Bacon Chicken Club Pizza

Ingredients

·        1 prebaked 12-inch pizza crust

·        4 ounces cream cheese, softened

·        1 shallot, minced

·        2 cups shredded rotisserie chicken

·        1-1/2 cups (6 ounces) shredded Monterey Jack cheese

·        1 cup (4 ounces) shredded sharp cheddar cheese

·        8 slices ready-to-serve fully cooked bacon, cut into 1-inch pieces

·        1/4 cup sour cream

·        3 tablespoons 2% milk

·        2 teaspoons ranch salad dressing mix

·        1 cup shredded lettuce

·        1 plum tomato, seeded and chopped

Directions

·        Place crust on an ungreased pizza pan. Combine cream cheese and

·        shallot; spread over crust. Top with chicken, cheeses and bacon.

·         

·        Bake at 425° for 12-15 minutes or until edges are lightly browned

·        and cheese is melted.

·         

·        Meanwhile, in a small bowl, combine the sour cream, milk and dressing

·        mix. Sprinkle lettuce and tomato over pizza; drizzle with dressing.

·        Yield: 8 slices.

Perfect Chocolate Chip Cookie

INGREDIENTS
• 2 and 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 3/4 cup unsalted butter, melted (about 1 minute in the microwave will do the trick)
• 1 large egg + 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 cup milk chocolate chips (I recommend Ghirardelli!) + additional for garnish
DIRECTIONS
1. In a large bowl, sift together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt.
2. In another bowl, whisk together 3/4 cup packed brown sugar, 1/2 cup granulated sugar and 3/4 cup melted butter. Whisk until the sugars have dissolved into the butter. Add in the egg and egg yolk, and whisk. Then add in 1 tablespoon vanilla extract.
3. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup milk chocolate chips.
4. Place the dough in a large bowl, cover, and chill in the refrigerator for at least 3 hours. I chilled my dough overnight.
5. When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes.
6. Line baking sheets with parchment paper. The dough is going to be hard, and firm, and a little bit difficult to work with.
7. Use 3 tablespoons of dough for each cookie. Use your hands to form the dough into balls. Press a few additional chocolate chips onto the top of the dough ball.
8. Give each cookie a good amount of space on the baking sheets. I was able to fit about 6 cookies per cookie sheet.
9. Bake for 11-12 minutes. The cookies are going to appear under-baked. This is what you want!
10. Allow the cookies to cool for about 10 minutes before transferring them to wire cooling racks to finish cooling.
11. These will stay fresh for about 7 days. You will get about 16 cookies from this batch. If you’d like to make them a bit smaller, use 2 tablespoons of dough and bake for 10 minutes.

Gooey Vanilla Caramel Corn

Ingredients

• ½ stick butter
• 2 cups brown sugar (not packed)
• 1 cup light Karo Syrup
• 1 can Sweetened Condensed Milk (10 oz.)
• 1 teaspoon good pure Vanilla
• 4 to 5 quarts popped popcorn (2.5-3 bags microwave popcorn)

Instructions

1. Combine butter, sugar, Karo syrup in saucepan over medium heat and stir well. Keep stirring over medium heat until sugar has dissolved. When mixture comes to a slow boil, add your condensed milk – keep stirring. Stir constantly until mixture comes to a soft ball stage and test with a candy thermometer (*234-238 degrees). Stir in vanilla,pour over popcorn. Stir to coat.
2. *If you don’t have a candy thermometer to test the soft ball stage, you can test it in ice water by dripping some caramel from a spoon into ice water and once you can form a ball the Carmel is done.
3. This batch treats my family of 6 plus some extra to give to friends

COOL WHIP COOKIES♥ EASIEST COOKIE EVER!!!!!!!!!!!!!!!

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.)

1 tub Cool Whip (8 oz)

1 egg.

Mix ingredients.

Drop spoonfuls into powdered sugar to coat.

Bake at 350 for 12 minutes. Cool before removing... THAT'S IT!!!

Corn on the Cob

Corn on the Cob 
* Ingredients:
* 4 - 6 Ears of Corn
* 2 cups of water
* Optional: 1 Tbls. Lemon Juice & 1/4 cup Sugar

* Directions:
* Husk the ears of corn & place in your Magic Bean Pot.
* Add water (lemon juice & sugar are optional...make the corn sweeter).
* Cover & microwave for just 13 minutes.

* SOOOO easy & no extra heat from the stove.....Enjoy!!

BAKED FRIED CHICKEN

Mix in a Gallon Size Ziploc or Large Bowl: 
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

ENJOY!

Duncan Baked Beans - best around! In the Bean Pot

4 cans pork n beans
2 lbs ground beef, chuck or ground turkey - browned and drained
1 small onion diced
1/2 bell pepper diced
1 cup brown sugar
1 cup ketchup


Put all in the bean pot - put in over at 350 for 1 hour - it's a meal in itself - my family loves this one too! 
Named after the friend that shared it with us - thanks Bill & Debbie

Strawberry Sheet Cake

Ingredients:
• 2 cups self-rising flour
• 2 cups sugar
• 4 eggs
• 1 cup canola oil
• 1 cup milk
• ¼ cup sweetened strawberries, mashed
• 1 small box dry strawberry jello

Strawberry Icing:
• ½ stick butter or margarine, softened
• 3-4 cups powdered sugar
• ¼ cup sweetened strawberries, mashed

Instructions:
1. Mix all ingredients and pour into greased 9x13 pan.
2. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
3. While the cake is baking, make the icing.
4. Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
5. Once the cake is cool, spread the icing on the cake.
6. Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.

Molten Lave Chocolate Chip Cookie

 
INGREDIENTS 
1 cup unsalted butter at room temp 
1 cup tightly packed light brown sugar 
1/2 cup granulated sugar 
2 large eggs 
1 1/2 tsps. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped (I used a 1 oz square of bitter sweet chocolate, a 4 oz bar of bitter sweet chocolate and about 10 oz of semi sweet chocolate chips)

INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands (I used my cookie scoop), shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies (I found that 10-11 minutes was perfect), 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

Double Chocolate Coconut Brownies

Ingredients:
1 box fudge brownie mix (for a 9 x 13 pan)
1/2 cup canola oil
1/4 cup water
3 eggs
1/2 cup chocolate chips (milk or semi sweet)
1/2 cup white baking chips
1/2 cup chopped walnuts
1 14 ounce can sweetened condensed milk
2 1/2 cups flaked coconut (sweetened)

Frosting:
1/4 cup butter, softened
1/4 cup evaporated milk
2 tablespoons cocoa
2 cups powdered sugar
1 teaspoon vanilla

Directions:
1. Beat brownie mix, oil, water and eggs on medium speed in a large bowl until blended. Then stir in chocolate chips, white chips, and walnuts. Pour into a greased 9 x 13 inch baking pan. (I used a glass pan)
2. Bake at 350 degrees for 20 minutes. Remove from oven. Combine sweetened condensed milk and coconut in a small bowl. Spread over the top of the brownies very carefully. I dropped by spoonfuls all over the top of the brownie mixture and spread it gently. Bake for 20-25 minutes longer or until center is set. Your coconut will start to brown, don't let it get too brown or burnt. Cool completely.
3. Combine frosting ingredients above in a small mixing bowl. Beat until smooth. Spread over the cooled brownies.

Parmesan Ham and Swiss Crescent Roll Easy & Kid Friendly

Ingredients
• 2 cans Pillsbury Crescent rolls (8 each)
• 1 package sliced deli ham (16 slices needed)
• 1 package sliced swiss cheese (8 slices torn in half)
• ⅓ cup Honey Dijon Mustard
• 1 T Italian seasoning
• ½ Parmesan Cheese

Instructions
1. Preheat oven to package directions (350)
2. Open up the Pillsbury crescent rolls and lay them out on a baking sheet
3. Spread Dijon mustard in a light layer over open rolls
4. Lay a slice of ham and half a slice of swiss cheese on each roll
5. Roll up each crescent roll
6. Sprinkle with Parmesan cheese
7. Sprinkle with Italian seasoning
8. Cook 12-15 minutes
9. Makes 16 rolls

Bean Pot Apple Crisp

• 4-5 Apples, peeled and sliced
• 1 tsp Cinnamon
• 1 Tsp Nutmeg
• 1 Tbsp. Maple Syrup or Honey
• 1 Tbsp. Lemon Juice
• 1 Cup Oats
• 1/2 Cup Flour, all purpose or whole wheat
• 1/2 Cup Brown Sugar
• 4 Tbsp. Butter, room temp
• 1/4 tsp Salt

Directions:
1. Place sliced apples in the slow cooker and toss with 1/2 tsp cinnamon, 1/2 tsp nutmeg, maple syrup ,and lemon juice
2. Mix with a fork (or your hand) Oats, Sugar, Flour, Butter, Salt, 1/2 tsp Cinnamon, and 1/2 tsp Nutmeg. Sprinkle oat mixture evenly on top of apples.
3. Bake 350 for 1 hour with top on. Serve with Ice Cream

Crispy Baked Chicken Tenders

Ingredients:
• 1.5 lb. Boneless Skinless Chicken Breast, cut in tenders
• 2 Tbsp. All Purpose Flour
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Egg
• 2 tsp Worcestershire
• 2 tsp Dijon Mustard
• 3/4 Cup Panko Bread Crumbs
• 1/4 Cup Grated Parmesan
• Cooking Spray

Directions:
1. Preheat Oven to 400 degrees and place a cooking rack on top of a baking sheet and spray with cooking spray.
2. Place Chicken tenders in a large ziploc bag along with flour salt and pepper, shake until chicken is coated
3. In shallow dish or bowl, whisk together egg, Worcestershire, dijon, and 1 tbls water.
4. In another dish, combine Panko and parmesan.
5. Dredge to flour coated tenders in egg, then in panko mixture (press crumbs into chicken to ensure they stick), place on baking sheet.
6. Once all tenders and coated, spray thoroughly with cooking spray and bake for 15 minutes.

For the Dipping Sauce (recipe is doubled from the video to feed 4)
• 1/2 Cup Light Mayo
• 2 Tbsp. Dijon Mustard (or regular)
• 1 Tbsp. Honey
• Pinch of Salt and Pepper

Combine all ingredients and serve with Chicken Tenders

HAWAIIAN CHEESECAKE BAR

Ingredients: 
2 cups all purpose flour 
1 cup sugar 
1 cup butter 
16 ounces cream cheese 
4 TBS sugar 
4 TBS milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBS melted butter

Directions: 1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly. 2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust. 3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes. 

Lemon Blueberry Cheesecake Bars

Servings: 9 Ready in: 1 hour, 10 minutes 

Ingredients: 
10 graham crackers, broken into pieces 
2 tablespoons granulated sugar 
2 tablespoons light brown sugar
¼ teaspoon salt
5 tablespoons butter, melted
Two 8-oz. packages cream cheese,
softened
2 tablespoons milk
2 large eggs
½ cup sugar
2 tablespoons all-purpose flour
Zest from 2 lemons
Juice from 2 lemons
1 pint blueberries, divided

Directions:
1. Preheat oven to 350 degrees F. Coat an 8x8-inch square baking dish with cooking spray. In
a food processor, combine graham cracker pieces, sugar, brown sugar and salt. Pulse until
fine crumbs form. Add melted butter and pulse until crumbs are moistened. Press crumbs
into bottom of prepared baking dish and bake in preheated oven for 10 minutes.
2. In a large bowl, combine cream cheese, milk, eggs, sugar and flour. With a hand-held mixer
on medium speed, mix until smooth. Add lemon zest and juice and mix until combined. Add
blueberries (minus a handful) and gently stir in with a spoon. Pour cream cheese-blueberry
mixture over the crust. Drop the reserved handful of blueberries over the top and bake in
preheated oven for 45 minutes. Let cool completely and refrigerate for a minimum of 4 hours
before serving.

French Toast Roll Ups

8 slices white sandwich bread (the soft, fluffy type)
peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella 2 eggs 
3 tablespoons milk 
1/3 cup granulated sugar 
1 heaping teaspoon ground cinnamon 
butter, for greasing the pan
maple syrup, for serving

Make a Silver Dollar Sandwich Instructions Trim the crust from the bread and flatten it out with a rolling pin. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled. In a shallow bowl whisk the eggs and milk until well combined. In a separate bowl mix the sugar with the cinnamon. In a skillet set over medium heat melt a tablespoon of butter. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar. Serve with maple syrup for dunking. Read 

Spaghetti Pie

INGREDIENTS 
1 pound spaghetti cooked according to package directions 
5 cups pasta sauce, divided 
1 pound ground italian sausage or ground beef 
1 tablespoon olive oil 
1 small yellow onion, diced 
1 teaspoon oregano 
1/2 teaspoon red pepper flake 
3/4 teaspoon garlic powder 
1- 8 ounce package cream cheese, softened 
3/4 cup sour cream 
1 teaspoon Italian Seasoning 
3 scallions, chopped (reserve a few for garnish) 
1 and 1/2 cups cheddar cheese 
1 cup monterey jack cheese 

DIRECTIONS Pre-heat your oven to 350 degrees. Cook pasta according to package directions. When it’s done cooking, drain the water then stir in 2 cups pasta sauce. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute yellow onion until it’s just about done. Add in Italian Sausage and continue cooking until the meat is cooked through. Drain any excess fat. Stir in 1 teaspoon oregano, 1/2 teaspoon red pepper flake and 3/4 teaspoon garlic powder. Stir in remaining 3 cups pasta sauce and simmer for about 10 minutes. Spray a 9 x 13 inch casserole dish with non-stick spray. Arrange the pasta that you tossed with sauce in the bottom of the pan. In a small bowl combine softened cream cheese, sour cream, most of the scallions (reserve a few for garnish), and 1 teaspoon Italian Seasoning. Drop spoonfuls of this cheesy mixture on top of the pasta, then use a spatula to spread it evenly over the pasta. Pour the meat/sauce mixture over the cheese layer, then top with 1 and 1/2 cups cheddar cheese and 1 cup monterey jack cheese. Bake for 30 minutes, or until the cheese is gooey and melted

Taco Pizza

• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 (16 oz.) can re-fried beans (I used the jalapeno kind)
• 2-3 cups shredded cheddar cheese or Mexican blend
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.
5. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. Makes 12 main dish servings or 48 appetizers.

Cheesy Macho Nachos

INGREDIENTS

2 teaspoons oil 
1 small yellow onion, diced 
1/2 pound ground beef 
1 tablespoon ancho chili powder (regular chili powder is fine if you don’t have the ancho variety) 1/2 teaspoon cumin 
1/4 teaspoon cayenne pepper 
1/4 teaspoon salt 
1 bag (about 12 ounces) corn tortilla chips 
4 cups cheese of your choice (I used two cups White Vermont Sharp Cheddar and two cups Yellow American Cheese from the deli) Sour Cream Salsa Pickled jalapeños DIRECTIONS 

Pre-heat your oven to 400 degrees. In a large skillet heat oil over medium heat. Sauté the onion until translucent.  Turn the heat up to medium-high and add the ground beef to the pan. Use a large spoon or other utensil to break the meat up. Add in cumin, cayenne pepper, chili powder, and salt. Cook until the ground beef is cooked through, then drain off any excess fat. In a large 9×13 inch casserole dish, spread out half the chips. Spoon half of the meat on the chips, and half of the cheese. Repeat with the remaining chips, meat, and cheese. Place in the oven for 10-12 minutes, or until all of the cheese is melted. Serve with salsa, sour cream, pickled jalapeños, and any other toppings you’d like.

Mountain Dew Apple Dumplings

2 cans of crescent rolls
6 oz. of Mountain Dew
1 stick of butter 
1/2 cup of sugar
2 large apples

Peel the apples and wedge them. Take the crescent rolls , pull the little triangles apart.. Wrap each individual apple in a crescent roll. Once you do this place them in your casserole dish. Melt the butter, then add it to the sugar and stir it until it looks like syrup. Pour evenly over your Apple wrapped crescents, then take the Mountain dew and pour it all around the edges of the casserole. Bake on 350 until it is light brown!