Wednesday, May 27, 2015
Dawn's Totally Twisted Apple Pie
1 can of crescent rolls with seams
1 8 oz pkg cream cheese (room temp)
1/3 cup sugar
Apple pie filling
Unroll the crescent rolls flat, pinch all the seams together except for the main middle one. Separate down the middle half ways (leaving 4 per side) Mix cream cheese and sugar together until creamy. Spread mixture on both halves of crescent rolls, add the apple pie filling to one of the halves then flip the other side over to the top of the apples (cream cheese side down) pinch the seams together all the way around. Place on cookie sheet with parchment paper and bake at 350 for about 20 minutes or until crust is golden brown. Remove and let sit a few minutes before serving as it will be hot! Serve with a scoop a of vanilla ice cream if desired. ~~~Enjoy~~~
Found posted on Facebook, thought I would share
PIZZA GRILLED CHEESE
4 sliced bread
4 mozzarella, sliced
pepperoni (cut in half or mini)
Italian seasoning or basil
Parmesan cheese (opt)
pizza sauce (for dipping) Cooking Directions:
*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.
Makes 2 Sandwiches......
Sunday, May 24, 2015
Mississippi Sin Dip...by Denise
Okay, so our cookbook and recipes we post are NOT low fat, but these recipes sure taste good. This particular dip is very sinful! I guess you have to decide for yourself whether you want to participate or not.
24 oz cream cheese softened
1/2 cup mayonnaise
8 oz chopped green chiles
2 cups cheddar cheese
16 oz sour cream
12 oz deli honey ham, very finely chopped.
1.Preheat over to 250
2. Mix all ingredients together
3. Bake for 30 minutes 'til hot and bubbly
4. Serve with corn chips or any type of cracker you like.
Thursday, May 21, 2015
Dr. Pepper Pulled Pork in the Slow Cooker
2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice
Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!
Wednesday, May 20, 2015
BEST SHRIMP YOU WILL EVER EAT
Try this quick way ~ Melt a stick of butter in the pan.
Slice one lemon and layer it on top of the butter.
Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.
Tuesday, May 19, 2015
Homemade Hershey’s Chocolate Syrup Recipe
Makes about 16 ounces (2 cups)
3/4 cup cocoa powder
1 1/4 cups water
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stovetop! (I use this 3-quart saucepan that was part of a bigger set I received as a gift. It’s my favorite!)
Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.
Stir constantly with a whisk or a wooden spoon until it boils.
Allow it to boil for 1-2 minutes.
Remove from heat.
Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.
Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!
Saturday, May 16, 2015
PUMPKIN CREAM CHEESE BREAD ~ LIGHTENED UP
Yields 8 - Each mini loaf is 9 WW+ points
A lightened up Pumpkin Cream Cheese bread that everyone will love!!
Prep Time - 20 min
Cook Time - 25 min
Total Time - 1 hr
2 cups canned pumpkin
1 egg whites
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice
Cream Cheese filling
8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
2 tsp flour
1 tsp vanilla
Preheat oven to 350
Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray
In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth
In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice
Slowly add the dry ingredients into the wet mixing until just smooth, set aside
Cream Cheese Layer
In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth
Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan
Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon
Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
Let cool for about 10-15 minutes and then remove from the pans
Each mini loaf is 9 WW+ points, so divide as needed based on how many slices you get from the loaf
Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg
Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g- By MJ
Dry Onion Soup Mix
2/3 c. minced onion, dried
2 tsp. onion powder
1 tsp. celery salt
1 tsp. sugar or sweetener
4 tsp. parsley flakes
2 tsp. ground mustard
1/2 tsp. sea salt
1/2 tsp. ground pepper
Combine all ingredients and mix well. Store in air tight container. Mix well before each use.
4 Tbsp. of dry onion soup mix will equal 1 package of store product mix.
To make Onion Dip:
Add 2-4 Tbsp. dry mix to 1 pint of sour cream. Refrigerate over night for best results, as the minced onion needs to re-hydrate into the moisture.
The is also a great addition to meatloaf, pot roast, pork chops, etc. Be creative and let your imagination run wild!
Use within 6 months. Put label and date on container.
Servings: 16 Tablespoons
Lindsey’s Spinach Dip Recipe
1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice
1-2 5 oz cans of sliced water chestnuts – dice into small pieces
1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy
1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy!
No baking or cooking needed.
Fried Green Tomatoes
1/2 cup flour...
1/2 cup yellow cornmeal
2 eggs (beaten with salt&pepper)......
1/4 teaspoon garlic powder
oil (in Iron skillet and hot)
3 green tomatoes, sliced
salt & pepper
1 Put skillet on and get oil hot as your preparing tomatoes.
2 Cut tomatoes as thick or thin as you like them.
3 Mix flour, cornmeal, garlic powder, salt and pepper.
4 Roll tomatoes in egg and then in dredging mixture (Cornmeal& Flour mixture).
5 Do this twice and drop into hot oil.
6 When golden brown on both sides take out.
Friday, May 15, 2015
Pink Lemonade Pie
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk...
1 (6 oz.) can frozen pink lemonade from concentrate, thawed
Few drops red food coloring
1 (4 oz.) container frozen whipped topping, thawed
1 (8 or 9-inch) baked pie crust
1/2 cup coconut, tinted pink
Beat cream cheese in a large bowl until fluffy.
Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
Fold in whipped topping.
Pour into prepared pie crust.
Chill 4 hours or until set.
Garnish with coconut
Serve and Enjoy!
Makes one (8- or 9-inch) pie
No Bake, unless your crust is homemade
Thursday, May 14, 2015
CROCK POT BEEF TIPS .....EASY & FAST
2 lb. stew meat,
1 can cream of mushroom,
1 packet brown gravy mix,
1 packet lipton dry onion soup mix,
1 small can mushrooms,
1 cup water.
Mix all ingredients and pour over the meat, set to low for the day in crock pot.
Wednesday, May 6, 2015
Crockpot Breakfast Casserole
1 bag 26 oz. frozen hash browns
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.
SPAGHETTI SQUASH AU GRATIN
1 medium spaghetti squash
3 tablespoons butter
1 small yellow onion, very thinly sliced
1 teaspoon red pepper flakes... with caution (I used very few flakes)
1/4 teaspoon garlic salt
Salt and pepper to taste
3/4 cup sour cream
1 cup shredded cheddar cheese
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.
Monday, May 4, 2015
How to Make Hanging Mason Jar Lanterns
I just Love These
Ever wondered how to make hanging mason jar lanterns? Want to light up your reception space with jar lanterns but you aren’t sure how to make them secure enough for hanging? Today, we’re showing you the easiest way to make hanging mason jar lanterns on how to make hanging mason jar lanterns that are both secure and easy to DIY… and all it takes is a few simple supplies! Read on to find out more…
hanging mason jar lantern
How to Make Hanging Mason Jar Lanterns
To make hanging mason jar lanterns, you’ll need the following:
– mason jars (preferably with 2.25″ opening) which can be bought at a local grocery store or here
– mason jar lantern kits (by midwest finds) – 3 sets for $10
– long burning votive candles OR LED votives
– vase filler: consider sand, water beads, colorful ice rock gems, seashells, or clear ice gems
1. Secure wire lantern kit + chain to top of jar
2. Fill 1/3 of jar with vase filler of your choice
3. Place candle on top of vase filler
4. Hang lantern at wedding reception or line pathways to light up the night
Pepperoni and Mozzarella Pull Apart Bread
1/3 cup favorite flavored dipping oil
2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese
1. Preheat oven to 375 degrees F
2. Separate pizza dough into small bite sized pieces.
3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
4. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces.
5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.
I usually layer until about 2/3 of the pan is full. Definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperature