Sunday, November 30, 2014



1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Oreo Brownie Cupcakes

Oreo Brownie Cupcakes


Peanut Butter
Box of Brownie Mix

Use 2 Eggs for Brownie Mix

-Preheat oven to 350 degrees Fahrenheit
-Take two oreos and stack them with peanut butter (A layer in the middle and on top).
-Place the stack in a cupcake liner.
-Place liners in a muffin tin.
-Make brownie mix according to box (add extra egg to make them more cake like otherwise they will be too crunchy)
-Pour brownie mix over cookie stack
-Bake for 20 minutes or until cooked
-Pull out of the oven and let cool

Wednesday, November 26, 2014



1 box of cake mix (any flavor you want)
1 tub of cool whip(8oz)
1 egg
powdered sugar(to roll the cookie in)
mix the fist 3 ingredients  , the drop spoonfuls into the powdered sugar to coat them .
place on a cookie sheet ad bake at 350 ° for 12 min let them cool before removing from the cookie sheet

Friday, November 21, 2014



1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup finely ground pecans
1 cup confectioners' sugar, for dusting

1. In a bowl, beat butter and confectioners' sugar until smooth and creamy. Add vanilla.

2. On low speed, beat in flour and pecans. Wrap dough in plastic wrap and refrigerate 1 to 2 hours, until firm.
3. Heat oven to 325 degrees. Pinch off pieces of dough in rounded teaspoonfuls. Roll into logs, taper ends and bend into crescents. Place on ungreased baking sheets.
4. Bake at 325 degrees for 19 to 20 minutes, until lightly browned.
5. Remove cookies to a wire rack. Sprinkle with a heavy layer of confectioners' sugar. Cool completely. Sprinkle again with confectioners' sugar.

Makes: 4 to 5 servings
Prep 15 mins
Chill 1 hr to 2 hrs
Bake 325°F 20 mins

Monday, November 17, 2014

Sunday, November 16, 2014

Lemon Brownies

1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. salt
1 c. butter, room temp
1 c. egg substitute or 4 eggs at room temp
3 Tbsp. lemon juice, fresh is best
Zest from 1 lemon

1 to 1 1/4 c. powdered sugar
2 Tbsp. lemon juice, fresh is best
lemon zest, optional

Preheat oven to 350 degrees. Coat a 9x13 pan with cooking spray, liberally.
Combine flour, sugar and salt in medium bowl. Stir with whisk to fluff it a bit. Add softened butter and blend well.
In a separate bowl, stir together egg substitute (or eggs), lemon juice and zest from 1 lemon. Add this wet mixture to your flour mixture.
Stir and mix well. Do not over mix.
Pour into your prepared baking pan. Bake for 30-35 minutes, or until toothpick inserted comes out clean.
When done, place pan on a cooling rack. Allow to cool completely before glazing & cutting into them. These are a very moist brownie.
After your brownies are cooled completely in the pan, make glaze and drizzle over the pan of brownies. Sprinkle with additional lemon zest if desired. Now you are ready to cut and eat!
Combine all glaze ingredients well and drizzle over brownies. If too thick, use a little more of lemon juice until you reach the right consistency.

Thursday, November 13, 2014

Kahlua Pepermint Mocha White Russian

2 parts Absolut Vodka
1 part heavy cream

Fill a rocks glass with cubed ice.
Add Kahlúa Peppermint Mocha and Absolut Vodka to the glass.
Top with heavy cream.



what you need
1/2 lb. Italian sausage
1 can (13.8 oz.) refrigerated pizza crust
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/2 cup pizza sauce
1/2 tsp. garlic powder
2 Tbsp. KRAFT Grated Parmesan Cheese

make it

1. HEAT oven to 375ºF.
2. BROWN sausage; drain. Unroll pizza dough onto lightly floured surface; roll into 14x12-inch rectangle. Top with shredded cheese and sausage. Mix pizza sauce and garlic powder; drizzle over sausage.
3. ROLL up, starting at one long side; cut into 16 pinwheels. Place, cut sides down, in 8-inch square pan sprayed with cooking spray; sprinkle with Parmesan.
4. BAKE 25 min. or until golden brown.

Monday, November 10, 2014

Winter Sore Throat Tea

~~Winter Sore Throat Tea~~~~~~

Make sure you have some of this ready...great recipe for sore throats and chest colds
.....makes about 2 cups
1. Two lemons thoroughly cleaned and sliced
2. Two piece of ginger about the size of your pointer and middle finger together sliced into coin size pieces
3. Honey (about 1 cup-maybe more)

In a 12-16 oz. jar combine lemon slices and sliced ginger.
Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices. Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices.
Close jar and put it in the fridge, it will form into a "jelly". To serve: Spoon jelly into mug and pour boiling water over it.
Store in fridge 2-3 months.

Tuesday, November 4, 2014

Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing

Monday, November 3, 2014

Christmas Bark Cookie Crunch

Christmas Bark Cookie Crunch

1 lb. white chocolate chips
14 Oreos, broken into pieces
1 and 1/2 cups pretzels, broken
1 cup peanut butter chips
1/2 cup peanuts
1/2 cup miniature Reese’s cups
1/2 cup Peanut M&Ms (Christmas Colors)
Christmas sprinkles

Cover a cookie sheet with waxed paper or foil. Spread the broken pretzels, broken cookies & peanuts on the prepared cookie sheet. Melt the white chocolate in microwave until smooth (1 minute to 1 ½ minutes, make sure to add a little canola oil).
Drizzle the melted white chocolate over the pretzel mixture, spreading with a spatula if needed. Before it sets, sprinkle on M&Ms, Miniature Reese’s, Peanut Butter Chips and sprinkles. Place the tray into the refrigerator until set. Break into pieces and enjoy!