8 ounces bowtie pasta
8 slices bacon, cut into 1-inch pieces
2 cups broccoli florets
2 garlic cloves, minced
2 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/8 teaspoon cayenne pepper
Cook bowtie pasta according to package directions and drain.
In a skillet, cook the bacon over medium hear, stirring occasionally, until the bacon is browned. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is slightly tender (about 4 to 5 minutes).
Stir in the cooked pasta, cheeses, and cayenne pepper. Cook until cheese is melted.
Butterfinger Cake
1 Box Yellow Butter Flavored Cake Mix, plus ingredients to prepare
1 12.25 ounce Caramel Topping
1 Can (12 oz.) Sweetened, Condensed Milk
2 Butterfingers, crushed
Cool Whip Topping
Prepare the cake mix according to the instructions on the package, and bake in a 13" X 9" pan. As soon as you remove it from the oven, poke holes all over the top of the cake, piercing deeply with a large fork or a sharp knife. Pour the caramel topping over the cake while it's still hot, distributing it evenly with a spoon. Pour the canned milk over the caramel topping, spread it over the cake with a spoon. Sprinkle the crushed candy bars over the milk, reserving about 1/3 of a bar for garnish. Let the cake cool completely. Top with Cool Whip, and garnish with the remainder of the candy bar. Refrigerate for at least one hour before serving.
1 12.25 ounce Caramel Topping
1 Can (12 oz.) Sweetened, Condensed Milk
2 Butterfingers, crushed
Cool Whip Topping
Prepare the cake mix according to the instructions on the package, and bake in a 13" X 9" pan. As soon as you remove it from the oven, poke holes all over the top of the cake, piercing deeply with a large fork or a sharp knife. Pour the caramel topping over the cake while it's still hot, distributing it evenly with a spoon. Pour the canned milk over the caramel topping, spread it over the cake with a spoon. Sprinkle the crushed candy bars over the milk, reserving about 1/3 of a bar for garnish. Let the cake cool completely. Top with Cool Whip, and garnish with the remainder of the candy bar. Refrigerate for at least one hour before serving.
Meat Loaf
2 Green peppers, finely chopped
2 medium Onions, finely chopped
2 large Eggs, slightly beaten
2 pounds Ground chuck
1 pound Bulk sausage meat
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 cup Rolled oats
1 1/2 cups Ketchup
Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix gently but thoroughly and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until done throughout.
Serves 8 to 10.
2 medium Onions, finely chopped
2 large Eggs, slightly beaten
2 pounds Ground chuck
1 pound Bulk sausage meat
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 cup Rolled oats
1 1/2 cups Ketchup
Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix gently but thoroughly and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until done throughout.
Serves 8 to 10.
Upside-Down Donut Cake
1/4 cup butter or margarine
2/3 cup packed brown sugar
12 mini doughnuts
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy whipping cream
1 egg
Heat oven to 350°F.
In a 9-inch square or 9x13 inch rectangle pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange mini doughnuts over brown sugar in rows.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter gently over doughnuts, so as not to disturb their careful arrangement.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm; this cake is best when served the same day. Store cake loosely covered.
2/3 cup packed brown sugar
12 mini doughnuts
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy whipping cream
1 egg
Heat oven to 350°F.
In a 9-inch square or 9x13 inch rectangle pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange mini doughnuts over brown sugar in rows.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter gently over doughnuts, so as not to disturb their careful arrangement.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm; this cake is best when served the same day. Store cake loosely covered.
Lasagna
1 pound spicy Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Sopapilla Cheesecake
3 (8 oz) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8oz) cans crescent roll dough
Topping
1/2 cup melted butter
1/2 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Beat the cream cheese with 1 1/2 cups white sugar and vanilla in a bowl until smooth. Unroll the cans of crescent rool dough, and a use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish. Then, cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup sugar together with the cinnamon in a small bowl. Sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting into squares.
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8oz) cans crescent roll dough
Topping
1/2 cup melted butter
1/2 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Beat the cream cheese with 1 1/2 cups white sugar and vanilla in a bowl until smooth. Unroll the cans of crescent rool dough, and a use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish. Then, cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup sugar together with the cinnamon in a small bowl. Sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting into squares.
Pudding Cookies
2 1/4 cup flour
1 tsp. baking soda
1 cup soft butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
1 package vanilla instant pudding (dry)
2 eggs
1 (12 oz) package semi-sweet chocolate chips
Preheat oven to 350 degrees.
Mix flour with baking soda in 1 bowl. Set aside.
Combine butter, sugars, vanilla, and dry pudding mix until creamy and smooth. Beat in eggs. Gradually add flour mixture. Then, stir in chips and drop by teaspoon about 2 inches apart on ungreased cookie sheet.
Bake approximately 8 to 9 minutes. (Cookies may not look fully cooked when finished, but they will set up after they are taken out of the oven).
*Different puddings and chips can be substituted for a variation of flavors.
1 tsp. baking soda
1 cup soft butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
1 package vanilla instant pudding (dry)
2 eggs
1 (12 oz) package semi-sweet chocolate chips
Preheat oven to 350 degrees.
Mix flour with baking soda in 1 bowl. Set aside.
Combine butter, sugars, vanilla, and dry pudding mix until creamy and smooth. Beat in eggs. Gradually add flour mixture. Then, stir in chips and drop by teaspoon about 2 inches apart on ungreased cookie sheet.
Bake approximately 8 to 9 minutes. (Cookies may not look fully cooked when finished, but they will set up after they are taken out of the oven).
*Different puddings and chips can be substituted for a variation of flavors.
Wassail
1 gallon apple cider
1 quart orange juice
1 cup lemon juice
1 quart pineapple juice
24 whole cloves
4 cinnamon sticks
1 cup sugar
Mix all ingredients and simmer for 1 to 2 hours. Serve warm.
1 quart orange juice
1 cup lemon juice
1 quart pineapple juice
24 whole cloves
4 cinnamon sticks
1 cup sugar
Mix all ingredients and simmer for 1 to 2 hours. Serve warm.
Buffalo Chicken Dip
2 lbs. boneless skinless chicken breasts, poached and shredded
1/2 cup Frank's hot sauce
1/2 cup blue cheese dressing
4 oz. Cheddar cheese, grated
4 oz. Monterey Jack cheese, grated
salt and pepper
4 oz. blue cheese, crumbled
Preheat oven to 350 degrees F.
In a medium mixing bowl, stir together the hot sauce, dressing, Cheddar cheese, and Monterey Jack cheese just until combined. Salt and pepper to taste. Gently fold in the shredded chicken and pour mixture into a casserole dish that has been sprayed with a nonstick cooking spray. Top with blue cheese and back until cheese is melted and bubbly (approximately 30 minutes).
Serve with tortilla chips or crusty bread.
1/2 cup Frank's hot sauce
1/2 cup blue cheese dressing
4 oz. Cheddar cheese, grated
4 oz. Monterey Jack cheese, grated
salt and pepper
4 oz. blue cheese, crumbled
Preheat oven to 350 degrees F.
In a medium mixing bowl, stir together the hot sauce, dressing, Cheddar cheese, and Monterey Jack cheese just until combined. Salt and pepper to taste. Gently fold in the shredded chicken and pour mixture into a casserole dish that has been sprayed with a nonstick cooking spray. Top with blue cheese and back until cheese is melted and bubbly (approximately 30 minutes).
Serve with tortilla chips or crusty bread.
Herbed Cream Cheese Round
2 8-ounce packages cream cheese, softened
1 cup chopped parsley
¾ cup grated Parmesan cheese
¼ cup chopped pine nuts
2 cloves garlic, crushed
1 tablespoon dried basil
¼ teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
2 tablespoons butter, melted
2 tablespoons, boiling water
Shape cream cheese into a 5 ½-inch circle on serving dish, making a slight well in center of circle; set aside.
Combine parsley with rest of ingredients. Mix well. Spoon onto cream cheese round; garnish with basil springs if desired.
Cover and chill at least 2 hours.
Serve with crackers or toasted pita triangles.
1 cup chopped parsley
¾ cup grated Parmesan cheese
¼ cup chopped pine nuts
2 cloves garlic, crushed
1 tablespoon dried basil
¼ teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
2 tablespoons butter, melted
2 tablespoons, boiling water
Shape cream cheese into a 5 ½-inch circle on serving dish, making a slight well in center of circle; set aside.
Combine parsley with rest of ingredients. Mix well. Spoon onto cream cheese round; garnish with basil springs if desired.
Cover and chill at least 2 hours.
Serve with crackers or toasted pita triangles.
Twice Baked Potatoes
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
1 package of cream cheese, 8 ounce
Preheat oven to 350˚. Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and cream cheese. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese and bacon.
Bake for another 15 minutes.
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
1 package of cream cheese, 8 ounce
Preheat oven to 350˚. Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and cream cheese. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese and bacon.
Bake for another 15 minutes.
Lemonade Pie
1 small can eagle brand evaporated milk
1 small can lemonade frozen concentration
12 oz cool whip
1 graham cracker pie crust
Combine all above ingredients in bowl. Fold into pie crust. Chill until solid.
1 small can lemonade frozen concentration
12 oz cool whip
1 graham cracker pie crust
Combine all above ingredients in bowl. Fold into pie crust. Chill until solid.
Coconut Pineapple Puddin' Cake
1 18.25 oz Box Yellow Cake Mix, Plus Ingredients to Prepare
1 20 oz Can of Crushed Pineapple
1 ¼ Cup of Sugar
1 3.4 oz Box French Vanilla Pudding, Plus Ingredients to Prepare
1 8 oz. Container Cool Whip
1 Cup Flaked, Sweetened, Toasted Coconut
Preheat oven to 350˚F. Prepare yellow cake mix as directed using a greased 9X13X2 inch pan and bake for 30 to 35 minutes. While cake is baking, combine pineapple and sugar. Bring to a boil of medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and, using a fork, pierce holes into cake. Pour pineapple over hot cake and set aside. Prepare pudding. Spread over cake and refrigerate until thoroughly chilled. Cover top of cake with cool whip and sprinkle with toasted coconut on top. Keep in refrigerator.
1 20 oz Can of Crushed Pineapple
1 ¼ Cup of Sugar
1 3.4 oz Box French Vanilla Pudding, Plus Ingredients to Prepare
1 8 oz. Container Cool Whip
1 Cup Flaked, Sweetened, Toasted Coconut
Preheat oven to 350˚F. Prepare yellow cake mix as directed using a greased 9X13X2 inch pan and bake for 30 to 35 minutes. While cake is baking, combine pineapple and sugar. Bring to a boil of medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and, using a fork, pierce holes into cake. Pour pineapple over hot cake and set aside. Prepare pudding. Spread over cake and refrigerate until thoroughly chilled. Cover top of cake with cool whip and sprinkle with toasted coconut on top. Keep in refrigerator.
New York Crumb Cake
Cake
1 ½ cups flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
2 tablespoons canola oil
2 teaspoons vanilla
powdered sugar for dusting
Crumb Topping
2 ½ cups flour
1 cup light brown sugar
1 ½ teaspoon cinnamon
¼ teaspoon salt
1 cup butter, melted
Measure flour, sugar, baking powder, and salt into mixer bowl. Add egg, milk, canola oil, and vanilla and mix until just combined. Spread batter evenly into greased 13”X9” pan. Set aside. Mix crumb topping ingredients just until large crumbs form. Sprinkle crumbs over batter. Bake at 325° for 30 minutes or until toothpick comes out mostly clean. The topping won’t be browned, but be careful no to overbake or the cake will be dry. When cooled, dust with powdered sugar.
1 ½ cups flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
2 tablespoons canola oil
2 teaspoons vanilla
powdered sugar for dusting
Crumb Topping
2 ½ cups flour
1 cup light brown sugar
1 ½ teaspoon cinnamon
¼ teaspoon salt
1 cup butter, melted
Measure flour, sugar, baking powder, and salt into mixer bowl. Add egg, milk, canola oil, and vanilla and mix until just combined. Spread batter evenly into greased 13”X9” pan. Set aside. Mix crumb topping ingredients just until large crumbs form. Sprinkle crumbs over batter. Bake at 325° for 30 minutes or until toothpick comes out mostly clean. The topping won’t be browned, but be careful no to overbake or the cake will be dry. When cooled, dust with powdered sugar.
Garlic Cheese Biscuits
Biscuit:
1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Preheat the oven to 400˚ F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Preheat the oven to 400˚ F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
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