium heat. Saute onion until it becomes fragrant and translucent. Sprinkle 4 tablespoons of flour over the onions. Cook flour and onions together for about 1 minute. The mixture will become fragrant like pie dough. Slowly add about 1/4 of the half and half to the soup, stir continually. Add an additional 1/4 of the half and half and stir, the mixture will thicken. Add remaining 1/2 of half and half and stir until the soup base becomes smooth.
In a small pot at diced potatoes. Cover potatoes with just enough water to cover the potatoes. Cook the potatoes on medium-high until they become tender. Drain potatoes, and reserve for soup. Add chopped chicken breast, frozen vegetables, potatoes, and chicken base. Stir until the soup is well blended. While the soup is heating through you can cook the puff pastry. Cut the puff pastry into sizes that best fit for your bowl. I use 3-inch by 3-inch squares. Bake puff pastry until golden brown, this will take about 15 minutes.

Breakfast Skillet

2 c. Shredded hashbrowns
7 eggs
2 tbls milk
12oz of bacon, cooked crisp and crumbled
1 c. Shredded cheddar
Salt and pepper to taste

Cook hashbrowns in a skillet over medium high heat with about 3 tbls of oil, stirring occasionally until golden brown. Whisk together eggs and milk with some salt and pepper. Pour over potatoes then reduce heat to low. Sprinkle bacon over eggs and place lid on skillet. Allow to coon for about 10 minutes or until eggs are set. Sprinkle with cheese and replace lid until cheese is melted. Cut into wedges and serve. 

Blueberry Pancakes

4 c. All purpose flour
4 tsp baking powder
1/4 c sugar
1/2 tsp salt
1/2 c. Melted butter
4 eggs
3 cups of milk
2 tsp. Vanilla
2 c. Fresh blueberries

In a medium bowl whisk together flour, baking powder, sugar and salt. In a separate bowl whisk together eggs and milk. Make a well in the middle of flour and pour milk mixture in. Stir until just combined. Add melted butter and vanilla and stir lightly. Add blueberries and fold in. Cook on well oiled skillet.

Chelsi’s meatloaf

2 lbs ground beef
3/4 c. Italian bread crumbs
3/4 c. Milk
2 eggs
1 tsp Italian seasoning
Salt and pepper to taste
2 tbs chili sauce
1/2 onion chopped

Combine bread crumbs, milk and eggs in a large bowl. Allow to sit for about 5 minutes. Add remaining ingredients and mix well. Form into a loaf in a 9x13 pan and bake at 375 for 1 hour. After one hour, put topping on and bake for an additional 10 minutes. 

Dill pickle pasta salad

1 pound dry shell pasta
1.5 cup pickles sliced
8 oz cheddar cheese diced
6 tablespoons white onion finely diced
2 tablespoons fresh dill
1 cup pickle juice

Dressing
1 1/3cup mayonnaise
2/3 cup sour cream
6 tablespoons pickle juice
salt & pepper to taste

Instructions
Boil pasta al dente according to package directions. Run under cold water to stop cooking.
Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving..

Coconut sheet cake
Cake
2 1/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 13.5 oz can coconut milk
1/2 cup butter (real, salted)
1/2 cup half & half or milk
2 eggs
2 teaspoons coconut extract
Frosting
1/2 cup butter (real, salted)
1/2 cup half & half or milk
Dash of salt
2 teaspoons coconut extract
1 1-Ib box powdered sugar
3 cups sweetened flaked
coconut
For the Cake:
Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.
Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.
Combine coconut milk (liquid and solids) and butter in a small saucepan then heat and stir over medium-high heat until boiling. Remove from heat.
Combine half & half, eggs and coconut extract in a small bowl then mix well and set aside.
Pour coconut milk mixture into bowl with flour mixture then stir to incorporate. Add egg mixture then whisk all ingredients together for one minute.
Pour batter into prepared pan then bake for 20-25 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.
For the Icing:
Combine butter, half & half and salt in a small saucepan then heat until simmering. Remove from heat then stir in coconut extract.
Meanwhile, sift powdered sugar into a mixing bowl (the sifting is optional but it prevents lumps). Pour hot milk/butter mixture into bowl with powdered sugar then stir until smooth.
Pour icing over warm cake then immediately top with coconut. Let cake rest for a few hours before serving to ensure the icing sets up some before cutting the cake.
Once the cake is cool, cover then store at room temperature.

Copycat Chickfila Nuggets

2.5 lbs of chicken breasts, cut into chunks
1 c. flour
1 c. breadcrumbs
1/4 c. powdered sugar
1 tbs garlic powder
2.5 tsp salt
2 tsp paprika
1 tsp pepper
1 tsp baking powder
1 cup of milk
1 cup of dill pickle juice
oil for frying

Pour milk and pickle juice into large bowl, add chicken pieces and allow to sit in mixture while you mix up breading.  Mix up remaining ingredients and toss the nuggets into mixture then fry in oil until done.  Oil should be about 350 degrees and should be done within 4-6 minutes.

Carrot Raisin Salad
5 cups of finely shredded carrots
8 oz can of crushed pineapple, not drained
1/2 c. sugar
1/2 c mayo
3/4 c. raisins
1.5 tbs lemon juice
Mix all ingredients together and chill in the fridge until ready to serve.

Buckeye Brownies

1 box of brownie mix, baked according to package directions
1 cup peanut butter
2 cups powder sugar
1/2 c. Plus 6 tbs butter, divided and softened
6 oz semi sweet choc chips

Bake brownies in a 9x13 pan and allow to cool. Whisk together peanut butter, 1/2 cup of butter and powdered sugar until well blended and creamy. You may need to add a touch of milk to make it into a spreadable consistency. Spread over cooked brownies. Melt chocolate chips and remaining butter and pour over peanut butter mixture. Place in fridge and allow to set.

Clam Chowder
1 onion, chopped
1 stick of butter
3 cans of cream of potato soup
2 cans of New England clam chowder
1 pint of half and half
1 small can of diced clams with juice
Sauté onion in butter until soft. Add soups and clams and allow to warm. Add your half and half and allow to come to temp you would like. Enjoy!

Blackberry Dumplings from last week

Quart of fresh or frozen blackberries
2 1/2 c water
1/2 c sugar

Bring berries, water and sugar to a boil and allow to cook with lid on while you mix your dumplings. 

Dumplings
2 cups biscuits mix
1/2 c sugar
1 tsp vanilla
About a cup of water

Mix together, you want the consistency to be a little thicker than pancake batter. Remove lid from berries and allow to them to continue to cook for 3 more minutes. Put dumplings in by teaspoon fulls into boiling liquid, do not stir! You can push them down in with your spoon. Allow to thicken up a little. enjoy.

Air Fried Pork Chop Bites

1.5 lbs of pork chops, cut into bite sized pieces
3 tbls olive oil
1 packet of ranch dressing mix

Toss pork with olive oil and dressing mix. Cook in air fryer at 400 for 10 minutes. You can cook in regular oven at 400 for 20 minutes. 

Bacon Broccoli Pasta Salad

1 (16 oz) package rotini pasta
1 pound fresh broccoli, chopped (stems removed)
½ cup diced red onion
½ pound bacon, cooked and crumbled
2 cups mayonnaise
½ cup red wine vinegar
½ cup sugar
1 1/2 tsp salt
1/2 teaspoon freshly ground black pepper

Prepare pasta according to package directions. Chop broccoli, onion and bacon. In a bowl, mix together mayonnaise, red wine vinegar, sugar, salt and pepper. Once pasta has been cooked and drained well, put it in a large bowl. Pour in mayonnaise mixture, chopped broccoli and diced onion (don’t add the bacon in yet, you want to add that in right before serving so it stays crunchy). Stir well. Cover bowl and put in the fridge to chill for at least 3 hours. Add crumbled bacon right before serving so it can still be crispy. You can add with broccoli and onion if you want too.

Bourbon Chicken
4 chicken breasts
2 tablespoons sesame oil
½ teaspoon pepper
½ teaspoon onion powder
¼ cup apple juice
¼ cup ketchup
½ cup soy sauce
¼ cup water
⅔ cup brown sugar
½ teaspoon ground ginger
3 teaspoons garlic
1 tablespoons cornstarch
Chop chicken breasts into bite-sized pieces and pat dry with a paper towel. Toss chicken in a
large bowl with 1 tablespoon cornstarch. In large skillet over medium heat, add sesame oil. Add the chicken and cook until no longer pink. Drain all juices from the pan. Return the skillet to the stove and continue to cook the chicken over medium heat until the chicken is browned, and the bottom of you skillet is "browned" as well. Mix together remaining ingredients. Once the chicken is browned, add your sauce mixture. Using a spoon, deglaze the bottom of the pan and make sure to get all of the browned bits up and off of the bottom of the pan. Bring the
sauce to a boil. Once the sauce is boiling, turn the heat down to low and allow it to
simmer 5 to 7 minutes, stirring often. Once the sauce is done simmering, remove and allow it to sit for 5 minutes to allow sauce to thicken.
First cook some rice.  Either white or brown. Refrigerate until cold You can also use leftover rice from the night before or cook it way ahead.  I cook 1 cup of uncooked rice to 2 cups of water for this recipe.
Dice up the following and set aside.
1 small onion
2 carrots
2 celery stalks
In a deep saute pan Put oil and some butter I then add the diced onion, carrot and celery.  Saute until onions, carrots and celery are well cooked.
In a small bowl scramble 3 eggs.  I push the cooked vegetables to one side of the pan and pour the eggs in and scramble.
Next add your cooked rice. Mix well.  Add the following spices:
1 Tablespoon garlic powder
1 teaspoons ginger powder
crushed red peppers
about 2 tablespoons of soy sauce.  Add a little more if rice seems too dry. Add diced meat or shrimp if making this as a main dish.
Mix everything well and then add about a cup of frozen peas. and 2 green onions diced. You can keep this on low on your stove until ready to serve.

Ambrosia
8oz softened cream cheese
8 oz whipped topping
12 oz jar of mariachino cherries
1 can of mandarin oranges
Large can of crushed pineapple, drained
1 c. Coconut

Mix all ingredients together and chill

Blackberry Dumplings

1 package of frozen blackberries
3 cups of water
1/2 cup of sugar
1 tbs vanilla
3 cups of biscuit mix
milk

Bring berries and water to a boil.  
Mix together sugar, vanilla, biscuit mix and enough milk to form a wet dough. Drop dough by tablespoon full into hot berries and allow to boil until not doughy, about ten minutes.

Creamy Chicken

2 cans chicken (12 oz)
1 cup chicken broth
2 t onion flakes
1 tsp soup base
Pepper to taste
12 saltines crushed

Add everything together and simmer until heated through. Serve on buns

Chili Cheese Dip
8 oz cream cheese
1 can chili no beans
2 cups shredded cheddar

Cover bottom of skillet with softened cream cheese. Top with chili and then cheddar.
Bake 350 for 20

Chicken Patties
Large can chicken
Small onion diced
Salt and pepper to taste
1 egg
1/4 c. Flour
1/4 c. Cornmeal mic
2 T. Mayo
Oil for frying

Combine all and make into payties. Fry in hot oil until brown on both sides and heated through

Beef, potatoes and Onions

1 lb of stew beef

1 large onion, sliced

7 large potatoes, sliced

1 cup flour

2 tbls salt

1.5 tbls garlic powder

Pepper to taste

2 cups of water

Lard

Corn Dip

1 cup sour cream
1 cup mayo
3 cans of fiesta style corn, drained
1 small can of diced jalapeño drained
1 small can of diced green chilis drained
16oz of shredded cheddar cheese
1 tsp of garlic powder
1/2 tsp ground black pepper

Mix everything together until well combined. Serve with corn chips. 

Cranberry orange Chex mix

3 cups of wheat Chex
3 cups of corn Chex
3 cups of rice Chex
1 cup of nuts (walnuts, pecans, almonds, or whatever you like)
1/4 cup of frozen orange juice concentrate, thawed
1/4 cup of brown sugar
1/4 cup of butter
6 oz bag of craisins

In a large bowl combine all cereals and nuts. In a glass measuring cup microwave orange juice, brown sugar and butter. Pour over cereals and nuts and then transfer cereal mixture to a large roaster. Bake at 300 for 30 minutes, stirring occasionally. When 30 minutes are up, mix in craisins. Allow to cool. Store in airtight container.

Chantilly cake

1 box of white cake mix, baked according to packaged directions subbing milk for water and butter for the oil.
1 cup of strawberry jam
2 cups heavy cream
1.5 cups powdered sugar
1 block cream cheese
2 tsp vanilla

Bake cake according to directions, remove from oven and spread jam evenly over warm cake. Let cool completely. For frosting blend together heavy cream and powdered sugar until stiff peaks form. Add in softened cream cheese and vanilla and whip until combined. Spread over cooled cake and decorate with berries, 

Corn pudding

2 cans creamed corn
2 cans whole kernel corn, drained
1 box of jiffy cornbread mix
1 cup of sour cream
1 stick of melted butter

Mix everything until well combined. Pour into a greased 9x13 pan and bake at 400 for 45-60 minutes.

BBQ chicken salad

2.5 cups of shredded chicken tenders
3/4 cups of mayo
3 tablespoons of bbq sauce
1/2 tsp garlic powder
Salt and pepper to taste

Mix everything together and chill until serving.

Artichoke Spaghetti

2 tbsp. Olive Oil
2 tbsp. Butter
3 cloves Garlic, Minced
1/2 whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 c. Heavy Cream
1/2 c. Chicken Broth (More As Needed)
Salt And Pepper, to taste
1 lb. Thin Spaghetti
1 c. Parmesan Cheese

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Cheese Dip

1 block of cream cheese
1 block of Monterey Jack cheese
1 block of Colby jack cheese
1 can of rotel, drained
1 can of diced green chilis
1 lb sausage or ground beef cooked, your choice

Place everything in a cast iron skillet, place in over at 375 for about 20 minutes. Stir everything together and serve, 

Cheesy Artichoke Bread
8 oz cream cheese
1 c. Mayo
1c. Mozzarella
1 c. Parmasaen
1 can artichoke hearts chopped
1 tsp garlic salt

Combine all and put on sliced baguettes. Broil for 3 minut

Calico eggs

6 boiled eggs, chopped
2 tbls chopped onion
1/2 cup cheddar cheese
1/3 cup Mayo
1/2 tsp mustard powder
Salt and pepper to taste
And 1/2 cup of bacon bits 

Mix everything together and spread onto buttered English muffins. Place on cookie sheet and Bake at 350 for 15-20 minutes. 

Breakfast Banana Splits

Bananas
Favorite yogurt
Granola
Various berries

Split banana down the middle, top with yogurt, granola and berries.

Cheesy Garlic Bread

1 loaf of Italian bread, split in half lengthways
1/2 cup melted butter
6 cloves of garlic
1 tsp Italian seasoning
3/4 cup of mayo
1 cup of Parmesan
1 block of mozerella, shredded (2 cups)
Parsley if you would like

Mix together butter, garlic and Italian seasoning. Spread evenly on both halves of bread. Mix together Mayo, both cheese and parsley. Spread on top of butter mixture. Cover with foil and bake at 400 for 10 minutes. Remove foil and bake an additional 5 minutes. If you like a crispier bread you can broil for a few minutes as well.

Cherry cheesecake dip

1 block of cream cheese, softened
1 7 oz container of marshmallow fluff
1 tub of coolwhip, thawed
1/2 tsp vanilla
1 can of cherry pie filling
Graham crackers for dipping

Blend together cream cheese and fluff until well incorporated then mix in vanilla. Fold cool whip with marshmallow fluff mixture. Spread into a pie dish then top with cherry pie filling. Refrigerate until serving. Serve with graham crackers

Cornbread Salad

1 pan of your favorite cornbread
3 cans of pinto beans, drained and rinsed
1 can of corn, drained
1 large cucumber, peeled and diced
1 bell pepper diced
1 large tomato diced
1 bunch of green onions, sliced
Ranch dressing
2 cups of shredded cheese

In the bottom of a 9x13 pan or large bowl layer half of your cornbread, half of your beans, half of unsalted ur corn, half of your cucumber, half of your bell pepper, half of your tomatoes and half of your green onions. Repeat layers starting with the remaining cornbread. Top with as much ranch as you would like and spread out evenly. Top with cheese. Serve chilled

Chicken Cordon Bleu Casserole

3-4 cups of cooked cubed chicken
8 oz of cubed ham
1 1/2 cups of sour cream
1 1/2 cups of shredded Swiss cheese
1 can of cream of chicken soup
2 tsp of Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup of melted butter
1 sleeve of ritz crackers, crushed 

Mix together chicken, ham, sour cream, cheese, soup, mustard, garlic powder and onions powder and spread into a 9x13 pan or casserole dish. Mix crackers with butter and sprinkle over casserole. Bake at 350
For 30 minutes. 

Cheesy Garlic Bread

1 loaf of Italian bread, split in half lengthways
1/2 cup melted butter
6 cloves of garlic
1 tsp Italian seasoning
3/4 cup of mayo
1 cup of Parmesan
1 block of mozerella, shredded (2 cups)
Parsley if you would like

Mix together butter, garlic and Italian seasoning. Spread evenly on both halves of bread. Mix together Mayo, both cheese and parsley. Spread on top of butter mixture. Cover with foil and bake at 400 for 10 minutes. Remove foil and bake an additional 5 minutes. If you like a crispier bread you can broil for a few minutes as well.

Cherry cheesecake dip

1 block of cream cheese, softened
1 7 oz container of marshmallow fluff
1 tub of coolwhip, thawed
1/2 tsp vanilla
1 can of cherry pie filling
Graham crackers for dipping

Blend together cream cheese and fluff until well incorporated then mix in vanilla. Fold cool whip with marshmallow fluff mixture. Spread into a pie dish then top with cherry pie filling. Refrigerate until serving. Serve with graham crackers

Broccoli Salad

7 cups of broccoli
1/3 cup of red onion
1/2 lb of bacon, cooked crisp and chopped
1/2 cup of dried cherries
1 cup of mayo
3 tbls of red wine vinegar
1/4 cup of sugar

Mix together Mayo, vinegar and sugar in a small bowl. In a medium bowl mix remaining ingredients. Pour dressing over top and toss to coat. Refrigerate until serving.

Coconut Cream Pie

1 1/2 cups of sugar
5 tablespoons of flour
1/2 tsp salt
4 egg yolks
2 cups of milk
1 cup of shredded coconut
1 teaspoon of coconut extract
2 tablespoons of butter

In a large microwave safe bowl, whisk flour, sugar and salt together. Add in egg yolks and milk. Microwave in 3 minute increments until thick, stirring between each. The last 3 minutes you may want to check at 2 minutes. Whisk in butter, extracts and coconut. Spoon into a pre baked pie shell. Top with merengue and a sprinkle of coconut. Bake at 350 for 15 minutes. Allow to cool before serving. 

Merengue

4 egg whites
1/2 tsp cream of tartar
2/3 cup of sugar

Beat egg whites and cream of tartar until stiff peeks form. Add sugar and beat again.

Sausage Balls with Cranberry dipping sauce

1 box of stove top stuffing, prepared
1 lb roll of sausage, not cooked
1 cup shredded cheddar cheese

Combine prepared stuffing, cheese and sausage until well combined. Roll into walnut size balls and bake on a cookie sheet lined with parchment paper for 20 minutes at 350.  Allow to cool a little before serving with sauce

Cranberry dipping sauce

1 can of whole berry cranberry sauce
1/2 cup of orange juice 

Combine together well. Chill in fridge until ready to use.

Butter Pecan Trifle

15-1/4 oz. pkg. butter pecan cake mix
2 16-oz. containers frozen whipped topping, thawed
3/4 c. Chopped pecans 

Prepare Butterscotch Pudding; set aside to cool. Prepare and bake cake mix as directed on package, using a 13"x9" baking pan. Set aside to cool; cut into one-inch squares. In a large glass trifle bowl, layer 1/3 each of cake squares, pudding and whipped topping. Repeat layers twice, ending with topping. Sprinkle with pecans. Cover and chill until serving time.

Butterscotch pudding

2 c. Brown sugar, packed
4 egg yolks, beaten
4 c. Milk
1/4 c. All purpose flour
1/4 c. cornstarch
2 t. vanilla extract
1/4 c. butter, sliced

In a large, heavy saucepan over medium heat, combine brown sugar, egg yolks, milk, flour and cornstarch. Whisking constantly, cook until mixture thickens and comes to a boil. Remove from heat; stir in vanilla and butter. Set aside to cool.

Artichoke Spaghetti
2 tbsp. Olive Oil
2 tbsp. Butter
3 cloves Garlic, Minced
1/2 whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 c. Heavy Cream
1/2 c. Chicken Broth (More As Needed)
1/2 tsp. Nutmeg
Salt And Pepper, to taste
1 lb. Thin Spaghetti
1 c. Parmesan Cheese
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Cowboy Candy

20 jalapeños, seeds removed and sliced
2 cups of apple cider vinegar
2 cups granulated sugar
2 cups brown sugar
1-2 tsp turmeric
1/2 tsp garlic powder

Bring apple cider vinegar, sugars, turmeric and garlic powder to a boil. Lower heat and simmer for 5 minutes. Add jalapeños and bring to a boil. Boil for 5 minutes. Remove jalapeños and put in jars. Boil juice for 5-7 minutes then ladle over jalapeños. Store in fridge. Allow to sit for at least 3 weeks before eating

Caprese Salad
10 oz container of cherry tomatoes halved
1 cup of fresh mozzarella balls
1/2 cup fresh basil leaves, torn
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 tsp garlic
Salt and pepper to taste
In a medium bowl toss tomatoes, mozzarella and basil together. Salt and pepper to taste. In a small jar with a fitted lid, shake together olive oil, balsamic vinegar and garlic. Pour over salad and toss to coat.

Cherry Cheesecake

1 pkg yellow cake mix
• 4 eggs
• 2 tbsp vegetable oil
• 2 8 oz. cream cheese softened
• 1/2 c granulated sugar
• 1 1/2 c milk
• 3 tbsp fresh lemon juice
• 1 tbsp vanilla extract
• 1 can of cherry pie filling

1. preheat oven to 300 degrees
2. grease a 9 × 13 baking pan
3. set aside 1 c of cake mix
4. in a large mixing bowl, combine remaining cake mix, 1 egg and vegetable oil (it will be crumbly)
5. press crumbly mixture into the bottom of the baking dish and up the sides about 3/4 of the way

6. in a large bowl beat cream cheese and sugar together until fluffy
7. add remaining eggs, one at a time
8. add in remaining cake mix
9. beat on med speed for 1 minute
10. lower speed and add milk, lemon juice and vanilla
11. mix until smooth
12. pour into the crumb crust in the baking pan
13. bake for 45-55 minutes or until the center is set
14. allow to cool then spread the cherry pie filling over the cheesecake
15. cover and chill in the fridge for 1 hour before serving

Chicken Casserole

1 whole rotisserie chicken, pulled off the bone
1 stick butter
1 box Stove Top Stuffing
1½ c. chicken broth, separated
1 can cream of chicken soup
1 c. sour cream

Melt butter in bottom of 9x13 pan. Sprinkle ⅔ box mix over the butter. Put chicken over stuffing mix. Heat  1 cup broth, soup, and sour cream. Pour over chicken. Add the other ⅓ box of stuffing mix on top of the broth mixture. Pour ½ cup broth over top. Bake 45 minutes in a 350° oven.

Broccoli Pasta Salad

16 ounce package rotini pasta
1 pound fresh broccoli, chopped (stems removed)
1/2 cup diced red onion
1 cup of real bacon bits
2 cups mayonnaise
1/2 cup red wine vinegar
1/2 cup sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper

Prepare pasta according to package directions. Chop broccoli, onion and bacon.In a bowl, mix together mayonnaise, red wine vinegar, sugar, salt and pepper.
Once pasta has been cooked and drained well, put it in a large bowl.Pour in mayonnaise mixture, chopped broccoli and diced onion and bacon bits. Stir well. Cover bowl and put in the fridge to chill for at least 3 hours.

Poor man's Beef Stroganoff
1.5 lbs ground beef
1 medium onion, chopped
Package of slice mushrooms
16 oz sour cream
10.5 oz can of cream of mushroom soup
1/2 cup beef broth
Salt and pepper to taste
Egg noodles, cooked

In a large skillet, brown ground beef and onion until no longer pink. Drain some of the grease off. Add mushrooms and cook until tender. Add cream of mushroom soup, broth, sour cream, salt and pepper, Allow to warm through. Serve over egg noodles. 

Crockpot Chicken and Noodles

1 rotisserie chicken, picked off the bone

5 cups chicken broth/stock

2 tablespoons butter

1 cup chopped onions

1 cup chopped carrots

1 cup chopped celery

1 can corn, drained

2 cans cream of chicken soup

1/4 cup evaporated milk

16 oz homestyle dry egg noodles 

salt and pepper to taste

Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn. Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour.

Coconut Cream Pie

1 1/2 cups of sugar
5 tablespoons of flour
1/2 tsp salt
4 egg yolks
2 cups of milk
1 cup of shredded coconut
1 teaspoon of coconut extract
1 teaspoon of vanilla extract
2 tablespoons of butter

In a large microwave safe bowl, whisk flour, sugar and salt together. Add in egg yolks and milk. Microwave in 3 minute increments until thick, stirring between each. The last 3 minutes you may want to check at 2 minutes. Whisk in butter, extracts and coconut. Spoon into a pre baked pie shell. Top with merengue and a sprinkle of coconut. Bake at 350 for 15 minutes. Allow to cool before serving.

Chocolate Cream Pie

1 1/2 cups of sugar
5 tablespoons of flour
1/3 cup cocoa powder
1/2 tsp salt
4 egg yolks
2 cups of milk
2 teaspoons of vanilla extract
2 tablespoons of butter

In a large microwave safe bowl, whisk flour, cocoa powder, sugar and salt together. Add in egg yolks and milk. Microwave in 3 minute increments until thick, stirring between each. The last 3 minutes you may want to check at 2 minutes. Whisk in butter and extract. Spoon into a pre baked pie shell. Top with merengue. Bake at 350 for 15 minutes. Allow to cool before serving. 

Merengue (double if doing both pies)

4 egg whites
1/4 tsp cream of tartar
1/3 cup of sugar

Beat egg whites and cream of tartar until stiff peeks form. Add sugar and beat again.

Chicken and dumplings 

2 quarts of chicken broth, from cooking chicken in
2 c. Cooked chicken, pulled from bone
2 1/2 cups self rising flour
1 tsp salt
2 cups of water
More flour for dusting

After you have boiled your chicken in water, set aside and let cook before pulling from bones. Bring your broth to a full rolling boil. In a separate bowl mix together flour, salt and water to form dumpling dough, you want it the consistency of biscuit dough. On a well floured surface, pour out the dough and pat it down to 1/4 inch thick. Sprinkle well with seasoning salt. Cut dumplings into 1 inch squares. Drop dumpings into boiling broth, do not stir, sprinkle with a little flour on top of dumplings and now you can gently push them down into the liquid.Let the dumplings cook for about 5 minutes, add chicken back to pot and serve. 

Blackberry Dumplings

16 oz frozen blackberry dumplings
3 cups of water
1 cup of sugar
2 cups of self rising flour
1/3 cup sugar
1 1/2 cups of water
2 lid fills of vanilla extract

Bring berries, 3 cups of water and 1 cup of sugar to a rolling boil. While that is coming to a boil, mix together flour, 1/3 cup sugar, 1 1/2 cups of water and vanilla. Pat dough out onto a well floured surface. Cut into squares and drop dumplings into boiling liquid, so not stir. Sprinkle flour on top of dumplings in pot, You can push dumplings down into liquid instead of stirring. Let boil for about 10 minutes before serving.

Baked Rigatoni 

1 pkg. rigatoni pasta, cooked
2 Ibs. lean ground beef, cooked and drained
1 pkg. spaghetti sauce mix, 1 1/2 oz
1 48 oz can of pasta sauce
8 slices mozzarella cheese, divided
8 slices provolone cheese divided
1 container sour cream
Shredded mozerella for the top

Mix together tomato sauce, seasoning packet and ground beef. In a 9x13 pan layer a little bit of ground beef mixture in the bottom of your pan, next put half the noodles and half the sliced cheese. Spread sour cream over cheese and top with half of the ground beef mixture. Put in remaining noodles, remaining cheese slices following by remaining meat sauce. Top with desired amount of shredded cheese. Bake at 350 for 25-30 minutes

Coconut Cream Pie Dip

3 ounce box instant coconut cream Jell-O pudding
2 cups whole milk
8 ounces cream cheese , softened
1 cup powdered sugar
8 ounce container Cool Whip topping , thawed
1 cup sweetened coconut flakes
toasted coconut flakes , for serving
graham crackers, Nilla Wafers, or banana, for serving

In a large bowl, combine the pudding powder and milk; whisk vigorously for 2 minutes until very thick. Set aside. In another large bowl with an electric mixer, beat the cream cheese and powdered sugar until combined and fluffy; add in the Cool Whip and continue to mix until combined. Fold in the sweetened coconut flakes. Combine the pudding mixture with the Cool Whip mixture. Chill in the refrigerator for 1-2 hours to thicken and set completely. Sprinkle some toasted coconut flakes over the top and serve with graham crackers, Nilla Wafers.

Cornmeal Gravy

1/2 c self rising cornmeal mix
1/4 c. flour
Bacon drippings from frying bacon
2 cans of evaporated milk
about 3 cups of water
Salt and pepper to taste

Cook a pound of bacon first. Remove bacon and drain some of grease until you have about 1/2 c. Grease in your pan. Whisk in flour and cornmeal mix and cook until lightly browned. Whisk in milk and water. Whisk until no lumps are there. Salt and pepper to taste. Cook until thickened to your liking. Serve over fried taters.

Chelsis Cornbread

3 cups of self rising cornmeal mix
2 eggs
2 Cups of buttermilk, more if needed
1/4 c. Bacon grease for batter
1/4 c. oil for pan

Place your cast iron skillet in oven with oil already in pan. Preheat oven to 450. You will leave your pan in as it preheats. This will help get your grease hot and give you a crunchy crust on your cornbread. Mix Cornmeal mix, eggs, buttermilk and bacon grease. You may need to add more milk, you want it thinner than pancake batter and pourable. remove skillet frok oven and pour your batter in, it should sizzle when poured in. bake at 450 for 20-25 minutes.

Banana Pudding

1 8oz block of cream cheese, softened
5 oz box of instant vanilla pudding
3 cups of milk
1 can of sweetened condensed milk
1 tub of whipped topping
2 tsp vanilla
Vanilla wafers, 1 box
Sliced Bananas, 5-6 of them

Whip up cream cheese until fluffy. Add pudding mix and milk and sweetened condensed milk. Whip until well combined. Add in vanilla. Fold in whipped topping. . Layer 1/3 of wafers on bottom of bowl, followed by 1/3 of banana and 1/3 of pudding. Repeat layers 2 more times ending with pudding. Crush up a few wafers to put on top. Refrigerate until serving.

Cracker Sliders

56 ritz crackers
10 slices of Swiss cheese, cut into 1 inch squares
6-8 slices of ham, cut into 1 inch squares
4 tbls butter
1 Tbls Worcestershire sauce
2 tsp mustard
Seasonings of choice for top of crackers

Preheat oven to 350. Build sandwiches using crackers, ham and cheese. Melt butter and add mustard and Worcestershire sauce. Brush on crackers. Top crackers with seasonings of choice. We used everything bagel seasoning but would also be good with ranch seasoning. Bake for 8-10 minutes,

Chicken pot pie

1 onion chopped
1 tsp minced garlic
1 stick of butter
1/2 c flour
2 c chicken broth
1 c milk
Salt and pepper to taste
Poultry seasoning to taste
2 c. Shredded chicken
1 bag of frozen mixed vegetables
1 sheet of frozen puff pastry, thawed

Melt butter in a skillet over medium high heat. Cook onions in butter for a couple minutes. Add garlic and allow to cook for about 30 seconds. Whisk in flour and cook for 30 seconds. Whisk in broth and milk following by seasonings. Allow to come to a boil and boil for 2 minutes, stirring often. Remove from heat and add chicken and veggies. Transfer to baking pan and roll out puff pastry to size you need. Place on top of your pie. Bake at 400 for 25 minutes, you can also brush the top with an egg wash it you want.

Almond Joy Cake

1 chocolate cake, baked

The filling:
1 cup evaporated milk
1/2 cup white granulated sugar
26-30 large marshmallows
1 14 ounce package coconut

TOPPING:
1/2 cup evaporated milk
1 stick or 8 tablespoons or 1/2 cup butter
1/2 cup white granulated sugar
1 cup chocolate chips
1/2 cup almonds chopped

Filling Instructions
In a pan on top of the stove combine the evaporated milk, granulated sugar and marshmallows.Cook over medium heat just until the marshmallows are melted. I don’t bring this to a boil. Stir to keep from burning.
Once marshmallows are melted (takes about 6 or 7 minutes), remove and stir in shredded coconut and mix well. Spread over hot cake.

Bring the evaporated milk, butter and sugar to a boil on top of the stove. Remove and stir in chocolate chips until melted. Stir in chopped almonds. Spread over coconut filling on cake.

Black walnut cookies

3/4 cup shortening
2 cup brown sugar
2 eggs-beaten
1 cup black walnuts
1/2 teaspoon salt
1/2 cup evaporated milk
1 teaspoon vanilla
3 cup all purpose flour
1/2 teaspoon baking soda

Cream shortening, sugar and eggs. Whisk flour, salt and baking soda together. Add flour and evaporated milk alternately into shortening mixture, beating well between each addition. fold in walnuts. Drop by tablespoon full on a greased baking sheet at 400 for 8 minutes.

Apple cider cookies

1 ¼ cups all-purpose flour
1 ¼ cups rolled old fashioned oats (not quick or instant oats)
2, 7.4 ounce packets instant apple cider mix, such as Alpine Spiced Apple Cider
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, room temperature
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup apples, diced very small
½ cup butterscotch chips (optional)

Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
In a medium mixing bowl whisk together flour, oats, apple cider mix, cinnamon, nutmeg, baking soda and salt until combined.
In your bowl of a stand mixer fitted with the paddle attachment (or using a hand blender) cream together butter and brown sugar until combined. Mix in the egg and vanilla extract.
Add flour mixture to butter mixture and mix just until combined. Stir in the apples and butterscotch chips (if using).
Using a medium cookie scoop or large spoon, scoop about 2 tablespoons of cookie dough into your hand and roll into a ball. Place on baking sheet and gently flatten slightly with your fingers.
Be sure to place cookies about 2 inches apart.
Bake 14-16 minutes, rotating baking sheets halfway through, until cookies are lightly browned on the bottom and edges.
Let cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Broccoli supreme 

1 egg, beaten
10-oz pkg. frozen chopped broccoli, thawed
1 can of creamed corn
¼ t. salt
⅛ t. pepper
3 T. butter
1 c. herb flavored stuffing
1 T. grated onion

Combine all ingredients and place in a casserole dish. Microwave for 10 minutes. You can do another cup of stuffing mix and add more butter and put on top if you would like and then broil for 5 minutes.

Apple slaw

5 cups of apples, diced
1 c. coleslaw mix
1/3 c. sweetened dried cranberries
1/3 c. chopped walnuts
1 c. sour cream
3 T. lemon juice
1/4 c. sugar
1 T. poppy seed
3/4 t. salt
1/8 t. pepper

Buffalo chicken dip

1 block cream cheese, softened
1/2 c. Ranch dressing
1/2 c. Buffalo sauce
2 c. Shredded chicken
1 c. Shredded cheese

Mix all together and place in a microwaveable dish. Microwave for 3 minutes and serve with chips or crackers. 

Cheesy Potato Casserole

1 package of frozen hashbrowm potatoes 

1 16 oz container of sour cream

1 can of cream of chicken soup

1/3 c green onion, chopped

2 cups of shredded cheddar 

Salt & Pepper to taste

Bake at 350 for 45-60 minutes 

Artichoke spaghetti 

2 tbsp. Olive Oil
2 tbsp. Butter
3 cloves Garlic, Minced
1/2 whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 c. Heavy Cream
1/2 c. Chicken Broth (More As Needed)
1/2 tsp. Nutmeg
Salt And Pepper, to taste
1 lb. Thin Spaghetti
1 c. Parmesan Cheese

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top and toss lightly.

Banana Pudding Cookies

1/2 cup butter softened
1 cup granulated sugar
1 banana smashed
• 3.4 oz package banana cream instant
pudding mix
2 large eggs
› 2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup of vanilla wafers broken into pieces

Preheat your oven to 350 degree F and
prepare baking sheets by lining with
parchment paper. Combine flour, baking soda and salt, then set aside. Combine butter and sugar and mix with an electric mixer. Add banana, dry pudding mix and the eggs, then mix
together until smooth. Pour dry ingredients into the mixing bowl with banana mixture and mix slowly until incorporated. Add the white chocolate chips and cookie pieces and mix by hand. Scoop by tablespoons full onto cookie sheet and bake for 10 minutes. 

Chicken strips 

2 lb chicken tenders or cut chicken breasts
1cup Italian dressing
4 tablespoons honey
4 tbls lime juice

Place chicken tenderloins into a large plastic bag with wet ingredients. Marinate in refrigerator for at least one hour.
Add chicken and liquid to a large skillet. Cook over medium heat until liquid is reduced and chicken is golden in color, but not dry. Be sure to turn chicken throughout the cooking process

Christmas Jam

16 Oz Cranberries (fresh or frozen, thaw first
if frozen)
1 Orange, peeled and sectioned
2t Orange Zest, from the peel
16 Oz Fresh or FrozenStrawberries (thaw if
you use frozen)
1/4t Ground Cloves
1/4t Ground Cinnamon
1/4t Allspice
4 C Sugar
1 tbls butter
1 Package Powder Fruit Pectin
1/2 C Water

Chop cranberries, orange, and strawberries in a food processor. You do not want it puréed just a rough chop. Stir in spices and orange zest. Transfer fruit mixture to a Dutch oven and add water, butter and pectin. Bring to a full rolling boil over high heat, stirring often. Once it comes to a boil add your sugar and stir well. Bring back to a rolling boil and allow to boil for 1 minute. Ladle into jars and process in water bath for 10 minutes. 

Corn Dip

3 cans of fiesta corn, drained
1 small can of diced jalapeños, drained
1 can of diced chilis, drained
1/2 c green onion, chopped
1 c. Mayo
1 c. Sour cream
1 c. Shredded cheese
Corn chips to dip

Mix all ingredients together except for corn chips. Refrigerate until ready to eat. 

Banana Split Dessert

2 c. Graham cracker crumbs
1 c. Melted butter
8 oz cream cheese
2 c. Powdered sugar
8 oz whipped topping
3 bananas, sliced
1 can crushed pineapple, drained
1/2 c. Strawberry jam, warmed to melt
8 oz whipped topping
Chocolate syrup 

Combine cracker crumbs and butter in a 9x13 pan and press into pan. In the bowl of a mixer, combine cream cheese, powdered sugar and one of the whipped toppings. Spread over graham cracker crumbs. Next layer the bananas, pineapple and strawberry Jam in that order. Top with more whipped topping and finish with a drizzle of chocolate sauce. Refrigerate until serving..