ALCHOLIC APPLE PIE

INGREDIENTS

1 sheet refrigerated pie pastry One 21-ounce can apple pie filling ¼ cup brandy 1 teaspoon crystallized ginger, finely chopped ½ cup packed brown sugar 1/3 cup all-purpose flour 1/3 cup old-fashioned oats ¼ cup cold butter, cubed ¼ teaspoon ground cinnamon 1/8 teaspoon salt

Tools:

One 9-inch pie plate

DIRECTIONS

Preheat the oven to 450 degrees.

Unroll the pastry into a 9-inch pie plate and flute the edges. In a large bowl, combine the pie filling, brandy, and ginger. Pour the mixture into the crust.

Place the brown sugar, flour, oats, butter, cinnamon, and salt in a food processor. Cover and pulse until coarse crumbs form; sprinkle the mixture over the pie. Cover the edges of the pastry loosely with foil.

Bake for 10 minutes. Reduce the heat to 350 degrees; remove the foil and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.

Enjoy and dont eat and drive,

BACON WRAPPED TURKEY

Nothing's better than bacon, except when it's Thanksgiving day and your turkey is wrapped in some. This recipe uses a seasoning and olive oil paste for under the turkey's skin to add a subtle hint of flavor that pairs perfectly with the bacon. 

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AVERAGE

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INGREDIENTS

One 10-pound turkey 1 cup poultry seasonings 10 cloves garlic, minced 1 1/2 cups olive oil 1 pound bacon, sliced into thin strips

DIRECTIONS

Preheat the oven to 500 degrees. 

Wash the turkey inside and out and pat dry. Mix together the seasonings, minced garlic, and olive oil to make a paste. Rub the paste underneath the skin of the breasts of the turkey, carefully so you do not tear the skin (you may not have to use all of the paste). Add 1-2 cups of water in the roasting pan, then roast the turkey in the oven for 30 minutes. Remove from the oven and turn the heat to 350 degrees. Cover the turkey in the bacon slices, in cross-hatch form or just by overlapping the slices in strips. Put back in the oven and continute to cook for about 2 more hours or until an internal thermometer temperature reaches 160 degrees. 

dont forget a side of stuffing, enjoy

PEANUT BUTTER AND CHOCOLATE CAKE

Chocolate Cake

1-1/4 cups all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa powder

1-1/2 tsp. kosher salt

1 tsp. baking soda

1/4 cup vegetable oil

1 tsp. vanilla extract

1/2 cup finely chopped semisweet chocolate

Preheat oven to 350 degrees F.

Coat bottom and sides of an 8 x 8 x 2 cake pan with nonstick spray

Whisk flour and next 4 ingredients in a large bowl.

Add oil, vanilla and 1-1/4 cups water; whisk until smooth.

Fold in chopped chocolate.

Scrape into prepared pan. Bake 35-40 minutes or until tester comes out clean.

Let cool completely before frosting.

Peanut Butter Buttercream

1/2 cup sugar

1/4 cup egg whites (from 2 large eggs)

1-1/2 tsp. vanilla

1/4 cup creamy peanut butter

6 Tbsp. chilled, unsalted butter, cut into 1/4" cubes

Pinch of salt

Combine sugar and egg whites in a medium bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolved and mixture is hot to the touch, 4-5 minutes. Remove from heat.

Using an electric mixer, beat on high speed until cool and thick, 5-6 minutes.

 Beat in vanilla and peanut butter.

With mixer running, add butter a few pieces at a time beating to blend between additions. Add a pinch of salt.

 Spread peanut butter buttercream over top and garnish with chopped chocolate.

I had a Hershey bar with almonds and g

PINAPPLE CHEESECAKE CUPCAKES

PINEAPPLE CHEESECAKE CUPCAKES

INGREDIENTS FOR GRAHAM CRUST:

1 cup graham cracker crumbs

1 tbsp. granulated sugar

¾ stick melted butter

INGREDIENTS FOR CHEESECAKE:

2 8oz. packages of cream cheese (softened)

½ cup granulated sugar

2 tbsp. pure vanilla extract

2 eggs (beaten)

INGREDIENTS FOR PINEAPPLE TOPPING:

1 20 oz. can crushed pineapple (drained)

2/3 cup brown sugar

½ stick butter

INGREDIENTS FOR WHIPPED CREAM:

1 cup heavy whipping cream

¼ cup confectionate sugar

2 tsp. pure vanilla extract

EQUIPMENT:

12 Reynolds StayBrite baking cups

Baking tin

Mixing Bowls

Hand mixer

READY, SET GO:

Pre-heat oven to 300 degrees

Line baking tin with Reynolds StayBrite baking cups

To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar

Press the graham crust ¼ up the baking cups and set aside

To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth

Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups

Place cupcakes in the oven and cook for 30 minutes, when done remove from oven and allow to completely cool inside baking tin

While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then set aside

Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes

To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks

Top the cupcakes with whipped cream, ENJOY and LOVE YOUR aweSome sELF!!

DARYLS PALMIEARS EDABLE NECKLACE

Daryl’s PalmiEARS

2 sheets thawed puff pastry

½ cup butter, melted

½ cup sugar

2 tbsp cinnamon

Congrats on having electricity. Instead of using it to send messages to fellow apocalypse survivors, flagrantly waste the power by preheating your oven to 350F.

While the oven preheats, unfold your puff pastry sheets.

Melt the butter and spread it evenly on both sheets.

Now spread each buttered puff pastry with half the sugar and cinnamon.

Here’s the moderately tricky part. When you make normal Palmiers, you roll each side of the puff pastry towards the middle so you have two evenly sized spirals connected by a tasty dough membrane. Ears aren’t shaped like that, though. Instead, you want to roll one side so it takes up ⅔ of the dough and the other side so it only uses ⅓ of the dough. That way you’ll get the nice shell of an upper ear with the narrowed question mark of the lower ear. Feel free to stare at your friends ears as you struggle to come up with better metaphors. They won’t consider that suspiciously creepy at all.

Once you’re satisfied with your rolling, cut the long tube of dough into 2 inch thick slices.

Put the slices on a well buttered cookie sheet 2-3 inches apart. Much like an aging man, they need room to spread.

Bake at 350F for 10-12 minutes, or until the ears are the golden brown shade of white people who enjoy tanning a little too much.

Let the cookies cool completely. When they’re the texture of distressingly cold zombie ears, string them through a length of kitchen twine in order to make a disturbingly edible necklace. Make sure to knot the twine behind each ear so they don’t all bunch up in the middle.

eat the zombie ears dont let the zombies eat yours,

SPICY CHEDDAR FINGERS

Great for your walking dead parties or halloween, easy fun recipe to creep out 

sudmited by David Malosh

Yields: 3 dozen

Total Time: 1 hr

Cook Time: 15 min

Oven Temp: 350

Ingredients

 U.S. Metric Conversion chart

1/2 pound(s) extra-sharp white cheddar cheese

6 tablespoon(s) unsalted butter, softened

1 teaspoon(s) Kosher salt

1/2 teaspoon(s) cayenne pepper

1 cup(s) all-purpose flour

1 large egg yolk, mixed with 1 tablespoon of water

36 (about 1/3 cup) sliced almonds

Directions

In a food processor, grate the cheddar cheese. Add the butter, salt, and cayenne, and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.

Divide the dough into 36 pieces and roll each piece into a 4-inch finger. Arrange the fingers on 2 parchment paper–lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.

Preheat the oven to 350 degrees F. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking. Let the cheese fingers cool completely, then arrange on a platter and serve. .

CHOCOLATE CHIP COOKIES WITH MAPLE SYRUP AND BACON

Chocolate chip cookies with a special addition; maple syrup and bacon!

Author: Sandra @ The Foodie Affair

Serves: 4 dozen

Ingredients

1 pound bacon, cooked until crispy, well drained, cooled and cut in small pieces

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed brown sugar, plus extra for sprinkling

½ cup maple syrup (use real, not flavored)

½ teaspoon baking soda

¼ teaspoon sea salt, plus extra for sprinkling

2 teaspoons maple extract

2 eggs

2¾ all purpose flour

1 12-ounce bag of milk chocolate chips

Instructions

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a large bowl, beat together the butter, brown sugar, maple syrup, baking soda, salt, and maple extract until light and fluffy. Add the eggs one at a time.

Mix in flour until well blended. Add chocolate chips and bacon. Using a one inch cookie scoop, scoop batter on prepared baking sheets. Sprinkle tops lightly with sea salt and brown sugar. Bake for 10-12 minutes or until golden brown. Cool before transferring to a cooking rack.

p.s

No bacon for you? These cookies taste delicious without the bacon.

BACON WRAPPED CHEESE BITES

Do you love bacon? What am I saying of course you do everbody does. Well heres a great recipe with bacon and cheese, easy to make.

ingredients

1 Can of Crescent rolls

8 1" cubes of fresh Mozzarella cheese

6 slices of pre-cooked bacon (or regular bacon mostly cooked in the microwave)

Instructions

Preheat oven to 400 degrees.

Unroll the crescents and cut each triangle into 2 pieces. Wrap each triangle around a piece of cheese. Pinch all of the seams closed very well and gently roll the dough to create a round shape.

Cut the slices of bacon to just fit around the dough and secure with a toothpick. I used the "scraps" of bacon to wrap around the last few. You can use full pieces if you prefer.

Place on a parchment paper lined pan. Bake 15 minutes or until dough is browned. You can expect some bits of cheese to leak out. 

Enjoy!

COPYCAT EGG MCMUFFIN

Ever feel like a mcmuffin but didnt want to leave the house, well now stay at home and enjoy delicious mcmuffin with this copy cat recipe

Ingredients

8 large eggs (beaten)

6 english muffins

6 slices american or swiss cheese

6 slices canadian bacon

Note

Add veggies to your egg mix for more flavor and texture

Directions

Step 1

Fast Food Breakfast Sandwiches

Heat skillet or griddle to medium high heat

Step 2

Fast Food Breakfast Sandwiches

Spray the egg rings with cooking spray. Spray the griddle with cooking spray. Pour 1/6 of the mix into each ring and cook until firm, flipping once during the process. Repeat 3 times until you have 6 egg patties

Step 3

Assemble your sandwich with one egg patty, one bacon, one cheese inside each english muffin. Serve immediately.

Step 4

To freeze, wrap each sandwich in foil and place in a sandwich sized freezer bag. To reheat, unwrap the sandwich and wrap in a paper towel. Cook in the microwave for one minute. Turn in over and cook an additional 30 seconds. Enjoy!

FLUFFY PIZZA CASSOROLE

Good and easy to make, the whole ffamily will enjoy. 

Ingredients:

2 cans Pilsbury biscuits (you should have 16 biscuits total)

1 jar pizza sauce (15 oz)

2 cups mozzarella cheese

Your favorite Pizza topping (I used pepperoni, but you could use cooked sausage, onion, mushroom, peppers, etc)

Italian Seasoning

Directions:

Lightly grease a 9x13 baking dish. Preheat oven to 375. In a large bowl, break biscuits into small pieces (about 4-5 pieces per biscuit). Add in pizza sauce, one cup mozzarella cheese, and pizza topping. Mix thoroughly so all pieces are evenly coated. Pour into greased baking dish. Top with remaining one cup cheese. Bake in oven for about 35 minutes, or until slightly brown and cheese is bubbly. *I stuck mine under the broiler for an additional 3-4 minutes.

BUFFALO STYLE CHICKEN WRAP

Ingredients:

1 package egg roll wrappers (about 12-15 you'll need)

2 cups cooked, shredded chicken

2/3 cup Buffalo sauce (or until chicken is coated as desired)

1 cup crumbled Blue cheese (less if you are not a true fan)

1 cup cole slaw mix, dry

Non-stick cooking spray

Directions:

Preheat oven to 400. In a small bowl, mix chicken and buffalo sauce together. Add more or less until coated to desired taste. Separate egg roll "shells". Place about 1 tbsp cole slaw inside egg roll shell. Add 2-3 tbsp chicken mixture on top followed by 1 tbsp blue cheese crumbles (less if desired). Gently roll egg roll until closed. Place on sprayed cookie sheet. Once egg rolls are filled, spray evenly with cooking spray. Bake in oven for about 12-15 minutes, or until golden brown. You can serve with blue cheese dressing or ranch.

*Tip for rolling egg rolls, roll it closed as you would an envelope. Moving the bottom right corner to the middle, followed by the lower left corner to middle. Roll and close in sides. When done, all sides should be sealed in wrapper.

Enjoy

Bacon wrapped grilled corn

Ingredients

Corn on the cob

2 slices of bacon per ear of corn

Tin foil

Pepper

Instructions

Husk each ear of corn.(if you need to) Wrap the bacon around each corn ensuring it overlaps. You will need two slices per ear of corn because the bacon shrinks. Sprinkle with pepper.

Place each bacon wrapped corn on a piece of tinfoil and twist the ends.

Grill on medium-high for about 20 minutes turning every 5 minutes. Remove from grill and open each package. The bacon will now be secured to the corn.

Place bacon wrapped corn directly on the grill for a couple of minutes to crisp the bacon watching carefully so it doesn't burn. Serve hot.

CINNAMON ROLL CAKE

Ingredients

3 cups flour (Or cup4cup if making this gluten free)

1/4 tsp. salt

1 cup sugar

4 tsp. baking powder

1 1/2 cups milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted 

 

 TOPPING 

1 cup butter, soft

1 cup brown sugar

2 Tbsp. flour (or cup4cup if gluten free)

1 Tbsp. cinnamon

 

GLAZE 

2 cups powdered sugar

5 Tbsp. milk

1 tsp. vanilla

 

Instructions

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.

In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.

For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.

Egg burritos

Ingredients:

Eggs: Onions: Cheddar Cheese: Bacon: Cilantro: Flour Tortilla’s

Directions:

Scrambled eggs with caramelized onions, cheddar cheese, bacon, cilantro wrapped in a flour tortilla and top with hotsauce.

NUTTELLA MADE AT HOME

 HOMEMADE NUTTELLA

Something about waking up and having toast with Nutella spread on it just seems to make my mornings a little better. Nutella can be expensive to buy so if you make it homemade it is a way to save money.

 repin it button

This is a fairly easy nutella recipe:

Ingredients:

1 Cup of Hazelnuts

1 ½ Cups of Chopped Chocolate

2 Tablespoons of Oil (Vegetable or Canola)

3 Tablespoons of Icing Sugar

1 Tablespoon of Unsweetened Cocoa Powder

½ Teaspoon of Vanilla Extract

3/4 Teaspoon of Salt

Instructions:

Preheat oven to 350 F.

Toast the hazelnuts on a baking sheet until they have browned, it was about 12 minutes

Place toasted hazelnuts in a dish towel and shake/rub them until most skins are removed and then let cool.

Melt the chocolate in the microwave till smooth.

Use a food processor, chop the hazelnuts until it turns into a smooth paste. Next, add oil, sugar, cocoa, and the salt, continuing to mix till smooth.

Add chocolate to mixture and mix till everything has smoothed out.

Store at room temperature for up to two weeks.

CHOCOLATE AND PEANUT BUTTER BROWNIES

If you enjoy reeses(who doesn't) then you will definitely love these, i know i do. 

Ingredients:

1 box brownie mix (enough to make an 8x8)

1/4 cup salted peanuts, chopped

12 chocolate peanut butter cups, chopped

2 cups semisweet chocolate chips

1 tbsp butter

1 1/2 cups creamy peanut butter

2 cups crispy rice cereal

1 tsp vanilla extract

1/2 tsp salt

Directions:

Mix and bake brownies according to directions on package. Make the brownies in a foil lined 8x8 or 9x9 pan. While the brownies are cooking, chop up the peanuts and peanut butter cups. About 5 minutes before the brownies are fully cooked, pull out of the oven and sprinkle the peanuts and peanut butter cups on top. Place brownies back into oven for last 5 minutes. Once cooked, remove from oven immediately and spread melted peanuts/peanut butter cups on top evenly. Allow to cool completely. Next, in a microwave safe bowl, melt the chocolate chips, butter, and peanut butter until smooth and creamy. Be sure to not cook chocolate chips too long as they will easily burn. Cook in 30 second increments. Once smooth, add in the cereal, vanilla, and salt. Pour mixture on top of cooled brownies. Place in fridge and allow to chill until set, about 2 hours. Remove from fridge and cut into desired size pieces. 

Enjoy'

TACO BELL QUESADILLAS

INGREDIENts,

1/4 cup mayo

2 teTaspoons sliced jalapeno

3\4 teaspoons sugar

1/2 teaspoons UN cummin

1/2 teaspoon paprika

1/8 teaspoon cayenne pif you ppper

1\8 teaspoon garlin c powder

salt (to taste)

QUESADILLAS,

4 tortillas

4 chicken tenderlions (or steak you prefer)

1 cup shredded chedder cheese

1 cup monterey jack cheese

2 slices american cheese

DIRECTIONS,

1. COMBINE all sauce Ingredients and stir together

2. Cut your chicken or steak into thin slices and grill.

3. Preheat a skillet over medium heat.

4. One at a time, lay a tortilla In the skillet and sprinkle 1\4 cup of each shredded cheese and 1\2 cheese slice on one side of the tortilla

5. Put about 1\4 cup of chicken or steak on the same side as the sliced cheese.

6. On the empty side , put about 1 tablespoon of your mixed sauce.

7. Fold your tortilla in half and press with a spactaler,

8. Continue cooking until cheese is melted and cut into 4 slices.

ENJOY AND TELL US WHAT YOU

Think.

Oatmeal cookie pancakes with chocolate chips

I loved getting chocolate chip pancakes for breakfast as a kid and they’re still one of my guilty pleasures. So I had to do something to make them a little more healthy (without giving up any of their chocolatey goodness, of course.)

 Chocolate Chip Oatmeal Cookie Pancakes

So here is a healthy version of chocolate chip pancakes.

And I guarantee, it will be love at first bite..

CHOCOLATE CHIP OATMEAL COOKIE PANCAKES

 

Serves: 4

INGREDIENTS

1 cup gluten free rolled oats

2 tsps baking powder

½ cup gluten free all purpose flour

pinch sea salt

2 tbsp coconut sugar (optional)

½ cup unsweetened applesauce

2 eggs

1 tsp vanilla extract

2 tbsps coconut oil (melted)

¼ cup + 2 tbsps milk of choice

desired amount of chocolate chips

INSTRUCTIONS

Excluding chocolate chips, in a large bowl combine all dry ingredients together.

In a separate bowl mix all wet ingredients together well.

Stir wet into dry until just combined.

Add desired amount of chocolate chips and fold in gently.

Heat skillet on medium heat.

Melt some coconut oil in pan to prevent pancakes from sticking.

Scoop 2-3 tablespoons on batter for each pancake.

Cook pancakes until golden brown,

STUFFED FRENCH TOAST ROLL UP

FRENCH TOAST ROLL-UPS

This is a fun way to serve stuffed french toast.

You can fill these with just about anything!

I'm thinking these could also be a dessert!

Ingredients:

6 slices white or wheat bread

Nutella, Strawberry Cream Cheese or any preserves

2 Tbsp. unsalted butter

1 egg

1/2 cup milk

1/2 cup granulated sugar

1/2 tsp. cinnamon

To Prepare

Trim the crust from the bread. Flatten the slices slightly with a rolling pin.

In the center of each bread slice, add about 1 teaspooon of the filling of your choice.

Roll the bread like a cigar. In a bowl mix the egg and the milk; whisk until well combined. On a small plate mix the sugar and cinnamon.

Set a skillet over medium heat. Add unsalted butter. Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan and cook the rolls until they are golden brown on all sides. Roll in sugar/cinnamon mixture. Serve hot.

REESE'S OVERLOAD CAKE

REESE’S OVERLOAD CAKE -2 PEANUT BUTTER BLONDIE LAYERS, 1 CHOCOLATE CHEESECAKE LAYER FILLED WITH AN INTENSE CHOCOLATE FROSTING, TOPPED WITH PB FROSTING

Peanut Butter Blondie Layers-Butter 2 9 inch pans and line with parchment. Butter the parchment. Preheat oven to 350
2 sticks butter
1 c. SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 c. sugar
2 c. flour
2 tsp. baking powder
Melt butter and Skippy. Put in mixer and add sugar. Add eggs and vanilla. Add flour and powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 tsp baking powder
2 melted Hershey Bars
1/2c. melted ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9″ pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.
Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out.
Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting
4c. confectioner’s sugar
1c. SKIPPY peanut butter
2T. soft butter
1 tsp. vanilla
few T. of milk
Beat peanut butter, butter, vanilla and 2c. powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!
Chocolate frosting:
1/2c. + 6T cocoa powder
3/4c. confectioners’ sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners’ sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners. Mix well. Add butter, salt, 1c. confectioners, vanilla and whip on high. Set aside.
Assembly!!!
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups.  Remember keep chilled!!!

CHEESECAKE STUFFED STRAWBERRIES

These strawberries filled with cheese cake are absolutely delicious. One bite and you will be addicted!

 
                                       Indgredients

1 pint of strawberries (try to get the biggiest,juiciest ones you can find)
2 oz white chocolate
Sprinkles (optional)
Graham cracker crumbs
1 8oz package of soft cream cheese
3 tablespoons of suger
1 teaspoon lemon juice
1 cup cool whip

                                      Instructions

1. Wash strawberries and dry well
2. Cut the tops off strawberries and hollow them out
3. Melt the white chocolate in a med pot on medium heat until fully melted
4. Slice a thin peice of bottom of strawberry so it can stand up and pat dry, dip the bottom of each strawberry into the chocolate and place on non stick paper refrirate for 5 mins.
5. While they cool in a small bowl mix together the cream cheese,  sugar, lemon juice if using, then add cool whip and gently fold together.
6. Place the cream cheese mixture in a decorator or a zip lock back with a small hole in one corner.
7. Pour cream cheese mixture into each strawberry, dont be afraid to overfill,
8. Sprinkle Graham cracker crumbs on top and refegrate until serving

enjoy!!!

Spaghetti with an easy sauce

 Instead of opening a jar, try this easy  with meat sauce on a weeknight. Great on a  cold day.Serve with steamed broccoli or other greens, and a loaf of piping hot garlic bread. I prefer hot garlic bread for a side.

ingredients For 8 servings Split in half for 4 servings or freeze your leftovers

1 box of your prefered spaghetti noodles

1 chopped onion

1 chopped carrot

1 stalk Celery chopped

4 minced gloves garlic

1 tablespoon itialian season

1 pound ground beef

1 can crushed tomatoes

1\4 cup parsley

1/2 teaspoon salt

1/2 cup grated parmesan cheese

and of course alter ingredients to your pleasing but I like the dish the Way It Is.

Directions

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.

Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.

Serve the sauce over the pasta, sprinkled with cheese. 

Enjoy!,!!

MAPLE SNOW TAFFY

MAPLE SNOW TAFFY (Makes about 8)

1. While it’s still snowing, place a clean baking sheet or cookie sheet outside to collect the fresh flakes. When the sheet is full, pack down the snow and allow it to fill up again. Pack down one more time.

2. In a small saucepan, heat 1 cup of real maple syrup over medium heat until it boils (or a candy thermometer reads between 235F and 245F).

3. Take the pan off the heat and drizzle the syrup over the packed snow in long strips. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and eat while still a little warm.

Enjoy your snow day and share your snow recipes.

SNOW DAY FUN ICECREAM

For a little extra fun add food coloring,

thank you and enjoy your snow.comment And send us your snow Icecream pics.

Sausage pinwheels

SAUSAGE PINWHEELS
put a spin on a classic breakfast food with hot sausage. Have them for breakfast or dessert or anytime in between.  These delicious bites of heaven are good anytime.

Prep time: 10 mins
Cook time: 20 mins

Ingredients:

1 lb. Hot Neese’s Sausage(can use reg or mild sausage)
2 cups all purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/4 cup shortening
2/3 cup milk
grated cheese (optional)

Directions:

Combine flour, baking powder and salt. Cut in shortening and add milk. Turn dough out onto floured surface. Roll dough into 18″ x 12″ rectangle. Spread uncooked sausage over dough. Spread grated cheese on top of sausage. Roll dough into jelly-roll fashion starting with the longest side. Cover and refrigerate one hour. Slice dough into 1/4 inch slices. Back at 350 degrees for 20 minutes.

Makes 3 1/2 dozen.

CROCK POT COKE BABY BACK RIBS

Crock Pot Coke Baby Back Ribs

Here is a recipe that is actually very easy to make and it full of flavor! These ribs are made in the crock pot with a can of coke. So, even if you don’t like Coke, you may love this recipe.  Crock Pot Coke Baby Back Ribs Enjoy..

What you need:
1 rack Rork Baby Back Ribs
1 can Coca-Cola
Salt and Pepper
1/2 bottle Barbecue Sauce

What to do:
Salt and pepper ribs on both sides.

Wrap ribs around outside of crock pot.

Pour Coke over ribs and cook for 8-10 hours.

Cover a oven safe pan with aluminum foil.

The meat will be falling off the bones, so carefully transfer the ribs to the foil lined pan (meaty side up).

Cover ribs with barbecue sauce and place under broiler until sauce starts to sizzle and caramelize.

Remove from oven and serve.

THICKY THICK SAUSAGE GRAVY

Thick sausage gravy 

If you like your gravy full of flavor then look no further. This recipe for sausage gravy has everything you would want and goes great with anything, expecially biscuits. So lets get started with the items you will need.

1.1/2 pound nesses sausage

2. 1 1/2 cup of flour 

3. 2 cup milk

4. Salt and pepper to taste 

To start with cook the sauage In a medium size frying pan on med-med, high heat. Cook the sausage all the way. When the sausage is finished cooking do not drain grease turn heat to a medium.  Add milk and flour sifting around as you add. Add salt 

And pepper to taste. Continue cooking and stirring until the gravy is finished(about 5 minutes). The sausage gravy should be thick, if you want it thinner use less milk.

Enjoy and thank you to heather for this recipe.
Pics coming soon as I can upload them, leave a comment below tell us what you think and if you have any recipes let us know we will upload them.