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