Chicken Enchilada Dip Roll-Ups

 2 - 8 oz. packages cream cheese
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
Cooked shredded chicken
  1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

  Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges 
 Roll and cut into slices

Peach cake

1 large can sliced peaches, drained and mashed 
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl.  Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. 

 ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake

Berry Cheesecake Pudding Salad

Berry Cheesecake Pudding Salad
(Recipe source: Gourmified)

Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
... 1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated

Dr. Pepper Pulled Pork in the Slow Cooker

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb 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 shoulder 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).
Remove the meat from the slow cooker and shred.
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!
Recipe from www.somethingedible.com! Check out her site.

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar
 2 cans pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
 1 cup sugar
 1 teaspoon vanilla
 1/4 cup butter (melted)
 Cinnamon & sugar

Instructions:

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes

Banana cake recipe (Sis Jenkins recipe)

½ c butter
1 ½ c sugar
2 eggs
1 c sour cream
1 t vanilla
2 c flour
1 t soda
¼ t salt
2 bananas (med sized), mashed

Cream butter and sugar. Add eggs, sour cream, and vanilla. Mix. Add flour, baking soda and salt. Mix. Stir in bananas. Spread in 9 x 13 greased pan and bake at 350° for 30 to 35 minutes or until done.

Frosting:
4 oz. Cream cheese
¼ c butter
1 t vanilla

Soften butter and cream cheese in microwave. Add vanilla and mix well. Beat in powdered sugar (approximately 2 – 3 cups) until right consistency. Frost cake and store in refrigerator.

Taco Pasta Salad

1 package (16 ounces) spiral pasta
1 pound ground turkey or sausage
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina dressing

Directions:

Cook pasta according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
 Drain pasta; place in a large bowl. Add sausage mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

Crockpot Chicken Tacos - from Alison's Pantry

1 onion, chopped
1 16-oz can black beans, drained
1 16-oz can kidney beans, drained
2 8-oz can tomato sauce
1 1/4 C frozen corn kernels
2 14.5 oz cans Ro-tel
3 Tblsp Taco Seasoning
1 Tblsp Cumin
1 Tblsp Chili Power
3 Boneless Skinless Chicken Breasts
1 small can chili peppers, chopped
1 package hard or soft taco shells

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, ro-tel and taco seasoning in a slow cooker.  Place chicken on top and cover.  Cook on low for 10 hours or on high for  hours.  A half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir.  Serve in the taco shells.  Serves 12

Crock Pot Meatloaf ..

2 lbs ground beef or turkey
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Directions:
Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

Dorito Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Recipes provided by www.texanonlinecookbooks.com
 

Heaven in a Crockpot

1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Mix it all together.
Cook about 3 hours on low.
Top with vanilla ice cream.

CINNAMON ROLL CAKE

 Cake:
3 c. flour
1/4 tsp.salt

 1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

 

Ferrero Rocher Brownie Bites with Caramel Icing

Ferrero Rocher Brownie Bites with Caramel Icing Makes 24 bite-sized brownies

1 (18.5 oz. box) brownie mix (plus necessary eggs, oil & water per package instructions
24 Ferrero Rocher candies
4 tablespoons butter, softened
4 oz. cream cheese, softened
2-3 tablespoons caramel "sauce"
1 cup confectioners sugar

Remove all wrappers from the candies.

Pre-heat oven to 325F.

Prepare brownies according to package directions.  Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter.  Bake for 12-15 minutes until a toothpick inserted comes out clean.  Remove from oven and immediately press a candy into the center of each brownie bite.  (The top of the candy will protrude a bit from the brownie...it's OK...you'll cover it with icing.)  Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack.  Allow to cool completely.

To make the frosting, use the paddle attachment on a stand mixer and beat the butter and cream cheese together until smooth.  Add the caramel sauce* and blend.  Add the confectioners sugar and whip until creamy and smooth.  Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite.  Chill in the refrigerator to set the frosting a bit before serving.

*To make homemade caramel sauce, simple empty the contents of a small can of sweetened condensed milk into a saucepan.  Stir constantly for 10 to 12 minutes over medium heat.  (Do not let it scorch.)  The milk will begin to deepen in color and thicken.  Remove from heat when the caramel will thickly adhere to the back of your mixing spoon.  The longer you cook it, the harder it will become when it cools until it is difficult to work with.  To thin it, add a small splash of milk and mix well.  

*You will only need two tablespoons of caramel to make the icing...other ways to use the remaining caramel ice cream topping, straight off the spoon, etc

BROWNIE REFRIGERATOR CAKE

1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Kool-Aid Ice Cream

 1 - packet 0.14 oz unsweetened kool-aid, any flavor 1 - cup granulated sugar 2 - cups whole or 2% milk 1 - cup half & half

Mix one packet usweetened Kool-Aid mix together with granulated sugar. Add the milk, half & half and mix until dissolved. Pour mixture into a shallow freezer container.

Freeze for 1 - 2 hours until slightly thickened. Transfer mixture to a bowl and beat until smooth (I used a wire whisk).

Return to freezer container, cover and freeze 8 hours or over night. Remove 20 minutes before serving to soften slightly.

Bacon Ranch Foil Packet Potatoes

 3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

 Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

 Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Another Crockpot Potato Soup

 1 (30 oz.) bag frozen hash-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)


  In a slow cooker, combine potatoes, broth, soup, onion, and pepper.  Cover, and cook on low for 5 hours. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.  Garnish with green onion.

Milk Can Dinner

Thank you Truscott Family for introducing us to this yummyness

5 Pounds Potatoes (Russet or Yukon Gold)
2  Pounds baby carrots
1 dozen ears of corn on the cob
1 pound "Little Smokies" or favorite smoked sausage
2 Pounds Smoked Ham
3 Pounds Medium Yellow Onions
1 Head green Cabbage
1 Qt Water

Start a good raging fire in a fire-pit.  Burn down wood until a good 6 inch bed of very hot coals has accumulated.  While fire is burning down, prepare milk can:

Quarter potatoes and layer in bottom of milk can.  Layer baby carrots over potatoes.  Cut corn on the cob into 3 inch lengths and layer over carrots.  Layer sausage over corn and cut ham into 1/2 inch slices and then quarter each slice.  Layer ham over sausage.  Slice onions 1/2 inch thick and layer over ham.  Quarter head of cabbage and layer over onions.  Pour one quart of water into milk can and loosely place lid on the can.

Place three bricks into bed of hot coals so that coals can burn under milk can.  Place milk can on bricks and pike remainder of coals up around sides of milk can.  When steam begins to come out of the lid, cook 20 minutes.  Remove milk can from fire and pour contents into large bowls or onto newspaper.  Let everyone pick out what they want like a clambake.

This recipe can be adjusted for more people. 

Apple Crisp

4 Cups sliced tart apples
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup butter, softenend

Heat oven to 375.  Grease 8x8x2 pan.  Place apples in pan.  Mix remaining ingredients.  Sprinkle over apples.  Bake 30 minutes until apples are tender and topping is golden brown

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting , from Healthy Happy Helpers

•2 eggs, slightly beaten
•3/4 cup packed brown sugar
•1/2 cup canola oil
•1/4 cup honey
•1 tsp vanilla
•1 1/2 cups shredded carrot
•1 cup shredded zucchini
•1/2 cup chopped walnuts
•1 1/2 cups all-purpose flour
•1 tsp baking powder
•1/2 tsp ground ginger
•1/4 tsp baking soda

Lemon Cream Cheese Frosting

•1 (8 oz) pkg reduced fat cream cheese
•1 cup powdered sugar
•1 1/2 tsp lemon zest
1.Preheat oven to 175 degrees C. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
2.In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3.Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5.Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars. Join us for more healthy recipes, fun tips, and motivation at Healthy Happy Helpers