Pin Wheels
8 oz block of cream cheese
1 cup of crumbled feta
1 1/2 cups of dried cranberries
1/3 cup of sliced green onion

Mix all ingredients together and divide mixture onto 4 tortillas and spread out evenly. Roll up each tortilla and then roll in plastic wrap. Refrigerate for at least one hour before serving. To serve, slice off ends then slice in 1 inch pieces.

Potato Cakes

4 cups mashed potatoes
1/2 c self rising cornmeal mix
1/2 cup all purpose flour
2 eggs
1 tbls garlic powder
1 tbls salt
1/2 cup chopped onion
Oil to fry them in, about a half inch in your skillet

Pasta Salad

1 lb of pasta, cooked and drained
1 cup of cherry tomatoes, sliced
1 cup black olives, sliced
8 oz Monterey Jack cheese, cubed
1 cup of chopped salami
1 bottle of restaurant style Italian dressing

Red, White & Blue cookies

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup dried blueberries
1/2 cup dried cranberries
1 cup white chocolate chips

Bake at 375 for 11-13 minutes

Pork Loin

Pork loin cut into 1/4 inch slices
2 cups of flour
1 tbls salt
1/2 tsp pepper
1/2 tsp garlic powder

Pound your pork loin until very thin, turning it get the flour beat down into it. Fry in about 1/2 an inch of lard until brown. 

Rueben Loaf

Ball of pizza dough
8 slices of Swiss cheese
1/2 lb of deli corned beef, sliced thin
1 can of kraut drained
1/2 cup of thousand island dressing

Bake at 350 for 25 minutes

Russian Tea

1 container of tang
2 quart measurement of countrytime lemonade powder
1/2 cup instant tea powder
2 cups sugar
2 tsp cinnamon

Whisk all ingredients together and store in airtight container. To serve mix 3 tablespoons of powder with 8 oz of hot water and stir.

Pumpkin White Hot Chocolate

15 oz can of pumpkin purée
1 can of sweetened condensed milk
4 cups of whole milk
1 tsp pumpkin spice
1 tsp of vanilla extract
1 1/2 cups of white choc chips

Bring first 5 ingredients to a simmer. Once warm enough add chocolate chips and stir until melted. 

Quiche Lorraine 

1/2 lb bacon, cooked crisp and crumbled
1 medium red onion, chopped
1 1/2 cup of shredded Swiss
1 1/2 cups of half and half
3 eggs
Salt and pepper to taste
Pie crust, baked

Layer bacon, onions and Swiss in the bottom of your pie crust. Mix together egg, half and half & salt and pepper. Pour over quiche. Bake at 450 for 35-40 minutes. Allow to cook for at least 10 minutes before slicing.

Nutmeg sauce

1 small box of vanilla pudding mix
3 cups of whole milk
1/4 tsp nutmeg 

Whisk everything together and pour over your bread pudding while warm.

Sandwiches for a Crowd

2 loaves of Italian bread
1 lb deli roast beef
1 lb deli ham
14 slices of sandwich slice dill pickles
1 8oz block of cream cheese, softened
3/4 cup green onions, chopped
1/4 cup Mayo
1 cup shredded cheese
1 tbls Worcestershire sauce

Slice your Italian bread horizontally, remove inside bread leaving a 1/2 of the bread around the outside. 

Mix together cream cheese, Mayo, green onions, cheese and Worcestershire sauce. Spread on all 4 halves of the bread. Next layer your meats on all sides of breads. Layer pickles on the bottom halves of sandwiches. Flip the top half on to the bottom, squish together, wrap in plastic wrap, and refrigerate for at least 2 hours. Slice and serve.

Pumpkin Cookies with Penuche frosting

Cookies:
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 cup of pumpkin purée
1 tsp vanilla

Cream together shortening with sugars. Add in pumpkin, egg and vanilla. I’m a separate bowl, mix together flour, soda, powder, salt and cinnamon. Add flour mixture to wet ingredients and mix until well blended. Scoop by 1 tbls full onto a greased cookie sheet. Bake at 350 for 10-12 minutes.

Penuche Frosting
3 tbls butter
1/2 cup brown sugar
1/4 cup milk
2 cups powdered sugar

In a small saucepan bring butter and brown sugar to a boil. Boil for about 1 minute or until mixture has thickened slightly. Remove from heat and whisk in milk. Whisk in powder sugar and frost cool pumpkin cookies.

Oatmeal

1 c oatmeal, old fashioned is my favorite
1.5 cups of milk
Pinch of salt
1/4 c butter
1/4 c sugar

Heat oats, milk and salt in microwave bowl for 5 minutes. Stir and then microwave for another 3 minutes. Stir. If it looks too thin, microwave another minute or two. Add butter and sugar. Serve.

Pineapple upside down cake trifle

-1 Box Duncan Hines Yellow Butter Cake Mix
-1 Large Container of Cool Whip
-2 Small Jars or 1 Large Jar of Maraschino Cherries
-2 Large Cans of Pineapple Chunks (in Pineapple Juice - Not Syrup)
-2 Stick of Butter
-1 Cup of Light Brown Sugar

Directions: 

-Bake cake according to package directions
-When cake is done, let cool then slice into squares (I baked mine in a glass 9x13 baking dish)
-In a sauce pan, combine butter and and brown sugar over medium to high heat (keep stirring to prevent sticking).
-When the butter/sugar mixture becomes thick, it's finished. Turn down to simmer or low and stir occasionally while you're assembling the trifle.
-Layer ingredients in the following fashion:
**Cake (break pieces up into chunks and create a layer on the bottom of the trifle dish
**Pineapple
**Maraschino cherries (not a solid layer, just spread them around)
**Half or a third of the brown sugar mixture

Repeat to top. Top with Cool Whip and Cherries.

Patriotic Fruit Pizza

Refrigerated sugar cookie dough
Strawberries, quartered
Blueberries
1 8oz tub of whipped topping, thawed
8 oz cream cheese, softened
3/4 c. Granulated sugar 

Press dough into a pizza pan and bake according to package directions. Allow to cool. While cooking, mix together cream cheese, sugar and whipped topping. Spread on cooled crust and place strawberries and blueberries in flag pattern.

Pickled beets and eggs

2 cans 15 oz whole or sliced beets
12 boiled eggs, peeled
1 cup sugar
1 cup cider vinegar
2 cups water  
2tsp mixed pickling spice
1 tsp salt

Bring everything to a boil except for eggs. Boil for 5 minutes. Layer beets, eggs and liquid in jar so they you get beets and eggs throughout jar.
Refrigerate for at least 24 hours before serving but the longer they pickle the better they are. We are going to let ours pickle until Easter. 

Orange Chicken

2 lbs of cubed cooked chicken
1 cup bbq sauce
1 cup orange marmalade
2 tbls soy sauce

Mix bbq sauce, orange marmalade and soy sauce together in a bowl. Pour over chicken and toss to coat.

Rolls
3 1/4 - 3 1/2 cups all-purpose flour plus more if needed
1 packet of instant yeast
1/2 teaspoon kosher salt
1 cup warm whole milk
3 tablespoons honey
4 tablespoons salted butter at room temperature
1 large egg at room temperature
flaky sea salt for topping

Honey Butter
1 stick of melted butter
4 tbls honey

In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, the egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for one hour or up to a few hours at room temperature.

To make the honey butter. Combine the butter and honey together in a small bowl.

Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.

Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish.

Cover the dish and let the rolls rise for about 30 minutes, until they're puffy. Alternately, you can let the rolls sit in the fridge overnight.

Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with flaky sea salt.

Punch Bowl Cake

1 yellow cake mix, baked according to package directions
2 large pkgs of. instant vanilla pudding, prepared according to package directions
2 lg. can crushed pineapple, drained
2 (10 oz.) pkgs frozen strawberries
3 bananas
1 (16 oz.) carton Cool Whip

In a large punch bowl layer half of the cake cubed in the bottom of your punch bowl. Top with half the vanilla putting, half the pineapple, half the strawberries, half the bananas (sliced) and half the cool whip. Repeat layers ending with coolwhip. Allow to chill for at least two hours but preferably overnight. 

Pasta salad

1 box of rotini pasta boiled and drained and cooled
8 oz of Monterey Jack cheese, cubed
1 cucumber peeler and diced
1 bell pepper, diced
1 small onion, sliced
1 jar of black olives, drained
1 pkg of cherry tomatoes, halved
Pepperoni cut in half
Salad supreme seasoning, to taste
One bottle of restaurant style Italian dressing

Mix everything together and chill before serving.

Roasted potatoes 

5lb bag of Yukon gold potatoes
1 packet of ranch seasoning
1 cup melted butter
1 tsp garlic powder
1 tsp onion powder
Salt to taste

Quarter and slice potatoes and boil for about 10 minutes until fork tender. Drain and pour into a baking pan. Mix together butter, ranch seasoning, garlic and onion powder. Pour over potatoes, sprinkle with salt and toss to coat. Bake at 400 for 15 minutes then broil until starts to brown.

Regular Chicken Salad

2.5 cups of shredded chicken tenders
3/4 cup of mayonnaise
1/4 tsp celery seeds
2 tsp ranch dressing mix
1/2 tsp garlic powder
Salt and pepper to taste

Mix everything together and chill until ready to eat

PICKLED BEETS AND EGGS

2 cans 15 oz whole or sliced
1 cup cider vinegar
beets
2 cups water
12 boiled eggs, peeled
2 tsp mixed pickling spice
1 cup sugar
1 tsp salt
Bring everything to a boil except for eggs. Boil for 5 minutes. Layer beets, eggs and liquid in jar so that you get beets and eggs throughout jar. Refrigerate for at least 24 hours before serving but the longer they sit the better they are.

Pizza Dip

2 cups  shredded mozzarella cheese (8 ounces)
2 cups shredded cheddar cheese (8 ounces)
1 cup mayonnaise (Do not use reduced fat or fat free in this recipe)
1 cup chopped pepperoni
1 (4 ounce) can mushroom stems and pieces, drained and chopped
1⁄2 cup chopped onion
1⁄2 cup chopped green pepper
1 6 ounce) can ripe black olives, drained and chopped
1cup chopped stuffed olives

Mix everything together and spread into a baking dish. Bake at 350 for 25 minutes or until hot a bubbly.

Orange cream fluff
1 small package of orange jello
1 small package of vanilla pudding
1 cup hot water
1/2 cup cold water
1 can if manderin oranges, drained
1 can of crushed pineapple, drained
8 oz cool whip
Mix jello and hot water until combined. Add cold water. Allow mixture to chill for about 20-30 minutes. Add dry vanilla pudding mix and stir to combine. Add oranges and pineapple and stir. Fold in cool whip. Serve chilled.

Pumpkin Cornbread

2 cups of cornmeal mix
1/2 cup brown sugar
1 tsp pumpkin pie spice
2 eggs
1 cup of milk
1/4 cup of oil, plus more for greasing pan
1 c. Canned pumpkin puree

Mix all ingredients and pour into a hot and well greased cast iron skillet. Bake at 425 for 20-25 minutes. Serve with honey cinnamon butter.

Pumpkin Roll

3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin (or homemade pumpkin puree)
1 teaspoon vanilla extract

Filling:
8 ounces cream cheese , softened
2 Tablespoons butter , softened
1 teaspoon vanilla extract
1 cup powdered sugar , plus more for dusting

Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!) In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.Spread the batter evenly in the prepared pan. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean. Immediately lift the paper and hot cake out of the pan and onto a flat (heat-safe) surface and on top of a prepared tea tow l, just sprinkle some powdered sugar on tea towel to prepare it. Roll cake up into tea towel and allow to cool completely. While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake. Roll up the cake. Cover with plastic wrap and refrigerate for at least 1 hour, before serving. Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.

Pumpkin Bread 

1 (15 ounce) can pumpkin puree
4 large eggs
1 cup vegetable oil
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
3 tsp pumpkin pie spice 

Mix flour, baking soda, salt and pumpkin spice in a bowl. In a separate bowl mix remaining ingredients until well combined. Mix flour mixture into sugar mixture until just combined. Put into two greased loaf pans. Bake at 350 for about an hour or until tooth pick comes out clean.

Peach Dumplings 

4 peaches, peeled and cut into 4 wedges each
2 cans of refrigerated croissant rolls
2/3 cup brown sugar
2/3 cup granulated sugar
1 tsp cinnamon
1 cup butter
1 cup of Mountain Dew or sprite

Wrap each peach slice in croissant and place in a 9x13 pan. Melt butter and mix in cinnamon and both sugars. Pour over croissants. Slowly pour Mountain Dew over everything. Bake at 350 for 30 minutes.

Oreo Dessert

2 pkgs of Oreos, crushed
1 block of cream cheese,softened
3 8oz tubs of cool whip
1 3 oz box of chocolate pudding
2 cups cold milk
1 stick of butter, melted

Spoon about half of the crushed Oreos into the bottom of a 9x13 pan. Mix in your melted butter and smooth over. Mix together cream cheese and 2 tubs of coolewhip. Spread over top of Oreos crumbs. Put about half of the remaining Oreos on top. Next mix pudding mix and milk and pour over Oreos. Put cool whip on top of that. Top with remaining Oreos. Refrigerate for a couple hours to overnight.

Quick and Easy rum cake 

1 box of yellow cake mix
1 small box of vanilla instant pudding
1 cup of water
3 eggs
1/4 cup of oil
2 tablespoons of rum extraxt
1/2 c chopped pecans

Combine everything but pecans. Sprinkle pecans in the bottom of a greased bundt pan. Pour batter over and bake at 350 for about 35 minutes. While it’s baking bring 1 cup of sugar, 1 stick of butter and 1 cup of water to a boil, cook until thickened up a bit. Add in 1 tablespoon of rum extract. When the cake is done pour half the butter mixture over cake and let sit in pan for 5 minutes. Invert onto cake plate and pour remaining mixture over. I ended up brushing it on with a silicone pastry brush and coming back every half hour and brushing more on to allow it to soak in.

Peanut Butter Lasagna

1 family size package Nutter Butter cookies
1 8 ounce package cream cheese, room temperature
1 ⅓ cup powdered sugar
3 cups frozen whipped topping thawed
1 5.9 ounce box chocolate pudding mix
3 cups milk
½ cup peanut butter

In a 9×13 casserole dish, place a layer of cookies.
In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping.
Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.
In another mixing bowl, beat together the pudding mix and milk for 5 minutes or until the pudding has thickened. (Check the package instructions.)
Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping.
Place the remaining cookies in a zip top bag and crush. Sprinkle over the whipped topping layer.
In a small microwave safe dish, heat the peanut butter in the microwave for 30 seconds or until melted. Cool slightly. Transfer to a piping bag with the corner snipped. Drizzle over the crushed cookies.
Refrigerate for at least 2 hours, but longer is better to allow cookies to soften.

Onion Casserole

3 large sweet onions, sliced
1 cup of Mayo
1 1/2 cups of Swiss, shredded
1 1/2 cups of mozzarella, shredded
Salt and pepper to taste

Layer onions in the bottom of a 9x13 pan, salt and pepper. In a large bowl mix together Mayo & both cheeses. Spread over top of onions. Bake at 350 for 40 minutes.

Will post snowball cake soon.

Orange Cream Fruit Salad
5.1 oz box of instant vanilla pudding
2 cups of orange juice
16 oz container of sour cream
2 15oz cans of pears, drained and cut into chunks
2 15oz cans of peaches, drained and cut into chunks
3 15oz cans of mandarin oranges, drained
Large can of pineapple chunks, drained
In a large bowl, combine pudding mix and orange juice. Add sour cream and mix well. Add fruits and stir gently to not break them up. Refrigerate for a few hours before serving.
2 15 oz cans of beets
1/2 cup vinegar
1 cup of sugar
2 cups of water
Pinch of salt
2 tablespoons of pickling spice
8-6 boiled and peeled eggs
Bring all ingredients to a boil except eggs, gently remove beets after a couple minutes. Bring mixture back to a boil, stirring often. Allow to boil for about 10 minutes. Put your beets into two quart jars, split evenly. Add 4-6 eggs into each jar. Ladle in your hot beet juice over everything. Let sit in fridge for at least one week, but two weeks is better.

Onion Fritters

3/4 c. All purpose flour
1 tablespoon of sugar
1 tablespoon of cornmeal
2 teaspoons of baking powder
1.5 teaspoons of salt
3/4 c. Milk
2.5 cups of finely chopped onions

Mix all dry ingredients together in a medium bowl. Mix in milk then add onions. Drop by tablespoons full into hot oil. You will want about a half or an inch of oil in the pan. Flatten fritters a bit if you need to.  Allow to fry until golden brown before flipping. Drain on paper towel lined plate

Pimento Cheese

1 lb of shredded sharp cheddar cheese
1 cup Mayo
1 4oz jar of pimentos drained reserving 1 tablespoon of juice
1 tsp grated onion
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp ground mustard

Mix everything together in a large bowl. Serve with crackers or on a sandwich. 

Oven burgers

1 onion thinly sliced
1 lb ground beef
Season salt to taste
Cheese of choice 

Lay sliced onions evenly in a 9x13 baking dish. Season with seasoned salt. Press burger over onions and season with more seasoned salt. Poke holes in top of burger with a wooden spoon. Bake at 400 for 15 minutes. Drain grease and out cheese slices on top. Bake for another 5 minutes. Cut into squares and serve.

No bake cherry cheesecake 

8 oz softened cream cheese
1 c.sour cream
1/2 c. Sugar
2 tsp vanilla
8 oz tub of whipped topping
Graham cracker pie crust
Cherry pie filling

Blend together cream cheese, sour cream, sugar, vanilla and whipped topping. Transfer filling into pie crust and spread out evenly. Top with cherry pie filling. Chill for at least an hour before cutting to serve.

Pistachio Cherry Cookies

1 c softened butter
1/2 c powdered sugar
1 pkg pistachio pudding mix
1.5 tsp almond extract
1.5 c. Flour
1/2 c. Finely chopped cherries
GReen food coloring, optional

Combine butter, sugar, pudding mix and extract and blend until well blended, you can add food coloring now. Add in flour and mix well. fold in cherries. Place in freezer for about 15 minutes. Scoop about 1 tablespoon full onto greased cookie sheets, press down slightly. Bake at 350 for about 10 minutes. Allow to cool on pan for about 4 minutes before removing to wire rack to cool completely. 

No bake pumpkin pie

2 cups canned pumpkin
½ cup sugar
8 ounces cream cheese, softened
2 (8-ounce) containers of Cool Whip or other whipped cream
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon nutmeg
1 (3.4-ounce) box instant vanilla pudding
1 cup milk
2 pre-made 9-inch graham cracker crusts

Bottom Layer
Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer. Fill your pre-made crusts evenly with this mix.

Middle Layer
Mix pudding and milk and stir until thick. Add 2 cups canned pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Pour on top of the cheesecake layer.

Top Layer
Top evenly with Cool Whip and sprinkle with spices. Refrigerate for at least an hour before eating so pie has time to set completely.

Peach Cobbler

1 cup sugar
1 cup self-rising flour
1 cup whole milk
1 stick butter
1 can (28 oz) peaches sliced

Preheat your oven to 350°F.
Mix flour, sugar, and milk together. Don't over mix. A few lumps are okay.
Add melted butter into the dish.
Pour the peaches and the juice over the butter in the pan.
Evenly pour the flour, sugar, and milk mixture over the peaches, do not stir it.
Bake at 350 for 45 minutes to an hour