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FOOD FROM THE HEART

Make sure the can opener and the microwave are plugged in before you start I don t cook Tina Counterman

Shana Griffith ALMOND JOY COOKIES Ingredients 1 14 oz bag sweetened coconut flakes 2 cups semi sweet chocolate chips 2 3 cup chopped lightly salted almonds I used Blue Diamond Low Sodium Lightly Salted light blue bag 1 14 oz can sweetened condensed milk regular or fat free works Instructions Preheat the oven to 325F Line a large baking sheet with parchment paper and set aside In a large bowl combine coconut chocolate chips almonds and sweetened condensed milk Stir until combined Scoop out dough with a cookie scoop onto prepared baking sheet Moisten the tips of your fingers with water and shape into discs Pat the tops flat Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown Let cool on baking sheet Store cookies in an airtight container

Apple Carmel Dip Lynn Lacavera 1 8oz cream cheese softened 1 8oz bag of Heath English toffee bits 1 16oz container of Marzetti carmel apple dip 3 5 granny smith green apples Cream softened cream cheese with 2 3 tablespoons of carmel dip Spread on large dish arrange wedged pieces of apple around cream cheese mixture Cover cream cheese mixture with remaining carmel dip and sprinkle with heath toffee bits on top of carmel Dip apples and enjoy

Banana Pudding Rineta ing Needed 9 13 Glass dish or Foil Pan Ingredients 3 ripe bananas sliced thin 8 oz of whipped cream 8 oz whipped cream cheese softened 14oz can condensed milk 2 packages of Chessmen Cookies or Lorna Doone Cookies 4 6 oz box of instant Cheesecake Pudding 4 6 oz box of instant Vanilla Pudding Instructions Make the instant puddings according to the pudding mixture instructions and set it aside in the refrigerator for an hour In a medium sized bowl mix the whipped topping condensed milk and cream cheese and add to the pudding mixture Line the bottom and sides of a 9 13 dish with cookies Add a layer of banana slices over the cookies Using a small spatula spread the pudding mixture evenly over the bananas Layer cookies bananas then pudding mixture Sprinkle the cup of crumbled cookies all over the top Allow the banana pudding to chill in the refrigerator for at least 2 hours Serve and enjoy

FRESH BLUEBERRY COBBLER Allison Heuer Cobble up means to put together in a hurry Tender biscuit topping on your choice of fresh fruits make an easy yet hearty dessert a great favorite in New England 1 2 cup sugar 1 tablespoon cornstarch 4 cups fresh blueberries 1 teaspoon lemon juice 1 cup Flour 1 tablespoon sugar 1 teaspoons baking powder teaspoon salt 3 tablespoons shortening cup milk Heat oven to 400 Blend cup sugar and the cornstarch in medium saucepan Stir in blue berries an cl lemon juice Cook stirring constantly until mixture thickens and boils Boil and stir 1 minute Pour into greased 2 quart casserole Keep fruit mixture hot in oven while prepping biscuit topping Measure flour 1 tablespoon sugar the baking powder and salt into blow Add shortening and milk Cut through shortening 6 times mix until dough forms a ball Drop dough by 6 spoonful s Bake 25 30 minutes or until biscuit topping is golden brown Serve warm and if desired with whipped cream

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Butternut quash oup Pam Nadzan 1 large butternut squash de seed peeled cut up boiled mashed and beat w mixer Add 16 oz container of sour cream Add butter salt and pepper Heat and serve May add maple syrup if you want it sweet

Heather Schuricht

11 11 22 10 27 AM Caramel Apple Pie Recipe I Ree Drummond I Food Network add in the brown sugar oats and salt 7 Add the apples to the prepared pie shell and top with the crumb topping Bake for 1 hour covering the edge of the crust with foil if it starts to brown too quickly After an hour sprinkle the chopped pecans over the pie then bake for a further 5 minutes 8 Remove the pie from the oven and pour 1 2 jar or more if you re feeling dangerous and naughty of caramel topping over the top Allow to cool slightly before serving or don t if you can t wait Cook s Note This recipe makes 2 crusts but only 1 is us you need it then thaw for about 20 minutes https www foodnetwork com recipes ree drummond caramel apple pie 2651741 2 2

Caramel Apple Pie Piecrust recipe follows 1 cup sugar cup all purpose flour 1 teaspoon ground cinnamon 6 cups peeled and coarsely chopped Jonathan apples cup caramel apple dip 2 tablespoons milk 1 cup all purpose flour cup packed brown sugar cup butter 1 Prepare piecrust On a lightly floured surface roll dough from center to edges into a 12 inch circle Wrap pasty around a rolling pin Unroll into a 9 inch pie plate Ease pastry into pie plate Trim to inch beyond edge of plate Fold under pastry crimp filling large bowl mix sugar cup flour and cinnamon Add the apples and toss to coat 2 For Don t prickInpastry Transfer to pastry lined pie plate Combine 2 tablespoons of the caramel apple dip and 2 tablespoons milk drizzle over apples 3 In mixing bowl combine the 1 cup flour and brown sugar Cut in cup butter until mixture resembles course crumbs Sprinkle over filling Cover edge of pie with foil to prevent overbrowning Place on baking sheet 4 Bake in 350 degree oven 30 minutes Remove foil Bake 25 to 30 minutes more or until golden Cool 10 minutes Drizzle remaining caramel dip over top Cool pie on wire rack Makes 8 to 10 servings Piecrust In a bowl cut 1 3 butter into 1 cups all purpose flour with a pastry blender til pieces are the size of peas Sprinkle 1 tablespoon milk over part of the mixture toss with a fork Repeat moistening the dough using 3 tablespoons more milk 1 tablespoon at a time til all the dough is moistened Shape into a ball Note For a balance of tart and sweet apple filling use granny smith and honey crisp apples

ar e a e e a e a aat lngredief ts 1 cup packed light brown sugar 1 cup white sugar 1 1 2 cups vegetble oil 3 eggs 3 cups flour 1 tsp baking soda 2 tsp cinnamon 1 2 tsp nutmeg 1 2 tsp salt 5 granny smith or golden delicious apples cored peeled and cut in 1 2 inch pieces 1 1 4 cups chopped pecans or walnuts 2 1 4 tsp vanilla extract 4 tbsp butter 1 4 cup granulated sugar 1 4 cup light brown sugar pinch salt 1 2 cup heavy cream Directions 1 Preheat oven to 325 butter and flour a 9 x 13 inch pan 2 to make the cake beat both sugars and oil in mixing bowl til very well blended Add eggs one at a time beating well after each addition Sift together flour baking soda cinnamon nutmeg and salt Gradually add to eggs mixing just til blended Stir in apples pecans and vanilla pour into pan 3 Bake for 50 to 75 minutes or ti1 toothpick inserted in center comes out clean Let cool in pan while making the glaze 4 For glaze melt the butter in a pan over low heat Stir in both sugars and salt Cook over medium low heat for 2 minutes Add cream and boil for 2 minutes stirring constantly 5 Poke holes in the cake with skewer or toothpick Pour on the glaze Serve warm or at room temperature Top with whipped cram or ice cram if you wish Makes 12 servings

Cheese Pumpkin Tammy Brankenrich 1 Cheese Pumpkin 1 Baguette cubed 4 TBL spoons extra virgin olive oil 1 Shallot minced 2 Cups Cr me fraiche 2 Cups Gruyere cheese grated 4 tsp kosher salt Cups Sage leaves and Chives chopped 1 Lemon zested 1 Cut baguette and toss w 1 tbl spoon of olive oil Toast in a single layer on a sheet pan at 350 F for 6 8 min 2 Rince pumpkin with water and pat dry 3 Remove bread crumbs from the oven and allow to cool Turn the oven up to 425 F 4 Carve the top of the pumpkin and scrape out the seeds and the stringy insides 5 Place shallot in a pan with 1 Tbsp olive oil and begin to saute after about one minuet add the garlic and stir for another minute Remove from the heat and cool Add the cooked shallots and garlic to the crem fraiche 6 Layer the bottom of the cheese pumpkin with some cubes of bread Spoon in Cup cr me fraiche to coat the bread cubes and scatter Cup grated gruyere cheese Season with 1tsp kosher salt Repeat this process to make about 4 layers depending on the size of the pumpkin Place the pumpkin top back in place 7 Rub the outside of the pumpkin with the remaining olive oil and wrap the pumpkin with foil 8 Place pumpkin on a sturdy baking sheet and transfer to the oven for about 1 hours To check for doneness peel back the foil and test if a knife is easily incerted through the wall of the pumpkin 9 Remove aluminum foil and top of pumpkin 10 Gently scrape the pumpkin flesh from inside the walls and mix with the melted cheese and softened bread cubes that have absorbed the cr me fraiche while baking Add sage leaves chives and lemon zest Place pumpkin on table and serve with a large spoon Enjoy

By Debbie Hostos About a pound of chicken breast thighs can be substituted 1 small zucchini cut into pieces 1 chicken bouillon 2 carrots cut into pieces 4 small potatoes 2 stalks of celery cut into pieces 1 Tomato cut into pieces 6 garlic cloves 1 sweet pepper green yellow orange or red cut into pieces 2 Green onions cut into pieces Dash of oregano Dash of Adobo seasoning What I love most about the fall and winter is a warm cup of soup This is a great item to have on hand if someone is hungry and can t want for Thanksgiving dinner Generally I start by wondering around the produce section to see what I may want in my soup Don t be afraid to switch up the ingredients to add your favorites or remove items not desired It s your soup make it fun Other ingredients I ve used in the past bok choy cabbage Brussel sprouts cream cheese fresh mozzarella added when serving yellow squash bacon fresh cilantro fresh parsley fresh oregano and so on Start with adding the following to a pot to place on the stove top or crockpot about 6 cups of water so the pot is a little less than half full chicken cut up or cut after cooked your choice bouillon and spices Turn on the heat to a low medium setting Cut up the items that take the longest to cook like potatoes and carrots As the rest of the items are cut keep putting them in the pot When all the ingredients are in the pot check the water level to be sure it covers the ingredients and cover cooking for about 45 minutes or until the potatoes and carrots are fully cooked for crock pot follow normal directions If the chicken was not cut at the beginning it s time to cut the chicken Enjoy

Corn Casserole Tina Bailey 1 can of corn drained 1 can of creamed corn 1 cup sour cream 1 stick melted butter 1 2 cup 2 cups Mozzarella Cheese 1 box Jiffy Corn Muffin mix Pre heat oven to 350 Mix all ingredients in large bowl Only use part of the mozzarella in this mixture Mix well Put into baking dish 8x8 and bake for 45 minutes Just watch the casserole until the middle is completely set Take out and top with remaining mozzarella and bake until cheese is melted

CRANB RR RANG C S BALL PAM ARD IN

CROCK POT GARLIC PORK ROAST nn an en 1 3 1 2 5 lb Boneless Pork Roast 1 Tbl Vegetable Oil 1 teas Salt 1 2 teas Pepper 1 Med Onion sliced 3 Cloves Garlic peeled 1 Cup Chicken Broth Heat oil in a 10 skillet over med high heat and brown on all sides Sprinkle with salt and pepper Place onion slices and peeled garlic in the bottom of the crock pot Place pork on top Pour Chicken broth over the pork Cover and cook on low 8 10 hrs or until pork is tender Ann Jansen CRANBERRY SAUCE PORK ROAST 1 3 1 2 5 lb Boneless Pork Roast 1 Pkg Onion Soup Mix 1 Can Cranberry Sauce jellied 1 Tbl Butter softened 1 Tbl Flour Rinse roast and pat dry Sprinkle onion soup in bottom of crock pot place roast on top Spoon cranberry sauce over and around the roast Cover and cook on low 8 10 hours Remove roast from crockpot Turn the crockpot on high Blend the butter and flour into a paste and whisk it into the gravy Cover and cook on high about 10 minutes until thick

Dad s Green Beans April Gaines Two package frozen or 1 package fresh green beans cut up Garlic powder or chopped clove to taste Salt and Pepper to taste Chopped onion optional Bacon bits Butter or alternative Put beans seasoning onions bacon bits and butter in pan Fry until crispy most of the beans are crispy

Easy No Bake Banana Pudding Ryan Hackworth Recipe type Dessert Prep time 10 mins Total time 10 mins Serws 12 This is a super easy and delicious dessert to take to picnics backyard BBQ s church and family functions You ll have them begging for the recipe Ingredients 3 4 Bananas 1 Large box of instant vanilla or banana pudding 3 cups milk 1 8 oz tub of Cool Whip non dairy topping 1 box Vanilla Wafers Instructions 1 2 3 4 5 6 7 8 9 10 Use a 13 x 9 casserole dish Put one layer of cookies on the bottom of the casserole Slice 1 2 bananas up and layer on top of cookies Follow instructions on pudding box to make the pudding Fold the whole tub of Cool Whip into the pudding mixing well Pour half of the pudding mixture on top of first layer of cookies and bananas Put second layer of cookies and bananas on top of pudding Pour rest of pudding mixture on top of second layer Crush 4 6 cookies up and sprinkle on top Refrigerate until serving ___________________________ Recipe by Love To Frugal at https www lovetofrugal com easy no bake banana pudding ___________________________

Family Thanksgiving Stuffing Recipe i elle an e 1 pkg ground breakfast sausage 2 pkgs of pepperidge farm stuffing croutons herb 2 boxes of Swansons chicken broth 3 onions Bunch of celery Sage Poultry Seasoning Dice onions and celery saut in butter add sausage sage and poultry seasoning salt and pepper to taste Once the sausage is cooked add crutons and chicken broth you may not need both boxes add enough to bring it together Place stuffing in a cheese cloth and put inside the turkey Make sure you butter the inside cavity of the turkey before placing stuffing inside Leave the stuffing in till the turkey is done Remove when completed and enjoy

Piirakkaa Pastry Gary Gray Piirakkaa Pasty 1 I I I I I I3 I cup lard cups rye flour cups all purpose flour teaspoon salt to 2 3 cup water cup minced round steak not ground cup potato finely cubed cup carrot finely cu bed cup onion chopped cuQ rutabaga chOQQed cup beef gravy or other liquid tablespoon butter Preheat oven to 350 Combine flours and salt and cut in Jard with pastry blender until mixture is like meal Stir in water a little at a time until a stiff dough forms Shape into 6 small balls On a lightly floured surface roll out into 7 inch circles For filling combine steak vegetables and gravy Spr ad on half of each circle to within inch of the edge Dot with butter Brush edge of other half with water fold over and seal Cut slit in top to allow steam to escape Bake at 350 for 30 minutes or until puffed and bubbly and vegetables are tender when pricked with a fork through the steam vent Serves 6

Flat Apple Pie Roll out pie crust to fit pizza pan or coolzie sheet Cover this with sliced apples cinnamon and sugar Cover with a top crust of pie dough Baize till golden brown at 350 de9rees Cool Cool Cool Icing 1 sticlz of oleo 1 teaspoon vanilla Canned millz Powdered sugar Add millz powdered sugar until desired consistency Drizzle over cooled pie cut and serve Enjoy Lori Willzins

Instant Pot Ginger Turmeric Chicken Stew Servings 4 r a i a i Ingredients 1 large yellow onion diced 1 head of celery roughly chopped 3 large carrots roughly chopped 1 1 2 pounds baby creamers cut in half 1 medium sweet potato roughly chopped 1 pound boneless skinless chicken breasts 1 2 inch cubes 6 cloves of garlic minced 2 tablespoons coconut aminos or low sodium soy sauce 1 tablespoon freshly grated ginger 2 teaspoons turmeric 1 tablespoon dried parsley 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon fine sea salt 1 2 teaspoon ground black pepper 1 4 teaspoon red pepper flakes 2 cups low sodium chicken or vegetable broth 2 tablespoons fresh chopped parsley or chives optional Instructions 1 Preheat your Instant Pot using the SAUTE function on the display panel 2 When the display reads HOT add the onion celery and carrots to the pot This is called a dry saut use the vegetables natural water content to cook them down Stir every couple minutes until the vegetable soften and the onions begin to become translucent about 5 minutes 3 Add the potatoes chicken breasts and garlic cloves Stir and let the garlic become fragrant about 60 seconds Add the coconut aminos ginger turmeric dried parsley onion powder garlic powder sea salt black pepper and red pepper flakes Give everything a good stir and then add the broth 4 Place the lid on the pot and make sure the pressure valve is in the sealing position 5 Using the display panel press the CANCEL button Select the MANUAL PRESSURE COOK button and use the buttons until the display says 6 minutes 6 When the pot beeps to let you know it s finished let the pot naturally release the pressure for 5 minutes before switching the pressure valve to the venting position Once the steam has released and the pressure lock has disengaged open the lid and serve Garnish with fresh parsley or chives if desired Notes I like salt so I add a bit of extra sea salt when the stew is finished Salt to taste

Gluten Free Pumpkin 7 Layer Debora Conley Bars These delicious gluten free pumpkin 7 layer bars are an easy treat INGREDIENTS 6 Schar Cookie Honeygrams should be cup total 10 gluten free ginger snaps should be cup total 1 cup almond flour see note 5 tablespoons butter see note 1 2 cup coconut sugar see note 1 cup pureed pumpkin see note 8 ounces condensed milk see note 1 teaspoon cinnamon 1 8 teaspoon nutmeg 1 cup shredded coconut unsweetened 1 2 cup chocolate chips 1 2 cup nuts INSTRUCTIONS 1 Preheat the oven to 350 F degrees 2 Put cookies in a zip top bag Let the air out and seal the top 3 Take a rolling pin and crush the cookies into crumbs 4 Pour crumbs into a small bowl 5 Add almond flour 6 Mix well 7 In a microwave safe dish melt butter in the microwave 8 Remove from the microwave and pour into crumbs 9 Mix well 10 Spray a 9x9 pan with coconut oil 11 Pour in crust and press to flatten 12 In a small bowl add pumpkin cinnamon nutmeg and coconut sugar 13 Pour this on top of the crust 14 Next sprinkle on the shredded coconut 15 Pour the condensed milk on top to coat the coconut 16 Lastly sprinkle the chocolate chips and nuts on top 17 Bake for 30 minutes 18 Allow to cool to room temperature then refrigerate for 30 minutes

ran a ay or ak or y o r 4c of fruit can be fresh canned or frozen apples blueberries peaches etc c sugar 8 oz package of jello flavor to match your fruit 1 package of white or yellow cake mix 1 c water 3 tbs of butter 1 container of cool whip Grease 9 x12 inch baking dish Preheat the oven at 3 Pour fruit in dish to evenly cover the bottom of the pan Sprinkle the c sugar over the fruit venly sprinkle the jello over top of the sugar venly sprinkle the cake mix on top of the jello ake a spoon and smooth out the cake mix to be flat Melt the 3 tbs of butter in with the water Pour the water butter mixture over the cake mix Be careful to not create holes or pockets in the cake mix he water should not mix with the jello Bake for approx minutes at 3 he top should be a light to golden brown Let cool op with cool whip spreading evenly eep refrigerated

Amazing Holiday Punch 1 2 litre Vernors 1 Gallon of Hawaiian Punch 1 12oz can frozen Lemonade 1 16ox frozen sliced Strawberries with sugar 1 half gallon of Rainbow Sherbert Add Vernors Hawaiian Punch lemonade and strawberries in large bowl Stir together Add rainbow sherbert on top of punch and let sit and melt Leave sit until ice cream melts Enjoy

Lentil Chili Christine Alcantara 1 Tablespoon Olive Oil 1 cup chopped yellow onion 1 Jalapeno pepper minced 2 cloves garlic minced 2 15 oz can lentils rinsed and drained I usually use the Trader Joes cook lentils found in the cold vegetable section 1 15 oz can diced tomatoes 1 Tablespoon tomato paste I used the whole can 1 cup frozen corn kernels 1 cups water 1 teaspoon salt 2 teaspoons cumin 1 tablespoon chili powder 1 8 teaspoon cinnamon salt cumin chili powder and cinnamon to taste Heat oil and cook onions for 5 minutes then add garlic and jalapeno and cook for 1 additional minute Put in crock pot and add lentils tomatoes tomato paste corn water salt cumin chili powder and cinnamon Let it heat through serve with chopped avocado and enjoy This is a really easy recipe if you buy the lentils already cooked It can be topped tortilla chips salsa or avocado

No Bake Sweet Potato Cheesecake Ingredients 1 Ready Made Graham Cracker Crust For the Cheesecake Layer 1 6 oz Cream cheese 1 cup Sugar 1 cup Whipped topping 1 TB Vanilla extract Pinch of salt For the Sweet Potato Layer 1 Large sweet potato 4 oz Cream cheese cup Sugar 1 tsp Ground Cinnamon 1 tsp Ground Nutmeg 1 tsp Lemon extract 1 TB Vanilla extract Pinch of salt Instructions 1 Peel the skin from the sweet potato and cut into cubes Boil for 30 minutes 2 Drain sweet potatoes from water and add to a large bowl and mash Add all the sweet potato layer ingredients and blend until smooth Set aside 3 For the cheesecake layer add cream cheese sugar vanilla extract and pinch of salt into a separate bowl Mix until smooth Add the whipped topping and fold ingredients together 4 Pour your cheesecake mixture over the crust spreading evenly Add the sweet potato mixture over the cheesecake layer and spread evenly 5 Refrigerate for at least 8 hours before serving

No Fail Pie Crust a elyne Ba le 2 c flour c shortening T sugar 1 tsp salt 1 T vinegar 1 egg c cold water Mix flour sugar and salt together in blender with dough hook Add shortening and mix lightly In separate bowl mix together vinegar water and beaten egg Add the wet mixture to bowl and mix just until combined Add more cold water if needed until dough is together Drop onto floured surface and knead This will make two crusts for a pie Enjoy

No Bake Cheesecake y i INGREDIENTS 8oz Cream cheese 4oz Sour Cream 1 8oz tub Cool Whip 1 cup Sugar 1 TBSP Vanilla 1 Large Gram cracker Crust 1 8oz can cherry pie filling Directions Mix cream cheese Sour cream cool whip sugar and vanilla in a large mixing bowl with a hand mixer until smooth and most lumps are gone Pour contents of bowl into the waiting crust and gently spread to the sides of the crust and create a canal for the cherries to go into at the top Open the cherries and pour into the canal and gently spread around the top of the cake Once satisfied place in the fridge for at least 4 hours before eating The topping can be changed for any different topping of your choice it can also be modified and you can mix in chocolate chips nuts cherries ETC Whatever you want to make it your own It also make a wonderful fruit dip on its own without the crust ENJOY

OVERNIGHT BREAKFAST CASSEROLE Joy Martinek This is a crowd favorite We have it every Christmas morning after opening packages Feeds 6 comfortably 8 slices white bread cubed 1 C shredded cheddar cheese 1 C shredded mozzarella cheese 1 lb regular bulk sausage 1 lb zesty hot bulk sausage 6 eggs beaten 2 C milk 1 Tbsp dry yellow mustard 1 can 10 ounce cream of mushroom soup C milk 1 can 12 ish ounces sliced mushrooms drained Night before Brown and drain sausage set aside Grease a 9 x 13 baking dish Place cubed bread in baking dish Spread cheeses evenly over bread Add sausage over the top of the cheeses In a separate bowl mix together 2 C milk eggs and dry mustard Pour over the top of the sausage Cover and refrigerate overnight In the morning Mix together soup and C milk Spread over the top of your casserole as evenly as you can Arrange mushrooms on top Bake at 300 degrees for 1 hours Let stand for 15 minutes before serving

Peaches and Cream French Toast I love this recipe when all the kids have stayed the night and I must make breakfast I make it the night before and just have to put it in the oven in the morning Ingredients 1 cup packed brown sugar 1 package 8 ounces cream cheese cubed 1 2 cup butter cubed 12 large eggs 2 tablespoons corn syrup 1 1 2 cups half and half cream 1 can 29 ounces sliced peaches drained 1 teaspoon vanilla extract 1 loaf 1 pound day old French bread cubed Directions 1 In a small saucepan combine the brown sugar butter and corn syrup Cook and stir over medium heat until sugar is dissolved pour into a greased 13x9 in baking dish 2 Arrange peaches in dish Place half of the bread cubes over peaches Layer with cream cheese and remaining bread Place the eggs cream and vanilla in a blender cover and process until smooth Pour over top Cover and refrigerate overnight 3 Remove from the refrigerator 30 minutes before baking Bake uncovered at 350 for 50 60 minutes or until a knife inserted in the center comes out clean From Joyce Wajer s Kitchen

Ho a R an t tt r ar ath r n o ingredients 1 cups Peanut butter 1 BSP set aside for 1 cup Butter 3 3 1 2 cups Powdered sugar 1 cups Vanilla wafers or graham crackers your preference 1 12 oz bag Milk chocolate chips Crush wafers or crackers to powdered consistency Melt butter and peanut butter in microwave together until melted I check every 4 secs and stir Combine wafers peanut butter butter and powdered sugar start with 3 cups then add as needed for thick consistency Press the peanut butter mixture in 9 x 13 pan Melt chocolate chips with 1 BSP of peanut butter in microwave for approximately secs stir then add 1 secs at a time until chocolate chips melted Pour over peanut butter mixture Chill until set in freezer about an hour or refrigerator a couple hours Cut into pieces and enjoy ou will never buy another Reese s

e ica rac i Cheesy Potato Casserole Ingredients o 2 lbs frozen potatoes like Ore Ida diced or hashbrowns o 16 oz sour cream o 10 5 oz cream of chicken soup o 1 tsp salt o tsp pepper o 12 oz sharp cheddar cheese grated o 1 bag lay s potato chips Instructions 1 Preheat oven to 350 2 Grease a 9 x 13 glass baking dish and set aside 3 In a large bowl combine melted butter and cream of chicken soup Then add sour cream 2 cups of shredded cheddar and salt pepper 4 Fold in the potatoes 5 Spread the potato mixture evenly into the baking dish Top with remaining cheddar cheese 6 Crush the bag of chips I normally use a regular size bag not the party size Cover the dish completely with a layer of potato chips 7 Cover with foil and bake 45 55 minutes VERY important Otherwise the chips may burn 8 Remove foil and continue baking 10 15 minutes to crisp the chips 9 Let set for 5 minutes 10 ENJOY

R th a a For People an r a t n aro yn h ar ho Don t Like to Spend a lot of ime Cooking 2 tubes of Bob vans uncooked pork sausage 2 loaves of day old white bread Chopped onion Chopped celery 1 egg Ground sage Garlic pepper Salt In a large bowl break sausage and bread into small pieces Add beaten egg Mix ingredients until bread is moist Add celery onion and sage and mix until evenly blended Stuff into uncooked turkey or chicken Sausage in stuffing mixture should be fully cooked when the turkey is done don t overstuff Stuffing should have a tender brown crust on top It should be moist but not wet with no red or pink color showing he same applies when stuffing is cooked in a separate pan Sorry I didn t list exact measurements but you get the gist of it It s easy and it s all about personal taste and preferences Sage is the key ingredient I use Bob vans sausage that already has sage in it I tried immy Dean but found it way too salty

Snicker Apple Salad Kim Green INGREDIENTS You ll need 5 6 cups diced green apples This was about 3 large granny smith apples for me and believe fresh apples are the best apples to use The crunchy apples are such a delicious contrast to the chewy candy and the smooth pudding 1 5 cups diced Snickers this was about 12 fun size Snickers or Milky Way for nut allergies 3 4 oz box vanilla pudding mix 1 and 1 2 cups milk 8 oz container Cool Whip thawed INSTRUCTIONS Get ready for an easy dessert recipe or sweet side dish because it really doesn t get much easier than this 1 First pour the instant vanilla pudding mix into large bowl and add milk 2 Whisk together until pudding has become a thick mixture 3 Next fold in whipped topping Cool Whip and mix together until fully mixed in 4 Pour in the chopped apples 5 Then pour in the chopped Snickers or Milky Ways for nut allergies 6 Stir until evenly mixed together and enjoy right away or save for later TIP If you want to or have any leftover I think it s fun to chop extra candy bars and apples so I can place them on top of the salad for a pretty presentation of this apple snickers salad recipe STORAGE To store any leftovers store in an airtight container or cover the big bowl with plastic wrap in the refrigerator and keep refrigerated when not serving

Southern Style Banana Split Cake an n o n This great banana split cake recipe belonged to my grandma and requires no cooking Prep Time 30 mins Additional Time 1 hrs 30 mins Total Time 2 hrs Ingredients 2 cups graham cracker crumbs cup white sugar pound butter melted 2 8 ounce packages cream cheese 1 cups confectioners sugar 4 bananas sliced 1 15 ounce can crushed pineapple drained 1 16 ounce container frozen whipped topping thawed 1 16 ounce jar maraschino cherries drained 12 ounces crushed peanuts Directions Step 1 Combine graham cracker crumbs white sugar and melted butter in a large bowl mix well Press into a 9x13 inch cake pan refrigerate until chilled about 30 minutes Step 2 Beat together cream cheese and confectioners sugar in the large bowl until smooth spread over chilled graham cracker crust Step 3 Layer sliced bananas and crushed pineapple over cream cheese mixture cover with whipped topping Step 4 Top with cherries and chopped nuts Refrigerate for at least 1 hour and serve chilled

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pinach Quiche a ie all 3 Tablespoons of milk 2 eggs 1 small can of mushrooms stems pieces 2 teaspoons of chopped onion 1 box Stouffer s frozen Spinach Souffle thawed usually find it at Kroger 1 lb cooked and scrambled sausage I use a small roll of Bob Evan s drain off some liquids 1 deep dish pie crust Cook sausage and drain then add all of the other ingredients except the pie crust Stir well and pour into the pie crust bake on 400 degrees 30 45 minutes or until a toothpick or knife inserted in the center comes out clean

11 2 22 8 34 AM Best Stuffed Pepper Casserole Recipe How To Make Pepper Casserole r ta 2 tbsp extra virgin olive oil 1 lb 80 lean ground beef 2 bell peppers any color chopped into 1 pieces 1 large yellow onion chopped into 1 pieces 3 cloves garlic thinly sliced 2 tsp kosher salt 1 tsp freshly ground black pepper 1 tsp ground cumin tter Step 1 Preheat oven to 350 In a large Dutch oven over medium heat heat oil When oil is shimmering add ground beef and cook breaking apart with a wooden spoon and stirring occasionally until cooked through 4 to 6 minutes Step 2 1 tsp smoked paprika Stir in peppers onion garlic salt pepper 1 2 tsp dried oregano cumin paprika and oregano Cook stirring 1 6 oz can tomato paste occasionally until spices are fragrant about 1 14 5 oz can fire roasted diced tomatoes 1 minute Stir in tomato paste and cook 1 1 2 c beef broth stirring until fragrant about 2 minutes 1 c basmati rice Step 3 2 c shredded pepper Jack cheese about 8 oz Add tomatoes broth and rice Stir until 1 tbsp finely chopped fresh cilantro incorporated scraping up any browned bits from bottom of pot Increase heat to high and bring to a boil Immediately cover and transfer to oven Bake until rice is tender 20 to 24 minutes Remove from oven and set broiler to high Step 4 Stir once more then top with cheese Return to oven uncovered and broil until cheese is golden brown and bubbly 3 to 4 minutes Top with cilantro

Swedish Meatballs 1 2 lbs ground beef 1 2 pt sour cream 1 onion grated 1 tsp salt cup bread crumbs tsp pepper 1 egg 1Tbsp parlsey flakes Mix all together and shape into balls then brown Pour gravy over meat and simmer Use either onion gravy made from drippings or 2 cans mushroom gravy or beef 2 cans chicken or turkey gravy

Sweet Potato Vegetable and Farro Hash Yield 6 servings Total Time 30 minutes Difficulty Simple Ingredients o o o o o o o o o o 1 200 g yellow onion peeled quartered 2 garlic cloves peeled 2 250 g red bell pepper seeded stemmed 1 205 g sweet potato cut into chunks 1 120 g small zucchini cut into chunks 1 120 g small yellow squash cut into chunks 1 cup 150 g farro or other grain cooked and cooled 2 Tablespoons extra virgin olive oil 1 teaspoon holiday mixed spice blend 1 teaspoon kosher salt optional Directions 1 Place the onions and garlic into the Vitamix Food Processor Work Bowl fitted with the Multi Use Blade and secure the lid Pulse 6 8 times or until evenly chopped and desired consistency is achieved Remove to a bowl and set aside Follow the same process with the bell peppers sweet potato zucchini and yellow squash removing each ingredient to the same bowl after processing each Once all of the vegetables have been processed add the farro or other grain of choice to the bowl and toss to mix them together 2 Heat a non stick skillet or griddle over high heat Add the two tablespoons of olive oil to the skillet and heat until slightly shimmering Add the vegetable and grain mixture spreading out evenly over top of the griddle or pan Sprinkle the holiday spice seasoning and salt over top of the vegetable mixture 3 Let the vegetable and grain mixture cook leaving alone until golden brown on one side about 6 8 minutes this may vary based on cooking medium Turn and cook an additional 6 8 minutes on the other side The end goal is cooked vegetables through with a slightly golden texture throughout

Taco oup Linda Lohraff 2 lbs of ground beef or Chuck 1 purple onion I have used sweet onion 1 can shoe peg corn I have used sweet corn 1 can ranch style beans 1 can black beans 1 can Rotel tomatoes 1 can diced tomatoes 1 package ranch dressing mix 1 package taco seasoning 3 cans water Brown beef and onion place in a crock pot Add all remaining ingredients and simmer 4 6 hours

Tuscan Spaghetti Squash e ro an 5 from 7 votes Tuscan Spaghetti Squash is an easy vegetarian meal perfect for busy week nights With only 18 net carbs per generous serving it s naturally low carb keto friendly and gluten free Prep Time 10 mins Course Dinner Main Dish Cook Time 1 hr 10 mins Cuisine Gluten Free Low Carb Vegetarian Total Time 1 hr 20 mins Servings 4 servings Ingredients 1 medium spaghetti squash 1 tablespoon extra virgin olive oil 1 2 teaspoon salt or to taste 1 4 teaspoon pepper or to taste 1 tablespoon butter 4 cloves garlic minced 1 shallot minced 2 tablespoons sun dried tomatoes packed in oil drained julienne cut 1 cup heavy cream 1 3 cup Parmesan cheese grated 3 ounces baby spinach fresh parsley optional garnish Instructions 1 Preheat oven to 350 F 2 Cut the spaghetti squash in half lengthwise and scoop out the seeds 3 Place on a baking sheet and brush with the olive oil Season with salt and pepper 4 Roast for 45 to 60 minutes or until the squash can be easily shredded with a fork 5 Remove from the oven and allow to cool 6 While the squash is cooling melt the butter in a large skillet over medium heat 7 Add the garlic and shallot Cook for 1 to 2 minutes or until just starting to soften 8 Mix in the sun dried tomatoes and cook an additional minute 9 Pour in the heavy cream and cook until hot and bubbly about 1 to 2 more minutes 10 Remove the pan from the heat and stir in the Parmesan cheese and baby spinach 11 Once the squash is cool enough to handle use a fork to scrape it all out of the skin 12 Stir the squash into the cream sauce and toss until everything is evenly coated 13 Garnish with fresh parsley if desired

hite ean hicken hili Tracy Antkoniak 1 large jar of great northern white beans 1 can cream of celery soup 1 can of cream of chicken soup 3 to 4 cooked and shredded or cut into pieces chicken breasts 1 1 2 cups heavy whipping cream 1 onion and 1 to 2 tablespoon of minced garlic sauteed with butter 1 to 2 cups of chicken broth depending on how thick you want it or you can use the broth from boiling the chicken 2 tablespoons of chili powder can add more to your taste Mix together all of the above ingredients and cook on low on stove top for about an hour

Zucchini Bread Carolyn ara Ingredients 2 cups all purpose flour 1 cups sugar 2 teaspoons baking soda 1 tablespoon cinnamon or more we love cinnamon 1 teaspoon salt 3 large eggs 2 cups zucchini grated shredded cup vegetable oil 1 tablespoon vanilla 1 cups walnuts chopped or pecans Instructions 1 Preheat the oven to 350 F Prepare two 8 4 loaf pans with parchment paper 2 Combine flour sugar baking soda cinnamon and salt in a medium bowl Whisk to combine and set aside 3 In a large bowl beat the eggs Add the zucchini oil and vanilla and mix 4 Add the dry ingredients to the wet mixture Add the walnuts and mix till just combined 5 Divide evenly over the prepared pans and bake for 50 60 minutes or until a toothpick comes out clean 6 Cool for 5 minutes remove from the pan and cool on a wire rack