So Shabby Recipes

1 Heat oven to 350°F. Lightly spray 15x10-inch pan with sides with Crisco Original No-Stick Cooking Spray. Carefully unroll loaf of dough in pan; press dough to cover pan. In small microwavable bowl, microwave 2 tablespoons of the butter on High 15 seconds or until melted. Stir in orange peel. Brush butter mixture over dough.

2 Press 1/2 cup of cherries into half of dough, covering a 10x7 1/2-inch area. Sprinkle mini chips over cherries. Fold plain side of dough over cherries. Pinch edges of dough to seal. Cover top of folded dough with remaining cherries; press into dough.

3 In small microwavable bowl, microwave remaining 2 tablespoons of butter and marmalade on High 15 to 30 seconds or until butter is melted; stir to blend well. Carefully brush mixture over cherries and dough.

4 Bake 20 to 30 minutes or until golden brown. Cool on cooling rack 15 minutes.

5 Cut into 8 servings. Serve warm.

1 Heat oven to 350°F. Separate dough into 8 triangles.

2 Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.

3 Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

1 Heat oven to 350°F. Line 8x4- or 9x5-inch loaf pan with cooking parchment paper; spray paper with cooking spray.

2 In medium bowl, mash bananas with fork. Stir in brownie mix, pouch of chocolate syrup (from brownie mix box), melted butter and egg just until moistened. Pour batter into pan.

3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove loaf from pan to cooling rack. Cool completely, about 2 hours, before slicing.

1 Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. After removing pan from oven, set oven to broil.

2 Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 4 rows by 4 rows.

1 In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.

2 Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.

3 When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.

Preheat the oven to 350 degrees F.

1 Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray.

2 Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool.

3 Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and milk.

4 Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or "bloom." After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth.

5 Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.)

6 Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners' sugar or a dollop of whipped cream.

directions

1 Fill the pan of your double boiler with water, place over high heat, and bring to a boil.

2 In the bowl of your double boiler pour in the sweetened condensed milk. Reduce the heat to simmer, then cook for 1.5 hours, stirring from time to time. (Remember to add more water to the bottom pan, when necessary, to keep the pan from burning.)

3 Bake pie crust according to manufacturer's instructions. Set aside.

4 When the caramel is thick and darker, remove from heat and let cool slightly.

5 Slice the bananas into pie crust. Spread the caramel evenly over the bananas. Chill until cold (at least 4 hours).

6 Whip the cream with the sugar and vanilla until stiff peaks form.

7 Spread the whipped cream over the bananas and serve.

directions

1 Boil chicken, covered in water, for 30-40 minutes until done. Remove from broth and let cool to touch.

2 Preheat oven to 350° F.

3 Heat the vegetable oil until hot. Add the onion, bell pepper, and oregano and sauté until onion is translucent.

4 Remove from heat and add the chicken soup, mushroom soup, and the canned tomatoes (including juice). Stir to combine.

5 Dip the tortillas into the warm chicken broth for a few seconds, one at a time, and make a layer across the bottom of the pan (9" x 13" baking dish) with four of the tortillas. (Cut to fit, if necessary.)

6 Sprinkle half of the chicken across the layer of tortillas. Spread 1/3 of the soup mixture over the chicken and sprinkle 1/3 of the grated cheese.

7 Repeat with another layer of tortillas, chicken, soup, and another 1/3 of grated cheese.

8 Dip the remaining tortillas in the broth and layer across the top. Spread the remaining soup mixture over the top and sprinkle with the remaining cheese. (If you've prepped the day before cooking, cover the dish in Saran™ Premium Wrap and place in the fridge overnight.)

9 Bake in the oven for 30-45 minutes until hot and bubbly and slightly browned.

step 10Serve hot and enjoy.

1 Heat oven to 450°F. Place pie crust in bottom of ungreased 9-inch glass pie plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool before filling.

2 Drain pineapple, reserving syrup. Add water to pineapple syrup to measure 1 cup of liquid. Heat to boiling; remove from heat. Stir in gelatin until dissolved. Set aside.

3 In large bowl combine softened cream cheese and 3/4 cup sugar with electric mixer. Add pineapple and 1/2 cup of the mandarin orange segments. Beat with mixer until creamy. While beating, add gelatin mixture, lemon juice and coconut extract. Chill until mixture is thick but not firm, about 1 hour.

4 Beat 1 1/2 cups whipping cream until stiff. Add 2 tablespoons sugar to cream while beating. Reserve 1 cup whipped cream for top of pie. Add remainder of whipped cream to chilled gelatin mixture and mix at low speed. Chill about 15 minutes or until mixture is firm enough to mound. Heap into crust. Chill until firm, at least 3 hours. Garnish with reserved 1 cup whipped cream, remaining mandarin orange segments and mint leaves. Store in refrigerator.

1 Heat oven to 450°F.

2 Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.

3 Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.

4 Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.

5 In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.

6 Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.

7 Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.

8 Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

Preparation

Stir together condensed milk and whipped topping. Fold in next 7 ingredients. Pour evenly into graham cracker crusts.

Cover and freeze 12 hours or until firm. Remove from freezer, and let stand 10 minutes before serving. Garnish, if desired.

In a large bowl, combine warm water and yeast; stir until yeast is dissolved. Add sugar, eggs, 6 tablespoons melted unsalted butter, sour cream, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.

Turn dough onto a lightly floured surface; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.

Place dough in a well-greased bowl; turn dough over once to grease the top. Cover rolls with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 2 hours. After rising, punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5 times.

Divide dough in half. Roll half of the dough into a 12-inch circle. Brush dough with 1 tablespoon melted butter.. I use the small muffin tins and placed a 2 in ball in each for a total of 12 muffins...Makes 24

Cover and let muffins rise is a warm place until doubled in size, approximately 1 to 2 hours.

When ready to bake, preheat oven to 350 degrees F. Lightly grease two 13x9-inch baking pans.

Prepare Orange Glaze while rolls are baking.

Bake 15 to 20 minutes or until golden brown. Remove rolls from oven. Place pan on wire rack to cool. Drizzle Orange Glaze onto the hot Orange Rolls, from a muffin tin.

Makes 24 Sweet Orange Rolls.

Preparation

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Directions

Preheat oven to 400 degrees F (205 degrees C). Butter a 2 quart baking dish.

Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.

Sift together the flour, sugar, baking powder, and salt. Blend in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.

Bake for 25 minutes in the preheated oven.

Combine chicken, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.

On your favorite roll or bun

Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine. Fill each lined cup (about a fourth of the way full). Top the batter with blackberries (my blackberries were big, so I used 2-3 per cup), then sprinkle evenly with remaining 2 tablespoons sugar (note: on the second batch, I omitted the sugar because the first ones felt a little too crisp on top). Bake, rotating tins halfway through, until evenly browned on top, 20 to 25 minutes. Transfer to a wire rack to cool completely before removing muffins. Muffins are best eaten the day they are baked, but will keep up to 2 days at room temperature in airtight container.

Preheat oven to 350°F. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a tester comes out clean, about 25 minutes (mine took 27 minutes to be perfect). Let cook on a wire rack.

Place zest strips in a bowl. Stir in segments and remaining tablespoon of sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners’ sugar.

Preheat the oven to 350° and place the rack in the center of the oven.

In a medium bowl, combine melted butter, ½ cup powdered sugar and 2 cups flour. Stir until mixed well (it should look like wet sand). Press mixture into a 9 x 13 baking dish in an even layer (I found that pressing it with your fingers got it the most even. It might not seem like enough to fill the bottom of the dish, but it is!). Bake for 15 minutes.

Meanwhile, lightly whisk together eggs, lemon juice and lemon zest in a medium bowl. Add ¼ cup flour and 2 cups granulated sugar, and whisk to combine. After 15 minutes, remove the baked crust from the oven and immediately pour the lemon mixture over the hot crust. Return to the oven for an additional 25 minutes.

Dust with the extra powdered sugar, cut into squares, and serve.

1 Spray 12-inch nonstick skillet with cooking spray. Sprinkle pork chops with peppered seasoned salt. Cook pork in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.

2 Spray 5- to 6-quart slow cooker with cooking spray. Mix remaining ingredients except cheese in cooker. Arrange pork on stuffing, layering as necessary.

3 Cover and cook on Low heat setting 5 to 6 hours.

4 Remove pork from cooker. Stir cheese into stuffing in cooker until melted. Serve pork with stuffing.

1 In 1-quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.

2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping. Spoon into crust. Refrigerate until set, about 2 hours.

3 Before serving, garnish pie with additional whipped topping and sliced strawberries.

Dough

Preheat the oven to 350 degrees F.

Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.

Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.

Add flour mixture, a little at a time, until mixed well.

Stir in white chocolate chips. Spread out dough in a 9-inch pan.

Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.

Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce

In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.

Preheat oven to 400F.

In a bowl place the flour, sugar, salt and cubes of chilled butter. Rub the butter into the flour using your fingertips or a pastry cutter, until largest pieces are about pea-sized. Add ice water little by little while mixing dough. When dough holds together when you squeeze it, it’s ready. Gather into a ball. Divide into two equal balls, wrap in plastic, and chill in fridge while making filling.

Wash, halve, and hull the strawberries. Mix with rest of filling ingredients and place aside in a bowl.

Roll out the bottom crust and place it in a pie pan, trimming it about 1 inch over the edge. Place pie pan in freezer while you roll out the top crust.

Roll out the second ball of dough, and cut it into strips with a sharp knife. Remove the pie pan from freezer, and pour the strawberry filling into bottom crust. Place or weave the strips of dough into a lattice on top of the filling and trim strips 1/2 inch over edge. Fold bottom crust over lattice strips and crimp.

Bake 15 minutes at 400F, then lower oven temp to 350F for another hour, or until crust is browned and filling is bubbling. If crust is browning too fast, cover edges with strips of foil.

Let cool and serve!

Ingredients

2 cups Bisquick mix

1/2 cup cold water

3/4 cup grated sharp cheddar cheese

1/4 cup butter

1 teaspoon parsley flakes

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Instructions

Preheat oven to 350 degrees. Mix together Bisquick, cold water, and grated cheese. Cut biscuits with a cutter and place into a baking dish. Melt butter and seasonings together. Bake for 8 to 10 minutes or until the tops are golden brown. After the lightly browned biscuits are removed from the oven then brush the tops with the seasoned butter and serve immediately.

Directions

Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.

Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Instructions

Preheat oven to 375

Combine flour, baking soda and salt..set aside.

In a large mixing bowl, beat together butter, sugars, vanilla, and pudding mix.

Beat until smooth and creamy.

Beat in eggs.

Add flour mixture.

Stir in chocolate chips.

Place in refrigerator for 1 hour {don’t skip this step}.

Place heaping Tbsps of batter onto un-greased cookie sheet {I use parchment paper}

Bake until golden appx 10-12 mins.

Take out of oven and let sit 2 mins on cookie sheet before transferring to cooling rack.

Preheat oven to 350 degrees. Spray two 8 inch

pans with nonstick spray.

Prepare cake mix according to package directions

using the pineapple juice and enough water to

equal package directions for water (usually 1 1/3

cups), substituting Cream of Wheat for 3 eggs,

and adding canola oil as directed. Set aside.

Melt margarine in microwave safe bowl

and add brown vegan sugar; mix. Divide equally into

prepared cake pans and spread evenly. Arrange

pineapple slices and Maraschino cherries (opt) in

pan over brown vegan sugar mixture. Pour cake batter

evenly over pineapple slices, dividing batter in

half for each pan. Bake for 25 to 35 minutes. The

cake will rise, but will not spill out. Test for

doneness with a toothpick or butter knife. When

done run a butter knife around edges and turn out

onto plate. Hit pan with back of butter knife to

help remove the toppings from the cake pan. Lift

off carefully. If pineapple slices are stuck to

the pan, just remove with a knife and re position

on cake. The Cream of Wheat will mix with the

butter to make a very gooey topping. Delicious!

Nutrition Information~

Yeah right, it's dessert! Remember moderation.

1

Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.

2

Add in milk and butter; stir to combine.

3

Spread batter into a greased 8-inch square baking pan.

4

Sprinkle blueberries evenly over batter.

5

Sprinkle with 1/3 cup sugar and drizzle with vanilla.

6

Bake at 350° for 40-45 minutes or until a pick comes out clean.

7

Can serve plain or with ice cream on top.

Directions

In a large bowl, beat the mayonnaise, sugar and vanilla until smooth. Combine the flour, cocoa, baking soda and salt; add to mayonnaise mixture alternately with water, beating well after each addition.

Pour into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cake. Store in the refrigerator. .

Make crust and press to sides and bottom of 9 inch springform pan. Sides should be 1 3/4 inches high.

FILLING: Combine eggs, cream cheese, 1/2 cup sugar, vanilla, almond extract and salt. Beat until smooth. Blend in sour cream. Pour in crust. Bake at 375 degrees for 30 minutes or just until set. Chill thoroughly 4 to 5 hours. Filling will be soft.

GLAZE: Crust 1 cup strawberries. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool room temperature. Halve remaining berries. Place atop chilled cheesecake. Pour glaze over. Chill 2 hours.

Skillet Pizza

Ingredients

1 ball of pizza dough (I just used the Jiffy pizza dough mix, but you could buy it fresh from Publix or your local grocery store.)

Extra virgin olive oil

Pizza sauce

Whole milk or part skim mozzarella cheese, shredded

Kosher salt

Freshly ground black pepper

Fresh Parmesan cheese, grated

Fresh basil, coarsely torn

An hour before making your pizza, drizzle your pizza dough with a little olive oil and let rest.

Get all of your toppings together. Once you start cooking, it’s going to move fast, so you have to have everything laid out and ready to go. This includes opening your jar of pizza sauce, grating the cheese, tearing the basil, etc. Any other toppings you decide to add, have them ready to go. Trust me, it makes it a whole lot easier.

Place your oven rack as close to the broiler as possible while still leaving enough room for your skillet. Test turning your skilling in the oven to make sure that it’s easy to maneuver.

Turn the broiler on high and preheat a dry, ungreased cast iron skillet on high for 10 minutes (if it starts to smoke like crazy, turn the heat down to just above medium and open a couple of windows! Once you begin heating the skillet, lightly flour a wooden (do not use plastic – the dough is bad about sticking to it) cutting board.

With about 5 minutes of heating time remaining, start assembling your pizza. Stretch the dough to about the size of your skillet (or a little smaller). It should be a little thinner on the inside and thicker around the edges (don’t make it too thin though or it will tear and you will lose all of your toppings when you try to transfer it to the skillet). Lightly sauce your dough, and the mozzarella, additional topping that you may want, and a little salt and pepper to kick up the flavor (store-bought pizza sauce needs a little help sometimes). Sprinkle the top with the grated Parmesan, and drizzle with a little extra virgin olive oil.

Now the tricky part. Slide the pizza into the skillet using a large, floured spatula. I kind of folded mine over on itself and picked it up by the sides (this is where a second person in the kitchen can come in handy!) and dropped it in the skillet (do not try to fix it once it hits the skillet! It will still taste yummy, don’t worry).

As soon as the pizza is in the skillet, transfer it to the oven. Close the oven door quickly. After 45 seconds, rotate the skillet 180 degrees. After a minute and a half, check your pizza. The crust should be slightly charred. Transfer to a cutting board to cool, and add the torn basil leaves.

1

Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. Make brownie mix as directed on box, using butter and eggs; stir in coffee granules. Spread in pan. Bake as directed on box. Cool completely, about 1 hour.

2

Cut brownies into 1-inch squares. In bottom of 2-quart glass bowl, place half of the brownie squares. Pour 2 containers of the pudding over brownies in bowl. Top with half each of the whipped topping and toffee bits. Repeat with remaining brownies, pudding, whipped topping and toffee bits.

3

Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

EXPERT TIPS

Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.

In 15 x 10x 1 inch pan or cookie sheet, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.

In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.

Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding. To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.

1

Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass deep-dish pie plate with cooking spray.

2

In large bowl, mix 2 cups of the cheese, the ham and uncooked macaroni. Spread in pie plate.

3

In blender, place milk and eggs. Cover; blend on medium speed until smooth. Add Bisquick mix and salt; blend until smooth. Pour over mixture in pie plate.

4

Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

Heat oven to 375°F. Beat flour, 3/4 cup butter, 1/2 cup sugar, the cocoa and 1 teaspoon vanilla in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 15x10x1-inch pan. Bake 20 minutes.

Meanwhile, beat eggs, 1/2 cup sugar, 3 tablespoons butter, the corn syrup and 1/2 teaspoon vanilla in medium bowl with wire whisk until smooth. Stir in pecans and chocolate chips. Spoon evenly over baked crust.

Bake about 15 minutes or until set. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

1. Fill large saucepan 3/4 full with water and cover. Place on high heat to boil for pasta.

2. Preheat sauté pan on medium-high for 1-3 minutes.

3. Combine flour and seasoned salt in a gallon-size resealable plastic storage bag.

4. Cut turkey into 1-inch cubes, place into resealable plastic storage bag and shake to coat.

5. Pour canola oil in sauté pan on medium heat.

6. Place onion and turkey into pan and sauté for 8-10 minutes.

7. While turkey is cooking, check water. If boiling, add pasta and boil

uncovered per package directions for al dente, approximately 3 minutes. Drain and set aside.

8. Add mushrooms, half and half, Dijon mustard, pepper and salt to turkey and continue to cook on medium heat for 3 minutes.

9. Add green peas and continue to cook for 2 more minutes.

10. Serve over pasta.

Steps

Spray baking dish with vegetable cooking spray. Spread croutons over bottom and set aside.

Place sausage in sauté pan. Cook on medium-high until brown, and all pink is gone. Stir frequently, breaking sausage up into small crumbles as cooking. Drain well. Sprinkle sausage over croutons.

Sprinkle cheese over sausage layer.

Open and drain mushrooms. Place mushrooms on top of cheese.

In mixing bowl, combine eggs, milk and condensed soup; mix well and pour over sausage mixture. Cover and refrigerate at least 2 hours or overnight.

Remove from refrigerator; allow to stand for 15-20 minutes. Preheat oven to 325°F.

Bake uncovered for 55-60 minutes. Remove from oven and allow to stand for 5 minutes. Serve.

1. MIX Adjust oven rack to lower-middle position and heat oven to 300 degrees. Grease and flour 12-cup nonstick tube pan. Process sugar, eggs, 7UP, lemon zest and juice, lime zest and juice, and salt in food processor until smooth. With machine running, slowly pour in butter and process until incorporated. Transfer to large bowl. Add flour in three additions, whisking until combined.

2. BAKE Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75 to 90 minutes. Cool cake in pan 10 minutes, then turn out onto wire rack set inside rimmed baking sheet to cool completely, about 2 hours.

3. GLAZE Whisk confectioners’ sugar, lemon juice, and lime juice in bowl until smooth. Pour glaze over cooled cake. Let glaze set 10 minutes. Serve. (Cake can be wrapped in plastic and held at room temperature for 3 days.)

Preheat the oven to 325 degrees F and place rack in the centre of the oven.

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.

Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.

Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

STEP 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.

STEP 2 In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.

STEP 3 Bake 38 to 40 minutes or until toothpick inserted in center comes out clean.

STEP 4 Meanwhile, in medium bowl, mix powdered sugar, melted butter and orange juice until powdered sugar dissolves.

STEP 5 Poke holes in hot cake with skewer or fork. Pour orange juice mixture over hot cake. Cool in pan 15 to 20 minutes, then turn cake and pan upside down onto serving platter; remove pan.

Preheat oven to 350

Mix together the sugar, melted butter

and cinnamon. this will make a thick sugar "paste".

Separate the crescent rolls, spread the sugar

onto each triangle, along with 2-3 slices

Apple.

Roll each apple up starting with the

smallest end. Pinch end's to seal.

After all the crescent's have been filled

and rolled, place them in a baking dish

seam side down. Sprinkle the remaining sugar

over top on the rolls.

Next you will pour the can of

soda over the top.

Place into the oven to bake for 38-45 minutes.

I recommend serving them right out of the oven,

along side a big scoop of Vanilla Ice Cream.

In a mixing bowl, mix together 1 cup brown sugar, flour, 3 Tbsp. cocoa, baking powder, and salt.

Stir in milk, butter and vanilla. Spread over bottom of slow cooker (batter will be really thick).

Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker.

Pour boiling water over the top. Do not stir.

Cover and cook on HIGH 2-3 hours, or until a toothpick inserted comes out clean.

Serve warm with vanilla ice cream. ENJOY!!

Place 1/3 cup milk in the bowl of an electric mixer. Stir in the yeast and sugar and set aside for about 5 minutes. Stir in the butter to the remaining cup of milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, vanilla and salt until the flour is just incorporated. With the dough hook attachment of your mixer, beat the dough for a few minutes at medium speed until the dough turns smooth and pulls away from the sides of the bowl. Turn it out onto a floured surface (the dough should barely be sticky), knead it a few times and shape into a ball. Transfer the dough to a lightly greased or buttered bowl, cover with a clean towel, and let rise for an hour in a warm place (the dough should roughly double in size).

Punch a whole in the middle of your risen dough and roll it to a half-inch thick on a floured surface. With a 2-3 inch round cookie cutter, cut out as many circles as you can (this dough doesn’t seem to like being re-rolled very much, so try to get the circles very close together). Transfer the circles to a parchment-lined baking sheet, and cut out the centers with a 1-inch round cookie cutter (be sure to bake these as well for yummy donut holes!). Please note, that if you cut out the smaller circles before you get the larger circles onto the parchment paper, they will distort and lose their shape. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375° preheated oven for 8-10 minutes (I took mine out at 9 minutes, and they were perfect), until just slightly browned on the top. Let sit for about 3 minutes to cool slightly. Dip each donut in the melted butter, then toss them in the cinnamon-sugar.

Eat immediately.

Preheat oven to 350 degrees. Light grease a 9x13 in. baking pan.

In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips.

Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes).

You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

This recipe was shared from Pampered Chief Biz..

1

Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.

2

Stir remaining ingredients until blended. Pour over cheese.

3

Bake uncovered 30 to 35 minutes or until golden brown and set.

Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.2

Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.

3

Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.

Line a 13 x 9 cookie sheet with waxpaper.. Break cookies into four pieces, stagger them on the cookie sheet. Then break pretzels and stagger them on cookies, then fill in with M&Ms .. Melt white chocolate in microwave, spread evenly with a spatula cover and refrigerate for one hour, then break into pieces.. Enjoy

1

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

2

Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

3

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Grease and flour a 9 x 13-inch pan and set aside.

In a large bowl combine flour and sugar. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.

Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm.

Serves about 16.

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Prepare the frosting first so that it will be ready by the time the cake is cooled. Place 2 tablespoons butter and the next 4 ingredients (butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed until blended (do not overbeat). Chill 1 hour.

Preheat oven to 350°F. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Combine flour, baking powder, salt, and baking soda in a large mixing bowl; stir well with a whisk. Add flour mixture and buttermilk alternatively to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minus on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Directions

Make the sweet dough

1. Stir together 2 cups (9 ounces) of the flour, sugar, yeast, and salt in the bowl of a stand mixer. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.

2. Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, 1 at a time, mixing jjust until incorporated after each addition. Stop the mixer, add 1/2 cup (2 1/4 ounces) flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

3. Sprinkle a work surface with 1 tablespoon flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if the dough is unworkably sticky. Place the dough in a large bowl, cover the bowl tightly with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.

Make the lemon filling

4. While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don’t be alarmed when you see this.)

Assemble the coffee cake

5. Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.

6. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush, spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over a buttered rectangle. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.

7. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.

8. Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Make the cream cheese icing

9. In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.

10. To remove the coffee cake from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.

11. Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)

12. Serve the coffee cake warm or at room temperature. To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake, don’t attempt to cut it until it is almost completely cool.

DIRECTIONS

1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.

2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Makes a tall 2-layer, 8-9 inch round cake.

From “A Hint Of Honey“ which Adapted it from Whole Foods Market

Prepare cake according to directions on package.

Bake in a 9"x13" pan. Allow to cool.

Combine pineapple and sugar in saucepan.

Bring to a boil and spoon over cooled cake.

In a large bowl, cream butter or margarine and cream cheese untill smooth.

Add powdered sugar and beat untill smooth.

Add vanilla.

Add pecans and mix well.

Spread cream cheese frosting over cake.

reparation

Combine first 3 ingredients in a 3 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in 1 cup chocolate chunks until smooth. Let cool 5 minutes. Add eggs, 1 at a time, stirring just until blended. Stir in vanilla.

Combine flour and salt; stir in remaining chocolate chunks and hazelnuts. Stir flour mixture into chocolate mixture in saucepan. Spread into a lightly greased 9-inch square pan.

Bake at 325° for 23 to 28 minutes. Cool in pan on a wire rack. Dust with powdered sugar. Cut into squares.

1 Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

2 Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

3 Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.

4 Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

1) Heat oven to 350°F. Place flour in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through flour in opposite directions), until evenly mixed. Stir in walnuts and 1 teaspoon lime peel. Press evenly in bottom of ungreased 9-inch square pan.

2) Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.

3) In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel; set aside. In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.

4) Fold lime mixture into whipped cream just until blended. Pour over crust. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.

Beat the sugar, cream cheese and vanilla in an electric mixer on medium speed until smooth. Unroll the dough sheet and stretch into a rectangle shape.

Spread the cream cheese mixture over the dough, leaving about a 1/2-inch gap around the edges. Roll the dough up tightly and wrap with plastic wrap. Refrigerate for at least two hours, or overnight.

After the dough has chilled, preheat oven to 350°F. Slice the roll into 1/4-inch slices and place on a parchment-lined baking sheet. Bake for 12-14 minutes, or until golden brown on top.

Eat warm or at room temperature. Store in the refrigerator in a covered container for up to two days.

Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.

Once the cake is cool, spread the icing on the cake.

Store the cake in refrigerator; it’s best when it’s chilled for at least 2 hours.

http://farmflavor.com/strawberry-sheet-cake/.

Directions1. Prepare Baked Pastry Shell; set aside. In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice, and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1-1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.2. In a chilled large mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form. Fold whipped cream into strawberry mixture. If necessary, cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired, garnish with halved strawberries.

Better Homes & Gardens Recipe

2) In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3) Bake as directed on box for 13×9-inch pan. Cool 20 minutes.

4) Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.

5) In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a strawberry and a lime twist. Store loosely covered.