Southern Creamy Pralines

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3 cups sugar
1 cup whole fat buttermilk
¼ cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 cups of pecans

How to make it :

Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.
***at 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.***
Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens) **I drop mine on foil**

Chicken spaghetti

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1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped

How to make it :

Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
Add cheese and stir together, mixing well. Add salt and pepper to taste.
Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching

Country Apple Fritter Bread

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Bread Loaf
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon
Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

How to make it :

Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Mix brown sugar and cinnamon together in a bowl. Set aside.
In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
To make glaze, mix powdered sugar and milk or cream together until well mixed.
Let cool for about 15 minutes before drizzling with glaze.

30-Minute Mozzarella Stuffed Turkey Meatballs with Homemade Marinara Sauce

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1 pound ground turkey meat
5 garlic cloves, minced, divided
1 egg
1/2 cup freshly grated Romano cheese
2 teaspoons Italian seasoning
2 teaspoons fresh parsley, chopped
Salt and ground black pepper, to taste
1 cup whole wheat panko bread
1/2 cup lukewarm water
4 ounces mozzarella cheese, cut into bite sized cubes (you can use 4 (1 ounce) string cheese pieces, too)
6 tablespoons olive oil, divided
1 (28-ounce) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes

How to make it :

Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
In a large bowl combine ground turkey meat, half of the minced garlic, egg, cheese, parsley, Italian seasoning, salt and pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
Scoop one tablespoon of meat into a small ball. Press a piece of cheese in the center, then cover it with another piece of meat, roll to seal in the cheese. Repeat with all meat/cheese.
Fry meatballs in batches in the hot oil, 2 minutes on each side.
Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until they're cooked though.
While the meatballs bake, make your marinara!
Add remaining oil to the same pan the meatballs were in, then add the remaining garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed tomatoes, salt, pepper, sugar, seasoning and crushed red pepper flakes, mix well to combine. Simmer the sauce for 9 minutes, stirring occasionally. Season with additional salt and pepper to taste.
When meatballs are done cooking, add them to the sauce, stir to coat

moked Mozzarella Stuffed Meatballs

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1 small onion, grated
1/2 c fresh flat-leaf parsley, chopped
2/3 c grated parmesan cheese
1/3 c italian bread crumbs
1 large egg
1/3 c + 2tbsp marinara sauce
1 pinch crushed red pepper flakes
2 lb ground beef
16 cubed cheese, your choice (i used smoked gouda)

How to make it ;

 In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Form the meatball so the cheese is completely concealed.
Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through.

Peach Upside-Down Cake

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1/4 cup butter 
1/2 cup packed brown sugar
1 1/2-2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened 
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 cup milk

How to make it :

Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

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1 lb. Boneless skinless chicken breast cut into 4 - 4 ounce pieces
4 tablespoons cream cheese
¼ cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon

How to make it :

Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick.
Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
Place on baking sheet and back for 30 minutes at 375 degrees F.
Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
Serve immediately.

Roasted Garlic Chicken Puffs

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1 lb chicken breasts
2 oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions

How to make it :

Cook chicken and shred into fine chunks.
Add minced garlic to cooking chicken and cook until garlic is browned/reduced.
Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.
Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides.
I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way

The Best Key Lime Pie Ever

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Crust:

1/3 lb graham cracker crusts (or 1/3 of a 1lb box of graham crackers)
5 tbsp melted butter
1/3 cup sugar

Filling:

3 egg yolks
2 tsp grated lime zest
1 14 oz can of sweetened condensed milk
2/3 cups of fresh lime juice

Vanilla Whipped Cream Topping:
1 1/2 cups heavy cream
1 tsp vanilla extract
1/4 cup granulated sugar

How to make it :

Preheat your oven to 350 degrees and then grease the bottom and sides of a 9-inch pie dish with butter. Set aside. Now you’re ready to begin prepping your pie crust. Using a food processor, pulse the graham crackers into fine crumbs. Next add in the butter and sugar and pulse again until the ingredients combine. (If you don’t have a food processor you can place the graham crackers in a plastic bag and crush with a rolling pin and then combine the remaining ingredients by hand.) Take the crust mixture and firmly press down onto the bottom and sides of your pie dish. (Tip: Use the bottom of your measuring cup like I did to help you press the mixture down smoothly and evenly). Bake in the oven for approximately 8 minutes or until just golden and set. Set aside on a wire rack and be sure to leave the oven on.
Next combine the egg yolk and lemon zest and beat on high speed using the wire whisk attachment on your electric mixer until the mixture is fluffy, approximately 5 minutes. Gradually add in the condensed milk and continue to beat for another 3-4 minutes until the mixture is thick. Lower the speed and gradually add in the lime juice until just combined.
Next pour the mixture into the crust and bake for about 10 minutes until the filling sets. Cool on a wire rack and then refrigerate until the pie is completely cold, then set in the freezer for about 5-10 minutes before you’re ready to serve the pie. While the pie is freezing, combine all of the ingredients for the topping and whip together until the cream is stiff. Spread the whipped cream evenly across the entire pie. Feel free to garnish with sliced lime if you wish then cut into wedges and serve.
Be prepared to be blown away by the deliciousness of this pie…It’s that good.

Simply Great Chicken

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About 3 1/2 pounds boneless, skinless chicken (I've used both thighs and breasts)
1 ( .7 ounce) packet of dried Italian dressing mix (such as Good Seasonings)
1/2 cup brown sugar, packed

How to make it :

Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.
Rinse chicken, pat dry with paper towels.
Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.
Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.
Carol says to cook for 50-60 minutes or until chicken is done. I do that as well, but during the interim, I turn the chicken over a couple of times and spoon the resultant saucy melted brown sugar mix over the baking chicken allowing, with the final turn leaving the topside facing up for the last bit of baking. I want to get as much of that flavorful coating as I can.

ARE YOU KIDDING CAKE

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 1 box cake mix, any flavor
3 large eggs beaten
1 can pie filling, any flavor

How to make it : 

In bowl, dump dry cake mix, eggs and pie filling. Stir together until well mixed. Bake in greased 9x13, 350 degrees for 35 minutes or test with toothpick for doneness.
NOTE: Pair flavors of cake mix and pie filling. Apple filling with maybe butter pecan cake mix. Cherry pie filling with a devil's food cake mix, etc. I enjoy a pineapple cake mix with blueberry filling.
FOR AN EXTRA INCH TO THE HIPS: Chop room temp cream cheese into chunks. Poke the chunks randomly into the batter after pouring it in the baking pan. Make sure the cheese is in deep. Continue to bake. I do this with a strawberry cake mix and strawberry filling and also the blueberry filling.

Better-than-Mom's Stovetop Goulash with Macaroni, Tomatoes, and Ground Beef

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2 tsp. olive oil
1 lb. extra-lean ground beef (less than 10% fat)
1 large onion, chopped
2 tsp. minced garlic
1 1/2 cups water
1 can (15 oz.) tomato sauce
1 can (15 oz.) petite diced tomatoes with juice
1 T Italian Herb Blend (I love the mix from The Spice House, but any Italian Seasoning blend will work.)
2 bay leaves
2 T soy sauce
1 tsp. garlic powder
1 tsp. Montreal Steak Seasoning (or use your favorite purchased steak seasoning)
salt and fresh-ground black pepper to taste
1 cup macaroni (I used Dreamfield's Macaroni, although after it cooks in the sauce for 30 minutes it's not really a low carb macaroni.)
low-fat sour cream for serving, optional

How to make it :

In a large non-stick pan, heat the olive oil, add the ground beef, and cook until it's well-browned, breaking apart with the turner as it cooks.  Push the beef to the side of the pan, add the onions and cook until the onions start to brown, about 5 minutes.  Add the minced garlic and cook about 2 minutes more.
Add the water, tomato sauce, petite dice tomatoes and juice, Italian Herb Blend, bay leaves, soy sauce, garlic powder, Montreal Steak Seasoning, salt, and pepper.  Stir the mixture together, then cover the pan and simmer about 20 minutes.  
Add the macaroni, cover the pan again, and simmer 30 minutes.  Remove from the heat, discard the bay leaves, and let the mixture sit for a few minutes before serving.  (We only made it about 10 minutes, which was fine.)  Serve hot, with a dollop of low-fat sour cream if desired.

the Best Ever Pecan Pie Bars

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Crust
1¼ pounds (5 sticks) unsalted butter, room temperature
¾ cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt

Topping
1 pound (4 sticks) unsalted butter
1 cup Karo light corn syrup
3 cups light brown sugar, packed
¼ cup heavy cream
2 pounds pecans, chopped

Preparation : 

Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Melt-In-Your-Mouth Chicken Breasts

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4 boneless chicken breast halves1cup mayonnaise
1⁄2 cup freshly grated parmesan cheese
1 1⁄2 teaspoons seasoning salt
1⁄2 teaspoon ground black pepper
1teaspoon garlic powder

How to make it :

Mix mayonnaise, cheese and seasonings.Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.

Chocolate Eclair Cake

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Crust:
1 cup water
½ cup butter
1 cup all-purpose flour
4 large eggs
Filling:
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
Topping:
1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

How to make :

First you need to preheat oven to 400. Lightly grease a 9"X13" glass baking pan.For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream. 

EASIEST PINEAPPLE CAKE

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2 c all purpose flour
2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup
1 c chopped nuts, optional

CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 – 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners’ sugar

 How to make :

First you need to preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).
Then frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.
 Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired. enjoyeeeeeeeeeeeee 

German Cucumber Salad

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 1/2 cup sour cream or plain yogurt
1 cucumber
1 medium to large tomato
2 slices onion (slice like you would for onion rings)
2-4 tsp lemon juice
1/2 - 3/4 tsp dill
Pinch of salt

How to make it :

First step : Peel &slice your cucumber, slice your tomato, &slice your onion. I like to slice, then quarter the onion because its easier to eat.
Second step : In a bowl, combine dill &salt.
Third step : Add sour cream or yogurt &lemon juice to taste. Mix well.
Finally step : Add onion, cucumber, &tomato to the mixture &stir until the veggies are coated with the dressing.

New York Cheesecake

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5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Preparation :

Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into the pan when you put it into the bain-marie.  Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.  Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.  Remove from the water bath and carefully peel the aluminum foil from around the pan.  Let stand at room temperature until completely cool, about 4 hours.  Refrigerate, covered, until well chilled.  For best flavor and texture, this cheesecake is best chilled overnight.
**My Notes:  I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature.  I've hurried the cream cheese and have had unsightly lumps of it in my batter.
**I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.
** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie.  When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.
Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down.  I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven.  I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers!
**When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top.  Do not despair.  As the cheesecake cools, it will gently deflate and the hairline cracks disappear.

Do Nothing Cake

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Cake :
2 cups all purpose flour
2 cups granulated sugar
2 eggs, slightly beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 large can (20 Oz) crushed pineapple with juice
Frosting :
1 stick (1/2 cup) butter
1 cup sugar
1 can (5½ ounce) evaporated milk
1 cup chopped walnuts or pecans
1 cup shredded coconut

How to make it :

Preheat oven to 350 degrees F.
In a large bowl, Whisk together all the batter ingredients until just combined.
Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake.
While cake is still baking, prepare the frosting.
Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
Cook and stir for about 5 minutes, or until slightly thickened.
Remove from heat and add in the coconut and pecans.
Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
You need holes so that hot frosting has plenty of room to get down and soak the cake.
Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
Allow cake to cool for a bit before cutting.
Due to the frosting seeping into the cake, it is very moist!
Enjoy

Warm Apple Fritters

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1 cup All Purpose Flour ...
¼ cup Sugar 
¾ tsp Salt 
1½ teaspoon Baking Powder 
1 teaspoon Cinnamon 
? cup Milk 
1 Egg 
1 cup Chopped Fuji or Gala Apple 
Oil for frying
Glaze:
2 cups Powdered Sugar 
1½ Tablespoons of milk or more as needed 
1 teaspoon vanilla Extract, optional 

How to make it :

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in chopped apple.
Pour oil into large deep skillet so that it is approximately 2 inches deep. You can also use a large soup pot or dutch oven or even an electric fryer. Heat oil to about 375 degrees. Your oil is ready when a small piece of fritter dough floats to top. Carefully add dough to oil in heaping tablespoons. 
Cook until brown, about 2 minutes, then carefully flip. Cook another 1-2 minutes, until both sides are golden brown. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Fry fritters a few at a time.

Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Caramel Apple Cheesecake Bars

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Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

Drizzle:
1/2 cup caramel topping for drizzling after baked

How to make it :

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool.
Serve cold and enjoy!

Pepperoni Roll

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pre-packaged frozen dough (I prefer rhodes)
shredded cheese (mexi-blend or mozzerella)
parmesan cheese
pepperoni or whatever other pizza topping you like
some herbs
olive oil

How tto make it :

Loosely cover the frozen bread dough with plastic wrap.
Allow dough to thaw for a few hours at room temperature.
Roll dough out to approximately 11 x 11 square.
One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer.
Lay pepperoni on dough covering entire surface. I like to use sandwich pepperoni from the deli. Sprinkle with shredded mozzarella cheese.
Next, sprinkle with shredded Parmesan cheese. You can use grated from a can if that is what you already have on hand...but you can buy the shredded Parmesan in a bag.You'll find it right next to the other bags of shredded cheese. Wal Mart sells it for $1.99 and it is very good. I like using the shredded Parmesan in the bag because the flavor is so much better!
Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Be careful, not too much....oregano can be very strong and you don't want too much!
Add a sprinkling of garlic powder. I was all out of garlic powder, so I used garlic salt.
Roll up dough starting at one edge of square.
Place rolls on baking sheet, leaving space between.
Brush some melted butter on top of uncooked pepperoni roll. You do not need to let rise.
Bake it right away. It will rise up in the oven perfectly.
Bake at 375 degrees for approx. 15 to 25 minutes. Oven temps. and times may vary.
When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread. Make sure you allow pepperoni roll to cool completely before serving.

Cherry Cheesecake Recipe

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16 ounces cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 graham cracker crust (organic)
1 can organic cherries

How to make it :

Preheat oven at 325 degrees.
Beat cream cheese, sugar, vanilla together until well-blended. Add two eggs and mix well.
Pour mixture into crust, and bake at 325 for 55 minutes (or until the center feels almost set).
Take cheesecake out of oven and let cool.
Add cherry topping with syrup and refrigerate cheesecake for at least four hours before serving.

Optional: You can also use blueberries, another fruit, chocolate, etc. as a topping. (an easy chocolate cheesecake recipe that is 1/5th the price of a store bought chocolate cheesecake!) You should add any topping after the cheesecake has baked, and has cooled.

Creamy Lime Squares

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For The Crust

4 tablespoons (½ stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup almond flour or ground nuts (any you prefer)
1 cup (4 ounces) graham-cracker crumbs
¼ cup sugar
1 tablespoons grated lime zest
For The Filling

2 large egg yolks
1 can (14 ounces) sweetened condensed milk
½ cup fresh lime juice (around 5 medium limes)
2 tablespoons fresh lemon juice (around 1 medium lemon)

How to prepare it :

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
To make the crust: Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Hawaiian Ham Roll Sliders

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2 pkg hawaiian sweet dinner rolls
1 pkg deli sandwich ham
12 slice swiss cheese
1/2 c butter, melted
1 Tbsp poppy seeds
1 1/2 tsp worcestershire sauce
1 1/2 tsp brown or dijon mustard
1 tsp onion powder

How to make it : 

Slice top from rolls and place bottoms in baking pan. Layer ham and cheese on rolls. Replace tops. Combine butter,poppy seeds,mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.

OMG Best Chocolate chip cookies EVER.

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3 stick real butter
1 c sugar
1 c packed brown sugar
3 eggs
2 tsp vanilla extract
3 c flour
1 1/2 tsp baking soda
3/4 tsp salt
4 c semi-sweet chocolate chips
walnut pieces i use.. up to you..

How to prepare : 

Heat oven 375..In large bowl mix butter and both sugars till they are creamy..Add eggs and vanilla and beat till light and fluffy.
Mix flour ,salt and baking soda. Then gradually add flour mixture. Then add chips and nuts. I use a small cookie scoop.Cook 8- to ten minutes. untill lightly brown.

Mounds Brownies recipe

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1 brownie mix (9x13 size)...mixed and baked according to box directions. 
5 cups shredded coconut
1 can sweetened condensed milk
Mix the coconut and milk together.

How to make it : 

As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies. 

1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edges.

Ultimate Pound Cake

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2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks unsalted butter at room temperature
2 1/4 cups sugar
6 large eggs
1 cup milk
1 1/2 TB lemon zest
1 tsp. pure lemon extract
1/2 cup fresh lemon juice

How to make it :

Preheat oven to 300F. Butter and flour a 12 cup Bundt pan.
Sift the flour, baking owder and salt together twice.
Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flou. Stir in the lemon zest and lemon extract.
Pour the batter into the prepared apn and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer
Meanwhile, bring the lemon juice and remaininf sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.
Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seap through the holes and into the cake. Let cool to room temp.

Slow-Cooker Hamburger Hash

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3 pounds lean ground beef 
1 can (15 ounces) tomato puree 
1 can (10 3/4 ounces) condensed cream of mushroom soup 
1 can (10 1/2 ounces) condensed French onion soup with beef stock 
3/4 cup water 
1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed 
4 medium carrots, diced (2 cups) 
1 teaspoon salt 

Preparation : 

Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes.
Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.

Loaded Potato Bites

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2 cups leftover mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
3 strips bacon
1/3 cup scallions, chopped
1 egg
1 ¼ - 1 ½ cups Italian bread crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping

Preparation :

Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done. 
 Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.
Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.
Allow to cool for a minute or two and serve with dipping sauce. 

LEFTOVER MASHED POTATO PUFFS

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2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes

Preparation :

Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
Spoon them into the pan filling the cups just to the top or a little below.
Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

3 INGREDIENT CHICKEN!!!

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CHICKEN
PACKET DRY ITALIAN SEASONING MIX
1/2 CUP BROWN SUGAR

How to make it :

MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR.......COAT CHICKEN ON ALL SIDES.....LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE.....BAKE AT 350 DEGREES UNTIL IT'S GOLDEN BROWN...25 MINUTES ON EACH SIDE.....

Quick Italian Cream Cake

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1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)

How to make it :

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting

Ingredients
•1 (8-ounce) package cream cheese, softened
•1/2 cup butter or margarine, softened
•1 (16-ounce) package powdered sugar
•2 teaspoons vanilla extract
•1 cup chopped pecans, toasted

How to make it :

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled. 

Secret Ingredient Meatloaf

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1 Pound Ground Meat (Beef or Turkey)
1 Egg
1 Box Stuffing Mix
1 Cup Water

How to prepare this one :

Mix everything together, smoosh it into a loaf pan, and bake at 350 for about 45 minutes.
I have made this a couple of times now, and it turns out perfect every time. I love that it doesn't require guesswork! The consistency is always perfect, and thanks to the spices in the stuffing mix, it tastes delicious. We had this last night with roasted broccoli and corn on the cob, and it was perfect!

OLD FASHIONED RICE PUDDING

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2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

How to prepare this recipe : 

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Sugar Cookie Cherry Cheesecake

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The Crust:
1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
The Filling:
4-8oz. blocks of Cream Cheese..softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping

How to make it :

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.

APPLE PIE TACOS

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4 Apples peeled & sliced
1/2 C Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 C Water
Tortilla’s (flour) 6″ size
Oil (for frying tortillas)
1/2 c sugar-cinnamon mixture
Whipped cream

How to make it :

Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water.
Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds.
Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top. 
Let it "set" on an upside down muffin tin.

Mississippi Roast

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1 3-pound chuck roast
1 1-ounce packet of dry ranch seasoning mix
1 1-ounce packet of dry au jus gravy mix
6 tbsp. unsalted butter
¼ cup water
5-6 pepperoncini

How to make it :

Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top.
Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.
Cook on low for 8 hours.
Shred and serve with gravy.
Notes:
You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I'd go light on the salt for the side dishes that you're serving with this roast.
Yes, if you want to add vegetables to the slow cooker to cook along with the roast, you can certainly do so. I would add it in 2-3 hours before the roast is done. Potatoes, carrots, celery, whatever you like!